IBM Holiday Recipe Book '21

IBM Holiday Recipe Book '21

W I N T E R 2 0 2 1

P O W E R E D B Y F O O D W I T H P U R P O S E

Happy Healthy Holiday Let us help you navigate through the holidays with some cooking tips and recipes

FROM OUR TABLE TO YOURS

At Compass Group, one of our favorite parts of the holiday is making food that belongs at the Family Holiday table and making memorable experiences. Our teams strive to make a lasting impression through food that will last for years to come. Our Holiday recipe book helps inspire families and households around the globe to cook healthy and memorable meals year after year.

Thank you for inviting us to your table. We look forward to supporting you in cooking some healthy, but traditional holiday meals to share with your loved ones.

POMEGRANATE BERRY SPRITZER

S e rve s 8

INGREDIENTS

32 ounces 100% pomegranate

juice,chilled

32 ounces blackberry seltzer,

such as bubly, chilled

Approximately 1cup of berries or

pomegranate arils for garnish

Ice cubes

DIRECTIONS

1. In a pitcher, combine

pomegranate juice

and blackberry seltzer.

2. To serve, fill cups 1/3 of the

way with ice cubes. Pour 8

ounces of pomegranate-berry

spritzer into cups and garnish

with fruit.

PUREWELLNESS

Edamame Pesto Dal Dip

I NGREDIENTS • 1 cup frozen, shelled edamame, thawed • ¼ cup pine nuts, toasted • 1 clove garlic, peeled • ½ each ripe avocado, peeled • 1 cup fresh baby spinach • 2 Tablespoons extra virgin olive oil • ½ teaspoon salt • ¼ teaspoon black pepper • Water as needed

Optional garnishes: pepperflakes,cumin seeds and olive oil

DIRECTIONS

• Place all ingredients exceptwater in food processor. Pulse until smooth and homogenous. Thinwithwater if desired, a tablespoon at a time. Add dip to serving bowl. Top withwarm garnish. • For the garnish, place oil in small sauté pan over mediumheat. Add spices and toast until seeds pop. Pour over dip as a garnish. Servewith whole grain crackers or assorted raw vegetables.

Roasted Grape & Goat Cheese Crostini

INGREDIENTS • 4 cups seedless red grapes • 1 Tablespoon olive oil • 1 teaspoon salt • 1 teaspoon fresh thyme,chopped • 1/4 teaspoon black pepper

• 1 Tablespoon balsamic vinegar • 4 ounces goat cheese • 24 slices wheat baguette • 1 Tablespoon honey

DIRECTIONS • Preheat oven to 325F. Coat baking sheet with cooking spray.

• Stir together grapes, olive oil, fresh thyme, salt and pepper. Stir to coat. Roast,stirring occasionally,until caramelized.

• Cook about 50-55 minutes.The grapes will look slightly shriveled. While grapes are roasting, top the crostini with goat cheese. When the grapes are done, drizzle themwith balsamic vinegar. Top each crostini with a couple grapes. Press themonto the crostini firmly to help themstay in place.

• Drizzle withhoney and garnishwith fresh thymeleaves.

TURKEY101 Did You Know? Ground turkey contains 20% less calories, 32% less total fat, and 33% less saturated fat than 80/20 ground beef. Choosing poultry over meat also has a 129% lower carbon impact because livestock farming produces more carbon emissions.

ROASTED TURKEY BREAST

• Zest of half lemon • 1Tablespoon g round sag e

1. Preheat oven to 375F. Combine lemon zest, sage, thyme,parsley, salt and pepper in a small bowl to form a paste.

• 1½ Tablespoon fresh thyme, chopped • 1½ Tablespoon fresh pa rsley, chopped • 1 ½ tea spoon sa lt • 1/2 teaspoon ground pepper • 1Tablespoon fresh g a rlic, chopped • 3 pounds turkey breast with skin (preferred)

2. Unwrap turkey and rub paste all over the turkey.

3. Bake until internal temperature reaches 165F.

4. Let turkey rest for 20 minutes before slicing.

TURKEY GRAVY

1. In a saucepan, heat canola oil over medium high heat. Sauté onion, carrot and celery until translucent (about 5 minutes). Add the fresh sprig of thyme and chicken broth to the saucepan and simmer for 15 minutes.

• 1 1/3 cup carrots, diced • 2/3 cup celery, diced • 2/3 cup onion, diced • 2 teaspoon canola oil • 2 2/3 cup chicken broth • 1 sprig of fresh thyme • 2/3 cup cold water • 2 Tablespoons cornstarch • 1/8 teaspoon ground pepper

2. Strain out the veggies and thyme.

3. To thicken the gravy, combine the cold water and cornstarch and mix in a small bowl to create a slurry. Add the slurry to the saucepan and stir over medium heat until thickens. Season with salt and pepper.

INGREDIENTS • 4 acorn squash • 1 1/2 Tablespoon pure maple syrup • 1/4 teaspoon sal t ROASTED ACORN SQUASH WITHWILD RICE & PECAN STUFFING

• 1/8 teaspoon black pepper • 1 1/2 Tablespoon canola oil • 2/3 cup dry long grain wild • 1 cup pecan, chopped

• 2/3 cup yel low onions, chopped • 1 1/3 cup fresh celery, diced • 2 teaspoons fresh garl ic, minced • 1 1/2 Tablespoon fresh thyme, minced • 2/3 cup dried cranberries • 1/4 teaspoon sal t • 1 1/2 Tablespoon ol ive oil • 1 1/4 teaspoon bal samic vinegar • 1 1/2 Tablespoon canola oil PREP • Wash and cut squash in half. • Scoop out the seeds and place on a pan with the cut side up. • Brush olive oil and maple syrup onto each half. • Sprinkle with salt and black pepper. DIRECTIONS 1. Roast in a preheated 350F degree oven until tender, about 20 -30 minutes. 2. Place wild rice in a pot of cold water and bring to a boil, then simmer and cook until 1/3 of the rice opens, about 30 minutes. Drain and set aside.

3. Place pecans on a pan and toast in a 300F degree oven until fragrant, about 5 minutes. Set aside.

4. Heat canola oil in a hot pan and saute onions, celery and garlic until tender. Remove from pan and place in a large bowl; add the remaining ingredients: fresh thyme, dried cranberries, salt, black pepper, olive oil, balsamic vinegar as well as the cooked wild rice and toasted pecans. Mix to incorporate. Stuff into cooked acorn squash (each will hold about 1/2 cup of stuffing). Return to oven to heat through just before serving.

Simple and healthy sides that your loved ones can enjoy year-round. Easy Healthy Sides

Smashed Roasted Potatoes

You need: • 2 pounds red bliss potatoes • 1/3 cup salt free seasoning • 1/2 cup canola oil • Nonstick cooking spray

How to:

1. Steam red bliss potatoes and cook until fork tender. Depending on size about 10-20 minutes. Once fork tender, drain and cool.

2. Preheat oven to 350F.

3. Spray sheet tray with cooking

spray. Place potatoes on the sheet tray and smash flat.

4. Sprinkle with seasoning and drizzle with oil. Roast in oven until golden brown, about 30-45 minutes.

How to:

You need:

Cranberry Apple Kale Walnut Salad with Maple Cider Vinaigrette

1. Wash kale,rough chop and spin dry.

2 ounces walnuts, chopped

•

• 9 ounces kale, rough chopped • 3 ounces red cabbage, thin sliced • 3 ounces carrot, thin sliced • 2 ounces granny smith apple, thin sliced • 6 ounces maple syrup • 1/3 cup red wine vinegar • 1/4 cup apple cider vinegar • 2 ounces dried cranberry • 1/3 cup fresh lemon juice • Zest from one lemon

2. In a large bowl, combine the kale and add the carrots, cabbage, apple and walnuts. 3. In a smallbowl, whisk together the lemon juice, lemon zest, both vinegars and maple syrup to create the vinaigrette.

4. Add the vinaigrette to the salad and toss. Serve cold.

How to:

You need:

Roasted Brussels Sprouts

1. Preheat oven to 350F.

2 pounds brussels sprouts

•

1 1/2 Tablespoon fresh rosemary, minced 1 1/2 Tablespoon fresh thyme, minced

•

2 . Cut brussels sprouts in half,and toss with rosemary,oil and thyme on a sheet pan and roast for approximately 20 mins. 3. Place back into oven to roast for 5 more minutes. Remove and season with fresh ground black pepper. Servedwarm.

•

2 Tablespoons canola oil

•

1/8 teaspoon salt

•

1/8 teaspoon black pepper

•

PUMPKIN CHOCOLATE CHIP COOKIES

RECIPE MAKES 45 COOKIES 70 CALORIES EACH PREP TIME: 15 MINUTES COOK TIME: 12-15 MINUTES

DIRECTIONS 1. Pre-heat the oven to 300F. 2. In a bowl, stir together flours, baking powder, baking soda, salt, pumpkin spice and chocolate chips. 3. In a second bowl, whisk together pumpkin, oil, eggs, vanilla and sugar until evenly combined. 4. Stir wet ingredients into dry just until evenly mixed (dough will be thick). Use a small ice cream scoop or tablespoon measure to portion 1 oz. cookies onto a parchment lined sheet tray. Flatten cookies with a light hand press. 5. Bake in a 300F oven until cookies have a crust but still spring to the touch, about 12-15 minutes. 6. Cool completely and enjoy.

INGREDIENTS •

1.5 cups all-purpose flour

1.5 cups whole wheat flour

•

½ teaspoon baking powder

•

1 teaspoon baking soda

•

1 teaspoon kosher salt

•

1 teaspoon pumpkin pie spice

• •

1/2 cup mini semi-sweet chocolate chips

2 cups pumpkin puree

•

2 Tablespoons canola oil

•

2 eggs

•

2 teaspoons pure vanilla extract

•

1 cup sugar

•

Crunchy Spiced Pecans

INGREDIENTS • 1eg g white

• 1 teaspoon kosher salt • 1 pound pecan halves • ½ cup sugar • 2 teaspoon cinnamon • 1 teaspoon g ing er

DIRECTIONS

• Pre-heat oven to 300F degrees. Linea baking sheet with parchment paper and spraywith cooking spray.

• Make your spice mix by combining cinnamon,gingerand sugar.

• Separate egg white from yolk. Whisk egg white until frothy. Add pecans into egg whites and stir to coat. • Sprinkle sugar-spice mixtureonto to pecans and coat to combine. Bake for 15minutes. Stir pecans witha spatula. Bake for an additional 30 minutes. • Nuts will still be a littlewet when theycome out of the oven but will dry as theycool.

Cranberry Apple Crisp

INGREDIENTS • 1 pound baking apples, peeled and thinly sliced • 5 ounces fresh (or frozen) dried cranberries • 1 teaspoon cinnamon • ¼ teaspoon nutmeg • 1/3 cup + 1Tablespoon brown sug ar • 1/3 cup flour • 1cup old fashioned oats • 1/3 cup canola oil • ¼ teaspoon salt

DIRECTIONS

1. Preheat oven to 400F degrees.

2. Combine apples, cranberries, cinnamon, nutmeg and one Tablespoon brown sugar in mediumbowl. Pour into 9" pie plate. 3. Mix remaining 1/3 cup sugar,flour, oats and salt togetherin a bowl. While stirring, slowly pour in oil. Place crisp topping on top of apples and cranberries.

Scan this code to watch Chef Brian create This dish!

4. Bake 35-45 minutes, or until golden brown. Servewarm.