Butternut Squash Lasagna Rolls | @naturallyella

Post in partnership with Disney’s The BFG, now available on Blu-ray, Digital HD & Disney Movies Anywhere.

Feeding a toddler has made me more creative. I’m always looking for ways to miniaturize recipes so that he can join along with exactly what we’re eating. So, when Disney asked me to create a giant and mini version of a recipe in honor of the movie Disney’s The BFG, I felt like I’d been preparing for months. To give context, in the movie, Sophie befriends the Big Friendly Giant and their friendship is the backbone for the movie.

These butternut squash rolls are my take on a meal for Sophie and the Big Friendly Giant. For the mini versions, you can make these lasagna rolls in a large muffin tin, making serving the individual portions very easy and for the hungrier giants in your life, you can make this lasagna in a regular pan!
Read more and see the recipe.

Kale Quiche with Garlic and Homemade Crust | @naturallyella

Post sponsored by Bob’s Red Mill. See below for more details.

During the holidays, quiche is my gateway vegetarian recipe. It’s a wonderful bridge for those who might be a meat and potatoes kind of person to those who want to load up on vegetables. This kale quiche is one of my favorites to make and you’re probably noticing a pattern with kale and garlic (I love it). Best of all? This is my go-to crust recipe for pies and quiches. It’s easy to make an extra crust if you’re pie making. Store it in the refrigerator or freezer until you’re ready to make the quiche! Read more and see the recipe.

Sweet Potato Mac and Cheese | @naturallyella

During the winter months, we eat a lot more pasta. It’s not always the healthiest but I love finding ways to add more vegetables to each dish without overloading. This sweet potato mac and cheese was one of my first experiments that has been made for years. The sweet potato helps to create a beautiful, golden sauce and pairs perfectly with the spinach. More recently, this is one of my favorite freezer-meals to make for families with babies! Read more and see the recipe.

Rosemary Potato Egg Bake | @naturallyella

Post in partnership with Frontier Co-op. See below for more details.

When it comes to holidays, I’ve always appreciated that Thanksgiving is on a Thursday. We usually get a four day weekend where we can just lounge around. As a result, it’s my favorite part of the holiday. Usually, we have a leisurely breakfast on Friday morning before heading out to cut down our Christmas tree. In fact, it was a tradition throughout my childhood and we’re now continuing with my child. This potato egg bake is the perfect day-after Thanksgiving breakfast. It’s hearty but not heavy and the cooking is fairly hands-off. Plus, with some Frontier Co-op dried herbs, you can use up any leftover items like potatoes and cream. This recipe also works with other types of potatoes like fingerling or sweet potatoes!
Read more and see the recipe.

Carrot Salad with Miso-Lemon Dressing | @naturallyella

Even though November/December are usually the months for baked-good overload and rich foods, I’m usually prepping for the lighter recipes of January. It’s nice because the lunch salads help balance the rich foods surrounding me during the holidays. This salad contains my current obsession: miso-lemon dressing. The saltiness from the miso pairs well with the tart lemon flavor and is balanced with a bit of honey. Read more and see the recipe.

Baked Pumpkin French Toast | @naturallyella
I love having people stay at our house during the holidays. I feel like it adds to the overall hum of excitement and gives me an excuse to cook recipes I wouldn’t normally cook for a small family. I love french toast but it’s not always the most feasible thing to make for a crowd. However, this baked pumpkin french toast takes my favorite flavors/textures and turns it into an easy meal that can feed a crowd! Read more and see the recipe.

Shaved Brussels Sprout Salad with Manchego | @naturallyella

With every holiday meal, I love having a salad. It’s an easy win, providing a bit of lightness to an otherwise heavy meal. Plus, it can be a fun way to showcase ingredients in a new way. While I love roasted Brussels sprouts, shaving and serving them raw makes for a lovely salad. Add a few classic fall flavors and this shaved Brussels sprout salad can fit with almost any Thanksgiving meal. This salad is also better when made ahead of time, leaving more time closer to the meal!

Read more and see the recipe.

Tea Braised Carrots | @naturallyella

Post sponsored by Stash Tea. See below for more details.

There are endless amount of beautiful whole carrot dishes floating around the internet with good reason. Carrots, properly cooked, develop a little more of their sweetness and have a perfect soft texture (without being mushy). These braised carrots are cooked in a smoky lapsang souchong tea. This tea adds a hint of tea flavor but mostly adds a deep, smoky flavor. Beyond serving as a stellar side dish, you could easily pair these braised carrots with rice and a poached egg for a complete meal.
Read more and see the recipe.

Butternut Squash Stuffed Shells with Cream Sauce | @naturallyella

When feeding a group of people, large or small, I’m always trying to figure out how to prep ahead. I want to have a more hands-off experience so I can enjoy time with friends and family. I often make stuffed shells to avoid a cooking frenzy. In fact, these squash stuffed shells (and a few ricotta variations) have made an appearance at quite a few get-togethers. It’s a lot of cooking time but not a lot of hands on time. Bonus: everything can even be made ahead of time! These squash stuffed shells are also a great fit for a more traditional Thanksgiving. It’s a perfect side for those eating turkey and makes for a great main for everyone else.

Read more and see the recipe.

Romanesco Black Lentil Pilaf | @naturallyella

My favorite recipes are rooted in something familiar but include a twist to make it more unique and fun. Pilafs are usually grain-based but this lentil pilaf highlights one of my favorite legumes: black lentils. Paired with roasted romanesco, a spice-laden dressing, and dates, the pilaf is unique, beautiful, and tastes amazing. One word of advice: don’t try to swap red lentils for black! French, green, or brown are all better alternatives!
Read more and see the recipe.

Shaved Parsnip Salad with Parsley | @naturallyella

For me, the key to holiday meals are the dishes I can easily make ahead of time but they still add to the overall meal. This parsnip salad adds crisp, freshness when paired with the rich curry but could also stand on it’s own. In fact, I mixed leftover salad with cooked black lentils from the pilaf and had another complete lunch. I find the flavor of the salad gets better as it sits and the parsnips don’t lose their crunch.
Read more and see the recipe.

Red Kuri Squash Curry with Chard | @naturallyella

I like to push the boundaries on traditional holiday foods. At my thanksgiving table, we often have a mix of dishes we grew up with (green bean casserole) and the addition of dishes I like to add in for fun (this squash curry). This curry is part of my vegan thanksgiving series. It’s warm, cozy, and easily makes enough to feed a crowd. Traditional? No. Beautiful and a good conversation starter? Yes. Plus, the addition of the parsnip salad and lentil pilaf takes the whole meal to the next level.
Read more and see the recipe.

Slow Cooker Rutabaga Gratin with Millet and Gruyère | @naturallyella

Post sponsored by Crock-Pot® Brand/Mirum Shopper. See below for more details.

When it comes to holiday meals, I’m type-A (plan everything to the minute) cook. I have a schedule for every facet of the meal, to the point of where I have alarms in my phone. (In fact, I still have labels from last Thanksgiving. My morning alarm is called ‘beans and stuffing’ from last year’s Thanksgiving.) For those of you who are a bit more relaxed in your meal planning, this rutabaga gratin is the best kind of holiday meal recipe. Place everything in the slower cooker in the morning and let it cook while the rest of the meal is prepared. It’s rich, creamy, and the perfect addition to any holiday meal! Read more and see the recipe.

Pear Salad with Gorgonzola | @naturallyella

Pear salad with gorgonzola is one of the classic fall combinations. It’s possibly overdone but still well worth sharing again (and again). This recipe is one I first start working with in 2010 but it’s morphed into the version below. I use to cook the pears but I found the crispness from the fresh fruit much better suited. I also love using frisee in this salad, especially for Thanksgiving. It’s a great make-ahead salad that is the perfect addition to your holiday dinner. Read more and see the recipe.