This is the season of joining together with friends and family.

If I close my eyes I can smell, taste, and feel the excitement in creating our holiday menu in my grandmother’s kitchen. This was a time to gather our family and cook together. The intention is to inspire you to join your family and friends, in your kitchen.

With so many mixed households and different ways of eating cooking can get complicated. Make your holiday gathering a no-fuss, unforgettable evening.  Create healthy, easy, elegant hors d’oeuvres, that will satisfy any lifestyle.

I like to think what we put into our bodies becomes part of us. Not just the food itself, but the energy that comes with it. With festive treats and sweets around every corner, we find ourselves eating more refined carbohydrates and processed sugars than we do during the rest of the year. Being mindful about the ingredients on your table will leave you feeling your best as you head into the new year. I think we would agree that keeping our health at an optimal is pivotal these days.

In my experience eating seasonally and locally is one of the best ways to achieve wellness. Good news is: there is a plethora of ingredients grown this time of year that will inspire you to assemble delicious colorful food for your holiday spread. To get things started here is one of my party favorites.

“The best food doesn’t come from the best cooks; the best food comes from the best people. People who love to eat.”

I wish you a happy healthy holiday season…

Red Pepper Jam with Rosemary Garbanzo Crisps
They are easy to make, flavorful, and can be made in advance.

Makes 64 chips

1 cup Garbanzo flour

1 1/4 cup filtered water

1/4 cup  good olive oil

1/2 teaspoon salt

1/4 cup minced rosemary
(or other herbs)

Dash of fresh pepper

Oil for frying

Start by making the crepes that
will be sliced and baked.

Whisk all ingredients together in a bowl. Cover with a towel and place in the refrigerator for at least an hour. Overnight is fine.

In an 8’’ non stick hot pan, heat enough canola, or grape seed oil
to coat the pan.

Pour a small ladle of batter into the pan. Cook for about 2-3 minutes on each side.

When the bottom is a nice golden brown, flip and cook for 2 more minutes.

Can be made 1-2 days ahead. Store in an airtight container.

Slice each crepe into 8 triangles.

Preheat oven to 350 

Lay triangles  in a single layer on a baking sheet.  Bake for 8 minutes,
or until slightly crispy.

Red Pepper Jam 
Turning roasted peppers into a luscious jam. It’s easier than you think.

Serves 8

6 roasted peppers

1 tsp coriander seeds, toasted
then ground

1/8 tsp cinnamon

1/8 tsp. coconut sugar

2 tbsp extra virgin olive oil

1/4 tsp red chili paste

dab of melted butter, omit
for vegan.

Roast peppers with skin on, with the oven on broil, until all sides are blackened. Turn peppers every 10 minutes. Broil for  45 minutes.

Let cool slightly, then rub blackened skin off with a paring  knife.

Remove all the seeds and set aside. Can be made 1-2 days ahead.

Mix all ingredients together in a food processor and pulse until you have a slightly chunky texture. Stores well in the refrigerator for up to 4 days. Serve warm or room temperature with garbanzo crisps!

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com