Amanda Davis

Warm Pear & Brie Crostini with Cranberry Drizzle & Walnut Crunch
Ingredients

1 baguette, sliced into 1–2 cm rounds

1–2 tbsp olive oil (for brushing)

1 ripe pear, thinly sliced

150g brie cheese, sliced

¼ cup walnuts, chopped & toasted

2 tbsp cranberry sauce

1 tbsp honey

Fresh thyme or rosemary (optional, for garnish)

Directions

Preheat oven to 190°C (375°F).

Brush baguette slices lightly with olive oil and place on a baking sheet. Toast for 6–8 minutes until lightly golden.

Layer each toasted crostini with a slice of brie and a thin slice of pear.

Return to the oven for 3–4 minutes, just until the brie softens and the pears warm slightly.

In a small bowl, mix cranberry sauce with honey to create a smooth drizzle.

Remove crostini from the oven and top each piece with toasted walnuts.

Drizzle the warm cranberry-honey sauce over the crostini.

Optional: Garnish with fresh thyme or rosemary for a festive touch.

Nutritional Information (per serving, serves 4)

Calories: 210 kcal

Protein: 6g

Carbohydrates: 23g

Fat: 10g

Fiber: 2g

Festive Pear, Apple & Melted Brie Salad
with Feta Snow & Cranberry Sparkle
Ingredients

For the Salad

1 ripe pear, thinly sliced

1 crisp apple, thinly sliced

3 cups mixed greens (spinach, arugula, or spring mix)

120g brie cheese, cut into small wedges

¼ cup feta cheese, finely crumbled (“feta snow”)

¼ cup dried cranberries

¼ cup walnuts or pecans, toasted & chopped

For the Dressing (Cranberry Sparkle)

2 tbsp cranberry sauce

1 tbsp honey

1 tbsp apple cider vinegar

2 tbsp olive oil

Salt & black pepper, to taste

Directions

Preheat oven to 180°C (350°F).

Place brie wedges on a parchment-lined tray and warm for 3–4 minutes until just soft and starting to melt.

In a large bowl or platter, spread the mixed greens as the base.

Arrange pear and apple slices evenly over the greens.

Add toasted nuts and dried cranberries on top.

Carefully add the warm melted brie pieces around the salad.

Sprinkle “feta snow” generously over everything.

In a small bowl, whisk cranberry sauce, honey, vinegar, olive oil, salt, and pepper until smooth.

Drizzle the cranberry sparkle dressing over the salad before serving.

Nutritional Information (per serving, serves 2–3)

Calories: 340 kcal

Protein: 10g

Carbohydrates: 32g

Fat: 20g

Fiber: 4g

Caramelized Garlic Bok Choy & Sweet Potato with Feta & Hot Honey
Ingredients

2 cups sweet potato, peeled & cubed

3 cups bok choy, chopped

3 cloves garlic, minced

2 tbsp olive oil

½ tsp smoked paprika

Salt & black pepper, to taste

½ cup crumbled feta cheese

1–2 tbsp hot honey

Optional: toasted sesame seeds for garnish

Directions

Preheat oven to 200°C (400°F).

Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.

In a large skillet, heat remaining olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Add chopped bok choy and cook for 3–4 minutes until wilted and slightly caramelized. Season with salt and pepper.

Combine roasted sweet potatoes with the bok choy in the skillet.

Transfer to a serving dish and sprinkle crumbled feta over the top.

Drizzle hot honey generously before serving.

Optional: garnish with toasted sesame seeds.

Nutritional Information (per serving, serves 2–3)

Calories: 280 kcal

Protein: 6g

Carbohydrates: 30g

Fat: 16g

Fiber: 5g

Caramelized Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Feta, Walnuts, and Cranberry-Honey Glaze
Ingredients

2 cups butternut squash, peeled & cubed

1 cup carrots, sliced

1½ cups Brussels sprouts, halved

2 cups sweet potato, peeled & cubed

3 tbsp olive oil

1 tbsp honey

2 tbsp cranberry sauce or ¼ cup dried cranberries, finely chopped

½ tsp smoked paprika

½ tsp cinnamon

Salt & black pepper, to taste

½ cup crumbled feta

¼ cup chopped toasted walnuts

Directions

Preheat your oven to 200°C (400°F).

Spread the butternut squash, carrots, Brussels sprouts, and sweet potatoes on a baking tray.

Drizzle with olive oil and season with smoked paprika, cinnamon, salt, and black pepper. Toss to coat evenly.

Roast for 25–30 minutes, flipping halfway, until caramelized and tender.

In a small bowl, mix honey with cranberry sauce (or chopped dried cranberries) to make your glaze.

Remove vegetables from the oven and drizzle the cranberry-honey glaze over the hot roasted veggies.

Top with crumbled feta and toasted walnuts.

Serve warm as a side dish or nourishing fall-inspired bowl.

Nutritional Information (per serving, serves 3–4)

Calories: 310 kcal

Protein: 5g

Carbohydrates: 40g

Fat: 14g

Fiber: 6g

Greek Mezze Board with Tzatziki and Pita Chips
Ingredients

For the Mezze Board

1 cup hummus (classic or roasted garlic)

1 cup tzatziki

1 cup mixed olives (kalamata, green, marinated)

1 cup cherry tomatoes

1 cup cucumber slices

1 cup carrot sticks

1 cup bell pepper strips

½ cup feta cheese cubes or crumbles

½ cup marinated artichoke hearts

½ cup stuffed grape leaves (dolmas)

¼ cup sun-dried tomatoes

Fresh herbs (dill, mint, parsley) for garnish

Extra virgin olive oil, for drizzling

Cracked black pepper

For the Pita Chips

4 pita breads, sliced into triangles

2 tbsp olive oil

½ tsp garlic powder

½ tsp oregano

Salt & black pepper, to taste

Directions

Make the pita chips: Preheat oven to 190°C (375°F). Toss pita triangles with olive oil, garlic powder, oregano, salt, and pepper. Spread on a baking tray and bake 8–10 minutes until golden and crisp.

Place a bowl of hummus and a bowl of tzatziki at the center of your board. Drizzle each with olive oil and add a sprinkle of herbs or black pepper.

Arrange cucumbers, cherry tomatoes, carrots, and bell pepper strips around the dips.

Add olives, sun-dried tomatoes, marinated artichokes, and dolmas in small clusters or ramekins.

Add cubes or crumbles of feta for rich, salty contrast.

Fill remaining spaces with warm or cooled pita chips.

Garnish the entire board with fresh herbs and an additional drizzle of olive oil if desired.

Serve immediately and enjoy as a fresh, vibrant Mediterranean appetizer spread.

Nutritional Information (per serving, serves 4–6)

Calories: 380 kcal

Protein: 10g

Carbohydrates: 36g

Fat: 22g

Fiber: 4g

Gingerbread Cheesecake Truffles
Ingredients

1 cup gingerbread cookies or gingersnaps, crushed into fine crumbs

1 cup cream cheese, softened

½ cup white chocolate chips (for coating)

½ cup crushed gingerbread cookies (for rolling or topping)

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg

Optional: melted dark chocolate for drizzling

Optional: festive sprinkles

Directions

In a bowl, combine crushed gingerbread cookies, cream cheese, vanilla, cinnamon, ginger, and nutmeg.

Mix until smooth and fully combined (a soft dough-like texture).

Scoop small portions and roll into bite-sized truffle balls.

Place on a lined tray and freeze for 10–15 minutes to firm up.

Melt the white chocolate in the microwave in 20–30 second intervals, stirring until smooth.

Dip each chilled truffle into the melted white chocolate, letting excess drip off.

Place back on the tray and top with crushed cookies or sprinkles.

Optional: drizzle with melted dark chocolate for decoration.

Refrigerate for 20–30 minutes until fully set.

Serve chilled or store refrigerated for up to 5 days.

Nutritional Information (per truffle, approx. 14 truffles)

Calories: 95 kcal

Protein: 1g

Carbohydrates: 10g

Fat: 6g

Fiber: 0.5g

Layered Sweet Potato, Pumpkin, Parsnip Lasagna with Feta, Pecans & Cranberry-Honey Glaze
Ingredients

For the Layers

2 cups sweet potato, peeled & thinly sliced

2 cups pumpkin, peeled & thinly sliced

1½ cups parsnips, peeled & thinly sliced

1 cup ricotta cheese

½ cup feta cheese, crumbled

½ cup pecans, chopped & toasted

1 tsp dried thyme

1 tsp dried rosemary

Salt & black pepper, to taste

For the Cranberry-Honey Glaze

2 tbsp honey

2 tbsp cranberry sauce

1 tbsp olive oil

½ tsp cinnamon

Pinch of salt

For Assembly

½ cup shredded mozzarella (optional, for browning)

Fresh herbs (thyme or parsley) for garnish

Directions

Preheat oven to 190°C (375°F).

Thinly slice sweet potatoes, pumpkin, and parsnips using a sharp knife or mandoline.

In a mixing bowl, combine ricotta, crumbled feta, thyme, rosemary, salt, and pepper.

Prepare the glaze: In a small bowl, whisk honey, cranberry sauce, olive oil, cinnamon, and salt.

Lightly grease a baking dish.

Start layering: sweet potatoes → ricotta-feta mixture → pumpkin → ricotta → parsnips → glaze drizzle → repeat until you reach the top.

Sprinkle toasted pecans throughout the layers for crunch.

Finish the top layer with mozzarella (optional) and a final drizzle of cranberry-honey glaze.

Cover with foil and bake for 35–40 minutes.

Remove foil and bake an additional 10–15 minutes until golden, bubbling, and the vegetables are tender.

Let rest 10 minutes before slicing.

Garnish with fresh herbs and an extra spoon of glaze before serving.

Nutritional Information (per serving, serves 4–6)

Calories: 390 kcal

Protein: 11g

Carbohydrates: 46g

Fat: 19g

Fiber: 6g

Honey Roasted Carrots with Dried Cherries & Walnuts
Ingredients

4 cups carrots, peeled and cut into sticks

2 tbsp olive oil

2 tbsp honey

½ tsp ground cinnamon

Salt & black pepper, to taste

¼ cup dried cherries

¼ cup walnuts, toasted and chopped

Optional: fresh parsley for garnish

Directions

Preheat oven to 200°C (400°F).

In a large bowl, toss carrot sticks with olive oil, honey, cinnamon, salt, and pepper.

Spread carrots evenly on a baking sheet.

Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.

Remove from oven and sprinkle with dried cherries and toasted walnuts.

Optional: garnish with fresh parsley before serving.

Serve warm as a sweet and savory side dish.

Nutritional Information (per serving, serves 3–4)

Calories: 220 kcal

Protein: 3g

Carbohydrates: 28g

Fat: 11g

Fiber: 4g

Caramelized Butternut Squash, Carrots, Brussels Sprouts & Sweet Potato with Feta, Walnuts & Cranberry-Honey Glaze
Ingredients

2 cups butternut squash, peeled & cubed

1 cup carrots, sliced

1½ cups Brussels sprouts, halved

2 cups sweet potato, peeled & cubed

3 tbsp olive oil

1 tbsp honey

2 tbsp cranberry sauce or ¼ cup dried cranberries, finely chopped

½ tsp smoked paprika

½ tsp cinnamon

Salt & black pepper, to taste

½ cup crumbled feta

¼ cup toasted walnuts, chopped

Directions

Preheat oven to 200°C (400°F).

Spread butternut squash, carrots, Brussels sprouts, and sweet potatoes on a large baking sheet.

Drizzle with olive oil and season with smoked paprika, cinnamon, salt, and black pepper. Toss to coat evenly.

Roast for 25–30 minutes, flipping halfway through, until vegetables are caramelized and tender.

In a small bowl, mix honey with cranberry sauce (or chopped dried cranberries) to make the glaze.

Remove roasted vegetables from the oven and drizzle with the cranberry-honey glaze.

Sprinkle crumbled feta and toasted walnuts over the top.

Serve warm as a festive, colorful side dish or vegetarian main.

Nutritional Information (per serving, serves 3–4)

Calories: 320 kcal

Protein: 7g

Carbohydrates: 40g

Fat: 16g

Fiber: 6g