Photos: JJ Ignotz Photography
Festive holiday plant-based dishes that even a meat lover can’t pass up on. Chef Morgan Jarrett, at State Grill located inside the empire state building, has some tips meatless dishes this holiday season for plant-based members of the family.
Tip number 1 -Don’t double up your work - make veggie dishes that everyone at the table will enjoy. Here are some ideas:
- Honeynut squash is easier to work with than thick-skinned butternut. Now available at grocery stores as well as farmer's markets, honeynut is smaller, more tender, and has a delicious flavor.
- Lesser-known veggies can make an occasion feel even more special. Try purple sweet potatoes, trumpet mushrooms, and kohlrabi.
- Step aside caviar – tiny Champagne grapes are an elegant, luxe, and affordable choice to top salads and garnish holiday platters.
- Prepare a warm salad by grilling radicchio and fennel, then top with fresh citrus, black pepper, and pecorino.
Finally, Maple dressing is sweet, spicy, and tart - peak cool-weather flavors and gorgeous color. Chef Morgan says she puts it on everything, including roasted carrots and fresh salads. Here’s the recipe:
4 garlic cloves
3 c maple syrup
1 qt cider vinegar
2 qts blended oil
1 T Aleppo pepper (or ½ T chili flakes)
Salt and pepper to taste
Simply blend all ingredients together. Use as a dressing or marinade.It will keep in the fridge for several days.
Guests who prefer to dine out can visit the State Grill this holiday season. For more information, visit patinagroup.com/state-grill-and-bar