Roasted Asparagus with Crispy Prosciutto Chips

Makes: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

Ready in: 20 minutes

Difficulty Level: Easy

This faster, easier version of prosciutto-wrapped asparagus will disappear quickly from your holiday dinner table. Rather than wrapping the spears in prosciutto slices, we’ve crisped the prosciutto in the microwave and broken it into bite-size chips to sprinkle over the tender roasted asparagus.

Per serving: 120 calories, fat 11 g (Saturated 3 g), sodium 280 mg, carbohydrate 4 g, fibre 1 g, sugars 0 g, protein 4 g
INGREDIENTS
3 slices PC Free From Prosciutto Dry-Cured Ham
1 pkg (300 g) frozen PC Asparagus Spears
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) each salt and black pepper
1/4 cup (50 mL) PC Memories Of Eggs Benedict Hollandaise Sauce

DIRECTIONS

1. Preheat oven to 425°F (220°C).

2. Arrange prosciutto on paper towel-lined large microwave-safe plate, overlapping slightly if necessary. Cover with separate sheet of paper towel. Microwave until crispy, about 2 minutes. Let cool. Set aside.
3. Toss together frozen asparagus, oil, salt and pepper on baking sheet. Arrange in single layer. Bake, turning asparagus once, until tender-crisp, 10 to 12 minutes.
4. Meanwhile, place hollandaise sauce in small microwave-safe bowl or liquid measuring cup. Microwave 15 seconds; stir and repeat until heated through. Set aside. Break prosciutto into bite-size pieces; set aside.
5. Transfer asparagus to serving platter. Drizzle with hollandaise sauce and sprinkle with prosciutto.
Chef’s Tip: You can crisp the prosciutto in the oven, if you prefer. Arrange the slices in a single layer on a parchment paper-lined baking sheet and bake in 425°F (220°C) oven until crispy, 5 to 7 minutes.

Butternut Squash Gnocchi with Creamy Lemon Butter Sauce

Makes: 4 servings

Prep time: 10 minutes

Cook time: 10 minutes

Ready in: 20 minutes

Difficulty Level: Easy

Serve these tender potato and squash dumplings as part of your holiday spread in lieu of mashed potatoes – just be sure to double the recipe if you’re feeding a large crowd. Arugula adds a slight bitterness to the dish that complements the sweetness of the squash, but you can use baby spinach for a milder flavour.

Per serving: 260 calories, fat 14 g (Saturated 6 g), sodium 420 mg, carbohydrate 30 g, fibre 1 g, sugars 6 g, protein 6 g

INGREDIENTS

3 tbsp (45 mL) butter
1/4 cup (50 mL) unsalted walnuts, chopped
Pinch (0.5 mL) hot pepper flakes (optional)
1 pkg (350 g) PC Gnocchi with Butternut Squash Potato Dumplings
2 cups (500 mL) lightly packed PC Organics Baby Arugula
3 tbsp (45 mL) milk
1 tbsp (15 mL) grated lemon zest

DIRECTIONS

1. Melt 1 tbsp butter in large nonstick skillet over medium heat. Add walnuts and hot pepper flakes (if using); cook, stirring often, until butter is fragrant and slightly golden, 1 to 2 minutes. Transfer with slotted spoon to small bowl. Set aside.

2. Add remaining 2 tbsp butter and 3/4 cup water to same skillet; bring to a simmer over medium heat. Add gnocchi. Simmer, stirring occasionally, until heated through, 2 to 3 minutes.

3. Add arugula and milk; cook, stirring often, until arugula is wilted and sauce is thickened, about 30 seconds. Stir in lemon zest and half of walnut mixture. Transfer to serving dish. Top with remaining walnut mixture.

Chef’s Tip: This dish also makes a quick and easy weeknight meal for two – simply serve with a side salad or steamed vegetables and crusty bread.

Non-Alcoholic Spiced Wine Sangria

Makes: 8 servings

Prep time: 15 minutes

Cool/Chill time: 2 hours

Ready in: 2 hours, 15 minutes

Difficulty Level: Easy

Sangria is often relegated to summertime patios, but this make-ahead pitcher drink is equally perfect for holiday entertaining. Sweet-tart pomegranate juice and warm winter spices add festive flavour, and we’ve used de-alcoholized red wine to make this a great booze-free option. Garnish with fresh mint or basil sprigs for an extra pop of colour.
Per serving: 100 calories, fat 0 g, sodium 10 mg, carbohydrate 24 g, fibre 1 g, sugars 20 g, protein 1 g

INGREDIENTS

1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each ground allspice and ground cloves
Pinch (0.5 mL) ground nutmeg
1 navel orange (peel-on), thinly sliced into rounds
Half lemon (peel-on), thinly sliced into rounds
1 bottle (750 mL) PC Red De-Alcoholized Wine with Natural Flavour, chilled
2 cups (500 mL) 100% pomegranate juice
1 cup (250 mL) PC Pulp-Free 100% Florida Orange Juice
1/4 cup (50 mL) frozen PC Pomegranate Arils

DIRECTIONS

1. Bring sugar, cinnamon, allspice, cloves, nutmeg and 1 cup water to a boil in small saucepan over medium-high heat. Cook, stirring often, until sugar is dissolved, about 2 minutes. Remove from heat; let cool 30 minutes. Refrigerate syrup until chilled, about 30 minutes.

2. Stir together orange, lemon, 1 cup wine, pomegranate juice, orange juice and 1/4 cup syrup in 3-L (12 cup) pitcher. Cover and refrigerate 1 hour or up to 12 hours.

3. Stir in frozen pomegranate arils and remaining wine. Divide among PC Stemmed Wine Glasses 600 mL filled with ice.

Chef’s Tip: You’ll make more of the spiced syrup than you need for one batch of this sangria. Refrigerate the remaining syrup in an airtight container or jar for up to 1 month and use in your favourite cocktails and mocktails, or as a dressing for fruit salad.

PS: If you want more recipes like this, check out the PC Cooking Classes available at Loblaws Barrhaven and the Real Canadian Superstore in Orleans!