Seasonal Recipes

As December settles in, the season invites comforting flavors and elevated dishes that feel both cozy and special. This month’s seasonal recipes strike a balance between hearty, indulgent, and thoughtfully crafted—perfect for relaxed evenings at home or casual gatherings with friends. From the rich, one-skillet Creamy Sun-Dried Tomato Chicken and Orzo to the savory-sweet bite of Goat Cheese Stuffed Bacon-Wrapped Dates drizzled with rosemary honey, each dish brings warmth to the table. A soft and shareable Cinnamon Roll Focaccia adds a touch of sweetness, while the Vegan Mushroom Wellington offers a plant-forward centerpiece that’s just as satisfying as it is elegant.

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Total Time	Servings
45 Minutes	6

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts or small thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4-1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 2 tablespoons butter
• 1 medium shallot, chopped
• 2 cloves garlic, minced or grated
• 1 cup dry orzo pasta
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 1/3 cup grated parmesan cheese
• 2 cups fresh baby spinach
• 1/2 cup oil packed sun-dried tomatoes, oil drained
• juice of 1 lemon
• fresh rosemary, for serving (optional)

Directions

1. Preheat the oven to 400 degrees F
2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
4. Serve the chicken topped with lemon juice and rosemary, if desired.

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Goat Cheese Stuffed Bacon Wrapped Dates with Rosemary Honey

Time	Servings
40 Minutes	24

INGREDIENTS

• 6 ounces creamy goat cheese
• 24 plump Medjool dates
• 12 slices thinly sliced bacon, cut in half
• 1/3 cup honey
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon cayenne pepper using more or less to taste
• kosher salt and black pepper
• candied or toasted walnuts (optional)

Directions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Split the dates in half lengthwise, but don’t cut the date all the way through. Remove the pit and discard. Stuff each date with goat cheese, then gently squeeze to seal. Wrap each date with bacon and place seam side down on the prepared baking sheet. Repeat with the remaining dates.
3. In a small bowl, combine the honey, rosemary, cayenne, and a pinch each of salt and pepper. Evenly drizzle 1/2 the honey over the dates. The goal is to coat the bacon in honey so that it caramelizes in the oven.
4. Transfer to the oven and bake 20-25 minutes, until the bacon is crisping. Serve warm or room temperature with any remaining honey and walnuts, if desired.

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Cinnamon Roll Focaccia

Total Time	Servings
3 Hour	12

INGREDIENTS

Dough

• 1 1/2 cups warm tap water (100°F to 110°F)
• 1 3/4 teaspoons active dry yeast
• 1 teaspoon dark brown sugar
• 3 1/2 cups bread flour
• 2 1/2 teaspoons kosher salt (preferably Diamond Crystal)
• 4 tablespoons olive oil, divided, plus more for dimpling
• 2 tablespoons unsalted butter, melted

Cinnamon Filling

• 6 tablespoons unsalted butter, melted
• 3/4 cup packed dark brown sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon kosher salt

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 teaspoons vanilla extract

Directions

1. Stir together warm water, yeast, and brown sugar in the bowl of a stand mixer fitted with a dough hook and let sit until foamy, about 5 minutes.
2. Add flour and salt to yeast mixture and beat on low speed until everything is combined, scraping sides of bowl as needed, about 30 seconds. Increase speed to medium and beat dough until smooth and clinging to dough hook, about 5 minutes.
3. Drizzle 2 tablespoons oil in a large bowl. Transfer dough to bowl and turn dough over to coat it in the oil. Cover with plastic wrap and let sit in a warm place (about 75°F) free of drafts until dough is very puffy, bubbly, and about tripled in size, 1 1/2 to 2 hours.
4. Stir together melted butter, brown sugar, cinnamon, and salt in a medium bowl until smooth. Brush remaining 2 tablespoons oil and melted butter up sides and on bottom of a 13- x 9-inch baking pan. Set aside.
5. After dough has risen, remove plastic wrap from dough; turn dough into prepared pan, and spread gently with greased hands to fill the pan. Dollop half (about heaping 1/3 cup) of the cinnamon filling on top of dough and spread with your fingers. Fold bottom third of dough into the center and the top third of dough on top, like folding a letter. Spread remaining heaping 1/3 cup cinnamon filling on top of dough, pressing to spread dough to fill pan. (If dough is resisting, let rest 15 minutes before trying to stretch and spread again.) Cover pan tightly with plastic wrap, and let stand in a warm place until dough puffs slightly, about 30 minutes to 1 hour.
6. Preheat oven to 400°F. Oil your fingers and dimple dough deeply and evenly all over. Bake in preheated oven until focaccia is golden around the edges and across the top, 25 minutes for extra gooey to 27 minutes for crispier edges, loosely covering with aluminum foil to prevent overbrowning, if needed.
7. Beat together cream cheese and butter with a stand mixer fitted with a paddle attachment until smooth and fluffy, about 1 minute. Add powdered sugar and vanilla; beat on medium speed until smooth and creamy, about 30 seconds.
8. Immediately loosen and transfer focaccia to a serving platter or cutting board using a large spatula. Let cool 10 minutes before spreading glaze on top. Cut into 12 pieces and serve warm.

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Vegan Mushroom Wellington

Total Time	Servings
1 Hour	8

INGREDIENTS

• 3 – 4 portobello mushrooms see notes
• 1 cup (150 g) mixed nuts e.g. hazelnuts, walnuts, cashews,…
• 2 tbsp olive oil
• 1 onion finely chopped
• 3 cups (200 g, see notes) mushrooms finely chopped
• 6 cloves garlic finely chopped
• 1 tbsp dried mixed herbs
• 1 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 1 tsp stock powder or bouillon
• 1 tbsp chia seeds
• 1 block vegan puff pastry or sheet
• 2 tbsp cranberry sauce

For the glaze

• 1 tbsp soy milk
• 1 tsp maple syrup
• 2 tsp sesame seeds optional

Directions

1. Rub the portobello mushrooms with some oil, then place face down on a baking tray and roast for 15 minutes at 180°C (350°F). Excess liquid can be reserved to make gravy, or to adjust the filling later.
2. In a food processor, pulse the nuts until finely chopped and then spread on a baking tray to toast for 10 minutes in the oven at 180°C (350°F), until starting to brown.
3. In the meantime, heat up the olive oil in a frying pan on medium-high heat and fry the chopped onions until translucent, around 5 minutes.
4. Add the finely chopped mushrooms. Cook until they have shrunk down and released their liquid, which takes another 5-10 minutes.
5. Reduce the heat to medium and add the chopped garlic & herbs and continue cooking for another minute or two.
6. Deglaze the pan by adding the balsamic vinegar, soy sauce and bouillon powder.
7. Finally, take the pan off the heat and add the toasted nuts and chia seeds. Stir the mix until combined. If the filling seems a bit dry, add just a splash of the portobello liquid or water.

Assembling the wellington & cooking

1. Preheat the oven to 200°C (390°F) on the fan setting, or 220°C (425°F) in a non convection oven or top / bottom heat setting.
2. If you use a block type puff pastry, roll out your puff pastry on a lightly floured board to a 14×14 inch (35cm) square, and transfer it to a piece of baking parchment or silicone liner. Pre-rolled puff pastry sheets are usually smaller and rectangular, you can still use a sheet but won’t have so much pastry overlap for the braid.
3. With half the filling, make a line down the center of the pastry, leaving an inch uncovered at each end.
4. Place and lightly press down the roasted portobellos evenly spaced on top of the filling.
5. With the rest of the filling, cover the whole mushrooms, and fill any gaps to make an even log shape.
6. Place small spoonful’s of the cranberry sauce over the top of the mushroom mix.
7. Cut four notches in the pastry at the corners of the filling, then trim the corner so you end up with two flaps at the end of the filling.
8. From the edges of the filling, cut an equal number strips of pastry about 2.5cm / ¾ inch wide on a slight diagonal towards you.
9. Fold up these end flaps, then working alternately from side to side, fold over and cross the pastry strips over the filling. Pinch the end of the final strips to the side of the pastry to seal.
10. Combine the soy milk and syrup and brush all of the pastry with it, top and sides, using a pastry brush.
11. Sprinkle the wellington with sesame seeds (optional).
12. Cook the wellington in the oven for 30 minutes or until the pastry is golden brown. Turn the tray around halfway through to ensure even cooking.

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