The rush of the holiday season — shopping for gifts, decorating the house, hosting loved ones and other added obligations — can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory.
Supported by a menu that can be prepared entirely using a skillet, you can easily add to the holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like seared salmon with pine nut, caper and fennel topping, which can go a long way toward building a tasty holiday meal. Paired with long-cooked green beans with tomatoes and garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal stovetop apple pie.
These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphire-reinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles.
Find more inspiration to make the holiday season special at Anolon.com.
SEARED SALMON WITH PINE NUT, CAPER AND FENNEL TOPPING
Yield: 4 servings
1/2 cup pine nuts
2 tablespoons olive oil, divided
1 shallot, finely chopped (about 3 tablespoons)
1/2 medium fennel bulb, cored and finely chopped
3 tablespoons drained capers
1 1/2 teaspoons fresh orange zest
2 tablespoons thinly sliced fresh basil
1/2 teaspoon, plus 1/8 teaspoon, salt, divided
4 skin-on salmon fillets (6-7 ounces each)
1/4 teaspoon ground black pepper
(Source: Anolon Gourmet Cookware)
LONG-COOKED GREEN BEANS WITH TOMATOES AND GARLIC
Yield: 4 servings
2 tablespoons extra-virgin olive oil
1/4 cup yellow onions, minced
3 cloves garlic, thinly sliced
1 1/2 pounds green beans, ends trimmed
3 large ripe tomatoes, peeled, seeded and chopped
Salt, to taste
Freshly ground black pepper, to taste
(Source: Analon Gourmet Cookware)
STOVETOP APPLE PIE
Yield: 1 10-inch pie
6 tablespoons butter
1/2 cup, plus 2 teaspoons, sugar, divided
1/2 teaspoon ground cinnamon or apple pie spice
6 medium Granny Smith apples, peeled, cored and cut into eight wedges each
1 refrigerated pie crust
2 teaspoons cream
(Source: Analon Gourmet Cookware)
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