A 3-course holiday meal to keep your holiday meals simple yet filled with elegant culinary delights.
We know that the holidays this year will be nothing close to ordinary and likely the hardest one yet. No matter how many people you’re celebrating with, we hope your kitchen is filled with love, joy and delicious food throughout the entire season. A special meal can bring back to a warmly welcomed memory of your childhood or begin a new set of holiday traditions for the up-and-coming generations.
At Lineage, we place a great deal of importance on preparing and serving an excellent meal. It is why we make our dishes, why we celebrate our history, and why we continue to gather around food. It brings us together, no matter how far apart we feel. Whether you are an experienced and talented chef, or this is your first attempt at cooking a multi-course meal, we hope this collection of exceptional recipes, served on lineage tableware, will help you create an incredible evening.
Andrea is a Registered Holistic Nutritionist from Vancouver. This amazing soup, found on her recipe blog, is the perfect appetizer to cleanse the palette, warm your soul, and get you ready for the rest of the meal. Easy to prepare and full of healthy and seasonal ingredients, this is guaranteed to be delicious.
- 2 tbsp olive oil
- 1 cup chopped white onion
- 2 cloves minced garlic
- 1 cup chopped celery
- 3 cups cooked butternut squash (canned or follow instructions)
- 1 - 400 ml can coconut milk (can use regular or light)
- 1.5 cups filtered water
- 1/4 cup lemon juice
- 1/2 tbsp - 1 tbsp green or red thai curry paste (depending on desired heat level)
- salt and pepper to taste.
- Preheat oven to 400F. Line baking sheet with parchment paper.
- Slice butternut squash lengthwise, remove seeds. Place open side down on baking sheet and bake for 40 minutes or until a fork can be easily pierced into the skin. The more roasted the better as it will make the skin come off the squash easier. Once done, remove from the oven, flip and allow to cool.
- Once the squash has cooled, using a spoon, scoop out the center, leaving the peel behind. Set aside.
- Heat a large pot on medium-high heat, add oil, onion and garlic and saute until fragrant and lightly brown. Stir continuously to be careful to not burn.
- Add in remaining ingredients and heat through. Using an immersion blender, blend soup until smooth. If using blender, transfer liquid in batches until all is blended.
- Heat through one more time until lightly bubbling.
- Garnish and serve in a Lineage 6.5” Bowl and enjoy right away!
Laura is a professional Chef turned blogger based in Utah. Her passion for simple turned elevated dishes is evident throughout her blog. Perusing her site hungry is not recommended! This salad is fresh, unique, and easy to assemble. The different textures, vibrant colours, and complementary flavours make it a standout salad that will surely brighten your festivities.
- 1/4 cup extra virgin olive oil, or more to taste (see note below)
- 1/4 cup sherry vinegar
- 1 heaping teaspoon Dijon mustard
- 1 garlic clove, grated with a microplane
- 3/4 teaspoon Diamond Crystal kosher salt
- freshly ground black pepper
SHAVED FENNEL ARUGULA SALAD:
- 5 ounces baby arugula
- 1/2 fennel head, core trimmed, and thinly shaved with a mandolin
- 1/2 cup raw hazelnuts, toasted, and roughly chopped
- 1/3 cup shaved parmigiano-reggiano cheese
- kosher salt
- freshly ground black pepper
- Prepare the Vinaigrette: In a jar, combine the olive oil, sherry vinegar, Dijon mustard, garlic, kosher salt, and freshly ground pepper. This ratio of oil to vinegar produces a sharper vinaigrette, if you prefer milder vinaigrettes, I recommend increasing the extra virgin olive oil to taste. Shake well and set aside.
- Prepare the Salad: In a large salad bowl, combine the baby arugula leaves, shaved fennel, a pinch of kosher salt, and pepper. Add sherry vinaigrette, just to lightly coat, and toss to combine. Add the chopped toasted hazelnuts and shaved parmesan, and toss gently (*you can also reserve these and add them to each individual serving).
- Serve in a Lineage Salad Bowl and get ready for the main event!
Samantha is a local Vancouver mom with a clear talent for making chef-worthy food. Served with classic mashed potatoes, vegetables and stuffing, this roast will bring all the holiday magic directly into your kitchen. The aroma of rosemary and garlic will light up your home and the taste itself is guaranteed to bring your praises.
- 4-5 lbs Frenched, bone-in pork loin
- 2 medium garlic cloves
- 2 tbsp finely chopped fresh rosemary leaves
- 1 tsp fennel seeds, ground
- 1 tbsp kosher salt
- 2 tsp black pepper
- Preheat oven to 450° F. Using a sharp knife, slice garlic cloves into 24 very thin slivers. Using the same knife, create small 1/2" wide slits in the skin of the loin, all over including sides and ends. (If the butcher has ties on the meat, leave them intact and create slits around them).
- In each slit place 1 sliver of garlic and a pinch of rosemary and fennel. Generously coat the loin with salt and pepper.
- Place in oven and bake for 45-55 minutes, checking the temperature after 45 minutes (in the thickest part of the meat). For a juicy slightly pink loin* remove from oven at 140° F and allow to rest for 10-20 minutes (temperature should rise to 150°). If the thought of any pink freaks you out, leave the loin in the oven until it reaches 150° F, remove from oven and allow to rest for 10 minutes.
- To serve, slice the loin so that 1 bone equals one chop. Frame on a Lineage Deep Plate and enjoy!
Complete your meal with a sweet treat or warm beverage by your tree!
From all of us at Lineage Ceramics we hope that you have a remarkable holiday. Stay safe, healthy, and well-fed. Subscribe to our newsletter and follow us on Instagram for more inspiration and to join us in our obsession with food.