In this elegant Indian dish from Junoon chef Vikas Khanna, cauliflower florets are cut in the shape of a tree to symbolize the interconnectedness of all things. Each head of cauliflower will produce two to three trees; to form the tree shape, cut through the cauliflower at its center peak.
This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped; look for soft, ripe fruits from October through February.
Smoothies offer incredible versatility: You can use whatever's in season. The berries combined with pomegranate juice give this drinkable breakfast an extra antioxidant boost. Per serving: 300 calories; 12 g protein; 6 g fat; 52 g carb; 6 g fiber.
Read more about healthy breakfast basics
For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.
You'll find pomegranate molasses (a syruplike reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.
Per serving: 158 calories; 5 g protein; 12 g fat; 9 g carb; 3 g fiber.
healthy holiday recipes