No Plans for New Year’s Yet? Invite Some Friends Over and Cook Up a Few of These Easy, Healthful Recipes

As we approach the beginning of another year, I find myself being asked the same familiar question over and over again: “So what are your plans for New Year’s?”

Well, let’s see now… I could go out to a bar or club and spend way too much money (because everywhere is over-priced on New Year’s Eve), or I could make a dinner reservation in one of three pre-selected time slots and pick from a limited version of the menu (because it’s not about the experience or enjoying the food and service…no, on New Year’s Eve, it’s all about getting people in and out and making as much money as possible).

So this year I’m not going to do either of those things. Instead, I’m going to spend some quality time with my closest friends, eat some great home-cooked food, and enjoy some really good wine (okay…so maybe a lot of really good wine…it is New Year’s Eve after all…).

The key to a good cocktail party is to have a well-balanced menu of both light & fluffy and heartier items, but to avoid anything that will require a bib or a fork and knife – you want to make it really easy for people to sample and nibble with one hand while they hold a drink with the other. So with that in mind, here’s my New Year’s Eve party menu. Happy New Year!

(Btw, if you have a recipe idea of your own that you’d like to share, please do so in the comments.)

• 2 bunches of Kale Leaves
• 2 TBSP Olive Oil
• Salt
• Pepper

• 1 lb Beets
• 1 lb Carrots, peeled & small dice
• 1 lb Turnips, peeled & small dice
• 1 lb Sweet Potato, peeled & small dice
• ¼ C Olive Oil
• 2 Cloves Garlic
• 2 TBSP Dijon Mustard
• 2 TBSP Mint Leaves, chopped
• Whole Wheat Baguette
• Salt
• Pepper

• 24 oysters
• 1 TBSP Dill, chopped
• 1 Garlic Clove, crushed
• 1 TBSP Italian Parsley, chopped
• 2 tsp Chives, chopped
• 2 TBSP Lemon Juice
• ¼ C Olive Oil

• 1 lb Lobster Meat, cooked and cut into chunks
• 1 C Mango, diced
• 1 C Cucumber, gutted & diced
• 1 C Red Pepper, diced
• ½ C Scallion, finely chopped
• 2/3 C Olive Oil
• 1/3 C Sherry Vinegar
• 2 tsp Lemon Juice
• 2 tsp Sweet Paprika
• 1 tsp Madras Sweet Curry Powder
• 1 tsp Ancho Chili Powder
• 1 tsp Salt
• 1 Bunch Chives, chopped
• 2 Heads Endive

• 1-½ lbs Sweet Potatoes
• 1 ½ tsp Cumin
• 2 Cloves Garlic, chopped
• 1 ½ tsp Ground Coriander
• 1 bunch Cilantro, chopped
• Juice of ½ Lemon
• 1 C Chickpea Flour
• 1 TBSP Olive Oil
• Sesame Seeds
• Salt
• Pepper

• 1 4-inch long piece of Center Cut Beef Tenderloin
• 2 tsp Jerk Seasoning Paste
• 1 TBSP Canola Oil
• 3 TBSP Diced Red Onion, pickled
• ¼ C Rice Wine Vinegar
• 2 tsp Agave
• 1/3 C Chopped Cilantro Leaves
• 24 Plantain Chips (store bought)

• 8 Chicken Breasts, trimmed and sliced into thirds
• 1 Garlic clove, crushed
• 3 tsp Fish Sauce
• 2 tsp Grated Ginger
• 24 Kaffir Lime Leaves
• Limes, quartered

• 2 tsp Peanut Oil
• 4 red Asian Shallots, finely chopped
• 2 Cloves Garlic, chopped
• 2 tsp Grated Ginger
• 2 Red Chilies, finely chopped
• ¾ C Coconut Milk
• ½ C All Natural Peanut Butter
• 2 TBSP Light Brown Sugar
• 2 TBSP lime Juice
• 1 ½ TBSP Fish Sauce
• 2 tsp Soy Sauce
• 1 Kaffir Lime Leaf

• 1 pound Cooked Pulled Pork or Cooked Shredded Chicken
• 12 Corn or Flour Tortillas
• 1/4 cup Quick Cucumber Pickle (below) or Prepared Kimchi (Korean pickled, spicy cabbage)

• 2 TBSP Gochujang (Korean Fermented Hot Pepper Paste)
• 3 TBSP Sugar
• 2 TBSP Soy Sauce
• 1 tsp Rice Wine Vinegar
• 2 tsp Sesame Oil

• 1 English Cucumber, sliced very thinly
• 2 TBSP Rice Vinegar
• ½ tsp Agave
• ½ tsp Finely Minced Fresh Chili Pepper (or more depending on your tastes)
• Salt