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Light, Flavorful Fare for Holiday Gatherings

We tend to eat and drink a lot more this time of year.

So, if you're throwing a holiday party, do yourself and your guests a favor -- serve something light!

On "The Early Show" Wednesday, contributor Katie Lee served up several suggestions for simple, tasty, healthy dishes.

"Early Show" Recipes Galore!


Sweet Potato Crostini

1 baked sweet potato
1/2 cup hummus
1 multigrain baguette, thinly sliced on the diagonal and toasted
1/4 cup dried cranberries

Remove peel from sweet potato. Place in food processor and blend until smooth. Add hummus and pulse until combined. Spread onto toasted bread and sprinkle with cranberries.

Avocado, Orange, and Pomegranate Salsa

4 oranges
Seeds of 1 pomegranate
1 avocado, chopped
4 green onions, chopped
Juice of 1 lime
1 garlic clove, minced
1/2 jalapeno, minced
1/4 cup cilantro, chopped
Salt and pepper

Using a knife, remove peel and pith of oranges. Chop oranges and put in a medium bowl. Pour any juice that accumulated on the cutting board into the bowl as well. Add pomegranate seeds, avocado, onions, lime juice, jalapeno, and cilantro. Season with salt and pepper.

Red Pepper Dip

2 roasted red bell peppers, chopped
2 garlic cloves
1 cup low-fat Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped flat-leaf parsley
Salt and pepper
Extra virgin olive oil

In a food processor combine red peppers and garlic cloves and pulse until finely chopped. Add yogurt and lemon juice and puree. Stir in parsley and season with salt and pepper. Serve with a drizzle of olive oil.

White Bean & Rosemary Dip

1 (14 ounce) can cannellini beans, rinsed and drained
1 tablespoon extra virgin olive oil
1 teaspoon fresh rosemary
Salt and pepper

In a food processor, combine all ingredients until creamy.

Zucchini and Goat Cheese Pinwheels

4 ounces low-fat cream cheese
4 ounces goat cheese
1/2 cup chopped sundried tomatoes
1/2 cup chopped frozen spinach, thawed and drained very well
8 basil leaves, chopped
1 garlic clove, minced
Salt and pepper
2 long zucchini, thinly sliced lengthwise

In a medium bowl, use a fork to mash cream cheese and goat cheese until combined. Mix in sundried tomatoes, spinach, basil, and garlic. Season with salt and pepper.

To assemble pinwheels, spread a heaping teaspoon of cheese mixture onto each zucchini slice. Starting at one end, roll the zucchini towards the other end. Place the pinwheels upright on a serving tray.

For more recipes, go to Page 2.

Crab Salad in Endive Leaves

1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper
24 ounces crabmeat, picked over for shells
4 heads endive, stems removed and leaves separated
Chives, minced, for garnish

In a large bowl, whisk vinegar, lemon juice and mustard until emulsified. Add oil and whisk until emulsified. Season with salt and pepper. Add crab and toss to coat. Spoon crab into endive leaves and garnish with chives.

Cauliflower Soup

1 tablespoon olive oil
1 yellow onion, diced
1 bay leaf
1 head cauliflower, chopped
4 cups vegetable stock
3/4 teaspoon kosher salt
Scallions for garnish

Heat oil in a Dutch oven or stockpot over medium heat. Add onion and bay leaf and sauté until onion is translucent, about 7 or 8 minutes. Add cauliflower and vegetable stock. Bring to a boil, then lower heat to a simmer and cover. Cook until cauliflower is tender, about 15 minutes. Season with salt. Transfer mixture in batches to a blender (be careful not to overfill the blender or you will end up with a real mess!) and puree until creamy and smooth. Return to pot. Serve in espresso cups and garnish with scallions, if desired.

Asian Style Tuna Meatballs with Mango Chutney

1 pound fresh tuna steak, cut into 3-inch cubes
1/2 cup bread crumbs
1 large egg
1/4 cup grated onion, excess water squeezed out
1/4 cup finely chopped fresh cilantro
1 tablespoon soy sauce
1 teaspoon grated ginger (from about a 1-inch knob)
1 teaspoon sesame oil
1/2 cup lightly toasted sesame seeds

For the dipping sauce
1 cup mango chutney
1/4 cup fresh cilantro, roughly chopped

Preheat oven to 500 degrees F.
Place a few pieces of the tuna in a food processor and pulse for a couple of seconds, until it has the consistency of ground meat. Continue with the remaining tuna.
Combine the ground tuna and the rest of the ingredients and mix well with your hands. Shape the tuna mixture into small meatballs, (about 24 1-1/2 inch diameter meatballs). Roll the tuna meatballs in the sesame seeds to lightly coat. Place on a baking sheet lined with parchment paper and cook 7 minutes until well done.
Meanwhile, combine mango chutney and cilantro in a food processor and pulse until smooth. Transfer to a dipping bowl.
Place the meatball on a serving platter and serve

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