Written by: Nicole Pazdziorko, RDN, LDN

Gearing up for the holiday season often means gatherings that can range from casual potlucks to formal sit-down dinners. Whether you are planning on hosting the whole family or having an intimate gathering, entertaining doesn’t have to be complicated. Your menu can be festive and flavorful while still supporting health and balance. Try these simple ways to elevate your holiday spread with handheld hors d’oeuvres, shareable boards and showstopping centerpieces.

 

Small Bites

Keep small bites fresh and flavorful:

- Include a lean protein like shrimp, smoked salmon, beef tenderloin or turkey meatballs to anchor the appetizer table

- Offer hot and cold options to add interest

- Add color from produce – pomegranate seeds, cranberries, green herbs and bright seasonal vegetables instantly elevate your spread

- Keep portions bite-sized to encourage variety 

Small Bite Ideas

- Serve shrimp cocktail shooters for an easy, protein-packed option

- Top crostini with whipped ricotta and roasted butternut squash and pomegranate

- Build caprese skewers with cherry tomatoes, fresh mozzarella pearls and basil

- Stuff mushroom caps with spinach, herbs and mozzarella

- Fill baked phyllo pastry cups with brie, cranberry relish and a sprig of rosemary

 

Shareable Boards & Party Trays

Build a more balanced board:

- Start with produce as your foundation – aim for at least half fruits and vegetables

- Provide whole-grain or seed-based crackers for healthy fats and fiber

- Offer a variety of cheeses, including semi-soft, spreadable, firm and blue cheese

- Select a variety of plant-based and lean proteins, like nuts, turkey slices, and roasted chickpeas

- Incorporate both sweet and savory elements to keep every bite interesting

Board & Tray Ideas

- Artfully arrange a Food City® Fruit Medley with a selection of Culinary Tours cheeses into a festive wreath or Christmas tree display

- Pair a Food City® Garden Spot Party Tray with additional fiber or protein-rich dips, like hummus or tzatziki

- Serve up a Shrimp Party Tray paired with zesty cocktail sauce for a lean protein-rich holiday staple

- Feature a mixture of roasted and raw vegetables on a crudité grazing board, paired with roasted vegetable dips

- Assemble an antipasto skewer tray with marinated artichoke hearts, roasted red peppers, olives, salami slices, tortellini and fresh cherry tomatoes

 

Crowd-pleasing centerpieces

Balance your main course:

- If a beef roast is your go-to for the holidays, try tenderloin for a lean, tender and protein-packed option

- Season generously with fresh herbs, spices and citrus to add bolder flavor without extra salt

- Pair entrees with protein packed sides to add color to the dish

Centerpiece Ideas:

- Roasted citrus-herb turkey paired with brown butter carrots, green beans and mashed sweet potatoes

- Reverse-seared beef tenderloin, served with cranberry relish, balsamic roasted brussels sprouts and fingerling potatoes

- Spiral, honey-glazed ham, served with maple roasted acorn squash, pomegranate arils and a winter citrus salad

 

 

Try this recipe for a Classic Beef Tenderloin Roast .

Classic Beef Tenderloin Roast  

Beef Tenderloin Roast served with Brussels sprouts 

Recipe courtesy of Beef. It's What's For Dinner® and is certified by the American Heart Association®. 

Ingredients

• 2 to 3 pounds beef tenderloin roast  

• 1-pound pearled onions  

• 2-packs ShortCuts Brussel sprouts  

• 1 tablespoon olive oil 

• 1 teaspoon salt, divided 

• 2 tablespoons chopped fresh thyme leaves 

• 2 tablespoons chopped rosemary leaves 

• 2 tablespoons chopped garlic  

• 1 tablespoon pepper 

 

To make roast. 

1. Heat oven to 425°F. 

2. Bring a large pot of water to a boil. While the water is coming to a boil, trim off the root ends of the onions. Prepare a large bowl of ice water. 

3. Place the onions in boiling water and boil for 2 minutes. Drain. Submerge the onions in the ice water and let sit, stirring with your hand once or twice for a few minutes until cool enough to handle. Use your fingers to pinch the stem end of the onions and the skin will loosen and then slide right off. 

4. Combine onions, Brussels sprouts, oil and ¼ teaspoon salt on metal baking pan; toss to coat. Set aside. 

5. Pat roast dry with paper towel to remove moisture. 

6. Combine thyme, rosemary, garlic, and pepper in a small bowl. Add mixture evenly over roast  

7. Place roast in shallow roasting pan. Do not cover. Place prepared vegetables in oven with roast. Roast beef at 425°F for 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender and lightly browned. 

8. Allow roast to rest for 15-20 minutes before slicing.