Sprouts Farmers Market is always chock-full of amazing gluten-free ingredients and products to create the perfect menu for holidays and, well, every day! So when we saw this incredible New Year’s Eve menu, we couldn’t pass up the opportunity to share it with you! From the appetizer to the drinks and dessert, this is one dinner that will ring in the new year with flavor, fun, and a fresh outlook for the year to come!

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Cranberry Avocado Salsa (pictured above)

This cranberry and avocado salsa with sweet potato chips tastes as good as it looks.

Makes 7 servings

 

Ingredients

2 avocados

1 jalapeno

1 lime

1 red onion

3/4 cup cranberries

Fresh cilantro

2 teaspoons honey

Sweet potato chips

 

Instructions

1. In a medium bowl, combine juice of one lime, honey, 1 minced jalapeno, and 1/4 cup chopped onions. Add avocados, halved cranberries, and fresh cilantro. Combine all ingredients and season with salt and pepper to taste. Serve with sweet potato chips.

2. For best results, drain cranberries well.

*Follow easy step-by-step video instructions by clicking HERE

 

sprouts new years saladRaw Pea & Cabbage Salad

Enjoy this raw cabbage salad made with fresh sugar snapped peas, sweet dried cranberries, and crunchy pumpkin seeds.

Makes 4 servings

 

 

 

Ingredients

4 cups snow or sugar snapped peas

1 medium red cabbage

1/3 cup dried cranberries

1/3 cup raw pumpkin seeds

1/4 cup apple cider vinegar

1/4 cup olive oil

1 tablespoon lemon juice

Salt

Pepper

 

Instructions

1. To start, wash and de-core cabbage, and wash and de-string. Shred or finely slice cabbage and halve pea pods.

2. In a large bowl, whisk olive oil, apple cider vinegar, and lemon juice.

3. Add shredded cabbage, sugar snap peas, and dried cranberries to dressing mixture and toss to incorporate. Salt and pepper to taste.

4. Refrigerate for 30 minutes to 1 hour. Top with pumpkin seeds before serving.

 

Pork Tenderloin with Cranberry & Cherry Saucesprouts new years tenderloin

Sweeten up your centerpiece meat by topping juicy pork tenderloin with a homemade cranberry and cherry sauce.

Makes 4 servings

 

Ingredients

1 pork tenderloin

3/4 cup frozen cranberries

3/4 cup frozen cherries

1/4 yellow onion

1/4 cup apple juice

2 tablespoons olive oil

2 tablespoons honey

1/2 teaspoon ginger

Salt

Pepper

 

Instructions

1. To start, preheat oven to 425° and season tenderloin with salt and pepper.

2. Add 1 tablespoon olive oil to a skillet set to high heat. Once skillet is heated, sear tenderloin on all sides.

3.  Move tenderloin to oven and cook 12 to 16 minutes.

4. While tenderloin is cooking, mince yellow onion and add 1 tablespoon olive oil to a new skillet set to medium heat. Add yellow onion to skillet

5. Once onions begin to sweat and soften, add frozen cranberries, cherries, apple juice, honey, and ginger to the skillet.

6. Cook sauce for 8 to 10 minutes until sauce thickens.

7. Once tenderloin is cooked, let rest for 5 to 10 minutes. Slice tenderloin and spoon cranberry and cherry sauce over top.

 

sprouts new years squashWild Rice Stuffed Squash

Large acorn squash stuffed with a medley of wild rice, cherries, almonds, and fresh rosemary make this dish a festive and appetizing holiday side.

Makes 4 servings

 

 

 

Ingredients

2 acorn squash

3/4 cup wild rice

1/2 onion

2 garlic cloves

1/2 cup dried cherries

1/2 cup slivered almonds

Fresh rosemary

Salt

Pepper

Olive oil

 

Instructions

1. Preheat oven to 450°F.

2. On a rimmed baking sheet, place squash cut side down and cover sheet tightly with foil. Roast for 40 minutes, or until tender.

3. In a large pan, heat oil over medium heat. Add onion, garlic, and rosemary; salt and pepper to taste. Cook for 3 to 5 minutes, stirring occasionally.

4. Add rice and 1 3/4 cups water. Bring to a boil, cover, and reduce heat to low. Cook about 25 minutes until tender.

5. Remove rice from heat, and stir in cherries and almonds.

6. Season the inside of each squash with salt and pepper. Scoop stuffing into squash halves and serve.

 

Gluten-Free Corn Puddingsprouts new years corn pudding

Sweet and creamy, this decadent side dish is a great addition to a gluten-free meal.

Makes 8 servings

 

Ingredients

2 cups frozen corn

2 eggs

1/2 yellow onion

2/3 cup milk

1/2 cup shredded white cheddar

1/4 cup cornmeal

1/4 cup honey

2 tablespoons butter

2 teaspoons fresh thyme

Salt

Pepper

 

Instructions

1. To start, preheat oven to 375°. In a large mixing bowl, beat together eggs, butter, and honey until smooth.

2. Mince yellow onion and add onion, corn, milk, cheese, cornmeal, and thyme to mixture. Stir until well combined.

3. Lightly oil a casserole or baking dish and pour in corn pudding. Salt and pepper to taste.

4. Bake for 28 to 32 minutes; the pudding should be slightly puffed and just starting to brown on top.

 

sprouts new years pieGluten-Free Sweet Potato Pie

This crustless sweet potato pie is a perfect addition to a gluten-free New Year’s Eve spread or any holiday gathering.

Makes 8 servings

 

 

 

Ingredients

3 large sweet potatoes

2 eggs

3/4 cup milk

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup coconut flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/2 teaspoon salt

 

Instructions

1. To start, clean and quarter sweet potatoes. Add sweet potatoes to boiling water and cook until tender, roughly 10 to 12 minutes.

2. Mash potatoes and set aside to cool (this is to avoid scrambling the eggs).

3. Preheat oven to 350° and, in a large mixing bowl, combine eggs, milk, brown sugar, coconut flour, maple syrup, spices, and salt.

4. Incorporate the cooled potatoes in large mixing bowl and beat mixture until smooth and creamy.

5. Lightly oil pie or baking dish and pour sweet potato mixture, smoothing evenly.

6. Bake 45 to 50 minutes. Serve warm or cool.

 

Pomegranate Champagne Punchsprouts new years punch

Add some sparkle to your holiday dinner with this easy and sweet punch.

1 cup pomegranate juice

1 cup pear juice

1/2 cup cranberry Italian soda

1 bottle champagne

1 lemon, cut into slices

Mint leaves
Instructions
1. Mix juices, soda, and champagne.

2. Serve over ice and garnish with sliced lemon and mint leaf.

*Follow easy step-by-step video instructions by clicking HERE

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