Looking for recipes for your next get together? These recipes are sure to impress guests of all ages at a holiday party or family gathering. Many of them can be paired with crackers, served as an appetizer, or as a part of a charcuterie platter with meats, veggies, and cheeses.

The La Leche League philosophy on nutrition states:

Good nutrition means eating a well-balanced and varied diet of foods in as close to their natural state as possible.

We hope you will find here something delicious and nutritious to try the next time you have friends or family over.

TOMATO TART (from Whole Foods from the Whole World)

• 1 10-inch (25 cm) whole wheat pie shell, lightly baked
• 2 T. (31.3 g) strong mustard
• 2 T. (27 g) olive oil
• Oregano, salt, pepper and crushed garlic to taste
• 3 or 4 tomatoes, sliced
• 8 oz. (227 g) Monterey Jack cheese, shredded (vegan option: substitute dairy-free cheese)

Brush bottom of pie shell with mustard. Layer tomatoes and cheese in a prepared pie shell with olive oil and oregano. Bake until golden brown and cheese melts. May substitute mozzarella cheese for Monterey Jack cheese.

GOAT CHEESE DIP RECIPE WITH TOMATOES AND HERBS (from The Cookie Rookie)

• 1 tablespoon olive oil
• 1 cup low-fat ricotta cheese
• 8 ounces goat cheese (1 log)
• ¾ cup crumbled feta cheese
• 1 clove garlic minced
• ¼ teaspoon kosher salt
• 1 teaspoon lemon juice
• ¼ cup chopped fresh basil
• ¼ pound yellow cherry tomatoes divided
• ¼ pound red cherry tomatoes divided

Preheat the oven to 350°F. Spray a 6-inch baking dish with nonstick spray.

In a large bowl, mix together the olive oil, ricotta, goat cheese, feta, garlic, salt, lemon juice, and basil. Use a spoon to combine as much as possible, although it doesn’t need to be perfect.

When combined as much as you can by hand, stir in half of the tomatoes.Pour mixture into a baking dish and top with remaining tomatoes.

Bake, uncovered, for 30-40 minutes or until bubbly and slightly browned.

Serve with toasted bread or crackers.

PUMPKIN CORN BREAD (from Whole Foods for the Whole Family)

• 2 teaspoons oil
• 1/3 cup honey (vegan option: substitute agave nectar)
• 2 eggs (vegan option: use “flax eggs” which is 1 tablespoon ground flax seeds and 3 tablespoons water to equal one egg. Mix together and let sit for a few minutes to congeal.)
• 2 teaspoons vanilla
• 1 cup mashed cooked pumpkin
• ¼ cup cornmeal
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2/3 cup dry milk powder (vegan option: use a milk powder alternative such as coconut or soy)

Combine oil, honey, eggs, and vanilla in a bowl. Stir in pumpkin. Combine cornmeal, baking powder, salt, and dry milk powder. Add to egg mixture, stirring to moisten. Pour into a greased 5×9-inch loaf pan. Bake at 350 degrees for 40 minutes. Cool in pan for 15 minutes; invert onto a wire rack to cool completely.

(Editor’s note: Vegan alternatives are noted in the recipes.)

Have a favorite recipe to share? Send it to Kylie at [email protected]

Editor’s Note: Whole Foods from the Whole World and Whole Foods for the Whole Family are time-tested favorite cookbooks published by La Leche League International.

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