In a season that celebrates togetherness, food—and the cultures it represents—has the remarkable power to bring us closer. From cozy seasonal cocktails to cherished dishes inspired by the Mediterranean, Brazil, Palestine, and Mexico, local chefs are sharing recipes that bring the world to our tables. Each dish carries a story, a tradition, and a sense of home, inviting us to gather with family, friends, and neighbors in the true spirit of the holidays.

Yet for many families, celebrating those beloved traditions has become increasingly difficult amid rising costs and financial uncertainty. The holiday table may look different this year, and for some, the meals that once marked the season with joy may now feel out of reach. Programs like SNAP (Supplemental Nutrition Assistance Program) help bridge that gap, ensuring more families have access to fresh, nourishing food and the chance to continue the rituals that bring comfort, dignity, and hope. Sadly, many have been stripped of that dignity during the recent government shutdown, leaving even more households struggling to put food on the table.

This holiday season, these recipes remind us that no matter where we come from—or what’s on our plates—we can still celebrate as one global community. Through food, we share warmth, gratitude, and the timeless truth that every meal has the power to connect us. If you’re fortunate enough to share a warm meal with those you love, take a moment to appreciate it—and if you’re able, consider donating ingredients or support to a local food pantry.

After all, the true spirit of the holidays lies in sharing what nourishes us, body and soul.

Minty Mistletoe from Erie Social Club Holiday Cocktail

Whether you’re hosting a holiday party or just looking for the perfect festive nightcap, the Minty Mistletoe from Nick Varnadoe, owner and proprietor of the Erie Social Club, is sure to put you in the holiday spirit. Varnadoe has turned the Erie Social Club into a true family affair—his wife and kids all play a part in the magic that happens behind the bar and in the cozy atmosphere locals love.

While this particular cocktail hasn’t yet been passed down through generations, it has all the makings of a family tradition in the making. With its blend of cool mint, rich creaminess, and just the right touch of seasonal cheer, the Minty Mistletoe captures the essence of the holidays in a glass. It’s nostalgic and new all at once—perfect for toasting to family, friends, and a little extra sparkle this season.

Minty Mistletoe

• 2 oz Gin
• .75 oz Peppermint Simple Syrup
• .75 oz Lemon Juice
• .75 oz Cranberry Syrup
• .5 oz Creme de Menthe
• .25 oz Cherry Juice
• 1oz Aquafaba (chickpea juice) for foam – substitute for egg whites

Instructions

• Shake vigorously over ice in a cocktail shaker.
• Strain into an Old Fashioned (rocks) glass.
• Garnish with mint sprigs and a peppermint.

Enjoy your holiday cheer!

Red Cedar Bistro Moroccan Shrimp

Appetizers are the perfect way to warm up your guests, teasing their appetites while giving everyone a reason to gather, share, and chat—a delicious start to any memorable evening. Larry Shore, executive chef at The Red Cedar Bistro in Longmont, knows just how to do it. “My Moroccan Shrimp is sure to please,” he says, offering a dish that’s full of vibrant flavors and just the right amount of spice to spark conversation around the table.

With every bite, Shore’s appetizer sets the tone for the meal to come, creating a communal moment that’s as much about connection as it is about taste. It’s the kind of dish that makes people linger, laugh, and savor not just the food—but the company too.

Moroccan Shrimp

After seasoning the shrimp, we broil it and serve it over the Chermoula sauce, which is like a lemony Moroccan chimichurri. We season our shrimp with Ras el Hanout, which is a north African spice blend meaning ‘Head of the Shop’. In other words, their best spices. It’s a sweet  and spicy blend. These blends are usually family heirlooms and are all slightly different. The  Chermoula is great with shrimp or chicken.

Preparation:

• Large Gulf Shrimp, season with salt, pepper, and Ras el Hanout. (available in most spice shops). Then broil.
• Serve shrimp over the chermoula sauce.

Red Cedar Chermoula:

• 1 TBSP cumin
• 1 cup parsley
• 1 cup cilantro
• ¼ cup garlic cloves
• 1 TBSP smoked paprika
• 2 lemons zested & juiced
• 1 cup olive oil
• ½ TBSP salt
• 2 roasted serrano chilis
• Blend cilantro, parsley, chilis, and garlic in a  food processor until chopped.
• Add spices, lemon juice and zest. Pulse again until mixed.
• Add oil and pulse a few times until semi-mixed. It should look similar to chimichurri.

Savory Sweet Potato Soufflé from The Post

Chef Kevin Grossi of The Post has reimagined a classic dish with with a bold, savory twist. “I created this dish because I wanted more sweet potatoes in our lives,” Grossi says. “They’re packed with flavor but often one-dimensional, served the same way year after year. I wanted to do something different.”

Typically enjoyed as a sweet side during the holidays, Grossi’s version challenges tradition by highlighting savory flavors that surprise and delight the palate. It’s a dish that honors the familiar while inviting diners to experience sweet potatoes in an entirely new—and unforgettable—way.

Savory Sweet Potato Soufflé

Ingredients

• 2-3# Sweet potatoes (3 cups roasted potato)
• ½ cup Shredded gouda cheese
• 4 cup Grated parmesan cheese
• ½ cup Shredded cheddar cheese
• 4 each Whole eggs
• 1 ½ TB Baking powder
• 2 Tb salt
• ¼ cup thinly sliced chives
• ¼ cup Minced Sage
• 2 tb Maple syrup
• 1 tb melted Butter 

Instructions

• Preheat your oven to 375°F (190°C).
• Wrap the sweet potatoes in foil and roast for about 40 minutes. Poke with a thin knife to check if they’re cooked through.
• In a mixer with a paddle attachment, mash the sweet potatoes until smooth.
• Add the eggs to the potatoes. Once combined, add the remaining ingredients and mix for two more minutes.
• Heat a small casserole pan with a little olive oil in the bottom by placing it in the oven for five minutes.
• Carefully add the sweet potato mixture to the pan, spreading it evenly. Bake for 20 minutes.
• Brush the top with maple syrup and butter, then season lightly with salt. Bake for another five minutes to form a crust.
• Remove from the oven, place on a plate with a napkin, and garnish with thinly sliced chives.

The Fisherwoman Dish from Arabesque

Sharing food means sharing culture

Food is love; it’s tradition, memory, and the stories we pass from one generation to the next. Chef Manal Jarrar, the creative force behind Arabesque, shares one of her most cherished Middle Eastern classics: the Fisherwoman Dish. Inspired by her childhood in Palestine, Jarrar infuses each plate with the flavors and aromas that filled her family’s kitchen growing up.

Her cooking bridges cultures and generations, blending her rich heritage with the comforting tastes that bring people together around the table. The Fisherwoman Dish is more than a meal—it’s a celebration of home, history, and the love that simmers in every bite.

The Fisherwoman Dish

Ingredients

• 1 Cup Rice
• 1 Large Red Onion 
• 2 fresh Cut Wild Salmon 
• 1/2 Pound Shrimp 
• 1/2 Pound Scallops 
• 5 Garlic
• Spices: Turmeric, Salt & Pepper, Olive oil , Butter, Fish Sauce, Fresh Squeezed Lemon Juice, Hot Sauce and Parmesan Cheese.

Instructions

• The Wok: in a large pan add the rice with T soon of turmeric mixed put aside. 
• In a large frying pan with a medium heat add 1/4 cup olive oil 2 Tablespoons of butter, fry the scallops both sides lightly  add salt and pepper remove then fry the salmon lightly just to get some color.
• Arrange the salmon the scallops and the shrimp over the rice then add less than 2 cups of water or chicken broth . Let it boil than immediately simmer in a very low for 20 minutes or until rice is coming to top and fluffy. 
• Go back to the leftover frying pan add 2 tablespoon of butter some fish sauce 1/4 cup parmesan cheese, hot sauce, lemon juice and smashed garlic. Cook to a bit boiling then simmer.
• Cut the red onion as half circle and fry them well but not to burn dry it of oil and topping over the final dish then pour the sauce as well.

Heirloom Wheat Zucca with Roasted Butternut and Delicata Squashes From Pastifico

Co-founder of Pastificio Boulder and Chef Claudia Bouvier’s Fall pasta recipe is a love letter to her Italian and Brazilian heritage, infused with the vibrant flavors of Colorado’s harvest season. “Growing up in Brazil, the seasonal changes and available produce were quite different from what we experience here in Boulder,” she says. “After many years in America, I’ve grown to truly love Fall, appreciating the significance of the harvest’s end and the rich bounty of colors and flavors it brings.”

True to her Italian roots, Bouvier emphasizes simplicity and seasonality in her cooking. “Much like my grandparents, I prioritize fresh ingredients and straightforward techniques,” she explains. At the heart of her dish is heirloom wheat pasta, chosen for its rich flavor and its connection to farmers who protect biodiversity. The pasta is paired with colorful, seasonal squashes and prepared in a way that lets the ingredients shine.

Her favorite shape for this time of year is the “zucca,” a miniature pumpkin-shaped pasta that perfectly evokes the season. “This is the quintessential Fall pasta,” Bouvier says. “It’s a recipe I want to share with my daughters, so we can all celebrate the diverse aspects and flavors of our heritage together.”

Whether served on a casual weeknight or as a side on the Thanksgiving table, this dish embodies everything Bouvier has become: a blend of the land she loves (America), where she was born (Brazil), and the traditions she treasures (Italy). “Food tells our story,” she says, “and this pasta tells mine.”

Heirloom Wheat Zucca with Roasted Butternut and Delicata Squashes

Ingredients

• 16oz Pastificio Boulder Heirloom Wheat Zucca
• 1 ½ lbs of butternut squash, cut into ½” cubes
• 1 ½ lbs of delicata squash, cut into ½ inch rings
• ½ cup extra virgin olive oil
• ½ stick of unsalted butter
• Salt, black pepper
• Fresh sage leaves, finely chopped
• Parmigiano Reggiano (freshly grated)

Directions:

• Turn the oven on to 350°F. In separate bowls, toss the butternut squash and delicata squash with olive oil, sprinkle with salt and pepper, and place on two separate parchment paper-lined baking sheets. They will roast at different times—Roast for about 30’-45’ or till golden brown. Set aside.
• In a sauté pan, and on low heat, cook butter till solids start to look golden brown.
• Cook pasta as per instructions to al dente, add to melted brown butter plus ¼ cup of pasta water. Moving the pan back and forth, and at medium heat, toss till butter and water emulsify (it will become a creamy butter sauce). Add roasted squashes, and gently combine. Plate in pre-warmed dishes.
• Sprinkle fresh sage and Parmigiano Reggiano. Serve immediately.

Molé Sauce from Summit Tacos

If you’re looking to add a little flair to your Thanksgiving turkey or any holiday poultry, mole sauce is the perfect balance of spicy and sweet to make your dinner bird truly sing. Chef Edwardo Perea, owner and culinary mastermind behind Summit Tacos in Longmont, shares a recipe that is deeply personal to him. “I created this molé from a family member who has since passed away in Mexico,” Perea says, honoring both tradition and memory with every batch.

Rich, layered, and full of complex flavors, Perea’s molé brings a taste of Mexico to the holiday table. It’s the kind of sauce that sparks conversation, warms the heart, and transforms a simple poultry dish into something unforgettable—a true celebration of heritage and family.

Molé

• Mole paste  – 2 ea
• Veggie stock  – 8 cup
• Tomato  –  4 ea
• Onion – 2 ea
• Garlic  – 2 T
• Apple peeled  – 3 ea
• Chocolate – 3 cup
• Cinnamon – 4 T
• Cumin – 2 T
• Clove – 1 t
• New Mexico chili –  4 ea
• Guajillo – 4 ea
• Piloncillo – 1 ea
• Salt to taste

Bring all to a boil, transfer to a blender, and blend thoroughly.

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