Bright bites for the holiday season bring festive flavor without the fuss

The holidays have a way of pulling us back into the kitchen — not out of obligation, but because food is one of the easiest, most joyful ways to slow down and connect.

Whether you’re hosting a crowd, attending a potluck or simply looking for fresh ideas to brighten up your weeknight meals, this trio of recipes brings festive flavor without the fuss. They are approachable, quick and designed to fit right into the rhythm of the season.

We start with a playful Cheesy Christmas Tree, made from my beloved Skinny Pizza Dough and stuffed with melty cheese. It’s the kind of appetizer that feels whimsical and celebratory, perfect for gathering around with a warm dish of marinara.

To balance all that cozy richness, a Carrot Top and Cilantro Pesto offers a burst of unexpected brightness — herby, citrusy and vibrant, it’s a delicious way to dress up everything from roasted meats and veggies to leftover turkey sandwiches.

And because every holiday spread needs something crisp and refreshing, the Winter Garden Salad delivers just that with apples, candied pecans, crispy chickpeas and a Dijon-honey dressing that ties it all together.

Together, these dishes capture what holiday cooking should be: delicious, seasonal and full of small delights that make this time of year feel special.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Cheesy Christmas Tree

20 ounces store-bought pizza dough (or my Skinny Pizza Dough)

20 teaspoons Alouette Garlic & Herb cheese spread

2 tablespoons butter, melted

1 teaspoon garlic powder

1 small jar of pasta sauce or marinara of choice, for dipping

Optional topping: chopped fresh parsley

Portion the dough into 1-ounce pieces and set aside.

Preheat the oven to 400°F.

Slightly flatten a piece of dough and add a teaspoon of Alouette spread to the middle. Close the dough around the spread, and roll it in your hands to form a small ball. Repeat for the rest of the dough until you make 20 pieces.

Starting with 2 pieces on top of each other (on a parchment-lined baking sheet), form the trunk of the tree. Place 5 pieces on top of the trunk horizontally, and then one piece less each layer until you reach the top. For the top, I split one piece into several to make a star shape.

Bake for 19 minutes, and then broil for the last minute so the dough turns a nice golden color.

Once removed from the oven, brush the tree with a mixture of the garlic powder and melted butter. Serve with a side of heated marinara or pasta sauce and sprinkle with optional chopped parsley.

Makes: 20 pieces

— Biz Velatini

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Carrot Top and Cilantro Pesto

1 cup carrot top greens, blanched

1 cup cilantro

3 tablespoons olive oil

1 tablespoon walnuts (any nut will work)

2 garlic cloves

Juice of ½ lemon (or to taste)

Zest of one lemon

Salt to taste

1 pinch crushed red pepper

Bring a pot of water to a boil and drop the carrot tops in and cook for 1 minute.

Drain and add all the ingredients to a food processor or high-speed blender, adding a tablespoon or two of water to get the consistency to your liking. Taste and adjust the lemon or salt if needed.

Serve over your meat of choice (I prefer beef!) or as a dressing on top of cooked carrots or green beans for a spruced-up side dish.

Makes: 8 servings

— Biz Velatini

• • •

Winter Garden Salad with Marinated Red Onions and Honey Citrus Dressing

For the marinated red onions:

1 small red onion, sliced thin

¾ cup extra virgin olive oil

1 tablespoon dried oregano

1 tablespoon red wine vinegar

1 to 2 teaspoons balsamic vinegar

For the salad:

2 cups artisan greens

1 red apple, sliced thin

¼ cup marinated red onions

3 tablespoons candied pecans

¼ cup crunchy chickpeas

2 tablespoons rosemary Marcona almonds*

4 tablespoons honey goat cheese

For the dressing:

⅛ cup olive oil

Juice of small mandarin orange (or Cutie), about 2 tablespoons

Zest of small mandarin orange (or Cutie), about 2 teaspoons

Juice of small lime, about 2 tablespoons

Zest of small lime, about 2 tablespoons

1 teaspoon salt

1 teaspoon pepper

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon honey

To make the marinated red onions: Combine the sliced red onion, extra virgin olive oil, oregano, red wine vinegar and balsamic vinegar in a jar or bowl. They will last for two weeks on the counter.

To make the salad:

Throw the greens into a large bowl.

Slice the apple into superthin pieces and toss onto the greens.

Sprinkle the marinated onions, candied pecans, crunchy chickpeas, almonds and goat cheese all over the bowl.

Shake or blend the dressing ingredients together. Drizzle the dressing on top and give everything a good toss to coat. Serve immediately and enjoy!

Makes: 2 servings

*Note: Rosemary Marcona almonds are available at grocery stores, often near the cheese or deli section. You can substitute regular Marcona almonds or cashews.

— Biz Velatini