Christmas is coming! Between the eggnog and the gift wrapping, we hope you find time to eat. And we can help with that. We’re thrilled to announce our Christmas menu. Both the meat-fish and the vegetarian box can be made as full-on feasts for six people each, or as three separate meals for two, nourishing food to alleviate all the cookies and cake we eat this time of year.

We based our meat box on a Roast Beef Round, which we complemented with a first course of Chopped Chicken Salad and a pasta course inspired by Cioppino...

Our moist roast beef gets a pungent, creamy kick with horseradish-laced sour cream. The vegetable beside the beef is treviso, a longer, thinner version of round radicchio. To calm its slightly bitter flavor, we sear it a hot pan until it’s browned and caramelized, then dress it in an intense balsamic vinaigrette.

The sauce for this fresh pasta dish is inspired by Cioppino, a classic Italian-American seafood stew originally from San Francisco. It usually features fennel, so we used both the anise-flavored bulb and its delicate, green fronds. Though the tomatoey mixture may contain any combination of the day’s catch, ours features sweet bay scallops, shellfish shallower waters than the common sea scallop.

An upgraded wedge salad, this bowl full of goodness combines greens, nuts, chicken, and blue cheese–the perfect festive start to a meal.

And, for the vegetarians: a delicious Vegetable Pot Pie, wonderfully flavorful Stuffed Onions, and a magnificent Colorful Cauliflower Salad.

Our pot pie is as cozy as any traditional savory pastry, but it’s easy to make, healthful, and graced by a really delicious whole wheat and olive oil crust.

In this holiday recipe, we used a combination of barley and black rice to stuff four onions–two red, two white. The stuffing looks like beautiful confetti in the baking dish and on your plate.

Green cauliflower, sometimes referred to as broccoflower, has no more to do with broccoli than its color. The purple contains anthocyanins, the same antioxidants found in red wine and red cabbage. Orange cauliflower contains 25 percent more vitamin A than white. Wow! No matter the color, roasting it in a hot oven brings out its sweetness, perfect for balancing a salad of hearty, bitter lettuces like mustard and beet greens and frisée.