By Barbara Beltrami
In case you haven’t noticed, the ongoing theme of my recent columns has been coping with and compensating for COVID restrictions while celebrating the holidays. So here I go again. I believe that whether you’re alone or with just your immediate family (and I do hope for your sake and everyone else’s that it won’t be more than that), you should make the holiday as merry as you can.
A great way to do that for Christmas Eve or Christmas dinner is to carry out the red and green theme in as many dishes as possible. It doesn’t have to be fancy, but it does have to be festive. I’m thinking that spinach lasagna rollups might do the trick paired with a butter lettuce and arugula salad with bell pepper confetti and a pomegranate vinaigrette. Then for dessert, how about a parfait of pistachio or mint chocolate chip ice cream with fresh raspberry sauce? These are just a few ideas. Raid your refrigerator, shop early and come up with your own red and green Christmas dishes.
Spinach Lasagna Rollups
YIELD: Makes 6 servings
INGREDIENTS:
For the sauce:
2 tablespoons extra virgin olive oil
1 cup finely chopped onion
Salt and freshly ground pepper to taste
2 garlic cloves, minced
One 28-ounce can crushed tomatoes
1/4 cup chopped basil
Salt and pepper to taste
For the rollups:
Nonstick cooking spray
12 lasagna noodles (not no-boil)
One 16-ounce container ricotta cheese
Half a 10-ounce box frozen chopped spinach, thawed and all liquid squeezed out
3/4 cup freshly grated Parmesan cheese
1 large egg
1 handful fresh Italian flat-leaf parsley leaves, chopped
Salt and freshly ground pepper to taste
3 cups(or more) tomato sauce to taste
1 cup shredded mozzarella
DIRECTIONS:
In a medium saucepan warm oil over medium heat; add onions, salt and pepper and cook, stirring frequently, until they become transparent, about 5 minutes. Add garlic and cook, stirring frequently, until it releases its aroma, about 30 seconds. Add tomatoes, basil, salt and pepper and a few tablespoons water and cook over medium heat, stirring frequently, until sauce is thickened and liquid is evaporated, about 15 minutes.
Preheat oven to 350 F; coat a shallow baking pan with nonstick cooking spray. Cook lasagna noodles according to package directions and drain, then lay out in baking pan.
In a medium bowl thoroughly combine the ricotta, spinach, Parmesan cheese, egg, parsley, salt and pepper. Spread a thin layer of tomato sauce on bottom of baking pan spread ricotta mixture evenly along each noodle, then top with a thin layer of tomato sauce and carefully roll up; place seam side down evenly in baking dish and spoon remaining sauce over them. Sprinkle mozzarella on top. Bake until they are heated through, sauce is bubbly and mozzarella has melted, about 20 minutes. Serve hot with arugula and butter lettuce salad.
Arugula and Butter Lettuce Salad with Pomegranate Vinaigrette
YIELD: Makes 6 servings
INGREDIENTS:
1 large bunch arugula, washed and stems removed
1head butter lettuce or Boston lettuce
6 radishes, cleaned and cut into matchstick-size strips
1/2 cup fresh or bottled pomegranate juice
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
2 to 3 tablespoons honey
1 teaspoon prepared mustard
Salt and freshly ground black pepper to taste
Seeds from half a pomegranate
1/2 green bell pepper, seeded and finely diced
1/2 red bell pepper, seeded and finely diced
DIRECTIONS:
In a large salad bowl, toss together the arugula, lettuce and radishes. In a small mixing bowl, whisk together the pomegranate juice, vinegars, honey, mustard, and salt and pepper. Just before serving, toss the salad with the dressing, then sprinkle with pomegranate seeds and diced peppers. Serve immediately at room temperature with lasagna rollups.
Fresh Raspberry Sauce
YIELD: Makes 1 1/2 cups
INGREDIENTS:
3/4 pound fresh raspberries, picked over
2 tablespoons sugar or to taste
1/2 tablespoon water
1 tablespoon freshly squeezed lemon juice
DIRECTIONS:
In a medium saucepan over medium heat, combine the berries, sugar, water and lemon juice. Stirring frequently, cook until sugar dissolves, raspberries fall apart and sauce bubbles, about 5 minutes. Remove from heat and press through a fine mesh strainer to remove seeds. Cool to room temperature, cover and refrigerate or serve warm over pistachio or mint chocolate chip ice cream accompanied by Christmas cookies.
Angela Palumbo is a Long Island native and recent college graduate from SUNY Cortland with a degree in communications and journalism with a minor in professional writing. Angela is currently studying remotely at the Craig Newmark Graduate School of Journalism for her masters in journalism with a concentration in business and economic reporting. 
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