Hi friends,
We are writing this from our family country house in the Stockholm archipelago. There is a thin layer of snow outside and freezing cold air is sipping in from every little window sill and cranny, and therefore I am manically keeping the fire burning in our fireplace. The kids are waiting for me to finish this so we can continue building this year's gingerbread house (which is a way too ambitious project for a gingerbread house amateur and three kids), so I have promised to keep things short … 
We wanted to share some last minute recipe inspiration in case you still haven't decided what to cook over the holidays. Below you will find a roundup of some of our most beloved GKS Christmas recipes – mains, sides, salads and treats. And if you keep scrolling there is also the recipe for a Saffron & Millet Salad which we think is the perfect crossover between a main, side and salad. While we were cooking this, the snow started falling so when the salad was ready we took it outside and I love how magical the photos came out with the trees and the snow.

Holiday Recipe Roundup

– MAINS –
• If you are looking for a delicious main this Mushroom, Rice & Hazelnut Loaf is a classic. Rich, crunchy and flavorful!
• Another fun and slightly unusual dish for the Christmas table are these Stuffed Cabbage Parcels filled with lentils, walnuts, raisins, garlic and herbs.
• It's a 10 year anniversary for these Baked Saffron Falafels – we made this recipe for a vegan Christmas feature for Bon Appétit back in 2011.
• We made these Vegetarian Swedish Meatballs using an oat based tofu, but you can use a regular firm tofu instead.

– SIDES –
• These Smashed Balsamic Potatoes combine crispy and crunchy.
• So does these Hasselback potatoes with Pesto & Kale – they look so pretty but demand some knife skills.
• A fun and slightly unusal take on ribs: Saffron & Ginger Ribs with firm tofu. 
• Mustard Roasted Roots with a Saffron dressing (can you tell we love saffron!)

– SALADS –
• This Crispy Red Cabbage & Grape Salad is Luise's take on a traditional Danish salad. 
• Don't be deceived by the mundane look of this Black Quinoa, Apple & Kale Salad, it is still one of our favorites for an easy kale salad. All thanks to the mustard vinaigrette which works so well with kale. Look for a grainy mustard.
• Brussels Sprouts are not only good roasted, in this Shaved Brussels Sprout Salad we serve them thinly sliced with hazelnuts and orange slices.
• Not a conventional Christmas Salad but Roasted Pumpkin Salad is always a hit.

– TREATS – 
• This DELICIOUS Spiced Parsnip Cake is a sibling to a carrot cake with a rooty twist.
• If you need a break from baking, this Spiced Mocha Shake is your go-to hot drink. And this 3-minute Ginger Bread Shake is a delicious cold version.
• We made Saffron Buns, Xmas Tree Smoothies and Gingerbread Truffles together with our friends from Pom & Flora. Find all the recipes here.
• This Gingerbread and Lingonberry Bundt Cake is a stunner.
• Super simple Dark Chocolate Christmas Mousse (scroll down for the recipe)

Roasted Roots
2 pounds / 1 kg mixed roots (parsnip, sweet potato, celeriac root, carrots)
1 tsp ground cinnamon
1 tsp sea salt
2 cinnamon sticks
2 tbsp olive oil
1 handful of pecan nuts

Saffron Millet
1 cup / 250 ml millet or white quinoa
2 cups / 500 ml water
1/2 tsp sea salt
1 tsp vegetable stock / boullion
1/2 g ground saffron (or 1 tsp saffron threads)

Dressing
1/2 dl olive oil
2 tsp dijon mustard  
1 tsp maple sirup
1 pinch sea salt

Salad Ingredients
1 head of pink Castelfranco radicchio, rinsed and leaves picked

1 handful pomegranate seeds
1 handful fresh dill
1 handful fresh mint

Note: This is a vegan dish but feel free to crumble feta cheese on top.1. Preheat the oven to 400°F / 200°C. 
2. Peel the roots and cut into chunks.
3. Place on a baking tray, covered with baking paper. Drizzle with olive oil, cinnamon and salt and toss to mix.
4. Bake in the oven for 15 to 20 minutes until soft, golden and the edges are slightly crispy.
5. During the last couple of minutes add the pecan nuts to roast along the roots. 
6. Meanwhile, place millet, water, stock and saffron in a pot and bring to a boil, then lower the heat and let simmer for 8 minutes. Turn it off, place a lid on and let sit for about 10 minutes. Place the cooked millet on a serving platter and let cool slightly.
7. Remove the tray from the oven and let cool slightly.
8. Stir together the dressing ingredients and pour over the roasted roots.
9. Cut the pink Castel Franco lettuce in half and gently fold into the millet.
8. Add the roasted roots and nuts.
9. Scatter with the chopped dill and mint and finally the pomegranate seeds. Serve!