For people with neurologic disorders, eating during the holidays can be challenging, especially if mealtimes are disrupted or rushed, or foods are hard to swallow or digest. These recipes from chef Linda Monastra can help make holiday eating easier, calmer, and tastier.

Mushroom and Leek Gallette

Serves 6-8

• 1 ¼ cups (150g) all-purpose flour
• ¼ cup (30g) whole wheat flour
• 1 tsp. fine sea salt, divided
• ¼ tsp. + 1/8 ground black pepper, divided
• 1 tsp. fresh thyme leaves, finely chopped
• ¼ cup + 3 tbsp. extra-virgin olive oil + 1 tbsp. for brushing
• ¼ cup ice water
• 16 oz. cremini mushrooms
• 4 oz. shiitake mushrooms, stems removed
• 6 oz leeks, white and light green parts only
• 1/3 cup low-sodium vegetable broth
• 1 tbsp. fresh parsley, finely chopped
• 1 tsp. fresh sage, finely chopped
• 2 tbsp. whole grain Dijon mustard

Preheat oven to 375° F.

In medium bowl, sift together all-purpose flour, whole wheat flour, ½ tsp. salt, and 1/8 tsp. black pepper.  Stir in thyme. Add ¼ cup olive oil, and stir with silicone spatula or your hands to make sure all flour is coated in oil. Add ice water and mix until all dough comes together. Be careful not to over-mix, which will create too much gluten and make dough tougher. Roll dough into an 11″ circle between two pieces of parchment. Slide parchment onto rimmed baking tray and refrigerate for 15 minutes.

Thinly slice leeks and rinse to remove any excess dirt. Thinly slice mushrooms. Warm three tbsp. olive oil in large skillet over medium heat. Add leeks, remaining ½ tsp. salt, and ¼ tsp. pepper. Cook for five minutes or until leeks begin to soften. stirring occasionally. Add Shiitake mushrooms and stir to combine with leeks. Cook for two to three minutes and add cremini mushrooms. Stir to combine all vegetables.  Add vegetable broth, parsley, and sage and stir to combine. Continue cooking until mushrooms have softened and broth has been absorbed, about five minutes.

Remove dough from refrigerator. Spread mustard evenly on dough. Using slotted spoon, scoop leek and mushroom mixture in the middle of dough circle, leaving two inches from edge of pastry. Try to leave any remaining liquid in skillet. Make a slight cut every 4 inches from edge of dough up to filling. Gently fold edges of dough, one piece at a time, over vegetable filling while leaving an area in center uncovered. Brush dough with remaining 1 tbsp. olive oil.

Bake for 35 to 40 minutes, rotating halfway through cooking time, until crust begins to turn golden.

Winter Squash and Greens Crumble

Serves 4-6

• 1 ¼ cup panko breadcrumbs
• 2 tsp. rosemary leaves, finely chopped
• 1/3 cup raw pecan pieces
• 1/3 cup grated Parmesan cheese
• ¼ cup extra virgin olive oil, divided
• 1/3 cup peeled and thinly sliced shallot
• ½ tsp. fine sea salt
• ¼ tsp. ground black pepper
• 2 garlic cloves, minced
• ¼ tsp. crushed red pepper flakes
• 5 cups mustard greens or kale, stems removed and roughly chopped
• ½ cup low-sodium vegetable broth
• 1 lb. butternut squash, peeled, seeds removed and diced
• 1 lb. acorn squash, seeds removed and diced

Preheat oven to 400º F.

In small bowl, combine breadcrumbs, rosemary, pecans, and Parmesan. Add two tbsp. olive oil and stir to coat breadcrumbs.

In medium cast-iron skillet or oven proof skillet, heat remaining two tbsp. olive oil over medium heat. Add shallots, salt, and black pepper and cook until shallots begin to soften and brown, about three minutes. Toss in garlic, red pepper flakes, mustard greens, and vegetable broth. Cook, stirring occasionally, until greens begin to wilt, about three minutes.  Add butternut squash and acorn squash and stir until mixture is combined. Remove from heat.  Spread breadcrumb mixture evenly over top of vegetables. Bake 30 minutes, or until crumb topping is golden and squash is tender when pierced with a fork.

Noodle Kugel

Serves 8-12

• 2 tbsp.  + 1 tsp. extra-virgin olive oil
• 12 oz. extra-wide egg noodles
• 1 cup whole milk Greek yogurt
• 1 cup whole milk ricotta cheese
• 1 tsp. fresh sage leaves, finely chopped
• 1 tsp. fresh thyme leaves
• ¾ tsp. fine sea salt
• ½ tsp. ground black pepper
• 3 large eggs, lightly beaten
• ¾ cup Gruyère cheese

Heat oven to 350°F.  Lightly grease 9” x 13” pan with 1 tsp. olive oil. 

Cook noodles according to package instructions. Drain and toss with remaining two tbsp. olive oil.

In large bowl, whisk yogurt, ricotta, sage, thyme, salt, and pepper. Add eggs and stir to combine. Add cooked noodles and Gruyère and stir until mixture is thoroughly combined. Transfer noodle mixture to prepared pan and spread evenly in pan with spatula.

Bake 30 minutes, or until mixture is heated through and top begins to turn golden. Allow to sit 15 to 20 minutes before serving. 

Rosemary and Walnut-Crusted Trout with Walnut Romesco Sauce

Serves 4

• 1 ½ cups walnuts, divided
• ¼ cup panko breadcrumbs
• 1 tbsp. fresh rosemary, finely chopped
• ½ tsp. fine sea salt
• ¼ tsp. ground black pepper
• 2 large eggs
• 1 cup whole wheat flour
• 4 6-ounce rainbow trout fillets
• 1 cup sliced jarred roasted red peppers, drained
• ¼ cup thinly sliced sun-dried tomatoes
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1 tsp. smoked paprika
• ¼ tsp. cayenne pepper
• 2 cloves garlic
• ¼ cup fresh parsley

Preheat oven to 400° F.  Line baking sheet with parchment paper.

Roughly chop one cup walnuts in food processor or by hand. If using food processor, be careful not to blend too long or it will become walnut butter. Transfer to medium bowl. Add breadcrumbs, rosemary, salt, and pepper.  In another medium bowl, beat eggs. In third medium bowl, put whole wheat flour.

Dip each piece of trout into flour so both sides are lightly coated then dip trout into egg and then 
into walnut mixture, turning to coat all sides. Place trout on baking sheet, skin side down. Bake for 10 to 12 minutes, until cooked through with a flaky texture and at least 145° F internally.

While fish is baking, make romesco sauce by adding remaining ½ cup walnuts, roasted red peppers, sun-dried tomatoes, olive oil, vinegar, smoked paprika, cayenne pepper, garlic, and parsley to food processor or blender.  Blend until smooth.

When fish is done, garnish with romesco sauce and serve immediately.

Apple and Cranberry Crisp

Serves 8-10

• ½ cup almond meal or finely ground raw almonds
• 1 cup rolled oats (not quick cooking)
• ½ cup cane sugar, divided
• ¼ cup light brown sugar
• ½ cup chopped raw walnuts
• 1 tsp. ground cinnamon, divided
• 1/8 tsp. ground cloves
• 5 tbsp. salted butter, melted
• 4 cups diced apples (1 Granny Smith and 2 to 3 Honeycrisps) – 1” pieces
• 2 cups fresh or frozen cranberries
• ½ tsp. freshly grated ginger root
• 1 tsp. orange zest
• 3 tbsp. fresh orange juice
• ¼ tsp. ground nutmeg
• ¼ tsp. ground black pepper
• 1 tsp. vanilla extract

Preheat oven to 350° F.

In medium bowl, combine almond meal, rolled oats, ¼ cup cane sugar, brown sugar, walnuts, ½ tsp. cinnamon, and cloves.  Stir to combine.  Add melted butter and stir until mixture is evenly coated in butter and no dry spots remain.  Place in refrigerator while preparing fruit mixture.

In large bowl, combine apples, cranberries, fresh ginger, orange zest and juice, nutmeg, black pepper, vanilla, remaining ½ tsp. cinnamon, and remaining ¼ cup cane sugar.  Stir to combine until fruit is evenly coated in sugar and spice mixture.

Transfer fruit mixture to a 9” deep pie plate. Spread almond-oat mixture evenly over top of fruit. Bake 50 minutes, or until topping is golden and apples are tender when pierced with a fork. Allow to cool about 10 minutes before serving.

Roasted Butternut Squash and Carrot Soup with Pumpkin Seed Dukkah

Serves 6-8

• 7 oz. carrots, cut in 1-inch chunks
• 6 oz. yellow onion, peeled and cut into 1” chunks
• 6 garlic cloves, peeled
• 4 oz. fennel bulb, tough outer leaves removed, cut in 1-inch chunks
• 1 tbsp + 1 tsp. extra virgin olive oil
• ¾ tsp. fine sea salt, divided
• ¼ ground black pepper
• 1 ¾ lb. butternut squash, sliced in half lengthwise, seeds removed
• 1 cup toasted unsalted pumpkin seeds
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tbsp. fennel seed, roughly chopped
• ¼ cup toasted sesame seeds
• ½ tsp. Aleppo chili flakes or other red pepper flakes
• 2 ½ cups low-sodium vegetable broth

Preheat oven to 400° F.

In large bowl, combine carrots, onion, garlic, and fennel. Add one tbsp. olive oil, salt, and pepper.  Stir to mix well and coat vegetables with olive oil.  Spread on sheet pan.  Place squash halves cut side up on tray next to vegetables.  Drizzle remaining 1 tsp. olive oil over squash. Bake vegetables for 40 to 45 minutes, or until squash is easily pierced with a fork. If other vegetables are getting too brown, remove them from tray and place in blender and continue roasting other vegetables.

While vegetables are roasting, make dukkah by combining pumpkin seeds, cumin, coriander, fennel seed, sesame seeds, and chili flakes in small bowl.  Stir until mixture is well blended.

About 10 minutes before vegetables are done, heat vegetable broth in small saucepan until heated through and just beginning to steam, about five minutes. Turn off heat and allow to sit for five minutes before adding to blender.

When vegetables are done, scoop flesh of butternut squash out of skin and put in blender.  Discard squash skin.  Add remaining vegetables and warm vegetable broth.  Securely fasten lid of blender. Carefully blend, starting on low and slowly increasing blender speed until mixture is smooth.  

Divide soup into bowls and garnish with pumpkin seed dukkah.