Totally Boise Holiday Recipe Guide

Local flavors. Festive twists. Idaho-grown goodness.

From crispy potato creations to cozy cocktails, here are six Boise-inspired holiday dishes and drinks to brighten your table this season.

Brussel Sprout Salad with Parmesan “Snow”

A Totally Boise favorite, this dish is a lighter, crunchy side with a luxe, snow-like Parmesan finish.

Ingredients

For the Salad

• 1 ½ lbs Brussels sprouts, trimmed
   
• Chickpeas
   
• 2 shallots
   
• Bacon
   
• Walnuts
   
• Freshly cracked black pepper
   

For the Avocado Dressing

• 1/2 avocado
   
• 1/3 cup unsweetened plain plant-based yogurt
   
• 1 garlic clove, grated
   
• Zest of 1 lemon
   
• Juice of 1/2 lemon
   
• 1 tsp capers
   
• 1 tsp Dijon mustard
   
• 1 tsp agave or maple syrup
   
• 1/4 cup water
   
• 1 tsp dry dill
   

For the Parmesan “Snow”

• A block of very cold Parmesan cheese (freeze for 10 minutes before grating)
   

Instructions

1. Prep the oven: Preheat to 425°F and line two small baking trays with parchment paper.
    
2. Roast the chickpeas: Pat chickpeas dry, place on a tray, and toss with 1/2 tablespoon oil and a pinch of salt. Spread in a single layer and roast on the bottom rack for 20 minutes. Remove, sprinkle with 1/2 teaspoon garlic powder and 1/2 teaspoon oregano, toss, and roast for 10 more minutes.
    
3. Roast the Brussels sprouts & shallots: Add shredded Brussels sprouts and sliced shallots to the second tray. Toss with 1 tablespoon oil, 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon coriander, and a generous pinch of salt and pepper. Spread evenly and roast for 15 minutes, or until the edges begin to crisp.
    
4. Cook the bacon: Cut bacon into ¼-inch pieces and cook in a pan until crispy. Set aside.
    
5. Make the avocado dressing: In a blender, combine avocado, yogurt, garlic, lemon zest, lemon juice, mustard, capers, sweetener, water, and a pinch of salt and pepper. Blend until smooth. Stir in the dry dill. Add water as needed, 1 tablespoon at a time, to reach your preferred consistency.
    
6. Assemble the salad: Add the remaining raw shredded Brussels sprouts and parsley to the tray of roasted Brussels sprouts. Drizzle with half of the avocado dressing and toss to coat. Top with crispy chickpeas, walnuts, bacon, and extra dressing as desired.
    
7. Finish with Parmesan “snow”: Grate the super-cold (briefly frozen) Parmesan over the top for a fluffy, snow-like finish.
    
8. Serve: Enjoy chilled or at room temperature. This salad holds up beautifully, making it an ideal holiday make-ahead side.

Roasted Carrots with Cranberry–Ginger Glaze with Whipped Honey Ricotta Dip (Holiday-Ready!)

Ingredients

For the Carrots

• 1–2 lbs rainbow carrots, trimmed + peeled
   
• 2 tbsp olive oil
   
• Salt + cracked black pepper, to taste
   
• 1 cup cranberry sauce (whole-berry preferred)
   
• 1–2 tsp fresh ginger, finely grated
   
• Zest of 1 orange
   
• 1–2 tbsp honey (to round out the glaze)
   
• 1–2 tsp fresh thyme leaves, plus extra for garnish
   

For the Honey Whipped Ricotta

• 1 cup whole-milk ricotta
   
• 1–2 tbsp olive oil
   
• 1–2 tbsp honey
   
• Zest of ½ lemon
   
• Salt + pepper, to taste

Instructions

1. Roast the Carrots

1. Preheat oven to 425°F.
    
2. Toss carrots with olive oil, salt, and pepper.
    
3. Roast 25–35 minutes, flipping halfway, until caramelized with golden edges.

2. Make the Cranberry–Ginger–Honey Glaze

1. In a small saucepan, combine:
    
   • cranberry sauce
      
   • fresh ginger
      
   • orange zest
      
   • 1–2 tbsp honey
      
2. Simmer on low for 5–7 minutes, stirring until glossy and slightly thickened.
    
3. Adjust sweetness/spice as needed.

3. Make the Honey Whipped Ricotta

1. In a food processor or bowl, combine ricotta, olive oil, honey, lemon zest, salt, and pepper.
    
2. Whip until smooth, creamy, and spreadable.

4. Glaze + Assemble

1. Toss roasted carrots in the cranberry–ginger–honey glaze until coated.
    
2. Spread the whipped ricotta onto a serving platter.
    
3. Arrange glazed carrots over top.
    
4. Finish with fresh thyme, a drizzle of warm honey, and extra orange zest if you want more brightness.
    

Boise Apple + Cheddar Galette (Savory!)

A rustic, flaky side dish that tastes like fall in the Treasure Valley.

This galette hits that perfect sweet–savory Idaho balance: local apples from Emmett, Caldwell, or Fruitland layered with sharp Idaho cheddar, Dijon, and thyme—all wrapped in a golden, buttery crust.

Ingredients

• 1 round pie crust (store-bought or homemade)
   
• 2–3 local apples, thinly sliced (Honeycrisp, Gala, or Idaho-grown varieties)
   
• 1–1½ cups sharp Idaho cheddar, shredded
   
• 1–2 tsp Dijon mustard
   
• 1–2 tsp fresh thyme leaves (or ½ tsp dried)
   
• Honey, for drizzling
   
• Salt + cracked black pepper, to taste
   
• 1 egg, beaten (optional, for egg wash)

Instructions

1. Prep the base

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

Roll out the pie crust (if needed) and place it on the sheet. Spread a thin layer of Dijon mustard across the center, leaving a 1–2 inch border untouched.

2. Layer the fillings

Sprinkle a generous layer of sharp cheddar over the Dijon.
Arrange the thin-sliced apples in a circular pattern or natural rustic layer on top.
Finish with a pinch of salt, plenty of cracked pepper, and fresh thyme.

3. Fold + finish

Gently fold the crust edges over the filling, pleating as you go.
TIP: Brush crust with the optional egg wash for extra shine.

4. Bake

Bake for 30–35 minutes, or until the crust is golden brown and the apples are tender.

5. Sweet–Savory Moment

Right out of the oven, drizzle lightly with honey. Let cool 5–10 minutes before slicing.

Serving Notes

• Perfect alongside turkey, pork, or roasted fall veggies.
   
• Think: warm cheddar, tart apples, flaky crust—very Idaho, very cozy.

Bacon-Wrapped Brussels with Huckleberry Balsamic

A sweet-smoky, savory, huckleberry-glazed flavor bomb — and a true Boise crowd-pleaser.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (or left whole if small)
   
• 8–10 slices bacon, cut in half lengthwise
   
• Toothpicks (optional but helpful)
   

For the Huckleberry Balsamic Glaze

• ¼ cup balsamic vinegar
   
• 2 tbsp huckleberry jam or huckleberry syrup
   
• 1 tbsp maple syrup or honey (optional for extra gloss)
   
• Pinch of salt
   
• Pinch of black pepper

Instructions

1. Prep the Brussels and bacon

Preheat oven to 400°F.
Line a baking sheet with parchment for easy cleanup.

Wrap each Brussels sprout (or sprout half) with a strip of bacon.
Secure with a toothpick if needed.

Arrange seam-side-down on the baking sheet.

2. Roast until crisp

Bake for 25–30 minutes, flipping halfway through, until the bacon is crisp and the Brussels are tender.

3. Make the huckleberry balsamic glaze

While they roast, combine in a small saucepan:

• Balsamic vinegar
   
• Huckleberry jam/syrup
   
• Optional maple/honey
   
• Salt + pepper
   

Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until slightly thickened and glossy.

4. Glaze + broil

Remove the Brussels from the oven and brush generously with the huckleberry balsamic glaze.

Turn oven to broil and broil for 1–2 minutes, just until sticky and caramelized — watch carefully so it doesn’t burn.

5. Serve

Transfer to a platter and drizzle with any remaining glaze.
Serve hot, warm, or room temp — always delicious.

Optional Twists

• Sprinkle with toasted hazelnuts or pecans for crunch
   
• Add a tiny pinch of cayenne for sweet heat
   
• Top with crumbled goat cheese for extra tang
   
• Use thick-cut or peppered bacon for more texture

Crispy Idaho Potato “Croquette Pie” with Herbed Honey Drizzle

A mash-up between croquettes and a pull-apart bread — but made entirely of potatoes.

Why It’s Unique

Instead of traditional mashed potatoes or scalloped potatoes, this dish turns Idaho potatoes into mini crispy balls that bake together into a stunning, golden, shareable “pie.” When you pull it apart, each piece is crunchy on the outside, fluffy inside, and lightly sweet from the herbed honey.

Perfect for Boise-inspired holiday table.

Ingredients

• 4–5 large Idaho russets
   
• 1 cup shredded white cheddar or gruyére
   
• 2 eggs
   
• ½ cup panko
   
• 2 tbsp butter
   
• Salt + pepper
   
• Garlic powder
   
• Chives
   
• For the drizzle:
   
  • 3 tbsp Idaho honey
     
  • 1 tbsp melted butter
     
  • Fresh thyme
     
  • Pinch of smoked salt
     

Directions

1. Make the potato base

• Peel + boil potatoes until tender.
   
• Mash with butter, salt, pepper, garlic powder.
   
• Stir in cheese, eggs, panko, and chives.
   
• Chill 30 minutes for easier shaping.
   

2. Form your croquettes

• Roll mixture into small balls (about 1.5 inches each).
   
• Arrange tightly in a greased cast-iron skillet or round baking dish so they form a “pie” shape.
   

3. Bake until crispy

• Brush lightly with oil or butter.
   
• Bake at 425°F for 25–30 minutes until deeply golden and crisp.
   

4. Make the herbed honey

• Warm honey, melted butter, thyme, and smoked salt.
   
• Drizzle over the hot potato croquette pie.
   

5. Serve pull-apart style

It comes apart in little crispy bites — perfect for dipping, grazing, and passing around the table.

✨ Optional Add-Ons

• Serve with a small dish of jalapeño ranch or chipotle aioli
   
• Swap cheddar for smoked gouda
   
• Add bits of crisp bacon inside the potato mix
   
• Top with more chives or parmesan snow
  
   

Maple-Miso Green Beans

A glossy, savory-sweet side that brings brightness and depth to the holiday table.

Ingredients

• 1 lb fresh green beans, trimmed
   
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
   
• 2 cloves garlic, minced
   
• 1 ½ tbsp white miso paste
   
• 1 ½ tbsp pure maple syrup
   
• 1 tbsp soy sauce
   
• 1 tsp rice vinegar or lemon juice
   
• 1 tsp sesame oil
   
• 1 tbsp toasted sesame seeds
   
• ¼ cup sliced almonds, toasted
   
• Salt + pepper to taste

Instructions

1. Blister the green beans

Heat a large skillet over medium-high until very hot.
Add oil, then immediately add the green beans.
Let them sit undisturbed for 2–3 minutes so they blister and char slightly.
Toss and cook for another 3–4 minutes until bright green and crisp-tender.

Season lightly with salt + pepper.

2. Make the maple-miso glaze

In a small bowl, whisk together:

• White miso
   
• Maple syrup
   
• Soy sauce
   
• Rice vinegar (or lemon)
   
• Sesame oil
   

The mixture should be glossy and smooth.

3. Combine + toss

Reduce heat to medium-low.
Add garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the maple-miso glaze and toss to coat the green beans thoroughly.
Cook for 1–2 minutes until everything is glossy and slightly thickened.

4. Finish strong

Remove from heat. Top with:

• Toasted almonds
   
• Toasted sesame seeds
   

Add an extra drizzle of maple syrup if you want more sweetness or a squeeze of lemon for brightness.

✨ Optional Boise Twists

• Add roasted carrots for color + sweetness
   
• Toss in a spoonful of chili crisp for heat
   
• Use local Idaho honey instead of maple syrup for a regional touch

Serve

Serve warm. These reheat beautifully in a skillet, making them great for Thanksgiving prep.

Sweet Potato Gnocchi with Brown Butter Sage Sauce

A cozy pasta moment for the holiday table.

Ingredients

For the Gnocchi

• 2 medium sweet potatoes (about 1 ½ lbs)
   
• 1 egg, lightly beaten
   
• 1 ½–2 cups all-purpose flour (as needed)
   
• 1 tsp salt
   
• ½ tsp black pepper
   
• ½ tsp nutmeg (optional but delicious)
   

For the Brown Butter Sage Sauce

• 6 tbsp unsalted butter
   
• 8–10 fresh sage leaves
   
• 2 cloves garlic, finely minced
   
• ¼ cup grated parmesan (plus more for topping)
   
• Salt + pepper to taste
   
• Optional: a squeeze of lemon for brightness

Instructions

1. Roast the sweet potatoes

Preheat oven to 400°F.
Pierce each sweet potato with a fork and place on a baking sheet.
Roast for 45–55 minutes, or until completely tender.
Let cool slightly, then scoop out the flesh and mash until smooth.

Tip: The drier the sweet potato, the lighter your gnocchi will be — avoid boiling them.

2. Make the dough

In a large bowl, combine:

• 2 cups mashed sweet potato
   
• The beaten egg
   
• Salt, pepper, and nutmeg
   

Add 1 ½ cups flour and gently work into the dough.

TIP: If it’s still sticky, add a little more flour at a time until it’s soft and workable — but try not to over-flour or over-knead.

3. Shape the gnocchi

Lightly flour your countertop.
Divide the dough into 4 chunks.
Roll each into a long rope, about ¾ inch thick.
Cut into 1-inch pieces.

Optional: Press each piece lightly with the back of a fork or gnocchi board to create ridges.

4. Cook the gnocchi

Bring a large pot of salted water to a boil.
Add gnocchi in batches.
Cook until they float to the top — about 2–3 minutes.
Transfer to a plate or directly into the sauce pan.

5. Make the brown butter sage sauce

Heat a large skillet over medium-low heat.
Add butter and let it melt slowly.
Once it begins to foam, add sage leaves and garlic.
Stir until the butter turns golden brown and smells nutty — about 3–4 minutes.

Remove sage leaves if you prefer them crisp, or leave them in for extra flavor.

Add cooked gnocchi into the skillet and toss gently to coat.
Sprinkle in parmesan and season with salt + pepper.
Finish with a squeeze of lemon if you want brightness.

6. Serve

Top with:

• Extra parmesan
   
• Fried sage leaves
   
• Black pepper
   

Serve warm and watch these vanish from the table.

 

As you head into the heart of the holiday season, we hope these Boise-inspired dishes bring a little extra comfort, creativity, and local flavor to your table. Whether you’re roasting, glazing, grating “Parmesan snow,” or stirring up something cozy on the stove, each recipe is a celebration of Idaho ingredients and the community that makes this season so special. From our Totally Boise kitchen to yours — happy cooking, happy gathering, and happiest holidays.