Meghan Markle-Approved Holiday Dishes to Make This Season
The Duchess of Sussex is a big foodie and home cook. So, it should come of no surprise that she is a great source for holiday recipe inspiration. While many of Meghan Markle’s holiday dishes used to live on her lifestyle site, The Tig (which is no longer up and running) some of the must-try recipes live on in the archives. On top of that, the duchess recently released a cookbook with the Hubb Community Kitchen and made a few of the wintery recipes on Thanksgiving eve.
Take a look at five dishes with Meghan Markle’s royal stamp of approval, ahead.
1. Roasted Rainbow Vegetables
Despite living in England, Meghan Markle still found a way to ring in her first Thanksgiving overseas (sort of). On the evening of Thanksgiving, she gathered with the women of the Hubb Community Kitchen, whom she shares a cookbook with. According to People, the gathering was to prep 100 community meals together using recipes from the kitchen’s cookbook, Together: Our Community Cookbook.
The first recipe Meghan helped cook up was the Roasted Rainbow Vegetables dish by Hubb Community Kitchen cook, Ahlam Saeid. Lucky for us veggie-lovers, People tapped a chef to recreate the dish — here’s how to make Meghan Markle-approved Roasted Rainbow Vegetables.
- 9 oz purple or waxy potatoes, scrubbed, cut into wedges
- 7 oz each beetroot and golden beetroot, peeled and cut into thin wedges
- 12 oz kabocha or butternut squash, de-seeded and cut into 3/4-inch wedges
- 4 1/4 oz baby carrots, scrubbed, or regular carrots, peeled and cut into chunky strips
- 6 oz baby parsnips, scrubbed and halved, or regular parsnips, peeled and cut into chunky strips
- 4 tbsp extra-virgin olive oil
- 1⁄2 tsp red pepper flakes
- 2 tsp dried oregano
- 2 small red and/or yellow peppers, de-seeded, cut into chunky strips or rings
- 1 zucchini, sliced
- 5 1/4 oz Brussels sprouts, halved
- 1 watermelon radish, halved and sliced, or 4 1/4 oz daikon radishes, cut into 1 1/4-inch slices
- 12 asparagus tips
- salt and pepper
1. Preheat the oven to 425°F. You will need two large baking tins: the vegetables need to be baked separately because of their different cooking times.
2. Arrange the potatoes, beetroot, squash, carrots and parsnips in one of the tins, in a single layer. Drizzle with 1 1⁄2 tablespoons of the olive oil, sprinkle with half the red pepper flakes and oregano and season with salt and pepper. Bake on the top shelf of the oven for 20 minutes.
3. Arrange the rest of the vegetables in the second baking tin in a single layer, drizzle with the remaining olive oil, sprinkle with the remaining red pepper flakes and oregano, and season with salt and pepper.
4. When the rest tin of vegetables has cooked for 20-25 minutes, move it to the middle shelf and place the second tin on the top shelf. Cook both tins for 20-25 minutes, or until all the vegetables are tender but not mushy.
2. Egyptian Lamb Fattah
In addition to vegetables, Meghan Markle also helped her fellow Hubb Community Kitchen members with an Egyptian Lamb Fattah recipe by community cook, Munira Mahmud. The dish includes mouth-watering flavors on a bed of Egyptian short grain rice and is sure to be a hit at family holiday gatherings. To make the recipe at home, People asked a chef for step-by-step details. Here’s how to make a recipe similar to the Egyptian Lamb Fattah shared in the cookbook.
- 7 tbsp melted ghee or vegetable oil
- 2 onions, roughly chopped
- 2 lb. lamb neck fillet or boneless lamb shoulder, cut into 1-inch pieces
- 1⁄2 tsp gum mastic (optional)
- 8 cardamom pods, crushed
- 2 bay leaves
- 1 quart chicken stock
- 1 1/2 cups Egyptian short grain rice or long grain rice
- 3 1/2 cups water
- 3 pita breads
- 1 tbsp crushed garlic
- 5 tbsp tomato purée
- 1⁄2 tsp ground cumin
- 1 tbsp white wine vinegar
- salt and pepper
1. Heat 3 tablespoons of the ghee/oil in a large sauté pan on a medium heat and fry the onions for 5 minutes, until soft but not golden. Add the lamb and fry for 10 minutes, until lightly browned. Add the gum mastic (if using), cardamom and bay leaves, followed by the stock. Season with salt and pepper, bring to the boil and skim o the foam on the surface. Lower the heat, cover and gently simmer for 1 hour (or 1 1⁄2 hours if using lamb shoulder), until tender.
2. Meanwhile, wash the rice until the water runs clear, then drain.
3. Heat 2 tablespoons of the ghee/oil in a heavy-based pan on a medium heat. Add the rice and stir until all the grains are coated. Add 2 cups of the water and bring to the boil. Stir in 1⁄2 teaspoon of salt. Turn the heat to the lowest setting, cover and cook for 25–30 minutes, until the water has been absorbed and the rice is tender.
4. Preheat the oven to 425°F. Line a large baking sheet with baking paper. Split the pita bread horizontally into two thin halves, then tear or cut them into bite-sized pieces. Spread on the baking sheet and bake for 10–12 minutes, turning them halfway through, until golden brown and crisp.
Heat the remaining ghee/oil in a pan on a medium heat. Fry the garlic until lightly golden. Add the tomato purée and fry for 2–3 minutes, stirring. Add the cumin and vinegar and stir for a few seconds. Add the remaining 1 1/2 cups of water, stir until well blended, season and simmer for 15 minutes until reduced and thickened.
To assemble: spread the baked pitta pieces on a serving platter, top with the rice, then add the lamb and some stock from the pan. Drizzle some tomato sauce over the top. Serve with extra stock and tomato sauce on the side.
3. Aegean-Inspired Kale Salad
Before she was royalty, Meghan Markle shared a lot of her home-cooked meals on her blog, The Tig. And, although the website has since been removed, it’s recipes still live on through some of Bustle’s investigative findings. The publication searched the archives for Meghan Markle’s Aegean-Inspired Kale Salad recipe and delivered. Here’s how to make one of Meghan Markle’s holiday dishes:
- 2 bunches of kale
- 2 tablespoons extra-virgin olive oil
- ½ lemon, juiced
- ½ shallots, chopped
- 1 teaspoon Greek thyme honey
- ½ teaspoon sea salt
- ½ teaspoon red pepper flakes
- ⅓ cup sliced almonds
- 8-10 dried Turkish dates, chopped
- 2 ½ oz. Kefalograviera or parmesan cheese, shaved or coarsely grated
1. Remove kale stems and cut the bunches into long, thin, ribbon-like strips.
2. In a big bowl, whisk extra virgin olive oil, lemon juice, chopped shallots, honey, salt and hot pepper flakes together to create an emulsified dressing.
3. Add your sliced kale and chopped dates to the dressing.
4. In a dry pan, toast almonds over medium heat until they turn a golden color.
5. Add toasted almonds and grated/shaved Kefalograviera or Parmesan cheese to salad and give it a good toss, mixing all the ingredients together.
4. Onion Pizette with Sage and Goat Cheese
Bustle uncovered another oldie but goodie recipe from Meghan Markle’s lifestyle blog, The Tig. And this one makes for a great holiday appetizer. Meghan Markle’s Onion Pizette with Sage and Goat Cheese comes from Chri Chri, a Copenhagen blog with delicious Scandinavian recipes. Here’s how to make it:
- ⅓ cup semolina flour
- 4 medium onions
- 2 cups wheat flour
- Bunch of fresh sage
- 7 oz. goat cheese
- 4 tsp yeast
- 2 cups lukewarm water
- 2 tsp sea salt
- 1 tsp sugar
1. Mix water, salt and yeast, and semolina flour and stir until the dough is soft.
2. Add wheat flour and stir the dough again for a couple of minutes. Add some more flour if the dough isn’t soft enough.
3. Knead the dough until it is smooth and let it rise to about double its size under a moist hand towel.
4. Prepare the onions while the dough is rising; cut them into thin slices and roast them in butter over medium heat.
5. Add 1 spoonful sugar and let the onion simmer until they are soft and golden (approx.10-15 minutes).
6. Divide the dough in 8 parts, and roll each part as thin as possible.
7. Divide the caramelized onions onto each dough part, and add slices of goat cheese and sage.
8. Bake them until crispy at 425 degrees.
5. Sweet Potato & White Bean Soup
Perfect for cold winter evenings — or as an appetizer when hosting friends and family for the holidays, the Sweet Potato & White Bean Soup that Bustle uncovered from Meghan Markle’s lifestyle blog is a must-try. Per the archives, here’s how to make the holiday recipe:
- 2 lbs sweet potatoes, peeled and cut in pieces
- 2 tbsp coconut oil
- 1 red onion, chopped
- 5 garlic cloves, chopped
- 1 can of white beans, rinsed and drained
- 1 cup coconut milk
- 2 cups low sodium vegetable stock
- ½ cup water
- 1 tbsp fresh sage
- ½ tsp turmeric
- Sea salt and pepper to taste
- Sliced green apple
- Greek yogurt
- Fresh sage
1. Wash the potatoes with water, peel and cut them in large pieces.
2. In a large pot, melt coconut oil over medium heat. Add the chopped onion, garlic, turmeric and sage. Sauté for 2 minutes, until translucent.
3. Add the potatoes, stock, coconut milk, water and season to taste with salt and pepper. Bring to a boil, and lower the heat to medium. Cook for 30 minutes, until the potatoes are soft. Add the canned beans and turn off heat.
4. In small batches, transfer the vegetables to a high-powered blender. Add broth as you go, depending on how thick or thin you want the soup to be. For thicker, add less broth, and for thinner add more broth. Blend until smooth.
5. Pour the soup back into the pot. Taste and adjust seasonings to your liking.
6. Ladle soup into bowls and enjoy with any of the suggested toppings!
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