Bring Flavor to Your Holiday Table with Sweet and Savory Recipes

Bring Flavor to Your Holiday Table with Sweet and Savory Recipes

Fall is the season when different colors and flavors shine together, making the taste of autumn both sweet and savory. By combining these two flavor sensations, the recipes below offer creative ways to bring autumn’s colorful flavors to the table this Thanksgiving and throughout the holiday season.

Salmon with Vanilla–Black Pepper Vinaigrette

With its graceful mix of subtle flavors, this meal will delight and intrigue. No one will be able to deny feeling a bit more sophisticated after devouring this dish.


2 tbs. DaVinci Gourmet Vanilla Sugar Free Syrup

  • 2 tbs. champagne vinegar
  • 3 tbs. canola oil
  • 1/4 tsp. black pepper
  • salt to taste
  • 6 six-ounce portions of salmon (fillets or steaks)
  • 2 bunches of arugula, washed and dried
  • 2 ripe nectarines, pitted and cut into wedges
  • 4 medium beets

Preheat the oven to 400 degrees. Toss the beets in a little oil, salt and pepper and wrap in foil. Roast until soft in the center when pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel and cut into wedges. In a small bowl, combine the DaVinci Gourmet Sugar Free Vanilla Syrup with the champagne vinegar. Slowly whisk in the oil. Season with the salt and pepper. Cook the salmon to your preference (grill, broil or sauté). In a bowl, combine the beet wedges, arugula and nectarines and toss with the vanillablack pepper vinaigrette. Top the fish with the salad.

6 servings

Broccoli with Almond Butter

The simple ingredients in this reliable yet compelling side seem familiar enough on their own, but together reimagine the idea of a complementary dish.


Melt butter, syrup and lemon juice together. Steam broccoli stems in large pot set over medium heat for 3 minutes. Add florets and steam until stems and florets are crisp-tender (about 5 minutes longer). Drain broccoli and pour melted butter mixture over them. Top with toasted almonds.

Serves 6

Apple Sausage Stuffing

Stuff your turkey with a little bit of everything good, from savory sausage to sweet granny smith apples. This flavor-packed stuffing recipe delivers the best of both flavor worlds with every bite.


  • 1/2 cup DaVinci Gourmet Apple Classic Syrup
  • 1/2 cup Italian parsley, chopped
  • 6 stalks celery, diced
  • 2 pounds turkey sausage
  • 2 large bags cubed, herbed stuffing
  • 2 large onions, chopped
  • 4 granny smith apples, peeled and diced
  • 1 small can undiluted frozen apple juice

Sauté sausage until pink color is gone. Remove sausage from the frying pan. Add onions, parsley, celery and apples and cook about 30 minutes, but don’t brown. Mix all ingredients in a large bowl until well blended. Add enough warm water so a handful of stuffing can be formed into a ball. Stuff turkey just before roasting. Stuffing can be made the night before and refrigerated until needed. Bake extra stuffing, covered with foil, after the turkey comes out of the oven for 1 hour at 350 degrees F.

Stuffing for an 18- to 20-pound turkey


Check out DaVinci Gourmet’s Low Sugar Desserts to complete your fall meals.



  • Tim Rock

    Wow! These sound like delicious recipes. The Salmon with Vanilla Black Pepper Vinaigrette sounds particularly enjoyable, because that is a combination of very complex flavors you're using to bring the true essence of the salmon out. Not to mention, the other recipes would make quite an interesting pairing for a Thanksgiving feast. Now, i would just have to ask what kind of dessert would work best with these recipes? Because, pairing a gourmet coffee with said recipes would be of value to my customers.