During a time of year so filled with abundance — of nourishment, joy, and warmth — we must give our thanks. As our holiday calendars fill up with bonfires, parties, potlucks and celebrations, it’s important to remind ourselves to not take these things for granted. To show the ones around us how much we care and just how much love we hold in our hearts for them. A cynic might say “well, we have all year to do that, no?” and while, yes that’s true, I believe the holiday season acts as a reminder for us to slow down. To shift our attention away from ourselves and bring joy to others. To just calm down a minute and give something of ourselves, in every sense.
A gift made by hand, or chosen carefully with the individual in mind, is one filled with love. As you hop from party to potluck this holiday season, consider bringing along with you a token of your gratitude. Something sweet, spicy, or savory to be enjoyed right then and there, or later in the season as a reminder of your affection. Today I’m sharing a few incredibly easy edible gift ideas for the holiday host or hostess, they can all be whipped up in a few short minutes and are easily tote-able from place to place:
Savory Roasted Rosemary Almonds
2 cups raw almonds
4 large sprigs fresh rosemary, coarsely chopped
1/2 tsp sea salt
1/2 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
1 tbsp olive oil
Preheat oven to 350 degrees and cover the baking sheet with parchment paper. Combine all spices in a bowl and add the olive oil and almonds, tossing to coat the almonds completely. Spread the almonds on the parchment-lined baking sheet and bake for about 15 minutes, stirring occasionally. Be sure to watch the almonds closely as they can burn easily and quickly. Allow to cool before transferring to a glass jar.
Sage-Infused Sea Salt
Two sprigs fresh sage
1/2 cup coarse sea salt
Preheat oven to 350 degrees and cover the baking sheet with parchment paper. Roughly chop the sage and mix with the sea salt. Spread evenly on the parchment-lined baking sheet and bake for about ten minutes, stirring frequently, until the sage is completely dried. Allow to cool completely before transferring to a jar.
1/2 cup coarse sea salt
Clean & sterilized glass container
Scrub the lemons clean under running water. Trim off the ends and slice into quarters length-wise, and then halve each quarter. Pack the lemons into the container, adding salt intermittently until the jar is filled. Add water to cover the lemons and store in the refrigerator. These are best after a month, but can be gifted sooner and are the perfect addition to Mediterranean dishes.
Need more gift ideas? Check out our selection of perfect holiday presents!