Our Favorite Recipes to Share
As we step into this holiday season, we’re taking a moment to reflect on what traditions we truly want to embrace and which ones we might want to let go of. For many of us at CAP, food has always been at the heart of our personal rituals—whether that’s gathering around the table with friends, family, or simply enjoying a meal with on our own as a way to take care of ourselves.
This year, we’re focusing on how we can create new traditions that reflect who we are now, and how we want to celebrate. For us, food is more than just sustenance—it's a way to show love, share memories, and build community, even if that community looks a little different than it used to.
We thought it would be fun to share some of our favorite comforting recipes that we might make for you if you were to come over for dinner. Whether you’re cooking for a group or just for yourself, these dishes are simple, cozy, and make us go back for seconds. They remind us of the joy that comes from taking time to slow down, savor a meal, and share in the warmth of community, no matter how—or with whom—you’re celebrating.
Spinach Artichoke Dip
Ingredients:
1 ½ cups mayonnaise
2 cups Parmesan cheese (or Gruyère cheese), grated
2-3 cans (14 oz each) artichoke hearts, drained and roughly chopped
4 cups fresh spinach, chopped
Salt and pepper to taste
1 tsp red pepper flakes (adjust to taste)
Instructions:
Preheat the oven to 350°F (175°C).
Sauté the spinach: In a skillet, cook the fresh spinach over medium heat until wilted. Drain any excess moisture.
Mix the ingredients: In a large bowl, combine mayonnaise, grated Parmesan (or Gruyère), chopped artichokes, sautéed spinach, salt, pepper, and red pepper flakes. Stir until well mixed.
Transfer to baking dish: Spread the mixture evenly into a large oven-safe dish.
Sprinkle the remaining grated cheese on top.
Bake: Bake for 30–35 minutes, or until the dip is bubbly and golden brown on top.
Serve: Allow it to cool for a few minutes, then serve with chips, bread, crackers, or sliced veggies.
Olive Oil-Braised Chickpeas and Broccoli Rabe (Similar to NYT version):
Ingredients:
1 cup extra-virgin olive oil
6 garlic cloves, peeled and smashed
1 sprig rosemary
1 teaspoon fennel seeds
½ teaspoon red pepper flakes
2 bunches broccoli rabe (trim tough stems)
2 (15-ounce) cans chickpeas, drained and rinsed
Salt and black pepper to taste
Crusty bread or pasta (optional for serving)
Instructions:
Prep the Oil: Heat the olive oil in a large skillet over medium heat. Add the smashed garlic, rosemary, fennel seeds, and red pepper flakes. Cook until fragrant and the garlic turns golden, about 3-5 minutes.
Add Broccoli Rabe: Toss in the trimmed broccoli rabe and coat it in the seasoned oil. Stir to combine, then cover and let the rabe braise until tender, about 10-12 minutes.
Cook the Chickpeas: Add the drained chickpeas, seasoning with salt and pepper. Stir and cook until the chickpeas are soft and have absorbed some of the oil, about 5 minutes.
Serve: Remove the rosemary sprig and serve hot with crusty bread or over pasta, ladling some of the oil over for extra flavor.
Orange Olive Oil Cake
Serves 10, Prep 10 mins, Cook time 70 mins, 80 mins total
1 ⅓ cups extra-virgin olive oil
3 large eggs
1 ¼ cups whole milk
1 ½ tablespoons grated orange zest
¼ cup orange freshly squeezed juice
¼ cup Grand Marnier
1 ¾ cups granulated sugar
2 cups all-purpose flour
1 ½ teaspoons kosher salt or to taste
½ teaspoon baking powder
½ teaspoon baking soda
confectioners’ sugar for dusting
Instructions:
Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
Add the milk, orange zest, orange juice (I was able to get sufficient zest and juice from one large orange), Grand Marnier, and whisk to incorporate.
Add the sugar and whisk to incorporate.
Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter in on the thin side; this is normal.
Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 70 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
Dust with confectioners’ sugar prior to serving.
Chocolate Chip Zucchini Bread
Ingredients:
1 ½ cups grated zucchini (lightly packed)
½ cup granulated sugar
¼ cup packed light brown sugar
½ cup unsweetened applesauce
⅓ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
⅓ cup mini chocolate chips
Instructions:
Preheat the oven: Set to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray.
Mix wet ingredients: In a large bowl, combine grated zucchini, granulated sugar, brown sugar, applesauce, oil, eggs, and vanilla extract. Whisk until well combined.
Combine dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
Combine wet and dry ingredients: Gradually stir the dry mixture into the wet ingredients, mixing just until no dry flour remains. Fold in the mini chocolate chips.
Bake: Pour the batter into the prepared loaf pan and bake for 70 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.