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Lucy Waverman’s seared chili-rubbed sirloin with southwestern chili sauce, works best by doing the searing and making the sauce ahead of time, so that all you have to do. (Peter Olson/The Globe and Mail)
Lucy Waverman’s seared chili-rubbed sirloin with southwestern chili sauce, works best by doing the searing and making the sauce ahead of time, so that all you have to do. (Peter Olson/The Globe and Mail)

Simple, yet sophisticated, dishes for the holiday season Add to ...

By the time it is the end of November, the holidays loom and organizing, shopping, eating and parties take up the whole month. I like to have a dinner to serve that is easy to make but has a sense of sophistication. This is my go to this year. Southwestern flavours are a stylish and welcome break from more traditional seasonal flavours of the holiday season. Buy dessert or make an easy square, serve a cheese board and dinner is a breeze.

Crisp avocado cucumber salad

Seared chili-rubbed sirloin with southwestern flavours

Braised kale in the style of collards

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