Young Boy Eating Cupcake w/ Blue Icing

It may be no surprise to you that more and more children are being diagnosed and identified as having allergies. If you’ve been thinking this already, then you’ve been correct. A recent article in the New Zealand Herald newspaper goes a bit into detail about this occurrence and what we can begin to expect as well.

For more information about allergies related to our food and menu, you can visit our website and see our nutrition and food allergy information as needed.

What do you think? We’d love to hear your comments and perspective on the subject!

All your traditional bases are covered: Sweet Potatoes, Cranberries, Rice, and DRESSING in this one easy, healthy dish!

We’ll offer this dish (vegan version) through our Calypso Catering kitchen throughout the holidays if you run out of time.

Here’s a meat eater’s version as well!

10 servings:

Ingredients List

  • ½ cup dried cranberries
  • ¼ cup Orange Juice concentrate
  • 3 TB olive oil
  • 2 TB fresh thyme
  • 4 tsp fresh rosemary
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 3 cloves garlic, minced
  • 2 ½ cups cubed sweet potatoes or prepared*
  • 3 cups mushrooms (Baby Bella or White sliced thick)
  • 1 large red onion, chopped
  • ½ cup chopped celery
  • 3 cups cooked Rice of your choice (I use Calypso’s Rice) or Salted Grain, (Farro, Barley, etc.)
  • 2/3 cup Toasted pecans, coarsely chopped
  • 1 bunch Parsley chopped and sprigs

*if you want a creamier texture consistent with traditional Thanksgiving dressing use 1 pint of Calypso Sweet Potatoes and add in with rice for a more traditional appearance

Vegetarian and Meat Eaters (these additions can be mixed in or served on the side and added at the buffet to customize the dish for your guests):

  • ½ cup finely shredded Asiago cheese
  • 4 ounces thick pancetta, cooked and chopped

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(Makes about 14)

Add 2 TB more Plain bread crumbs or more to be firm enough to form a ball and another dash hot sauce if desired. Scoop with Cookie dough scoop and place on baking sheet. Cook 15 to 20 minutes in 350-degree preheated oven until brown. Serve on a toothpick with Cherry or Grape Tomatoes, add other raw veggies as desired.


  • 1 1/2 c. Calypso Callaloo
  • 2 TB Melted Butter
  • 3/8 c. Plain Bread Crumbs
  • 1 egg
  • 2 TB. Parmesan Cheese
  • Dash hot sauce, optional
  • Tomatoes, 2 large or smaller, enough for hearty slices or halves to serve 6


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