For me, it is better to spend the holidays in a colder climate, so that I don't resent spending time indoors doing all the cooking and baking that go with the season.   Also, wonderful minestrone soup, roast duck and lamb ragu made using Mark Bittman's  recipe for braised lamb shanks are not exactly warm weather dishes.

My family loves an extended cocktail hour, grazing on appetizers.  Thus, I am always looking for low starch nibbles that won't fill everyone up to start a meal.  Those who eat here often know my faves, as I tend to repeat the "all stars".  Today I made one of those to take to my brother's and want to share, hoping someone will read and share their favorite low starch starter.  

Stuffed Mushrooms (adapted from an old Bon Appetit)

1 Tablespoon olive oil
24 large (about 2 in diameter, if you can find) crimini mushrooms, stems removed and chopped
1/2 medium fennel bulb, chopped fine
1/4 cup chopped drained oil-packed sun-dried tomatoes
3 large garlic cloves, chopped fine
1/3 cup parmesan cheese
1/3 cup Fontina, fresh Asiago or any other cheese that you think would go well with this
1/4 c chopped fresh basil or parsley
1 large egg

Heat oil in skillet over medium heat.  Add mushroom stems, fennel, tomatoes and garlic.  Saute until stems and fennel are tender and beginning to brown, about 12 minutes.  Transfer to bowl, let cool.  Mix in cheeses, basil/parsley, egg and salt and pepper to taste (don't forget that parmesan and sun dried tomatoes are salty).    Arrange mushroom caps on oiled rimmed baking sheet or pyrex dish and mound filling in mushroom cavities.  Bake at 350 about 25 minutes.   Can be prepared earlier in the day- cover and refrigerate until your guests are about to arrive.

Wishing all a wonderful, relaxing, healthful holiday season!  Hope to hear from you.