It's Turkey Lurkey TIME! No turkey for me, but there is one recipe in this compilation that will help you use your leftovers deliciously! In this post you will find EASY flavorful appetizers, a collection of delectable vegetable focused dishes, a couple of special dessert recipes (including my FAVORITE pumpkin pie in the world), and some hilarious holiday headlines from The Onion!!
Strawberry picking is one of our favorite summer activities! Usually we pick about three to four buckets of strawberries, but this time we we had to scale back a bit due to the size of the freezer in our new house. (I'm fairly certain our freezer was designed by someone with only ice cube and frozen pea storage in mind)
Until we can get a new fridge/freezer, I've taken to bribing people with berry desserts in exchange for freezer space. This pie is my newest bribery tool! The strawberry fruit swims in a sweet syrup right on top of a rich layer of cashew cream, all of which is complimented by a salty pistachio crumble on top.
Obviously, breakfast on Friday is always BRÛLÉED MAPLE PUMPKIN PIE WITH GINGERSNAP CRUST and then for lunch you have leftovers, of course. Growing up, I loved leftovers on the Friday after Thanksgiving. Everyone loves the first round of leftovers.
Its day 4 of leftovers that I dread. The turkey is dry. The rolls are rather stale. Someone ate all the marshmallows off of the sweet potato casserole. And I wouldn't touch the green bean casserole with a ten foot pole, no matter how fresh they were.
The memory of this pie tugs at me during the hottest months of the summer. It is that good.
I love pumpkin pie, and always have since I was little. Growing up in Minnesota, the weather was usually pretty cold by the time Thanksgiving rolled around, so we could just store pies in the garage. I used to sneak out to the garage with a fork and just help myself from time to time. I consider myself a pumpkin pie enthusiast. It's possible I gave myself away by leaving pits of crust behind. Friends, I believe I have solved the problem of boring crust.
In walks you, tamer of delicious Thanksgiving vegetable delights. Carrying a platter of beautifully roasted butternut and delicata squash, topped with savory barley and farro, pomegranate and toasted pepitas, topped with warm maple cinnamon drizzle. As soon as you reach the table, the compliments start flowing, even conservative Aunt Janice pipes up!
My least favorite Thanksgiving dishes seem to be the items that no one would ever dream of replacing. Every Thanksgiving, I see the sponge like, wood colored stuffing along side the worm-like green bean casserole. I usually pass up both of those options, and not just to make room for pumpkin pie. Now that I am in charge of Thanksgiving, I look forward to more than just rolls and pumpkin pie! One of the highlights of our holiday meals is definitely my Wild Rice dressing. It has been a mainstay on our table for about five years now, and was one of the first, more creative vegetable dishes I made when we started cutting meat out of our diets.
I've been roasting squash and sweet potatoes almost daily trying to perfect recipes for Thanksgiving sides, and after eating squash all day I wanted something opposite of roasted root vegetables.I turned around and looked at the groceries waiting to be put away. A head of romaine, some raw pepitas, and a bag of unsweetened cocoa. Romaine! Romaine is crunchy and crispy! So are pepitas! And then, Romaine Dream Boats with Toasted Pepitas were born.
This recipe is so easy to make, its not even funny. You don't even need utensils!! With the Holiday season quickly approaching, this is a great quick and healthy option! It is also really easy to make it look fancy...
The deep reds, oranges, and golden yellows of the leaves signal the start of the Holiday season and summon the urge to be seek coziness and warm comfort foods, while visions of Thanksgiving dinners and Christmas parties dance in our heads.The time has come, and this year I greet the Holiday season with fresh determination to present our loved ones with flavorful, vegetable based dishes. As I've said before, squash is to Fall as tomatoes are to Summer. Which means I try to fit squash into everything we are eating, from stews, soups, chilis, pastas, salads, you name it.
I love squash. Squash squash squash. Squash is the tomato of Fall. Don't you think??? Squash is also one of the main ingredients in a dish I recently had at Spoon and Stable. The Autumn Vegetable Salad. Which I haven't stopped thinking about since.
Pictures this: spelt berries, roasted squash, sliced figs, sprinkled with pecans, all on top of a buttermilk ranch drizzle. A pleasant conglomeration of textures and tastes.
As soon as we got back home from our travels, I hit the kitchen. The first recipe recreation I'd like to share is the Spinach and Chickpea Cazuela we had at Barcelona Wine Bar. With fall just around the corner, this is the PERFECT side to serve as a snack, appetizer, or side dish. It is warm, filling, and the cumin adds a smokey flavor. The roasted garlic and shallot contributes a sweet flavor that definitely plays well with the savory taste of cumin. There are only about nine ingredients involved (not including, water, salt, and pepper!). Most of them are pantry staples, so you probably have them all in your house right now! Except for the cumin seeds, maybe!