Monthly Archives: November 2015

Thanksgiving Recipe Roundup

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Thanksgiving is absolutely my favorite holiday. The crisp fall weather, the start of the holiday season, and a whole day spent cooking for friends and family makes it my favorite day of the year. Whether you’re a guest at someone’s table, or starting up new traditions around your own table, I’ve put together a collection of some of my favorite Thanksgiving recipes that are sure to be a hit. I hope you have a wonderful holiday celebrating with your nearest and dearest.

Cocktails:

  1. Calvados Ginger Fizz
  2. Vanilla Pomegranate Ginger Fizz

Starters & Salads

  1. Smoked Salmon Crisps
  2. Duck Fat Latkes with Sour Cream & Pumpkin Butter 
  3. Raw Brussels Sprout Salad 
  4. Kale, Cranberry & Pecan Salad with Corn Bread Croutons 
  5. Arugula Salad with Marcona Almonds, Grapes & Pumpkin Vinaigrette 
  6. Autumn Harvest Salad with Maple Tahini Dressing {gluten free & vegan}

Sides:

  1. Cornbread Stuffing with Pecans & Apple Sausage 
  2. Tex Mex Mashed Potatoes 
  3. Roasted Butternut Squash with Quinoa Mushroom Stuffing {gluten free & vegetarian}
  4. Roasted Acorn Squash with Truffled Mushroom & Lentil Stuffing 
  5. Sweet & Spicy Chipotle Sweet Potato Mash with Maple Pecan Crumble
  6. Vegan Butternut Squash & Couscous Salad 

The Turkey

  1. Quick Roast Turkey Breast 
  2. How to Carve a Turkey 

Dessert:

  1. Salted Caramel Vanilla Pumpkin Pie
  2. Mini No Bake Pumpkin Pies 

Roasted Butternut Squash with Quinoa Mushroom Stuffing

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Classic American fall flavors take center stage in this delicious and healthy recipe. Hearty mushrooms give a meaty quality to this vegetarian dish, and add a boost of vitamins D and B vitamins, and a variety of antioxidants and minerals that boost your immune system and strengthen your body’s defense against disease. Just what we all need this time of year! Quinoa provides protein, fiber, and a complete profile of amino acids. Butternut squash contains vitamins C and A, and also helps balance blood sugar levels, and reduce inflammation. This recipe works perfectly for a vegetarian entree with a simple green salad on the side, but also makes a healthy and novel choice for a Thanksgiving side dish.

For the recipe, visit GeoBlue’s sites Healthy Travel Blog & Travel Well Worldwide.

Squash

Tex Mex Mashed Potatoes

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These cheesy and spicy mashed potatoes bring a whole new life to the Thanksgiving classic. Everyone will be reaching for seconds when you make this recipe! To prepare in advance, spread the mashed potatoes in a casserole dish, sprinkle with cheese, and bake until warm when needed, then garnish with fresh cilantro and scallions when ready to serve.

For the recipe, visit Robyn Moreno’s site. 

Autumn Harvest Salad with Maple Tahini Dressing {vegan & gluten free}

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This salad is the perfect way to celebrate all the gorgeous new fall produce hitting stores and farmer’s markets. Hearty and satisfying enough to count as comfort food on a chilly night, but still healthy and light enough to keep you feeling good, you’ll want to enjoy this salad all season long. Consider adding it to your Thanksgiving recipe roster for a fun a fresh side everyone will dig into.

Serves 2 generously

Total Time: 35 minutes

Ingredients:

  • 1 delicata squash, sliced into ¼ inch rounds, and seeded
  • 3 tablespoons olive oil, divided
  • 2 handfuls spinach
  • 2 handfuls arugula
  • ½ green apple, cored and chopped
  • 4 dates, pitted and chopped
  • ½ cup pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons hemp hearts
  • 2 tablespoons apple cider vinegar
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 1 clove garlic, peeled
  • ¼ cup Vegenaise {or your favorite low-fat mayo}
  • Salt and black pepper, to taste

Directions:

  1. Preheat your oven to 425 degrees. On a baking sheet, arrange the squash, and drizzle with 1 tablespoon of olive oil, and a pinch of salt and pepper. Toss well to evenly coat each piece, and lay them all in a single layer. Roast the squash for 15 minutes, then flip each piece, and roast for another 15 minutes. Remove from the oven and set aside.
  2. While the squash is roasting, toss the spinach and arugula, and arrange on a platter. Top with the chopped apple, dates, and pomegranate seeds. Top with the squash, and garnish with the hemp hearts and pumpkin seeds.
  3. In a blender, combine the remaining 2 tablespoons olive oil, apple cider vinegar, tahini, maple syrup, and garlic, and a pinch of salt and pepper, and blitz to combine.
  4. Drizzle the dressing over your salad, and enjoy! Serve with extra dressing on the side.

Note: Crumbled feta cheese, goat cheese, or shaved manchego cheese would also taste delicious on this salad.

Salad 2

Mini BLT’s

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What could be cuter or more delicious than mini BLT’s? These bite-sized babies are perfect for any gathering, large or small. The addition of avocado takes these delicious appetizers to the next level, and using prepared dough makes them a snap to pull together. Perfect for all the holiday entertaining in the coming months. Make up a few batches, and prepare to impress!

To view the recipe, visit Robyn Moreno’s site. 

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