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Have you finalized what is going on your Thanksgiving table yet? Nope? Me neither. There are so many delicious possibilities and I am about to give you more.
Of course, there is the traditional fare such as Herb Sausage Stuffing and the classic Roasted Turkey. But, this year do up your turkey with a Cranberry Spice Brine first.
If you have vegetarians arriving, try the Lentil Nut Loaf with a sassy Cranberry Glaze or the Red Wine Tempeh and Wild Stuffed Pumpkin instead of the mysterious tofurky.
Once again you know my T-Day mission is to bring more of the harvest to your table. Maybe it is time to highlight that crazy space-age kohlrabi in the Kohlrabi Yogurt Gratin (also good with eggs for breakfast) or the Creamed Kohlrabi Greens. No kohlrabi? Grab another white root such as turnips or rutabagas to take on the role of the kohlrabi.
Make a big batch of this Cranberry Cherry Syrah Sauce this week. Freeze what you need for next Thursday and the rest is the perfect accompaniment for the Pecan Tilapia and in these Cranberry Persimmon Parfaits for breakfast… or even as dessert.
There are salads, too! Including the Roasted Pear & Beet Salad and the Chopped Kale & Pomegranate Salad.
Thanksgiving day is important, but the leftovers are just as critical for a fun, happy post-holiday weekend. The classic Turkey Salad Sandwich with dots of cranberries & pecans is our go to sandwich on Black Friday.
Thanksgiving tip: Be sure to try out any of these recipes this week before presenting it on the big day! That way you will be comfortable with the recipes and ready to go.
Cook seasonally. Eat consciously. Live well,
