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This quick salad adds a bit of sparkle and sweetness to your table. Each item can be made ahead, stored for a week of easy salad toppings or to take with you for a potluck. Feel free to add more vegetables of fruit such as avocados, red onions, roasted vegetables or citrus slices.
Sweet, tangy and savory cranberry glaze is perfect drizzle across meat or even better the vegan Lentil Nut Loaf.
Seasonal persimmons and cranberry sauce come together for a breakfast that is easy to take on the go. Use leftover or store-bought cranberry sauce to save time.
Please note, the Fuyu persimmon’s are flat bottomed and best when enjoyed hard, not soft. The Hachiya variety have a pointy, acorn shape and are only edible when very soft and seemingly overripe. Either could work in this recipe, but we chose the Fuyu.
Wedges of acorn squash are marinated in cranberry juice before being roasted into an almost candied state of goodness. The brilliant red juice adds a subtle tang, color and essence to an otherwise lovely squash. The skin is edible as well!
Brining a turkey is such a fabulous almost lazy way to guarantee moisture hits your bird.
Your bird needs to be defrosted and a bit of equipment is also required, including: a large bringing bag or an XL Ziploc and a large roasting pan. Refrigerator space is helpful too. However, a larger cooler with a few ice packs could work in a pinch. The recipe calls for spices, but a small handful of mulling spices could be substituted instead of buying the individual spices.
