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This gorgeous holiday dip explodes with flavor and is simple to prepare. Creamy cheesy squash and hazelnuts are scented with brown butter sage and sprinkled with pomegranates. The squash is diced and roasted, matching the chunkiness of the nuts and pomegranates, but if pureed squash is more readily available, that will work too.
Creamy herbs & goat cheese are filled into the open shells of snap peas. If this seems too time consuming, simply prepare the filling like a dip and have diners dip or even fill their own. These are delightful packed in a lunch bag or as a lovely party appetizer. Any herbs that you love will do from dill, parsley, sorrel, basil, rosemary, thyme or even cilantro for a southwest inspired flavor.
Hearty cauliflower in big chunks needs low, slow grilling heat that leaves it with a bit of bite and a touch of the char. The final element is a generous toss in fresh herbs (any kind available to you!) with lemon juice and zest if you can swing it. This simple grilled side will liven up any backyard dinner.
An almost savory, slightly sweet dish that pairs nicely as a main course with a salad or more veggies. Alternatively, try it for breakfast. Add a drizzle of honey or maple syrup and serve these for dessert too. What a versatile dish!? Goat cheese or ricotta cheese work well. And we like pistachios in it, but your favorite nut will work instead.
This is my version of the classic out of a can Green Bean Casserole. Making the mushroom sauce and crispy onions is easier then it seems and by far tastier with less sodium and additives. Green beans are not necessarily in season in the fall, but frozen green beans work well if you are unable to find ones gorgeous and fresh for this Thanksgiving essential.
