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As we start November, it is only proper to start considering Thanksgiving. Right? As a quick aside, if you live in Denver— I am teaching a cooking class about Thanksgiving and I would love to have you there!
This month, I want you to have plenty of options in your recipe book and on your T-Day Shopping List as you prepare. Join our intimate group of meal planners from Lilly’s Table as we will be talking about strategizing meals throughout the holidays.
Side dishes such as the Triple Ginger Sweet Potatoes, Mushroom Risotto, Mustard Cream Brussels Sprouts, Apple-Persimmon Stuffing, Brussels Sprouts + Bacon Saute Apple-Squash Soup and Horseradish Smashed Potatoes are perfect for eating now, but if they are a hit, consider adding them to Thanksgiving or another holiday meal.
Traditional holiday meals don’t always embrace the salad, but the Maple Squash Salad or the Creamy Ginger Kale Salad are too delish not to consider.
Since we aren’t quite ready for turkey, try this Apple Cider Pork which is lovely with the Apple-Persimmon Stuffing .
Leftovers of the pork can be sliced and stuffed into Quesadillas to serve with a dollop of the Pomegranate-Persimmon Salsa for lunch or for breakfast paired with an egg.
The Spaghetti Squash Spaghetti with Clams and Winter Puttanesca is a great distraction from all this turkey day talk, too.
Finally, since you will be roasting up sweet potatoes anyways, make an extra batch for these Sweet Potato Pancakes with Ginger Pears and Persimmon Whipped Cream.
Don’t forget to print out the Autumn Meal Plan Worksheet to make this meal planning process even smoother and to make it based on YOUR own needs and desires.
Cook seasonally. Eat consciously. Live well,
