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Thanksgiving inspiration continues this week! The Roasted Pumpkin Salad becomes a week day meal when simply served with French Bread or your favorite easy starch such as Polenta Croutons. Add an additional layer of flavor with the Roasted Pumpkin Seeds.
Swirl squash into an otherwise classic Butternut Mac n Cheese dish for a main meal or easy make-ahead side dish for T-day.
The Silky Mushroom Soup is beautiful on its own or paired with the Hazelnut Apple Salad. But, it can also become the ‘sauce’ for the Tuna Noodle Casserole. Just double or triple the soup when you make it and it will become a noodle dish quickly. The soup also travels well in a hot thermos. Pair it with Cheese Toasts for lunch on the go.
Drumsticks are a simple way to serve turkey if you have a small crowd of Thanksgiving meat eaters, but it also makes for a scrumptious mid-week meal. Serve it with Kale Mashers and this simple Apple Pecan Salad.
Roast a couple extra legs and use the leftover turkey for a Turkey Salad Sandwich on the go or a Turkey + Greens Hash with Runny Eggs.
Since there are several French Bread appearances this week, buy an extra loaf to slice, dip and sear into French Toast with a simple Apple Saute.
Cook seasonally. Eat consciously. Live well,
