Lilly’s Table

The Food

Week of November 13, 2016

The Thanksgiving meal plans and inspiration continue! Have you been saving your favorites into your Recipe Book? Better yet, sign up for a Thanksgiving Consultation where we can chat about the possibilities and plan out your own unique Thanksgiving dinner.

There are the mostly traditional possibilities such as the Apple-Persimmon Stuffing, Streusel Sweet Potatoes, Green Bean Casserole, and Mashed Potatoes.

Then there are the dishes that sing an ode to tradition such as the Celery Root Mash which adds a celery flavor to creamy potato like goodness. Then there is the Herb Polenta Stuffing that is a gluten-free affair. The Baked Pumpkin Custards with Persimmon Whipped Cream is a bit like crustless pie with a simple whipped cream that resonates extra flavor.

Salads always have an important role at my T-Day table including Chestnut + Clementine Salad and Roasted Garlic Mizuna Salad. Extras of the salads can be served for lunch with a simple Sweet Potato Mash.

Although, the star of most tables is the Herb Roasted Turkey that has a buttery-herb extra layer of goodness. Leftovers of turkey have all sorts of potential, but these days I am partial to the Turkey + Cranberry Quesadillas.

One of my favorite vegan main dishes channels the 1970’s. By adding the smoky Cranberry Glaze to the retro Lentil Nut Loaf you will not be disappointed.

This time of year I am consistently roasting or using pumpkin all pureed into goodness. Then I add the puree into Squash Biscuits to serve with Sausage Gravy or into the beautiful Amaretti Squash Gratin.

Finally, just for fun serve an appetizer of Pomegranate Shrimp Cocktail with Hazelnut Squash Dip + Squash Biscuits.

Don’t forget to sign up for the Thanksgiving Consultations!

Cook seasonally. Eat consciously. Live well,