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Kale, Butternut Squash Salad (recipe below) |
Appetizers should
be very simple maybe olives (I’m voting Cerignoa), Parsnip Chips or veggies and my new favorite dip Basilicotta.
Salad
I served this Kale Butternut Squash salad at Halloween but if I were hosting Thanksgiving I’d serve it again. It’s seasonal/festive but healthy and so delicious. My friend Jenna from Rosaberry concocted it; I wish I had thought of it. I guess it isn't Thanksgiving-like to be jealous.
Ingredients:
I served this Kale Butternut Squash salad at Halloween but if I were hosting Thanksgiving I’d serve it again. It’s seasonal/festive but healthy and so delicious. My friend Jenna from Rosaberry concocted it; I wish I had thought of it. I guess it isn't Thanksgiving-like to be jealous.
Ingredients:
1.5 pounds butternut squash, diced
Extra-virgin olive oil
Kosher salt
Freshly ground pepper
1 bunch lacinato kale, thick stems removed and cut into thin
strips
Juice of one lemon
2 Tablespoons pepitas
- Preheat the oven to 425°. Line a baking pan with parchment paper. Place the squash on the pan and toss with a tablespoon of olive oil, kosher salt, and pepper. Roast until golden brown, about 25-30 minutes.
- To toast the pepitas, place them in a dry frying pan over medium heat. Cook until golden, stirring frequently.
- Place the kale in a large bowl. Using your hands toss with olive oil, lemon juice, salt, and pepper. Taste frequently and make sure the kale is well-seasoned. Add the squash, toss again, and taste again.
- Place on a serving platter. Sprinkle with the pepitas.
Veggies
You may not think so but Brussels sprouts are crowd pleasers. Perhaps you’ve had them roasted or spruced up with bacon or pancetta. But have you had hash?
Brussels Sprout Hash with Caramelized Shallots.
You may not think so but Brussels sprouts are crowd pleasers. Perhaps you’ve had them roasted or spruced up with bacon or pancetta. But have you had hash?
Brussels Sprout Hash with Caramelized Shallots.
Unbutter (I have used half the suggested amount) or you’ll have to unbutton.
Turkey
Carolyn wrote a Thanksgiving post on WebMD regarding turkey, an unappetizing excerpt:
“Did you know that traditional, factory farmed turkeys
are artificially inseminated to reproduce? That’s how I’ll start the dinner
conversation this year. If I have my way, none of us will ever look at the
turkey baster the same way again. That’s not even taking into account the
massive overfeeding, followed by saline and flavor injections to improve taste
and texture. Eventually my family members will give me “the look”, or an elbow,
or both. I’m giving you the opportunity to get a wild, heritage, or organic
turkey.”
In case Carolyn scared you, Rustic Root has turkeys from Hemlock Hill Farm “Free Range, Pasture Raised, No
Antibiotics, Steroids or Hormones of any kind.”
They are so concerned that you may be serving up steroids,
they are offering free delivery just enter the code- foodtrainers, at
checkout. Order before Friday at 5pm.
I am a big fan of the Smart Grain brand and use their gluten
free bread crumbs in meatloaf and for breading. The have a Sage Stuffing that I
believe both G-Free NYC and Gary Nulls carry.
Next year, when you invite me over bear in mind I’m not such
a dessert person. I’ll be perfectly happy with a square of Alter Eco
Quinoa/Dark Chocolate. If you insist on serving something, I like treats in
ramekins. How about...pumpkin mousse? After all, there is no need for “crust”
after a holiday meal.
I’m so thankful to be able to be lighthearted. I am thinking
about those people who don’t have a place to go for Thanksgiving or always
hosted in a house that no longer exists. I’m having a little Sandy fundraiser
on 11/29, email me if you’d like more information.
In the meantime? What
would be on your dream Thanksgiving menu? Any of these recipes/ideas you think
you’ll try? Will Carolyn cause you to look at your turkey differently?