First, a quick reminder that this week I am giving away an AWESOME Kuhn Rikon Garlic Press. Entires accepted until 6:00 am EST on Wednesday.
Ok, Thanksgiving is definitely on it’s way people! Do you have your Thanksgiving menu planned out? Do you make the same thing every year? I usually made a few of the same things every year, but I also try to mix it up a bit. Obviously there will be turkey (with stuffing), and obviously there will be pumpkin pie. And the rest? Funny you should ask, after
hours and hours of browsing pinterest a quick search of a few of my favorite blogs, I have finally settled on my Thanksgiving game plan. Need help with your own game plan? Check out my Guide to Hosting Thanksgiving. Now, on to the recipes!
Can I just say, that the ladies over at Handmade Mood have got it going on. Just look at these beautiful savory cranberry twists! (Wait until you find out how easy they are to make, then you’ll really be celebrating!) I love that these are quick, and festive and something a little different from the usual appetizers on our Thanksgiving menu.
We’ve already talked about this one. This is definitely one of my favorite ways to prepare root vegetables. The orange and fennel add a slightly more sophisticated flavor, and even though there is no added sugar (i.e. marshmallows) or cream (I’m looking at you mashed potatoes), the pecans help this dish feel worthy of a holiday spread.
I love green beans. In Macedonia, when the green beans started appearing at the market, I had them for breakfast almost everyday for a month. In Kazakhstan I bought a bag of frozen haricots verts that weighed almost ten pounds. Ten pounds! So obviously this girl loves her some green beans. Maybe it is because of this sincere love that I cannot get on board with the whole cream of mushroom soup thing. I know that for some it’s a beloved tradition, but for me it just gets in the way of the green beans. Fortunately, Donna over at Dang That’s Delicious posted an amazing stir fried green bean recipe that is most definitely going on my table this Thanksgiving!
We already talked about this one too, but it is my favorite. I’ve made it for the last six years, and this year won’t be any different. If you are afraid of delicious gluten free crust and creamy coconut milk pumpkin filling (or are planning a more traditional Thanksgiving menu), I suggest you head on over to After the Market, where my friend Margaret has just whipped up a beautiful Vanilla Pumpkin Pie. Trust me, the woman can cook. There’s no way you’ll be disappointed.