Series: How To Cook A Thanksgiving Meal – Vegetables and Side Dishes

Butternut Squash Soup with Sauteed Apples and Rosemary Flowers

Butternut Squash Soup with Sautéed Apples and Rosemary Flowers

Here are several vegetables and side dishes you can make for a very festive Thanksgiving table.

Click on the links to visit the post with the recipe and instructions.

There’s everything from soup to nuts!

 

Soups:

Mound a bit of the cooked seafood in the bottom of the serving bowl; pour the hot soup over the shrimp and lobster.

Mound a bit of the cooked seafood in the bottom of the serving bowl; pour the hot soup over the shrimp and lobster.

Butternut Squash Soup with Sautéed Apples and Rosemary Flowers

Shrimp and Lobster Bisque

Vegetables:

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

Holiday Brussels Sprouts

Serve and enjoy these delicious Brussels Sprouts!

Serve and enjoy these delicious Brussels Sprouts!

Stuffed Mini Pumpkins

Georgian Style Green Beans

Georgian Style Green Beans

Georgian Style Green Beans

Sautéed Kale with Bacon and Onions

Potatoes:

Plated Potatoes au Gratin

Plated Potatoes au Gratin

Mashed Potatoes

Fluffy Mashed Potatoes

Fluffy Mashed Potatoes

Potatoes au Gratin

Cranberry Sauce:

3 Cranberry sauces from left to right: Orange Cranberry, Easy Cranberry Sauce and Sherried Cranberry Sauce

3 Cranberry sauces from left to right: Orange Cranberry, Easy Cranberry Sauce and Sherried Cranberry Sauce

Cranberry Sauces 3 Ways

Salads:

Raw Kale SaladRaw kale salad

Caesar Salad

Pear, Bleu Cheese and Arugula Salad

Pear and arugula salad

Pear and arugula salad

Nibbles:

Lenox Holiday China

Lenox Holiday China

Pickled Turnips

Pickled Turnips

Pickled Turnips

1/2 Sour Pickles

Cheese Board AppetizerCompotes on cheese platter

Candied Spiced Pecans

Candied Spiced Pecans

Candied Spiced Pecans

I hope you get a few ideas for your holiday table here!

Please comment to let me know what you like the most!

#pickledturnips #candiedpecans #thanksgivingsidedishes #thanksgivingrecipes #mashedpotatoes #brusselssprouts #lobsterbisque #shrimpandlobsterbisque #stuffingyourself #familytime

 

 

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

 

This is a delicious way to serve a whole roasted cauliflower. Instead of drying out in the oven, the spicy yogurt dressing serve as a marinade and a tasty barrier holding all the yummy juices inside.

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

The yogurt dressing will turn golden brown when the cauliflower is done. Pierce carefully with a slim knife to test for tenderness all the way through.

Do not over-cook, you don’t want the vegetable to fall apart and be mushy.

Each head of cauliflower will serve 4 people generously, 6-8 as a side dish.

This would make a fun “roast replacement” for any vegetarian (not vegan due to the yogurt) meal.

Plated roasted cauliflower

Plated roasted cauliflower

Here’s what you need:

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

  • Servings: 4-6
  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients:

1 head cauliflower
2 cups plain Greek yogurt (or drain plain yogurt so it is nice and thick.)
Zest and juice from 1 lime, more if your taste prefers
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper

Method:

Preheat the oven to 400°F.

Line a small baking sheet with parchment paper. Set aside.

Very Tasty!

Very Tasty!

Trim the base of the cauliflower to remove any green leaves; trim so it sits flat.

In a medium bowl, combine yogurt with the lime zest and juice, chili powder, cumin, garlic powder, onion powder, salt and pepper.

Spread the mixture all over the cauliflower; use a brush or your hands to smear the marinade evenly over the surface. Save any extra for serving later.

Place the cauliflower on the prepared baking sheet and roast for 40-45 minutes in a 400°F. The surface will be dry and lightly browned. The marinade will make a crust on the surface of the cauliflower.

Place the cauliflower on the serving platter and cool for 10-15 minutes before serving.

Slice the cauliflower into wedges and serve with a fresh green salad.Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

Serve any extra yogurt marinade on the side of the roasted cauliflower; add good quality bread and you’ve quite a meal.

Try this for Meatless Monday!

#wholeroastedcauliflower #roastedvegetables #cookingvegetables #cauliflower #meatlessmeals #meatlessMonday #vegeterianmaindish

Quick and Tasty Summer Lunch

This quick and tasty summer lunch is fresh out of the garden.

Who can resist this?

Quick and Tasty Summer Lunch

Quick and Tasty Summer Lunch

The tomato is of an heirloom variety that has a purple top and green bottom that slowly turns red as it ripens. It is the sweetest tomato I have ever tasted! I have no idea what the name of it is so if you know, Please let me know in the comments!

The cucumber was cut from the vine just minutes before it was sliced for the plate.

On the way in the door, I stopped and pulled a scallion and a few basil leaves.

Freshly pulled scallions

Freshly pulled scallions

I added some pickled cauliflower for a fermented food aspect and whole grain flat bread crackers.

Fresh and Pickled cauliflower

Fresh and Pickled cauliflower

 

Add some cheese and nuts if you want some protein.

One Delicious Bite!

One Delicious Bite!

Related Articles:

Pickled Cauliflower

Appetizing Cheese Board

Make your own goat cheese at home

Farmers Market Visit

Sauteed Kale with Bacon and Onions

Today I picked up some fresh kale, just picked from the garden, from a friend. Since I was eating alone tonight, I decided that  some bacon would be on the menu. Robert doesn’t eat bacon but I sure do!

Sautéed Kale with Bacon and Onions

  • Fresh Kale
  • 2 slices thick smoked bacon
  • 1/2 sweet onion
  • 1/4 cup malt vinegar
  • Fresh ground pepper
Fresh picked kale

Fresh picked kale

To start, remove the stems from the kale and wash well. Allow it to drain while preparing the bacon and onions.

To make this dish, fry up some bacon, try not to burn the pan because you want the lovely brown bits on the bottom of the pan for all the flavor. In cooking terms this browned bottom is called “fond”.

When the bacon is cooked, remove it from the pan, place it on some paper towels to drain. For this dish, the bacon is best cooked to done but not crispy. However is you want it crispy, have at it.

If there is a lot of grease, pour some off. All you need is a small bit to saute the onions and kale in, not too much.

Slice and saute some sweet onions in the bacon pan. When the onions are soft, deglaze the pan with a splash of malt vinegar, bring to a boil, and loosen all the fond from the pan.

Saute onions in the bacon pan

Saute onions in the bacon pan

Add the washed and stemmed kale, bring to a boil and saute the kale until done. The liquid should be almost gone, but not all gone.

Cut the bacon into matchstick sized bits and fold into the kale. Cook until the kale is tender, about 4-5 minutes.

Grind some fresh pepper and serve.

I just filled a bowl and ate it. If you like, add a dash of hot sauce.

I love greens this way!

Kale with Bacon and Onions

Kale with Bacon and Onions

Stuffed Mini Pumpkins

Stuffed Mini Pumpkins

Pile of Pumpkins!Autumn is one of the great seasons; watching the color of the leaves turn, the brisk crisp coolness in the air and the emergence of pumpkins and squash in the market.

These various squash found their way into my basket while shopping this weekend.

These various squash found their way into my basket while shopping this weekend.

Today I saw these mini pumpkins and some white pie pumpkins, so I filled my basket.

This stuffed mini pumpkin makes a great little side dish. The best part is you can fill it with a variety of things, from soup to salad or use it to hold grains or a mix of things like I did here.

When using a variety of things inside the pumpkin, remember to cut them small so you can get a bit of everything in one bite.

I think these would make a really pretty side dish on  Thanksgiving table or buffet.

To present them on a platter, think ‘patch patch’ and decorate around the pumpkins with salad greens or Brussels sprouts.

Serve stuffed mini pumpkins on a platter, think "Pumpkin Patch"

Serve stuffed mini pumpkins on a platter, think “Pumpkin Patch”

To prepare the pumpkins, cut the tops off using a sharp knife. Then gently scoop out the insides and discard.

Season the pumpkins inside with salt and pepper and a small bit of fresh butter.

Steam the pumpkins until the inside flesh is tender. Test by using a fork or tip of a paring knife.

Do not poke through the shell to test doneness, that would cause the pumpkin to leak any liquids you put inside.

Once the flesh is done, place the pumpkins upside down on a clean towel and allow them to drain for a few minutes.

Carefully fill each pumpkin with the filling. If serving warm, cover each pumpkin with tin foil and put it in an oven set at 400°F for 30 minutes or until the contents are warm.

If serving the pumpkins cool or at room temperature, chill before filling.

The filling used for these pumpkins is a filling that reflects the changes of the season. Stuffed Pumpkin

Pumpkins Stuffed Roasted Beet, Sweet Potato, Dried Cranberries with Toasted Pecans and Feta Cheese

  • 1 medium-sized beet, roasted, cut into very small cubes
  • 1 medium sweet potato, roasted, cut into very small cubes
  • 1/4 cup toasted pecan pieces
  • 1/4 cup finely chopped dried cranberries
  • 2 tablespoons crumbled feta cheese

Keeping the vegetables separate as you cut them, roast them for about 10 minutes in a 350°F oven or until each cube is done through.

Chop the toasted nuts and dried cranberries then combine them in a bowl, add the beets and potatoes as they finish roasting. Mix together and sprinkle in the feta cheese. Adjust seasonings with salt and pepper. A touch in cinnamon or ginger is a very nice addition and fragrant too.

Either cool the mixture to serve cold or warm the mixture then stuff the pumpkins. Cover with the pumpkin “lid”, wrap in foil and warm in the oven.

Use spatulas to lift the cooked pumpkins because the skin gets delicate and tears easily.

Honey Peppercorn Vinaigrette

Honey Peppercorn Vinaigrette

  • 1/2 cup white balsamic vinegar or white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon ground mixed peppercorns, use pink, white, dried green, black and Szechuan peppercorns for maximum interest
  • 1 clove garlic, minced
  • 1/2 Tablespoon shallot, minced
  • 1 teaspoon kosher salt
  • 1 cup good quality vegetable oil

Combine all ingredients except the oil in a large bowl, whisk together. Add the oil and whisk to combine. Adjust seasonings, stir or shake just before serving.

Top the stuffed pumpkins with a bit of Honey Peppercorn Vinaigrette just before serving and add a bit to the stuffing for added moisture.

I hope you try making these stuffed mini pumpkins this season. Personally I love squashes of all kinds and look forward to  this time of year.

Happy Fall!

Plated stuffed mini pumpkin

Wild Mushroom Arancini with Swiss Chard and Roasted Garlic

A miracle happened at our house recently. We had left over wild mushroom risotto. We have no idea how it happened but it is the only way to get to make arancini.

Mushroom Arancini

Mushroom Arancini

Arancini is made from left over risotto, breaded and sautéed to crispy golden brown.

Arancini 002

Arancini 002 (Photo credit: Wikipedia)

To go along with the arancini, I “water-sauteed” a bunch of red Swiss chard, added some roasted garlic, salt and pepper and 2 drops of liquid smoke – Yum! A lovely contrast of flavors that blend and contrast amazingly well with the arancini.

Here is how to make Arancini:

Use any left over risotto, in this case we had wild mushroom risotto.

Shape the risotto into equal size balls, flatten sightly and then dip them into a standard breading procedure of flour, egg wash, bread crumbs (or ground nuts, which would be amazing!)

Pan fry the arancini in a small amount of oil. Do this over medium heat so the inside of the arancini can get good and warm.

Once one side is golden brown, flip them over and brown the other side.

English: Swiss chard (Beta vulgaris) with vari...

English: Swiss chard (Beta vulgaris) with variously colored stems on sale at an outdoor farmers’ market in Rochester, Minnesota (Photo credit: Wikipedia)

To make the Swiss chard:

Wash the leaves and remove the stems. Reserve the stems for another use.

Chop the chard into 1″ ribbons.

Heat a saute pan to hot, do not add any oil. This is going to be a “water-saute”.

When the pan is hot, add the chard all at once, allowing whatever water still on the leaves to remain. “Water-saute” the chard until it wilts. Turning in the pan as the water evaporates.

Add a heaping spoonful of roasted garlic and a few drops of the garlic oil to the pan, stir gently to incorporate.

Season with fresh ground pepper, salt and 2 drops of liquid smoke (totally optional!)

Once all the liquid has evaporated, you are ready to serve.

Place a mound of the Swiss chard on the plate, place a wild mushroom arancini on the mound, garnish the plate with fresh tomato wedges, sliced fresh mushrooms and roasted garlic.

Simple, elegant and rich in flavors.

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