Happy Thanksgiving!

Thanksgiving is by far my favorite holiday- a day beautifully unspoiled by expectations of gifts and gains.  It’s a day for food, family and reflection:  nothing could be better.  Turkey doesn’t need to be a part of the equation.  This Thanksgiving dinner was fast enough to come together after work, but was no less celebratory than a meal for which you would spend the better part of the day in the kitchen.  The trick is to roast everything at the same temperature, and have a good balance of dishes that require the oven and the stovetop.  On my menu?  Turnip and Roasted Garlic Soup, Roasted Sweet Potatoes,  Beet and Grapefruit Salad, Pomegranate and Pistachio Oil Sprouts, Candied Ginger Cranberry Sauce, Cornbread and Cherry Balsamic Roasted Portobellos.   You may even have room for pumpkin pie.  This meal serves 4 (with leftovers!) but double or triple the recipes as necessary.  Happy Thanksgiving!  -Amanda

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Turnip and Roasted Garlic Soup

4 cups turnips, peeled and chopped

water, to cover

1 head garlic, roasted

2 cups almond milk

salt and pepper, to taste

Directions

1.  Boil the turnips in salted wateruntil soft and tender.  Drain and set aside the water you used to cook the turnips.

2.  Blend turnips, garlic and almond milk until totally smooth.  Thin with the turnip broth, as you see fit.

3.  Season with salt and pepper, to taste.

 

Roasted Sweet Potatoes

Sweet Potatoes

Olive oil

Salt and Pepper

Directions

1.  Peel and chop sweet potatoes.  Toss with a drizzle of olive oil, and season with salt and pepper.

2.  Roast at 400 Fahrenheit until tender, about 20-25 minutes.

*I will eat as many sweet potatoes as are on the table, so I feel like measurements for this recipe are arbitrary…

 

Beet and Grapefruit Salad

1 pound beets, peeled, roasted and sliced

1 ruby red grapefruit, segmented

fresh mint (optional)

coarse sea salt and pepper

Directions

1.  Elegantly arrange all ingredients on a platter, or toss with abandon!  Either way, it’s delicious.

 

Pomegranate and Pistachio Oil Sprouts

1 pound brussel sprouts

1 tablespoon extra virgin olive oil

1/2 cup pomegranate seeds

1-2 teaspoons roasted pistachio oil

salt and pepper, to taste

Directions

1.  Toss the sprouts with olive oil, salt and pepper.  Roast at 400 Fahrenheit for 25-30 minutes, or until tender.

2.  Toss the roasted sprouts with the pomegranate seeds.  Drizzle with pistachio oil.  Season with salt and pepper to taste, and serve!

 

Candied Ginger Cranberry Sauce

1 bag fresh cranberries

1/2 cup candied ginger, chopped

1 orange, zest and juice

maple syrup or turbinado sugar, to taste

Directions

1.  In a small saucepan, combine cranberries, ginger, orange zest and juice and sugar, if using.

2.  When they have popped and the sauce begins to thicken, drizzle in maple syrup.  I like mine super tart, so I’ll only add 1-2 tablespoons.

 

Cornbread 

Inspired by Post Punk Kitchen

1 cup corn flour

1/2 cup white flour

1 teaspoon baking powder

3 tablespoons oil

1 tablespoon maple syrup

1 cup almond milk

1 teaspoon apple cider vinegar

pinch salt

Directions.

1.  In a bowl, combine flours, baking powder and salt.

2.  In a separate bowl, combine remaining wet ingredients.

3.  Combine wet and dry ingredients until just mixed.

4. Bake at 400 Fahrenheit for 20-25 minutes, or until firm to the touch.

 

Cherry Balsamic Roasted Portobellos 

4 portobello mushroom caps

1 tablespoon balsamic

1 tablespoon cherry juice

1 tablespoon olive oil

salt and pepper, to taste

Directions

1.  In a bowl, whisk together balsamic, cherry juice and olive oil.

2.  Drizzle the vinaigrette over the mushrooms, cap side up.  Season with salt and pepper.

3.  Roast at 400 Fahrenheit for 15 minutes.

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