My Thanksgiving preferences typically go in this order of importance –
√ Pumpkin pie (specifically my grandmother’s recipe)
√ Sweet potatoes
√ Brussels sprouts (yes, a vegetable!)
You can really just leave turkey off my list entirely. I’d rather dip into my calorie and carb savings account for the four options above.
I don’t have time this November to do a full Thanksgiving post series like my Thanksgiving Cooking for Two last year, but I can’t let the season slip by without sharing a few menu options. Specifically this one from my top four categories of Thanksgiving foods.
Do you ever have those days when you are convinced that no one gets you?
I do. And they’ve been happening a lot more frequently.
But it’s okay. I do it to myself. I’m a nerd in the true sense of the word when it comes to food, fall and farms. I think this is why social media was invented. Way, way back in the day, there was someone sitting around who felt like no one got them. So they decided to find a way to surround themselves with people around the world who did.
That has to be factual, right? I’m sure it’s documented somewhere.
For example, just the other day I came across the largest, most gorgeous persimmon tree I’d ever seen. It was full of fruit and towered around me in every direction. It had to be years and years old. It was next to a store and when I checked out, I gushed to the cashier about how beautiful the tree was.
She looked at me like I was an alien.
Nope, didn’t get me.
Brussels sprouts are a year round food for me, but the frequency that they appear in my meals picks up when fall rolls around. I’ve already stocked the fridge twice with them in the past two weeks. They are a clear favorite in the vegetable category right now. In the grain category, wheat berries are holding their spot at number one. I can’t get enough of a simple wheat berry salad.
I’ve never served the two together so when I was tossing around ideas for a fall salad, I decided they would probably go pretty well together, especially with a nutty tahini dressing.
My goodness they were monsters!
I’m not sure if I’ve been growing and buying Japanese-style eggplants for too long, or if things have changed, but the American variety of eggplants at the supermarket last week were absolutely huge.
They were eye-catching, though. So much so that I took one look and decided it was high time I made baba ganoush again.
If you’ve been reading my blog a long while this combination won’t surprise you. I starting eating one form or another of cantaloupe tomato salad back in 2011. For those of you who might be new readers, hear me out.
I know it sounds like a strange combination, but I promise it is so good! There is something about the sweetness of both the melon and the tomatoes that is delicious when combined and then drizzled with olive oil and sprinkled with black pepper. It’s a refreshing twist to most of the summer salads you’ve had so far this year.
This berry salad combines blackberries and strawberries with fresh herbs from the garden. It’s my celebration of access to so much delicious local produce all summer long.
A couple of weeks into the month of May, it dawned on me that I have yet to live in a place where so many of summer’s fruits and vegetables are in season at the same time.
I realized it when I stopped by the farm stand to grab some berries and found myself staring at cherries, strawberries, boysenberries, blackberries and blueberries. All local, all harvested that morning just a few feet away.
I feel like the simplicity of this recipe might be a little shocking. Despite my past endeavors of making pierogi
, massaging kale
and letting flavors blend
for a few days in the fridge, these roasted radishes take about 15 minutes start to finish.
Quick. If you make these cranberries right now they will be ready for your New Year’s Eve cocktails. And trust me. You are going to want them for your cocktails.
These tart little berries are sweetened with a syrup made of raw sugar, rich bourbon and aromatic whole spices. They take only minutes to prepare and they make a good destination for the half bag of cranberries left in the fridge that you can’t find a use for.
Every year, I go to the grocery store mid-October and ask if they have fresh cranberries. Every year the hard working person in the produce section tells me that they don’t come in until mid-November. So last week my expectations were low, but I had my eye out anyway.
When I turned to find a pile of bags front and center in the lettuce row, I’m certain my cheer carried itself to the freezer section across the store.
Rumor has it the season arrived earlier this year. As a result, it will end earlier to. So stock up. I’ve already started.
One might look at these photos and say — who sits down to only a bowl of lentils?
The answer to that question would be me. I have lentils as a meal so often that I’ve run out of new ideas for preparing them.
That pretty well sums up how this recipe came about. The solution to my problem called a curry powder rut.