It’s almost Thanksgiving, ya’ll! I don’t know about you, but it’s my favorite day of the year. I love it because it combines the things I love the most in this world: family (by blood or bond), food, wine, tradition, and gratitude.
If you’re pondering what to add to your menu this year, here are a couple suggestions from blog-posts past.
Thanksgiving Menu 1: Perk up your Turkey with these additions!
- Appetizer: Crispy on the outside, creamy on the inside with a little tartness from the cranberries, this Brie en Croute with Curried Cranberry Relish is a nice autumnal upgrade from cheese and crackers.
- Main: I’m all for simple when it comes to any kind of poultry (and entertaining). The Thanksgiving turkey is no exception. We’ve got too many sides and pies to dive into, am I right? Here’s a recipe I’ve used and revisited in the past for its simplicity and perfect seasoning.
- Side: For a lovely veggie roast with a little sweetness from chopped dates and little crunch from Marcona almonds, try this recipe for Roasted Green Beans with Diced Dates, Garlic, and Marcona Almonds
- Side: Layers of beets, creamy goat cheese, and roasted walnuts will turn any non-beet-lover into a beet-lover. Everyone will be asking for this Scalloped Beets recipe.
- Dessert: Like it did when it won the Blue Ribbon at the North Carolina State Fair, Neva Tee’s Carrot Cake is sure to steal the show every time.
Thanksgiving Menu 2: A Non-Tradtional Autumnal Feast
- Appetizer: Nibbles are good to have on your menu, whether you and your guests are imbibing or not.This Roasted Shallot Tart drizzled with Honey- Balsamic Reduction is just the ticket to start the meal off on a highest note.
- Salad: Here’s a lovely, simple salad that gives a nice bitter balance to the rich foods that bookend this menu.
- Main: Want to change things up from the same-old, same-old? Kale and Italian Sausage Lasagna with Pumpkin Béchamel is a good way to stray. Even better? You can assemble it ahead of time.
- Dessert: Add a little buttermilk to your pumpkin pie filling to take it to the next level. With just a hint of tartness from the dairy, Buttermilk Pumpkin Pie is sure to be a crowd pleaser.
Thanksgiving Menu 3: A Vegetarian Feast
- Starter: Here’s a Kale, Fruit, and Barley Salad that isn’t overly ambitious (for the non-adventurous guests) but super flavorful, and it’s nutritious to boot!
2. Main: Though this Stuffed Acorn Squash recipe takes a little time to prepare, you can easily prep both the squash and the filling a day ahead to cut down on the time you’ll spend in the kitchen the day-of.
3. Dessert: Finish your vegetarian feast with this Cardamom and Plum Crisp. Adding a healthy dollop of whipped cream or a scoop or two of vanilla ice cream will make this even better.
Francesca Kelley says
FYI: I have made your carrot cake posted on Food 52, twice! Love it…
Mary Catherine says
Thanks for stopping by, Francesca–I’m so happy to hear you love that carrot cake. I just made it yesterday and it hit all the right spots! Be well.