Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo*
It’s the week after Halloween, that makes it officially “Start Thinking About Thanksgiving” time. I’ve already invited my guests and I’m starting to work on my menu. I’ve also created a new category “Thanksgiving” (column on the right) of recipes I’ve already tested and published that would be suitable for the T-day table. There are about 25 recipes in this category such as Gluten-free Dairy-free Cornbread, Crunchy Red Cabbage Salad, Fruited Quinoa Salad with Fresh Ginger Dressing, for dessert there’s Apple Galette, Chocolate Torte, or Maple Glazed Pears. Some of the recipes are very traditional some less; some could use tweaking…for instance the Roasted Chicken recipe is exactly what I will be doing for my turkey, however, I will double or triple the rub, depending on the weight of my bird, and of course, the cooking time will be much longer. I’m planning on using the Tzimmes recipe for my candied sweet potatoes…increasing the potatoes and deleting the carrots and prunes. So go browse and see if any of these recipes inspire your holiday menu and don’t forget to click on “Older Posts” since there are only 10 recipes per page.
I’m still inundated with apples and this week I got tomatillos from the CSA too. Therefore, this Thanksgiving, in addition to cranberry sauce and/or relish, I’m going to serve Apple Tomatillo Chutney – you can never have too many condiments on the table and this one is really delish. I’m also going with an apple soup instead of squash (look for the recipe next week). There are 2 squash soup recipes I’ve already published if you want to go the more traditional route.
So Happy Planning…lots more Thanksgiving ideas/recipes to come.