Thursday, March 28, 2024 -
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And now, to Thanksgiving

thanksgiving_iconsWe admit: With election season being what it was, and election night being what no one was expecting, we’ve let Thanksgiving fall somewhat to the wayside.

Were we the only ones caught off guard earlier this week when we realized Thanksgiving was just one week away?

As we wrote in our editorial this week, it’s coming at just the right time. Americans, as a collective, need a break. We need that day off dedicated to spending with family and friends. And if snow should happen to decide to reappear in a week’s time — well that coziness would be mighty welcome, too!

Here’s where the conundrum comes in. Thanksgiving is now squarely on the agenda, but it made it onto the agenda too late for us to collect and test some new holiday recipes for you.

But that doesn’t mean we can’t share some ideas. Here are some recipes for vegetable sides — some of which we’ll be trying out come Thursday. If they work for us, they’ll probably make it onto our Thanksgiving blog post for 2017. Let us know how they come out for you!

  • The starter is a tough one on Thanksgiving. If you’re not doing appetizers/crudités as people arrive, we recommend going for a formal starter. This year we’re going to try a salad composed of kale, roasted beets, toasted almonds and sectioned mandarins with a soy sauce-infused dressing.
  • Everyone loves a classic mashed potato, but why not jazz it up this year with an Irish version? Colcannon incorporates kale, and champ incorporates spring onions. Neither are short on butter (parve: marg) or milk (parve: soy or almond)!
  • Caramelized onions are an unexpected side dish. These shallots, which we’ve tried before, are tart yet sweet, with a wintery flavor.
  • If you’re looking to serve an orange vegetable outside of the squash family, try this recipe for carrots glazed with harissa and maple syrup. The sweet/hot flavors should provide a slightly exotic kick to the more classic flavors of the meal.

Happy cooking!




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