Let me get straight to the point. Thanksgiving is next week and I’m feeling behind on the planning, shopping, “making-ahead”! I’m still pinning recipes and trying to decide what will end up on the menu. What are your plans? Are you hosting, or guesting?
Since we’ve been away in California for the last three holiday seasons, I’m looking forward to reuniting with family in NY around this holiday that’s always been a family favorite.
Growing up, my parents latched onto this one American tradition with gusto. Starting the cooking after a long day of immigrant hustle, roasting the turkey late into the night so that we can all enjoy the feast for breakfast. It wasn’t lost on my brother and I that eating turkey at 10 am was not “normal” as evidenced by every TV sitcom we watched. But we were far from a “normal American” family so it was accepted as our tradition. The ritual of laboring over roasting the turkey late into the evening still has me smelling the fragrant air in my sleep on Thanksgiving eve.
For this year’s Thanksgiving gathering, my mom offered to make the turkey – I don’t think she ever took a year off since twenty something years ago so I wasn’t about the end that streak. I took her up on it, which left me with the sides. What better excuse to try out some new dishes I’ve been wanting to make?
Here’s a roundup of a few sides that’s been making the shortlist. What’s on your list this year?
1. Tumeric Roasted Carrots with Seeds – This divine looking dish is from a new cookbook “Dining In” by Alison Roman that’s been getting rave reviews. It looks stunning on the bed of arugula. Grab the recipe from Food52 here.
2. Chicory Salad – I love a bitter salad to balance out the classic mild flavors of Thanksgiving. This one looks simple with a bright vinaigrette. Grab the recipe from Bon Appetit here.
3. Mashed Cauliflower – I won’t forgo the classic mashed potato, but want to try this one with cauliflower too as an alternative. Grab the recipe from the Kitchn here.
4. Roasted Pumpkin Salad – this warm hearty pumpkin salad looks like fall on a plate. I may double the recipe for lunch post-feast days. Grab the recipe from 101 Cookbooks here.
5. Spiced Cranberry Chutney – Chutney at the Thanksgiving table feels like an easy way to add a twist to traditional cranberry sauce. This one is spiced with ginger and citrus for added bite. Grab the recipe from Food and Wine here.
This Cranberry-beet chutney from Cooking Light looks amazing. I love the twist with adding beets and the beautiful colors it lends to the table. Grab the recipe here.
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