Thanksgiving is just one week from today! Do you know what you’re cooking? Try these lighter versions of holiday classics 🙂
Squash & Quinoa Salad: This recipe is another great way to enjoy quinoa. Fall and winter squash combine with celery, onion and parsley for a hearty and comforting side dish.
Savory Stuffing: I haven’t eaten turkey since I was twelve years old, but that hasn’t stopped me from enjoying
delicious stuffing each year. This recipe tastes so amazing, it will cure you from ever making stuffing from a box again!
Herb-Infused Mashed Root Veggies: This dish is so much more interesting than
plain mashed potatoes. It is made with yellow potatoes, carrots, parsnips, and turnips which all lend color and nutritional density. I made this for Thanksgiving and was so pleased with how it turned out.
Fruity Cranberry Relish: Cranberry relish is such a holiday tradition that it’d hardly be Thanksgiving without it. This relish is almost more like a fruit salad than strictly a relish. It’s wonderful to spread on crackers or to accompany your mashed potatoes and stuffing.
Nancy’s Party Rolls: My mom makes her famous party rolls each year on Thanksgiving and Christmas, an event that the whole family looks forward to. The rolls are soft, slightly sweet and buttery. This year I took the beloved recipe gave it a veegetarian make-over by removing the animal products and replacing white flour with whole wheat. The new healthier version was a hit! Give it a try…
I’ll admit that before trying this recipe I didn’t even know what fennel bulb was–what a revelation! This white bulb packs amazing flavor, reminiscent to black licorice (in a good way).
Pomegranate seeds add beautiful color while the orange pieces contribute a hint of tangy citrus and pecan pieces round it out with a satisfying, buttery crunch.
Gourmet Stuffed Acorn Squash: This dish is truly bursting with flavor. The wild rice mixture is filled with onions, celery, pecans, dried apricots and a plethora of spices. Serving the rice in acorn squash bowls makes it fun and gives you sweet, tender squash to enjoy after you’ve eaten the rice.
Holiday Sweet Potato Pie: This pie is absolutely delicious — so much so that I doubt I’ll make another pumpkin pie as long as I live. The crust and topping are made with three types of toasted nuts (walnuts, hazelnuts and almonds) that give the pie layers of flavor and hints to your taste buds that this pie is something special.
Pumpkin Cupcakes with Cinnamon Frosting: I made these cupcakes a couple of days after Thanksgiving, when the sweet potato pie ran out. They are moist with wonderful pumpkin flavor, and the added bonus of mini chocolate chips. The frosting has a hint of cinnamon which is delicious. Yum!
Have a wonderful Thanksgiving day with your friends and family!