Stuffing, mashed potatoes, sweet potato casserole, green bean casserole. Most people will say that Thanksgiving isn't a holiday without these traditional dishes, but that doesn't have to be the case. Although they are classics, it doesn't mean they can't be reinterpreted, reimagined, or replaced with an equally interesting seasonal side dish. When vegetarians are around, it's also courteous to keep them in mind when planning the menu.
Rice rarely gets attention on Thanksgiving. Some people make it just in case it's requested, but most often it's ignored altogether. Rice pilaf is actually a very appropriate dish to serve at Thanksgiving. This recipe, made with wild rice and quinoa, is perfect for the holiday. It's altogether symbolic of the season and is studded with toasted pecans and pomegranate seeds. It's a good side kick or even alternative to classic dishes, such as stuffing.
Wild rice is very American. It was and still is cultivated by Native Americans. But it's actually not a rice but a seed of a grass that grows in marshy areas and it can only be collected by boat. Pecans are a specialty of the South, where pecan trees are everywhere. So what could be more American than this dish? The addition of quinoa, a South American grain, adds protein and texture to the dish. Gladly serve it to the vegetarians in your family.
Fall
Fall
Easy Apple Phyllo Crisp
With all the beautiful apples available for picking and baking, it's hard to not indulge in some seasonal sweet treats. I have to admit, the Fall season is my favorite for many reasons, but mostly because it includes the produce I love most. The list is very long and continues to grow every year.
At one time I also had "phyllo-fear", I'm not really sure why. It turns out it is so easy to work with and rarely if ever gives a problem. I think the most important thing to remember is to defrost it overnight in the refrigerator, it will unroll perfectly. Don't be afraid like I was for so long.
The layering of pecans between the sheets of the phyllo also adds a crunchy addition to the tart's flaky foundation. It is incredibly good. I could go on and on about the flavor here, not to mention the wafting smell of cinnamon and sugar coming from the kitchen while it is baking. A true winner and must try this apple season.
Shaved Pear, Celery, and Endive Salad with Bleu Cheese and Walnuts
Pears ... the other fall fruit. Pears just don't seem to get their due respect, taking a back seat to apples, which are the symbolic fall fruit. But pears are exceptional in their own right. And even though they do get compared to apples, pears deserve single attention. If you love pears like I do, you know what I mean. Biting into a ripe, juicy pear is a moment to savor.
Pears are great eaten right out of hand, but they're also great in recipes—in sweet ones, like pies and crisps, but also in savory ones. I particularly like pears in salads, cut into slivers, paper-thin slices, or even roasted. Pear salads make an elegant appetizer for any dinner party, especially if you're celebrating the season like I'm doing. Pears are worth celebrating this season.
In this salad, pears join in with celery, endive, walnuts, bleu cheese, and pomegranate seeds. It's a flavorful combination all tied together by a honey and Dijon mustard vinaigrette. To get the pears so thin, start with very form but ripe pears. Use a mandoline to create the paper-thin slices. You can also cut the pears by hand into thin wedges. Enjoy the season!
Pumpkin, Barley and Sage Soup
Soup weather has hit hard today, very rainy and gloomy all around. A good day for a fire and just hanging out.
With Fall in full swing, some type of pumpkin soup seemed in order. This particular recipe is spicy (from the andouiile sausage) and a little bit sweet from the addition of maple syrup.
Served with fresh baked bread it was the perfect afternoon meal.
This soup is so easy to make, no other pictures were necessary. So enjoy the Fall season and hopefully you have soup weather too.
Easy Tuscan White Bean Soup
I love making big batches of soup on the weekend. I store some of it in the refrigerator, and the rest I freeze in quart containers for when I need a quick lunch or dinner. I also prefer using homemade chicken stock, which I also keep in the freezer.
Whenever I have a rotisserie chicken from the market, I throw whatever is left in a pot with an onion, celery, some peppercorns and cover with 3 or 4 quarts of water and boil for an hour or two to create a rich and flavorful stock.
This traditional Italian soup is one of my favorites – it uses mostly basic ingredients, but is so delicious. The flavors intensify as it sits, so it’s even better the next day.
More Articles ...
Welcome to the new One for the Table ...
Our Home Page will be different each time you arrive.
We're sure you'll find something to pique your interest...