Garlic mashed potatoes. broccoli salad with bacon and dried cranberries. deviled eggs(best ever). honey glazed yogurt biscuits. arugula salad with pomegranate, toasted hazelnuts, and shaved parmesan. ginger hibiscus kombucha(almost as good as wine!)
This year our thanksgiving menu is humble, as is our plans. The three, or four of us, have chosen to lay low and get some good quality family time. We went pretty untraditional, without a turkey, yams, and pumpkin pie, but even so, everything was delicious and still felt like Thanksgiving! Here are a just a few of our favorite sides we enjoyed this year. All of these are not exclusive to Thanksgiving, and can easily roll over into ideas for Christmas. I hope your day is filled with good food and people you love. Happy Thanksgiving!
Deviled Eggs With Creme Fraiche
Recipe from Local Milk
Makes 12 deviled eggs
6 hard-boiled eggs
3 tbsp. creme fraiche
3 tsp. high quality mayonnaise
1 tsp. Dijon mustard
1/4 tsp. sugar
1/4 tsp. apple cider vinegar
1/4 tsp. fresh ground pepper+ more for garnish
Large pinch of sea salt
Paprika for garnish
Slice hard boiled eggs in half. Remove yolk and set whites aside on a serving platter. Combine all ingredients in a large bowl and mix until smooth. Scoop or pipe yolk mixture back into the egg whites and garnish with fresh pepper, and paprika. Keep in fridge until you are ready to serve.
Broccoli Salad with Bacon and Dried Cranberries
Adapted from Dad’s recipe, that originally came from our good friend Melodie.
3 heads of brocoli
1 small red onion, diced
1 cup dried cranberries
1 cup of sunflower seeds
1 package of apple smoked bacon
1 cup high quality mayonnaise
1/4 cup sugar
4 tbsp. red wine vinegar
Cook bacon in oven or pan until crispy. Meanwhile, wash and cut the stems off of broccoli, and cut into bite sized pieces. Add broccoli, cranberries, sunflower seeds, and onions in a large bowl. Chop bacon into bite sized pieces and add to bowl. Set aside. Whisk together mayonnaise, sugar, and red wine vinegar. Pour dressing over ingredients and mix thoroughly. Let rest in the fridge for 3-4 hours. It tastes best once the flavors have marinated. It can even be made the night before you want to serve it.
Our Favorite Yogurt Biscuits
Slightly Adapted from Super Natural Every Day
2 1/2 cup flour
1 tbsp. baking powder
1 1/2 tsp. sea salt
1/2 cup unsalted butter, chilled and cubed
1 1/3 cup greek yogurt
2 tbsp butter+ 2 tbsp. honey, melted for glaze
Pre-heat oven to 450. Place all dry ingredients in food processor. Blend until combined. Place chilled cubed butter on top of flour and pulse 15- 20 times until flour resembles small pebbles. Add yogurt and pulse 10-15 more times until just combined. Place dough on a lightly floured surface and shape into a small square. Dough should be fairly thick rather than thin and rolled out. Cut into 9 equal pieces, and place on a baking sheet lined with parchment paper. Generously spread honey and butter glaze on each biscuit, and bake for 15-17 minutes. Serve with more honey butter on the inside.
Nutella Raspberry Tart
I adapted it slightly from this favorite recipe.
I simply added homemade nutella on top of the date nut crust, followed by the coconut whipped cream, and raspberries. AMA-ZING! I let the nutella layer sit in the freezer for about 20 minutes before I added the whipped cream, and berries. I can’t decided if I prefer the nutella version over the plain coconut whipped cream. I decided that I don’t have to choose, they are both fantastic.