I hope that everyone had a wonderful Thanksgiving and is refreshed for the week ahead. I probably should have done this before Thanksgiving, but I thought I would still share this year’s menu with you, with links to the recipes. You can always bookmark it for next year, use some for your Christmas menu, or there are a few dishes listed at the bottom that I think are fantastic at any time.
Cheese and Vegetable Platter
Stuffed Portabella Mushroom
Salad and Vegetables
Venison with Roasted Vegetables
A choice of Cranberry Tart or Apple, Blueberry, or Pumpkin Pie
The following dishes were particularly easy and wonderful. Thank you to Epicurious and Bon Appetit!
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
If you end up trying these dishes or any of the ones on the menu, let me know how they turned out :)
A Whole Lotta Love,