Planning your T-giving meal ? These recipes are the bomb-digity…
Roasted Squash with Fennel and Asparagus (I made this last year for Thanksgiving dinner and it was so delicious).
1 large butternut squash, peeled, seeded, and diced
1 large fennel bulb, halved, cored and sliced
5 shallots, quartered
4 garlic cloves, peeled
1 lb. of asparagus, cut into 2 inch lengths
2 Tbs. extra virgin olive oil
2 tsp balsamic vinegar
1/2 tsp sea salt
3 pinches of pepper flakes
Chopped fresh parsley for garnish
Preheat oven to 400 degrees F. In a large bowl, combine squash, fennel, shallots, and garlic. Add oil, vinegar, salt and pepper flakes and toss to coat evenly. Spread vegetables on cookie sheet and roast for 20 minutes. Remove from oven, fold in asparagus and return to oven for about 20 minutes. Garnish with parsley and serve. Serves 6.
GF Multigrain Pilaf with Toasted Sunflower Seeds (This will be a new side dish I will bring to my sister’s).
1/2 cup sunflower seeds
1/2 cup millet
1/2 cup brown rice
3 cups water
1 large onion, diced
1 Tbsp. extra virgin olive oil
Soak brown rice for 1 hour in bowl (cover with water). Drain, rinse, and drain again.
Preheat oven to 250 degrees F.
Spread sunflower seeds on cookie sheet and roast 8-10 minutes until golden brown. Remove from oven and set aside to cool.
Rinse millet, place in large Dutch oven over medium heat and dry-roast until fragrant. Add brown rice and 3 cups water. Bring to boil. Cover, reduce heat and simmer until water is absorbed (about 20 minutes ). Remove from heat. Set 5 minutes before fluffing.
In large skillet over medium heat, saute onion in olive oil until soft. Add to grains and stir to combine. Top with sunflower seeds and serve.
Apple Crisp (This dessert was a hit last year. Totally making it again).
Filling: 12 apples, cored and sliced, 1/4 cup maple syrup, 2 tsp. ground cinnamon, 1/3 cup dried currants, 1 Tbsp. almond meal flour.
Topping: 2 cups of gluten-free rolled oats, 1 cup almond meal flour, 1/2 cup chopped walnuts, 1 Tbsp. ground cinnamon, 1/4 cup maple syrup, 1/2 cup coconut oil.Preheat oven to 375 degrees F.
To prepare filling, place apples in large bowl. Fold in syrup, cinnamon and currants. Sprinkle on flour and gently fold until combined. Spread mixture into 9 x 12 inch baking pan.
To make topping, use the same mixing bowl and combine oats, flour, nuts and cinnamon. in separate bowl, whisk together syrup and oil, add to dry ingredients, and mix until crumbled. Spread topping evenly over apples, cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes or until apples are cooked through. Remove from oven and serve.
I’m going over my sister’s house this year so I’m bringing these side dishes plus dessert.
What you doing for the Thanksgiving holiday? Are you making dinner or going away to see family?
First I want to say that your site is so beautiful I want to move in!
Second, the recipes are amazing and I love fennel. It makes me feel so great, that looks delicious.
Many thanks, Hannah! I can talk about fennel all day…that licorice taste. I can’t wait to sit down and dig into all the healthy and homecooked food. You got me inspired…and plan to make your butternut squash and black bean soup.
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Mmmmmm…. I love fennel! Great recipes Lisa! Can’t wait to try them 🙂
Have a great Thanksgiving, Rachel! I know, I just love fennel, too. What a great vegetable!
These recipes sound amazing Lisa!! Hope they fed your family well! LOVE squash and particularly love apple crisps!!!
Hi Liz! I’m responding a year late!!!:) Thanks so much about the recipes…they are truly delicious. xx
I wish I was a great cook so that I could make these yummy recipes.. I am getting hungry just by reading them 🙂
I am sure you are a great cook…if I can do it, anyone can! I used to never use my stove awhile back before kids. In fact, I actually stored winter clothes in the oven since I NEVER cooked. Terrible, isn’t it?! I am so glad that things have changed…I just love to cook now, and preparing and making food at home is so spiritual. It is a part of my meditation.
I can not wait to try these recipes…they are mouth watering. They will go great with my baked tofu! Thanks Lisa!!!
Ooooh, that baked tofu! Yum! I made these dishes last and will do a repeat since they were so delish. Hope you try these, my friend. xo
I love roasted beets and butternut squash with rosemary. The colors are gorgeous!
I usually make a hazelnut and cous cous stuffing.
I also love to make my own cranberry sauce with orange to go with a organic turkey from whole foods.
Then to finish a berry crumble with almond and oat crust.
Love thanksgiving we usually have 18 at our place every year.
Loved your fennel asparagus recipe and it was a hit last year for me, but my extended family knows to bring their own stuffing, sweet potatos and mashed potato as my versions don’t meet their taste buds! too many vegies that still have a color rather than shades of brown and cranberry jelly from a can (yuck.
Love to hear of everyones ideas.
That hazelnut and couscous stuffing sounds like heaven. PLEASE pass me the recipe. I would love to make it. AND that berry crumble. Oh, my mouth is watering, Em. I can relate to the extended family thing…that’s why I usually bring food that looks colorful and tastes lighter and not as heavy as the traditional masted potatoes,etc… Thanks so much for sharing your Thanksgiving ideas. Love it! (don’t forget to share your recipes!). Big hugs to you.
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