It’s just about time to start thinking about what will be served on Thanksgiving! While many families have their “classics” that they like to stick with each year, some like to switch it up. If you like to switch it up, then these recipes are for you!
For the Dressing
- 1/3 cup vegetable oil
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 4 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 medium red onion, finely chopped
For the Salad
- 1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
- 3/4 cup sliced almonds, toasted
- 3/4 cup dried cranberries
- 3/4 cup fresh Italian parsley leaves, coarsely chopped
- Kosher salt
- Freshly ground black pepper
- Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
- Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
- Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.
Recipe from the Kitchn
Maple Balsamic Brussels Sprouts
For the Brussels Sprouts
- 4 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- ½ red onion, thinly sliced
- 2-3 garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- salt and pepper, to taste
- ⅓ cup raw/unsalted hazelnuts, roasted chopped
For the Maple Balsamic Glaze
- 3 tablespoons balsamic vinegar
- 2 teaspoon maple syrup
Preheat the oven to 425 degrees F.
Wash and half the Brussels Sprouts. Thinly slice the onions and mince the garlic. Toss them all together along with oil, rosemary, salt, and pepper. Spread onto a baking sheet in a single layer and bake for about 30 minutes, stirring occasionally, until browned on the outside and tender on the inside.
Stir together balsamic vinegar and maple syrup and set aside.
When the Brussels sprouts are charred along the edges, pull them from the oven and transfer them to a serving platter. Toss with hazelnuts and maple balsamic glaze. Enjoy!
Recipe from My Darling Vegan
- 2 cups tri-color quinoa or variety of choice
- 4 cups vegetable broth (or chicken broth)
- 6 cups finely diced sweet potato or butternut squash
- 1 large shallot diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 teaspoons dried sage
- 1 teaspoon ground cinnamon
- 1 teaspoon chili flakes (optional)
- 1 teaspoon salt & pepper
- 1/2 cup chopped pecans
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- optional add-ins: 1/2 cup dried cranberries or 1 – 2 finely chopped apples
- Add quinoa and broth to a large pot. Bring to a boil, cover and reduce to simmer for 10 – 15 minutes until all the broth as been absorbed. Remove from heat, fluff with a fork and allow to cool while you prepare the remaining ingredients.
- While the quinoa is cooking, preheat the oven to 400ºF.
- Toss your diced sweet potatoes (or squash), shallot and garlic in a large bowl. Add spices, salt and pepper, then drizzle with oil and toss to combine. Transfer to a baking sheet and roast for 15 – 20 minutes, flipping half way through.
- Assemble stuffing by combining cooked quinoa, potatoes and pecans in a large mixing bowl. Stir together and add apple cider vinegar, rosemary and thyme. Toss to combine. Taste and adjust seasonings as needed.
Recipe from Simply Quinoa
Green Bean Casserole
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley plus additional for garnish
- 4 tablespoons extra virgin olive oil, divided
- 2 1/2 pounds green beans trimmed
- 1 medium onion very thinly sliced
- 8 ounces baby bella (cremini) mushrooms sliced (do not use plain white mushrooms, as they do not have much flavor)
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 7 ounces 2% Greek yogurt
Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
In a small bowl, stir together the Panko, Parmesan, parsley, and 2 tablespoons olive oil. Set aside.
Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until crisp-tender, about 3 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.
Meanwhile, heat 1 tablespoon oil in a large, wide saucepan over medium heat. Add onion and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes. Add the remaining 1 tablespoon olive oil. Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high. Stir in the salt, pepper, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Remove from the heat and stir in the Greek yogurt.
Transfer half the green beans to the prepared baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce. Sprinkle the breadcrumb mixture over the top.
Broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 10 minutes prior to serving. Garnish with additional fresh parsley.
**Green beans can be blanched 1 day in advance and the sauce prepared 1 day in advance. Store separately in the refrigerator, then gently reheat the sauce on the stove until steaming before combining with the green beans. If the mixture becomes too thick, thin it out with a splash or two of milk. I haven’t tested assembling the entire casserole in advance, but I think that you could layer together the sauce and beans in the baking dish, cover the dish with foil, then heat it (covered) in a 350 degree F oven until hot. From there, sprinkle with breadcrumbs and broil closer to serving.
Recipe from Well Plated by Erin