This tomato salad is the perfect fresh-from-the-garden all-purpose summer side dish for the season. It’s bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
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For many, the Thanksgiving feast is the biggest meal of the year, both in the scope of the menu and size of the guest list. Our nourishing, high-flavor Thanksgiving menu serves 12, and you can do much of the work ahead of time.
Nibbles:
Even though guests know they’re in for a hearty meal, you’ll still want to greet them with a little something. Set out a bowl of Lia’s Spanish Leaning Spinach and Chickpea Dip with crackers, carrot sticks and celery spears. Make a 1.5x batch to serve this crowd.
Appetizer:
Ginny’s Wild Rice Salad with Pistachios and Golden Raisin Vinaigrette adds a lovely, fresh note to the spread (you’ll need to make a 1.5x batch of this, too). Even better, it’s designed to be made in advance to save you time on the big day. Be sure to check out her tips for planning a stress-free feast.
Main event:
Lia’s six-ingredient Miso and Herbed-Rubbed Applewood-Smoked Turkey boasts huge flavor. Even better, it’s smoked on the grill, which frees up oven space on Thanksgiving.
On the side:
If you’re like me, you love the Thanksgiving sides best of all! Our “Sans Pan” Cider Gravy is designed to go with our grilled bird, and you can make it in advance. Round out the buffet with our interpretations of all the traditional trimmings: Green Beans with Frizzled Shallots (prep a triple batch for this menu), Susie’s Breadcrumb Stuffing (1.5x batch), Sweet Potato Puree with Honey and Crispy Shallots and Grandma Friese’s Whole Cranberries.
Sweet finale:
Pumpkin Tart with Maple Whipped Cream and Toasted Walnuts or Apple Pie with Chinese Five Spice and Hazelnut Crumb Topping? I say, make both and keep everyone happy.
To sip:
Pairing wine with a widespread menu like this can be tricky. Lia’s advice: Let the flavors of the bird be your guide. In this case, the turkey’s miso and smoky notes lead her straight to Gewurztraminer.
All of us at wish all of you and yours a happy, healthy and nourishing Thanksgiving!
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better. The method may seem backwards, but adding the olive oil and shallot at the end makes the flavors even more intense.
1/4 cup vegetable broth
1 pound medium green beans, topped
1 tablespoon olive oil
1/2 cup shallot, thinly sliced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Bring broth to a simmer over medium heat and add beans. Cover and cook for 2-3 minutes, until beans are just pliable. Uncover and increase heat to high. Sauté beans until all liquid has evaporated. Add olive oil, shallot, salt and pepper and continue sautéing for 3-5 minutes, until shallots are crispy and beans are tender and browned in places.
Serves 4
