Today I am sharing some of my favorite Fall recipes. They would all make great additions to your Thanksgiving table, although I enjoy them all season long. It’s a great time to get cooking!
Roasted Butternut Squash Soup : A cup of soup makes an elegant starter for any meal. Apple, roasted garlic and cayenne lend complexity to this creamy (non-dairy) soup – and, oh, the color!
Wild Rice with Roasted Cauliflower: Wild rice is nutty and chewy and very satisfying. Roasted cauliflower, fresh mint and golden raisin make it special (and keep it gluten-free and vegan, without even trying).
Shaved Brussels Sprouts Salad: Raw Brussels sprouts are a surprising and welcome play on a traditional green salad. Toss them with walnuts, dried cranberries, Parmesan cheese, and a pomegranate vinaigrette. Yes, please.
Cornbread Stuffing: If, like me, you live for that one time of year when you make stuffing, print this recipe immediately. Just. Really.
Leek & Artichoke Bread Pudding: This dish was on our Thanksgiving menu at Flagstone Pantry. I had customers that served it as a vegetarian main dish for dinner – or for brunch the next day!
Cranberry Chutney: A chunky cranberry sauce with dried fruit, fresh citrus, pecans – make this and use it all week long on – everything!
Roasted & Stuffed Acorn Squash: Show-stopper alert. This is a beautiful side dish (or main dish) that you can make ahead of time and reheat. Featuring our fave – wild rice!
Rosemary Mashed Sweet Potatoes: Change it up! Add some color to the table! These mashed sweet potatoes are aromatic and dairy-free.
Grilled Turkey: I always grill my turkey, just like my Dad. The best part – my oven is free all day long…
Wishing you a bountiful and colorful Fall!