ON THE MENU: Clementine Daily

Are you following my recipes on Clementine Daily?  My "On the Menu" column includes new simple, weeknight recipes each week.  A few recent ones are below -- please check them out!       (Hover over image for recipe title and click for recipe!)

ROASTED ROOT VEGETABLES WITH PINE NUTS

ROASTED ROOT VEGETABLES WITH PINE NUTS

SPANISH TORTILLA

SPANISH TORTILLA

BOURBON & TANGERINE-INFUSED CRANBERRY SAUCE

RICOTTA PASTA WITH MEYER LEMON & PARMESAN

HEIRLOOM POLENTA PIZZA

GRUYERE GRILLED CHEESE WITH GRANNY SMITH & WHOLE-GRAIN MUSTARD

THANKSGIVING RECIPE ROUNDUP

Here is a quick round-up of last minute entrees, sides and desserts to make for this year's Thanksgiving.  Don't fret if you need one more side or a quick dessert, take a look below.  These recipes are all simple, seasonal and veg-friendly options for your table.  

Let me know if you plan to try any and of course,  I hope you all have a happy Thanksgiving!

Thyme, Marjoram & Leek Socca (GF, V)

Wild Mushroom Gravy (GF, V)

Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

Peach & Blackberry Ramekin Crisps (GF, V)

"RELIEF" Side Dishes

I'm traditional when it comes to certain things on Thanksgiving and mashed potatoes is one of them.  I don't want skin, herbs, or "crushed" potatoes -- just straight-up cream and butter.  Other sides can stand a little mixing up.  Thanksgiving is already a very hearty meal, not every side dish needs a stick of butter and potatoes.  Sometimes you need a "relief" side, ie. a lighter version of a classic Thanksgiving dish.  This side will please your guests and their palates leaving you more (emotional) room for pie and spiked cider.

ROASTED BRUSSELS SPROUTS WITH CREME FRAICHE, LEMON, DILL & CRUSHED PISTACHIOS (Gluten-free, Vegetarian) 

Serves 6

1.7lb. whole brussels, sliced thin

2-3 tablespoons olive oil

2 lemons, juice + zest

1/2 cup pistachios, crushed

3 tablespoons creme fraiche

1 oz. dill, minced

Sea Salt to taste

1. Preheat your oven to 400 degrees.  Rinse, dry and slice brussels very thin (a mandolin would work great).  Add them to a large mixing bowl with olive oil, juice and zest of 1 lemon and sea salt to taste.  

2.  Empty everything onto to a foil-lined baking sheet.  Add half the dill and mix in gently with your hands.  Bake for 30-45 minutes or until brussels are crispy!

3.  Pour your brussels back into a large mixing bowl.  Stir in the creme fraiche, rest of fresh dill and the juice & zest of the other lemon.  Sea salt to taste and serve immediately!  

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PS!  Don't forget to "subscribe by email" on the sidebar (--->). Now, you can get SK posts delivered straight to your inbox.  Have a Happy Thanksgiving!