Unfortunately, Dave & I are not able to visit our families over Thanksgiving. While we won't be enjoying this holiday with them, we will be having our own special, little day together.
We want a simple meal we can prepare together that celebrates the foods of the season & leaves us feeling nourished rather than "stuffed". Something fun, active, & outdoors is in order too.
Our table might not be all that traditional, but it is inspired by beautiful, delicious & nourishing foods. While planning out our meal, I was trying to envision it -- we eat with our eyes first after all -- so I decided to make an inspiration board.
[Photo credits are given in the following links, clockwise.]
- Aran's Squash, Apple & Quinoa Crumble ~ (GF) This savory dish is delicious. One of my favorites.
- Millet Mash ~ (GF) I haven't tried Sarah B's millet mash yet. I plan to pair it with a miso gravy.
- Brussels Sprouts ~ Molly's are braised in cream, which I won't be doing; but I thought coconut milk might be an interesting option along with chopped dates, a little nutmeg, etc.
- Wild Mushrooms ~ I'm not sure I can get my hands on chanterelles; but after seeing Mary Sue's lovely oven-roasted ones, I thought splurging on wild mushrooms would offer a nice, "meaty" side to our plant-based dinner. (They won't be served on polenta this time.)
- A fresh Winter Greens Salad with my Pomegranate Vinaigrette (recipe below). I think I'll leave the shallots out of the dressing, & roast them in rings for a crispy topping (per Dave's request). I especially love this salad with a little fresh dill mixed into the greens.
- For something sweet, I'm thinking of poaching fresh figs in wine & thyme, & serving along side a homemade coconut ice cream...but what flavor? Have you ever poached figs?
1 clove garlic, minced
1 small shallot, minced
½ C pomegranate juice blend [add less if using pure pom juice]
½ C extra virgin olive oil or flaxseed oil
2 T balsamic vinegar
1 T stoneground mustard
sea salt to taste
Combine & blend all ingredients in a blender or whisk by hand.
I'm excited to stop by the CSA on Wednesday & see how the local foods influence any last-minute ideas.