Refreshing Thanksgiving Dish Ideas, Influenced by the Garden, for a Vibrant Gathering
Celebrating fresh flavors of the garden, a diverse selection of Thanksgiving dishes honors the season's harvest. The table is adorned with a vibrant array of sides and hearty entrees, aiming to bring the essence of the garden to every holiday feast.
Envision the satisfying crunch of just-harvested vegetables, the enticing aroma of herbs fresh from the garden, and the comforting richness of farm-fresh produce. This Thanksgiving spread is a testament to nature's bounty and the hard work that goes into cultivating the land.
Gather around to savor the taste of freshly picked ingredients while appreciating the effort devoted to nurturing the earth. From farm to table, our Thanksgiving celebration is a straightforward homage to the garden's abundance and the gratitude we harbor for the season's blessings.
The festivities kick off with creative cocktails, serving as the prelude to an exciting meal and the season ahead.
Recipe: Rhubarb-Thyme Vodka Cocktail- Ingredients: 1 lb rhubarb, sliced into ¼ inch semicircles; 2 cups light agave nectar; ½ cup apple cider vinegar; 1 oz your favorite vodka; sparkling water; sprigs of fresh thyme and kumquat slices for garnish- Directions: Combine sliced rhubarb and agave in a medium mixing bowl. Cover and let sit at room temperature for 48-72 hours. Strain, reserving syrup. Add apple cider vinegar to the liquid. Transfer syrup to a lidded container and keep it in the refrigerator. Combine 3-4 portions of sparkling water with 1 portion of syrup. Add 1 ounce of vodka. Garnish with kumquat slices and thyme!
As the celebration unfolds, the appetizer arrives to keep everyone satisfied until the main course.
Recipe: Chickpea-Herb Hummus- Ingredients: 1 can chickpeas, drained and rinsed; 1 garlic clove; 2 tablespoons tahini; ¼ cup fresh parsley leaves; 10 basil leaves or ¼ cup thyme or oregano; 1 medium scallion; 1 tablespoon chopped dill; 1 tablespoon fresh lemon juice; ⅛ teaspoon cayenne pepper; ¼ teaspoon salt; ⅓ cup extra virgin olive oil- Directions: Place all ingredients in a food processor and pulse until smooth.
The heart of the meal is the Thanksgiving sides, which serve as the perfect partners to the turkey, providing a pleasing interplay of flavors and textures.
Recipe: Creamy Garlic Mashed Potatoes- Ingredients: 4 pounds medium Yukon Gold potatoes, scrubbed but not peeled; 4 teaspoons kosher salt, plus more; 1 ½ cups milk; ½ cup heavy cream; 1 head of garlic, halved crosswise; 3 sprigs rosemary; 3 sprigs of sage; 1 cup (2 sticks) unsalted room temperature butter, cubed- Directions: Place unpeeled potatoes in a large pot and cover with cold water. Add a large handful of salt (water should taste briny, like the ocean). Bring to a boil, reduce heat, and simmer until potatoes are tender but not crumbling, 30-35 minutes. Drain water and return potatoes to a warm pot. Peel potatoes using a vegetable peeler, and continue to keep them warm in the pot while heating the milk mixture. Warm milk, cream, garlic, sage, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat and pass hot potatoes through a ricer or food mill into a large bowl. Slowly add butter and 4 tsp salt, stirring until butter is completely incorporated. Strain the warm milk mixture through a fine-mesh sieve into a large measuring glass, and pour into potatoes ½-cupful at a time, stirring after each addition until the liquid is fully incorporated and the mixture is smooth.
Recipe: Roasted Golden Beet Salad- Ingredients: 4-5 golden beets, tops removed; 4 tablespoons olive oil, divided; ½ teaspoon turmeric; ½ teaspoon ginger; ½ teaspoon salt; 2 teaspoons honey, divided; Juice of one lemon; 1 cup farro, uncooked; 1 head radicchio, cut into ribbons; ½ cup feta cheese, thinly sliced or crumbled; ½ cup pistachios, chopped; dried cranberries (optional)- Directions: Preheat oven to 400°F. In a small bowl, combine 2 tablespoons oil, spices, and 1 teaspoon honey. Rub beets with spice blend, then wrap each one in aluminum foil and roast for 40-90 minutes until tender. Set aside to cool, then peel the skin off with your hands just before adding to the salad. For the dressing, whisk remaining 2 tablespoons oil, honey, lemon juice, and salt in a medium-sized bowl. Toss beets, farro, radicchio, feta, pistachios, and dressing in a large salad bowl. Serve immediately.
The main event, playing center stage, conveys an unforgettable array of flavors, even if it's something other than conventional turkey.
Recipe: Stuffed Acorn Squash- Ingredients: 2 medium acorn squash; 2 tablespoons extra-virgin olive oil, divided; ½ teaspoon fine sea salt, divided; ½ cup quinoa, rinsed; 1 cup water; ¼ cup dried cranberries; ¼ cup raw pepitas (hulled pumpkin seeds); ¼ cup chopped green onion; ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish; 1 clove garlic, pressed or minced; 1 tablespoon lemon juice; 3⁄4 cup grated Parmesan cheese; ½ cup crumbled goat cheese or feta- Directions: Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper. Cut through the tip to the stem of each squash, then remove seeds and stringy bits. Place the squash halves cut side up on the parchment-lined pan, drizzle 1 tablespoon olive oil over the squash, and sprinkle with ¼ teaspoon sea salt. Rub oil into the cut sides, then turn them over and bake until squash is tender, about 30-45 minutes. Meanwhile, cook quinoa according to instructions, then stir in cranberries. In a medium skillet, toast pepitas over medium heat until golden edges and popping noises appear, about 4-5 minutes. Set aside. Pour fluffed quinoa mixture into a medium mixing bowl, add pepitas, onion, parsley, garlic, lemon juice, remaining salt, and olive oil. Gently stir to combine and season to taste. Fill the cooked squash halves with the cheesy quinoa mixture, return to the oven, and bake for 15-18 minutes until the cheesy topping is golden. Sprinkle with remaining parsley, and serve warm.
Wrap up your enchanting garden-inspired Thanksgiving meal with a delectable twist on a classic dessert.
Recipe: Vegan Bourbon Pecan Pie- Ingredients: 1 heaping cup chopped pecans; 2 Tbsp molasses, blackstrap or regular; 3⁄4 cup pure maple syrup; 1⁄3 cup water; 1-2 Tbsp bourbon; 2 Tbsp nut butter of choice; 1⁄4 cup flax meal; 1 ½ tsp pure vanilla extract; 1⁄2 tsp salt; Optional 1⁄2 cup mini chocolate chips; Extra pecans, for garnish; Vegan pie crust (store-bought and baked)- Directions: Preheat oven to 350°F. Mix together all ingredients and let sit in fridge for 30 minutes to thicken. Pour filling into crust, arrange extra pecans over the top (optional), bake for 35 minutes. Turn off oven and leave pie in for an additional 10 minutes. Let cool, and enjoy!
Recipe: Rosemary-Infused Garden Cocktail - Instead of starting with a traditional Thanksgiving meal, begin with a garden-inspired cocktail infused with rosemary as a tribute to the herbs freshly picked. This cocktail serves as a reminder of the beautiful garden that inspired this celebration.
Recipe: Garden-Inspired Stuffed Bell Peppers - As a continuation of the garden theme, prepare stuffed bell peppers filled with quinoa, black beans, corn, and fresh garden herbs, creating a beautiful contrast of colors on the table.
Recipe: Autumn Harvest Quinoa Salad - For the perfect side dish to complement the meal, create an Autumn Harvest Quinoa Salad using ingredients such as butternut squash, sweet potatoes, cranberries, and kale, providing an unforgettable assortment of flavors inspired by both the garden and the holiday season.
Celebrate the end of this enchanting garden-inspired Thanksgiving by savoring every bite and cherishing the memories created around the wide array of food and drink.
