Over the years, I’ve gone from all-out must-make-all-the-things to a now very streamlined, simple menu full of our favorite things. Considering half our day is taken up with annual Turkey Trot festivities, getting everything cooked and ready for a decent dinner time can be challenging without a plan. If you find yourself stressed today, or are trying to avoid being crazed in the kitchen, remember these tips.
1. Let people help. Whether they actually plan on helping or not, most people who come over for a Thanksgiving meal will at least offer to help. Put them to work! The more hands, the better, so long as everyone fits in the kitchen without a mess!
2. Start with appetizers. Make some snacks ahead of time to keep the hunger monsters at bay. Less “when’s dinner ready?” when there’s already food available. And no rush if there’s no more room in the oven.
3. Remember what it’s really about. Take note of all the things we are thankful for. People to spend time with, argue with, laugh with. Food to fill our bellies. Freedom to get to celebrate together. Burnt pie and cold potatoes are not the end of the world.
For anyone stuck on last-minute ideas, check out these past menus:
And some new Thanksgiving favorites:
While I don’t get the whole pumpkin spice craze, I do enjoy my share of pumpkin-based foods this time of year. However, there are so many more winter squash variations that are just as delicious, plentiful, and full of nutrition. Here’s a roundup of my favorite squash and recipes that feature each. And don’t worry if you can’t find one of these in your local grocery store. Most can be substituted for each other if needed!
- Butternut: Butternut Spice Risotto
- Acorn: Acorn Squash Burgers with Cranberries and Pecans // NY Times Cooking
- Delicata: Delicata Squash Bake with Tahini Sauce // Minimalist Baker
- Kabocha: Vegan Kabocha Squash Lentil Curry // Lemons & Basil
- Pumpkin: Pumpkin Dal
- Buttercup: Rustic Three Squash Soup // Healthy Happy Life
- Hubbard: Vegan Hubbard Squash Pie // At the Immigrant’s Table
- Spaghetti: Creamy Avocado Spaghetti Squash // Oh She Glows
- Carnival: Stuffed Sage Carnival Squash // Produce on Parade
- Sweet Dumpling: Sweet Dumpling and Delicata Squash Chili // Coconut & Lime
Have a delicious week!
Of course it’s back to summer weather in Texas. And a CSA box full of summer produce. As much as I crave cool mornings, comforting meals, and fall produce, it hard to not enjoy the last remaining bits of summer when it comes back. This week’s meals are an attempt at light yet comforting fall inspired meals while still maximizing summer’s fresh flavors.
- Chop and dice all veggies.
- Roast zucchini.
- Press and bake tofu.
- Monday: Baked Tofu and Green Beans
- Tuesday: Vegan Taco Soup
- Wednesday: Roasted Chayote Tostadas
- Thursday: Stir-Fried Udon Noodles with Bok Choy
- Friday: Leftover Tostadas and Soup
Lunches: Autumn Apple Salad with leftover tofu and green beans.
Breakfasts: Doing a little fall baking, so zucchini and pumpkin muffins with hot tea to get each morning started.