Thanksgiving is such a time for sharing food. For me it is an opportunity to make fantastic vegetable dishes.
Normally the stuffed turkey is the center of the table, but saving the turkey we have stuffed a Branzino instead. You can see the recipe on the earlier blog.
The other option is seared sea-scallops, which work so well with both the butternut squash, which is such a winter food, but equally yummy with any of the greens, and as here with buckwheat soba noodles.
For vegetables my favorite is the mix of sweetness that the season brings.
Butternut squash used as the main attraction, or roasted with red onion wedges:
Sautéd or roasted cabbage can be added with or served on its own.
For me there is no table without something green. Brussels Sprouts was one food I would just not eat as a child and now it is one of my favorites. Normally I roast them in the oven, but here I just cut to loosen the leaves and gave them a really fast sauté.
Quinoa is a easy add-on to any table. Mix with the butternut squash, or the Brussels sprouts, the cabbage, and add a little Holiday with the pomegranate.
Last but not least, a lentil dish can always be mixed with either the vegetables on the table, or served on its own.