Feeling nervous about cooking this Thanksgiving? Whether you are a seasoned chef or a newcomer to holiday cooking, it can be nerve-wracking to cook on holidays. Oftentimes you miss out on holiday fun being stuck in the kitchen when you would rather be relaxing with friends and family. With these three easy recipes, anyone can make an impressive Thanksgiving spread without having to be in the kitchen all day long. Featuring local, in-season ingredients, these dishes deliver all the holiday flavors without the hassle. From vibrant winter salads to comforting classic sides, these easy and delicious recipes will help you bring a festive, homemade touch to the table — letting you join in the celebration without missing a beat of holiday cheer.
Judy’s Winter Pomegranate Walnut & Goat Cheese Salad
Ingredients
• 4 cups mixed leafy greens (such as arugula, kale, and spinach)
• 1/2 cup pomegranate seeds
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled goat cheese
• 1 small apple or pear, thinly sliced
• 2 tbsp red onion, thinly sliced
• Salt and pepper, to taste
Maple dijon dressing
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar or apple cider vinegar
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste
Instructions
1. Prepare the salad base: In a large bowl, combine the greens, pomegranate seeds, walnuts, goat cheese, apple or pear slices and red onion. Season with salt and pepper.
2. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey or maple syrup and Dijon mustard. Add salt and pepper to taste.
3. Dress and serve: Drizzle the dressing over the salad and gently toss to combine.
Tip: To easily extract pomegranate seeds, fill a large bowl with water. Cut off the top of the pomegranate, then make shallow slices along the white membrane. Hold the pomegranate over the bowl, seeds facing downward, and tap the back gently with a wooden spoon. The seeds will fall into the water. To extract the stubborn seeds, submerge the pomegranate and gently pop them out.
Easy Mashed Sweet Potatoes
Ingredients
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• 1/4 cup milk (or cream for a richer taste)
• Salt and pepper, to taste
• 1/2 tsp cinnamon (optional)
• 1 tbsp maple syrup (optional for sweetness)
Instructions
1. Cook the sweet potatoes: Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
2. Mash the potatoes: Drain the sweet potatoes and return them to the pot. Add the butter, milk, salt and pepper. Mash until smooth and creamy (if you do not have a potato masher a wooden spoon and fork will work as well).
3. Add flavor: Stir in cinnamon and maple syrup, if desired. Adjust seasoning to taste.
4. Serve: Serve warm as a delicious side dish.
Trish’s Roasted Squash Stuffed with Wild Rice, Nuts and Herbs
Ingredients
• 1 small squash (acorn or butternut), halved with seeds removed
• Olive oil, for drizzling
• Salt and pepper, to taste
• 1/2 cup wild rice
• 1/4 cup onion, diced
• 1/4 cup celery, diced
• 1/4 cup pecans or walnuts, toasted and chopped
• 2 tbsp dried fruits (cranberries or raisins). If you soak the berries in warm water before cooking they will add moisture to your stuffed squash.
• Fresh sage and thyme, finely chopped (to taste)
• Tamari and maple syrup mixture (1 tbsp tamari and 1 tbsp maple syrup, whisked together)
• Optional: sprinkle of brown sugar
Instructions
1. Roast the squash: Preheat your oven to 400°F. Drizzle the squash halves with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 25-30 minutes, or until tender.
2. Cook the wild rice: While the squash is roasting, cook the wild rice according to package instructions. Set aside. The rice takes more time than the other ingredients so make sure you start it before continuing on.
3. Prepare the rice mixture: In a small pan, sauté the onion and celery in a bit of olive oil until softened. Mix in the cooked wild rice, toasted nuts, dried fruits (if using), fresh herbs, salt and pepper to taste.
4. Stuff the squash: Once both the squash and rice mixture are ready, stuff the squash halves with the rice mixture. Return to the oven and bake for an additional 10-15 minutes to heat through.
5. Drizzle and serve: Just before serving, drizzle the tamari and maple syrup mixture over the stuffed squash. Optionally, sprinkle a little brown sugar for added sweetness.
With these simple and delicious recipes, you can say “goodbye” to Thanksgiving cooking anxiety and just enjoy the holiday. These dishes will bring warmth and flavor to your table without all the hassle. These easy recipes will help make your celebration memorable and delicious.
