These six favorite recipes are the second installment in a series of Thanksgiving recipe inspiration from the Farmgirl Fare archives. Part one was Thanksgiving Recipe Ideas for Appetizers and Snacks. Click on the 'read more' link below to see the other five, and just click on each title to go to the recipe. Enjoy!
Quick Roasted Brussels Sprouts with Lemon and Parmesan (or slightly gussied up with garbanzos and dijon—or if you're lucky enough to have any leftovers, tossed with bowtie pasta, bacon, and pan fried breadcrumbs)
Easy Roasted Sweet Potatoes with Onions, Apples, and a Hint of Orange (tastes great reheated)
Wondering what to do with kohlrabi? Purée it! Kohlrabi Purée is one of my favorite foods (no, really), and the only way I ever prepare kohlrabi. I personally wouldn't serve it for Thanksgiving because I'm selfish and don't like to share my kohlrabi purée, but it would be a fun and healthy addition to the holiday table. Warning: kohlrabi purée is not real pretty—hence this cute photo of Bear guarding some resprouted purple kohlrabi in the kitchen garden (newly discovered hiding in a bed of weeds) instead of the finished product.
Caramelized Beets with Garlic (I love these; sorry no photo again, just me and baby Cary thinning young beet greens back in spring 2007)
Swiss Chard Cabbage Salad with Garbanzos, Broccoli Stems, & Cottage Cheese (a fresh, lowfat twist on cole slaw that's colorful & crunchy)
Crunchy Napa Cabbage Broccoli Slaw with Brussels Sprouts, Radishes, and Creamy Dijon Dressing (a healthy helping of antioxidants—and a snap to make with a food processor)
© 2010 FarmgirlFare.com, the disorganized foodie farm blog where these recipe suggestions are coming a little late, but then again if you're like me, you eat this kind of stuff every other day of the year because on Thanksgiving it's all about the stuffing and the gravy—and dessert.
Yummy, this looks delicious, you would have to like brussel sprouts to enjoy this one, and I do! Thank you for sharing!
ReplyDeleteGreat ideas! Everything looks so yummy!
ReplyDeleteLooks like we're having brussel sprouts on Thanksgiving dinner instead of green beans. They look so delicious!
ReplyDeleteEverything looks delicious!
ReplyDeleteOh those brussel sprouts look amazing!
ReplyDeleteWhere in Missouri are you? We ran sheep (Katahdin) in Mansfield, have some land in Ava we hope to retire to someday, and currently are down in Arkansas.
This recipe looks great. Definitely one I am going to try.
ReplyDeleteNever seen kohlrabi look like that. Is that a special seed variety or did you let it grown longer?
ReplyDeleteA friend once told me her favorite part of Thanksgiving is the vegetable side dishes. Thank you for these ones I can now add to my list of favorites.
ReplyDeleteoh fine...now i'm STARVING!!!
ReplyDeletehappy thanksgiving farmgirl
I made the simple recipe for the roasted brusselsprouts...absolutely delicious. I will always make them this way from now on.
ReplyDeleteFarmgirl Susan, you have the best way of describing things. Reading your recipe and food posts always makes me hungry. I can almost feel the Swiss Chard Cabbage Salad with Garbanzos, Broccoli Stems, & Cottage Cheese crunching in my mouth! And it's so pretty, too!!!
ReplyDeleteHi Everybody,
ReplyDeleteThanks for all the comments!
Hi CJ,
It's nice to hear from a fellow Missourian - I hope you make it back here! We're in the southern half of the state. For privacy reasons, that's all we divulge about our farm's location. :)
Hi Vegetable Garden Cook,
That is definitely some unique kohlrabi in the photo, though it's really just regular old heirloom purple kohlrabi (as opposed to a hybrid variety).
I discovered it hiding in an overgrown weedy raised bed, and the bulbs are tough and woody and *way* past their edible prime - you want them round. But all those delicate (and oh so good for you) leaves sprouting out the top were a nice surprise because they taste wonderful in salads. : )
Snohomish Shepherdess,
I could definitely make a meal out of vegetable side dishes! I love a nice roasted turkey, but honestly, to me it's the least exciting thing on the Thanksgiving table. And you have to leave *something* off your plate in order to have room for dessert. ;)
Hey Reneshay,
Ha - thanks for the laugh. Good to hear from you!
Hi Bobbieliz,
I'm so glad you enjoyed the brussels sprouts! Thanks for taking the time to come back and let us know.
Hey Homegrowncountrygirl,
Thanks so much! :)
Dave is not impressed at thought of roast brussel sprouts.... guess he's not perfect after all!! They look scrummy to me, might try them when he's out! XX
ReplyDeleteI have made and eaten those brussel sprouts and they are delicious!!! (Thanks for the reminder, Susan. I'm going to make them again for Thanksgiving.)
ReplyDeleteLove your blog and the recipes look so scrumpcious! I have a question, it looks like you are using raised beds, is it true? I thought that was only a far north trick. I had a huge garden this year with many raised beds last summer. Sadly, though, I am moving back down to the lower 48 after 20 years of Alaska. I will have to learn how to do this all over again in a warmer climate!! I will be in AR in June, a nice change.
ReplyDeleteKeep up the critter photos! Love them too!
Christy
Can't wait to try the Roasted Sprouts. Although I did see you mention on the recipe post that you have another Sprout recipe that's even better.... If you find the time, please post it. I'm a girl that loves options, especially when it comes to roasted veg.
ReplyDelete