I shared our planned Thanksgiving menu here and thought post-Thanksgiving I would share a few photos of our meal with you. It was a gorgeous day, so pretty that we enjoyed our meal outdoors, a treat in the Midwest! I’ve never included sweeping off the deck on my Thanksgiving to-do list before! I’m also tossing in a recipe or two for dishes I haven’t shared in the past.
We started off with Stacked Salads, inspired by Diane at The Whole Gang. From the bottom up, we added a balsamic vinaigrette dressing, Munchen Bier radishes, Persian cucumbers, mandarin oranges, greens from our CSA farm, dried cranberries, celery, green onions, slivered almonds and carrots. The glasses our salads are in are these, a 12 oz. glass that is only 4″ high. I wasn’t convinced that would hold enough salad, but it makes a surprisingly large salad. I’m looking forward to using this idea for my make-ahead meals series, assembling salads either in glasses or jars for several days ahead. I really liked how the radishes and cucumbers marinated in the dressing.
Dinner included our traditional tofu turkey roast, with no modifications from last year. If it ain’t broken… We sliced it down the middle again and froze the other half for a special dinner in the upcoming months when we don’t have time to prepare a nice meal.
We had Brussels sprouts, steamed then tossed in a dressing of stone ground mustard, balsamic vinegar and dried cranberries. They were broiled for just a few minutes to give the tops a little crunch. So good!
Another annual favorite for us is baked pineapple, a modification from a recipe I received from a gal in my hometown many years ago.
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