Raw butternut squash? Raw beets? Yes! This vegan and gluten-free winter slaw rocked my world.
A burst of red for the Thanksgiving table: easy prep, glorious glazed beets. Use leftovers in a salad with feta cheese.
Add some color and crunch to your holiday menu with this vegan and gluten-free fennel salad with grapefruit and avocado.
A little bit of sweet for your Thanksgiving table, these squash walnut muffins are perfectly portioned for dessert (or maybe for breakfast, too).
Sugar-free cranberry sauce, made easy in the crockpot (slow cooker), is a welcome addition to the Thanksgiving menu.
Sides make the meal, never more so than on Thanksgiving, when there's so much pressure to serve the same family favorite recipes year after year. Yes, the favorites are wonderful and bring back memories, but updating traditions can create new memories -- and it's more fun for those of us who are the cooks. From now until the day, I'm sharing recipes for some of the sides from my own holiday menu. First up, a new appetizer on my table this year: pumpkin "hummus", made not with tahini and chickpeas, but with peanut butter and canned pumpkin purée, warmed up with smoky paprika and harissa. Serve it on pita triangles or celery sticks, and be sure save some to smear on leftover turkey sandwiches. Pumpkin...
Crunchy pine nuts and raisins compliment the soft grilled zucchini in this warm salad.