TG-Guinea Hen Spread


That’s because it marks the start of “snuggle” season, where the air gets cooler. The neighborhood gets covered in lights. The music on the radio changes from Top 40 to jingle bells. Evenings get filled with alternating smells of squash soup and cinnamon. And, as for the holiday itself, the home and the table gets filled with tradition, memories, and family and friends.


Before you give up or give in, though, let me tell you a little holiday secret: by making over your favorite Thanksgiving dishes, you will not only have a healthy holiday season, you might actually have a more delicious one. And I’m not trying to blow smoke up your Turkey butt. I’m being totally serious. Because, let’s be real. How much do you really like those mushy green beans? Or that super dry turkey breast. Or the pecan pie (okay, maybe the pie is delicious).



TG-Simple Sides


Whether you plan to host this year’s dinner or get invited to someone else’s house, chances are there is only one oven and that’s being used by the big bird. So as far as side dishes go, try to choose one or a few that are mostly “raw” (think: massaged kale salad or riced cauliflower) or require just a little time in a steamer or the stove top (think:Wax Bean “Pasta” Salad). This not only frees up oven space, but it also adds something on the fresher and brighter side to the usually heavy Thanksgiving spread. Plus, if you’re traveling, these dishes keep well at room temperature. To get you started, let me suggest the following recipes:



  • 1束胡萝卜(总共约6或7个胡萝卜),洗过
  • 1/4 cup olive oil
  • 1至2汤匙苹果醋(取决于您对“Zing”的热爱)
  • 1汤匙碎青葱
  • 1 lemon, zest and juice
  • 1 tsp salt-free garlic powder
  • Fresh dill

Holding the stem, use a vegetable peeler to make ribbons from carrot, rotating as you peel. Place all the carrot ribbons in your serving bowl. Note: one carrot makes about 1 1/2 cups of carrot ribbons. Save any leftover carrot pieces for homemade, low-so stock.

在一个小,有盖子的罐子或容器,将olive oil, vinegar, shallot, lemon zest and juice, and garlic powder. Cover with the lid and give it a good shake. Taste and adjust the flavor as needed. Then shake again and use half to 3/4 of it to dress the salad. Add in some fresh dill weed and use your hands or salad tongs to toss until well combined. Refrigerate up to a day before serving. Then add the remaining dressing, as needed, right before its time to eat.

Cauliflower Rice Salad



  • 3 cups chopped cauliflower florets
  • 1耳朵玉米,仁删除了
  • 1/4 cup fresh basil, cut in ribbons (or parsley, roughly torn)
  • 1 lemon, zest and juice
  • 1/4 cup olive oil
  • 1/4 tsp salt-free garlic powder
  • 1/4 tsp red chili pepper flakes
  • 1/8新鲜地面黑胡椒
  • 1 medium shallot, minced



Pour the lemon juice into a small mixing bowl, and while whisking, slowly add the olive oil. Add the fresh herbs, spices, and shallot. Whisk until well combined. If not serving right away, refrigerate the cauliflower, corn, and herb salad separately from the dressing. And when ready to serving, mix in the dressing and any leftover fresh herbs on top.

Note: Can also be made with broccoli florets!

TG-Roasted Sides


Now that we’ve tackled raw and stove-top sides, let’s tackle those supporting dishes that use the oven. Usually, these dishes taste best when served warm and often require strategic timing and coordination when it comes to the turkey and its cooking temperature. That’s why I like to choose recipes that can be made at the same temp as that turkey (or guinea hen) — which I usually spatchcock or breakdown in order to cook it more evenly and at a temperature at 425 dg or so — or those dishes that can be served at room temperature a few hours later.

Like the simple sides, though, roasted dishes need not be complicated in order to be flavorful. I think some of the best dishes usually include the following equation: roasted vegetable + tasty sauce or punchy dressing + acid + fresh herbs + something textural (crushed nuts, pomegranate seeds, oven-crisped mushrooms). And to get you started, may I suggest usingBon Appetit的焙烧矩阵想出自己的组合。或尝试以下之一:


Roasted Delicata Squash with Creme Fraiche Drizzle

Time: 45 minutes; Serves: 4 to 6

  • 3中级熟食南瓜
  • 2汤匙橄榄油或酥油
  • 1 lemon, zest and juice
  • 1/4 cup honey
  • 1/2杯石榴种子
  • 1/4杯奶渣Fraiche
  • 2 to 3 Tbsp minced fresh chives (or mint or dill)

预热烤箱到425dg f。

切断熟食南瓜的末端,然后沿着中线切成一半。站在一个平坦的一侧,砍下壁球的中心。用勺子舀出种子。然后将每个壁球半横向切成1英寸厚的半月形形状。将壁球放在大型烤盘上并用油折腾直至均匀涂层。安排在一层 - 没有拥挤 - 在烤箱中煮到烹饪,直到壁球叉,略微焦糖,在半途而废,总共约30分钟。

Meanwhile, in a small mixing bowl, whisk together the lemon juice, zest, and honey until well combined. When the squash is ready, transfer to a serving bowl or tray. At this point, you can cover the squash and keep it at room temperature for up to 2 hours and reheat right before serving.

When ready, toss the squash with the lemon honey dressing, some pomegranate seeds, and fresh chives. Then, use a small whisk or fork to whip the creme fraiche until silky and viscous. Drizzle some right on top of the squash and leave the rest in a bowl for guests to drizzle to their own content. Top with a few more pomegranate seeds and fresh herbs, and serve.


Roasted Carrots and Fennel with Yogurt and Dill

Time: 30 minutes; Serves 4

  • 1束红萝卜(总共约6或7个胡萝卜),用顶部修剪
  • 2 large fennel bulbs, washed
  • 2汤匙橄榄油或酥油
  • 1/2 TSP无盐大蒜粉
  • 1/2杯希腊酸奶
  • 1/4 cup roughly chopped, fresh dill

Preheat oven to 450dg F.

Cut carrots in half lengthwise. Then cut the using a mandolin or your knife, hold on to the fronds and cut off the bottom of the fennel bulb. Continue cutting the fennel into thin slices (about 1/4-inch thick) until you reach the fronds. Discard the fronds OR save for vegetable broth.

Place the carrots and fennel on a large baking sheet with rims, Toss with the oil, garlic powder, and dill until well combined. And then arrange vegetables so they all touch the pan in a single layer — no crowding, please! Place the pan in the oven and roast until the carrots are soft enough to pierce with a fork and the fennel looks slightly browned and caramelized, about 35 to 40 minutes. Remove the vegetables from the oven and, at this point, you can cover the vegetables with foil for up to 3 hours until it is time to serve.

In a small bowl, use a spoon or a small whisk to “whip” the yogurt until it gets drippy and viscous, just a minute or two. Then dollop and drizzle a little yogurt on your serving dish as well as some of the fresh dill weed. Layer on half of the carrots and fennel, then drizzle with more yogurt and dill. Layer on the rest of the carrots and fennel, and finish with a final drizzle of yogurt and dill.


Time: 45 minutes; Serves: 4

  • 1 anco智利胡椒
  • 1中等花椰菜(约1.5磅或650克)
  • 1/4 cup + 3 Tbsp olive oil, separated
  • 1/2 TSP无盐大蒜粉
  • 1 pint cherry tomatoes
  • 1/4杯新鲜罗勒,包装
  • 1/2杯无盐松果,烤
  • 2 Tbsp roughly torn, fresh parsley
  • 来自1柠檬的热情和果汁


Preheat the oven to 450dg F (note: thanks to the broiler, your oven should come to temperature faster!)

Remove the majority of the stem from the cauliflower head, but keep and set aside the leaves. Then cut the cauliflower into flat-sided florets – having some stem attached is totally cool. Place the florets and the leaves on a large baking pan and toss with 2 Tbsp of oil and garlic powder. Then arrange the florets and leaves so they lay in a single layer — remember, no crowding! And place in the oven to roast until the florets take on some golden brown spots, about 30 to 35 minutes.


While the veggies roast, check in with that Ancho pepper. The blackened skin should now easily slide off, leaving you with the silk flesh underneath. Roughly chop the pepper. Transfer the pepper to a food processor and add the basil, half of the pine nuts, and the remaining 1/4 cup of olive oil. Blend until smooth and well combined, although I also think a little chunkiness is ok. Whatever you prefer.



这是你需要了解的一切买盐水自由鸟,creating big salt-free flavor(and crispy skin), and雕刻the dang thing. Plus anifty video from Sodium Girl and the National Kidney Foundation。But here’s another tip: SKIP THE BIRD altogether. Go with a roasted chicken, or balsamic glazed guinea hens, or a华丽的羊羔。Orany of these non-turkey suggestions(谢谢Food52!)。并赋予自己许可和创造性的许可证来探索新的蛋白质和新的香料混合物(不需要在咸的解决方案中浸泡以保持潮湿)。更不用说,减少准备时间和努力。

比ksgiving Quail


时间:1小时;Serves: 4

  • 2 Cornish game hens, backbone removed and butterflied
  • 2汤匙橄榄油或酥油
  • 1茶匙盐(可选)
  • 1 tsp garlic powder (salt-free optional)
  • 1 tsp smoked paprika
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup balsamic vinegar
  • 2 Tbsp apricot jam
  • 2 Tbsp molasses

预热烤箱到400dg f。



In another small bowl, mix the vinegar, jam, and molasses. Stir until combined. Remove the guinea hens from the oven and brush the tops with the vinegar glaze. Then return the guinea hens to the oven to cook until a thermometer inserted in the thigh reads 160dg F, about 6 to 8 minutes.




  • 10 cloves garlic, peeled
  • 2 to 3 tsp Japanese Seven Spice
  • 2至3茶匙橄榄油
  • 羊肉的一条4至5磅无骨腿,捆绑和卷起和脂肪修剪
  • 1/4 cup finely chopped cilantro
  • 1个小葱,切碎
  • 1 lime, zest and juice separated


拆下顶部烤箱架(这是你的烤架,配合贴合)。然后将烤箱预热至425dg f。

Place the garlic, Japanese Seven Spice, and 2 tsp olive oil in a food processor. Blend until it forms a paste and add more olive oil as needed. Then set the paste aside.

用箔片烘烤或烤盘,然后将羊羔放在锅顶部的烤架上。如果您没有烤架,您可以随时使用饼干冷却架,而是超过足够大的煎锅或平移(以捕捉滴滴)。然后用手完全覆盖羊羔(如果你的屠杀与网对缠绕的线条绑在一起,尽量尽可能地在网下擦)。将羊羔放入烤箱中并煮至顶部棕色,约15分钟。然后将热量降低至375dg f并继续烹饪1小时15分钟。因为每一个烤箱都不同,这就是你将开始从烤箱中取出肉并使用肉温度计检查内部温度。当放入肉的中心(不胖而不是一直戳)时,羔羊应读取135至145dg f的中等稀有。如果温度仍然太低,请将羊肉放回烤箱中15分钟,然后重新检查。根据需要重复。

准备就绪后,将羊羔转移到雕刻板 - 与捕获果汁的种类。让肉休息15分钟,并记住,在那里坐下来温度会上升。等待,混合香菜,青葱,石灰热情,以及1茶匙汁在一个小碗里。味道并根据需要添加更多的石灰汁。



Creamy Broccoli Dip


Keep the appetizers light and simple with thesecrunchy意大利面包饼干要么填充的黄瓜要么无面包克拉斯蒂尼。Sneak in some extra vegetables with a奶油硬花甘蓝蘸。一种nd if you have time and hickory chips, try making your ownsmoked fish dipto add a little surf before the turkey turf.

Hasselback Beauty Shot


If you want奶油和“俗气”use these tips. If you want crispy and easy, try theseHasselback土豆一种nd if you want something without the spuds, makefluffy cauliflower代替。或者在新的东西,如pesto或烤辣椒。这是另一个新的和漂亮的国家肾上基础视频对你有很多想法。




通过加入来让那些品味令人惊讶pickled cherries,烤葡萄, androasted garbonzosfor unexpected tang and texture. Or serve up thisroasted sweet potato salad with cranberriesfor a total holiday mash up. Or skip the stuffing andmake a seasonal and savory tart

Chickpea Crust Summer Squash Pizza


扁豆肉汁,savory mushroom broth, andmatzoh cracker pie crust。一种Chickpea Crust Tart.。一种nd thischunky carrot orange dressinginstead of gravy. You’re welcome.





一种ngela Allred November 20, 2015 at 10:39 am

比ks for all the great ideas!


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