Thanksgiving | Salad & Entree

Thanksgiving, after all, is a word of action.

W.J Cameron

Like I promised, next up, Thanksgiving Day main course:

After over indulging in appetizers, we dove head first into many more delicious dishes.

Pistachio-Pomegranate Salad

{an adapted recipe from Rachel Ray}

1 1/2 c apple cider

1 c shelled pistachios

1 T plus 1 1/2 t packed brown sugar

2 shallots, sliced

3 T red wine vinegar

2 t dijon mustard

coarse sea salt

1/3 c extra virgin olive oil

1 head chopped butter lettuce

4 c packed arugula

1 c pomegranate seeds

1. In a large saucepan, boil the apple cider over high heat until reduced to 1/3 c, about 15 minutes. Let cool.

{Don't judge my pans that desperately need a visit from Bar Keepers Friend}

2. Meanwhile, in a large skillet, toast the pistachios over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Sprinkle with brown sugar; stir to coat. Transfer to a piece of parchment and let cool.

3. In a food processor, mix the reduced cider, shallots, vinegar, mustard and 1/2 t. salt. With the the processor running, slowly pour the extra virgin olive oil; process until combined.

4. In a large bowl, toss the greens with dressing to taste and topping with the pomegranate seeds and candied pistachios. Any remaining dressing can be kept in the refrigerator. Serve immediately.

{coming soon, a tutorial on how to seed a pomegranate}

Brussels Sprouts with Lemon

extra virgin olive oil

15 large brussels sprouts, trimmed and sliced in half

juice from one lemon, freshly squeezed

sea salt, to taste

1. Heat oil in a large skillet over medium-high heat. Add sprouts, cut side down and allow to brown, approximately 5 minutes.

2. Once they have a nice brown-golden color, stir and add in lemon juice.

3. Cover the skillet to allow the brussels sprouts to steam. Steam until the sprouts are softened, but not too soft. They're best enjoyed with still a little fresh crunch. Season with salt and serve.

This recipe is fool-proof for changing the mind of any brussels sprouts hater out there — this is the truth!

Acorn Squash with Wild Mushroom Cranberry Stuffing

{an adapted recipe from Bon Appétit, October 1995}

4 acorn squash, halved lengthwise, seeded

1/3 c dried cranberries

1/4 c hot water

Earth Balance (vegan butter)

24 oz. wild mushrooms, chopped

1 onion, chopped

3. c herbed stuffing bread cubes

1. Preheat the oven to 425 degrees.

2. Place the squash cut side down in a baking dish. Cover dish tightly with plastic wrap. Microwave for 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper. You may have to do this step twice due to the quantity of squash, or unless you have a gargantuan microwave, in which I do not...Okay sorry, back to the recipe... 3. Combine dried cranberries and hot water in a small bowl. 4. Melt some Earth Balance in a heavy large skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften. Add bread cubes and stir. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.

5. Mound stuffing into squash halves. Dot each half with Earth Balance. Bake until heated through and crisp on top, about 10 minutes. Up next (and saving the best for last) a vegan Thanksgiving Day dessert!