Thanksgiving Recipe Round-Up

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

Hi friends and welcome to the first ever Earthy Feast recipe roundup! I finally have enough recipes in the archives for a Thanksgiving feast!  Unfortunately, (blame it on my german parents) I don’t have family recipes to classic dishes like green bean casserole. Bummer. But to make up for that I’ve scoured the web high and low to bring you the best, most amazing recipes of the season! Some have become tried and true favorites over the years, others I’m so excited to try for the first time.

Wild Rice Salad with Pomegranate & Pine Nuts

We make this wild rice salad every year, everyone loves it! Oh and the sweet potatoes up top would be so pretty topped with pomegranate (in place of cherries) to celebrate the season.

Fall Harvest Salad with Mustard Seed Vinaigrette Kale Salad with Brown Butter Breadcrumbs Pumpkin Pot Pie

This pumpkin pot pie is an Earthy Feast fan-favorite!

Apple Cake with Rum Glaze Flourless Chocolate Hazelnut Cake

Flourless chocolate hazelnut cake for your gluten-free friends. So light and fluffy with a delicate crumb that pretty much melts in your mouth.

 

Ok, I hope I don’t #breaktheinternet with this boatload of links! So many yummy looking (vegetarian!) dishes – there’s no way I could narrow this list down.

Here goes!

 

Sips

I want to start the day double fisting this pretty pumpkin chai latte with this spiced coffee.

Then clink glasses filled to the brim with this lovely pear, ginger champagne cocktail.

 

Starters

Party nuts are always a must! I’m obsessed with these rosemary almonds.

Gah, the color of this golden beet soup is just too pretty!

I can’t wait to nibble on these caramelized pear, brie and honey tartines.

Mushroom pâté has my heart and this one looks perfect.

Southern holiday soirées aren’t complete without deviled eggs!

Cute little mushrooms stuffed in even cuter tarts.

I made this last year and my family literally pulled/tore it apart. So good.

 

Salads

So many goodies everywhere and I really just want to shove my face into a big bowl of this.

and this.

I could eat this salad all season long.

A festive burst of bright freshness will light up your table.

Or keep the salad simple – a mustard vinaigrette like this one is my goto way to dress up greens.

 

Sides & Savories

Fried honey garlic delicata – get in my mouth now please!

Mashed potatoes, yay!

Make these if you’re feeling virtuous.

A fermented twist to the classic side dish!

I always thought this would make the most beautiful and edible centerpiece. 

I made this potato gratin last year and it’s already been requested again, ugh… too good.

This gratin is really good too and I think it may count as eating a vegetable.

Speaking of eating veggies – this hearty loaf will satisfy your most adamant carnivorous family member.

This shepherds pie should also do the trick.

Condensed cream of mushroom casserole whaaa? This looks way better than that stuff. 

Stuffing, dressing – whatever you want to call it, I made this last year and everyone loved it!

Another dish I could eat all season long, like every single day.

All the fancy dishes on the table don’t hold a candle to the simple roasted veg.

Stuffing a squash is way more fun than stuffing a bird, just sayin’. I can’t decide between this one or this one.

You can’t have Thanksgiving without cranberry sauce and don’t forget the gravy.

But wait, you need a vehicle to mop up all that yummy saucy stuff on your plate – Parker House Rolls to the rescue!

 

Sweets

I can’t decide what’s cuter, Molly’s face or these parfaits.

I’ve been dreaming about this frangipane tart since the day this post went live.

Pumpkin tarts or cranberry tarts? – better just make them both.

My coworker brought this to our annual potluck party, not a crumb was left behind.

Cardamom is one of my favorite spices, so pretty much obsessed with this cake.

These would be perfect with my latte in the morning,  with a side of these, of course.

Vegan chocolate chip pumpkin muffins to make with the kiddos, or make these if you’re feeling gutsy.

Rye + pumpkin + chocolate = love.

What dreams are made of.

But really just give me all the chocolate things.

Roasted Vegetable Frittata

Roasted Vegetable Frittata

I can’t get enough roasted veggies these days: roasted veg in my salad, roasted veg in my sandwich, roasted veg in my soup and now roasted veg in my frittata! Roasted veg party in my mouth! Frittatas are awesome because: 1. It’s a great way to use up leftover veggies you have lying around. And 2. They taste great the next day and the day after that, and the day after that, and… I divided this into slices for Mark and me to take to work. We heated them up in the toaster-oven for breakfast, so yummy. Oh and 3. It’s a super hearty way to start the day / end the day / eat all day.

Ok friends, a month or so ago I was tagged by the sweet and lovely Olivia from Primavera Kitchen to participate in a post where I share my writing techniques/process. Because I’m the girl that always broke the chain in that chain letter game my first instinct was to tell her I couldn’t do it, also, the writing part of this whole blogging thing is my least favorite – there I said it. But Olivia is the kind of girl you just can’t say no to. I only know her through the internet but somehow, through the computer screen, she gives off this warm, friendly, I’m-here-for -you vibe – I don’t know how she does it. Also, she’s only been blogging for like 5 months which is crazy! She made these amazing eggplant pizza bites - I’m still drooling over them. Oh, and english is her second language. What?! I think we will have to meet in person so I can be sure she’s real! Kidding! But I really do want to meet you Olivia!

So this whole blog post writing thing goes something like this: I get groceries on Saturday. I cook and take pictures on Sunday. I edit pictures on Wednesday night after work (my night off from the dog park). During the week I jot down notes of things I want to say or share on little scraps of paper I carry around in my bag – I’m old-school (more like unorganized) like that. Also, writing the first words in a brand new cute notebook is so much pressure! Scraps of paper are so much less intimidating. I also use these scraps for my recipe developing – sometimes I’ll even get all high-tech and take a pic of said scrap with my phone! After a week of collecting scraps I’m ready to write my post, usually on Friday evening after work, all curled up with a glass of wine – ugh, I sound like an old lady. I keep my posts pretty light on topic and stick to the foodie theme, sometimes things get personal, depending on how many glasses of wine I’ve had but those posts usually get deleted the next day before they go live. I had a reader complement my lack of personal story back when Earthy Feast was still young, fresh and easily influenced. Not sure why that little comment has stuck with me all this time, guess it’s time to let it all hang out and tell you all how I really feel! Kidding… kinda! Ok, all emotions aside, I think beet-dyed pink eggs are the prettiest!

Roasted Vegetable Frittata Roasted Vegetable Frittata Roasted Vegetable Frittata Roasted Vegetable Frittata Roasted Vegetable Frittata Roasted Vegetable Frittata

 

Ingredients for the Frittata  

7 eggs

1 beet

2 sweet potatoes (or any other vegetables you have on hand)

2 cups fingerling potatoes

2 handful pearl onions (or any onions you have on hand)

2 ounces goat cheese

1 teaspoon cumin

1 teaspoon cayenne

1 teaspoon salt

fresh pepper

1 handful fresh cut herbs of choice (I used parsley and chives)

splash of milk or cream

 

Directions 

Butter an over-proof dish with a good sized rim. Using your hands, toss your onions/potatoes/vegetable of choice with a bit of olive oil, cumin, cayenne and salt + pepper. Roast in a preheated oven at 375F for 15 minutes. In a large cup or bowl whisk eggs with splash of milk or cream together with the goat cheese and herbs. Some salt and pepper would be good here too. After the veggies are tender, remove from oven and let them cool slightly. Pour egg mixture over the veggies and top with thinly sliced beets. I brushed my beets with a little olive oil for a shiny look. Return to oven at 350F for about 8 minutes then switch over to a low broil for an additional 3 to 5. Let cool slightly before serving.

 

Notes 

Stay tuned next week for a Thanksgiving / Friendsgiving roundup of recipes from here and around the web!