Whoa, guys, Thanksgiving is right around the corner! I bet you all already have the complete menu planned – unlike the number one procrastinator over here (that’s me!). I’m still not sure what to make and bring to Thanksgiving with the in-laws and I’m only bringing one dish! However, I am hosting a little mini Thanksgiving at my house this weekend! My sister and her boyfriend are here to visit from Charleston! I’ve talked a little bit about Robin’s diet preferences here and here. So yeah, that’s right, I’m cooking up a gluten-free, dairy-free (but goat’s cheese is ok), meat-free menu! I’ve found a bunch of yummy inspiration from my fellow food blogging friends so it definitely won’t feel like anything is missing. I plan on instagraming my cooking adventures so be sure to check them out today and tomorrow! Oh and I almost forgot about this salad! It’s so super fun and flavorful! This was my first time trying pickled grapes and man, I’m hooked! They’re spiced with anise and fennel and sure to be the topic of conversation at your friendsgiving/thanksgiving table this year. Here are some dishes that inspired the menu:
Sarah’s cauliflower buns
Sara’s kale and brussels slaw with candied hazelnuts and pom seeds
Renee’s badass vegetarian cornbread stuffing
Jessie’s roasted squash and chestnut sauté with navy bean gravy
Beth’s goat cheese mashed potatoes + pumpkin pie!
Sherrie’s Black Peppercorn + Cranberry Shrub with Gin
plus more awesome recipe round-ups here and here!
Ingredients for the Radicchio Salad with Goat Cheese and Pomegranate
8 cups torn radicchio
2 tablespoons olive oil (or walnut oil, if you’ve got it)
Freshly ground black pepper
⅓ cup unsalted, roasted almonds, chopped
2 ounces aged goat cheese, crumbled
seeds from half a pomegranate
Directions
Toss radicchio in a large bowl with olive oil (or walnut oil) and 3 tablespoons strained pickling liquid and season with salt and pepper. Transfer to a platter and scatter drained pickled grapes, almonds, pomegranate and goat cheese over top.
I toasted the almonds in a pan with a little ghee and sea salt.
Ingredients for the Pickled Grapes
½ cup unseasoned rice vinegar
2 tablespoons sugar
2 star anise pods
½ teaspoon fennel seeds, chopped
¼ teaspoon crushed red pepper flakes
2 teaspoons kosher salt, plus more
3 tablespoons fresh orange juice
1 cup seedless black grapes, halved if large
Directions
Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 tsp. salt, orange juice, and ¼ cup water in a medium bowl or glass jar; stir (or cover and shake) until sugar and salt dissolve. Add grapes and let sit at room temperature at least 30 minutes.
Notes