Tuesday, November 25

Fall Salad with Pomegranate, Butternut, & Feta

This vibrant fall salad looks as good as it tastes


Fall Salad with Pomegranate, Butternut, & Feta


Fresh produce gets all the love in spring and summer, but some of my favorite fruits and veggies are harvested in the fall and early winter. This salad is a recent favorite in our house and really showcases some of the great ingredients that are in season this time of year. It calls for a bed of mixed greens (I used a combination of mesclun, frisee, radicchio, and arugula) but is heavy on the good stuff, i.e. roasted butternut squash, pomegranate seeds, and feta cheese.  It's a nice mixture of textures and flavors and it's vibrant color makes it even more appetizing on a cold, grey day. It would make a lovely last-minute addition to your Thanksgiving table and will be even more welcome this weekend to detox after all the heavy eating.


Related Recipes:
- Persimmon, Pomegranate, & Arugula Salad
- Lentil, Butternut Squash, & Goat Cheese Salad
- Delicata Squash, Pepita, & Baby Kale Salad


Fall Salad with Pomegranate, Butternut, & Feta:
  • Preheat the oven to 400F.
  • Toss 1 c. small-diced butternut squash with 1 tbsp. olive oil and sprinkle with salt and pepper.
  • Roast the squash for 25 minutes, or until soft and caramelized in some places.
  • Let cool to room temperature.*
  • Toss 6 c. mixed greens with the roasted squash, 1/2 thinly sliced red onion, 1 c. pomegranate arils, and 1/4 c. crumbled feta cheese.
  • Add a pinch of salt, pepper, 3 tbsp. extra virgin olive oil, and 1 1/2 tbsp. balsamic vinegar.
  • Toss well to combine and check for seasoning.
  • Serve immediately.

Serves four-six (side dish)
*Can be made a few days in advance, stored in the fridge, and brought back to room temperature.

Monday, November 24

Pumpkin Pie with Bourbon Whipped Cream

Classic pumpkin pie with a flakey homemade crust and smooth spiced filling


Pumpkin Pie with Bourbon Whipped Cream


I've made two whole pumpkin pies in the last week and I'm about to make my third on Thursday for Thanksgiving. I've been testing recipes ahead of time and think that I came up with the perfect pumpkin pie to make for my in-laws. It starts with my go-to pie dough recipe, although you can sub in whatever pie dough you like best or even use store-bought because pumpkin pie is all about the filling. This pumpkin filling is sweet and flavored with cinnamon and ginger, but it's not too overpowering that you can't taste the pumpkin. As it bakes, the filling puffs up to create this incredibly smooth and soft mousse-like center. I served it with a homemade bourbon whipped cream that adds a little extra flavor on top.

P.S. Still planning your Thanksgiving meal? Check out my favorite recipes here or on Pinterest.


Related Recipes:
- Gooey Pumpkin Butter Bars
- Pecan Pie
- Plum Tartlets


Pumpkin Pie with Bourbon Whipped Cream:
Ingredients
1 1/4 c. + 1 tbsp. all-purpose flour
1 stick (8 oz.) cold butter, diced
1/2 c. + 1/2 tbsp. white sugar
15 oz. can of pumpkin puree (not pumpkin pie filling)
2 c. heavy cream
2 eggs
1 egg yolk
1 tbsp. molasses
1 1/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1 tsp. salt
1/4 c. ice cold water
1 tbsp. powdered sugar
1 tsp. bourbon

Recipe
For Crust
  • Pulse together 1 1/4 c. flour, 1/2 tbsp. sugar, and 1/2 tsp. salt in a food processor.
  • Add in the butter and pulse to the size of peas.
  • Stir in the cold water until it just forms a ball, then flatten into a disk and cover with plastic wrap.
  • Refrigerate the dough for at least an hour, and up to a few days in advance.
For Pie
  • Preheat your oven to 375F.
  • When the dough is cold, roll it out on a floured surface to about 1/4-1/8" thick and fit into a 9" pie pan.
  • Fill the pie with pie weights or dried beans and bake for 25-30 minutes, or until set and lightly golden. Remove the weights.
  • Meanwhile, combine the pumpkin, eggs and yolk, 1 1/4 c. heavy cream, 1/2 c. sugar, molasses, cinnamon, ginger, and 1/2 tsp. salt in a large mixing bowl and whisk until smooth.
  • Pour the filling into the hot crust and return to the oven.
  • Bake the pie for about 45-55 minutes, or until it is just barely jiggly in the center.
  • Let cool before slicing and serving.
For Whipped Cream
  • Combine 3/4 c. heavy cream, bourbon, and powdered sugar in a bowl and whip until soft peaks form.

Serves eight-ten

Thursday, November 20

Thanksgiving Recipes

Favorite recipes for the most important meal of the year




I think favorite holidays change as we get older. As a kid it was all about holidays with presents, but now that I'm older, Thanksgiving is one of my absolute favorite celebrations of the year. I love the traditional foods, breaking out special wine, and spending the long weekend with friends and family. This year, my husband and I are going back to his hometown in Minnesota to spend Thanksgiving with his family. Because I work in advertising for online retailers, I am especially grateful that I get to spend this time on vacation while so many others are staying up all night in anticipation of Black Friday. I'm going to spend my time staying indoors to avoid the cold and help my mother-in-law with the Thanksgiving feast. I'm in charge of a few dishes and look forward to contributing some of my favorite recipes to the Thanksgiving table. 


*Looking for more Thanksgiving inspiration? Check out my Pinterest board.


Thanksgiving Recipes:

THE STAR OF THE SHOW
SIDE DISHES
DESSERT


Already thinking about the leftovers? Check out this guide to make the most out your leftover turkey.