If I can find a good kabocha squash, I'm going to either roast the halves and make soup or peel it and roast the cubes. It's got a wonderful velvety texture and sweet taste without adding a lot of sugar or fat.
We're cooking for 8-10 at our house this Thursday:
Free-range, locally raised turkey, maple-brined and stuffed with
wild rice and cranberry (all cranberries are local and organic) stuffing
sausage, cranberry, and chestnut cornbread dressing
mashed potatoes
orange-ginger cranberry relish and a can of the jellied kind
greens with garlic
baked sweet potatoes and pears
green bean casserole (made from scratch and no French-fried onions: I'm going to experiment with oniony breadcrumbs as a topping)
apple, pecan, and pumpkin pies (all with butter and whole wheat crusts)
Some of this bounty will be prepared by our friends, and most of it will be made at our house. It's all homemade and most of the produce involved is local, organic, or both.
Comments 3
Reply
Roasted winter vegetables with maple-ginger glaze (I'll be using olive oil instead of the butter because the meal must be dairy-free)
Romaine salad with oranges and beets
Rice and nut dressing (Meal is also mostly gluten-free)
Cranberry-pumpkin rolls
Cabernet cranberry sauce
Anybody else?
Reply
Some of this bounty will be prepared by our friends, and most of it will be made at our house. It's all homemade and most of the produce involved is local, organic, or both.
Reply
Leave a comment