Not that I’m ever the type to start churning out stuffing recipes in July, but this year I really didn’t get my shit together for the holidays.
Now that I’m less than two months away from my book deadline, all the grand plans I had for new pumpkin pie recipes seem to have crumbled with the ease of said pie’s gluten-free crust. So this is my way of apologizing for spending way too much time with my laptop when I should have been dishing up leftover sweet potato fritters for your collective tables. Forgive me for being a bad food blogger in your moment of holiday need!
I’ll have to wait to make good on all the ideas in my head until next year. But in the meantime, I’m sharing some Thanksgiving Farmer’s Market side love from What’s Cooking Good Looking.
Not only is Jodi Moreno a much more elegant, far less delinquent food blogger than myself, she’s also one of the most creative natural foods chefs I know. Her serene disposition was exactly what I needed to subdue my latent social anxiety at the Saveur Blog Awards last spring. And since then, I’ve had the pleasure of eating her food at several of our Friends in Food dinners at Maman NYC. Jodi always puts an interesting spin on vegetables, so you couldn’t be in better hands for some healthy holiday side inspo.
Read on for these beautiful Thanksgiving recipes and all the reasons why Jodi loves serving them at her holiday table.
I have some wellness related gift guides coming your way in the next few weeks, so fingers crossed they don’t fall by the way of my gluten-free pumpkin pie. I hate being a tease!!
Happy cooking (and holidays!),
I have a weakness for potatoes. The crispy, salty ones in-particular, making this my absolute favorite, go-to potato side dish. I make this one so often, and it is always such a hit, I think my friends and family would be disappointed if the crispy potatoes did not make their way to the table.
I love serving soup as an appetizer or side dish during the holidays. Soup is one of those things that is almost better to make in advance (those flavors get a chance to develop), and it’s also easy to serve for a larger group. This version is my favorite for this time of year, since these flavors are all about Fall.
Brussels spouts …. in a latke form. Need I say more?! These are a favorite side of mine that are such a crowd pleaser.
Some veggies are so good on their own, they need little more than olive oil, salt, and pepper. For me, squash is one of those vegetables that needs a little “help.” It’s just so much tastier when roasted. This version gets dressed up slightly with some dukkah (a egyptian nut + spice blend) and a drizzle of tahini, to make it feel just a little more festive for the holidays.
This dish actually dances the line between side dish and vegetarian main, which can be a great option if you have any vegetarians at your holiday table. Vegetables don’t often get love by braising, and I think it’s one of the best ways to cook them in the cooler months.