how about some veggies?

Vegetable dishes and fresh cranberry sauce add a light contrast to the rich and hearty main dishes at Thanksgiving dinner. Always serve a variety of vegetables for flavor and color and you'll be sure to please everyone.

  • Two quick hints for preparing perfect vegetables for the big day:
  • To preserve the beautiful color of green beans, blanch them quickly by putting them in a sieve set in a bowl of ice water for just a quick minute.
  • To easily split a squash in half, set it on a dish towel, and place a sharp carving knife lengthwise on the squash. Give the top of the blade a quick hit with a meat tenderizing mallet. The squash should separate in a flash.
  • One of our essential Thanksgiving vegetables is squash. With so many varieties, it is easy to find new and interesting recipes each year. From golden summer squashes to buttery acorn, they add wonderful flavor, nutrition and color to your table.
  • For a simple, delicious way to serve sliced carrots or beans, steam or boil for a few minutes, then sauté in butter, glaze with your favorite marmalade and garnish with fresh chopped herbs, chopped nuts or a crumbling of Blue cheese.
  • Lots of these great dishes can be prepared ahead of time. Just keep in mind that re-heating dishes can cause a bit of a jam in the oven. Keeping one or two recipes "stove top" can help tremendously. We've found that serving sides in pre-warmed plates and bowls will help keep things hot.

ginger garlic carrots

ginger garlic carrots

made with Ginger Garlic Sauce — serves 4

ingredients

4 large carrots, peeled and sliced on the diagonal (approx. 2 cups)

1/3 cup Stonewall Kitchen Ginger Garlic Sauce

to taste salt and pepper

1 Tbsp. sesame seeds, toasted

1 Tbsp. fresh chives, chopped (or just the tips)

Buy Ginger Garlic Sauce
directions
  1. Place carrots in a medium saucepan and cover with water. Cook over medium-high heat until tender. Drain.
  2. Add cooked carrots back to the sauce pan with Ginger Garlic Sauce. Heat several minutes over medium heat adding salt and pepper to taste.
  3. Garnish with toasted sesame seeds and top with chives. Serve hot.

balsamic fig salad

balsamic fig salad

made with Balsamic Fig Dressing — serves 4-6

ingredients

8 cups red leaf lettuce, gently torn

1/3 cup cranraisins

¾ cup Granny Smith apples, sliced

1/3 cup chopped pecans, toasted

1/3 cup goat cheese, crumbled

½ cup Stonewall Kitchen Balsamic Fig Dressing

Buy Balsamic Fig Dressing
directions
  1. Combine all ingredients in a serving bowl. Toss and serve.
recipe tips
  • For a heartier salad, marinate 1½ pounds of boneless, skinless chicken breasts in ½ cup Balsamic Fig Dressing for 2 hours. Grill chicken, cool and slice. Serve over salad.
  • Toast pecans in a 350°F oven for 5-8 minutes or until nuts are fragrant and golden brown.

pumpkin soup

pumpkin soup

made with Maple Pumpkin Butter — serves 4

ingredients

2 Tbsp. Stonewall Kitchen Extra Virgin Olive Oil

1 medium onion, chopped

2 medium potatoes, peeled, cut into ¼" dice

2 cups chicken broth

1 jar Stonewall Kitchen Maple Pumpkin Butter

1½ cups half-and-half or light cream

to taste Stonewall Kitchen Balsamic Fig Dressing

Buy Maple Pumpkin Butter
directions
  1. Heat olive oil in a saucepan. Add onions and cook over medium heat until translucent.
  2. Add potatoes and chicken broth to saucepan, cover and bring to a boil.
  3. When potatoes are fork tender, purée potato-onion mixture with cooking liquid in food processor or blender.
  4. Return mixture to saucepan. Stir in entire jar of Maple Pumpkin Butter and half-and-half. Reheat gently. Add salt and pepper to taste.
recipe tips

Garnish with a dollop of sour cream and toasted pumpkin seeds

« i'll bring the potatoes

cocktail time … cheers! »