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4 Twists to Thanksgiving Dinner

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4 Twists to Thanksgiving Dinner

Try these fall recipes to add a little something different to the table this ‘Turkey Day’.

You have to have the classics, right? Green bean casserole, mashed potatoes, cranberries… Try adding these to the mix and liven it up a bit! Your guests- and you mouth- will thank you! 

Roasted Vegetable Galette

This fall-filled beauty is tasty and so gorgeous! Filling the table with these lovely treats adds a bit of whimsy and decor. And it tastes oh so good!

What You Need: 


  • 250g wholemeal flour
  • ¼ tsp salt
  • 115 g chilled unsalted butter, diced
  • ¼ cup crème fraiche
  • 2 tsp lemon juice
  • ¼ cup cold water
  • 1 spring of fresh thyme, leaves chopped

Vegetable filling:

  • 5 small carrots (or 3 medium), peeled and diced
  • 2 parsnips, peeled and diced
  • 350g butternut squash, peeled and diced
  • 2 medium red onion, peeled and quartered
  • 1 sprig fresh rosemary, leaves chopped
  • 1 sprig fresh thyme, leaves chopped
  • 3 tbsp olive oil
  • 1 head of garlic, outer layers peeled
  • salt and freshly ground pepper
  • creamy goat cheese, crumbled

What You Do:

To make the crust, combine the flour and salt in a medium bowl. Add the butter and using your hands rub the butter into the flour until the mixture resembles coarse meal. In a small bowl, whisk together the crème fraiche, lemon juice and cold water. Add the mixture to the flour mixture and blend everything together with a fork. Stir in chopped thyme. Do not knead the dough. Gather the clumps into a ball. Wrap the dough tightly in plastic wrap and flatten a bit. Refrigerate for at least an hour. 

Preheat oven to 180℃. Put all the vegetables into a roasting tray. Sprinkle with herbs and drizzle over 2 tablespoons olive oil. Season with salt and pepper and toss everything together until all the vegetables are evenly coated. Cut off the top of the garlic head, exposing the cloves. Drizzle some olive oil on top and wrap in foil. Place the garlic on the roasting tray with the vegetables. Roast the vegetables about 20-30 minutes stirring once or twice until tender. Squeeze the garlic into a large bowl and mash with a fork. Add the roasted vegetables, half of the cheese and toss gently.

Increase oven temperature to 200℃. Unwrap the dough and press the edges so that there are no cracks. Dust a sheet of parchment paper with flour and roll out the dough into a 30cm circle about 0.5cm thick. Transfer the dough on the parchment paper to a baking sheet. Arrange the vegetables on the dough, leaving a 5cm border. Scatter over the remaining goat cheese and fold the edges over the filling. Bake on the lower half of the oven for about 35-40 minutes until the crust is golden brown. Let it cool for 10 minutes, then cut into wedges and serve.

Wild Rice Stuffed Mini Pumpkins

Tender pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. And it looks fantastic at the table during such a festive occasion! 

What You Need:

  • 1/2 cup uncooked wild rice
  • 3 cups water
  • 4 mini pumpkins
  • 1 orange, Juice of
  • 2 teaspoons honey
  • Salt and pepper, to taste
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped pecans
  • 1 teaspoon orange zest
  • 1 teaspoon chopped mint

What You Do:

  1. Preheat oven to 375°F.
  2. In a small sauce pan, add wild rice and fill with enough water to cover and allow room to boil like cooking pasta. Bring to a boil and then simmer for approximately 30 to 40 minutes. Rice is done when it starts to "pop" the grain.
  3. While rice cooks, cut tops off pumpkins. Using a large spoon, scoop out seeds and strings. Place pumpkins upside down in a pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn pumpkins upright and return to oven until flesh is tender when pierced with a fork, about 5 to 10 more minutes.
  4. When rice is cooked, pour into a colander and rinse with cold water. Place the rice in a medium size bowl.
  5. Juice orange and add honey, mixing together. Pour over rice. Add salt and pepper, and stir well. Stir in cranberries, pecans, orange zest and mint. Adjust seasonings if needed. Stuff rice into pumpkins and serve.

Nutritional Info:

Per Serving: 170 calories (30 from fat), 3g total fat, 290mg sodium, 35g carbohydrates, (3 g dietary fiber, 12g sugar), 5g protein.

3-Ingredient Cranberry Sauce

What You Need:

  • 12 ounces fresh cranberries
  • ¾ cup fresh orange juice
  • ½ cup honey

What You Do:

  1.     Combine cranberries, orange juice, and honey in sauce pan. Simmer over medium heat, until berries pop and sauce thickens, about 10 - 15 minutes.
  2.     Cool completely and refrigerate.
  3.     Serve at room temperature.

Spaghetti Squash Pesto Lasagna

   This recipe is full of fall flavor, and you can make it the day before! It tastes even better the second day. And it’s oh so delicious!



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