Let’s Get organized for Thanksgiving!
|x||x||Vegan Colcannon with Kale and Scallion (steamed and blended cauliflower, turnips, garnet yam mixed with sauteed kale and freshly sliced scallions in grape seed oil)|
|x||x||Butternut squash soup w/ Hawaiian Ginger garnished with lotus seeds & parsley pistou|
|x||x||Roasted Beets & Steamed Brocollini (tossed in a little olive oil)|
|x||x||Wild Rice stuffing with carrots, parsnips, and roasted chestnuts (roasted and baked w/ vegetable broth, grapeseed oil)|
|Sourdough, leek & herbs de provence dressing w/ lamb sausage (organic & nitrate free sausage, organic herbs and Watsonville Sourdough Baguette)|
|x||x||Winter Haricot Vert salad with Fuyu, figs and radishes with Citrus vinaigrette (organic vegetables, citrus, sea salt, apple juice, lemon juice, agave sugar, organic seeded mustard)|
|x||Classic Mashed potatoes with Chives (organic russet potatoes, plain Pavel yogurt, sea salt, garlic, buttermilk, fresh chives)|
|x||x||Freshly made Holiday ice “creams” by my friend C!|
|x||x||Simply sweet and zesty Cranberry Sauce (agave sugar, cloves, star anise, lemon, cranberries, spring water)|
|x||x||Spicy chipotle Cranberry Chutney (green tomatoes or tomatillo, chipotle peppers, sea salt, cranberries, spring water)|
|x||x||Vegan Porcini Sage Gravy (contains rice flour as thickener)|
|x||Herbed Giblet Gravy with cider and apples (contains rice flour as thickener)|
Let’s just say I’m getting my spreadsheet for ingredients ready for Thanksgiving Luncheon. Every year, for the past 4 years, I’ve made a pre-Thanksgiving meal as a big THANK YOU to all our employees. We started off with maybe 7 or so in-house staff and this year we have invited guests for a total of 23+ people. Since I started, we’ve also had people join our company who are vegan or are gluten-free based on racing diets and health benefits. Needless to say, there are still many of us who are die hard carnivores and also benefit from that diet to stay healthy, too. No matter what, this meal is to celebrate togetherness with the bounty that is available to us from our Local growers and farms here in Santa Cruz. In making gluten-free and vegan dishes, everyone benefits from tasty, creative and health-packed foods.
I’ve been planning this menu for months and with a few adjustments, I think I will be able to move ahead and start prepping and making this an organized endeavor. 2 turkeys will be more challenging, but luckily we have a nice oven at work and my husband volunteered to roast one at work while I roasted one at home. Woo hoo!