- 4 Beets (unpeeled, medium-sized – about the size of a tennis ball)
- 2 TB Lucini Extra Virgin Olive Oil
- 2 tsp Lucini Balsamic Vinegar
- 1 tsp Orange Juice (optional)
- 1/2 tsp Salt
Peel the beets, chop the tops off and remove the tail-like root end of the beet and discard. Cut each beet into eight sections (or halve small beets), as you would cut an apple for pie. Put the beets on a baking sheet.
Emulsify the vinegar and orange juice in the olive oil. Add the salt and stir. Drizzle one half of this mixture over the beets to coat well. Roast until they are soft and well caramelized (40-60 minutes, depending on the size of the beets).
Toss the beets gently with the remainder of the olive oil mixture before serving. Season to taste with vinegar, salt and freshly ground black pepper. Garnish with fresh herbs and/or onion for color, if so desired (i use mint parsley, thyme, chives, scallions, red onion or chervil – whatever I have on hand).
Posted in heathy diet, recipes
Tagged beet, fall, holiday, recipe, roasted beets, root vegetable, side dish, Thanksgiving, vegan, vegetable, vegetarian
I’ve found (5 years experience) this brine to impart more flavor than the simple, sal-only brines.
- 2 gallons cold water
- 2 C Kosher Salt
- 2 Lemons (halved)
- 2 TB Lucini Balsamic Vinegar
- 5 TB Brown Sugar (optional)
- 2 TB Peppercorns
- 2 TB Coriander seeds
- 4 Chilis (dried, optional)
- 6 Bay Leaves
- 2 sprigs Thyme
- 1 sprig Rosemary
Fully dissolve the salt in the cold water. Add the remaining ingredients and stir. Submerge your turkey and refrigerate or keep in a cool (40 degree) spot 5-8 hours.
I came up with this recipe after wondering whether one could make tasty mashed potatoes with out dairy. The obvious fill in was olive oil and using the best infused oils gives you an amazing dish – one that will pleasantly surprise your Thanksgiving guests.
Cut your potatoes into even, large chunks (2 inches is optimal) and boil in salted water until they are just cooked through (12-20 minutes). Strain under cool water to stop the cooking process.
Meanwhile, in 1/4 C olive oil, cook the garlic on medium-low heat until it just turns golden (3-6 minutes). Pour this mixture into a bowl. Add the salt, paprika, turmeric, black pepper, lemon juice, vinegar and remaining olive oils. Whisk until well mixed.
Mash your potatoes (if you use a food mill, etc., process the potatoes now) and then add to your serving bowl. Add the olive oil mixture and stir until well distributed. For some color, top with chives or scallions.
Posted in heathy diet, olive oil, recipes
Tagged dairy-free, holiday, mashed potatoes, olive oil, recipe, side dish, Thanksgiving, vegan, vegetable, vegetarian
If you prep everything before hand ( I do it the night before), you can complete this entire recipe while your turkey is resting. That way, you can serve the dish hot and the smell of the sprouts wafts through the air and mixes with that wonderful turkey aroma! I also make the stuffing the day before and then cook in the oven with the Brussels Sprouts – just start the stuffing 10 minutes before the veggies.
Preheat oven to 400 degrees F. Heat oil over medium heat in a skillet or oven-safe pan. Add the pancetta and cook until golden brown and just crisp. Remove the pancetta to a plate lined with paper towels and remove any access oil. Add the onion to the pan and cook until soft. Add the Brussels Sprouts and toss to combine, then season with salt and pepper and roast in the oven until the sprouts are cooked through and golden brown (about 15-20 minutes). Remove the vegetables from the oven and stir in the infused oils and fig balsamic. Top with the reserved pancetta and parmigiano-reggiano before serving.
Posted in recipes
Tagged brussel sprouts, brussels sprouts, easy, fig balsamic, holiday, pancetta, recipe, roasted brussels sprouts, side dish, Thanksgiving, vegetable
This quick recipe is a nice change from Pumpkin Pie (and great when the size of crowd doesn’t justify a full pie). I make the pumpkin mousse the night before, then pull the ramekins out to get to room temperature when I serve dinner, quickly make the fig balsamic reduction and serve. If you are feeling adventurous, finish each portion with a few drops of olive oil and a pinch of flaky sea salt.
This site seems to have a nice selection of other Thanksgiving recipes.
Combine the pumpkin, 1 cup of the ricotta, olive oil, cinnamon, ginger, nutmeg and sugar in a medium saucepan. Simmer over medium heat for 5 minutes, then allow to cool.
Mix the remaining ricotta and vanilla and then mix well with the cooled pumpkin mixture until smooth (I use an immersion blender). Spoon the pumpkin mixture into ramekins. (This part of the recipe can be completed the day before – just cover the ramekins with plastic wrap and refrigerate).
In a small pan, heat the fig balsamic and allspice over medium heat, stirring occasionally, until reduced by half. Allow to cool for 10 minutes, until just before solidifying. Carefully drizzle each ramekin with the fig balsamic reduction.
Posted in recipes, seasonal
Tagged balsamic reduction, dessert, fig balsamic, holiday, mousse, pumpkin, pumpkin mousse, quick, recipe, ricotta, Thanksgiving
Boil the beans in salted water until they are just tender – 6-10 minutes. Drain immediately and cool for 1 minute in an ice bath. Strain and dry.
In a large serving bowl, combine the beans, onion, nuts and cilantro. Add the dressing and season to taste with vinegar, salt and pepper and toss until evenly distributed.
Posted in heathy diet, recipes
Tagged beans, easy, green bean salad, hazelnut, nuts, pecan, pine nut, recipe, Salad, simple, Thanksgiving, vegan, vegetarian, walnut
Preheat oven to 400°F. Spread olive oil evenly over the bottom of a 2-quart baking dish.
Whisk together the eggs, cream, milk, lemon oil, scallions, parsley, and black pepper in a medium bowl. Gently stir in the oysters and crushed crackers.
Pour into baking dish and bake until the custard is set and top is golden, 20 to 30 minutes.