Category — Meal Planning

A Fresh Green Salad For Thanksgiving

by Sarah

pears in bowl

Happy Friday, everyone! This is my last Thanksgiving-related post, unless I get requests for other dishes . . . what I’ve listed so far is my hit-parade of annual menu items. The cooked veg changes from year-to-year (sometimes, my MIL makes a delicious creamy broccoli casserole thingy that’s worth the splurge).

Today I’m sharing a nice fall salad recipe that I make on Turkey day. I have to admit, the salad doesn’t get as much play as the other side dishes. But I happen to love a green salad amongst all the richness. Don’t get me wrong, I love richness too, but a little somethin’ to cut the grease is always good.

Cranberry Pear Salad With Candied Walnuts

1/2 c. apricot nectar

1/2 c. red wine vinegar

1/3 c. canola oil

2 t. Dijon mustard

1/4 t. salt

1/8 t. pepper

2 T. sugar

1/2 c. chopped walnuts

12 c. fancy mixed salad greens

3 ripe medium pears, sliced into thin slices

1/2 c. dried sweetened cranberries

3/4 c. blue cheese, crumbled

Make the dressing: in a bowl, whisk together the first six ingredients and set aside.

Candy the walnuts: In a heavy skillet, melt the sugar over medium heat, stirring constantly. Add the walnuts and stir to coat. Remove from the heat.

Assemble the salad: In a large salad bowl, combine the green, pears and cranberries. Drizzle with the dressing. Add nuts and blue cheese and toss.

Serve immediately. Yields 12 servings.

Note: I usually try to pick up some different types of pears for this, some with more brown flesh, some with red . . . makes the salad more colorful! Also, if you have the wherewithall to plan ahead, get your pears a few days in advance so they’ll have time to ripen. Sweet, juicy pears are best here.

November 20, 2009 2 Comments

Make-Ahead Mashed Potatoes

by Sarah

mashed potatoes

Mmmmm, mashed potatoes and gravy! Can you tell that for me, Thanksgiving is all about the side dishes? Turkey’s OK, but what really gets me fired up are all of the once-a-year traditional foods we eat along with the bird.

These are not light. Not great for you, but they’re a rich, creamy, easy and indulgent holiday side-dish that you can make several days ahead and store in your fridge.

Sarah’s Make-Ahead Mashed Potatoes

5 lbs. yellow or Yukon Gold potatoes, peeled, cooked and mashed

8 oz. cream cheese

8 oz. sour cream

1/2 stick salted butter

1/2 c. whole milk

Kosher salt and freshly ground black pepper to taste

Combine the mashed potatoes, butter, cream cheese, sour cream and milk. Add salt & pepper to taste. Mix well and place in a large, oven-proof casserole. Cover and bake at 325 degrees for 50 minutes.

If you do make these ahead and put them in the fridge, removed them from the fridge 30 minutes before you intend to bake them.

Yields 12 servings.