Oh, the weather outside is 86 degrees and counting! It must be a Miami Thanksgiving. But we’re ready to crank up the A/C, count our blessings, fasten our fall boots, and enjoy this holiday meal!
I don’t know about you, but Thanksgiving snuck up on me this year. So, for all of my last-minute mamas, I’m sharing my favorite *simple* fall dishes. Several of these light(er) dishes can be baked together and enjoyed after Turkey Day. As an added bonus, some are Paleo or Whole 30 compliant!
Baked Brie with Honey & Organic Cranberries (Easy, Prep 15 minutes)
You’ll need:
- 1 small French Brie wheel
- 2-4 tablespoons honey for drizzling
- Dried organic cranberries
- Sliced baguette, crackers, or apple slices for dipping
Directions:
- Preheat oven to 350 degrees
- Line pan with parchment paper and bake uncovered for 5-7 minutes until soft, but not melted
- With a thin knife, remove upper cheese casing
- Drizzle with honey and top with dried cranberries
- Serve with toasted baguette slices, crackers, or apple slices
Browned Butter Green Bean Almondine (Medium, Prep 20 minutes)
You’ll need:
- 1 pound fresh green beans
- ½ cup sliced almonds
- 3 tablespoons butter or ghee, divided
- Salt and pepper to taste
- 1/2 whole lemon, juiced
Directions:
- Trim the green beans just like Grandma taught you!
- Melt 2 tablespoons butter or ghee in a large skillet over medium heat
- Add the almonds and stir until they begin to brown, 2-3 minutes
- Remove almonds and set aside
- Add 1-2 tablespoons of water with the green beans to the pan
- Season with salt and pepper to taste
- Simmer and cover until the beans are al dente, 5-7 minutes
- Add the lemon juice, the remaining tablespoon of butter, and the almonds
- Stir and serve!
Organic Green Salad with Roasted Pecans and Homemade Balsamic Dressing (Easy, Prep 15 minutes)
You’ll need:
- 1-2 packages organic spinach or mixed greens
- 1 small package pecans
- 1/2 cup Goat cheese, crumbled
- 1/4 cup dried organic cranberries
- 1/4 cup balsamic dressing
- 2 tablespoons organic olive oil
- 1-2 tablespoons honey
Note: This salad serves 4-6 people. I often double or triple this salad dressing recipe and store it in an airtight jar just in case!
Directions:
- Preheat oven to 325 degrees; line baking pan with parchment paper
- Season pecans with sea salt (and 1 tablespoon butter for additional flavor)
- Roast pecans for 15 minutes, checking regularly
- Whisk balsamic vinegar, olive oil, and honey in a small bowl
- Toss spinach or greens in a large bowl with homemade dressing
- Sprinkle with roasted pecans, goat cheese crumbles, and cranberries
Roasted Rainbow Carrots (Easy, Prep 10 minutes)
You’ll need:
- 1 package of organic rainbow carrots
- Organic olive oil or coconut oil
- Fresh or dry poultry spices—rosemary, sage, & thyme
- Salt & pepper to taste
Directions:
- Preheat oven to 375 degrees
- Generously coat carrots with olive oil or coconut oil; remove skin (optional)
- Season with salt, pepper, and poultry seasoning to taste
- Roast 20-35 minutes; check and stir every 10 minutes
Savory Sweet Potato Hash (Easy, Prep 10 minutes)
You’ll need:
- 3 medium sweet potatoes, cut into 1-inch cubes
- 1 large yellow onion, diced
- Organic olive oil
- Salt, pepper, garlic powder, & paprika to taste
Directions:
- Preheat oven to 375 degrees
- Toss sweet potatoes and onions in olive oil
- Lightly season with salt, pepper, garlic powder, & paprika
- Bake in a glass dish for 40-50 minutes, stir every 15 minutes
Turkey Time: Thanksgiving Brine! (Medium, Prep 30 minutes; Brine for 24 hours)
If you’ve never brined a turkey before, you’re truly missing out on added tenderness and flavor! Here is a medium difficultly recipe for a 16-18 lb turkey that can be fully prepared in advance:
You’ll need:
- 2 gallons of water
- 4 cups apple juice or apple cider (no sugar added for Paleo)
- 4 fresh rosemary sprigs
- 5 whole Bay leaves
- 3 tbsp orange peels
- 1 1/2 cups sea salt
- 5 garlic cloves, minced
- 1 cup honey (eliminate for Whole 30)
- 3 tablespoons peppercorns
- 1 oven or turkey brine bag
Directions:
- Combine all ingredients in a large pot
- Stir well and bring to a boil
- Turn off the heat, cover the pot, and allow the stock to cool completely
- Carefully place the turkey into a brining bag (in a large pot or the roasting pan)
- Pour in brining stock with all ingredients
- Refrigerate overnight (12-24 hours before roasting)
- Remove the turkey from brine and rinse with cold water to remove excess salt
- Proceed to butter and/or season your turkey as usual before roasting.
Happy Thanksgiving!