Not exact matches
Choose from the
freshest seasonal vegies you can find — turnip, pumpkin (winter
squash), zucchini (courgette), cauliflower, fennel, red and yellow capsicum (pepper), eggplant (aubergine), parsnip and onion are especially good.
I also made this version completely vegan (and naturally gluten free) by omitting the meat and adding LOTS of
seasonal veggies: cauliflower, delicata
squash, button mushrooms, and
fresh parsley.
The rich, sweet butternut
squash, the salty prosciutto and Parmesan cheese, the
fresh spinach and flavorful sage and thyme turn this easy egg dish into an explosion of
seasonal flavors.
3 - 4 cups
fresh, organic and
seasonal veggies (use at least one green veggie such as spinach or kale and one orange or root vegetable such as carrot, sweet potato or
squash)
Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn
Squash & Apples Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan & Sage Virtually Homemade: Sweet Potato Casserole Elephants and the Coconut Trees: Purple Potato Salad w / Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes w / Thyme & Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10
Seasonal Thanksgiving Sides Taste With The Eyes: A
Fresh California Twist on Brussels Sprouts
Feed Me Phoebe: Swiss Chard Gratin The Lemon Bowl: Quinoa with Acorn
Squash, Apples and Walnuts Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes Big Girls, Small Kitchen: Nancy's Vodka Cranberries Weelicious: Maple Roast Vegetables Napa Farmhouse 1885: Easy Mushroom - Chile Risotto Red or Green: Schezwan Green Beans Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage Virtually Homemade: Sweet Potato Casserole with Walnuts Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary The Heritage Cook: Maple - Roasted Root Vegetables Food For My Family: Honey - Roasted Cauliflower with Pine Dishin & Dishes: Twice baked Sweet Potatoes Devour: Top In Season Thanksgiving Sides FN Dish: 10
Seasonal Thanksgiving Sides Taste With The Eyes: A
Fresh California Twist on Brussels Sprouts
This filling is also a great place to stash some shredded greens,
fresh chopped summer
squash, and more
seasonal goodies from your market.
I usually have bags of
fresh seasonal mixed greens and then containers of
seasonal roasted veggies like
squash, Brussel sprouts and sweet potatoes.
We had a number of Signature
seasonal toppings to choose from for our grilled flatbreads including tomato - basil pasta sauce, a creamy alfredo sauce, pesto, assortment of
fresh grated cheeses, roasted butternut
squash, sun dried tomatoes, roasted peppers and tomatoes, bacon,
fresh arugula — you name it, they had it!
Substitute
seasonal fresh vegetables when available — any combination of broccoli, carrot, onion, bell pepper, snap peas, bean sprouts, water chestnut, edamame, bok choy, eggplant and
squash will work well.
As a foodie and a veggie lover, I love
fresh seasonal fall veggies like brussels sprouts, butternut
squash, and the lovely purple sweet potato!
Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast):
Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and
seasonal fruit Fruit smoothie shooter and
seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer
squash potato gruyere gratin, roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread