Thanksgiving is all about eating and usually in abundance. Try using recipes with lots of fresh herbs, spices and seasonal fruits and vegetables. Prepare a turkey or grill fish.
BEETS WITH GOAT CHEESE AND CITRUS HONEY VINAIGRETTE
Prep time: 10 minutes. Cooking time: 6 minutes. Serves: 4 – 6
4 Beets, 2 gold, 2 red
4 oz goat cheese
¼ cups almonds or walnuts, halved
Frisee or mâche leaves
Juice of 1 lemon
Juice of 1 orange
Juice of 1 lime
1 Tbsp honey
1 tsp Dijon mustard
1 shallot finely diced
½ cup extra virgin olive oil
Salt and pepper
Preheat oven to 350 degrees. Cut off the top and bottom of the beets. Wrap the beets in foil. Make sure they are thoroughly wrapped.
Place the foil packet of beets in a baking dish on the middle oven rack. Cook for 1-2 hours, depending on the size of the beets, until the tip of a knife inserts easily. Cool. Using a knife, remove the skin. Slice or cut
For the dressing, combine all ingredients. (You should have about 1/2 cup combined juice from the orange, lemon, and lime.) Whisk to combine. Season with salt and pepper; add additional olive oil, if desired.
Place the beets, one or two pieces of each color on a plate, spoon on goat cheese. Add almonds, and a few leaves of frisee and mâche, watercress or flat leaf parsley. Pour over dressing and serve.
MAHI MAHI WITH LEMON JUICE AND PARSLEY
Prep time: 5 minutes. Cooking time: 6 minutes. Serves: 4
6 (4 oz) fillets mahi mahi
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 cloves garlic, minced
Freshly ground black pepper
½ tsp sea salt
1 cup of chopped parsley
Garnish: Fresh slices of lemon
Rub or brush mahi mahi fillets with olive oil and lemon juice. Season each fillet with salt and pepper. Then spread over with garlic
To grill: Arrange fish, topside down, on a grill rack or grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals (or medium-high on gas) for 3 to 4 minutes. Flip each fillet and cook for an additional 2 to 3 minutes, or until the fish is just cooked through. Do not overcook.
Place one mahi mahi fillet on each plate (warmed) and divide the parsley evenly, on top. Serve immediately over brown rice with lemon slices.
BRUSSELS SPROUTS WITH CHESTNUTS AND SAGE
Prep time: 15 minutes. Cooking time: 15 minutes. Serves: 4 – 6
1 lb Brussels sprouts, trimmed and halved
1 Tbsp butter
1 Tbsp extra virgin olive oil
3 Tbsp vegetable broth
½ cup coarsely chopped chestnuts*
1 tsp chopped fresh sage
Freshly ground pepper, to taste
Sea Salt to taste
Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.
Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes; season with salt and pepper. Serve warm or at room temperature.
*Tip: Cooked and peeled chestnuts are usually available at this time of year. Look for them in the baking aisle or near other seasonal food items.