The Weekly 5: Sidesgiving 🍂
Charred balsamic Brussels, creamy potato gratin, miso cabbage + more
Hi friends,
How is your Thanksgiving prep coming along? Are you keeping things classic and making old favorites? Or pulling a wildcard and trying something new?
For the last couple of years, my family and I have been switching up the menu depending on who’s hosting. This year, we’re doing it potluck style, so I’ll be bringing my leek stuffing with mushroom gravy, as well as my Thanksgiving Salad™ (which I’ll prep in advance but dress when I get there).
If you’re still assembling your menu, I’ve got plenty of ideas below. As always, don’t hesitate to reach out with any specific questions!
Charred Balsamic Brussels Sprouts with Pomegranate
These roasted Brussels sprouts have deeply caramelized edges, while the interiors retain plenty of bite (nobody likes a mushy sprout). The sweet-and-sour glaze consists of balsamic vinegar, maple syrup, grainy mustard, and sriracha for a little heat.
Miso Roasted Cabbage
Cabbage is just a giant Brussels sprout, isn’t it? Or are Brussels sprouts tiny cabbages? Either way, they’re very similar. If you find trimming individual Brussels sprouts to be a pain, make cabbage instead! This technique yields crispy edges, and is so simple to do.
Potato Gratin with Cashew Béchamel
Classic Julia Child-era gratin is made with milk and/or cream, butter, and cheese. This dairy-free version is just as rich – thanks to the mighty power of the humble cashew, as well as the combo of nutritional yeast and miso to create that “cheesy” flavor.
Mushroom-Leek Stuffing
Using a whole loaf of ciabatta versus store-bought croutons gives this stuffing a fluffy, moist interior with a crispy, toasty top. (Make it extra special with mushroom gravy.)
My Official Thanksgiving Salad™
I’m a big advocate for serving salad on Thanksgiving, and this arugula number is the one I’ve been making the past few years. It has roasted sweet potatoes, tart apple, cranberries, and creamy balsamic dressing.