Thanksgiving is this Thursday, so I’ve been working on finalizing my menu this weekend. Here are some delicious recipe suggestions from our blog!
Many of these recipes are vegetarian (labeled “v”), vegan (labeled “v*”), or gluten-free (labeled “gf”), so you should be able to find something to make no matter who you’re making thanksgiving dinner for.
Potatoes and squash:
Stuffing and sides:
This cornbread-topped sausage bake is a great recipe to make as fall begins to turn to winter. I used andouille sausage in my version of the recipe, but you could also use cooked Italian sausage. It would also be easy to switch out the veggies for whatever you happen to have on hand.
This Japanese version of a pork cutlet is both delicious and easy to make. It uses the common breading formula of flour – egg – bread crumbs, but using panko bread crumbs makes it extra crispy.
Tonkatsu is traditionally served over rice with tonkatsu sauce, which is similar to a thick Worchestershire sauce. I also made some mixed peas and carrots to serve with the pork. It’s a really delicious meal!
A box of pasta with a jar of pasta sauce can make an easy pantry meal (see: vodka sauce and meatballs), but sometimes you have a little extra time or want something a little bit fancier. For those situations, I present to you this homemade turkey bolognese. While you do need some time to let the sauce simmer, there’s only about 10 minutes of hands-on time. And as a bonus, this sauce would be great to make on the weekend and freeze for a quick weeknight dinner.
I was first introduced to this family recipe by Michael when we started dating, and it’s really good. He’s previously posted it on his website, so, without further ado, I’m just going to share his description and recipe for these delicious pancakes:
Swedish people love their Swedish pancakes. Being that I am an ethnic Swede (though not full blooded), I also love Swedish pancakes. Personally, I hate normal pancakes more than almost anything in the whole world, but I really like Swedish pancakes. Despite what people will tell you, Swedish pancakes are not difficult to make. For Swedish pancakes, you will need the following ingredients:
Here’s a lunch I packed a couple weeks ago, when the weather was still warm and summery. I made a chopped salad (a la Punch Pizza) with some different meats and cheeses that we had in the fridge, and topped it with a homemade honey-mustard dressing. The rest of the lunch was simple — crackers, cantaloupe, and a snack bar:
- Chopped salad with ham, salami, swiss and blue cheeses, tomatoes, and honey-mustard dressing
- Ritz crackers
- Fiber One lemon bar
I’ve been introduced to this fun and delicious meal by a couple different people over the past several years. Essentially, it’s a chicken gravy served over rice — but with an assortment of fun toppings ranging from pineapple to chow mein noodles (please don’t skip the chow mein noodles… they make the dish).
One of the great things about this meal is that it’s easy to serve family-style, with lots of bowls of toppings, so that everyone can try their own combinations. We made an Asian-inspired chicken gravy, but you could also make a more traditional gravy or even use a chicken curry sauce instead. We hope you give it a try!
Michael and I both like Chinese food, but I don’t make it at home often. Instead, we usually have it at the (very delicious) Chinese restaurant down the street.
Last week, I decided to try my own hand at making Chinese food. I started with orange chicken, per Michael’s request. The recipe that I used is supposed to be a copycat version of orange chicken from Panda Express. While I don’t know how accurate that claim is, I can tell you that this recipe is so delicious that I’ve already made it twice.
Dinner leftovers can make a delicious and easy lunch for the next day. For this lunch, I packed leftover sushi, gyoza, and a pork bun. The small container next to the gyoza holds soy sauce for dipping.
I love banana bread (and cinnamon bread, and raisin bread… and pretty much all kinds of bread). So, when we had several over-ripe bananas that needed to be used this week, banana bread was the obvious choice.
I used Michael’s mom’s recipe, but changed up a couple of the ingredients. I substituted chocolate chips for walnuts, and chocolate milk instead of regular milk to add a little bit more flavor. The result? A delicious banana-ey banana bread, with just a hint of chocolate, that’s perfect for early fall.