jasmine's thanksgiving recipe picks
thanksgiving recipe picks
what would thanksgiving be without a table full of delectable goodies to share with the whole fam? if preparing a turkey is just to overwhelming for you (as in the case of kodomo founder, jasmine punzalan), then volunteer to bring the sides! in preparation for the big day, we asked jasmine to share some of her go-to (and fool-proof) holiday soup and salad recipes.
kale and brussels sprout salad with honey balsamic dressing
- 2 cups brussels sprout ribbons (about 6 brussels sprouts, chopped width-wise to create ribbons)
- 2 cups chopped kale
- 3 strips bacon, cooked and chopped
- 1/4 cup shredded parmesan
- sprinkle of shelled sunflower seeds
- salt and freshly ground pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon soy sauce
1. combine the kale and brussels sprouts in a medium bowl. add the bacon, cheese, and seeds; toss everything to combine.
2. whisk the dressing ingredients together in a small glass. heat the mixture in the microwave for 20 seconds, then whisk the dressing again and toss it into the salad. season with salt and ground pepper.
recipe courtesy of kendra vaculin, food52.com
winter panzanella with orange, roasted beets and pomegranate seeds
- 4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread
- 1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
- 2 medium purple beets, peeled and cut into 1-inch cubes
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons fresh orange juice
- 1/4 teaspoon minced garlic
- 2 large oranges
- 2 cups leafy greens such as romaine, escarole, or butter lettuce, torn or cut into bite-size pieces
- 2 cups arugula, torn or cut into bite-size pieces
- 1/2 cup flat leaf parsley, roughly chopped
- 1/2 cup mixed herbs such as cilantro, chives, and dill, roughly chopped
- 1/2 cup diced celery
- 1 tablespoon bottled capers, drained
- 2 ounces feta cheese, cut into small cubes
- 1/3 cup pomegranate seeds
1. preheat oven to 350° F. place bread cubes on a baking sheet. drizzle with a little olive oil and toss to coat. toast bread in the oven until golden and crisp (5 to 10 minutes). remove from the oven and cool.
2. turn the oven temperature up to 400° F. place beets into a glass or ceramic casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). cool.
3. whisk oil, vinegar, orange juice, garlic, and a pinch of salt together in a small bowl.
4. cut the rind off the oranges (catching as much juice as possible in the dressing bowl) including the white pith just below the skin. cut the oranges crosswise into slices, then separate or cut the rounds into triangular segments. squeeze any remaining juice from the peel into the dressing.
5. place bread cubes, oranges, greens, herbs, celery, and capers into a large bowl. toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. stir periodically. top with beets, cubed feta, and pomegranate seeds before serving.
recipe courtsey of ann s., food52.com
butternut squash soup with fontina cheese crostini
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- kosher salt and freshly ground black pepper
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese
- kosher salt
1. in an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. stir in the garlic and cook until aromatic, about 30 seconds. add the squash and the chicken stock. bring the mixture to a boil and add the sage. continue to boil until the vegetables are tender, about 20 minutes. turn off the heat. using an immersion blender, blend the mixture until smooth and thick. season with salt and pepper, to taste. keep the soup warm over low heat.
2. for the crostini: put an oven rack in the center of the oven. preheat the oven to 400 degrees. arrange the bread slices on a baking sheet. drizzle with olive oil and sprinkle with sage. sprinkle the cheese on top and season with salt, to taste. bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
3. to serve, ladle the soup into bowls and garnish with the cheese crostini.
4. cook's note: the cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
recipe courtesy of giada de laurentiis, foodnetwork.com
curried cauliflower soup
- 1 large head of cauliflower, broken into small florets, stems chopped
- up to 4 tablespoons melted coconut oil or olive oil, divided
- 1 medium yellow onion, diced
- 2 to 3 tablespoons thai red curry paste (depending on preferred spice level, i love spicy so i’d use 3!)
- ½ teaspoon lemon zest
- ½ cup unoaked white wine (like sauvignon blanc or pinot grigio)**
- 1 ½ cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- ½ teaspoon sugar
- 1 to 3 teaspoons rice vinegar
- salt and freshly ground black pepper
- ¼ cup chopped green onions or chives
- 1 tablespoon chopped fresh basil
- thinly sliced jalapeño, serrano or birds-eye peppers (optional, not shown)
1. preheat oven to 400 degrees fahrenheit. toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
2. in a dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. add the curry paste and lemon zest and stir to incorporate. raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
3. add all of the roasted cauliflower stems and half of the florets to the pot. add the vegetable broth, coconut milk and sugar. bring the mixture to a gentle simmer, stirring occasionally. continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. remove the pot from the heat.
4. let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (or transfer the soup in small batches to a blender, blending until each batch is smooth. don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
5. stir in 1 teaspoon vinegar and salt and pepper, to taste. if the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. ladle the soup into 4 bowls. top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).
recipe courtesy of kathryne taylor, cookieandkate.com