This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
A lush, yet light dessert that's much better if made a day ahead.
The tart looks homey, but it's oddly sophisticated in its own way and not-so-oddly very satisfying, particularly after a hearty meal.
The very best part of Thanksgiving is the day-after leftover turkey sandwich. We like ours on good white bread slathered with mayonnaise, a spoonful of turkey drippings or gravy, and cranberry gelée; a leaf or two of crisp lettuce; and a pile of thinly sliced breast meat seasoned with lots of salt and pepper. A cold glass of milk is our beverage of choice, although there may be a splash of last night’s Champagne left on the refrigerator door (with a small silver spoon hanging in the neck of the bottle to preserve precious bubbles). Better stick with milk.
Ingredients
Fresh kale is wilted ever so slightly by tender-crisp, hot onions -- and glazed with reduced vinegar before being graced with freshly made croutons, shaved cheese, and figs (fresh or dried). A single pan handles all the parts of this recipe that need heat, and the flavor that accumulates in there is absorbed by the bread as it toasts. Deliciousness builds, step by step, and the results are glorious. (My feelings about this dish are pretty much summed up in the yield estimate.)
Vegan and gluten-free
Okay, vegetarians (vegans too)! Here's a Thanksgiving entrée that even turkey lovers will want to fork into. If you plan ahead (for example, make the cornbread a few days in advance) all will go smoothly.
The simplest.
I had been tempted to do this for years and finally made the leap: combining two classic Thanksgiving side dishes into one.