Simple Roasted Beets with Citrus

Simple Roasted Beets with Citrus

By now you probably know who’s bringing the stuffing, the mashed potatoes, the gravy, and the pumpkin pie. Well at least I do. I know if I’m going to add anything else to my Thanksgiving menu, it’s going to have to be something super easy to put together. It can’t take up reheating space in the oven, and it’s best if it can be made a few days in advance.

These beets check all of those boxes and they’re such a bright, tangy, citrusy holiday dish!

Simple Roasted Beets with Citrus

Pictured above – the main ingredients – I told you this one would be simple!

Simple Roasted Beets with Citrus

Roast the beets, toss them with splashes of sherry (or balsamic) vinegar, juice from part of the orange, lemon juice, and a few pinches of salt and pepper. Do this a few days ahead of time, and when you’re ready to serve, assemble the plate with orange segments, zest peels, and a few sprigs of watercress or arugula. To make it especially delicious, top with a little flaky Maldon Sea salt.

If you want to jazz it up even more, add some crushed, toasted pistachios and some feta or goat cheese. Or just keep it simple because it’s so good just like this :):

Simple Roasted Beets with Citrus

Oh – I almost forgot – I made a little button over there on the sidebar called Vegetarian Holiday Recipes. If you’re looking for holiday recipe ideas, click here (or the button on the sidebar), to see a list of recipes that I’ve chosen as good holiday options!

Stuffed Sweet Potatoes, Many Ways

Stuffed Sweet Potatoes, Many Ways

For so many years, I didn’t think I liked sweet potatoes. It turns out, I LOVE sweet potatoes and I don’t like marshmallows (which is how they were always served to me growing up). These days, a baked sweet potato is one of my go-to dinner solutions, especially for chilly fall nights when I’d rather stay inside than head out to dinner. To show just how much I love sweet potatoes, here are stuffed sweet potatoes – four ways!

This post is in partnership with Wolf as part of their Reclaim the Kitchen Initiative. The goal with Reclaim the Kitchen is just how it sounds – we’re trying to inspire people through practical meal ideas and tips to get in the kitchen and spend quality time with family (or in our case, a loved one and the dogs!) preparing and enjoying a meal together. It’s fun to chit chat about your day while cooking and eating simple, delicious food. Side note: sweet potatoes (not the fillings) are a healthy treat for dogs too.

Each of these four sweet potato recipes are simple and full of flavor. Whether one of these sparks an idea for an easy dinner tonight or motivates you to plan a potato party – I hope you’re inspired to get cozy in your kitchen this week!

Stuffed Sweet Potatoes, Many Ways Stuffed Sweet Potatoes, Many Ways

1. Greek-ish Stuffed Potato

This is Jack’s favorite of the bunch (we’ve eaten a LOT of sweet potatoes this week). My inspiration for this one is (loosely) a greek salad. I made a tangy herbed quinoa salad with red onion, dill, lemon, and dolloped a tzaziki-like yogurt sauce on top.

Stuffed Sweet Potatoes, Many Ways

2. Sweet Potato Burrito

This is the stuffed sweet potato that I make the most often. Mix black beans with chili powder, shredded cabbage, olive oil, and lime juice. Top it with a scoop of salsa and what I like to call “quick guac,” which is the fastest guacamole you can make – just use the back of a fork to mash the avocado with a bit of lime and salt. Top it on the potato and dig in!

Stuffed Sweet Potatoes, Many Ways

3. Curry Spiced Sweet Potato

While your sweet potatoes are baking, roast the chickpeas for this recipe. I like to roast a whole can, even though we won’t use that many in the potatoes, they make a great snack for later. You can also use fresh chickpeas, as long as they’re pre-cooked. This recipe has a yogurt sauce that’s similar to the one in recipe #1 – instead of herbs, stir in turmeric.

Stuffed Sweet Potatoes, Many Ways

4. Fall Harvest Salad Stuffed Sweet Potato

One of my favorite fall salads is a shaved butternut squash salad with radishes, apples, cranberries, feta, and a really bright apple cider vinaigrette. Here, I took that salad and stuffed it into a potato. Keep this one in mind next month when you’re trying to use up T-giving leftovers!

Stuffed Sweet Potatoes, Many Ways

Ok, that’s it! If you have favorite sweet potato stuffings – please share!

Cauliflower Parsnip Mash w/ Roasted Garlic

Cauliflower-Parsnip Mash with Roasted Garlic

A few years ago, we made a cauliflower mashed potato recipe that was a huge hit for the holidays. Well, we’re hosting Thanksgiving this year and I decided I wanted to try something even crazier and completely take the potatoes out of the mashed potatoes. Jack considers himself a mashed potato purist, and he loved this, so I’m sure you will too.

To start, it’s simple! Its only has 6 main ingredients (plus salt and pepper which aren’t pictured but are no less important):

Cauliflower-Parsnip Mash with Roasted Garlic

I love the nutty and complex flavors that parsnips bring. Roasted garlic and a little olive oil are all you need to give this the extra richness that will make this decidedly healthy dish taste the right amount of unhealthy. You might not fool people into thinking that they’re eating potatoes, but they’ll appreciate (or at least you’ll appreciate) that they (you) didn’t just eat a side dish with a pound of butter and a pile of sour cream.

As I made this, Jack and I couldn’t stop eating by the spoonful before it made it to the table. Mashed-potato-purist approved.

Cauliflower-Parsnip Mash with Roasted Garlic

I should add that there’s no mashing involved – this gets made entirely in the blender, so technically it’s a puree and not a mash. It’s easier to make than mashed potatoes because there’s no vigorous mashing (or ricing) or worrying that your potatoes will be gummy or lumpy. This is best made in a powerful blender and the texture is lighter and more airy than regular potatoes (more like whipped potatoes), which I love.

Cauliflower-Parsnip Mash with Roasted Garlic

It reheats perfectly. Just blend it, store it in the fridge, (give it a stir) and reheat it when you’re ready to serve! Make it up to two days in advance.

Cauliflower-Parsnip Mash with Roasted Garlic

A Spiced-Up Fall Squash Salad

A Spiced-Up Fall Squash Salad

Do you do Friendsgiving or Thanksgiving? Or both? This year we’re having the traditional Thanksgiving with my family on actual Thanksgiving, and a fun virtual Friendsgiving this week with a few of my favorite bloggers – A Cozy KitchenSugar and ClothThe Kitchy KitchenSpoon Fork Bacon, Because I’m Addicted, and Baker’s Royale! One thing both holidays have in common? I was asked to bring a vegetable dish 🙂

I created this crowd-pleasing fall salad recipe that I know both friends AND family members will love. It’s the kind of salad that will convert any non-salad lovers because it’s filled with hearty roasted butternut squash (with some yummy spices), pomegranates, goat cheese, and pistachios. It’s a roasty, spicy, creamy, tangy combo that Jack and I are pretty obsessed with.

For our Friendsgiving, we’ve teamed up with ALDI. As the holidays approach, bigger grocery stores can be so crowded and complicated to navigate. During my trip to ALDI for these ingredients, it was so easy to find everything and I was happy that it was all fresh, high quality, and super affordable. I was in and out in 15 minutes – here’s everything I picked up for this spiced up squash salad:

A Spiced-Up Fall Squash Salad

But the food doesn’t stop with just my friends and family. To help bring more food to more people this holiday, ALDI is teaming up with Venmo and Feeding America® to encourage people to add a new tradition of giving to their Friendsgiving celebrations by using the very first Friendsgiving Turkey Hand emoji. Every time the Turkey Hand is shared on Venmo this November, ALDI will donate 10 meals to Feeding America to help people in need, up to one million meals. Learn more about the ALDI meal donations to Feeding America here.

A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad

This salad recipe is super easy to pull off. Roast the squash, spice it, blend the dressing, and put it all together. A tip for roasting the squash: I like to add the spice mix AFTER the squash comes out of the oven while it’s still warm so the spices don’t burn in the oven.

A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad A Spiced-Up Fall Squash Salad

Follow me on Instagram Stories on November 8th for more about the Friendsgiving festivities!

Happy Thanks (and/or friends) giving everyone!

Roasted Delicata Squash with Apples & Sage

Roasted Delicata Squash with Apples & Sage

It’s November, so let the countdown to Thanksgiving begin! My favorite part about this holiday: the sides! Of course there are the essentials: stuffing, mashed potatoes, and the infamous green bean casserole… but what I’m really excited for is the plethora of squashes that are available at this time of year, so I’ll be making this roasted delicata squash that is so delicious and easy (plus, see the recipe below for a make-ahead option!).

This recipe is loosely inspired by a dish we enjoyed in Madison while visiting Sub-Zero and Wolf last month. Upon arrival, their chef cooked us a family-style feast made with freshly picked produce from their awe-inspiring garden. One dish in particular – made with delicata squash, apples, and a sort of tangy vinaigrette – stood out to me. It was beautiful and I loved the contrast of the savory roasted squash with the crisp fall apples.

When I got home, I took that apple + squash idea with me to the market and ended up combining both of those things with roasted pearl onions, kale, sage, and thyme. It all pops with a tangy apple cider-Dijon vinaigrette and it’s topped with toasted pepitas for crunch.

Roasted Delicata Squash with Apples & Sage Roasted Delicata Squash with Apples & Sage

I always get questions about delicata squash and if the skin is edible – it absolutely is, no peeling necessary! It’s tender skin gets tender after about 20-30 minutes, depending on your squash and your oven.

Roasted Delicata Squash with Apples & Sage

Between our moves from Austin to Chicago, I started to become a bit frustrated with cooking. Between short term rentals with old gas ovens and half-broken electric stoves, cooking food with consistent results (which is sort of needed for this blog) became a bit of a chore. So when we saw this house, with all Sub-Zero and Wolf appliances, I breathed a sigh of relief. Cooking has become fun again! Using our new oven’s convection setting, which ensures consistent heat throughout the oven, my squash turned out perfect – tender on the inside and caramelized on the outside. I also love how the oven is at my eye level, so I don’t need to bend over to see it!

Roasted Delicata Squash with Apples & Sage

You can toast your pepitas in the oven, but I love toasting nut and seeds over my gas cooktop because, well, it’s faster. My old gas stove would burn them if I wasn’t careful, (kitchen fires are the epic food blog fail!), but I love how precisely I can on our Wolf cooktop.

Roasted Delicata Squash with Apples & Sage

Once the squash (and onions) are roasted, toss them with the kale, apples, herbs, and the tangy cider-Dijon dressing. Next, I like to pop the final dish back in the oven for a few minutes, just to wilt the kale a bit. Drizzle the remaining dressing on top just before serving.

This recipe can be served right away (add a simply cooked protein and call it dinner!) or prepped a few hours in advance for the holiday. See the recipe below for reheating instructions. Happy holiday planning!

Roasted Delicata Squash with Apples & Sage