We eat sweet potatoes all the time. I am always looking for new ways to treat old menu favorites.-- Grilled Cilantro-Lime Sweet Potatoes (we used coconut oil to give an additional crisp and sweet texture)
Bright sauteed greens with thin slices of fried garlic and a sprinkling of red pepper flakes are a welcome addition to the Thanksgiving table. Use a combination of kale, mustard greens, or any other hearty autumn greens in this recipe.
Slow Roasted Tomato Caprese Salad with Balsamic Glaze: Grape and cherry tomatoes turn sweet and deeply flavorful after slow roasting in a low oven. Tossed with fresh mozzarella, basil, and a balsamic glaze you have a beautiful summer salad.
Roasted Potatoes with Bacon, Pearl Onions & Sherry Vinegar — They came out beautifully – firm & creamy – just the way I like them! Combined with a little bacon, pearl onions, sherry vinegar & fresh thyme, these were the perfect accompaniment to the roast!