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In certain situations, I’m definitely a planner, but for the most part I do things miraculously well last minute. If you’re like me, you haven’t had a minute to think twice about what you’re making and/or bringing to Thanksgiving dinner. If you need some inspiration, ideas, recipes - I’ve included all my recipes that could be deemed appropriate for Thanksgiving dinner. Hope you all have a lovely holiday ;) XO
Summer is really coming to an end now. Even though it's still warm weather, we have officially entered September. I'm happy the heat and Mosquitos are on their way out, but I will miss a farmers market with more than just root vegetables.
Since we're on our last days of festive outdoor activities, I myself am looking to have another picnic or BBQ before the month is over. These recipes and images were shot for the July issue of Simple Things UK, so please pick up a copy and look at the rest of the spread! Hopefully, you can get some last minute, end-of-Summer inspiration.
SALMON SALAD WITH SHAVED FENNEL. PISTACHIO, DILL & CELERY SEED VINAIGRETTE (gluten-free) SERVES 6
Celery Seed Vinaigrette:
Add all ingredients to a small mason jar. Shake well to combine.
Preheat oven to 400 degrees. Add salmon to a foil-lined large baking sheet. Rub with olive oil and season with sea salt and freshly ground pepper. Top salmon filets with sliced lemon and bake for 15-17 minutes. Set aside to cool.
In a large mixing bowl, mix together spring greens, fennel, fresh dill and crushed pistachios. Toss with celery seed vinaigrette, then top with baked salmon. Season with sea salt and freshly ground pepper.
GARLIC POTATO SALAD WITH PICKLED RED ONION, CHIVES & LEMON CREME FRAICHE (gluten-free, vegetarian) SERVES 6
Preheat oven to 375 degrees. Add potatoes in a single layer to a large baking sheet with olive oil, sea salt and freshly ground pepper. Bake for 45-1hr or until golden brown and crisped. Set aside to cool.
In a large mixing bowl, stir together lemon juice + zest, creme fraiche, mustard and garlic. Whisk together, then toss with potatoes, making sure to coat everything well. Top with fresh chives, dill and pickled red onion. Season with sea salt and pepper to taste.
QUICK-PICKLED RED ONION:
Add sliced onion to a large mason jar with peppercorns, garlic and salt. In a small saucepan, bring sugar and apple cider vinegar to a boil. Slowly pour liquid into mason jar. Set aside to cool, then chill overnight.
I really can't believe it's the last week of August. Even with my excessive farmer's market trips and making/baking everything I can, I still feel it's gone by too fast. I surely have not complained about the humidity or received enough mosquito bites for it to be almost September.
Luckily, since the temperature has not quite dropped yet, we still have time for some frozen treats. I've been obsessed with coconut milk popsicles (1 can coconut milk, 2 tablespoons maple syrup and some shredded coconut for texture. That's it.) that remind me of my favorite fruit-a-freeze pops as a kid. They are dairy-free and almost sugar-free, too.
These plum pops were my absolute favorite though & used some of my beloved new lemon verbena plant. Not only is the color awesome, but they are tart and sweet, like every Summer popsicle should be. And obviously the second I see a concord grape, I'm making these again.
Preheat oven to 375 degrees. Add plums to a parchment-lined baking sheet. Brush with coconut oil and top with sprinkled maple sugar (about 1-2 tablespoons). Roast for 10-12 minutes or until juicy and tender. Set aside to cool.
In a small saucepan, add 3/4 cup water with a good handful of lemon verbena leaves and 2 tablespoon maple sugar. Bring to a boil, then simmer for 5-10 minutes or until mixture is very fragrant and begins to reduce.
Add plums to blender with strained lemon verbena "syrup" with 1/4 cup water. Blend until smooth. Strain through a sieve (or leave with little bits) and pour into chilled popsicle molds. Leave about 1 inch of room for each, then drop 3-4 currants into each popsicle mold. Add lid + popsicle sticks, then chill!
