Well, it’s time — we bring you our Thanksgiving spread for 2012. Each year in November, we challenge ourselves to develop a Thanksgiving menu using whole, natural and seasonal food, staying on the “light” side to counteract the typical rich and heavy meal observed here in America to celebrate our blessings.
Since we generally don’t host a meal on this holiday, we take this as our chance to be creative and devise a meal together. We usually try to come up with a meatless entree option, since we eat mainly meatless, and it’s fun to come up with an interesting vegetarian or vegan option. However, we fully endorse taking the chance to splurge on a holiday, and love the idea of finding a local well-raised bird for the occasion.
We realize the term “healthy” is subjective — and, we’re taking suggestions on a better term (ideas, anyone?). I’ve used it here since it’s a standard term to describe what this meal is not — overly rich, fatty, processed, etc. However, with each person in the world, there is a different definition of what is “healthy”, so this meal may or may not fall under your own criteria. Whatever the case, our top priorities were seasonal, wholesome, light, and most of all – delicious.
If you live in Indiana or Midwest America, you’re likely to find many of these ingredients at your local markets.
And, check out more ideas from our blog and around the web below.
Looking for a gluten-free meal? Try last year’s menu, Thanksgiving 2011.
What are you planning for Thanksgiving? We’d love to hear your ideas too!
Grape and Walnut Salad with Lemon Poppy Seed Dressing
A refreshing lemony salad with sweet grapes
Classic savory stuffing with leeks and whole grain bread
Quinoa with Leeks and Herbs
Acorn Squash Stuffed with Quinoa and Herbs
Roasted Cauliflower with Apples and Dill
Mashed Potatoes with Kale and Garlic
Pear and Pomegranate Salad
Spiced Pumpkin Seed Truffles
Roasted Garlic Mashed Potatoes from Annie’s Eats
Brussels Sprout Salad with Red Onion and Pecorino from Not Without Salt
Poblano Corn Bread Stuffing from Love and Lemons
Kabocha Squash Custards (Gluten Free) from Food Loves Writing