November Recipe Round-Up {Thanksgiving Recipes}

Thanksgiving is my favorite holiday. Spending a day with family eating and counting our blessings is totally my jam. I’ve already been planning my menu for the year – and if you haven’t yet, we’ve got you covered!
This month’s recipe round-up is Thanksgiving themed. From basic go-to dishes to nontraditional desserts to ways to use up leftovers, we’ve got a little of everything for you below!

Don’t forget to check back at the end of each month to see the next themed round-up to help you with your meal ideas and menu planning! Keep reading to see all the November ideas.

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Cheesy Green Bean Casserole

What’s your favorite Thanksgiving side? For me, it’s green bean casserole. I only make it for Thanksgiving each year and it’s something I always look forward to. And for that reason, it’s also the side dish I’ve been most hesitant to switch up.

Cheesy Green Bean Casserole 1

This cheesy version may be a contender for new favorite.

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Honey-Whisky Glazed Sweet Potatoes

We got a lot of sweet potatoes during our last weeks of this year’s CSA. And a lot of apples. They’re such a perfect pairing and one that I’ve been playing with a lot this fall – this dish is one of my favorites.

Whisky Glazed Sweet Potatoes and Apples 1

Sweet potato and apple chunks doused in a syrupy honey-whisky-pecan glaze will be your new favorite Thanksgiving side dish.

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Chocolate Chili Black Beans

One of my favorite parts of #Choctoberfest is finding ways to eat chocolate for dinner. Yes, the cakes and cookies are awesome – but there’s something just delightful about getting in your chocolate before dessert.

Chocolate Black Beans 2

This year, I’ve cooked up the perfect side dish for your Tex-Mex night. These black beans are punched up with spices – and a nice dose of dark chocolate to make them creamy and rich.

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Blood Orange, Pomegranate, and Avocado Salad

Raise your hand if you’ve already been over-indulging in the Halloween goodies a bit! I know I have.

But, I’ve also been loving fall salads and life is all about balance, right?

Blood Orange Salad 3

Colorful with bright flavors, this one is a new favorite.

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Buttermilk Cornbread

I feel like we’re in this weird place in between summer and fall. We’re prepping for a beach trip – but also getting ready to start school. It’s warm enough to swim, but cools down at night enough for a sweatshirt.

Should I be posting fall dishes here? Or keep rocking summer?

Honey Cornbread 1

This cornbread is a little of both – a great side for a summer cookout or a big bowl of fall chili. And really, is there any better side for either?

I’ve shared a few fun cornbread variations before – Amish Cornbread and Jalapeno Cornbread – but this is my favorite basic recipe. It’s gritty, but moist. Crumbly, but soft. Slather it with some honey butter and you’ve basically got heaven on a plate!

HoneyCornbread2

Buttermilk Cornbread

Makes 1 9×9″ pan

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt

Grease and flour a 9×9″ pan and set aside.

Preheat the oven to 375 degrees.

In a large skillet, melt the butter, then remove from heat. Immediately stir in sugar, then the eggs and beat until well blended.

In a separate bowl, combine the baking soda and buttermilk. Stir into the mixture in the pan.

Stir in the cornmeal, flour, and salt until just a few lumps remain.

Transfer the batter to the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted comes out clean.

Buttermilk Cornbread

Honey Garlic Green Beans

Have you been enjoying the bounty of summer produce? Between our little container garden and our CSA share, we’ve been swimming in fresh fruit and veggies – and I’m loving every second of it.

I’ve been doing a mix of trying new recipes and making sure to revisit family favorites. This is a family favorite – or more specifically – my son’s favorite.

Honey Garlic Green Beans 1

Honey garlic green beans are a recipe I whipped up one night to make a quick side, and since my son has requested them again and again. He even put them down as “the best thing mom cooks” on his Mother’s Day project at school!

We’ve been making this a lot since green beans have been in our CSA share weekly – so sharing them for Farmer’s Market Week seemed perfect! These sweet-and-savory beans take about 15 minutes to make and only use one pan, so they’re perfect for a weeknight!

Honey Garlic Green Beans 3

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Tuesday’s Farmer’s Market Week Recipes

 

Honey Garlic Green Beans 2

Honey Garlic Green Beans

Serves 4-6

1 lb. green beans, trimmed
1/2 cup water
1 Tbsp. olive oil
2 cloves garlic
2 Tbsp. honey
1 Tbsp. soy sauce

Add the green beans and water to a large skillet over medium-high heat and cover. Let steam for 10-12 minutes, until the beans are softened.

Drain the water, and add the olive oil, tossing to coat the beans. Continue to cook for another few minutes, until the beans start to brown and blister. Add the garlic and cook for an additional minute, until fragrant.

Whisk together the honey and garlic and stir into the skillet. Cook for another minute or two, then serve immediately.

a Kate’s Recipe Box original

Honey Garlic Green Beans

Strawberry Avocado Salsa #ImprovCookingChallenge

It’s strawberry season here! The kids and I spent yesterday morning at one of our favorite local farms picking a whole flat of gorgeous berries – so now we’re making everything strawberry.

Strawberry Avocado Salsa 2

Do you want to take bets on how many things I can stick strawberries in over the next few days?

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Grilled Vegetables with Whipped Avocado Feta Dip

You know what I’ve noticed? Almost no one brings vegetables to a barbecue – but, when someone does, they always seem to get gobbled up.

Grilled Vegetables 1

I think a large part of their scarcity is that vegetables don’t have a great reputation for being an easy dish to take along. Let this one change your mind.

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Instant Pot Baked Beans #BBQWeek

We have three weeks left of school and I honestly couldn’t be more excited for this summer to start. Our last summer was crazy with the move, so I’m purposely leaving as much time wide open this summer as possible so we can all just play.

IP Baked Beans 3

Lazy backyard days capped off with dinner on the deck? That is totally my idea of a perfect summer.

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