Haven’t finalized your Thanksgiving menu yet? Need to add another side dish? I’m sharing a roundup of my favorite Thanksgiving dishes to help you get your menu set!
Appetizers set the vibe of your meal – and keep your hungry guests out of the kitchen while you finish prepping the main meal! I always like to have a mix of old favorites and new-to-me plates!
Cranberry Pumpkin Walnut Spread
Baked Spinach and Artichoke Dip
While the turkey is the center of the meal, we all know the main stars are the side dishes! Great versions of the classics are my favorite.
Brown Sugar Butternut Squash
Green Beans with Bacon and Brown Sugar
Instant Pot Mashed Potatoes
Pomegranate and Avocado Salad with Citrus Vinaigrette
Green Bean Casserole
Sweet Potato Casserole
Autumn Salad with Homemade Dressing
Roasted Garlic Macaroni and Cheese
Bacon Parmesan Green Beans
Dessert is undeniably my favorite part of the meal. I’m not a pumpkin fan, so apples and cranberries are my go-tos for Thanksgiving!
Cranberry Ice Cream
Baked Apple Roses
Caramel Apple Cheesecake Pie
Buttermilk Custard Apple Pie
Apple Hazelnut Chocolate Cake
Cranberry Apple Crisp
We are a green bean loving family, and this is our new favorite way to make them.
I made these green beans as a possible option for the upcoming holidays, and my family gobbled them up. I can’t remember the last time we didn’t have leftovers of our veggie dish!
There’s a lot to love here – bacon, cheese, garlic, and the onions pretty much caramelize as you cook them. Fancy enough for company, but easy enough for a weeknight, these green beans are a real winner.
Bacon Parmesan Green Beans
(adapted from Six Sisters Stuff)
1 lb. fresh green beans
1 Tbsp. olive oil
1/3 cup chopped red onion
2 cloves garlic, minced
6 bacon strips, diced
1/2 tsp. onion salt
1/2 tsp. garlic salt
Pepper, to taste
1/3 cup grated Parmesan cheese
Bring a large pot of water to a boil. Add green beans and boil for 3-4 minutes, then drain.
Meanwhile, heat the oil in a large skillet. Add onion, garlic, and bacon to the pan and cook for 5 minutes.
Add in onion salt, garlic salt, pepper, and green beans. Cook until green beans are softened and everything is cooked. Stir in the Parmesan and serve.
In the food blogger world, we’re often working ahead. Like, I’m currently working on Christmas cookies, as absurd as that sounds on this 80 degree summer day. Sometimes I feel like I’m living three steps ahead, not in the moment, so I was super excited that more than 80% of you were still up for summer recipes when I asked on Facebook this week.
I feel like I’ve missed most of it, honestly. The move chewed up so much of my time that I feel like I’m frantically playing catch up now before school starts. Grilling is something I’m catching up on – we finally got our grill ready to go this week. This was the first thing I made.
This “recipe” is really flexible – it’s more of a method. You can use any vegetables you have on hand. Want it to cook faster? Cut the pieces smaller. Want the veggies to caramelize a little more? Don’t stir as often. Sub the balsamic for fresh Parmesan. Add a nice, crusty loaf of bread and serve it as a meal. So many options!
It can also be served warm, cold, or at room temp which makes it so flexible for potlucks or entertaining.
Balsamic Grilled Vegetables
(adapted from Stop & Shop)
Serves 6-8 as a side
1 red pepper
1/2 red onion
1 pint cherry tomatoes
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. fresh basil, julienned
2 Tbsp. balsamic glaze
Preheat the grill to medium-high.
Chop the vegetables into bite-sized pieces. Toss with olive oil and season with slat and pepper.
Add to a grill basket. Grill for 20-25 minutes, stirring every few minutes.
When done, transfer to a serving bowl. Top with fresh basil and drizzle with balsamic glaze.
I hosted Thanksgiving for years before I tried making my own cranberry sauce. I always assumed it would be difficult and not worth it. It’s not – and it is.
This only takes about fifteen minutes to make and tastes so, so much better than the canned version. It’s also make-ahead friendly and is the perfect dish to bring with you if you’re travelling because it can be served warm, cold, or at room temp.
(from Savory Sweet Life)
Makes about 2 cups
1 12 oz. bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Combine all ingredients in a medium saucepan over low heat. Cook, stirring occasionally, until the liquid is mostly evaporated.
You’ll hear the cranberries popping as this cooks – that’s okay! You want them to open up!
This can be served warm, chilled, or at room temperature.
We just finished up our annual June celebrating marathon. It always seems like everything happens this month and we end up over-indulging in party food. Rather than keep the trend going, I’m planning to make some really fresh, seasonal meals for the July 4th weekend, including this salad.
We’ve had really beautiful berries in the stores lately so this will be a perfect accompaniment to any grilled meal we cook up this weekend.
Red, White & Blue Salad
(adapted slightly from Green Lite Bites)
Serves 4 as a side
8 oz. baby spinach
1/2 cup blueberries
1/2 cup quartered strawberries
1/4 cup feta cheese
3-4 Tbsp. poppyseed dressing
In a large bowl, toss together the spinach and dressing until evenly coated. Toss in the berries and transfer to serving bowl. Top with feta. Serve immediately.