Use 1 large head of cauliflower for the recipe above. Using cauliflower instead of potatoes in a gratin is a little lighter and just as tasty. You can use any cheese you have on hand (gruyere, parmesan, sharp white cheddar, jack…). The nutmeg adds a cozy wintery feeling. This is great as a main course or side dish!
Persimmon Salad
Persimmon salad with cilantro, red onion and pom seeds. I made this for Thanksgiving and added big avocado chunks which was great as well. A lovely fall salad!
*Please remember to buy Fuyu persimmons. They are the squat, donut looking ones. The other more oblong persimmons leave a weird pasty, chalky taste in your mouth that is no fun. This dish works best when the persimmons are orange but relatively hard (not super ripe).
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Find this recipe in The Forest Feast cookbook
Shaved Brussels Slaw
Raw Brussels sprouts have never tasted so good! If you want to make a lot of this, the slice blade on the cuisinart works really well, too. This can easily be made ahead and you can really toss in any dressing you like (I also like it with Caesar). An easy Thanksgiving side / vegetable dish!
Grapefruit Edamame Salad
This citrus salad has great colors and is hearty yet light. Go heavier on the edamame (which you can find shelled and cooked at TJ’s) to make this a more substantial dish. If you don’t love “tart” you can use oranges instead of grapefruit. Spinach could be used in place of arugula.
Grapefruit Edamame Salad
serves about 4
1 bag of baby arugula (about 5 oz)
1 pink grapefruit, peeled and sliced into bite-size pieces
1/2 c pomegranate seeds
1 c edamame beans
1 avocado, sliced into chunks (look for a firm but ripe one that will slice nicely)
your favorite vinaigrette (perhaps a citrus one! or simply lemon juice, olive oil and salt)
Preparation:
Spread the arugula out on a platter and top with all the other ingredients. Dress lightly or serve dressing on the side so that you can save any leftovers.
Shaved Carrot Salad
Rainbow carrots are amazing…available in fancier food markets. Use a peeler and shave “ribbons” out of the raw carrots- It only takes a minute, but the presentation is much more fun! Peel the skins off first (if you wish) and then keep peeling, lengthwise, running your peeler from top to bottom. If you don’t push very hard, the ribbons will be thinner. Add any salad additions you have on hand, and toss with a light dressing.
