Delicious Thanksgiving Dishes

[BlueSkyBlue]

Anyone planning for their Thanksgiving menu yet? Since Thanksgiving is not too far away, just thought I would share with you all this Roasted Yam Salad with Goat Cheese and Mint that would be great as a side dish. Looks yummy and festive!

Roasted Yam Salad with Goat Cheese and Mint

• 2 Garnet yams
• 1 cup O Organics? Extra Virgin Olive Oil
• Sherry wine vinegar
• Sea salt and freshly ground black pepper
• O Organics? Mint leaves
• sliced green onions
• 1 cup goat cheese

1.

Roast 2 Garnet yams in 375? oven until tender, 35 to 40 minutes.


2.

Cool slightly and cut into 1-in. chunks.
3.

Toss with cup O Organics? Extra Virgin Olive Oil; add sherry wine vinegar, sea salt, and freshly ground black pepper (all to taste).
4.

Arrange on platter and sprinkle with chopped O Organics? Mint leaves, sliced green onions, and cup crumbled goat cheese.

For more great Thanksgiving recipes like this you can just check out www.safeway.com/thanksgiving.

[rjsfeminist]

Wow, blueskyblue, that looks absolutely yummy! Of course, yams are one of my favorite veggies.

[tjterri63]

Looks yummy! Does anyone have any ideas for a main dish besides turkey or ham? We'll be spending our first ever Thanksgiving away from family this year so I thought I might be a little creative and "out of the ordinary" since it's just the two of us.

[BlueSkyBlue]

Tjterri63, what about this Portobello Ravioli with Sage and Black Pepper Cream recipe as your main dish? It doesn’t have turkey or ham as an ingredient, just like you requested.

Portobello Ravioli with Sage and Black Pepper Cream


* 1 package (25 oz.) frozen Safeway SELECT® Frozen Portobello Mushroom Ravioli
* 2 tablespoons Lucerne® Sweet Cream Butter
* 1/4 cup loosely packed O Organics™ Fresh Sage, rinsed and patted dry
* 2 tablespoons all-purpose flour
* 1 1/4 cups O Organics™ Chicken Broth
* 1 cup Lucerne® Half-and-Half
* Fresh-ground black pepper

1.
In a 5- to 6-quart pan, bring 3 quarts of hot water to a boil over high heat. Add ravioli; cook until pasta is tender to bite, about 5 minutes. Drain and keep warm.

2.
While water heats and ravioli cooks, melt butter in a 10- to 12-inch frying pan over medium-high heat. Add sage and stir until bright green, 1 to 2 minutes. With a slotted spoon, quickly transfer sage to a paper towel-lined plate. Reserve 4 large fried sage leaves for garnish. Chop remaining sage and set aside.

3.
Whisk flour into remaining butter in pan. Remove pan from heat and whisk in broth and half-and-half until smooth. Stir sauce over high heat until boiling. Stir chopped sage into cream sauce and add pepper to taste.

4.
Divide drained ravioli between 4 dinner plates. Spoon sauce equally over each portion and garnish each with a reserved sage leaf.

Per serving: 481 cal., 36% (170 cal.) from fat; 17 g protein; 19 g fat (11 g sat.); 57 g carbo (2.5 g fiber); 669 mg sodium; 96 mg chol.

[tjterri63]

I have had the ravioli before! But not with this cream sauce so I will definitely have to try it. Sounds delicious....thanks BlueSkyBlue

[BlueSkyBlue]

You’re welcome, Tjterri63! I noticed you’re from Decatur, TX so you can actually check out http://www.tomthumb.com/IFL/Grocery/Thanksgiving for some other great Thanksgiving recipe ideas like Whipped Sweet Potatoes with Marshmallow Crust or Winter Squash Soup!

[tjterri63]

Thank you again! My dream....a gourmet kitchen, unlimited funds, a wine cellar, and lots of friends who love to eat!

[rjsfeminist]

Sounds like what I want, tjterri63! I'd love to have that gourmet kitchen, unlimited funds, etc. I'd absolutely love to be able to entertain in a major way, especially at the holidays!

Unfortunately, I live in a place with a small galley kitchen, limited funds, and family spread across the country. Sigh...

[mical887]

thanks for sharing this topic.