Week 1: Thanksgiving Kick-Off

APPETIZER / SIDE
Roasted Brussels Sprouts with Pomegranate
Seeds and Walnuts

INGREDIENTS (serves 4)
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and pepper, to taste
½ cup pomegranate seeds
¼ cup walnuts, chopped and toasted
1 tbsp balsamic glaze (optional)

INGREDIENTS (serves 8-10)
2 lbs Brussels sprouts, trimmed and halved
4 tbsp olive oil
Salt and pepper, to taste
1 cup pomegranate seeds
½ cup walnuts, chopped and toasted
2 tbsp balsamic glaze (optional)

DIRECTIONS

1. Preheat oven to 400°F (200°C).

2. Toss Brussels sprouts with olive oil, salt, and pepper.

3. Arrange on a baking sheet and roast for 20-25 minutes, until tender and caramelized.

4. Remove from oven, sprinkle with pomegranate seeds and walnuts, and drizzle with balsamic glaze, if using.

5. Serve warm.

MAIN COURSE
Herbed Turkey Breast with Cauliflower and Sage Purée

INGREDIENTS (serves 4)
TURKEY
1 turkey breast (2-3 lbs)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper, to taste

CAULIFLOWER PURÉE
1 large head of cauliflower, cut into florets
2 tbsp butter (or olive oil for dairy-free)
1-2 fresh sage leaves
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
TURKEY
4-5 lbs turkey breast
4 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
Salt and pepper, to taste

CAULIFLOWER PURÉE
2 large heads of cauliflower, cut into florets
4 tbsp butter (or olive oil for dairy-free)
3-4 fresh sage leaves
Salt and pepper, to taste

DIRECTIONS - TURKEY

1. Preheat oven to 375°F (190°C).

2. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub mixture all over the turkey breast.

3. Place turkey breast on a baking sheet and roast for 45-60 minutes or until the internal temperature reaches 165°F (74°C).

DIRECTIONS - CAULIFLOWER PURÉE

1. While turkey is cooking, steam cauliflower florets until tender, about 10 minutes.

2. Drain cauliflower and blend with butter (or olive oil), sage, salt, and pepper until smooth.

3. Serve turkey with a side of purée.

DESSERT
Spiced Pumpkin Mousse

INGREDIENTS (serves 4)
1 cup pumpkin puree
1/2 cup coconut cream
1 tsp pumpkin pie spice
1 tbsp maple syrup    

INGREDIENTS (serves 8-10)
2 cup pumpkin puree
1 cup coconut cream
2 tsp pumpkin pie spice
2 tbsp maple syrup    

DIRECTIONS

1. Blend all ingredients until smooth. 

2. Chill for 1 hour before serving.

MOCKTAIL
Cranberry Ginger Fizz

INGREDIENTS (serves 4)
½ cup fresh or frozen cranberries
1-inch piece of ginger, peeled and sliced
1-2 tsp honey or stevia/monk fruit (or SWOON), to taste
Sparkling water (or club soda)
Ice
Fresh rosemary or orange slices for garnish

INGREDIENTS (serves 8-10)
1 cup fresh or frozen cranberries
2-inch piece of ginger, peeled and sliced
2-3 tsp honey or stevia/monk fruit (Swoon), to taste
4 cups sparkling water (or club soda)
Ice
Fresh rosemary or orange slices for garnish

DIRECTIONS

1. In a small pot, combine cranberries, ginger, and ¼ cup water. Bring to a boil, reduce heat, and simmer for 5-10 minutes until cranberries break down.

2. Strain the cranberry-ginger mixture and add honey to taste.

3. Fill glasses with ice, add 2 tbsp of the cranberry-ginger syrup, and top with sparkling water. Garnish with rosemary or orange slices as desired.

NOTE: To make the Cranberry Ginger Fizz a “cocktail”, you can add vodka or gin for a complementary flavor with the cranberry and ginger.

For 4 servings:
Vodka or Gin: Add ½ cup (4 oz) vodka or gin.

For 8-10 servings:
Vodka or Gin: Add 1 cup (8 oz) vodka or gin.

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE
Roasted Beet Hummus with Veggie Sticks

INGREDIENTS (serves 4)
1 medium beet, roasted and peeled
1 cup cooked chickpeas
2 tbsp tahini
2 tbsp lemon juice
1 clove garlic
Salt and pepper, to taste
Assorted veggie sticks (carrots, celery, cucumber)

INGREDIENTS (serves 8-10)
2 medium beets, roasted and peeled
2 cups cooked chickpeas
4 tbsp tahini
4 tbsp lemon juice
2 clove garlic
Salt and pepper, to taste
Assorted veggie sticks (carrots, celery, cucumber)

DIRECTIONS

1. In a blender, combine beet, chickpeas, tahini, lemon juice, garlic, salt, and pepper.

2. Blend until smooth, adding a bit of water if necessary for consistency.

3. Serve with assorted veggie sticks.

MAIN COURSE
Stuffed Acorn Squash with Quinoa, Cranberries, and Kale

INGREDIENTS (serves 4)
2 acorn squash, halved and seeded
1 cup quinoa, cooked
½ cup dried cranberries (unsweetened)
1 cup kale, chopped
2 tbsp olive oil
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
4 acorn squash, halved and seeded
2 cups quinoa, cooked
1 cup dried cranberries (unsweetened)
2 cups kale, chopped
4 tbsp olive oil
Salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 375°F (190°C).

2. Roast acorn squash halves cut-side down for 25-30 minutes.

3. Mix cooked quinoa, cranberries, kale, olive oil, salt, and pepper.

4. Fill squash halves with mixture and bake an additional 10 minutes.

COCKTAIL / MOCKTAIL
Spiced Apple Cider

INGREDIENTS (serves 4)
2 cups unsweetened apple cider
1 cinnamon stick
2 cloves
Optional Spirit: 1/2 cup bourbon, spiced rum, or brandy
Fresh apple slices for garnish

INGREDIENTS (serves 8-10)
4 cups unsweetened apple cider
2 cinnamon sticks
4 cloves
Optional Spirit: 1 cup bourbon, spiced rum, or brandy
Fresh apple slices for garnish

DIRECTIONS

1. In a medium saucepan, combine apple cider, cinnamon sticks, and cloves. Simmer over low heat for 10 minutes to let the spices infuse.

2. Strain the cider into a heatproof pitcher or glasses to remove the cloves and cinnamon.

3. Stir in the chosen spirit (bourbon, spiced rum, or brandy) if making the cocktail.

4. Serve warm in heatproof mugs or glasses, garnished with fresh apple slices. For a fun twist, you can rim the glasses with cinnamon sugar.