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Easy (but Delicious) Recipes for Thanksgiving Favorites

Monday - November 7th, 2016
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Thanksgiving and food are synonymous. There are so many different Thanksgiving dishes, the list could go on and on. If you want to bring a dish to WOW everyone this year, try one of these not-so traditional recipes!

Pumpkin Bread Recipe:

1. 1 cup pumpkin pie filling (not pure pumpkin)
2. 1/2 cup canola oil, plus more for the pan
3. 3/4 cup granulated sugar
4. 1/2 cup molasses
5. 1 teaspoon vanilla extract
6. 2 cups all-purpose flour
7. 1 1/2 teaspoons baking powder
8. 1/2 teaspoon baking soda
9. 3/4 teaspoon kosher salt
10. 1 teaspoon ground cinnamon
11. 1/4 teaspoon ground nutmeg
12. 1/4 teaspoon ground cloves
13. 1/2 teaspoon ground ginger

1. Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.
2. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
3. Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.

Cranberry and Orange Relish:

1. 2 tablespoons unsalted butter
2. 2 tablespoons grated fresh ginger
3. 1/2 cup dark brown sugar
4. 1 cup orange juice
5. 16 ounces cranberries (fresh or frozen)
6. 1/2 to 3/4 cup orange marmalade
7. 1/2 teaspoon black pepper
8. 2 tablespoons minced fresh cilantro (optional)

1. In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries.
2. Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.

Butter Beans:

1. 8 slices bacon
2. olive oil, as needed
3. 1 medium onion, diced
4. 2 cloves garlic, minced
5. 1 teaspoon kosher salt
6. 1 pound frozen butter beans
7. 1 tablespoon honey
8. 3 tablespoons cider vinegar
9. 1 teaspoon black pepper
10. 1/2 cup crumbled goat cheese (optional)

1. Fry the bacon. Transfer to a plate. Add enough oil to the drippings to measure 1/4 cup. Add the onion, garlic, and salt and reduce heat to medium-low. Cook for 25 minutes.
2. Cook the butter beans according to the package directions. Drain, transfer to a serving bowl, and cover to keep warm.
3. Add the honey and vinegar to the onion mixture. Cook for 1 minute, then pour over the butter beans. Add the pepper and sprinkle with the crumbled bacon and goat cheese, if using.

Sauteed Collard Greens and Garlic:

1. kosher salt and black pepper
2. 3 bunches collard greens, stems discarded and leaves cut into 1-inch strips
3. 1/2 cup olive oil
4. 3 cloves garlic, thinly sliced

1. Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.
2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1-teaspoon salt, and 1/2 teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.

Greens with Apricots and Fennel:

1. 1/2 cup sliced almonds
2. 1/4 cup extra-virgin olive oil
3. 1/4 cup fresh lemon juice
4. 1 tablespoon honey
5. kosher salt and black pepper
6. 12 cups torn mixed lettuces (such as red leaf, green leaf, and frisee)
7. 2 small bulbs fennel-halved, cored, and thinly sliced
8. 4 scallions, thinly sliced
9. 1/2 cup dried apricots, quartered
10. 2 ounces shaved manchego or pecorino (about 3/4 cup)

1. Heat oven to 375° F. Spread the almonds on a rimmed baking sheet and toast, tossing once, until golden brown, 4 to 6 minutes.
2. In a small bowl, whisk together the oil, lemon juice, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. In a large bowl, combine the lettuces, fennel, scallions, apricots, cheese, and almonds. Toss with the dressing just before serving.