Bring to the Table–the old and new

Something New. Something Fresh.
by Jennifer Lawson

It’s time to think…Thanksgiving. Many of you are in the midst of displays and ads focused on the upcoming American Thanksgiving holiday. The holiday centers around food and traditions. Our tables are filled with dishes made using recipes from yesteryear passed down through the generations. I’ve collected our family recipes and compiled them into a digital/print cookbook and these recipes are precious to me. While I look forward to these “comfort foods” and memories, I think it is important that we not be afraid to create new traditions for those who join us at our table and will remember us when we are gone.

Why do we eat these “Thanksgiving” foods? Whether you go back a few generations or all the way back to the Pilgrims, much of the holiday menu is centered around the foods most recently harvested—corn, potatoes, squash, and root vegetables.  Even just a few generations ago, our city-dwelling ancestors would not have been able to imagine the cornucopia of fresh produce—local, cross-country, international, and exotic—now abundant at our local markets.

As we prepare foods for our holiday menu, let’s keep dishes that remind to be thankful for the harvests and bounty of the past but let’s also add a dish to remind us to be grateful for the abundance of foods we have access to today—harvests of our favorite “summer” foods from other parts of the world which extend their “season” here at home, as well as citrus, exotic fruits, and new recipes for all.

I’ve searched around the Internet a bit to find some links to recipes you might want to try this holiday season. Don’t forget the freshness of a salad or slaw—these pair well with a leftover turkey or ham sandwich!

Recipes

Fennel and Blood Orange Salad https://www.cookinglight.com/recipes/fennel-blood-orange-salad

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette https://www.foodnetwork.com/recipes/marcela-valladolid/roasted-butternut-squash-salad-with-tangerine-rosemary-vinaigrette-recipe-1973796

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries https://juliasalbum.com/roasted-brussels-sprouts-cinnamon-butternut-squash-pecans-and-cranberries/#wprm-recipe-container-9097

Roasted Figs and Prosciutto https://barefootcontessa.com/recipes/roasted-figs-prosciutto

Apple Cranberry and Almond Slaw https://www.cookingclassy.com/apple-cranberry-almond-coleslaw/#jump-to-recipe

Bell Pepper Slaw http://peppers-plus.com/recipes/2016/11/7/tangy-tex-mex-bell-pepper-slaw

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Jennifer Lawson

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