What are you making for Thanksgiving dinner this year? If your answer is “reservations,” you are among the 33 million Americans who rely on restaurants for all or part of their Thanksgiving feast. According to the National Restaurant Association, Thanksgiving has become the No. 2 busiest day of the year for eateries. (Mother’s Day is No. 1.)
Whether you’re doing the cooking at home, taking a dish to a gathering or making restaurant reservations for Thanksgiving dinner, Atlanta area chefs offer delicious ideas to add an inventive and healthy twist to menu traditions. Move beyond the green bean casserole and be inspired by the vegetable dishes chefs create with seasonal produce.
After all, the mission of the very first Thanksgiving feast was to give thanks for a bountiful harvest. The menu at 103 West includes a butternut squash soup garnished with fragrant truffle oil and the turkey dressing is made with Granny Smith apples and fresh rosemary. Seasons 52 serves caramelized Brussels sprouts seasoned with crispy bacon, garlic and Parmesan.
Salads are often overlooked in the parade of roasted turkey, stuffing, mashed potatoes and gravy. A crisp and colorful salad perks up taste buds and lightens up the menu a bit. At Southern Art, the kale salad is garnished with bourbon macerated mission figs, cherry tomatoes and pecans. The poached pear, watercress and endive salad at The Shed at Glenwood is topped with goat cheese and peanuts. Another inspiring salad idea for a Thanksgiving spread is 103 West’s Boston Butter Lettuce Salad with apples, celery, currants and toasted walnuts.
Modern family menus
From the head of the table to the kids’ table, there are bound to be a few folks at Thanksgiving gatherings who have unique dietary needs including nut allergies, gluten or lactose intolerance or are vegetarian or vegan. So no doubt whoever’s cooking the meal will feel a bit challenged to please all of the pilgrims.
An easy idea for the big feast is to create a selection of ingredients so each guest can customize their plates depending on allergies or food preferences. For example, simply roast sweet potatoes and steam green beans then offer nuts, bacon crumbles, toasted breadcrumbs and shredded cheese on the side in little bowls.
Just about everyone can enjoy an autumn mix of roasted vegetables, even the kids who might claim to be “allergic” to parsnips and rutabaga.
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