This Thanksgiving prep is a little last minute (ahem, just like this post), but I have a few recipes with you I would like to share.  This past Sunday, my new friends and I came together for a friendsgiving.  We each contributed a dish, and had ourselves a lovely feast.

So get your pencils, notepads and oven mitts out, and drink your cocktail like Jimmy take some notes.

What’s a holiday without a nice little cocktail to cook with? My current favorite is a negroni, which I tried for the first time at the Stanton Social in New York. It was love at first sip. It has a really distinctive, almost bitter taste, so it might not be a drink to please the masses. If you do enjoy it, it’s an impressive cocktail that’s super simple to throw together.

Equal parts: sweet vermouth, Campari, and gin, with a tiny squeeze of orange over ice.  Peel part of the rind off of an orange, and swipe the rim of the glass before submerging into the cocktail. Pass around to your friends! Sip slowly. Don’t drink too many before carving the turkey, ok?

For dinner, I contributed brussels sprouts and butternut squash (made from my Mom’s recipe).  I nabbed this brussels sprout recipe from Daily Garnish:

  • 1 stalk brussels sprouts (or 1 large bag), trimmed and halved
  • 1 pint fresh cranberries
  • 2 tablespoons olive oil
  • zest of one orange
  • 1 tablespoon orange juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Instructions (without walnuts, from Daily Garnish)

Start by preheating your oven to 375 degrees. If you are using stalk of brussels sprouts, you can trim and rinse the sprouts. You can also buy a bag of sprouts, already trimmed and washed.  Rinse and drain your cranberries, and add to a large mixing bowl along with trimmed/halved sprouts. Toss berries and sprouts in 2 tablespoon of olive oil and a pinch of salt.  Spread evenly onto a baking sheet and pop into the oven to roast for about 40 minutes (stirring once halfway through cooking). When everything is roasted and toasted, remove from the oven and toss together in a large bowl. Using a microplane grater, zest one whole orange over top of the bowl. In a small dish, whisk together 1 tablespoon each of olive oil, orange juice, and balsamic vinegar. Pour over the mixture, and toss with a 1/2 teaspoon sea salt.  Serve immediately or room temperature.

For this butternut squash recipe, you’ll need:

  • 1 butternut squash, medium
  • 4-5 tablespoons oil
  • 2 tablespoons butter
  • 1 sweet onion
  • 3 tablespoons fresh italian parsley
  • salt & pepper

Peel and cube the butternut squash (scoop out the pulp), try not to kill yourself in the process. Again, avoid drinking too much of your negroni before tackling that baby. They can be tough.  Slice the onion in half, and then chop thinly.  Toss everything together, with the exception of the parsley, on a baking sheet and bake for about 35-45 minutes at 350, turning once mid-through.  Chop and add parsley.  Drool, and enjoy.

Some other yummy recipes from around the web that I have been eyeing: brussels sprout crostinicranberry pilafsweet potato casserolevegan pumpkin pie, and oh my gosh apple crisp (yes please).

Don’t forget to draw your Secret Santas!

And as always, enjoy the turkey and stuffing, but be sure to pile on those greens.  Clearly, I was pumped about the ones on my plate.

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