Pommes Duchesse. Sounds fancy. Looks fancy. But really, this is simply a fun way of "piping" mashed potatoes into a baking dish, just in time for the Thanksgiving countdown (in my book, never too soon).

These potatoes are an always-requested Thanksgiving staple in our household, and also a perfect accompaniment to any poultry or red meat (as one of our relatives is not fond of turkey). Another regular vegetarian guest annually asks, "You're making the potatoes, right?"

Looking more elegant than regular mashed, they work well for any special occasion, and aren't any more difficult to make. [Ed. note: Don't say this to your guests. Lie. Lie and tell them it took you months to prepare this and those ingrates should kiss the ground you walk on and okay I'll shut up.]

The original recipe calls for piping the potatoes into eight puffs of potato swirls. Those are glorious, and I've made them that way many times, but here I decided to freestyle the swirls and  just make a decorative pattern in the baking dish. Either way you decide to do it, it's good.

If you don't have a pastry bag and a piping tip, just spoon the mashed potatoes into the baking dish and create decorative swirls with the tines of a fork. The end result will still be crispy on the outside and soft and buttery on the inside.

However you decide to present them, Pommes Duchesse will be an impressive addition to any holiday (or everyday) feast.

PS: A year ago we were feeling pretty healthy with this butternut squash soup with red curry croutons (www.moveablefeast.me/blog/butternut-squash-soup-with-red-curry-croutons).

Adapted from: Geoffrey Zakarian, The Kitchen (Food Network)
Number of servings: 8

Ingredients

• 2 pounds (about 4 medium) russet or Yukon gold potatoes, peeled and cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• ¼ cup heavy cream 
• 1 stick (8 tablespoons) unsalted butter, plus more for greasing the baking dish
• 2 egg yolks 
• ½ cup finely grated Gruyere cheese (if you're adverse to Gruyere, try finely grated Parmesan)
• Freshly grated nutmeg

Directions

1. In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10-12 minutes. Drain potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
2. Heat the cream and ½ stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg.
3. Preheat the oven to 400° F. Grease a medium baking dish with butter.
4. Melt the remaining ½ stick butter in a small pot over low heat (or the microwave).
5. Fill a piping bag fitted with a large-star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter.
6. Bake in oven until golden brown, 30-40 minutes.

[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

• Use whatever creamy white bean you like.
• This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread. 
• ​Wonderful as a side to pizza, fish, meats.
• This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

• ¾ cup dry sherry (or dry white wine)
• 3 garlic cloves, thinly sliced
• ½ tsp. kosher salt 
  
• ¼ tsp. crushed red pepper flakes
• 1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
• 1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
• ½ cup extra virgin olive oil, plus more for serving

Directions

1. Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
2. Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
3. To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
4. Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

As Tom Lehrer sang a year ago, "Spring is here!" [Ed. note: Check the PPS below for the link.] These beauties are in season all year, but I especially love them in the spring time. Have been known to serve them up as a main dish since they take less than 30 minutes to make, but you'll probably want to have them as a side with...anything.

In our house, we drizzle chimichurri sauce on everything from grilled/roasted beef to lamb, chicken, fish, seafood, rice, quinoa, yams, and veggies. Even eggs or avocado toast. Bright, zesty, addicting.
​
NOTE: I have found tri-color fingerling potatoes and at my local supermarket, but if you can't find them, you can use Dutch baby potatoes or yellow fingerlings.

And finally, a quick side note to nominate the BF for a "BF of the year" award [Ed. note: AND I WOULD LIKE TO THANK THE ACADEMY...], as I have been shuffling around with a slipped disc, unable to lift the 60-pound bins I deliver daily (up and down 3 flights of stairs). He has not only helped me dauntlessly for the past two weeks, but with a smile on his face. Could not have fulfilled the orders without him and, hopefully, this roasted potato side with a prime ribeye was an adequate reward for his efforts. MUAH

[Ed. note: Hey nobody tell her I'm happy to tag along. PRIME RIBEYE, people!]

PS: Think these potatoes are colorful? Well check out these pinkalicious deviled eggs as I re-examine family trauma (www.moveablefeast.me/blog/pinkalicious-deviled-eggs).

PPS: Also high on the color charts are these spice roasted carrots with avocado and yogurt, which we bring to you while (proverbially) poisoning pigeons in the park (www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt).

PPPS: We celebrated St. Patrick's Day with a heartfelt Denis Leary ditty and Bailey's Irish Cream Tiramisu (www.moveablefeast.me/blog/baileys-irish-cream-tiramisu).

Adapted from: A Beautiful Plate (potatoes); The Pollan Family Table (chimichurri), Corky, Lori, Dana and Tracy Pollan
Number of servings: 4

Ingredients
Roasted Fingerling Potatoes

• 1 ½ pounds fingerling potatoes (mixture of yellow, red and blue; or use Dutch baby potatoes)
• 1 tablespoon extra virgin olive oil
• Kosher or sea salt
• Freshly ground pepper

​Chimichurri Sauce

• ⅓ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon minced garlic
• ½ teaspoon crushed red pepper flakes
• Sea salt
• Freshly ground black pepper
• ¾ cup finely chopped Italian (flat leaf) parsley

Directions
Roasted Fingerling Potatoes

1. ​Preheat oven to 450 °F. Rinse and dry fingerling potatoes thoroughly, then slice them in half lengthwise. Toss on a large baking sheet with the olive oil, pepper and salt.
2. Place potatoes cut-side down and spread out evenly on a baking sheet. Roast for 25 minutes.  At this point, potatoes should be sufficiently caramelized, crispy and fork tender. If not, roast for 5 more minutes. Remove potatoes from oven, and place on rack.​

Chimichurri Sauce

1. In a small mixing bowl, combine ⅓ cup extra vergiin olive oil, the lemon juice, vinegar, shallot, garlic and 1 tablespoon water. Whisk until blended.
2. Add the red pepper flakes, season with salt and pepper and whisk again.
3. Gently fold in the parsley and set aside.

Last October the BF and I were invited to dinner at the house of some dear friends. Husband, wife, and two adorable kids. The hubs is a grill-master, and the wife is a wonderful cook who treated us to Indian-spiced grilled chicken, roasted yams and a kale salad that was so good I asked if we could use it for a future blog, and she was kind enough to say yes. She does not know the specific origins of the recipe as it came to her from a friend. No matter. Our benefit, and yours.

Since that dinner the salad has accompanied many meals for the meat-loving BF, and was a highlight of our last Thanksgiving feast. It's almost too easy to assemble, and could not be ​healthier.

NOTE: Okay, maybe a little healthier. To make this vegetarian dish vegan, simply substitute the mayonnaise with Vegenaise eggless or other vegan substitute.

Adapted from: Our dear friends around the corner!
Number of servings: 2-4

Dressing
Ingredients

• ¼ cup mayonnaise
• 2 cloves garlic, pressed or finely grated
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• ¼ cup sesame oil
• ¼-½ teaspoon crushed red pepper flakes (use less if you don't like too much heat)
• Dash of cumin

Directions

1. Mix all ingredients in a bowl and set aside.

Salad
Ingredients

• 1 bunch Lacinato kale (aka Tuscan kale or dinosaur kale, not the curly kind), rinsed and thoroughly dried
• ¼-½ cup cilantro, rinsed, dried and roughly chopped
• 1 large carrot, shredded 
• ¼ -½ cup sunflower seeds (salted was used here)
• Salt, to taste

Directions

1. Use a sharp knife to cut out the mid rib and stem of each kale leaf, and discard. Stack all the leaves on top of one another and slice crosswise into thin slices.
2. Throw all salad ingredients into a bowl.
3. Drizzle the dressing into the kale mix and toss. You might not need all the dressing.
4. Salt if needed.

[Ed. note: Quick addendum to give a heartfelt farewell to a man who REALLY loves his kale, former San Francisco Giant outfielder Hunter Pence. As a bay area kid who grew up experiencing a lot of awful Giants baseball (Boo LeMaster!), it was thrilling to watch you patrol AT&T Park's angular right field, preach the championship blood through two World Series victories (2012, 2014), and get that ridiculous three-stage hit that people here will forever be talking about. All love and best of luck to you as you play for your Arlington-hometown Texas Rangers. Yes. Yes. Yes.]

Wasn't always a traditionalist when it comes to Thanksgiving. Blame it on the past childhood Thanksgivings where three kinds of herring, chopped liver, and Japanese pickled radish were the stars of the show (covered to some extent here www.moveablefeast.me/blog/butternut-squash-latkes), instead of turkey.

For years I felt compelled to make Thanksgiving dishes that were "different." For instance, one year I made savory parmesan bread pudding, cider-brined turkey with star anise and cinnamon, whipped yams with chipotles, and Indian-spiced creamed spinach. On their own, these dishes were delicious. Delicious, but not Thanksgiving fare.

These days I cook most of the meal in a traditional way, but will still experiment and make one or two new recipes (can't help myself). Over the years, a few of them have stuck, like this whipped cranberry butter. The BF and I loved it immediately [Ed. note: can confirm], and it has now become part of our tradition. Deliciously sweet, tart and zesty, with a gorgeous, vibrant color. Last year, it was served with mini pumpkin popovers, and yes we're repeating it this year [Ed. note: aww yeah].

If you feel like trying something a little "different" for this year's Thanksgiving feast, this is worth a try. Any leftover butter can be added to toast, pancakes or roasted brussels sprouts the following week.

Hope everyone's turkey-day prep is going well!

NOTE: I make my cranberry sauce a few days before Thanksgiving so am not overwhelmed the day of, and always make extra specifically for this butter.

PS: One year ago we were feeling healthy with these (www.moveablefeast.me/blog/brussels-sprouts-with-red-black-grapes).

Number of servings: Makes about 1 ½ cups 

Ingredients

• 1 cup salted butter, room temperature (Kerrygold butter was used here)
• ⅔ cup cranberry sauce (homemade or store bought)
  

Directions

1. ​Add butter to the bowl of a food processor (or place in bowl and use hand mixer). Pulse until butter is smooth. 
2. Add cranberry sauce and puree until mixture is incorporated (or beat with hand mixer until cranberries are incorporated into butter and mixture is fluffy)
3. Place in refrigerator. Take out at least 2-3 hours before serving so it's spreadable.

My father hailed from Vienna, and momala's parents were also from Austria. Oktoberfest fare? Only on days ending in "y."

Growing up, we had everything from Wiener Schnitzel (veal) and Wiener Schnitzel vom Schwein (pork), to hasenpfeffer (rabbit), liptauer, palatschinke (crepes with jelly), sauerkraut, sweet-and-sour purple cabbage, Austrian potato salad, cabbage borscht, stuffed cabbage rolls, sauteed cabbage with caraway and lots of heavy duty Russian rye bread (with caraway seeds).

Extended family and friends raved about momala's sautéed green cabbage and sweet-and-sour purple cabbage. Me? Wouldn't know, because as a kid I literally hated all things cabbage-y, and wouldn't get near it, let alone eat it. Now I appreciate cabbage much more, and over the years have tried various ways to prepare, and this is how the BF and I like it. I think momala would be happy. [Ed. note: She would.]

​The BF and I happen to love the flavor of caraway, but if you don't, just leave it out.

We added bratwurst to this super-quick supper, but any sausage will do. The BF and I have found a local brand that we love, Dibrov. A favorite is the Oktoberfest Bratwurst (not a sponsored post, we just love it). We paired this cabbage side with sausages, mustard, pickled cukes and onions, and German soft pretzel sticks. We also imbibed some delicious Marionberry Hard Cider that a few good Oregon friends left us this summer, and a German lager that complimented the Oktoberfest meal perfectly. [Ed. note: Am tempted to search for the Bob and Doug McKenzie movie Strange Brew.]  ​

Even if you're not all about Oktoberfest, this cabbage side works any time of year, and goes especially well with pork chops or loin, brisket, chicken schnitzel, etc. Anything!

PS: Things got pretty spicy a year ago with this jalapeño, serrano and fresno pepper roast chicken (www.moveablefeast.me/blog/jalapeno-serrano-fresno-pepper-roast-chicken).

Number of servings: 4

Ingredients

• 1 large head of white cabbage, including outer green leaves (about 2-2 ¼ pounds)
• 2 tablespoons unsalted butter or olive oil
• 1 ¼ teaspoons kosher salt
• ½ teaspoon freshly ground pepper
• 1 teaspoon caraway seeds (optional, but recommend)

Directions

1. Cut the cabbage in half. Remove core. Slice very thinly.
2. Melt butter or oil in a large sauté pan or dutch oven over medium high heat. Add cabbage, salt, pepper and caraway.
3. Sauté for approximately 10 minutes, stirring every couple minutes, until cabbage is tender and a little brown in parts. Do not cook until mushy. I like some of the strands of cabbage to still have a bit of bite to them.
4. Serve and sprinkle with more kosher salt and caraway if desired.

Over the years (I started making this about ten years ago), many clients have grown to love this lentil salad. One of them orders it practically every single week. No wonder.

So easy to make, it's an extremely versatile side dish, and by itself as a main course it's straight-up vegan. The BF loves it, but he needs another protein, so I like to add soft-boiled or poached eggs, and/or chicken sausage (pictured above). Easy to pack for on-the-go sojourns, the dish can be served cold, warm, or at room temperature, and it even tastes better the next day.

I cook fresh lentils all the time, but have to say a terrific hack and time saver is to use Trader Joe's steamed lentils, which are found in their fresh produce section. They're delicious and have a firm texture, which is key to this salad.

This one is a perfect summer dish, and unlike most of these blog recipes, isn't an adaptation–it's wholly original. Feel free to make subsitutions, i.e., substitute parsnip for carrot, dill for parsley, and if you don't like fennel, use only celery. Make it your own.

Number of servings: 4

Ingredients
Lentils

• 1 cup French green–also known as "Puy"–lentils, picked over and rinsed (one package of Trader Joe's lentils was used here)
• 3 cups water
• 1 Turkish bay leaf
• ½ teaspoon salt
• 1 tablespoon extra virgin olive oil
• ½ yellow onion, finely chopped
• 1 small fennel, cored, ends and stem trimmed and finely chopped
• 1 celery stalk, finely diced
• 1 medium carrot, finely diced
• 1 teaspoon thyme, chopped
• 2 tablespoons Italian parsley, finely chopped

Vinaigrette

• ¼ cup extra virgin olive oil
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• ½ tablespoon Dijon mustard
• Salt & pepper to taste

Optional Toppings

• Goat cheese, feta
• Bacon, salami, chicken sausage, salmon
• Soft,or hard boiled eggs, poached egg
• Cornichons, tomatoes
• Radishes, watermelon radish

Directions

1. In a medium saucepan, bring lentils, water and bay leaf to a boil over medium high heat. Reduce heat and simmer, covered, until almost tender (about 15 minutes). Do not over cook. Stir in ½ teaspoon salt and simmer covered for about 3 minutes, until tender but not falling apart or mushy.  Drain in a colander or sieve and discard bay leaf.
2. While lentils are simmering, heat 1 tablespoon of the oil in a 12-inch skillet over medium low heat.  Add onion, fennel, celery, thyme, salt and cook, stirring occasionally until vegetables are softened, about 5 minutes. Add carrots and cook just until al dente.
3. Meanwhile, make the vinaigrette. In a large mixing bowl, whisk ½ tablespoon Dijon mustard, 2 tablespoons red wine vinegar and minced shallot. Add ¼ cup extra virgin olive oil and whisk to emulsify. Add salt and pepper to taste.
4. Place warm lentils into bowl with the vinaigrette and gently toss to coat (do not mash the lentils). Add cooked vegetables and gently toss to incorporate. Add chopped parsley and toss.

NOTE: If using Trader Joe's steamed lentils, take out of box, make three slits in the plastic. Place on plate and microwave for approx 45 seconds. 

It was about seven years ago that I started to like avocados. I know. I was in the minority. Wouldn't touch guacamole. Didn't understand the draw of "nature's butter" on sandwiches. It truly puzzled me. The BF can take it or leave it.

Now I love them and can't get enough. Will plan entire meals around a ripe avocado I have hanging out in the kitchen. When my sister visits, avocado toast for breakfast. Every. Single. Day.

Guacamole? [Ed. note: The late George Carlin used to say, "That sounds like something you yell when you're on fire."] All the time. And god help me if I don't have spare avocados to top tacos.

Years ago I fell in love with this warm Indian spiced avocado dip from Heidi Swanson's cookbook Super Natural Every Day. She is also known for her blog 101 Cookbooks.

Serve this dip at room temperature, or warm with sesame rice crackers, fresh veggies, toasted naan, pita or tortilla chips. My current favorite scooper is parsnip chips from Trader Joe's.

Adapted from: Super Natural Every Day
Number of servings: 2 cups

Ingredients

• 2 ripe avocados
• 2 teaspoons fresh lemon juice
• ½ teaspoon fine grain sea salt
• ½ cup chopped fresh cilantro
• 1 tablespoon clarified butter or extra virign coconut oil
• 1 teaspoon black or brown mustard seeds
• 1 small yellow onion, minced
• 2 cloves garlic, finely minced
• 1 teaspoon Indian curry powder
• 1-2 serrano chiles, minced (depending on desired spice level)
• Black sesame seeds (optional)

Directions

1. Cut each avocado in half, remove the pits and scoop the flesh into a small bowl. Add lemon juice, salt, and most of the cilantro.
2. Mash avocados a bit with a fork, but don't overdo it (you want the mixture to be quite chunky). Set aside.
3. Heat clarified butter in a skillet over medium-high heat. Once hot, add mustard seeds. Keep a lid on hand because the seeds will scatter as they pop. When the spattering stops (after about one minute), stir in the onion and saute for 2-3 minutes, until translucent.
4. Stir in garlic, curry powder, and chile. Count to ten, and then remove from heat. Stir in avocado mixture, but just barely, and transfer to a serving bowl.
5. Sprinkle with black sesame seeds. Serve warm or at room temperature.

One year ago the BF and I did an abbreviated version of Whole30 (we allowed for an exception...or two). He lost 8.5 pounds and thought it was pretty easy to stay on the program. [Ed. note: You give me meat an potatoes and I shall find a way to survive.] I didn't fare that well in the weight-loss department, but it was a terrific reboot, and the real saving grace was the coconut milk sauce I developed that was incorporated into everything. With the exception of Indian and Thai dishes, I rarely used coconut milk. This turned out to be a worthwhile challenge, and the result was a savory sauce that is a brilliant dairy-free option.

Here the coconut milk –infused into a garlic turmeric sauce– is a perfect foil to the crunchy cabbage, spicy chives and crispy skinned potatoes. We actually had this as a main course, but it would work as a side dish for steak, chicken, pork, or any protein. (We are unapolegetic carnivoires.)

We will be hopping on the Whole30 again soon, and certainly will be incorporating this into the process.

Inspired by Dolly and Oatmeal
Number of servings: 2-3 entrees or 4-6 side dishes

Ingredients
Potatoes

• 2 pounds baby Dutch or fingerling potatoes
• 2 tablespoons extra virgin olive oil
• Kosher salt
• Pepper
• 2 cups shredded purple cabbage
• 1 avocado, peeled, seeded and sliced
• ¼ cup chives, minced
• Black sesame seeds

Coconut-Garlic-Turmeric Sauce

• 1 teaspoon extra virgin olive oil
• 2 shallots, finely minced
• 2 large garlic cloves, finely minced

• 1 ½ tablespoons curry powder (sweet curry from Penzey's was used here)
• 1 ½ tablespoons grated fresh turmeric or 1 tablespoon ground turmeric
• 1 (14 ounce) can coconut milk (full fat was used)
• 2 teaspoons tahini paste (to taste)
• 1 teaspoon apple cider vinegar
• Cayenne (to taste) optional

Directions
Potatoes

1. Preheat oven to 450 °F. Rinse and dry the potatoes thoroughly, then slice in half lengthwise. Toss on a large baking sheet with the olive oil, salt and pepper.
2. Place potatoes cut side down and spread out evenly on baking sheet. Roast at 450 °F for 20-25 minutes (longer if needed), until potatoes are caramelized, crispy, and fork tender.
3. Place cabbage on platter or in shallow salad bowls. Top with potatoes. Drizzle with coconut sauce and garnish with chives, avocado and black sesame seeds. 

Coconut-Garlic Turmeric Sauce

1. Heat olive oil in a medium saucepan. Saute shallots and garlic until softened, but not browned. Mix in curry powder and turmeric and saute 1 minute. Whisk in coconut milk and cook for 20 minutes or until it thickens to a gravy-like consistency. Whisk in tahini paste and apple cider vinegar and cook for 1 minute more.
2. Take a hand-held-immersion or standing blender and blend until very smooth. Taste. Add salt and cayenne if needed.

There is no gray area with brussels sprouts. People love them or hate them. Luckily, I live in a house were brussels sprouts rule. The BF actually requests this cruciferous vegetable any chance he gets. 

The many health benefits of brussels sprouts are well documented. They're loaded with vitamin K (great for bone health), promote weight loss and lower cholesterol levels, are a great source of protein, and can even reduce cancer risk.

When cooking with them, can't stress this enough: buy good sprouts. They should feel firm and have tight, shiny-edged leaves. I like to buy medium-to-small ones, because I find the larger ones have a more bitter flavor (especially those gigantic, loose-leafed monstrosities). Never buy those.

Several thousand acres of sprouts are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California (lucky to have this level of quality available locally), which offer an ideal combination of coastal fog year-round.

Roasting brussels sprouts (in the oven) was my way of winning over skeptics (like the BF), but this recipe works whether you steam them on a stove top or use the microwave. Those of you with one oven, like me, will appreciate not having to use it for multiple dishes, especially on Thanksgiving or other holidays.

This dish is delicious alongside any meat that typically graces the holiday table: beef, turkey, ham, lamb, pork, duck or sausage (second pic).

Happy Thanksgiving!
​
NOTE: I make these in the microwave for convenience, but feel free to steam the sprouts on the stove top.

Number of servings: 4 (depending on how many other side dishes you offer)

Ingredients

• 1  pound brussels sprouts, small to medium size
• ½ pound red and black seedless grapes
• 2 tablespoons butter
• Flaked sea salt

Directions

1. Rinse and trim the brussels sprouts. Keep small sprouts whole and cut medium sprouts in half.
2. Rinse grapes. Cut approximately one handful in half. Leave the remaining grapes whole.
3. Place sprouts in a large glass or microwave-safe bowl. Pour ¼ cup water over sprouts. Cover with plastic wrap or a plate.
4. Heat on high for 2 minutes. Use a spoon or spatula and toss the sprouts. Place cover back on bowl and heat for another minute. Mine are usually done at this point. If yours need more time do 1-minute intervals at a time. Do not overcook.
5. Immediately add grapes and butter to bowl. Toss, cover with plastic wrap or a plate, and let sit for 1-2 minutes until grapes are heated through.  
6. Toss, sprinkle with flaked sea salt, and serve,