Fall

Stuffing, mashed potatoes, sweet potato casserole, green bean casserole. Most people will say that Thanksgiving isn't a holiday without these traditional dishes, but that doesn't have to be the case. Although they are classics, it doesn't mean they can't be reinterpreted, reimagined, or replaced with an equally interesting seasonal side dish. When vegetarians are around, it's also courteous to keep them in mind when planning the menu.

Rice rarely gets attention on Thanksgiving. Some people make it just in case it's requested, but most often it's ignored altogether. Rice pilaf is actually a very appropriate dish to serve at Thanksgiving. This recipe, made with wild rice and quinoa, is perfect for the holiday. It's altogether symbolic of the season and is studded with toasted pecans and pomegranate seeds. It's a good side kick or even alternative to classic dishes, such as stuffing.

Wild rice is very American. It was and still is cultivated by Native Americans. But it's actually not a rice but a seed of a grass that grows in marshy areas and it can only be collected by boat. Pecans are a specialty of the South, where pecan trees are everywhere. So what could be more American than this dish? The addition of quinoa, a South American grain, adds protein and texture to the dish. Gladly serve it to the vegetarians in your family.

Thanksgiving is without a doubt the most American holiday in our history. It is a celebration of beloved foods and traditions bringing to mind happy memories of good times shared with family and friends.

Because this national harvest celebration is so near and dear to the hearts of Americans it is no wonder so many of us spend weeks planning this very special banquet.

I look forward every year to the roster of ingredients so ritualized in our Thanksgiving meals. The anticipation of the usual heirloom dishes of cornbread stuffing, butternut squash and mashed potatoes always induce many enduring holiday memories of years past.

However, even though our families expect many of same dishes prepared from year to year, I always like to add something new and different to the holiday feast. It's also a bonus when this new dish is particularly attractive and noticed almost immediately by your guests.

This year, bring the beauty of Fall indoors and serve these Mini-Stuffed Pumpkins with a Sausage-Rice-Fruit Medley. This dish will elevate your holiday table with its rustic charm, natural beauty and comforting flavors.

Eggplant is a delicious and versatile fruit. Yes, eggplant, a member of the nightshade family with tomatoes and potatoes,  is technically a berry. There are several different varieties of eggplant, some long, narrow and pale purple, some small, white and egg-shaped (do ya think that’s where the name came from?), some yellow, some striped and of course there is the large purpley-black globes that are the most common. I grew two varieties of eggplant this year, and while successful, the plants did not produce enough fruit to keep up with my appetite.

Eggplant is at it’s peak right now. I often pick up the big eggplants at the farmers’ market. I like to grill or broil eggplants slices and have them on hand for salads and sandwiches. I always salt, rinse and dry the slices before cooking; the salting process alters the surface—it doesn’t soak up olive oil. 

On cold days nothing gives me more comfort than hot soup. The flavor combination that I find most comforting in soups is sweet and savory. It's an ideal pairing in many foods that have come to represent autumn. Certain vegetables like sweet potatoes and squashes are all made more flavorful with a touch of sweet, be it from sugar or other sweeteners such as honey or molasses.

Carrots also benefit from being paired with sweetness and even spiciness. But I add no sweeteners to this carrot soup. Its sweetness is all made possible naturally from a specific blend of ingredients. The soup is made all the more potent and aromatic with the addition of fresh ginger and a distinctive blend of Middle-Eastern spices that carry warm and nutty profiles. It's the perfect combination to elevate the humble carrot to new flavor heights.