These are the dishes that I mention on the November 23rd Plantrama podcast. They are what a vegetable gardener might have on their Thanksgiving table.
A green bean with canned soup casserole for Thanksgiving? Are you kidding me? If you have a vegetable garden you’ve got the most flavorful food on earth.
Garden Potatoes and Leeks
This dish is very rich but very satisfying for special occasions.
Leeks – about 2 cups sliced
Potatoes – about 3 cups sliced
1 1/2 cups heavy cream or 1 1/4 cups veggie broth and 1/4 cup olive oil
Salt and pepper to taste
Herbs to garnish or add chopped to taste. Fresh thyme, sage or rosemary
Heat oven to 375 degrees.
Shredded Kale and Carrots with Lemon Vinaigrette
Tuscan Kale – ribs removed and sliced into thin ribbons
Carrots – peeled if necessary and grated.
Almonds – chopped and toasted
Juice of 1 Lemons
1/2 cup walnut oil
1/4 cup white balsamic vinegar
2 teaspoons honey mustard
salt and pepper to taste
Mix all dressing ingredients in a jar and shake well to mix. This makes enough dressing for a salad for 8 to 10 people depending on how much dressing people like.
Note: grate carrots at last minute. If making the salad in advance, toss the carrots with a small amount of the dressing so they don’t turn brown. Put them at the bottom of the bowl with the grated kale on top. Hold the toasted almonds separately. Just before serving toss the dressing with the kale and carrots and sprinkle almonds on top.