This year will be the first that my mom is coming to us to celebrate Thanksgiving. It is also one of the only years I have had the privilege of inviting our extended family to my home to celebrate this holiday. For so many years we have been a guest in someone else’s home. This time it is my turn. I’m honestly already prepping for it. My Fall decorations are being put lovingly in to place and the plans for the most important portion – the meal – are stacking up.
As a little girl, my mom and I would spend the entire day in the kitchen. While I’m looking forward to a portion of that, and to bringing my small people in with me, I’m also excited about doing a little prepping ahead of time. This allows me to teach Delaney the finer points of cooking our holiday meal as well as making sure everything is on the table together.
One of the biggest keys, in my mind, to having a flawless meal, is planning a few of your dishes ahead of time. I’m excited, once again, to be partnering with Libby’s, to share a few recipes you can work on the day before you are serving your meal to your family and guests.
Here are two of my favorites: A Vegetable Medley with a Pomegranate Dressing and a Sliced Beet, Orange and Spinach Salad. I so love the ‘Fall’ colors of each as they add to the festivity of the occasion. Here is a video to walk you through the ease of both recipes.
I so appreciate you watching. Here is the full how-to for both recipes:
Veggie Medley with Pomegranate Dressing
INGREDIENTS
FOR THE VINIAGRETTE
- 1/2 cup pomegranate juice
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup pomegranate seeds
FOR THE VEGETABLES
- 1 can Libby’s Green Beans
- 1 Can Libby’s Sweet Corn
- 1 Can Libby’s Sliced Carrots
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
DIRECTIONS
- Make the vinaigrette (up to two days in advance): Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Refrigerate as needed.
- As you plan to serve: Toss together vegetables and oil in a large bowl, and season with salt and pepper. Warm the vegetables on the stove over medium heat for approximately 10 minutes
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Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
Orange, Beet, Spinach Salad
INGREDIENTS
- 1 can of Libby’s Sliced Beets
- 2-4 oranges
- 1/2 cup sugar
- 1 tbs Balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon white-wine vinegar
- 1 teaspoon Dijon mustard
- Coarse salt and freshly ground pepper
- 2 bunches spinach, washed well and dried
- 5 ounces fresh feta, crumbled
DIRECTIONS
- Prep oranges. Peel and slice them in to sections. Squeeze juice from 1/2 of each orange in to bowl add any extra juice from the sections. (Set oranges in fridge)
- Combine oil, vinegar, and mustard to orange juice (from sectioned oranges); season with salt and pepper, and whisk to combine. (refrigerate for up to two days.)
- Drain Libby’s Sliced Beets, further sectioning each one in half. Warm them over medium heat on the stove for ten minutes.
- Place spinach, beets and oranges on plate, sprinkle with dressing. Add feta. Serve immediately.
I cannot wait to hear what you think…and which recipe you choose to add to your celebration.
Thank you, as always, for spending time with me. Happy Holidays.
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