Use 1 large head of cauliflower for the recipe above. Using cauliflower instead of potatoes in a gratin is a little lighter and just as tasty. You can use any cheese you have on hand (gruyere, parmesan, sharp white cheddar, jack…). The nutmeg adds a cozy wintery feeling. This is great as a main course or side dish!
Romanesco Broccoli
More like cauliflower than broccoli, Romanesco Broccoli is a beautiful vegetable. Really, just a stunner! You can often find it at the farmers market in the fall.
Persimmon Salad
Persimmon salad with cilantro, red onion and pom seeds. I made this for Thanksgiving and added big avocado chunks which was great as well. A lovely fall salad!
*Please remember to buy Fuyu persimmons. They are the squat, donut looking ones. The other more oblong persimmons leave a weird pasty, chalky taste in your mouth that is no fun. This dish works best when the persimmons are orange but relatively hard (not super ripe).
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Find this recipe in The Forest Feast cookbook
Santa Barbara Thanksgiving
Happy Thanksgiving! Hope everyone is cozy at home with lots of food and family. Every year I go to Santa Barbara where my family spends the weekend cooking, eating, surfing and walking on the beach. We always BBQ the turkey outside at my aunt & uncle’s beach house. I snapped this photo of our turkey last year as it came off the grill and was about to be carried to the table.
Shaved Brussels Slaw
Raw Brussels sprouts have never tasted so good! If you want to make a lot of this, the slice blade on the cuisinart works really well, too. This can easily be made ahead and you can really toss in any dressing you like (I also like it with Caesar). An easy Thanksgiving side / vegetable dish!
