Maybe you reviewed your holiday menu and realized it’s a little heavy on casseroles and carbs.
Maybe your son called to announce that he’s bringing his vegetarian girlfriend.
Maybe you just think your family’s traditional fare needs a little freshening-up.
Whatever the reason, it’s time for some fast thinking. But don’t worry; there’s a simple fix to your fixin’s situation. You just need to add some ultra-traditional, yet uber-trendy, seasonal vegetables to your Thanksgiving dinner. A few vegetable sides will fill out your table without filling up your guests. And they’ll add some beautiful color to that brown-and-beige food theme you’ve got going on right now.
Best of all, locally grown vegetables are so fresh and delicious, you hardly need to do anything to them—so these recipes will take up very little of your precious prep time.
Not sure where to find Georgia-grown carrots, beets, kale or rutabaga this late in the game? You’ll have two chances the day before Thanksgiving: at the last Dunwoody Green Market of the season, and at the year-round Decatur Farmers Market.
Good luck! And check out these simple recipes:
• Roasted Carrots With Sage
• Beet and Endive Salad
• Sauteed Butternut Squash and Apples
• Mashed Rutabagas
• Kale and Orzo
• Cauliflower With Cranberries
