“Churning out” quick cuisine with quaint decor as we cue up for Thanksgiving! With a big family stretching from Vegas to Canada and Mexico…we seem to have a lot to celebrate and a TON to be thankful for on Turkey day, and always. This year we’re extra thankful for simple yet scrumptious side dishes, plus an autumn inspired table done easily without making any last minute purchases. How did we do it? Like this!:
A Thanksgiving table can be created using dressed up favorites, without being flashy. By choosing to create a runner from our favorite wire-fabric, and adding fauz flowers + pumpkins + leftover fresh florals…something unique came to life. This would work wonderfully anytime, as you can use existing fall decor for entertaining for the whole season!
No table cloth required: using fall colored felt placemats stored for safe keeping in our fall box, and alternating our everyday plates…colors popped without looking washed out. By using simple clear wine glasses, and a bright off-white napkin…the features of fall get to shine.
Filling low mason jars with marbles and florals, plus others with marbles and tea lights creates a warn brightness, and yet our centerpiece was just the perfect height for each guest to enjoy conversation face to face!
But of course, the real show-stopper is always the delicious meal waiting to be devoured by friends and family. A new take on traditional side dishes can bring a new light to the biggest meal of the year: fresh veggies done 3 ways! We roasted fresh beets, sauteed peas with olive oil and garlic, and roasted carrots with fresh rosemary…kept the butter to a minimum but the flavor to a maximum!
You Can’t “Beet” This: Roasted Beets with Feta and Lemon:
4 large Beets
1 Tablespoon Olive Oil
4 Chopped Scallions
2 Tbsp Lemon Juice
2 Tbsp Feta Crumbles
Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.
Italian Sauteed Peas: (Recipe Adapted from “WorshipWarriorMT” on AllRecipes!)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tablespoon chicken stock
salt and pepper to taste
**We like to add diced red pepper for “confetti” color! 🙂
1. Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.
Herb Roasted Carrots:
1. Pre-heat oven to 450 and peel and trim carrots, leaving about an inch of green stem on the end.
2. Arrange evenly on a tin foil lined baking sheet.
3. Drizzle carrots lightly with olive oil, and sprinkle with chopped rosemary.
4. Add salt & pepper to taste, and roast for 20-30 minutes depending on how soft you prefer your carrots. 🙂
We hope these fresh and easy side dishes make it to your family’s table this year and our family table can inspire yours! Enjoy all your have to be thankful for, this season and every day!