Persimmons + Thanksgiving Inspiration
How perfectly photogenic is a persimmon?
I’m currently spending an embarrassingly large amount of time taking pictures of persimmons instead of everything else I should be doing, like preparing for my upcoming work trip to Austin, TX.
I’m going to make it a point to get outdoors this weekend, though, to enjoy some of the proper fall weather we’ve finally been gifted with. Crisp air and clear sunny skies are calling me. So this week I thought I’d share with you guys some of my favorite recipes that would make a healthy and delicious addition to any thanksgiving spread.
Here goes.
You can start things off right with this Coconut Green Curry Hummus with Baked Beet Chips. It’s always fun to veer away a bit from the classic Thanksgiving flavors, you know, just to shake it up a little bit. There’s never too many snacks at Thanksgiving while you wait for the main event, and this hummus is always a crowd pleaser.
Successfully pulling off a Thanksgiving menu can be stressful, so sometimes it’s nice to include a few sides that are delicious no-brainers so you can focus your attention on not drying out your turkey. These Simple Olive Oil and Thyme Roasted Carrots come together quickly and can roast away while you catch up with friends and family.
If you want to impress the people you’re feeding this holiday, then this Roasted Cauliflower and Leek Soup with Maple Candied Bacon, Fried Sage, and Brown Butter is your ticket. It looks, tastes, and sounds fancy, but it’s super simple to get on the table and it will definitely incite bowl licking from your family. You can even make it ahead of time and warm it up right before serving.
This is one of my favorite recipes because I absolutely love delicata squash. If you haven’t tried it, Thanksgiving is your perfect excuse. The skin gets tender inside of the oven, so you don’t even have to peel it–which is the biggest obstacle (and hazard) with most winter squash. Stuff it with some savory pork, kale, and feta, and top it off with a killer cranberry sauce that uses natural sweeteners instead of sugar.
Please make these Roasted Delicata Boats with Ground Sausage, Feta, and Orange Cranberry Chutney. Your family will be thankful for you.
I’m a soup lover, so I added this Moroccan Spiced Carrot Soup with Pomegranate and Curried Kale Crisps not only because it’s so tasty, but because it can basically stand in as decoration for your Thanksgiving table. It’s also the perfect opportunity to sneak in some turmeric to your family’s food.
A little anti-inflammatory bowl of fall goodness to offset all the sweets that come at the end of the meal.
And speaking of sweets, shake up the typical Thanksgiving dessert lineup with these cute little Coconut Sugar Panna Cotta with Berry Compote and Roasted Hazelnuts . It’s a great way to ditch white sugar for more wholesome coconut sugar–without sacrificing any flavor. It’s another looks-fancy-but-so-easy recipe that can be made ahead of time AND it’s got gelatin, so your body will thank you, too.
That’s it for now! I’d love to hear what you guys are planning on bringing to your Thanksgiving!
6 responses to “Persimmons + Thanksgiving Inspiration”
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I can’t wait to try the carrot soup. I have a large Winter Melon to share with you if you are interested? It has appeared in my garden for two summers. I’m not sure what to do with it? I will happily donate it to you? Let me know! Carol Moates
Hi Carol! I’d love to try the melon if you still have it! Thanks!
Persimmon used to be what wood golf clubs were made of.
Cool! I’ve never actually seen a tree.
I love persimmons, and looked on your site for “persimmon hummus”, and also did a lot of research, but since I didn’t find a recipe, I made one up. That was back in November. But now I have a lot of frozen persimmons, and wonder if you’ve used these in any recipes, or have any ideas besides the obvious….smoothies or pie or bread.
Thanks!
wow, persimmon hummus sounds awesome! How was it? I only discovered persimmons in the past two years so I don’t have too much experience using them once they’ve been frozen. I added puree into oatmeal this year, and also cooked it down with maple syrup and spices to top yogurt! Let me know if you find any great ways to use it up!