Massaged Kale Salad

For the dressing

• 1 1/2 T olive or walnut oil (also could use a combination)
• 1 1/2 tsp balsamic vinegar
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp honey
• salt and pepper to taste

Whisk last five ingredients until combined. Slowly drizzle in the oil while whisking until fully emulsified. 

• 1/2-3/4 cup cubed butternut squash or sweet potato
• oil
• salt and pepper
• 1 clove garlic, minced
• several big handfulls of raw kale, chopped
• lemon juice
• feta cheese (optional)
• walnuts (optional)
• craisins (optional)
• pomegranate arils (optional)
• roasted beets (optional)

Lightly toss the squash with oil, minced garlic, salt, and pepper. Roast at 400 until creamy and slightly caramelized. In a large bowl, combine kale, a sprinkle of salt and a drizzle of lemon juice. Massage kale until wilted and tender (it will reduce in size by about half). In serving bowl, toss kale with desired amount of dressing and add squash and any other ad-ins you want. I like to add feta, walnuts, pomegranate seeds, or roasted beets (but not all at once).

Roasted Eggplant Salad

For the dressing

• 32 grams fresh basil
• 16 grams fresh parsley
• 2 cloves garlic
• 1/4 tsp cumin
• 1/4 tsp salt
• 1 1/2 T lemon juice
• 1 tsp Dijon mustard
• 2 T olive oil

combine all ingredients in a food processor and process till smooth and thoroughly combined.

•  Eggplant, roasted with salt, pepper, and oil until soft and creamy inside
• Tomatoes, diced
• Green beens,cut into 1 inch strips and steamed till temder
• Feta cheese
• Avocado, diced

Combine all the ingredients and toss with the dressing. Garnish with chopped salted roated almonds. Serve warm or at room temperature.

Thanksgiving dressing

• 2/3 cup chopped green pepper
• 2/3 cup chopped celery
• 1 cup chopped onion
• 1 tsp salt
• oil

 Saute until tender and remove to a bowl.

• 1 lb sausage, cooked in the same pan used for veggies

• 1 lb bread cut into 1/2 inch cubes, dried

• 1 cup toasted, chopped pecans
• 1 cup craisins
• 1 can water chestnuts, diced

• 1 T fresh, chopped sage
• 1 T fresh, chopped thyme
•  2 T fresh, chopped parsley
• Ground pepper to taste

•  1 stick butter
• 3 cup broth

Mix sauteed veggies, cooked sausage, herbs, pepper, and 1 cup broth. Mix in craisins, pecans, and chestnuts. Mix in bread. Pour into a 11x15 cake pan. Melt butter and 1-2 cup broth, pour over mixture and toss to combine. Ladle broth over dressing until bread crumbs are moist, there should not be standing broth. Cook at 350 until hot though and toasted on top.

Thanksgiving creamed onions

• 3 T flour
• 3 T butter
• 1 C. milk
• 1/2 C. chicken broth
• a couple dashes of Tabasco
• 2 T sherry
•  dash of ground cloves
• dash of thyme
• salt to taste
• 9 oz peeled pearl onions (peel when raw)

Melt butter in a saucepan. Add flour and whisk vigorously. when thick, slowly pour in milk and broth, whisking constantly. Add Tabasco, sherry, and spices; cook until desired thickness is reached. Boil onion until tender. Put onions in 1 qt. casserole dish, pour cream sauce over onions and cook at 350 until sauce bubbles at edges.

Fondue

For white fondue

• 1 bottle of blue moon beer or white wine
• 4 whole cloves
• 2 shmashed cloves garlic
• 4-5 pepper corns
• 1 tsp whole Dijon mustard
• flour
• 16ish oz of white cheese, havarti, white cheddar, fontina,est. (a combination is tasty)

Pour the beer or wine into a sauce pan. Add the cloves, garlic, and peppercorns and simmer, coverd, for about 30 minutes. Grate the cheese into a bowl and toss with just enough flour to cost lightly. Fish the whole spiced and garlic out of the liquid. Stir in the Dijon mustard. Over medium heat, add a handful and stir. Slowly add cheese, stirring constantly until it's all combined and smooth. If it seems very thin then a little more cheese tossed with flour until it smooths out. Serve with veggies (carrots cauliflower, broccoli, pepper, green beans, apple ect.) and bread.

For yellow fondue

• 1 bottle of beer
• 1-2 garlic cloves
• 3-4 cloves
• dash of Tabasco
• 1 T worcertershire sauce
• 1 T Dijon mustard
• Chedder cheese 
• flour

Precede like white fondue. Add Tabasco and Worcestershire with the Dijon.