Welcome Home.
Play, Dine, Live Boulder.
Play now
Get updates on Boulder today

Thanksgiving Recipes for an Unforgettable Holiday

thanksgiving recipes

Pickled Beets with Blue Cheese and Pumpkin Seeds, courtesy of Casey Easton

The holidays are undoubtedly going to be out of the ordinary for most of us. However, Thanksgiving is still a wonderful opportunity to share new recipes and spend time, virtually or socially-distanced, with our loved ones. If you’re hoping to explore new dishes to serve at Thanksgiving this year, you’re in luck! These recipes, courtesy of Casey Easton of Food Lab Boulder, are sure to impress. 

Roasted Carrot Salad with Maple Candied Sunflower Seeds, Farro, and Tahini

8 medium carrots, multicolored if possible, halved

½ cup farro, cooked

¼ cup currants

2 TBSP sunflower seeds

½ TBSP maple syrup

1 Oz thyme, finely chopped

1 Oz chives, finely chopped

6 sprigs oregano, finely chopped

2 cups greens

3 cloves garlic, minced

¼ cup tahini

¼ cup olive oil

1 lemon, juice and zest

smoked sea salt

pepper

Heat a large cast-iron skillet over medium heat and oil lightly. Place carrots in the pan and cook, stirring occasionally, until the carrots are charred on all sides. Remove from the pan. Toast sunflower seeds, then remove from heat. Add maple syrup to seeds, stirring constantly until seeds are lightly candied. In a small bowl, combine tahini, garlic, olive oil, lemon juice and zest. Toss carrots, farro, herbs, and dressing together. Arrange on a bed of greens, then sprinkle currants and seeds on top of carrots. Garnish with smoked sea salt.

Pickled Beets with Blue Cheese and Pumpkin Seeds

3 beets, boiled, peeled and diced

⅓ cup white wine vinegar

⅓ cup champagne vinegar

2 tsp coriander seed

2 tsp salt

TBSP sugar or honey

4 oz blue cheese

2 TBSP parsley

1 pear, diced

3 TBSP toasted pumpkin seeds

⅓ cup olive oil

¼ cup sherry vinegar

1 TBSP grated parmesan cheese

1 clove garlic

Salt

Pepper

Heat white wine vinegar and champagne vinegar in a pot, then add coriander, salt and sugar. Place beets in a large glass mason jar or other glass vessel and let sit up up an hour, but overnight is best.

For the dressing, blend the sherry and oil with garlic, parmesan and salt. When ready to serve, place beets, pear and broken blue cheese up on a plate, drizzle with dressing and top with parsley and pumpkin seeds. 

thanksgiving recipes

Sweet Potato and Poblano Gratin, courtesy of Casey Easton

Sweet Potato and Poblano Gratin

1 sweet potato, sliced thin

1 onion, sliced thin (a few sliced reserved)

1 poblano pepper

2 cups shredded sharp white cheddar cheese

1 cup milk

1 cup of broth

1 lime

1 jalapeno, seeded and diced

Salt

Pepper

Heat oven to 400. Place pepper in the oven and let cook for 15 minutes or until it is puffing. Remove, place in a plastic bag to help steam the skin off. When cool enough, remove from the bag and peel skin. Remove top and seeds and slice into strips. In an oven safe pyrex or casserole dish, 9 x 9 or bigger, begin layering, one layer at a time: sweet potatoes, onion, cheese, pepper, salt and pepper…sweet potatoes, onion, cheese, peppers, salt and pepper, sweet potato…and reserve some cheese for last 15 minutes of cooking! Fill with milk and broth, cover tightly with foil and bake for 45 minutes. Remove foil and sprinkle more cheese on top for the last 15 minutes. Take reserved few slices of onion, dice and toss in a small bowl with lime and jalapeno. Salt and serve on the side as a topping. 

Serve warm. 🥰

Stuffed Roasted Cauliflower

thanksgiving recipes

Stuffed Roasted Cauliflower, courtesy of Casey Easton

1 head cauliflower

1  4 oz log goat cheese, softened

4 slices bacon, cooked and crumbled

1 red onion, sliced

2 eggs

2 TBSP cream

1 cup panko

1 tsp oregano

1 tsp thyme

2 TBSP butter

Salt

Pepper

Olive oil

Preheat the oven to 400. Carefully remove green and harder leaves from bottom and surrounding cauliflower. Steam in 1 inch of water for 5 minutes. 

Heat a pan to medium and melt butter in the pan. Place onions, thyme and oregano in, salt and cover. Let it cook on low for 15 minutes or until soft but not quite browning. 

In a bowl, combine goat cheese, ¾ cup of panko,  eggs, cream, and cooked red onion. Season with salt and pepper. Place in a zip lock baggie and cut off the corner to allow you to pipe the mixture into the cauliflower. Get in under it and all around it. You may need to separate the florets carefully to get the filling in. When it is all in, sprinkle the top with remaining panko, salt and olive oil. Bake for 15 minutes covered with foil, remove foil and bake for another 10 minutes. Enjoy!

Comments Off on Thanksgiving Recipes for an Unforgettable Holiday