Gathering for Thanksgiving dinner is a tradition. But Thanksgiving dinner can be stressful if you couldn’t manage everything properly. If you get a good, mess-free option for the menu, you can save yourself from stress. Usually, at the commercial level, serve over counter UK are used to display food. You can also use it if you are having a large gathering.
For a small Thanksgiving dinner, we have gathered recipes of a few dishes that you can cook easily.
Dish 1: Roasted Carrots with Citrus:
To make roasted carrots with citrus, you need 1 small sized onion, cut it into small wedges. You also need 2 tablespoons of fresh lemon juice, kosher salt, black pepper, and about 1 pound of carrots. Half the carrots lengthwise after scrubbing. Moreover, you need 2 blood oranges, ½ tsp, red pepper, 2 tablespoon honey, and ¼ cup olive oil.
Instructions:
In a bowl toss onion, salt, black pepper, and lemon together. Then on a baking sheet, toss carrots and onions, honey, olive oil, chiles, and orange slices. In a preheated oven at 425˚ F, roast the carrots for 25 to 30 minutes and you are ready to go. Serve it with tahini sauce.
Dish 2: Mushrooms with Butter Stuffing:
To prepare this, you need crusty bread, unsalted butter, olive oil, and 2 large leeks. You also need kosher salt, black pepper, 1 ½ pound mushrooms, 2 cups vegetable or chicken broth, and one egg. Moreover, you need ¼ cup of fresh oregano, ½ cup dry white wine, and 1 cup of finely chopped parsley leaves.
Instructions:
First, toss the dry bread pieces. Then in a large skillet heat 6 tablespoons of butter and olive oil. Add leeks and season with salt and pepper. Cook until leeks are softened. Then add mushrooms and cook until leeks and mushrooms both are softened. After that, add dry wine and oregano. Let it simmer for 4 to 5 minutes and remove the skillet from the heat.
In a bowl, mix chicken broth, egg, dried bread, mushroom mixture, and season with salt and pepper. Transfer the mixture to a baking dish and bake for 15 minutes at 425˚ F. Top the stuffing with butter and bake for 20 more minutes and serve.
Dish 3: Green Chopped Salad:
You need 1 cup green beans, 2 cups snow peas, 2 cups trimmed and chopped asparagus, and 1 chopped cucumber. You also need 2 cups of chopped zucchini, 1/3 cup of olive oil, 3 limes, chopped fresh cilantro, and 1 teaspoon ground cumin. Moreover, you need 1 jalapeno chile pepper, 2 minced garlic cloves, ¼ teaspoon red pepper, 1/3 cup toasted pepitas, and crumbled feta cheese.
Instructions:
For the salad, in a pot with boiling salted water cook asparagus, snow peas, and green beans for 2 minutes. Then transfer them to an ice bath. Pat dry and mix them with zucchini, cucumber in the bowl. For the dressing, combine lime juice and zest, jalapeno, cilantro, salt, red pepper, garlic, and cumin. Shake them well and pour over salad. Top the salad with cheese and pepitas and serve.
Dish 4: Mushroom Salad:
You need 1 red Thai chile, 1 small minced shallot, ¼ cup lemon juice, 3 tablespoon canola oil, and 2 tablespoon soya sauce. You also need 1 tablespoon sesame oil, salt, black pepper, 1 pound mushrooms, and 4 cups watercress. Moreover, you need 2 thinly sliced radishes and 1 teaspoon sesame seeds.
Instructions:
Take a bowl and mix lemon juice, canola oil, sesame oil, shallot, minced chile, a pinch of salt and pepper, and soya sauce in it. And gently coat mushrooms. Serve mushroom mixture with greens, radishes, sesame seeds, and sliced chile.
Dish 5: Pumpkin Soup:
You need 1 sweet onion, 1 sliced yellow pepper, ½ cup of lentils, 1 tablespoon olive oil, and 2 tablespoons of grated ginger. Moreover, you need 1 teaspoon of curry powder, cumin, chicken stock, can pumpkins, salt, and pepper.
Instructions:
Cook lentils, sweet pepper, and onion in hot oil for 2 minutes. And whisk in stock, pumpkin puree, ginger, curry powder, and cumin. Bring it to boil and let it simmer for 20 to 25 minutes. Add salt and pepper to taste and serve.
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