A pumpkin pie and a pear and almond tart in the oven, a turkey brined in apple cider, green beans with gremolata, chanterelle mushrooms in butter and white wine, cranberry relish, rolls, mashed potatoes and brussels sprouts in lime with pumpkin seeds.
Actually, that last one was Thursday night's dinner. My friend Diana had mentioned that her fiance had a killer sprout recipe. I'm not one to pass up a killer recipe of any kind, especially not when it involves those delightful little cabbages. Hell to the yes, send it on!
And it was easy as pie. Some brussels sprouts sauteed in olive oil, a little salt and pepper, squeeze some lime on it and you're done! Having been won over last month by brussels sprouts sauteed and then dressed with cream and toasted pine nuts, I knew this could be a winner. But I thought it needed a little something. Enter the toasted pumpkin seeds. Pepitas, a perfect Mexican twist that goes perfectly with the lime.
To be honest, it's not even a recipe. Roughly chop the sprouts, saute them over medium to medium high with a good glug of olive oil, season with salt, pepper and lime, toast some pumpkin seeds and toss them in with the sprouts. That's it. It couldn't be simpler. And when you have some crazy complicated turkey recipe, desserts or whatever you might be serving tomorrow, it's not a bad idea to have at least one dish that is perfect in simplicity. Happy Thanksgiving to you, wherever you are. I hope the food is abundant and delicious, and that the company is just as good.
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