My Thanksgiving is going to be different this year. My friend and I are hosting our 8th Thanksgiving Day Luncheon for our little community’s senior citizens (with half-hearted participation from our sons’ Boy Scout Troop) for the last time. We’ve enjoyed it, but it’s time to pass the torch — hopefully someone will accept it and carry on this fine tradition. Here’s a few photos from a prior luncheon:
My little family is scattered this year — there will just be three of us for dinner later in the day, and that’s OK. I think we’re looking forward to a relaxed holiday meal, for once. Although I’m not getting out my collection of turkeys and Thanksgiving decorations, I did make a turkey wreath for my front door:
I know your inboxes are overflowing with Thanksgiving recipes, so forgive me for adding yet another nontraditional recipe to the noise. But I love this recipe. Its seasonal colors will add vibrancy to your Thanksgiving table, and it is deliciously different. It would also be excellent to bring a some excitement to leftover turkey sandwiches.
Gorgeous, right? Happy Thanksgiving!
- For dressing:
- 1 cup water
- ¼ cup champagne vinegar
- 3 tablespoons light brown sugar
- ¼ cup Asian fish sauce
- 1 small garlic clove, minced
- 3 tablespoons freshly squeezed lime juice
- ¼ teaspoon crushed red pepper
- For slaw:
- 4 cups julienned butternut squash
- 2 cups julienned carrot
- 1 small red jalapeno, very thinly sliced into rings
- ¼ cup coarsely chopped cilantro, plus additional sprigs for garnish
- ½ cup coarsely chopped glazed pecans, plus additional for garnish
- To prepare dressing, place water, vinegar, brown sugar, and fish sauce in a small saucepan and heat over medium heat, stirring until sugar is dissolved. Remove from heat and stir in garlic, lime juice, and crushed red pepper. Set aside to cool until ready to use.
- Place squash, carrot, jalapeno, cilantro, and pecans in medium bowl and toss to combine . Just before serving, pour ½ cup dressing over slaw, and toss until combined. (Reserve additional dressing in covered container in refrigerator for another use.). Mound slaw on serving dish and garnish as desired with cilantro sprigs and whole pecans.
Knock knock
Who’s there?
Norma Lee
Norma Lee who?
Norma Lee I don’t eat this much!
