The editors of Bella Crafts Quarterly would like to wish everyone a Happy Thanksgiving! We hope that you are able to share the day with your family and friends!
Many Blessings,
Lisa, Ann & Theresa
We also have a special treat for you today. Our guest blogger, Sharon Insul, shared a post on Monday on how to create an edible centerpiece. She is back today with some recipes on what you can make to eat with this type of centerpiece. So, not only can you create a beautiful centerpiece for your table, you can also take the centerpiece and make yummy foods for your family. How wonderful is that?
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Thanksgiving is not the only time to give thanks for Mother Earth’s bounty of abundance. I for one appreciate, and marvel at our earth’s generosity . . . daily. Food is a privilege that not all of us are fortunate enough to share. For those of us in the land of abundance, please be kind to our resources, use them wisely, with a little bit of time, and a splash of imagination.
Prep time: 10-15 minutes (because most of us do not have sous-chefs prepping the ingredients . . . so I’m telling you like it really is)
Cook time: 30 minutes (like man … all ovens are not created equal)
Yield: Hmmmmm . . . I would say it serves 4-6 sides for healthy eaters/or 8 I’m watching my diet !!!
Casserole Stuff
3 medium cauliflowers … Put some zippity do-dah color on your table Pleeez!
1 purple, 1 pale orange, 1 vibrant green cut up in 1 1/2” florets ( you don’t need to measure… just break up the cauliflower into human bites period!)
¼ cup extra-virgin olive oil plus a smidgen more
1 medium clove garlic finely sliced (I mean slice the heck out of it)!
3 tablespoons fresh lemon juice (only if snowed in … will bottled juice do)!
1 teaspoon salt … or not
¼ teaspoon white pepper … ( YUP your not hallucinating … I said WHITE … because it’s not heavy, and gives all the ingredients a zesty hello … I’m in here, can you taste me)!
8 oz. sliced fresh mushrooms (I double that amount … because I love them)
½ tablespoon fresh Fennel (from the leafy top only)
¼ cup thinly sliced, and chopped red cabbage
1 bunch fresh Kale with hard stem cut out and leaves torn into bite size pieces
¼ orange bell pepper julienne
½ Pomegranate (harvest the seeds from the white membrane)
¼ cup Merlot
2/3 cup freshly grated Parmesan cheese
Preheat oven to 500 degrees f.
Put the first 7 ingredients into a roasting pan, or glass Pyrex dish (which is what I use). Mix it with a spoon so that olive oil coats everything. Place in oven 25 minutes, stir gently a few times. The last 5 minutes add everything else except the Pomegranate seeds and Parmesan cheese. When dish is done then spread seeds, and cheese, and serve immediately.
This dish can be partially cooked to within 10 minutes of it being done, then when ready to serve just pop it back into a 500 degree f. oven (or microwave, adjusting cook time . . . natch!).
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