Happy Sunday! I have a lot to share today so grab your coffee and sit down for this one: we’ve got a new sheet pan recipe I want to highlight, my picks for what to fill your Thanksgiving (or friendsgiving) table with, a new YouTube video, AND some very exciting news that I’ve been dying to tell you…
we’re officially homeowners! 🏡🎉♥️
The last few weeks have been hectic as we’ve been making our move to the house and I just can’t wait to start sharing recipes in the new kitchen with you all!! I of course want to show you some more behind the scenes so I vlogged the week for today’s video ♥️ Getting to share our life milestones like this with you all is the greatest gift!
This week I followed the early winter meal plan and added a few extras like jalapeño cheddar breakfast biscuits, high-protein broccoli cheddar soup, and some of my usual protein yogurt bowls. Since it’s the in-between season of fall and winter, the plan is full of cozy, comforting meals that still pack in produce and protein. You can grab the recipe PDFs, grocery list for the week, prep day plan, & more in this post:
Today’s newsletter also includes a brand new Harvest Sheet Pan that is also the perfect veggie dish or vegetarian option for your Friendsgiving/Thanksgiving table! Plus more sides, salads, and veggie dishes to complete your spread—everything but the turkey!
If you have guests with allergies or need to accommodate different dietary restrictions, let this list do the hard work for you! Everything is gluten-free and there are loads of vegetarian and dairy-free options to choose from, plus swaps and subs in the recipe notes, or leave a comment. Most recipes serve 4, 6, or 8 people so double up as needed to fill your table. Let’s start with the new Harvest Sheet Pan with Miso Mustard Sauce.
Harvest Sheet Pan with Miso Mustard Sauce
serves 4
INGREDIENTS
For the Harvest Sheet Pan
2 teaspoons garlic powder
1 1/2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/4 teaspoon ground sage
1/4 teaspoons red pepper flakes (optional)
1 pound baby potatoes, halved (no larger than 1-inch pieces)
1 medium delicata squash, seeds removed, halved, and sliced into 1/2-inch pieces
1 medium red onion, thinly sliced
15-ounces chickpeas, drained and rinsed
2 tablespoons olive oil, additional if needed
3 cups shredded curly kale
3/4 cup crumbled feta (optional)
For the Miso Mustard Sauce
2 tablespoons white miso paste
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon raw honey
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
INSTRUCTIONS
Preheat the oven to 425ºF. Prepare an extra large sheet pan (15x10) or two medium sheet pans (Line the sheet pan with parchment paper if needed).
In a small bowl, combine the garlic powder, salt, thyme, rosemary, black pepper, sage, and red pepper flakes. Set aside.
Add the potatoes, squash, onion, and chickpeas to the sheet pan and toss with the olive oil and the spice mix until well coated. Spread out into a single layer and avoid overlapping as much as possible. (Note: You really want the squash and potatoes to directly touch the bottom of the pan, use two sheet pans if needed). Bake until the potatoes are fork tender and squash is golden, 28 to 33 minutes, then remove from the oven, keeping the oven on 425ºF.
Add the kale to the sheet pan and gently toss with all of the components to mix. If needed, drizzle additional olive oil to lightly coat the kale. Spread out into a single layer again and return to the oven until the kale is crisp, 8 to 10 minutes.
Meanwhile, make the miso mustard sauce: Whisk the miso paste, apple cider vinegar, olive oil, honey, dijon mustard, salt, and pepper in a small bowl or jar until smooth. Set aside.
When the vegetables are done roasting, immediately sprinkle the crumbled feta over top (if using) and let the sheet pan rest for 5 minutes to melt slightly.
To serve, evenly divide among 4 plates and drizzle with the miso mustard sauce.
Store it: Refrigerate the sheet pan in a sealed container for up to 4 days. Refrigerate the sauce in a sealed jar or container for up to 7 days.
Reheat it: Return the harvest sheet pan components to a small sheet pan and bake in a 350ºF oven until warm, about 10 to 15 minutes. Or, microwave until warm, about 2 minutes.
EASY, FILLING SALADS: A table spread isn’t complete without a hearty salad. This roasted brussels sprouts quinoa salad is like late-fall in a bowl. I made this orange cranberry quinoa salad for the holidays last year and it was well-loved! If you’re looking for something simpler and a bit lighter go for a light green like arugula or spinach, this root veggie and arugula salad with thyme vinaigrette adds a refreshing touch to a holiday spread.
A SIDE OF VEGGIES PLEASE: Isn’t the best part of Thanksgiving the vegetables?! Squash and brussels sprouts are classics. smashed brussels sprouts can convert even the sprout skeptics out there. butternut squash and goat cheese salad is the ultimate lettuce-free salad to have on the table, it’s sweet, a little tangy and has an unexpected crunch snuck in there.
POTATOES, ALWAYS: Don’t worry, I wouldn’t forget about the potatoes. These brown butter mashed potatoes are part of a delicious, fan favorite maple balsamic pot roast recipe! Make the recipe in full if you want a main that isn’t turkey. If you’re not going for the sweet potato casserole but want to mix up your potatoes this year, make a sweet potato mash! This recipe is part of a delicious cider tofu recipe! Make the full dish if you have vegetarians joining, or just to have, it’s so good.
MUST HAVE APPS: Everyone needs one or two snack-y dishes to munch on while the main finishes up, this dairy-free spinach and artichoke dip makes enough for a small crowd and goes with anything—chips, veggies, crackers, bread, you name it. Another fun option is butternut squash queso, a little less traditional for a thanksgiving spread, but if your fam is into a little TG football it’s the ideal crowd-pleaser.
MAINS (that aren’t turkey): I love a roasted chicken for a holiday meal! Garlic and herb is a simple classic or add a little flair with a miso apple cider version. Or get a whole spread for four with this spatchcock chicken with two sides! This Friday our bonus recipe will be another idea for you.
Favorites from this week’s video:
Oversized cable knit sweater — This chunky cardigan gives an effortlessly put-together look. Might be in the running for Thanksgiving this year!!
Crewneck sweater — This has been my on-repeat sweater for fall, I have the brown and recently added green and cream to my closet. Less than $40!!
Glass mixing bowls — Picked up a set of these mixing bowls at Costco for less than $30! Such a steal for glass. These are perfect for meal prep.
Good culture cottage cheese — On the menu this week is High Protein Lasagna Soup that uses my favorite cottage cheese for extra protein in each bowl.
Peppermint mocha creamer — I’ve been frothing this then pouring over my iced coffee in the morning and it’s the perfect seasonal treat.
Linen sheet set — Moving meant refreshing some essentials, one being bed sheets! There’s nothing better than fresh sheets.
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
Congratulations on getting your new home!
Looks delicious