This post is sponsored by Blue Apron
We aren’t hosting Thanksgiving this year, which feels weird, but is also a bit of a relief. (Although, we’ll still have our traditional Friendsgiving!) So instead of planning an entire menu for the big day, we’ll likely be assigned to bring a side to share; a veggie or starch. Looking ahead at our Blue Apron menu for the month, and all the delicious, seasonal sides available, I suggested to Chris, “What if we planned on making one of these for the side!?”
We’ve been long time fans of Blue Apron (for over 2.5 years now!) for their high quality ingredients (many, we can’t find around here) that allow Chris to whip up chef-inspired recipes without having to gather ingredients from the store. Also! There are now 8 meals to choose from each week (instead of 6) and you can choose any combination of meals you’d like! So, if you want to impress all your friends on Thanksgiving with your knock-out side, look ahead at the menu and choose from a huge variety of options. There’s a link at the bottom for $30 off your first order, whether it’s to help you bring a gourmet side dish to a Friendsgiving, or to order a regular week of delicious Blue Apron meals over the holidays.
This week, we decided on the Seared Chicken & Farro with Honeynut Squash & Apple-Almond Relish and couldn’t help but think that the Farro and Honeynut Squash would be the perfect side dish to share–inspiring this post. :)
You can find the full recipe right here, but the sage, farro, roasted squash, raisins, garlic spinach–mmm!–all mixed together was the perfect bite of autumn that we never experienced before.
What’s your favorite Thanksgiving side? When assigned a starch, Chris always pulls out his cornbread stuffing that I crave all year long! But, he always loves to fill his plate with samplings of something new on the big day (me, too).
Our first 25 readers will get $30 off their Blue Apron order right here, so you can impress your family and friends with a killer side this year. You can can also get the $30 off a regular week of meals to help ease the stress of holidays, and get the ingredients shipped straight to your door.
Family tradition for us (from my mom’s side of the family in South Louisiana) is Spinach Madeleine. The recipe is in the River Road Recipes cookbook that the Jr League of Baton Rouge publishes. We make at least a quadruple batch and rarely have leftovers! It’s a spicy spinach and cheese casserole with a roux and evaporated milk…super rich and delicious!
Can’t wait to try out those recipes! Do you mind what size canisters you have on your counter?
A family tradition we have is cream cheese corn…it’s really simple just throw corn, cream cheese, butter and diced green chilies in the crock pot and cook for a few hours…
Beautiful shots! And that farro sounds amazing! My personal favorite side dish for Thanksgiving is stuffed squash. One year I stuffed it with stuffing, another I made a corn souffle in mini squashes. This year I’m remaking my Three Sisters stuffed squash – very fitting for Thanksgiving! http://nosherium.com/2017/09/three-sisters-stuffed-squash-vegan/
I always adore reading the menus for American Thanksgiving. Here in Canada, or at least my area, when we celebrate Thanksgiving it’s almost always the same menu, with slight variances in each household. It’s so delicious and nostalgic, but I’d love the variety that you have!
We always have a roasted turkey, mashed potatoes, gravy, a bread crumb and potato based stuffing, carrots, corn, peas, turnip, dinner rolls or biscuits, and at my parents, a sweet potato casserole with cranberries and marshmallows. Maybe a homemade coleslaw or salad, and always lots of types of pickles and preserves. I’d love to try some of your recipes!