Still need some last-minute recipe ideas this Thanksgiving? You’re in luck!
Our good day team was sharing some of their signature recipes this morning. You can find them all below.
Melody Mendez’s Butternut & Acorn Squash Soup w/ Goat Cheese Crostini
- 3 tbs Extra virgin olive oil
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 2 cups low sodium chicken or vegetable stock
- ¼ cup sage leaves (chopped)
- ½ cup of goat cheese
- Salt and pepper
To Make Soup:
- Toss vegetables and garlic in olive oil. Season with salt and pepper.
- Roast the vegetables in oven until tender.
- Blend vegetables with chicken/vegetable stock.
To Make Crostini:
- Slice baguette diagonally. Toast lightly.
- Spread goat cheese on toasted crostini.
- Chop sage leaves and sprinkle on top.
- Lay crostini on top of finished soup.
Then … EAT & ENJOY!!!
Ken Clark’s Green Bean Casserole
- 2 cans condensed cream of mushroom soup
- 1 cup milk
- 2 tsp. soy sauce
- 1/4 tsp. black pepper
- 8 cups-2 cans cooked green beans
- 2 2/3 cups fried onions
- Mix soup, milk soy sauce black pepper green beans and 1 2/3 cup fried onions together
- Bake at 350 for 25 minutes till bubbling. Stir your beans add remaining fried onions to the top and bake for 5 minutes longer
Jennifer Broome’s Bacon Brussels Sprouts
To make it super easy, use prepared, store-bought Brussels sprouts. You can also use frozen ones and follow these directions to prepare.
If you want to cook the Brussels sprouts yourself, preheat the oven to 400ºF. In a large ovenproof, nonstick skillet on medium heat, warm a bit of olive oil and sauté a little garlic. Add salt and pepper to taste. Add Brussels sprout and cook 5-10 minutes, stirring frequently. Bake 15 minutes or until Brussels sprouts are tender.
Fry up several slices of bacon (3-5), and crumble bacon strips over the finished sprouts.
Here’s the trick: pour a little of the bacon grease over the Brussels sprouts!