fennel and orange salad with toasted walnuts and Argan-honey dressing
serves 4-6
what you need:
2 fennel bulbs, sliced (about 8 ounces)
1-2 beautiful oranges
⅓ cup walnut pieces, toasted
2 tablespoons Argan oil (or toasted nut oil)
½ teaspoon fresh orange juice
1 tablespoon cider vinegar
1 teaspoon quality honey
gros sel de Guérande (or fleur de sel), as needed Read the rest of this entry »
roasted sweet potato and citrus farce
THANKSGIVING TIP:
This side is a crowd pleaser. It is great for the host too because it can be prepared in advance
and the purée can be re-warmed just before service (or served at room temperature).
It also can be garnished in various ways. I prefer garnishing the purée with nothing more
than toasted pecans. However, you can use the traditional
toasted marshmallows or brulée brown sugar on top…let your Thanksgiving spirit be your guide…
makes 4-6 oranges
what you need:
4-5 sweet potatoes
½ cup light sour cream
¼ cup brown sugar
1 tablespoon orange zest
1 tablespoon fresh orange juice Read the rest of this entry »
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