USVI-On-Line

No, its not too early. I just confirmed Im hosting Thanksgiving this year. It looks to be a big crowd, about 25. I can no longer seat everyone so my plan is to set the food out on a buffet and have folks fend for themselves. I need some ideas for sides which will sit well and present nicely on a buffet table.

Stuffing of course, I will do a roasted root vegetables which will have the sweet potatotes in it,possible mashed yukon golds, but my minds eye needs something green, any suggestions. I did a creamed spinach from Ina Garten's book year before last, it was a big hit, but its heavy, and I wanted to lighten it up.

We always make roasted brussel sprouts for Thanksgiving

Sometimes it is nice to have something simple and green on the table to help cut through all of the richness of the Thanksgiving meal. What about green beans topped with toasted almonds? You could steam the beans in advance, then shock them to keep them bright green. Just reheat right before dinner with a smidge of butter and top with the almonds.

ok my 2 ideas stolen!
agree that every dish can't be so sauced or fancy. It gets to be too much.

did anyone see the whiskey glazed carrots on pioneer woman? those look darn good

Xislandgirl wrote:We always make roasted brussel sprouts for Thanksgiving

Do they stay green?

I just did brussels sprouts last night (Canadian Thanksgiving) and will doing them again for American Thanksgiving. Or maybe green beans...

sailorgirl wrote:

Xislandgirl wrote:We always make roasted brussel sprouts for Thanksgiving

Do they stay green?

Not bright green but they are still green and super yummy

The only good brussel sprout is pickled in a drink.LOL

My kids eat the brussels sprouts that NTL makes - chopped and sauteed with butter and onions.

Cheers, RickG

It's not very traditional, but the last two Thanksgivings, I've put out a spinach salad and a greek salad, respectively, to have something light and green on the table.

I second the green bean with almonds idea (quick boil then plunge in ice water - beautiful green color.) I also do the same thing with pea pods, then toss them with fresh chopped mint and a tiny bit of melted butter. It's light and a bit crunchy which is a nice balance for all the rich creamy foods. Also asparagus works with this method and stays green; you can mix with some lemon zest or toasted sesame seeds.

Not green, but don't forget cranberries and/or cranberry sauce.

this looks really good to me! someone make it and tell me how it is we're going out this year.

http://coconutlime.blogspot.com/2008/11 ... white.html

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mbw1024 wrote:this looks really good to me! someone make it and tell me how it is we're going out this year.

http://coconutlime.blogspot.com/2008/11 ... white.html

OMG you are psychic, or maybe I mentioned it here. I was planing a squash lasanga as a first course!!! I want to do a dry run first but have not had the time. Moved my office and had the house painted last week. I'm in packing box hell