So much to do . . . and so much to be grateful for. Tops on my gratitude list are the kids in our family. Aunt Maureen, and bonus-mom Maureen, these are my joys and heartbeat. My crew is round the table here at least some of them every week (so blessed), and soon I'll get to hug a bunch more. The conversations are a ball, lots of laughs. And ideas! My niece Maria monitors my work like a hawk. She's seen lots of grocery lists among the foodies she follows and suggests I share same. I like that! Here's a look at my list for the big shop for Thanksgiving. My turkey ended up weighing in at 24 lbs. We'll have about 20 people, Lebanese and American dishes on the buffet, all incredible cooks bringing food.
""If you cannot feed a hundred people, then feed just one."— Mother Teresa
I know we need food for other days than Thanksgiving this week, but . . . let's review a few salad recipes to consider for Thursday. I had a brother say salad doesn't really belong on the Thanksgiving table with all of the other good things, but I just can't bring myself to that. We make salad pretty much every night, as my mother and her mother before her did, too. And it tastes so refreshing against all of the richness. Ours will be Fattoush!
I'll be back with you this week with more recipes and of course special discounts at the Market. Let me know how it's all going!
Bless your hands,
**Right now we are running an early Black Friday sale, just for you my closest community, with code EARLYBF23 (on orders $100+)
Fattoush.
I want this crunchy, fresh salad every day! It includes spices of dried mint and sumac, plus pomegranate molasses, lemon and garlic for full flavor. Romaine, mint, radish, red onion.
MAKE AHEAD: Make the vinaigrette now and keep it in a jar in the fridge. Wash, dry, and chop the herbs and veggies, and refrigerate in ziplock bags. Toss with pita chips just before serving, cold.
Just insanely good. Tabbouleh is a mix of parsley, mint, tomatoes, onion, all finely chopped with soaked fine bulgur and a lemony dressing. Add diced avocado for that buttery richness it brings.
MAKE AHEAD: Get it all except the avocado washed, dried (key), chopped and into ziplock bags in the fridge now. Keep tomatoes separate. Soften the bulgur in some water, and refrigerate. Add the just-cut avocado and toss everything with vinaigrette just before serving.
No greens here--a beautiful mix of cucumber, tomato, onion, herbs, and . . . apple! The vinaigrette includes honey and mint.
MAKE AHEAD: Chop everything except the apple, refrigerate them all in separate containers. Chop the apple day-of, toss everything with the bright dressing. Tip: use cherry tomatoes for a prettier look (and they taste better most places, off-season).
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