Flavours of fall: Celebratory vegetable dishes fit for a Thanksgiving table
From winter squash to brassicas, chicories to roots, the fall harvest offers endless opportunities for celebratory Thanksgiving dishes. Use a vegetable peeler or knife to peel it (if the skin is thin enough), or leave the skin on. Price recommends a roasted vegetable antipasto (recipe follows) from EatingWell Vegetables (Houghton Mifflin Harcourt, 2016) as either a Thanksgiving side or an appetizer. In a medium saucepan, bring water and white and black quinoas to a boil, reduce to a simmer, cover, and cook for 15 minutes. Let stand for 15 minutes.
Source: National Post October 03, 2016 12:00 UTC
