Let’s be honest. The sides are the really the main event at Thanksgiving. Sure we like the turkey, it’s the sides we show up for. There are few that have a special place in my heart. One is my father’s favorite, and gross to everyone else. It was the one thing he insisted on every year, and it was creamed pearl onions. They came in a can and we would just toss in a pan to heat, that was it.

Another one that sticks out is the proverbial canned cranberry sauce. Yes, we ate a lot of canned/boxed foods back then. The jellied, tart cranberry (that took forever to get out of the can) is quite nostalgic. I think I found slicing it in nice even slices therapeutic. The last one is a sage-baked macaroni and cheese that I made for my very first Thanksgiving I made by myself. It has about four different cheeses, pancetta, sage (obviously), and butter. No wonder I have trouble with dairy now. Lol. I liked it because it was relatively simple to make, tasted amazing, and was cooked in ramekins for easy eating.

Our Thanksgivings look very different now. I learned that cooking a turkey, no matter the size, spatchcocked is the way to go. Spatchcocking sounds naughty, but it just means that you cut the poultry down the spine to spread flat on a pan. It reduces the cooking time in half, so no more 6 am start times. I also started making Brussels sprouts, mashed cauliflower, homemade cranberry sauce, and non-dairy green bean casserole. I just enjoy making food for people that I love and care for, and them having a great experience.

This year will be different, but I think in a good way. Since my family is spread out between California and Florida, we haven’t spent holidays together in awhile. However, ever since Covid we have found the time to zoom with each other every other week or whenever we feel like “seeing” each other. In a way, it has helped us get closer. So, this year will be different in that I’ll actually see and spend time with my entire family instead of a quick phone call to the parentals. My husband, Shawn, and I will eat lots of food and probably just hang out with our animals, Kila and Sunny. Oh, and it’s my birthday. Not such a bad day if I do say so myself.

Please enjoy some of my favorite side recipes to swap for yours. Happy Thanksgiving!

Drain the water, leaving the potatoes in the pot. Add the buttermilk, butter, and chives*. Gently smash the potatoes until the buttermilk and butter are fully absorbed. Season with salt and pepper. Serve warm.

TIPS: Add 1/3 portion at a time to ensure the potatoes don’t have too much liquid. No one likes soupy potatoes.

Season the cauliflower pieces liberally with salt. When the water comes to a boil, place the cauliflower and garlic onto the steamer insert. Put a lid on it, and steam for about 10 minutes or so until the cauliflower is easily pierced with a knife.

Drain the cauliflower and garlic in a colander, and then toss them into a food processor or blender. Add the ghee, pepper to taste, and nutmeg, if desired. Pulse everything until smooth, but not soupy.

TIP: You can’t over cook cauliflower, just make sure there is enough water in the bottom of the pot.

• 1⁄2 cup palm shortening, bacon fat, or ghee, for frying
• 2 shallots, peeled and thinly sliced into rings

Fill a large stockpot with an inch or two of water and fit a steamer insert in the pot. Cover the pot and place it on a burner set on high.

Season the cauliflower pieces liberally with salt. When the water comes to a boil, place the cauliflower and garlic onto the steamer insert. Put a lid on it, and steam for about 10 minutes or so until the cauliflower is easily pierced with a knife.

Drain the cauliflower and garlic in a colander, and then toss them into a food processor or blender. Add the ghee, pepper to taste, and nutmeg, if desired. Pulse everything until smooth, but not soupy.

TIP: You can’t over cook cauliflower, just make sure there is enough water in the bottom of the pot.

• 1 tablespoon vanilla extract
• 2 medium apples, grated and strained
• 1 cup dried cranberries
• 1 1⁄4 cups pistachio, roasted and chopped

1. In a bowl, sift together the almond flour, baking soda, salt, cinnamon, cardamom, cloves, and ginger.
2. In a separate bowl, beath the butter, maple syrup, honey, eggs, and vanilla extract until well combined.
3. Add the dry ingredients and the apples to the wet ingredients and mix well until fully incorporated.
4. Fold in the cranberries and pistachios with a rubber spatula.
5. Spoon 1⁄4 cup of the batter into the muffin cups lined with aluminum foil liners, about 2/3 full.
6. Bake the muffins for 30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the muffins for 10 minutes. Then, remove each muffin from the muffin tin. Enjoy!

TIP: Store the muffins in an air-tight container for several days at room temperature or in the freezer for several months.

• 1 cup fresh cranberries, or green apple, diced
• 1 cup blanched almond flour
• 3 tablespoons butter, cold
• 1 tablespoon parsley, chopped
• 1/3 cup walnuts, chopped

1. In a medium bowl, combine the pork, fennel seeds, sage, coriander, salt, pepper by hand.
2. In a medium skillet, add the oil, add the meat mixture, and brown, about 8 minutes.
3. Drain the skillet, reserving the fat, and place meat mixture, in a 13 X 9-inch baking dish.
4. In the same skillet, using the reserved fat from the pork, cook the carrots, onions, celery, mushrooms, and chestnuts until soft, about 7 minutes.
5. Transfer the cooked vegetables to the baking dish, add the cranberries or apple, and toss with meat to combine.
6. In a small bowl, use a fork, or pastry cutter to combine the almond flour, cold butter, parsley, and walnuts until crumbly.
7. Spread the crumb mixture on top of the meat mixture.
8. Bake at 350 ̊F minutes or until the top of the casserole begins to brown. Serve warm, and use an oven or toaster oven to reheat.

TIP: Get Wild! Substitute the pork with ground venison, elk, or bison. A hearty flavor for a hearty dish.