I have the fondest memories of warm dough filled with spinach and onions coming out of my mother and grandmothers ovens. These tasty savory pastries are called Fatayar, a Lebanese favorite.
fah-TIE-ahr, in Arabic refers to any savory small bundle of dough with a filling. Some fatayar are filled with meat (I will share that recipe soon).
If you’re looking for an easy Thanksgiving side dish, I’ve got you covered with these Roasted Carrots with Carrot Top Pesto. I especially love this recipe, because it uses the entire carrot, end to end, including the tops, which so often get throw away.
I first had carrot top pesto, 3 years ago, while at a dinner hosted by my friend, Lena, in her home in Portland, OR. It was a delicious condiment and I have been replicating it ever since.
Mashed potatoes are essential for Thanksgiving and as important as the turkey. There are so many ways to mash and season your potatoes. I like this Mashed Potato and Mushroom gravy Recipe best, as it is the perfect texture and creaminess. I use chives, lots of butter and heavy cream, salt and pepper for seasoning and of course the rich mushroom gravy to pour on top.
I L-O-V-E cranberry sauce. But not that stuff that comes out of metal jar. Yes, I know they organic cranberry sauce in cans but it is not as good as homemade.
This recipe is super easy to make and can be done two days in advance (I wouldn’t go longer, because we are making fresh cranberry sauce). My citrus spiced cranberry sauce is sure to be a favorite on your table this Thanksgiving!
Mango Quinoa Tabbouleh is a modern take on a classic Lebanese salad. This flavor-packed dish makes for the perfect accompaniment to any meal.
My family loves tabbouleh and it is a dish we often make together. My mom, sisters and I, would pick through bunches and bunches of parsley when making this for parties. I can’t wait for my daughter, Hannah, to join us in preparing dishes together.
I love butternut squash. After living in Seattle for 5 years, and experiencing the farmer’s markets, I learned to cook seasonally. This butternut squash penne pasta dish is the perfect homage to my time there. It is really easy to make and with my roasted technique, you do not have to peel the squash!
I don’t often admit this, but I was a picky eater as a child and young adult. For some reason, I did not like soup (I think it was the texture?).
What are the foods you did not like as a kid, that you now enjoy? I’d love to hear about the transition from dislike to like 😀
I created this soup last fall, when I had a surplus of butternut squash on hand. I decided to roast the squash before pureeing to enhance the sweet notes of the squash. By roasting the squash whole, you don’t have to peel it or dice it first!
This soup doubles nicely and can be kept in the freezer in an airtight container (stores up to 2 months), for those busy, cold weeknights!
While this recipe is vegetarian, it can also be made vegan, by omitting the heavy cream. You can substitute the cream for more vegetable broth. 🙂
There are a number of toppings you can add to this soup! My favorites are fried sage, as it adds a deep, earthy flavor and homemade croutons!
- 1 large butternut squash (3 pounds)
- 2 tablespoons olive oil
- 1 large yellow onion, quartered
- 5 large garlic cloves
- 1 red bell pepper, quartered
- 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- ½ cup heavy cream
- Croutons, fried sage, pomegranate arils, olive oil, goat cheese (all optional)
- Preheat oven to 425 degrees. Line baking sheet with parchment paper.
- Cut butternut squash length wise and remove the seeds. Drizzle each half with olive oil. Place the squash flesh side down and roast in the oven for 40 minutes.
- After the squash has roasted for 20 minutes, place the onion, red bell pepper and garlic cloves on the baking pan. Drizzle with a small amount of olive oil.
- When the squash is tender and the onion, bell pepper and garlic are cooked thru, remove from the oven. Peel the skin off the squash.
- If using a blender, as I did, place the squash, onion, pepper, garlic, vegetable broth, nutmeg, salt and pepper in the blender and puree until smooth. Lastly, add the heavy cream and blend until evenly incorporated.
- Transfer the soup into a pot and heat thru.
- Serve with fried sage, goat cheese, croutons, a drizzle of oil and pomegranate.
- Enjoy 🙂
Note: if using an emersion blender, place the vegetable stock, cream, squash, onions and garlic in a pot. Add the salt, pepper and nutmeg, and blend until smooth.
Make this dish? I’d love to see! Tag me @AmandasPlate or using #CreateAmandasPlate
As summer comes to an end and fall begins, so does the start of the school year. One of the most iconic and classic flavors that finds its way into lunch boxes is Peanut Butter and Jelly. My peanut Butter and Jelly Cookie Recipe is the perfect sweet treat to brighten those long days.