There were two standouts from this year’s Thanksgiving dinner:
Roasted Beets with Beet Green Salsa Verde
Created by Tyler Florence for Food & Wine magazine, this dish uses ricotta, beets and their greens, dill, pomegranate seeds, olive oil and sherry vinegar. It is at once earthy and fresh, vibrant and creamy. If you can’t find beets with beautiful greens, Swiss chard or curly spinach leaves can be used instead.
Pumpkin-Caramel Tart with Toasted-Hazelnut Crust
From Bon Appétit magazine, this is a dessert that I would eat all year-long. Silky and sweet, it adds just the right amount of crunch by way of the caramelized hazelnuts. A press-in crust is a definite time saver.