Farm Flavor > The Feed > Thanksgiving with a Twist
 
1 November
2011

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Thanksgiving with a Twist

The trick-or-treaters are gone, and the ghosts are back in the attic. This is the time of year when Thanksgiving is on the brain, and cookbooks are being dusted off in preparation for the holiday. My family is no different. Before the Halloween decorations were cold in the attic, the email chain started. This happens every year as we begin to plan the holiday season.

Details about travel plans, locations, times and lists are exchanged. Thanksgiving is always a hot topic because I live in a family of cooks. My dad operates a catering business on the side and my aunt and cousins are experts in all things related to sugar. Needless to say, Thanksgiving is something of an ordeal.

The holidays also come with traditions. Ours have gotten us into what we call a “traditional food rut.” Each year, my dad bakes the turkey, mom makes green bean casserole, Aunt KK makes pretzel salad, etc. How much fun is that? In a family where everyone likes to cook, we have decided to get creative and liven things up this year. So we’ve each committed to making what we call “non-traditional” dishes.

We have pinpointed the things we normally make at Thanksgiving and are putting a twist on them. For example, my signature dish is macaroni and cheese. It is somewhat famous with my family and friends. I am required to bring it to every church, family and sorority event where food is involved. I finally found the alternative  dish I am planning to use this year. It’s called Spinach and Sun-Dried Tomato Macaroni and Cheese.

Sundried Tomato and Spinach Macaroni and Cheese

 

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