Thanksgiving Recipe ideas

By Crystal Baldwin

This is one of my favorite, most beautiful books that we carry in the boutique for home-cooked recipe inspiration! Recipes from the Herbalist's Kitchen by Brittany Wood Nickerson is a gorgeous addition to any kitchen shelf, filled with lovely photography and deeply nourishing recipes that make it a perfect gift for the home cook in your life.

More than just a cookbook, it guides you through simple, everyday ways to weave the healing and medicinal power of fresh herbs directly into your daily meals.

If you're looking to elevate your Thanksgiving feast this year, the "Winter" section of this book is an absolute goldmine. It is brimming with creative ideas to shake up your traditional holiday lineup. Here is a glance at just a few of the standout recipes from the winter chapter:

• Crispy Sage & Roasted Garlic Risotto 
• Shiitake Mushrooms and Tarragon Cream Sauce
• Greens with Garlic, Ginger & Turmeric
• Prosciutto wrapped Dates with Sage
• Butternut Squash Stuffed with French Lentils and Walnuts
• Braised Chicken with Shallots and Figs
• Garlic Stuffed Roast Pork

Sweet Potato Rice 

If you’re looking to shake up your Thanksgiving menu without adding stress, this Sweet Potato Rice is the ultimate make-ahead holiday side and an absolute favorite of mine. 

It’s a winter staple in my house because it’s incredibly simple, comes together in one pan and packed with comfort. All it takes is sautéing grated sweet potatoes in butter or ghee with a little rosemary, salt, and pepper, then simmering everything right in the pan with dried rice and water.  It tastes fabulous, saves beautifully, and will keep your holiday prep completely effortless.

Sweet Potato Rice Recipe 

from "The Herbalist's Kitchen, Brittany Wood Nickerson" Purchase Here or in the boutique

Ingredients:

• 4 Tablespoons Butter or Ghee
• 2 1/2  Cups grated Sweet Potato with the skin (about 1 med. potato)
• 1/4 Cup Finely chopped fresh rosemary or 1 Tablespoon, plus  teaspoon of dried
• 2 cups white Basmati Rice
• 3 1/2 Cups Water
• Salt and Pepper to taste 
• 1/2 Teaspoon Turmeric (not in book, but I like to add it for the anti-inflammatory benefits)

Directions:

1. Melt the butter in a saucepan over low heat.  Add the sweet potato, rosemary, turmeric and mix well.  Season generously with salt and pepper.  Cook continuously, until the sweet potatoes are completely coated with the butter and begin to deepen in color, 1 to 2 minutes.
2. Add the rice and cook, stirring continuously, for 30-60 seconds.  Then add the water and season to taste with salt.
3. Bring to a simmer over medium heat, cover, reduce the heat to low, and simmer until the rice has absorbed all the water and is soft, about 20-25 minutes
4. The rosemary and sweet potato have a tendency to end up on top of the rice; just fluff the rice with a for to mix it all together before serving. 

Note- you can use dried rosemary but fresh makes this dish incredibly flavorful and aromatic.  It's worth the little package from the grocery store if you don't have a rosemary plant at home! 

Download the Recipe HERE

 

 

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