In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.
When it comes to Thanksgiving, I’ve always been in it for the sides (and the pies … but that’s a topic for a different post). Turkey I can take or leave, but fall vegetables are among my favorites and there’s no better time to get a cornucopia of seasonal produce on your plate. Focusing on veggie (and fruit) sides has another important role. Nonstarchy/less starchy vegetables (like butternut squash, Brussels sprouts and green beans) tend to fill you up on fewer calories than starchy ones, like potatoes and sweet potatoes. One of my strategies for getting maximum flavor and enjoyment out of Thanksgiving without getting overly stuffed is to incorporate lots of nonstarchy vegetables into appetizers and side dishes and to take smaller portions of the starchy dishes (stuffing, I’m looking at you). If you want to try this strategy too, here are some good options to add to your Thanksgiving feast.
Rather than filling up right off the bat with nuts, crackers and cheese, start off with some nonstarchy vegetables. This acorn squash soup is a stunning starter that starts your meal off light. Alton Brown’s pumpkin soup is another good option.
Another way to go is with fresh crudites and a healthy dip. This cucumber and dill yogurt dip fits the bill. And this white bean dip gives you a healthy serving of fiber- and protein-rich beans to keep your appetite in check.