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62 Recipes You Must Make This Thanksgiving

Amanda Hawkins · October 25, 2017 ·

Great food holiday or greatest food holiday?

 

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Appetizers for Your Appetite
» Persimmon Bruschetta with Goat Cheese and Pancetta
» Caramel and Cream Cheese Spread
» Meat and Cheese Turkey Platter
» Pumpkin Spice Cereal Snack
» Cranberry and Brie Bites
» Paleo-Friendly Pumpkin Porridge
» Butternut Squash and Chickpea Salad
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Drink Up
» Cranberry Apple Spiked Cider
» Cranberry Gin and Tonic
» A Sweet Pumpkin Beer Float
» The Green Pear Sparkler

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Side Dishes, The Best Dishes
» Classic Green Bean Casserole
» Roasted Root Veggies
» Fresh Herb Stuffing with Italian-Style Sausage
» Cheesy Potato Gratin
» Rich and Creamy Mashed Potatoes
» Homestyle Baked Macaroni and Cheese
» Easy Homemade Cranberry Sauce
» Gluten-Free Sweet Potato Casserole
» Herbed Mushroom Gravy
» Sweet Wino Jam Potato Gratin
» Roasted Parmesan and Herb Sweet Potatoes
» Sweet and Savory Maple Bacon Brussels Sprouts
» A Crunchy Thanksgiving Slaw
» Butternut Squash Mac and Cheese with Scallops
» Apple Cream Cheese Mini Monkey Breads
» Roasted Butternut Squash with Greek Yogurt
» Apple Pumpkin Soup with Pepitas
» Butternut Squash Soup
» Sweet Potato Casserole Bites
» Pumpkin Rolls
» Build a Mashed Potato Bar
» Cranberry Marshmallow Sweet Potato Cups
» Roasted Brussels Sprouts with Bacon
» Squash and Barley Salad
» Squash and Quinoa Salad
» Crispy Proscuitto-Wrapped Asparagus
» Butternut Squash, Kale, and Apple Salad
» Butternut Squash, Sage, and Garlic Gratin

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The Main Event

» How to Cook and Carve Your Thanksgiving Turkey
» Five Spice Duck and Creamy Roasted Garlic Celery Root
» Turkey Meatballs with Blueberry Compote
» Hidden Camp Farm Turkeys

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Dessert Goals
» No Bake Pumpkin Cheesecakes
» Pumpkin Cheesecake
» Picture Perfect Pumpkin Pie
» Crunchy Oat Pecan Sweet Potato Casserole
» Pumpkin Spice Cupcakes with Greek Yogurt Cream Cheese Frosting
» Coconut Pumpkin Pie Parfaits
» Chocolate Chip Pumpkin Bread
» Individual Mini Pies
» Chocolate-Dipped Turkey Pretzels
» 4-Ingredient Mini Apple Pies
» Turkey-Shaped Cookies
» Gluten-Free Pumpkin Pie
» Vegan Sweet Potato Pie
» Chocolate Pecan Pie

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We Love Leftovers
» Vegetarian Fried Egg Rolls
» Store and Re-Heat Mashed Potatoes
» Leftover Stuffing Waffles
» Leftover Breakfast Cups
» Leftover Turkey Wrap

Don’t forget! If cooking isn’t your thing, we sell full heat-and-eat Thanksgiving dinners for small and large parties. Order yours on FreshDirect.com.

 

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Filed Under: Eat With The Season, Recipes, Thanksgiving Tagged With: fall, recipes, Thanksgiving

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Think outside of the box at your next taco night w Think outside of the box at your next taco night with this recipe where everything is cooked simply on a sheet pan. We love making these tacos with salmon, but feel free to swap it with shrimp, scallops, or another fish fillet.

What you'll need:
- One third of a 7 oz can of chipotle peppers in adobo (about 1/4 cup)
- 1/2 cup honey
- 1/2 cup lightly-packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup freshly-squeezed lime juice
- 1 teaspoon cumin
- 1 small container grape tomatoes
- 1 onion, cut into wedges through root end
- 6 scallion bottoms (trim off the green parts)
- 1 poblano pepper, cut into 1-inch strips
- 1 red bell pepper, cut into 1-inch strips
- For serving: tortillas, lime wedges, sour cream

What to do:
Preheat oven to 400 F. Season salmon with salt and pepper and set aside.

Place chipotles in adobo in food processor or blender, along with honey, lightly-packed brown sugar, soy sauce, lime juice, and cumin. Blend until well-combined. Set aside a few tablespoons of sauce for serving, then transfer the rest to a large bowl.

Place salmon in bowl and evenly-coat all over in sauce. Transfer fillets to a foil-lined baking sheet, leaving excess sauce in bowl. Add to bowl tomatoes, onion wedges, poblano and bell peppers, and scallions. Toss to coat in sauce, then add in an even layer to the baking sheet with the salmon.

Roast everything in the oven until salmon is done and vegetables lightly caramelized, about 10 minutes. Serve inside tortillas with lime wedges, sour cream, and reserved sauce.
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This cioppino recipe is excellent for a quick and This cioppino recipe is excellent for a quick and warming weeknight meal. Typically, it would be made with whatever the catch of the day was, and you can feel free do the same here by swapping out any other fish or shellfish you’ve got—clams, crab, squid, lobster, halibut, or sea bass would all be worthy choices. 

What you'll need:
- 3 tablespoons + 1/2 cup olive oil
- 1 medium onion, diced
- 1 fennel bulb, diced
- 2 tablespoons capers, rinsed and chopped
- ½ cup kalamata olives, rinsed and chopped
- 2 teaspoons kosher salt
- 3 garlic cloves, minced
- ½ teaspoon chili flakes
- 2 cups dry white wine
- One 28 oz. can of crushed tomatoes
- 2 cups water
-2 lb. mussels
- One 8–10 oz. fillet of cod or other white fish (skin may be left on or off)
- ½ lb. shrimp
 

What to do:
Heat 3 tablespoons olive oil in a heavy pot over medium heat. Add onion, fennel, capers, olives and salt. Sauté a few minutes until onion and fennel begin to soften. Toss in the garlic and sauté until fragrant, 1-2 minutes more.

Stir in chili flakes, then pour in white wine. Simmer until liquid is mostly evaporated, then stir in crushed tomatoes, ½ cup olive oil, and 2 cups water. Simmer for a few minutes, then add mussels. Cover and simmer 3 minutes.

Cut fish into bite-sized pieces and add to stew along with shrimp. Simmer uncovered a few minutes more until both are cooked through. Serve in bowls with crusty bread and salted butter.
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