Terrific Thanksgiving Recipes

Oven-roasted Baby Carrots and Green Beans (Serves 8)

  • 2 dozen baby carrots, peeled, trimmed and cut in half lengthwise
  • 2 pounds green beans, topped and tailed
  • 1 large red onion, sliced in ¼-inch strips
  • 8 cloves garlic, peeled and sliced thin
  • 1½ teaspoons cumin (optional)
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup extra virgin olive oil

Preheat oven and a large sheet pan to 325 degrees.
Prep the vegetables with help from the kids.
Toss all ingredients in a large bowl until nicely coated with oil and spices.
Pour veggies onto sheet pan and bake for about an hour until lightly browned.
Savory Holiday Stuffing (Serves 8)
•             10 cups rustically torn, day-old Levain bread
•             6 ounces button mushrooms (optional), sliced thin
•             4 cups peeled and roughly chopped carrots
•             2½ cups roughly chopped yellow onions
•             1 cup roughly chopped celery
•             8 slices applewood-smoked bacon (optional)
•             ½ bunch parsley, minced
•             1/2 bunch thyme, minced
•             2 tablespoons rosemary, minced
•             Sea salt and fresh ground pepper to taste
•             32-ounce box low-sodium chicken stock or vegetable stock
Ideally, prep the bread the night before – kids can do this part – and let it sit out uncovered in a large bowl.
Preheat oven to 350 degrees. Slice bacon into ¼-inch pieces and brown on medium-high heat in a large sauté pan.
Add carrots and sauté about five minutes until they start to brown.
Add onions and sauté for a few minutes until translucent.
Add celery and simmer a few more minutes.
Toss in mushrooms and sauté until they soften, followed by minced herbs. Stir well.
Combine cooked veggies with bread in a large bowl and gently mix together until fully combined.
Pour stock over veggie and bread mix, so that bread absorbs the stock. 
Grease a 9-inch by 14-inch oven-safe glass, rectangular dish, or something roughly that size, with a tablespoon of soft butter. Add mix to dish, pressing down firmly.
Bake for about 75 minutes, until golden on top.
Orange-scented Cranberry Compote (Serves 8)

  • 1¼ pounds fresh, organic cranberries
  • 2/3 cups raw, evaporated sugar cane juice
  • 2/3 cups water
  • Zest of a large, organic orange
  • Juice from the orange

Carefully wash cranberries in a strainer and have the kids pick out the blemished or squishy ones.
Combine cranberries, sugar, water, zest and juice in a medium pot.
Bring to a boil until cranberries start popping.
Turn down heat and simmer for about 45 minutes, until a sauce forms.
Cool and serve or preferably refrigerate for a few days.


A Taste of Latkes

In the Bay Area, winter holiday time is eclectic, rich in traditions from across the globe. Over the years, we’ve been invited to feasts of every variety. Come Hanukkah, my house is thick with the smell of potato latkes frying. I, for my part, am famous – at least among my boys and their hungry friends – for my potato latkes, which I always serve with applesauce made from apples from the first tree we planted when we moved into our house decades ago.

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