Have you been thinking about your holiday menu?
I’m starting my menu today. My process is something like this…
I sit down at my kitchen table, feeling creative– pen and paper in hand. I begin by sketching circles on my paper representing each dish.
I’m very visual… so when I draw out my table I’m able to see how my foods look together-do they pair well, how are more colors, textures, and do I have something for everyone?
This approach really works well for me…my other senses come a live and I smell the turkey, taste the cranberries, see the smoothness of the mashed potatoes, and hear the movement of the room…. when all that comes together I know I have the right mix!
My Menu…
Appetizers
Baked Brie cheese with toasted almonds and fig jam
Peeled Clementine’s
First Course
Roasted butternut squash soup with toasted pumpkin seeds
Main Course
Roast Turkey
Whole Cranberry/ orange sauce
Pan roasted Brussels sprouts w/ with caramelized shallots
Mashed potatoes
Sweet potatoes with marshmallow (aunt Ruth’s)
Challah and cornbread stuffing.
Simple mixed leafy greens with vinaigrette dressing
Did I leave anything out?
Fran
I have a spatula in one hand and with the other I am handing out plates of healthy foods - ingredients from sustainable local farms- freshly picked produce and spices. I see smiles of delight as my students ingest their meal. I am a community nutritionist. I teach people how to shop, cook, and grow healthy foods for optimal health. Trained in Medical Dietetics from Pennsylvania State University's College of Nutrition, certified in Holistic Nutrition, mother of three and wife of a gastroenterologist.
