Pork loin roast atop a seasoned bed of sauerkraut with onion, cranberries, and apple makes a great main dish for fall.
Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.
Beets were my sworn enemy until I tried them like this, it’s a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Roasting okra is simple and easy and as a bonus the okra tends to not be nearly as gummy or slimy when roasted.
Rainbow Swiss chard is tossed with olive oil and roasted in the oven sprinkled with feta cheese in this hearty side dish.
Flakes of crabmeat are accented with cayenne, basil and garlic in this creamy, roasted pepper bisque.
The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts, or roasting chicken. The size of the turkey you select should depend wholly on the amount of guests you are cooking for. Originally submitted to ThanksgivingRecipe.com.
Pork loin roast – good-looking, lean, and attractively priced (under $25) – makes a memorable, no-fuss meal for holiday entertaining.