Our Favorite Thanksgiving Sides

A round up of the recipes that we use year after year. We posted these last year but wanted to jog your memory in case you need some ideas for what you will contribute for Friendsgiving or next week for the big day… how is Thanksgiving next week??!!?

Spinach Madeline

Sweet Potato Casserole

Roasted Brussels Sprouts 

Apple Cranberry Crumble


Strawberry Nectarine Crumble



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Does everyone love crumbles as much as I do?  Sweet, warm fruit topped with a buttery streusel topping, really nothing gets much better.  And this crumble is honestly the best I’ve ever made…possibly the best I’ve ever had, which I don’t say lightly.  I come from a family of crumbles.  Strawberry and rhubarb in the spring, apple and cranberry in the fall, really whatever fruit is in season is free game.  Today when I told my mom about the wonderful strawberries and nectarines that were on sale in Greensboro, her first thought was “Oh, are you going to make a crumble?!”  Best. Idea. Ever.  The fruit is so ripe and sweet it verges on jammy, and the topping is the best complement.  Thanks, Mom, you were right again!

Strawberry Nectarine Crumble

-1 lb strawberries, hulled and quartered

-3-4 nectarines, sliced into wedges

-Zest of ½ lemon

-1 tsp vanilla extract

-3 Tbsp dark brown sugar, divided

-1/2 c flour

-1/2 c old fashioned oats

-3/4 tsp baking powder

-4 Tbsp cold butter

-Pinch of salt

Preheat your oven to 375⁰.  Mix the fruit, lemon zest, vanilla, and 1 Tbsp brown sugar in an 8 inch pan.  If your fruit is already super sweet, feel free to leave out the sugar in this step.  In a separate bowl, add all other ingredients and combine with your fingers.  Don’t go too far here—you still want to have a few clumps of butter.  I suggest letting the flour mixture sit in the fridge for half an hour (or up to a day) before you top the fruit with it.  This will give the butter time to get hard again and will give you better crumbles.  Top your fruit and bake for 30 to 40 minutes, or until everything is nice and golden brown.  Enjoy!

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Blueberry Brown Rice Pudding

I am not typically a creature of habit, but there is always one constant in my life:  a bowl of oatmeal before work.  I always make a big batch of oatmeal on Sunday afternoon, and then divvy it into five microwave proof containers, perfect for a filling meal before a long day.  Today, however, I was dangerously low on my old fashioned oats, and when I went to Trader Joe’s, I could not find the gluten free oatmeal anywhere!  Mildly panicked, I was determined to make do with things I could find at home for my breakfast needs, and I immediately thought of my mom’s rice pudding.  It was always one of my favorites growing up, and now I’ve put my own twist on it.  With the combination of brown rice, blueberries, and almonds, this is seriously delicious and filling.  I may have found a new habit-forming breakfast…


Blueberry Brown Rice Pudding

makes 8 servings

For Pudding

-2 cups brown rice

-4 cups water

-5 large eggs

-1 1/2 cups almond milk

-2 tsp vanilla extract

-1/2 tsp salt

-1/2 cup brown sugar (packed)

-1 1/2 cups blueberries (frozen or fresh)

For Crumble

-1/2 cup gluten free flour

-1/2 cup old fashioned oatmeal

-1/2 cup white sugar

-1/2 cup sliced almonds

-3 Tbsp Earth Balance (or butter)

First, make your rice.  Everyone I talk to has different ways of doing this, but when I’m making brown rice on a gas range, I combine 2 cups of rice with 4 cups of water.  Bring that to a boil and immediately cover it, drop the heat to its lowest setting, and let it cook for 50 minutes.  Then fluff your rice, and you are ready to make rice pudding.

Whisk together the eggs, almond milk, vanilla extract, salt, and brown sugar.  Then add the cooked rice and blueberries.  Mix well and move to a baking dish.  Bake at 350 degrees for 30 minutes.

Next combine the flour, oatmeal, white sugar, and almonds for the crumble topping.  Cube your Earth Balance or butter, add this to your dry ingredients, and combine with your fingers.  Put this on top of your rice pudding and bake for 10 more minutes.  I suggest setting your baking dish on top of a cookie sheet in case anything spills over in the baking process.

This will be great divided up and reheated before work this week, but it would also be really fun to do in individual ramekins for brunch!  The pudding and crumble can both be prepared and held uncooked the night ahead, making for really easy serving.