DAY Recipe

“I love green vegetables and always make an effort to do something special with them for dinner parties,” says Jeanne Thiel Kelley, contributing editor to Bon Appétit. “Brussels sprouts are a Thanksgiving staple at our house, and this year I’m dressing them up with colorful golden beets that I buy at farmers’ markets, as well [...]

Mary Risley, the director of Tante Marie’s Cooking School, says, “I come from a family of Connecticut Yankees, and when I was growing up, I spent every Thanksgiving at my grandparents’ eighteenth-century home, which was right across from a turkey farm. I’m not quite sure how, but something in that experience inspired this recipe. (Maybe [...]

INGREDIENTS

1 cup hazelnuts
1 1/2 kg orange sweet potatoes , peeled, cut into 2cm (1 inch)
olive oil flavored cooking spray
Dressing
125 ml olive oil
40 ml red wine vinegar
20 ml Dijon mustard
40 ml maple syrup

DIRECTIONS

Preheat oven to 220C (430F). Spread hazelnuts on a baking tray and roast for 10-15 minutes or until skins crack. Wrap nuts in a clean teatowel and rub to remove skins. Chop and set aside.

Line a large roasting pan [...]

INGREDIENTS

1 1/4 ounces jumbo rolled oats
1/2 ounce barley
1/2 ounce wheat flakes
1 tablespoon sunflower seeds
1 1/4 ounces raisins
1/2 ounce unblanched hazelnuts , roughly chopped
1 banana , sliced into rounds
1 1/4 cups skim milk

DIRECTIONS

Mix together the rolled oats, barley flakes, wheat flakes, sunflower seeds, raisins and hazelnuts.
Divide between two bowls. Divide the banana between bowls and add the milk to serve.

Serves 6.

INGREDIENTS
7cups water
2cups wild rice (about 12 ounces)3small acorn squash (each about 10 to 12 ounces), cut in half, seeded2tablespoons (1/4 stick) butter
2cups finely chopped onions
2teaspoons crumbled dried sage leaves
2tablespoons fresh lemon juice
1/2cup plus 3 tablespoons dried cranberries [...]