I love Thanksgiving for very few reasons. Some of those reasons are historical value of this holiday. Some of the reasons come from that sense of great time with people I love and appreciate. And yes, I love this holiday for its food… that I cook.
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| Patricia Spencer, Founder of GrabGreen |
Being a vegetarian, my Thanksgiving table bursts with abundance of salads that very few people I know make. Some of my dishes are of my own imagination and creation.
So, when I come across an interesting way of preparing vegetable, arranging fruit, or simplicity of arranging ingredients, I jump at the opportunity to record it: sometimes in my mind, sometimes writing it down.
Two interesting recipes by Patricia Spencer, the inventor and creator of GrabGreen products, are truly a very appropriate and powerful duo for, at least, my Holiday Feast.
Think about it. We celebrate abundance and glory of a Thanksgiving forgetting about a great Harvest that those first people had and celebrated hundreds of years ago. Their harvest was majorly consisting of grains, and vegetables, and by some accounts no turkey at all!
That’s why I think it is so important to emphasize the Harvest that Autumn brings to us by offering to your guests of the house the abundance of vegetables.
Without further ado, here are two great dishes you could share with your loved ones. No counting calories. No thinking of hydrogenated fats. No guilt. Just pure celebration! The true one: for your mind, body, house guests.
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Ingredients
1 pint grape or tear drop tomatoes (yellow or red)
1 avocado – preferably Haas, cut into ½” cubes
2 Tablespoons sliced green scallions
Dressing
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
2 Tablespoons chopped cilantro
¼ teaspoon of salt & pepper
Preparation
Mix tomatoes, avocados and scallions in a bowl. In a separate bowl, mix dressing ingredients, pour over the salad, toss and enjoy. You can garnish your dish with any herbs, salad leaves, crumbled goat cheese if you wish!
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Ingredients
12 Roma tomatoes cut in half with seeds removed
¼ cup olive oil
1 ½ teaspoons salt, preferably kosher salt
½ teaspoon pepper
Preparation
Preheat oven to 450 degrees F.
Arrange the tomatoes in a single layer on a cookie sheet or sheet pan, drizzle tomatoes with olive oil and sprinkle salt and pepper. Roast for 30 minutes, until tender.
You can garnish your dish any way your fantasy takes you! Use herbs to inspire all of your senses! Follow your heart in decorating your healthy meal!
• Tomato contain lycopene (the red pigment in tomato). Lycopene is a powerful antioxidant hat can also fight cancer cells.
• Tomatoes are rich in Vitamin C, Vitamin A, Potassium
• Large consumption of tomatoes improves skin texture and color – Wouldn’t that alone be a huge Thank-You?!
• Tomatoes are a natural antiseptic, meaning they protect against infection
Thank you, Patricia for your wonderful recipes you shared with us! I loved every morsel of both recipes! What a great way to say Thank-You for this year’s Harvest!
