How can it already be Thanksgiving again? Time flies by so fast, it's scary. During previous years, we often traveled. I remember the duck dinner in Prague and the beautiful week in Rome where we had pasta for Thanksgiving. This year we are going to our little cabin in the Sierra Mountains to celebrate with my sister-in-law and her family.  It's going to be low-key and relaxing, especially since my brother-in-law will barbecue the turkey and my nephew is a great cook.  For Christmas, I will have a full house since I will celebrate with my niece and nephew from Germany and my American family. I am always very happy when I get visitors from Germany because it's during the  holidays when I miss them the most.
When it comes to Thanksgiving, each family has their treasured recipes that have been passed down from generation to generation. There is Aunt Mary's jello salad and the bean casserole from your grandmother.  And let's not forget sweet potato pie. Tell me, what are some of the recipes you make each year?  My family tradition is my red cabbage which is liked by everybody, so I will be making it again this year. Click here for the recipe.

Years ago, when I was a vegetarian, I would cook everything but the turkey. The centerpiece would be my stuffing served with mushroom gravy. I apologize for the poor quality of the photos, but they are all from previous Thanksgiving posts. I have been making this shiitake and chestnut stuffing as long as I can remember. Click here for the recipe.

If you are looking for a juicy small bird for Thanksgiving, check out my recipe for dry-brined turkey with silky gravy. I will be making this one for Christmas. Click here for the recipe. 

For me, sauces and condiments are just as important as the bird. My cranberry ketchup is a wonderful addition for the holidays and I make it every year. Here is a link to the recipe. 

For those of you who don't want to tackle a whole bird, I have a recipe for turkey parts. Here, I brine the parts overnight, which makes for  juicy and tasty turkey.  If you are interested, click here for the recipe.  

​Toasted, roasted, baked and done! I hope your Thanksgiving is lots of fun.
​Oh, one thing, don't forget to give your compliments to the chef, and help with the dishes afterwards.
 Wishing you all a relaxing Thanksgiving feast with good food, family and loved ones.  May your home be filled with laughter and happiness.

For my second try I choose some  store bought cherry tomatoes . They were not as good as the first batch because I think the skin of the tomatoes was too thick. 

I used my farmers market vegetables for this delicious Mediterranean fish baked in parchment paper with anchovies, green beans, olives and tomatoes. This is an old recipe that I always enjoy making and it takes little time to prepare. It is a healthy dinner any time of the week.
Cooking in parchment paper is a simple and healthy way to steam food in its own juices and it seals in all the wonderful  aromas. There is little cleanup afterward and you can be creative with the vegetables and fish.  

I got the idea for the romesco sauce from my blogger friend, Mary Ann, who writes the thebeachhousekitchen blog. She made her romesco sauce as an appetizer with cruditées. I have made this recipe many times and usually eat it as a sandwich spread or with a salad. It is a healthy substitute for richer foods like mayonnaise or butter. For the salmon, I used a recipe from myrecipe.com. This recipe uses canned tomatoes instead tomato paste and cumin as a spice rather than smoked paprika. I don't purée this sauce as much as Mary Ann’s sauce, leaving it coarser for the salmon. Both sauces are delicious.
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The inspiration for the sorrel sauce came from the blog, Back Road Journal, and Bon Appetit. I added more sorrel because I have an endless supply of it in my tiny wild garden. Sorrel is a tart, slightly sour herb, oxalis, another common name for this herb means "sour".  I think it has a distinct lemony flavor and I find its tartness refreshing. I prefer to purée the sauce in a mixer until smooth. I love the taste of this rich and tangy sauce. It compliments a piece of salmon and other fish. I could eat it on steamed veggies or a chicken breast. It would also taste great with shrimp, chicken or salmon skewers.
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Here is a link to to Mary Ann’s romesco sauce and Karen’s sorrel sauce. Both sauces can be made a day ahead. I had leftovers and ate them for several days.

For years, our family has been eating artichokes. They grow here on the foggy Pacific coast in northern California and the farmers will sell them in the markets when they are freshly picked. For me, they have always been a delicacy.

 I usually cook them, cut them in half, and clean out all the hairy stuff with a spoon. Then I drizzle my best olive oil and balsamic vinegar over them with a sprinkle of French sea salt and some freshly ground pepper. These make a healthy appetizer for a rich meal and a wonderful snack or lunch the next day. My husband likes to eat his artichoke with mayonnaise.

Bless the Italians for their wonderful food. This recipe is to die for. The Italians like to serve vegetables " al forgo," which means baked in the oven. The artichokes are stuffed with a mixture of breadcrumbs, fresh mint, nuts and olive oil and then baked in a seasoned  broth. I made this recipe twice and the first time I just devoured one after I finished taking my photos. Years ago, I found this recipe in an insert of a German magazine devoted to Italian cooking.