Apple Cranberry Pie

There are so many great desserts for Thanksgiving, it’s really impossible to choose just one. However, this week, I didn’t really have time to go all out, so I decided to combine two thanksgiving classics, apples and cranberries.


This pie is the perfect pie to make if you are short on time. Pies can be a daunting undertaking and on Thanksgiving when you have so many things to cook, you might not have the time to make a pie from scratch. So every once in a while its okay to cut corners. And I think store-bought pie crusts works just fine in this recipe.


Apple Cranberry Pie

  • Servings: 10
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An easy pie that doesn't have to take all day.


– 1 pie crust (I used a store bought crust) You will need part of a second crust if you want to make leaves. – 4 apples – 1/3 cup of fresh cranberries – 1/2 cup of unsalted butter – 3 TBSP whole wheat flour – 1/2 a cup of water – 1/2 cup of white sugar – 1/2 cup of brown sugar – 1/2 tsp cinnamon – 1 tsp vanilla – optional: vanilla ice cream (but ice cream is never optional in my book)


  1. Defrost pie crust according to instructions.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. Wash apples, slice in half, remove core, thinly slice length wise. (if you have an apple corer, use it to core the apples. I really like apple skin so I left it on.
  4. Grease a large skillet and lay the pie crust.
  5. Place the bundles of sliced apples into the pie, fitting as many bundles as you can.
  6. In a medium sauce pan, melt the butter.
  7. Add the water, flour, both sugars, cinnamon and vanilla. Mix until well incorporated.
  8. Pour the mixture into the pie.
  9. Add cranberries to the pie in all the gaps left from the apples.
  10. If you want to make leaves. Cut leaves from a second piece of pie crust. Add to the edges of the pie.
  11. Cook for 50-55 minutes.
  12. Enjoy warm a la mode!


What are you making for dessert this Thanksgiving?


Store bought pie crusts, yay or nay?


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Mushroom Butternut Squash Stuffing

Believe it or not, I actually never used to eat stuffing. But if you read some of my other posts about my weird food preferences, you probably would believe. Per usual, I had a very good reason, I never had tried it but was certain I didn’t like it. But basically, I refused to try anything in which I didn’t know every ingredient in the recipe and then liked every ingredient in said recipe. And so, I never would eat stuffing.

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Fast forward many many years. I realized that stuffing is really just bread and eggs or savory french toast. Right?! So I just went right ahead and add my favorite savory items: mushrooms, cheese, and butternut squash and now I can’t get enough of stuffing. I could eat it every day!



Mushroom Butternut Squash Stuffing

  • Servings: 4
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Upgraded stuffing featuring the good kind of veggies


    – Cooking Spray – 1 TBSP olive oil – 1/2 small onion, diced – 1 clove garlic, minced

  • 1/2 a butternut squash, cubed
  • 1 cup of mushrooms, sliced
  • – 2 TBSP fresh sage
  • 2 TBSP fresh thyme
  • 2 1/2 cups of vegetable broth
  • 2 eggs
  • 1/2 a loaf of day old sourdough bread, cubed
  • 1/4 cup Parmesan Cheese


  1. Spray a 1 quart ceramic dish with cooking spray
  2. In a large skillet, add the olive oil, onions, garlic and butternut squash. Cook them on medium heat for 8 minutes until the squash is soft.
  3. Add the mushrooms, sage and thyme and cook for about 5 more minutes.
  4. Add 1/2 a cup of vegetable broth to deglaze the pan.
  5. In a large bowl, whisk together 2 cups of vegetable broth and 2 eggs.
  6. Soak the cubed bread into the mixture.
  7. When the bread is soaked add the butternut squash and mushrooms to the large bowl.
  8. Add in the parmesan cheese and mix thoroughly.
  9. Pour the stuffing into the pan.
  10. Cook for 35-40 minutes until bread is cooked through.
  11. Enjoy warm!



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Truffle Parmesan Mashed Potatoes

Thanksgiving in my family is all about quantity and quality, it’s a true marathon.


In order to achieve some semblance of balance and moderation. I like to eat mostly veggies and taste a bit of everything else, while still saving plenty of room for dessert, or that’s at least my game plan going into the day.


So far, I have shared a healthy salad and vegetable side dish. This recipe is one to splurge on. I even added…


wait for it…




The true star of these mashed potatoes is by far the truffle oil. I just love truffle oil. I would like to eat everything truffle flavored.


There is a restaurant in Boston (also Washington, DC) and a few more locations that serves a dish served with a truffle vinaigrette. It was the most delicious vinaigrette I have ever tasted. I wanted to bottle it and take it home.


Back to these potatoes. The point is they have truffle oil, therefore they are amazing.

Truffle Parmesan Mashed Potatoes

  • Servings: 4
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the only mashed potatoes you'll ever need.


– 8 small red potatoes – 1/4 cup of Parmesan Cheese – 2-3 tsp of truffle oil (1 tsp at a time) – 2 TBSP butter


  1. Scrub and wash potatoes, pierce with a fork.
  2. Bring a pot of water to a boil.
  3. When the water is boiling, add the potatoes. Cook for 10-15 minutes.
  4. Drain the water and mash the potatoes.
  5. Add the butter and Parmesan cheese and mix thoroughly.
  6. Add the truffle oil 1 tsp at a time until it reaches a flavor you love.
  7. Enjoy warm!


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Brussels Sprouts with Pear Pomegranate Figs & Feta

I was in Denver for work a couple of weeks ago where I stumbled upon the most amazing restaurant, Mercantile Dining & Provisions. A friend as I had the privilege of sitting at the chef’s counter  because that was the only seat available. What a lucky opportunity. With the exception of watching the chefs use more butter than I probably go through in a year, it was absolutely mesmerizing watching them cook and everything we ate was delicious (guessing that the butter had something to do with it.)


I knew I had to recreate the Chopped Brussels Sprout Salad the minute I took a bite. It featured the best fall flavors like pear butter and pumpkin seeds, so it seemed like a great addition to my Thanksgiving Table. I couldn’t find pear butter, and I removed the prosciutto and butter, but the results are still absolutely delicious.



Brussels Sprouts with Pear Pomegranate Figs and Feta

  • Servings: 4
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a take on the Chopped Brussels Sprouts Salad from Mercantile Dining & Provisions in Denver


    – 15-20 fresh Brussels Sprouts, halved – 1/2 pear, chopped (I used Anjou) – 3 dried figs, quartered – 1/4 cup of Pomegranate Arils – 2 tsp olive oil

  • 2 TBSP of pepitas
  • – 1/4 cup of feta
  • 1/2 lemon, juiced


  1. Wash and slice Brussels Sprouts in half, removing the stems.
  2. Chop the pear and dried figs.
  3. Deseed the pomegranate
  4. Add 2 tsp of olive oil to a large skillet, cook the Brussels Sprouts for 10 minutes until they are crispy
  5. Add the pear, figs, pepitas, and feta into the skillet. Cook for 2 more minutes.
  6. Add the Brussels Sprouts to a bowl and sprinkle the pomegranate seeds on top.
  7. Squeeze the lemon juice on top to finish.
  8. Enjoy warm!


How awesome is this Brussels Sprout Stalk. I seem to have a thing with recreating Brussels Sprout dishes… Have you tried my Apricot & Feta Brussels Sprouts that I recreated from Lincoln in DC or Orange Brussels Sprouts with Mint Yogurt that I recreated from Ardeo + Bardeo.


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Persimmon Pomegranate & Burrata Salad

I feel like I cannot share a recipe without addressing the elephant in the room, but at the same time I am not one to share my political views all over the internet. But to say the least, I am sad and disheartened by the results of Tuesday’s elections.

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That being said, cooking (and really baking) has always been a great coping mechanism for me. And so I am going to share my recipes as planned. Especially since I’ve created Thanksgiving theme, I think its important to recognize there are still things to be thankful for.

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So, today I am sharing a salad recipe to serve on Thanksgiving or really any fall day, featuring persimmons. Persimmons are a beautiful and delicious fruit that are only in season for a few months of the fall. It’s hard to describe what they taste like, it’s similar to honey or dates, but with a different texture depending on ripeness.

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Yesterday I shared my feelings on appetizers on thanksgiving (necessary), and I have a similar feeling about salads, necessary. I think is great to have something fresh and light on a plate that usually is filled with rich and heavy sides.

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My family is definitely split on this issue but I know at least a few of them will be happy to see this salad on the table!

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Persimmon, Pomegranate, & Burrata

  • Servings: 4
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Persimmons are featured in a perfect thanksgiving salad


    – 1 head of butter lettuce – 1 head of radicchio – 1 cup of arugula – 3 persimmons

  • arils of half a pomegranate
  • – 4 oz of burrata
  • 2 TBSP chopped pistachios
  • 1-2 TBSP chopped pistachios
  • 1/2 cup of Pomegranate Juice
  • 1/2 cup of rice vinegar
  • 1/3 cup of olive oil
  • 1 clove minced garlic
  • 1 tsp of honey


  1. Wash, chop, and mix the lettuce.
  2. Slice the persimmons into thin round slices.
  3. Deseed the pomegranate, chop the pistachios.
  4. Cut up the burrata into small pieces.
  5. To make the Pomegranate Vinaigrette, combine the pomegranate juice, rice vinegar, olive oil, minced garlic, and honey into a jar. Shake until combined.
  6. To assemble the salad, place the combination of lettuce on a large plate or bowl. Add the persimmon, pomegranate, burrata, pistachios to the lettuce. Dress with the Pomegranate vinaigrette.
  7. Enjoy!

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Cranberry Pomegranate Pistachio Baked Brie & cheese plate

I am trying something a little different for the next few weeks. Instead of featuring an Ingredient, I will cook one dish at a time a Thanksgiving menu (sans the Turkey) I refuse to be responsible for the turkey.


So let’s start at the very beginning, a very good place to start.


I am told there is a debate on whether it’s worth it to have on appetizers on Thanksgiving or if its better to just stick to the main event.


In my family, there is no a question. Appetizers are essential. How could one possibly wait until late afternoon to start the Thanksgiving feast. A true Thanksgiving means feasting all day.


For my thanksgiving menu, I think the ultimate appetizer is cheese. I have long admired How Sweet It Is cheese plate making abilities so I figured Thanksgiving was the perfect time to put my cheese plate making abilities to the test.


For my cheese plate, I started out with a baked brie because why not. A baked brie is always the best cheese on a cheese plate. For thanksgiving, cranberries and pomegranate seem like the natural topping for brie, right. I actually think I made this one last year too.


After the brie, I went with a Creamy Toscano Cheese Soaked in Syrah from Trader Joe’s and a Berry Goat Cheese to stick to the red/pink/purple color palette. I added two “butters” apple butter and fig butter as well as dried cranberries. Last but not least, you need a baguette and then I went with Rosemary Raisin Crisps from Trader Joe’s and a multi-grain cracker.


Cranberry Pomegranate Pistachio Baked Brie

  • Servings: 8
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a Thanksgiving version of the always perfect baked brie


    – 1 8oz brie wheel

  • 1 TBSP apple butter
  • – 1/4 cup whole fresh cranberries
  • 1/4 cup pomegranate arils
  • 1-2 TBSP chopped pistachios


  1. Preheat the oven to 350 degrees
  2. Line a cookie sheet with parchment paper.
  3. Deseed the pomegranate, chop the pistachios.
  4. Place the brie on the parchment paper, spread the apple butter on top.
  5. Add the cranberries, pomegranates, and chopped pistachios on top of the brie.
  6. Put the brie in the oven for about 10 minutes.
  7. Enjoy warm!


I’m thinking not bad for a cheese plate especially one that doesn’t break the bank! What are must haves on your cheese plate?


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Love & Lemons: Roasted Squash with Apple Salsa

The Love & Lemons cookbook is so perfect! After reading the first few pages I came to understand that Jeanine shares the same passion and sensible attitude towards cooking that I do. She believes in using local, seasonal produce, cooking with lots of veggies, and taking creative licensing when it comes to recipe. Most importantly, the entire cookbook is organized by vegetable! What a great idea 😉


So now that I have finished gushing over the cookbook, I chose to cook a recipe from her blog! Because like Jeanine, I believe in cooking with what you have and I had a lot of Delicata Squash.


Thus, I made this delicious Roasted Squash with Apple Salsa. I love this recipe because it’s so unique. I wouldn’t have come up with the pairing on my own but I love finding new and creative ways to put ingredients together.


Find her recipe here: and the cookbook.



I cant wait to cook more of her recipes!


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