Thanksgiving Leftovers Special

stirring_the_potAhhh, the day after Thanksgiving. Nothing to do but make the turkey stock and … either go for a walk or let out all your pants. There is so much food in the refrigerator; you won’t need to make dinner for a week, maybe two.

The only question is what to do with all that food. Earlier in the week, I made a few suggestions.

Perhaps you need a few more…

There is everyone’s favorite … soup:

My Favorite Spicy Chicken (or Turkey) Noodle Soup

Curried Thai Soup with Noodles, Turkey & Vegetables

Turkey Noodle Soup with Spinach

Not feeling soupy? How about:Thanksgiving_Leftovers_Gratin_02

Leftover Turkey Stir Fry

Black Friday Enchiladas (Turkey & Black Beans Enchiladas)

Cheesy Gratin with Thanksgiving Leftovers

butternut squash 05If you love roasted vegetables, there’s a chance you made too many. Whether you’ve got roasted butternut squash, carrots, parsnips or a mix, they’re delicious in many, many ways. Enjoy your gently reheated, roasted vegetables in a variety of interesting concoctions:

As an appetizer, try them on Crostini with Goat Cheese & Balsamic Reduction

On a salad of Mixed Greens with Dried Cranberries, Pumpkin Seeds and Parmigiano-Reggiano or Arugula with Goat Cheese Salad and Toasted Walnuts.

Go Italian and top Ravioli with Brown Butter with leftover roasted veggies, layer them into a gorgeous Lasagna or stir them into Risotto.

If all fails, whirl them into soup. Regardless of the veggies, you can probably use my Roasted Butternut Squash Soup as a guide.

Have a great weekend! Bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

How are you spending the long holiday weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! target=”_blank”>Eat Well-Do Good. © Susan W. Nye, 2015

A Different Kind of Black Friday & Thanksgiving Leftovers

(Looking for a menu and for Thanksgiving dinner … I’ve got three fabulous menus with links to all the recipes.)

shopping_kitchen_storeSome people flock to the stores on the day after Thanksgiving. Not me; Black Friday is a day to relax and putter. It starts with a cup of coffee and emptying the dishwasher. Next comes the grand sorting of the leftovers. I’m sure Martha would be horrified. I imagine she has everything wrapped up in her well-organized refrigerator before she heads to bed on Thanksgiving night.

But I’m not Martha. After all the cooking and company, when it’s over on Thursday evening, I throw a cover on it and put it out on the porch. As far as I’m concerned, the screened-in porch is among the world’s greatest inventions. In the summer, it’s perfect for mosquito-free evenings. When cool weather hits, it’s an extra refrigerator. If it looks like the temperature will dip below freezing, I jam the leftovers into coolers. When I run out of coolers, I cover whatever’s left with old beach towels and quilts and hope for the best.

Dishwasher empty and a second cup in hand, it’s time to make turkey stock.
1 turkey carcass
4 quarts water
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 bay leaf
1 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste

Pick any large pieces of meat from the turkey carcass to use for sandwiches or Tetrazzini. Put the bones, vegetables, bay leaf and thyme in a large soup pot, season with salt and pepper and add the water. Bring to a boil over medium high heat, skimming the foam as it collects on the surface. Reduce the heat to low and simmer for 3-4 hours.

Remove the bones and vegetables from the pot and discard. Strain the stock through a fine-mesh sieve. Cool, skim any excess fat and make soup immediately and/or refrigerate or freeze for another day. Makes about 3 quarts.

While the stock simmers, I figure out what to do with the rest of the leftovers. I’m happy to share my thoughts. If we play our cards right, we won’t have to do much cooking for at least a week.

First, there is the turkey. You can start with everyone’s favorite sandwich, piled a mile high with turkey, stuffing and cranberry sauce. For a bit of a change, swap out the stuffing for a nice piece of cheese and pop it in a pan for Grilled Cheese and Turkey. Don’t forget the cranberry sauce or …

… your sandwiches will be even better with Cranberry Chutney.
2 tablespoons butter
1 onion, finely diced
1 carrot, finely diced
1 tablespoon minced ginger
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon or to taste cayenne
2 cloves garlic, minced
Kosher salt and freshly ground pepper to taste
1 cup leftover cranberry sauce
1 apple, peeled, cored and chopped
1/2 cup golden raisins
1/2 cup dry red wine
3-4 tablespoons apple cider vinegar

Melt the butter in a saucepan over medium heat, add the onion, carrot, ginger and spices, season with salt and pepper and cook until the onion is translucent, about 10 minutes. Add the garlic and cook 2 minutes more.

Stir in the cranberry sauce, apple, raisins, wine and vinegar and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the chutney reaches a jam consistency, about 15 minutes. Remove from the heat, cool to room temperature, cover and refrigerate until ready to use.

Not just sandwiches; top warm brie with a dab of chutney for a lovely hors d’œuvre.

For quick and easy Turkey Tetrazzini, sauté some onions, mushrooms and baby spinach and toss with bite-sized pieces of turkey. Boil up a few handfuls of spaghetti (one to two ounces per person), toss it with the turkey, vegetables and a cheesy white sauce and pour into a casserole. Smooth the top and sprinkle the top with grated Parmigiano-Reggiano cheese and bake at 350 degrees until bubbly and golden.

Cheesy White Sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 teaspoon dried Italian herbs
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste
1 1/2 cups whole milk
Pinch nutmeg
1 cup grated fontina cheese

Melt the butter in a heavy saucepan over medium heat. Add the flour and herbs, season with salt and pepper and cook, whisking constantly, for 1 minute. Gradually whisk in the milk and bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, whisking often, about 5 minutes. Add the nutmeg and fontina cheese and whisk until smooth. Makes about 2 cups.

Unless you prefer turkey potpie or shepherd’s pie. You probably have some leftover roasted vegetables. I always overdo it on the veggies; what about you? Toss those vegetables with some turkey and a little gravy and throw it all in a casserole dish. Top with puff pastry and call it potpie. Top it with mashed potatoes and call it shepherd’s pie. Then again, maybe the turkey is destined for a big pot of chili. If that is the case, then …

… those roasted veggies will be perfect in a cozy soup. Throw them in the blender with your delicious, freshly made turkey stock and give it a whirl up. Add just a touch of cream and you have a lovely lunch or light supper.

But what about the spuds? They’ll be delicious in Cheesy Mashed Potato Cakes.
2 cups cold mashed potatoes
1/4 cup each grated Parmigiano-Reggiano and Pecorino Romano cheeses
2 tablespoons olive oil
2 tablespoons butter
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper to taste
Sour cream

Combine the mashed potatoes and cheeses and pat into 8 (1/2-inch thick) patties. Put the flour in a shallow dish and season with the salt and pepper. Lightly coat the potato patties with flour.

Heat the oil and butter in a large nonstick skillet over medium heat. Place the potato cakes in the skillet, reduce the heat to medium-low and cook, turning once, until heated through and golden, about 10 minutes per side. Serve immediately with a small dollop of sour cream.

Potato Cakes are delicious for brunch or as a side with salmon or steak. You’ll probably be ready for a piece of fish or beef by Saturday night.

Have a delicious Thanksgiving and holiday weekend! Bon appétit!

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One Year Ago – Cranberry Clafoutis
Two Years Ago – Black Friday Enchiladas (Enchiladas with Turkey & Black Beans)
Three Years Ago – Snowy Pecan Balls
Four Years Ago – Chocolate Truffles
Five Years Ago – Smoked Salmon Mousse
Six Years Ago – Roasted Beans
Seven Years Ago – Winter Soup with Pasta, Beans & Greens
Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What are your favorite Thanksgiving leftovers? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye,

Thanksgiving Special – Desserts for Every Sweet Tooth

(Looking for a menu for Thanksgiving inner … I’ve got three.)

Is it all about the desserts for you at Thanksgiving? If the answer is yes, well then, here you go! What’s your pick?

Anything … as long as it’s with apple?apple_peeler

Rustic Apple Croustade

Rustic Apple Tart

Apple Crisp

Apple Bread Pudding

Apple Crumb Cake

Maple Mousse with Apple Compote

Maybe you are … all about the pumpkin.pumpkins_01

Pumpkin Cheesecake

Pumpkin-Ginger Mousse

Pumpkin Chocolate Chip Squares

Pumpkin Whoopie Pies

Pumpkin & Spice Cookies

Pumpkin Cupcakes

Are you a bit of a nut?

Aunt Anna’s Pecan Pie

Chocolate-Peanut Butter Pie

Peanut-y Chocolate Chip Cookies

Or crazy for cranberries?

White Chocolate & Cranberry Trifle

Cranberry Clafoutis

Have a sweet holiday! Bon appétit!Thanks

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking for Thanksgiving? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2015

Three Menus (and the Recipes) for a Fabulous Thanksgiving

stirring_the_potThanksgiving means a lot of things. Perhaps the most import … it’s time to get cooking!

I’ve put together three menus to help you make it through the feast of feasts in one piece. Feel free to use one in its entirety, pick and choose or mix and match. Whatever you cook this Thanksgiving, have a wonderful holiday!



Traditional New England Fare with a Contemporary Twist

To Start
Butternut Squash Soup

The Main Event
Roast Turkey with Mom’s (or your Mom’s) Stuffing and Giblet Gravy  & Cranberry Sauce
Roasted Green Beans & Tomatoes
(It’s not green bean casserole – it’s much, much better)
Mashed Potatoes
(Of course!)

A traditional Thanksgiving seems to cry out for a multitude of desserts! 
Apple Crisp with Cranberry Coulis
Pumpkin Cheesecake
Aunt Anna’s Pecan Pie


Five Course French Bistro Dinner

Entrée – To Start
Wild Mushroom Soup

Plat Principal – The Main Event
Roast Turkey with Giblet Gravy with
Savory Butternut Squash & Swiss Chard Bread Pudding & Cranberry Sauce
A delightful casserole of White Beans Provençal with Bacon & Baby Kale

La Salade – Salad
Arugula with Roasted Beets & Goat Cheese

Fromage – Cheese
A Beautiful Platter of Artisanal Cheeses with Bread & Crackers Platter
Dessert – A Duo of Mousse
Pumpkin-Ginger Mousse
Maple Mousse with Apple Compote


A Rustic Harvest Feast Italian Style

Aperitivo – To Nibble with Cocktails
Roasted Almonds

Antipasto – To Start
Butternut Squash Crostini with Goat Cheese & Balsamic Reduction

Primo – The First Course
Ravioli with Roasted Butternut Squash

Secondo – The Second Course
Roast Turkey with Giblet Sauce, Wild Rice & Mushroom Stuffing  &
Cranberry Sauce
Roasted Carrots & Pearl Onions
Lemon Roasted Potatoes
Insalata – Salad
Lemony Kale & Radicchio Salad

Formaggi e frutta – Cheese & Fruit
A beautiful platter of artisanal cheeses, preferably Italian, and fresh fruit

Dolce – Sweets
Rustic Apple Tart


Bon appétit! * Buon Appetito! * Happy Thanksgiving!

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking for Thanksgiving? I’d love to hear from you! Let’s get a conversation going. 

Want more? For a complete list of and links to all the recipes on this blog Click here or Click here for more seasonal menus! © Susan W. Nye, 2015

What Kind of Thanksgiving? Pumpkin-Ginger Mousse

ThanksgivingWhat kind of Thanksgiving will you have? Elegant with name cards, fine china, silver and crystal? Casual, fun and a tad funky? A football marathon on the couch with a plate full of turkey? A feast like Mom, Nana and Great Grandma used to make – same menu; same tablecloth? Except for the football marathon, I think I’ve done it all. My favorite combines a bit of elegance with some funky casual. It can be yours too. Here are a few tips to make it happen:

For many families Thanksgiving is more than a meal, it’s a reunion. Plan a relaxed day or evening, a marathon not a sprint. Start with an extended cocktail hour while the turkey rests and the kids play touch football or soccer. Keep the hors-d’oeuvres and the drinks light and have plenty of cider available. Serve dinner in leisurely courses, with breaks between and a pre-dessert walk. Finish up in the living room or outside around the fire pit with a sip of grappa or cozy cup of tea.

Do the festivities tend to get out of hand? Perhaps siblings replay ancient rivalries or Uncle Bob falls off the wagon. Consider inviting at least one non-family member, maybe two or three. While, I can’t vouch for your family, we tend to be on our best behavior when an outsider is at the table. Moreover, no one wants to spend Thanksgiving alone, so it’s a win-win.

Feel free to create a seating plan to encourage lively conversation. Separate spouses and significant others as well as quarreling sibs. Play matchmaker and put your cousin next to your new neighbor. For a big crowd, consider switching it up at dessert.

Skip the flowers; a low bowl of gourds, pinecones and acorns surrounded by candles is easy and festive. By the way, save the scented candles for the bedroom. Your delicious dinner should be the only aroma wafting through the house. Don’t forget music. My favorite is old school jazz: Stan Getz, Miles Davis and a bit of Louis Armstrong and Michael Bublé. What about you?

It’s a holiday; think splendiferous and ask your guests to dress smart casual. Your dinner deserves it. In addition, people tend to behave better when they spruce up – see above. As for the chef, after cooking for a day (or three), something stunning will make you feel chic and clever instead of worn and frazzled. Just make sure you tie on an apron before you carve the bird and whisk the gravy.

It’s okay, often expected, to ask for help. When I lived in Switzerland, a couple of friends loved to bake. For many years, I happily assigned them pies. Another guest contributed folding chairs and still another brought along an extra bag of ice or two. Back in the US, Mom has peeled spuds on Thanksgiving morning while Dad makes one last supermarket run and my sister-in-law brings a pie.

Preparing a dozen or more individuals plates is time consuming and stressful. In the heat of the kitchen, it’s impossible to remember who’s vegetarian, who’s gluten-free and who’s just plain picky. Passing platters is an option but they’re heavy and it can be slow going, not to mention complicated. A buffet is a great alternative. Plate and serve the first course, be it salad or soup. Then let everyone line up at the buffet to help themselves to turkey and sides. Place gravy boats, bowls of cranberry sauce, salt and pepper as well as water, wine and cider on the table and double up on everything.

Thanksgiving deserves a little ceremony. Whether a toast or grace, kick off the meal with a few words. Be heartfelt but keep it short, no one wants a cold dinner. As dinner progresses, invite everyone to share their gratitude. Voicing the good things in our lives will keep the conversation upbeat and give everyone a chance to participate.

It doesn’t matter what kind of Thanksgiving you have as long as it is wonderful! Bon appétit!

Pumpkin-Ginger Mousse
I served this mousse for several years when I lived in Switzerland. It’s a nice change from a traditional pumpkin pie. An added plus, you can make it a day ahead. Enjoy!
Serves 12

1 tablespoon gelatin
2 tablespoons dark rum
3/4 cup maple syrup
4 eggs yolks
2 cups very cold heavy cream
1 tablespoon grated fresh ginger
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/2 cups pumpkin purée
1 teaspoon pure vanilla extract
1/4 cup (1/2 stick) unsalted butter, cold, cut into pieces
1/3 cup cold sour cream
1/2 cup chopped crystallized ginger
Garnish: slivers of crystallized ginger

Prepare an ice bath in a large, shallow bowl and set aside.

Place the rum in a cup, sprinkle with the gelatin and let stand for 10 minutes to soften.

Whisk the maple syrup, yolks, 1/4 cup cream, fresh ginger and spices together in a small, heavy saucepan. Set over low heat and, stirring constantly, cook until the custard reaches 170 degrees on a candy thermometer.

Remove the pan from heat, add the gelatin mixture and whisk until the gelatin dissolves. Add the butter, 1 piece at a time, whisking until incorporated. Pass the custard through a fine mesh sieve into a bowl.

Stir in the pumpkin and vanilla. Set the bowl in the ice bath, and stirring frequently, cool to room temperature. Cover and refrigerate the custard for about 1 hour.

Stir the sour cream and crystallized ginger into the custard. Whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the custard.

Transfer the mousse to a serving bowl or individual dessert glasses or bowls, cover and refrigerate for at least 2 hours and up to overnight. Remove the mousse from the refrigerator about 30 minutes before serving. Whip the remaining cream until soft peaks form. Serve the mousse with a dollop of whipped cream and decorate with slivers of crystallized ginger.

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One Year Ago – Radicchio, Fennel, and Arugula Salad
Two Years Ago – Roasted Mushrooms, Leeks, Shallots & Pearl Onions
Three Years Ago – Turkey Noodle Soup with Spinach
Four Years Ago – Curried Thai Soup with Turkey, Vegetables & Noodles
Five Years Ago – Roast Turkey with Mom’s Stuffing & Giblet Gravy
Six Years Ago – Penne Gratin with Leftover Turkey
Seven Years Ago – Leftover Turkey Stir-fryOr Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What kind of Thanksgiving are you planning? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye,

A Thanksgiving Potluck Special

TableAre you going to a potluck for Thanksgiving? Or maybe hosting one? Now is a good time to figure out what to bring … and clear it with your host. Then again, if you’re the host, it’s nice to have a list of possibilities handy when people start to call and ask, “What can I bring?”

So, let’s start with a few great Thanksgiving appetizers. Everyone likes mushrooms … so how about something with mushrooms? My favorites include Savory Galette with Spinach, Mushrooms & Manchego, Mushroom Crostini or Greek Stuffed Mushrooms.

Or maybe gorgonzola? My Warm Gorgonzola with Caramelized Onions & Walnuts and Gorgonzola & Walnut Shortbread with Savory Fig Jam are real crowd pleasers.

Unless you’d like seafood … the Pilgrims did live by the sea. Why not give my Gravlax with Tarragon-Caper Mustard Sauce, Smoked Salmon Mousse or Roasted Shrimp with Tarragon Aioli a try.

gords_French_bowl_jugNext, comes soup or salad or both. You can’t go wrong with my family’s favorite Roasted Butternut Squash Soup. My Wild Mushroom Soup is wildly popular as well. Potato & Cheddar Soup is delicious but a bit heavy as a starter but you could spice things up with my Chipotle Sweet Potato Soup.

For salads, my Crunchy Salad with Apples & Grapes is light and bright but my favorite fall/winter salads have got to be Lemony Kale & Radicchio Salad, Roasted Beets with Goat Cheese SaladButternut Squash Salad and Roasted Cauliflower, Radicchio & Arugula Salad. Take your pick.

If you’re hosting and need help with the turkey, here you go with Roast Turkey with My Mom’s Stuffing & Giblet Gravy. (Although, I prefer my Wild Rice & Mushroom Stuffing.) And you should try my Cranberry Sauce!

For sides, it’s back to the guests. Here are some ideas if you need a dish to bring. How about Roasted Brussels Sprouts & Pearl Onions, Roasted Butternut SquashRoasted Carrots with Pearl OnionsRoasted Cauliflower with Parmigiano-ReggianoRoasted Green Beans & Tomatoes and/or Roasted Mushrooms, Leeks, Shallots & Pearl Onions.

Alternatively, my Braised Red Cabbage, Corn Cakes and Broccoli Purée are also delicious.

For spuds, my Decadent Cheesy Potatoes and Lemon Roasted Potatoes can both be made ahead and warmed at the party. And, for a spud alternative, try my Quinoa with Sweet Potato & Spinach or Savory Bread Pudding with Butternut Squash & Swiss Chard.

And it’s on to dessert. The all-time favorite with my family is my Pumpkin Cheesecake. If you want to go with apples, then try my Apple Bread Pudding, Old-Fashioned Apple Crisp with Cranberry Coulis, Rustic Apple Croustade or Rustic Apple Tart. If you are a bit of a nut, then try Aunt Anna’s Pecan Pie or my Chocolate-Peanut Butter Tart. And no, I don’t believe the Pilgrims had either chocolate or peanut butter.

Still need a few ideas for this weekend? How about Baba Ganoush to start. Followed by Moroccan Spiced Vegetables & Chickpeas with Couscous or Coq au Vin with Lemony Kale & Radicchio Salad .

And for dessert … Pumpkin Cupcakes!

Have a great weekend and bon appétit!

What are your plans for the weekend … advance prep for Thanksgiving? A last hike before the snow flies? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2015

Friday the Thirteenth & Lemony Kale & Radicchio Salad

You survived the ghosts and spirits of All Hallows Eve. Now, just when you thought, phew, it’s safe to go out, along comes Friday the Thirteenth. Unless, you’re not superstitious? Come on; admit it, maybe a little.

As we head towards Thanksgiving, I remember the year a guest called with last minute regrets. Eva’s boyfriend had come down with a cold. Nothing serious, but he couldn’t come to the party. Would she come anyway? At first agreeable, Eva quickly changed her mind. No, guilt didn’t compel her to stay home to feed the boyfriend chicken soup. Eva was agreeable until she found out that we would be thirteen around the table. No cajoling could change her mind.

While I don’t think I’d turn down a dinner invitation, I guess there is a bit of superstition in all of us. Take crows and black cats. My backyard has been a favorite spot for neighborhood crows. Folklore tells us that a single crow is unlucky but two are good luck. Three means health, four wealth, five sickness and six, watch out, death. It’s hard to keep track, three today, a flock tomorrow. In any case, they are noisy and a general nuisance.

Until, a neighbor’s black cat started slinking around. Cats, particularly black ones, became notorious in the Middle Ages. That’s when the church decided they were demons, the familiars of witches. I don’t think my neighbor was a witch and, besides, her cat brought good luck. He scared away the noisy crows. They moved a year or two ago and I worried that the crows would be back. Blessed again, a new black cat has taken over. What’s the attraction? Although I have played one on Halloween, I am not a witch. I have no idea why these cats prowl my garden but I’m happy for the peace and quiet.

Ut oh, I’ve wandered off course; back to Friday the thirteenth. Celebrating TGIF is a recent thing. Biblical tradition holds that Friday is a no-good, very bad day. I’m not sure how, why or who knows these things but … Eve tempted Adam with the apple on a Friday. The Great Flood began on a Friday. The profusion of languages at the Tower of Babel was unleashed on a Friday.

Now, in defense of Friday (and, yes, to be contrary), the first American train robbery occurred on a Saturday. The Titanic sank on a Sunday. Hurricane Katrina hit on a Monday. The stock market crashed on a Tuesday. The great earthquake shook San Francisco on a Wednesday. At least one of the blizzards of 2015 blew in on a Thursday. BUT, with the words “Mr. Watson, come here, I want you.” the telephone industry was born on a Friday. I’m sure lots of other good things happened on other Fridays but, for the moment, that’s all I got.

Now for the number thirteen, it’s been plagued with distrust for centuries. Take your pick, ancient mythology or Christianity, a villainous thirteenth man shows up and havoc reigns. Roman witches gathered in covens of twelve and the devil made thirteen. From the Norse gods to the Last Super, malice and mayhem ensued when a thirteenth guest showed up at the table.

Perhaps Eva was on to something! Triskaidekaphobia, the fear of the number thirteen is more common than you might think. After all, most skyscrapers skip the thirteenth floor; airplane seat rows jump from twelve to fourteen and few, if any, hotels have a room thirteen.

What are your plans for Friday? Will you shout TGIF or cower under the covers? If in doubt, remember; laughter and cheer (and maybe one of those fancy artisanal beers) are perfect ingredients for a lucky Friday the thirteenth.

Bon appétit!

Lemony Kale & Radicchio Salad
Need a good luck dish for Friday the thirteenth? Think greens. Kale is the latest foodie favorite so give it a try – now or at your Thanksgiving feast. Enjoy!
Serves 8

2-3 garlic cloves, minced
1 tablespoon Dijon mustard
1/2-1 teaspoon brown sugar
Kosher salt and freshly ground black pepper to taste
Zest and juice of 1 lemon
Extra virgin olive oil
About 8 ounces baby kale, stemmed and cut in thin ribbons
1/2-1 small head radicchio, cored and cut in thin ribbons
2-3 scallions, thinly sliced
2-3 radishes, thinly sliced
1-2 carrots, cut in thin ribbons with a peeler
About 2 ounces pecorino Romano cheese
1/2 cup dried cranberries
1/4 cup toasted pumpkin seeds

Put the garlic, mustard and brown sugar in a clean glass jar, add the lemon juice, season generously with salt and pepper and stir to combine. Add olive oil to taste, tightly cover the jar and shake vigorously to combine and emulsify. Let the vinaigrette sit for 30 minutes or more to combine the flavors.

Can be made ahead and stored in the refrigerator. Bring to room temperature before serving. Store extra vinaigrette in the refrigerator.

Put the kale, radicchio, scallions, radishes and carrots in a large bowl and toss to combine. Sprinkle the salad with lemon zest, drizzle with enough vinaigrette to lightly coat and toss again.

To serve: transfer the salad to a deep platter or individual plates. Use a vegetable peeler or a coarse grater to make pecorino Romano shavings. Sprinkle the salad with the cheese shavings, cranberries and pumpkin seeds.

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One Year Ago – Wild Rice & Mushroom Stuffing
Two Years Ago – Sweet Potato & Goat Cheese Crostini
Three Years Ago – Pumpkin Cheesecake
Three Years Ago – Rustic Apple Croustade
Four Years Ago – Cranberry Sauce
Five Years Ago – Decadent Cheesy Potatoes
Six Years Ago – Broccoli Puree
Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? Are you superstitious? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye,