I think out of all of the holidays Thanksgiving is one of my favourites. Turkey with roasted root vegetables, petits pois (that’s French for little peas, sounds more delicious in French doesn’t it) and of course it wouldn’t be thanksgiving without stuffing and pumpkin pie.
People always tend to think that the bird is the showstopper but it’s what’s shoved inside that really counts. I make it sound so appetizing don’t I, what can I say it’s a gift. I challenge anyone who thinks that there stuffing is better to a stuffing show down because my families stuffing is what dreams are made of.
This recipe has been in our family for decades, it all started with my Grandma. Every year she used to be in charge of the bird. She would get up at the ass crack of dawn to prep it clean it stuff it and tie it. For some people that’s a fun Friday night but for our family it’s thanksgiving at it’s best.
And then there’s the holiday dish wear, I’m not sure why but my mom invested in these bigger than life “fancy” plates that with the amount of food these things hold you could feed a small village.
So you clean off your “plate” or serving platter as I like to call them, and just when you think you could be at your breaking point and that there is no way you could ever eat another bite, fresh air and water for the rest of the week, out comes the pumpkin pie and surprisingly enough all of a sudden… you find room.
It’s like magic, we’ll call this the giving of thanks magic. Thank you for giving me room to eat pie.
So for those nights when you’re craving the flavours of fall but a twenty pound bird just seems like too much work, this fall harvest salad is like thanksgiving for skinny people, your ass will thank me later.
Fall Harvest Salad
8 Skinless boneless chicken thighs
Fresh rosemary and thyme
2-3 cloves of garlic
1 tbsp. Avocado oil
Arugula (enough for 4 salads)
4 Corn on the cob (fresh is better but canned BPA free will do)
Salt and pepper to taste
Preheat your oven to 425 and lets get that chicken marinating. In a large glass bowl throw in your chicken, rosemary, thyme, chopped garlic, salt and pepper and avocado oil and let the chicken sit for at least an hour. If you’re pressed for time this is not a crucial step I just like to let the flavours really get in there.
Then on a baking sheet lined with parchment throw your chicken in the oven. I like to cook my chicken thighs for about 30 minutes at 425 then I lower the temperature to about 400 for the last 30 minutes.
Next up get a large pot of water and bring that to a boil. You’re going to want to cook your corn so that it can cool slightly before throwing it in your salad. Once cooled slice the corn off of the cob place in a bowl and set aside.
For me when I make salads I like to do each salad individually, that way each serving gets a little bit of everything, and it lets me show off my fancy plating skills.
Start with a big handful of arugula, then throw in the sliced radish, cucumber followed by a scoop of corn. Toss in a generous handful of cranberries and walnuts, then top the salad with alfalfa sprouts and on the side half an avocado and 2 chicken thighs.
I’m telling you it is the flavour of the holidays without all the hassle of the holidays.
Happy Thanksgiving 🙂