Saw this salad made the other day on The Kitchen. It sounded delicious to me and I will be making it as soon as there's more room in the fridge.

https://www.foodnetwork.com/recipes/geoffrey-zakarian/tricolore-salad-12939320

Think I'll also add some nuts, pecans or almonds.

nekotish, that sounds good.

My sister always makes some variation on brussels sprouts for Thanksgiving day and I really like the ones she makes with roasted brussels sprouts and sweet potatoes .... mixed with one or more of something like chickpeas/quinoa/pecans and dried cranberries. I could eat it as a meal. :)

I can't abide brussels sprouts. I keep trying. The only time I haven't had to spit it out was at a dinner party last year when I was highly motivated to be seen eating what was offered and the piece I got was a sponge for oil and cheese. It only tasted icky rather than "spit that out now", (if it even got past my nose saying, "That's not food. Don't eat it."). :) I do better with greens, but the only part of the tricolore salad I actually like is arugula. It's so pretty! Cindy, I hope you get a chance to make it.

But, Nekotish, I've never seen, much less tasted, a cacio e pepe dish which wasn't pasta. Being curious, I finally gave up looking for your exact recipe (should have asked, I know, but I'm not going to cook brussels sprouts). I checked out the top hit on Google, and it looked and read kind of perfect for my kohlrabi! I mean, they're cousins, right? And I could put some slivers of the leaves in as well. I think it would be good rewarmed. Kohlrabi is good crisp, but even better soft.

Likewise, PM, your sister's roasted sprouts (read kohlrabi) and sweet potatoes sounds great! With toasted chickpeas and semi-dried fresh cranberries (no sugar). Maybe pistachios, too, for color and an in between texture.

I'm feeling inspired! Thank-you!

OK, it is a bit starchy and a little pumpkin adjacent.... but I do love Mimi Thorrisson's Butternut Gratin. Here it is reproduced

https://leitesculinaria.com/97453/recipes-butternut-squash-gratin.html

I roasted delicata squash rounds, sliced about 1/3 inch thin, with some diced onion, earlier this week. Used evoo and Mrs. Dash garlic herb seasoning plus some salt. Was absolutely delicious, in fact I couldn't stop eating it. I can't always find it in the stores, but it is my all time favorite squash I think. Does not get as mushy as some of the other squashes. I've also done roasted seasoned sweet potato wedges. But my family likes the sweet dish, complete with marshmallows, so that's what I have to make . . . Same with stuffing, I like a wild rice one with feta cheese but hubs wants a traditional one.

I've seen brussel sprouts shredded up like a slaw and I've eaten it. But I really like brussel sprouts. But mostly the fresh ones, not frozen. They don't benefit from much cooking. We like them roasted or stir fried. But rarely get them because they are expensive, $3.50/lb. So for us they would be a treat. But probably not for Thanksgiving since I am the only one who really likes them.

Gooster, no problem on pumpkin adjacent! I just meant that since there was a pumpkin thread currently going I didn't want to divert pumpkin from it. That gratin sounds awesome! I used to somewhat dislike cream but have been learning to embrace it. Thanks!

LP, we get the whole stalks around this time of year, though I don't know the price. I wish I could magically transport all my brussels sprouts to you. Everyone thinks I love them because I love vegetables, and I can't. Raw, fried, roasted, en casserole, any of it. Even the one which was all oil and cheese, wasn't good. It was just well enough masked I didn't have to spit it out. :) I wish I could send you my portion, every time!

At my Thanksgiving cousin's house there are always three different sweet potato casseroles because each wants her own traditional one. One has the marshmallows, one is the chunks with the glaze, and one has the crushed pineapple. I take a dab of each to be diplomatic. They're...edible. But roasted? That's it for me. Takes oven space, but can be easily rewarmed in less space. Sliced and drizzled with EVOO and balsamic vinegar, dusted lightly with S&P, and low roasted until all the edges are dark and yummy. But I tried to buy some sweet potatoes and two places were out except for the pre-prepped, cubed kind for we-pay-our-laborers-well price. They're back today, so I have some on my list for trying new recipes. :)

Not sure it would appeal but Ina G's Spinach Gratin is almost always part of our Thanksgiving spread.

pillog, the cream just bakes down into the gratin and so it is not nearly as creamy as you might think. Although I love roasted brussels (and sweet potatoes), I really enjoy a pasta dish I think I first saw here. Shaved brussels, lemon, bacon --- it is a way to sneak brussels into someone who doesn't like them.

Gooster, I appreciate your enthusiasm, but there's no sneaking brussels sprouts into me. I can smell them ten feet away. That single one I ate last year did no sneaking! It was chewable and swallowable, but there's no need to waste good food trying to hide brussels sprouts. Make them in ways that people who like them will like them. My entire genetic heritage tells me it's poison. ;)

Chloebud, that's certainly Ina-rich! I'm sure I'd like it. :)

Have you seen my friend's green kugel recipe (I've posted it before)? It's highly spinach, with other good things too, but has eggs rather than cream and cheese. Everybody loves it, but I usually do it for Passover because it's a casserole (or veggie "brownie" since it makes bars) and really easy to make ahead and reheat.

I'm looking forward to testing the bs recipes with the kohlrabi. I've also been looking for new things to do with broccoli, and I what I've found is underwhelming.

Oh, it’s definitely Ina rich! Also totally make ahead. I’ll assemble it on Tuesday for turkey day dinner on Thursday. It usually plays a part of our Christmas Eve dinner, too. Really nice with prime rib.

Would like to see the kugel recipe!

@chloebud I make Ina's Spinach Gratin at Chritmas and sprinkle with chopped roasted red peppers so it's red and green. It is always devoured, it's one thing that there are never any leftovers of!

Here's the Green Kugel:

8 eggs

6 Tbsp. oil

2 c. chopped onion

1 c. chopped carrots

1 c. chopped red pepper?

2 c. chopped yellow squash

1 c. chopped parsley

4 matzot (soaked in water)

1/2 c. chopped fresh basil

2 pkg. frozen spinach (fresh is fine if it's firm and really fresh--wilt first and chop lightly)

4 cloves garlic pressed

1 tsp pepper

1 tsp salt

-------------

1 package mini bell peppers for decor

Press water out of matzah.

Defrost and drain spinach, pressing out excess water.

Sauté onions in oil ten minutes until soft and beginning to color.

Add all veggies except spinach (and decor peppers). Sauté for five minutes.

Combine spinach, matzah, cooked veg, eggs, and seasoning in a large bowl. The heat of the vegetables may make the wet ingredients weep. If this happens, squeeze out excess water.

Pour into 9"x17" greased baking dish (or two 9")

Slice mini bell peppers to make rings, and place them at intervals, centered in the size of the portions you'll cut.

Bake at 350° F for 45 minutes.

If you're rewarming, cut the squares first (much easier to cut cool) but leave in the dish. Rewarm for a similar time and temperature as the initial bake.

nekotish, great idea!

plllog, thanks…nice combination of ingredients!

What are your other veggie sides? Or are you destined to find a use for this kohlrabi, or is this just about making something that travels well? I've never eaten kohlrabi (that I'm aware of). And, in truth, I'm not fond of brussels sprouts either, but my sister loves them. If I could choose, my preference for veggie sides with a turkey dinner would be mashed potatoes to hold some gravy, sweet potatoes (w/ minimal butter and brown sugar only), [garlic] green beans, and cranberry sauce.

eta: I meant to add that the other popular non-starchy side veg I've seen at turkey dinners is what I'd call an onion casserole. I've only seen it done as whole onions in a cream sauce, and I don't have a recipe. lol!

PM, not stuck on kohlrabi. Just that we've been getting some and I like it, and these brussels ideas seem to fit it. Travels well and doesn't need more kitchen action than a little oven space are essential if it's going to Thanksgiving. For our Thanksgiving there will be the three competing sweet potato casseroles, mashed potatos (white), cranberry sauce, maybe the cranberry jelly with the ridges. My auntie loved the last, and Thanksgiving was her holiday, but I don't know if it'll appear now that she's gone. She made it to 101. There will probably be green beans, but probably not casserole unless one of the incidental guests brings it. Sometimes, there's green salad. I'm often asked to bring another veg. My traditional job (since I was 14) is to bring the guacamole. So I'll be serving the sweet potato dish on a different holiday, but the cacio e pepe is a contender for T’Day. Hoping to test them soon.

That's a lot of sweet potatoes! My traditional job on T-day is to make the cranberry sauce, dinner rolls, and two or three pies. :) eta: all things that can travel.

Roasted broccoli florets. Toss with olive oil then shake in a mixture of garlic powder and finely grated parmesan cheese and a touch of paprika (I sometimes add panko to the mix as well). Bake at 350 on a parchment lined sheet pan until just crisp tender. Transport in an insulated bag. They will continue to cook These taste great warm, room tempo or even cold.

I’d like that broccoli with crushed hot pepper! :)

School lunches of turkey dinner always came with peas, right? What about something made with snow peas?

Turnip puff was always a staple at our table. So light and fluffy.

Turnip Puff

6 cups cubed turnips (rutabaga)
2 tbsp. butter
2 eggs, beaten
3 tbsp. flour
1 tbsp. brown sugar
1 tsp baking powder
salt and pepper and nutmeg to taste
1/2 cup fine bread crumbs
2 tbsp. butter, melted

Cook turnip until tender. Drain and mash. Add butter and eggs. Beat well. (this much can be done the day ahead.)

Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips.

Butter a casserole and put in turnip mixture; combine
crumbs and butter. Sprinkle on top. Bake at 375 F for 25 minutes or until light brown.

I've also made Jude's (a past member) Corn Pudding the past few years for gatherings and it too is a hit.

Corn Pudding

1/4 cup sugar
3 tbsp flour
2 tsp baking powder
2 tsp salt
6 eggs
2 cups cream or half-and-half
1/2 cup butter, melted (use butter, not margarine)
6 cups frozen corn, thawed (the corn must be thawed)

Combine dry ingredients. Beat eggs with a fork in a large bowl, stir and cream and melted butter.

Gradually add sugar mixture, stirring until smooth. Stir in corn.

Pour into lightly greased 9x13" baking dish and bake at 350 45 minutes until deep golden brown and mixture is set. Let stand 5 minutes before serving.

We found that the longer it sits the better it is. The leftovers are excellent too.

I was just cleaning my roots drawer and was thinking, ”No rutabegas. No Jasdip’s puff.”

I'm seeing a recurring theme. Cream, butter, cheese, starch/sugar. The four food groups?

Well I can also add my SIL's broccoli casserole but has Uncle Ben's instant rice pouch and canned cream soup. I'll pass :-)

Some of those mid-20th C. packet recipes are brilliant, like the Coca-cola Brisket, but most of them are...odd. OTOH, my auntie's Jell-o salad was a marvel (and the recipe will die with her). It's not only delicious, truly delicious, but it has a lot of veg and less sugar and a lot of dressed salads. Not at all desserty. I used to like Campbell's soup. I half lived on it in college when I couldn't face anything else when I got home late. Nowadays, there's something about the can that I taste. Something bad. And there's all that salt, which I'm not used to anymore. And I have time to cook. :) I should make a big batch of Ina's tomato soup.

Speaking of tomatoes, I saw something recently about compressed tomatoes with basil syrup. The thought makes my toes tingle.

Does this appeal to you at all? When I first heard the name of the recipe, I could not imagine that it would be edible. I love turnips, I love turnip greens, but au gratin? Weird, or so I thought. One of the cookbook club members brought it and if I hadn’t been minding my manners, I would have licked the plate!! btw, it is from Vivian Howard’s Deep Run Roots and is hands-down my favorite recipe from that book!

Omg, I grew turnips one year and didn’t care for them, but that recipe could change my mind. It looks and sounds fantastic.

plllog, I was thinking about Ina G’s Vegetable Tian that I like. It does call for potatoes but maybe sub with something less starchy…?

https://barefootcontessa.com/recipes/vegetable-tian

Chloebud, thanks! I have that one—maybe you posted it before? I liked it but the family didn't like it enough to repeat.

Bbstx--what’s not to love with butter, cream, parm, fontina...I shoild say, I conside my pumpkin laasagna a cheese and pasta dish, not a vegetable dish. I like the idea, though. I might try a not-so-gratin version. ;)

I'm finally able to try some stuff, including this salad that was inspired by something from a restaurant. That was mostly different, but inspirational.

Golden Kiwi Salad serves 4

4 firm and ripe golden kiwis (or green), quartered and sliced thick

2 medium radishes, sliced .5 very thin

3 ”x3” cucumber or 6”X1.5” English cucumber sliced 3.0 thick, peels on

1 slice 1/4” thick 4” diameter red onion cut into short strings

1/2 juice orange, juiced

Citrus Chipotle dressing 1-2 TBSP (sorry, too tired to make essentially the same thing. Vinaigrette of oil and vinegar, OJ concentrate (Frozen OJ), salt, chopotle powder, sweetener if too sour, lemon juice to thin and acidify, whatever thickener you desire)

Optional, small crumbled feta or queso blanco or fresco

A fresh herb such as cilantro, mint, tarragon, cress ot arugula. ONLY ONE and use sparingly because it will wilt.

Tonight I sort of made the Vivian Howard turnips. I probably should have looked at it analytically first but I'm glad I sort of mad it (except where I didn't). It's called "Gratin". I read the ingredients. A gratin is usually a cheese dish, the word referring to the grating of the cheese. This is indeed a cheese dish with a custard carrier and enough bread to make it bread pudding. Here are the ingredients:

2 tbsp butter, divided

8 oz greens , wilted to 1 cup

3 medium onions, halved and sliced with the grain

1 egg

1 1/2 tbsp salt, divided

1 cup Parmigiano-Reggiano, grated on a microplane

2 cups turnip roots, peeled and cut into 1/2-inch dice

1 cup Fontina, grated on a box grater

2 cups heavy cream

10 turns of the pepper mill or scant 1/4 teaspoon black pepper

5 garlic cloves, sliced thin

3 cups stale crusty bread cut into 1/2-inch cubes

1/2 tsp dried thyme

I just didn't want to go so heavy, so I used 1 tbsp butter in the veg and sunflower oil spray on the dish, 2 bunches of baby turnips and their greens, which just about filled the measures correctly, a tiny bit on the scant side. I had a really big onion, closer to softball sized than baseball sized, which filled the sauté pan, so I went with that. It didn't say what kind of salt, but I assumed coarse from the quantity, and used about half. I have parm and fontina but want them for something else, and I had some Lamb Chopper which needed using and was tasty enough and mid-dry to sub for both. I also have cream, but I just didn't want it to be that heavy, so I used a 12 oz. can of whole evaporated milk and made up the quantity with half a cup of non-fat leben. No crusty bread, so I used a slightly freezer burnt bakery croissant. And I spilled the thyme a little, but it was curly and airy, so that probably didn't spoil the measure. I used about three handfuls of the cheese in the body, as directed, plus another handful on top, or about a third of the total amount called for.

What a mess!! She points out where you can reuse the sauté pan but given all the other pots and vessels, how could you tell you were saving washing up? I didn't want to boil my turnips so I precooked them in the microwave, so that was only a Corelle bowl rather than a 6qt. pot. It was still a lot of vessels. I hope they pay their scullery workers fair wages and plenty of perks!

So ratios by volume: turnips + greens = bread = cheese = cream + onion + egg-ish. This is not a vegetable recipe.

It came out fine. Very tasty. I didn't do the long soak because the custard had no trouble permeating the croissant.

Conclusion, the bread pudding is very tasty. Using cream and the correct amount of cheese would have made it that much more gooey and decadent. It did nothing for the turnips, however. The sweetness of the caramelized onions fought with the sharpness (which is mild in these tiny turnips. The greens were more about hey, what's that in my pudding than desirable. If you need to bribe people with fancy fats to eat turnips, I guess this is a way to do it. Definitely worth the try, and it'll make nice breakfast food.

ETA--it's something of a hit (though the greens get picked out and eaten separately). I doubt there'll be any left tomorrow.