Make a mouthwatering meal with these easy recipes.
Ah, the holidays—is there a more brilliant time of year? Rhetorical question. There’s not. The season is upon us and with Thanksgiving (and friendsgiving) coming up, we’re finding ourselves in need of some impressive holiday recipes. If you’re not exactly an iron chef, don’t fear. We’ve got an entire meal plan of Thanksgiving recipes that are simple and delicious. From rustic focaccia bread to a sweet pumpkin cake, each of these foolproof recipes are sure to create a spectacular menu. You might not be a professional cook, but your guests will never know it.
Table of Contents
Simple Focaccia Bread Recipe
Homemade bread is something that sounds incredibly hard to make. Yet this recipe, with its short ingredient list, is a breeze. Just don’t tell your guests how easy it was!
2 teaspoons active dry yeast (1 packet)
½ teaspoon sugar
1 ½ cups warm water
3 cups all-purpose flour
Mix together the yeast, sugar, and warm water in a small bowl. Let sit for 5 minutes until the yeast bubbles.
In another large bowl, combine the flour and 1 ½ teaspoons salt. Add the yeast mixture and knead with your hands to combine. This kneading process will take a 1 or 2 minutes or until the dough is smooth.
Lightly coat another large bowl with olive oil. Move the dough to this new bowl. Then drizzle the dough with olive oil, while kneading for 1 more minute.
Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 hour.
Preheat the oven to 425 degrees F.
Use olive oil to lightly coat a 12 x 9-inch baking pan. Spread the dough evenly in the pan, drizzle lightly with more oil, then let it rise for 30 minutes.
Poke holes into the top of the dough with your fingers. Sprinkle generously with salt.
Bake for 20 to 25 minutes or until the top is golden.
Remove and let cool. Serve with more olive oil and pride.
Prosciutto, Mozzarella, and Fig Salad Recipe
Create a restaurant-worthy salad in only three steps.
For the Dressing
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
½ tablespoon fresh squeezed lemon juice
⅛ teaspoon kosher salt
Fresh black pepper, to taste
For the Salad
5 cups baby arugula
4 ripe figs, quartered
4 ounce fresh mozzarella, sliced and torn into pieces
2 ounce thin-sliced prosciutto, torn into pieces
8-10 small, fresh basil leaves
Combine the ingredients for the dressing.
Place the arugula on a platter, top with prosciutto, cheese, basil, and figs.
Drizzle dressing over salad.
Horseradish Mashed Potatoes Recipe
This ridiculously-easy dish puts a twist on the traditional mash potato recipe with a kick of horseradish and pairs well with just about any main dish.
2 lbs small red potatoes
1 tablespoon horseradish
½ cup sour cream
1 tablespoon butter
1 teaspoon kosher salt
¼ teaspoon white pepper
3-4 whole roasted garlic cloves, finely chopped
Quarter potatoes and cover with water in a medium pot. Bring to a boil, then cover and simmer on medium to low heat for 20 minutes, or until potatoes are soft.
Drain the excess water. Mash the potatoes and whisk in the rest of the ingredients—easy peasy.
Cider-Brined Pork Chops Recipe
Let someone else handle the time-consuming turkey. Instead, whip up these mouthwatering marinated pork chops for an unexpected (yet unforgettable) entrée.
To make the brine
4 cups cold water
2 cups apple cider
½ cup maple syrup
¼ cup kosher salt
4 pork chops
To make the apple mostarda (a sweet Italian condiment)
2 cups apple cider, reduced (simmered on low heat) to ¼ cup in a small saucepan
1 apple, diced
Juice of ½ lemon
¼ cup finely diced red onion
2 tablespoon whole grain Dijon mustard
⅓ cup toasted pumpkin seeds
¼ cup mixed herbs (parsley, chives)
2 tablespoons olive oil
Combine brine ingredients into a container and stir until salt is dissolved.
Marinate pork chops in the brine and place in fridge for at least 2 hours.
Remove pork chops from brine, pat dry, and rub lightly with olive oil.
Heat grill pan on high heat until smoking. Grill pork chops until cooked through, roughly 5 minutes per side.
Set aside. Combine all ingredients for mostarda in a small bowl. Season to taste with salt.
Top pork chops with mostarda and serve.
1-Bowl Vegan Pumpkin Cake Recipe
⅔ cup chickpea brine (the liquid in a can of chickpeas)
1 ¼ cup coconut sugar
1 ¼ ripe banana, mashed
½ cup maple syrup or agave nectar
1 ½ cups pumpkin purée
¼ cup olive oil
¾ sea salt
1 ½ teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoon pumpkin pie spice
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 ½ cups rolled oats
1 ½ cups almond flour
2 ⅓ cup all-purpose flour
Vegan Frosting (optional)
½ cup vegan cream cheese, softened
⅓ cup vegan butter, softened
2 ½ cups powdered sugar
½ cup flour or ⅓ cup more powdered sugar (optional for thickening)
To make the frosting, add cream cheese and butter into a mixing bowl. Beat or whisk vigorously to combine.
Add powdered sugar in ½ cup increments until thick and spreadable.
Add flour into the frosting mix (or substitute more powdered sugar) until the frosting reaches the desired consistency. Set aside.
Preheat oven to 350 degrees F. Lightly grease two 9-inch cake pans and dust with flour.
Add chickpea brine to a large bowl and beat on high for 2 to 3 minutes until light and airy.
Sift coconut sugar into the bowl and continue beating.
Add mashed banana, maple syrup, pumpkin purée, oil, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Beat to combine.
Add almond milk and apple cider and beat again.
Add oats, almond flour, and all-purpose flour and stir with a wooden spoon. The batter should be thick yet still pourable. If it’s too thick, you can add more almond milk. If it’s too thin, you can add more almond flour.
Pour batter into two cake pans and bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Take cake out of the oven to cool.
Once cake is completely cool, transfer cakes to a serving plate and top with frosting of your choice.