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Thanksgiving Dinner Menu


So this menu can be for your Thanksgiving dinner, or your Thanksgiving Shabbat Dinner! It's fall and fabulous.

Happy Thanksgiving!!


Here are some helpful Thanksgiving kitchen tools-

Organic Bamboo Cutting Board for Turkey Carving

Cranberry Gin + Tonic

Per Cup:

1.5 oz gin

2 oz cranberry juice

2 oz tonic water

1/2 lime, juiced

For Garnish:

Lime wedge

Fresh cranberries


Combine gin, cranberry juice, tonic water, and lime juice.

Garnish with a lime wedge, a sprinkle of fresh cranberries, and ice.

Whole Wheat Artisan Boule

Vegan and low on sugar

3 cups flour

3 cups whole wheat flour

4 tsp yeast

2 cups warm water

1/4 cup oil

2 tbsp sugar

Mix all together- no need to pre-proof yeast- and knead until a dough forms.

Let rise for 1 hour.

Divide dough into 2, shape into a boule, let rise on sheet pan.

Make slits on top with a food scissor or knife.

Bake at 450 for 25 to 30 minutes.

Mediterranean Eggplant and Olive Dip

Preheat oven to 400 degrees.

Slice 3 eggplants in half. Place skin side down on a sheet pan. Add 1 head of garlic, slice top, place on a small square of silver foil and drizzle a little oil, close the foil, and roast with the eggplants. Roast for 1 hour.

Remove and discard the eggplant skins.

In a food processor, blend the cooled eggplant flesh, squeeze out the roasted garlic, and add it to the processor. Blend it with 2 tsp salt, 1 tbsp olive oil, and one more fresh garlic clove.

Spread as your first layer on a shallow serving bowl .

In the same (dirty) food processor bowl -for the second layer - pulse 1 cup of green pitted olives. Layer over eggplant.

For the 3rd layer (optional) pulse 1/2 cup of pitted kalamata olives.

Drizzle the 3 layers with olive oil and garnish with parsley.

watch video here:

Roasted Sweet Potato and Pomegranate Seed salad

1 large sweet potato, cubed

Spring mix

1 chopped avocado

2 chopped cucumbers

1/2 cup pomegranate seeds

Optional sliced red onion

Roast cubed sweet potato on a sheet pan with olive oil, and salt, at 400 degrees for 30 minutes.


(I keep using this same dressing, I can't get enough!)

1 cup oil

1/4 cup apple cider vinegar

1/4 cup Dvash date syrup (or sweetener of choice)

2 tsp. salt

2 garlic cloves

1/2 red onion

Blend well with an immersion blender or food processor.

Haricots Verts and Cherry Tomato Salad

12 oz. bag of haricots verts (green beans)

Steam in a pot with 1/2 cup water, and 1 tsp salt for 5 minutes. Drain water and cool.

1 pint cherry tomatoes - halved if big

Season with olive oil, 2 fresh minced garlic cloves, and salt to taste.

Zucchini Coconut Curry Soup

1 onion, chopped

2 tbsp olive oil

4 zucchinis, roughly chopped

2 tbsp curry paste

1 can coconut milk

4 cups water

2 tsp salt

In a pot, heat up the olive oil and sauté the onion for 10 minutes. Add the zucchini, curry paste, coconut milk, water, salt. Bring to a boil, cover and lower heat to a rolling boil, for 30-45 minutes.

Using an immersion blender, blend until smooth.

Herb and Wine Turkey Breast

1 turkey breast, bone in, 4 lbs.

1 lemon

1/4 cup olive oil

4 cloves garlic, minced

1 tbsp kosher salt

Black pepper

2 cups white wine

4 sprigs fresh rosemary

Preheat the oven to 400 degrees.

Begin by seasoning the whole turkey– top, bottom and under the skin with the salt and pepper.

Place in a baking dish.

In a small bowl, zest the lemon, and juice it, then combine it with the olive oil and minced garlic.

Spread this mixture underneath the turkey skin, and all around the turkey.

Pour the wine into the baking dish, and lay the rosemary sprigs over the turkey.

Roast (uncovered) for 1 hour.

Gently cover the pan with foil until serving, to prevent drying out.

Curry Cranberry Couscous

1 box of instant couscous (5.8 oz)

1 tsp olive oil

1 tbsp white wine vinegar

1 tsp turmeric

1 tsp curry powder

1 tsp salt

1 red onion, diced

1 handful fresh parsley, finely chopped

¾ cup dried cranberries

¼ cup toasted almonds

Cook couscous according to package instructions.

Mix in olive oil, vinegar, turmeric, curry.

Mix until well combined.

Add red onion, parsley, cranberries and almonds, and gently toss it in.

Chocolate Bourbon Pecan Pie

2 cups pecans

3 eggs

3/4 cup brown sugar

2/3 cup corn syrup

1 tsp vanilla extract

1 tbsp oil

3 tbsp bourbon

1/2 tsp salt

3/4 cup chocolate chips

1 graham cracker crust

Preheat oven to 375°.

Toast the pecans on a baking sheet for 10 minutes. Chop them into smaller bits.

Whisk eggs, brown sugar, corn syrup, vanilla, oil, bourbon and salt. Add toasted pecans and chocolate chips. Pour into crust and bake for 50 minutes to 1 hour.


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