Preparations started on Wednesday evening, when we made a Spinach and Caramelized Onion Dip, a Squash and Apple Soup, Maple Ginger Cranberry Sauce and a Vegetarian Gravy, since all of these recipes benefit from a night of flavor marrying in the fridge. The soup and dip both came out delicious, but the gravy was a little bland.
|2nd Course: Massaged Kale Salad w Apples, Craisins, & Pumpkin Seeds|
|Maple Mustard Glazed Parker Farm Carrots were Delicious!|
|Giada Inspired Baked Mashed Potatoes with Peas and Cheese|
|Apple Tart Recipe from Clean Food by Terry Walters (The Carrot Recipe came from her, too!)|