Gingersnap Cookies with White Chocolate

 

My sister, Gina, is an incredible baker.

She makes desserts that are the epitome of #craveworthy.

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Chocolate Clouds

My sister, Alecia, is One with the cookie the same way some people are One with nature.

And by “the cookie” I mean every cookie ever made.

Come December, she hosts an epic Christmas party and serves not one, not two, not five, but over 20 different types of cookies!

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Christmas Pasta

Christmas is by far my favorite time of year.

Around Christmastime I’ll never complain about the cold and the snow.

The snow is the perfect backdrop to sparkling lights!

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Pumpkin Butter

It’s the day before Thanksgiving, which means my 10-day "Meat On The Side Countdown to Thanksgiving" is officially coming to an end.

Aw, no need to cry! I know, I know--it’s a sad day--but I promise there will be more Meat on the Side recipes in the very near future!

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Beet Cranberry Sauce

Cranberries have a zingy tartness that brings all of the other foods on your Thanksgiving Day plate to life.

And although the canned stuff may be an old staple on your table, consider clearing some space for this simple--but spectacular!--homemade version.

I start with a traditional cranberry sauce and add some beets that have been put through the blender.

Then I strain out all of that vibrant juice.

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Acorn Squash Bread

Banana bread.

Zucchini bread.

Pumpkin bread.

All delicious and easy-to-make moist and flavorful breads, thanks to the fruits and veggies they incorporate.

So let’s keep the Veggie Bread Train in business!

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Sriracha Honey Brussels Sprouts

I love that Brussels sprouts have made a powerful comeback in recent days.

People are excited to learn that a deeply browned, roasted Brussels sprout is much different--and tastier!--than a steamed one.  

And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level--adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!

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Mushroom Gravy

My “Meat On The Side” philosophy, at its simplest, is about eating less meat and more veggies.

But if you want to get a little more complex, it's also about infusing vegetables into your meals--not just to make those meals more nutritious, but to elevate those dishes--to make them better. 

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Pomegranate Glazed Carrots

Sometimes--like for Thanksgiving--you want to take things up a notch! 

You really want to spend some time perfecting each dish.

And in this case, you could start by simmering down some pomegranate juice into a thick molasses-type sauce.

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Rosemary + Garlic Roasted Parsnips

I think we can all agree that a good Thanksgiving Day table includes a plethora of side dishes.

I love Thanksgiving because millions of people end up eating a “Meat On The Side” meal without really thinking about it.

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