At Thanksgiving, If You Take Sides, Make Sure They’re As Tasty As TheseIt’s Thanksgiving, which means you’ll be seeing Aunt Martha’s sweet potato casserole encased in a marshmallow cloud that has drifted too close to the sun. Cousin Joe, who’s just here for the game, will bring his famous can-shaped cranberry sauce that looks like it’s been attacked by a slinky. Then your sister will arrive with her sad concoction of green beans drowning in cream-of-mushroom soup, flecked with floating onion strings that have been flung like debris from the Titanic.
There’s a certain charm to these standbys, and by golly, you might even like them. But maybe this year you’re ready for a change. Not a big one, like subbing tofu for turkey. Just a twist, you know — one that keeps you from being accused of breaking tradition but also says, “It’s my kitchen and unless you’re helping, go away.” And, hey, wouldn’t we also like to keep it simple so that we actually have some time to enjoy ourselves?
Morning Edition’s Steve Inskeep spoke with chef Mike Isabella, a Washington, D.C.-based restaurateur, about how to tweak that traditional dish into one you still wouldn’t mind bringing home to meet your mother.
This was my breakfast before work this morning.
Recipe: Smoothie bowl. Kale, beans of choice and banana. Overnight oats with chia seeds.
Topping: Apple, melon, pumpkin seeds, coconut, chia seeds, oats and goji berries.