Couscous Salad with Butternut Squash and Cranberries

This recipe makes a lot, can be served warm or cool, and keeps well, so this is the perfect make-ahead potluck dish. The sweet flavor of the roasted squash make it equally fitting to serve for brunch or a side dish at dinner. You can also make a batch on Sunday and have lunches all set for the entire week.

couscous salad w butternut squash cranberries

There are a lot of parts to this dish, but you’ll find it comes together surprisingly quickly. While the squash and onions are roasting, you can plump the cranberries and make the couscous. All that’s left is to toss everything together with the vinaigrette. You’ll find that the salad is even better the second day after the flavors have had time to mingle.

couscous salad w butternut squash cranberries 2

 

Serves 8-10

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Turkey, Bacon, and Havarti Sandwich

Stack leftover sliced turkey with cheese and other toppings on a fresh sourdough loaf to make four sandwiches in one. Havarti is a Danish cheese that is semi-soft with small irregular holes and a mild flavor. You can substitute whatever you have on hand, including Muenster or Swiss cheese for Havarti and cranberry sauce in place of bell peppers and vinaigrette.
turkey-bacon-havarti sandwich
Ingredients

  • 1 (7-inch) round sourdough bread loaf
  • 1/4 cup balsamic vinaigrette
  • 1/2 pound thinly sliced smoked deli turkey
  • 6 (1-oz.) Havarti cheese slices
  • 1 (12-oz.) jar roasted red bell peppers, drained and sliced
  • 4 fully cooked bacon slices
Preparation

 

1. Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve center of bread loaf for other uses, if desired.)

2. Drizzle 2 Tbsp. vinaigrette evenly in bottom bread shell; layer with half each of turkey, cheese, and peppers. Repeat layers with remaining turkey, cheese, and peppers, and top with bacon. Drizzle evenly with remaining 2 Tbsp. vinaigrette, and cover with reserved bread top; press down firmly.

3. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges.

 

recipe from: southernliving.com

 

Thanksgiving Countdown – 1 Week Prior

place settingsOkay, here we go! Just One week left until the Big Turkey Day! So much to do, so little time.  Hopefully you’ve been able to follow our weekly planner these last couple of weeks.  If not, go ahead and take a look at what you can accomplish:

1 Month Prior
3 Weeks Prior
2 Weeks Prior

But don’t panic, there is still time.  For this week, here’s your “to-do” list:

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