BEYOND THE BIRD

Give thanks with a grateful heart....

That is where we must begin at this time of year.
Aside from collecting food donation for Kitchen on the Street (our chosen charitable recipient this year), we wine and dine while reflecting on God's goodness and blessings in our lives.
Here's hoping that you take a moment to do the same with your family around your Thanksgiving dinner table.

Now for the menu:

Cocktail: Cranberry and Blueberry Sangria

Appetizer: Baked Brie drizzled with Honey served with a variety of crackers

Salad: Shaved Brussels Sprout Salad

Entree: Zucchini Ribbons Pumpkin Lasagna

Side Dish 1: Roasted Beet and Sweet Potato Hash

Side Dish 2: Garlicky Green Beans

Dessert: Apple Pecan Upside Down Cake

Recipes

Cranberry and Blueberry Sangria
2 bottles dry red wine (such as Pinot Noir)
4 cups cranberry juice
1/3 cup honey
1 lemon, sliced and seeded
1 lb blueberries
2 cups chilled sparkling water
Crushed ice

1. In a large glass spouted dispenser (or pitcher), mix wine, juice, honey and lemon.
2. Stir until honey dissolves.
3. Add blueberries, then refrigerate about 2 hours.
4. Add sparkling water before serving and pout over ice.

Baked Brie drizzled with Honey

Shaved Brussels Sprout Salad

Zucchini Ribbons Pumpkin Lasagna
6 zucchinis, sliced lengthwise into 1/4" thick ribbons
1 lb lean ground turkey
1 medium sweet onion, chopped
1 celery stalk, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
1 large can (30 oz) pumpkin pie filling
1 tbsp orange juice
1 tbsp olive oil
1/2 cup chopped fresh parsley
2 - 15 oz tubs ricotta cheese
1 - 15 oz tub grated parmesan
salt and pepper to taste

1.   Preheat oven to 400F.
2.   Heat olive oil on a large deep skillet over medium high heat.
3.   Add ground turkey and cooked 3 minutes until almost done.
4.   Add chopped onion, celery & red pepper, cooked until onion turns clear.
5.   Add garlic, orange juice and pumpkin pie filling.
6.   Stir together then add chopped parsley, salt and pepper.
7,   Line a casserole dish with a layer of zucchini ribbons.
8.   Pour one layer of pumpkin mixture over zucchinis.
9.   Spread a layer of ricotta cheese over pumpkin mixture, then sprinkle a layer of grated parmesan   on top of the ricotta cheese.
10. Repeat step 7-9.
11. Bake covered for 20 minutes, uncover and bake another 20 minutes.

Garlicky Green Beans

Roasted Beet and Sweet Potato Hash

Apple Pecan Upside Down Cake