Since lunch is typically light, I’ve included a few recipes that will fill up the tummy in between breakfast and the much anticipated Thanksgiving dinner. Each of these recipes include a favorite Thanksgiving ingredient, from turkey to sweet potatoes to cranberries.
Butternut squash, carrot, and sweet potato soup
When the cold weather comes around I like to make warm soup using seasonal ingredients like butternut squash.
1 butternut squash, peeled and cubed
4 tablespoons butter
1 sweet potato, peeled and cubed
2 carrots, peeled and sliced
2 cups chicken broth
lemon pepper, to taste
salt, to taste
1. In a large pot, melt the butter on medium heat. Add butternut squash, carrots, and sweet potato and let cook until tender. Add chicken broth and bring to a boil. Let sit for 5 minutes.
2. Pour contents of pot into a blender and blend until consistency is smooth. Return to the pot and heat on low-medium. Season according to your preferences and serve.
Goat cheese and cranberry salad
This healthy salad would perfectly compliment the butternut squash soup. Just toss leaves of arugula with goat cheese, toasted almonds, and dried cranberries and drizzle with raspberry vinaigrette.
Toasted Turkey Sandwiches
I love pairing my sandwiches with a salad or soup. A favorite flavor of mine is the taste of sweet and savory in the same dish. Put slices of turkey and brie cheese on a slice of your favorite kind of bread and then spread apple butter on a second slice of bread. Toast your sandwich for as long as you like and enjoy.