Thanksgiving is my favorite holiday. To me, it is a combination of the best parts of Christmas reduced into a less commercialized and distracting holiday. The most important parts of every major holiday seem to center around family, friends and food, and Thanksgiving exhibits these at the most undiluted level. At Thanksgiving, the common tradition is to gather with family and friends around a lush fall harvest meal and give thanks for all of the blessings in our lives. 

Thanksgiving means something different to everyone and includes unique traditions, celebrations and food. For me, every year I look forward to the traditional Thanksgiving food that we normally do not partake in during the rest of the year. Cooking and baking are some of my favorite things to do, and while growing up I learned to cook by helping my mom and dad. Throughout my life I have witnessed and learned how the sharing of food can be an act of kindness, love and healing, especially around the holidays.

If you are looking for some suggestions for your Thanksgiving menu this year, here are some of my favorites and the recipes that I like to use:

Appetizer:

Baked Brie
One of my absolute favorite appetizers to share during the holidays is baked brie. Brie is a soft cheese with a really rich flavor that pairs well with a variety of flavor combinations. This dish is usually baked so that the brie melts and can be easily scooped up with crackers and shared amongst a group. One of my favorite things to pair with brie is a tart or sweet fruit jam flavor like cranberry or raspberry that matches well with the rest of your holiday meal. Some recipes even wrap the brie with a puff pastry that adds another layer to the dish. Baked brie is an easy dish to prepare and can be easily customized to include your favorite flavors and toppings. Here is an example of a fun holiday baked brie recipe that I have tried before:
https://www.halfbakedharvest.com/pastry-wrapped-cranberry-baked-brie/

Main Dish:

Honey Ham
This may be a slightly controversial opinion for Thanksgiving traditionalists, but I prefer a nice baked honey ham over the traditional roast turkey for my main Thanksgiving dish. Hams are an easy option that are not as difficult to get right compared to the roast turkey. Most of these hams come pre-smoked, fully cooked and spiral sliced so all that you have to do is add whatever flavors you like and heat it back up in the oven before serving. My favorite way to cook ham is to add a honey and brown sugar glaze to the top before putting it in the oven or the smoker so it carmelizes over the top for a delicious addition to the juicy ham. Some hams even come with prepackaged glazes and instructions that you can follow but here is another simple and delicious recipe as well:
https://www.foodnetwork.com/recipes/trisha-yearwood/baked-ham-with-brown-sugar-honey-glaze-3361933

Side Dishes:

Cornbread Stuffing/Dressing
Stuffing is traditionally stuffed inside of the roasted turkey, but I prefer stuffing in its dressing form, which means that it is prepared and cooked in a separate dish that can then be served alongside the turkey or the rest of your meal. There are all kinds of variations that you can give to the basic spices and dried bread base of the stuffing/dressing to make it with your own favorite flavors for a unique taste. My favorite way to prepare dressing is with a combination of cornbread, french bread and ciabatta as the base. I then like to add celery and onions for some texture and aromatic flavors along with the traditional spices of thyme, rosemary and parsley. If I want to add some extra dimension to the dish, I also like adding some cooked ground Italian sausage or diced granny smith apples for some extra flavors. The recipe that I usually follow for the basic cornbread stuffing/dressing is linked below, but don’t be afraid to experiment with unique recipes and flavors!
https://www.thepioneerwoman.com/food-cooking/recipes/a11893/thanksgiving-dressing-recipe/

Dinner Rolls
One of the most popular dishes at my family’s Thanksgiving are the dinner rolls that my cousins, sister and I always beg my mom to bake for us (as you can tell from this list, we really like bread). Rolls are the perfect addition to any meal to help tie in all of the other rich and decadent dishes that are being served. Warm, flaky and buttery all combined into a small little package, you can always find room to eat at least three in one sitting (although you probably should not). People sometimes find making and baking bread a daunting task, but it does not have to be a difficult process to get a delicious result. Our favorite recipe comes straight from the Pillsbury Hot Roll Mix that you can buy for just a few dollars at the grocery store and only needs water, eggs and butter to complete. If you still have reservations about your bread baking skills, there are always good pre-made options in the bakery section of your local grocery store, but here is my favorite easy recipe in case you want to challenge yourself this year:
https://www.pillsburybaking.com/recipes/buttery-hot-rolls

Honorable mentions for other side dishes include: mashed potatoes, sweet potato casserole (best with marshmallows and cranberries on top), green bean casserole, roasted carrots, cranberry sauce and homemade gravy.

Dessert:

Pie
Now, getting to everyone’s favorite part of any meal: dessert. Despite stuffing ourselves with ham, turkey and all of the delicious sides, there is always room in our stomachs left for a sweet piece of pie for dessert. Pumpkin pie is a classic choice that you can’t go wrong with, especially with a dollop of whipped cream on top. The recipe I prefer uses canned pumpkin puree, evaporated milk, eggs and baking spices to make a traditional pumpkin pie. Apple pie is another top choice for me and tastes even better when it is fresh out of the oven with some whipped cream or vanilla ice cream melting on top. I prefer using fresh Granny Smith apples that are peeled and sliced for the filling, but if you want a simpler solution you can find premade filling at the grocery store as well. The great thing about pie is that you can get premade pie crust from the grocery store that makes the baking process much faster and easier, but still tastes delicious. Here are some of my favorite recipes for these pies:
https://www.allrecipes.com/recipe/23439/perfect-pumpkin-pie/
https://www.bhg.com/recipe/apple-pie/

These examples are all fairly traditional Thanksgiving foods, but do not be afraid to experiment with different recipes. Most importantly, cook whatever you feel like expresses your thanks for the season and the people you are sharing the meal with.

With the start of spring, fresh fruit, vegetables and herbs become more readily available and help to define some of my favorite springtime recipes.

Bread is one of my favorite foods to make, and Focaccia is an easy and delicious option perfect for springtime. Traditionally, Focaccia is flavored primarily with olive oil, garlic and rosemary. Many people put their own twist by adding other herbs or vegetables, like basil or tomatoes, on top. A fun trend has recently emerged with people creating unique designs on the top of the bread with different herbs and vegetables. This bread is perfect to pair with pasta dishes or even served alone as an appetizer.

Spring rolls are easy to make and packed full of fresh vegetables, perfect for a springtime appetizer. They are traditionally made with cabbage, carrots, cucumber, peppers and whatever fresh vegetables you prefer. They do not require cooking and are easily assembled as a healthy snack – enhanced even more with a peanut dipping sauce.

Pasta primavera is an easy and fresh pasta dish studded with flavorful and seasonal vegetables, making it the perfect spring dish. It is easily customizable by choosing your favorite vegetables or those which are seasonally and locally available. You also have the option to keep the sauce light with a simple garlic lemon herb butter or a richer option like a cream-based sauce. 

One of my favorite desserts to make in the spring is a sweet and simple fruit tart. This recipe is made using only premade sugar cookie dough, cream cheese, sugar, vanilla extract and whatever fruit you prefer. My favorite way to top this tart is with fresh strawberries, peaches, blueberries and kiwi. Served cold, this tart is sweet and refreshing and the perfect way to end any meal on a sunny spring day.

1. First, find the nearest bowl. You will also need some sort of utensil—a spoon, or a fork (if you are a monster). These tools will be essential in consuming this delectable, crunchy breakfast meal.
2. Next, you will need to select the type of sweet, grainy flakes of food that will find their home in your bowl and then your stomach. Furthermore, select the type of milk that you like. You may choose classic cow—whole cow, half cow, very little cow, whatever you prefer. Remember, you’re not fat, and you could be drinking whole if you want. You may also choose nut milk (which is not real milk, by the way) if you don’t like the idea of drinking something from an animal, or if you’re lactose intolerant. This breakfast meal is easily vegetarian and vegan, as there are many organic options! 
3. Once you have all of the materials you need to begin the tedious cooking process (bowl, utensil, flakes and milk), you will begin by setting your bowl down on a flat, sturdy surface so it doesn’t overturn your meal and your day. Take your choice of sweet grain pieces and pour them carefully into the bowl. You’ll want to pour until about 4/7ths of the bowl is filled, so you leave room for the milk. 
4. Next, take hold of your milk carrier, whether it is cow or soy, and twist the lid to the right until it comes off. Then, carefully tilt the carrier and pour the milk until it fills the bowl, so that the grainy flakes reach the lip of the bowl. 
5. Once your flakes and milk are united inside the bowl, you may now take your choice of utensil and carefully place it in the bowl. Some may choose to lightly mix the combination together to equally wet all pieces of grain, although eating this meal is a delicate process. If you don’t eat fast enough, your flakes may become soggy and overwetted. This is unpleasant and renders your meal unworthy of being consumed. 
6. Finally, take your utensil and bring the food to your mouth. You have now successfully made this delicious, grainy treat, perfect for your mornings! 

For me, the ideal Thanksgiving involves several key components. It begins with tuning into the Macy’s Thanksgiving Day Parade, which will happen this year without attendees. I then like to roam about the kitchen, cooking what I can and helping set the table with my grandmother’s Thanksgiving china. 

I think the ideal time to enjoy a Thanksgiving feast is early afternoon, which ensures maximum hunger levels and post-meal digestion time. After eating, my family usually likes to go for a long walk before playing games into the evening. 

This year, only my immediate family will be celebrating together and I will be getting tested for COVID-19 before I go home. It is important to remember that we are still in a pandemic throughout the holiday season and that we should celebrate responsibly. However, that doesn’t mean you can’t cook up a Thanksgiving feast for just the people you live with – after all, having lots of leftovers is the best part of Thanksgiving. 

To put together an elite Thanksgiving meal, I think you must put the turkey on the backburner and instead focus on the true stars – sides and dessert. I prefer my protein-to-carb ratio to be as carb-heavy as possible, which is easy to achieve with this array of my family’s favorite recipes. 

Appetizers

Preparing your Thanksgiving feast will inevitably take longer than you are anticipating, so putting snacks out in the kitchen can help prevent a hangry family. Purchasing a variety of cheeses and crackers requires no cooking and will tide you and your co-celebrators over until the timers go off and dining commences. 

You can also serve an easy sangria for your of-age guests, or this non-alcoholic ginger-cranberry sparkler for younger family members. 

Breads

Dinner is sometimes called “breaking bread together” for a reason, and that reason is that bread is the main character of Thanksgiving. If you’re looking for a low-maintenance Thanksgiving, Sister Schubert’s Yeast Dinner Rolls are a tasty alternative to the multi-day process that is breadmaking. However, nothing can beat homemade bread – especially when served with butter and apricot jam. Here are my two favorite breads to have at Thanksgiving:

Butterhorns

I have won multiple ribbons at both the 4-H county fair and the Kansas State Fair with these soft, buttery, fail-proof rolls. They do need to rise overnight, so be sure you start a few days ahead of Thanksgiving. Butterhorns freeze well, so you can even prepare them weeks in advance and thaw them out when you’re ready to eat. 

Pumpkin-shaped sourdough

If you are not an experienced bread maker, I would recommend sticking with butterhorns. However, if you’ve made sourdough before, this is a great Thanksgiving spin on the traditional loaf. 

1. Follow The Pioneer Woman’s sourdough recipe up until it is time to score the loaves. 
2. Cut four long pieces of kitchen twine. Tie each piece around the diameter of the ball of dough so it looks as though it has been divided into eight sections. Bake per The Pioneer Woman’s instructions.
3. Cut the twine off as soon as the bread is cool enough to handle. The twine may be baked into the bread, but with a little effort you should be able to pry off the pieces while keeping the bread intact. 

Sides

Side dish preferences vary greatly depending on the person. I personally am not much of a fan of stuffing and would rather have a stellar mashed potato and classic green bean casserole to accompany my bread – or, I guess my turkey. 

Homemade noodles

Thick, delicious homemade noodles are deceptively easy and can be cooked in turkey broth to give them more of a Thanksgiving flair. My cousin’s wife was the first person to introduce me to Thanksgiving noodles a few years ago, and I will never be going back to a sad, noodle-less Thanksgiving. After all, the more carbs the better.

Green bean casserole

Green bean casserole is a Thanksgiving staple that is hard to mess up. Be sure not to skimp on the crispy onion strings, as they are objectively the best part of the dish. You can find the recipe on the back of most cans of cream of mushroom soup or packages of french-fried onions. Here’s the Campbell’s recipe. 

Mashed potatoes

Mashed potatoes are a requirement for a real Thanksgiving, there are no exceptions to this rule. My mom always makes The Pioneer Woman’s mashed potatoes, which become extraordinarily smooth and creamy thanks to cream cheese and half-and-half. You can also make them a few days ahead of time and store in the fridge until you are ready to pop them in the oven on Thanksgiving Day. 

Pies 

I would be denying my Mennonite heritage if I gave all the credit to bread on Thanksgiving and forgot about the majesty that is a good homemade pie. Every family has a nice pumpkin pie, but a plethora of pie flavors are necessary to an awe-inspiring feast finale. The most important part of a good pie is the crust – and flaky, flavorful homemade pie crust is actually much easier to achieve than you might think. 

Here’s my mom’s favorite pie crust recipe: 

Once you’ve prepared your crust, you can easily make multiple pie varieties. Here are my favorites:

Julie Esau’s chocolate bourbon pecan pie

Julie Esau’s apple praline pie

Chocolate peanut butter pie

If you want an easier pie that doesn’t require any baking or making of crust, this rich and decadent pie is a favorite of my family. All you need is a store-bought chocolate cookie crust, peanut butter, hot fudge, cream cheese, sugar and whipped topping. 

Cinnamon ice cream 

Like your pie a-la-mode? We serve our apple and pumpkin pies with homemade cinnamon ice cream, and it brings them to a whole new level. You’ll need an ice cream maker for this recipe, but if you don’t have one you can always purchase cinnamon ice cream – I won’t tell. 

The key to a successful Thanksgiving is preparation. Make what you can well ahead of time, delegate cooking responsibilities, write out a schedule and stay aware of how much oven space you have available. If the oven is occupied, you can use crockpots to keep sides like mashed potatoes and noodles warm. I personally think pie is always better cold, so try making your pies a day ahead and keeping them in the fridge. This makes Thanksgiving Day less of a mad-dash and more relaxing.

The world is a strange place right now, but two things remain constant. One is that we can always find something to be thankful for, whether it be good health, shelter or technology that connects us to loved ones far away. 

The second constant is that a good homemade meal can make anybody feel a little bit better – or a lot better, depending on the number of carbs.