We had many of the usual dishes on Thanksgiving: Portuguese-style turkey, stuffing, mashed potatoes, gravy, green beans, applesauce, pumpkin pie, etc. I did manage to insert two new twists on cranberries and sweet potatoes, which we all enjoyed.
Sprouts sells these sweet potato chips, which are delicious. I often serve them with raw tomatillo salsa, but this time found a cranberry salsa recipe in the local paper. It was a satisfying and colorful appetizer.
Spicy Cranberry Salsa
1/2 small red onion
1 tablespoon canned jalapeno slices
2 tablespoons chopped fresh cilantro
8 ounces fresh cranberries
1/2 cup dried cranberries
2 tablespoons lime juice
2 tablespoons honey, or to taste
1/2 teaspoon or more salt
1/4 teaspoon pepper
In food processor, pulse onion, jalapeno, and cilantro to chop finely. Add cranberries and pulse until coarsely chopped. Add remaining ingredients and mix lightly. Serve with chips.
Instead of the usual sweet potatoes, I made baked wedges with a yogurt dipping sauce, which we had at Zinburger recently. I got the recipe from the Bon Appetit website.
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