When Hetty arrived at our friendsgiving with this gorgeous dish, we were blown away by amazingly complex flavor profile. The recipe is simple, but the taste is anything but. Plus, the presentation is beautifully festive thanks to the vibrant baby spinach and juicy pomegranate arils. Send your thanks in advance along to Hetty; we have a feeling this delectable appetizer will be gracing your holiday menus for years to come!

Smoky baba ghanoush with Roasted Cauliflower and Pomegranate

By Hetty McKinnon | Arthur Street Kitchen Serves 4-6

Ingredients

1 medium (1kg) cauliflower, cut into florets

2-3 tbsp extra virgin olive oil

1 cup baby spinach leaves

1⁄2 cup cilantro leaves

Juice of 1⁄2 lemon

1 pomegranate, seeds extracted

Smoky baba ghanoush

4 large eggplants, flesh poked with the tines of a fork

2 cloves garlic, finely chopped

4 tbsp tahini paste

Juice of 1 lemon

1-2 tsp chipotle powder

1 tsp cumin powder

5 tbsp extra virgin olive oil

Sea salt and black pepper

A few drops of pomegranate molasses

Ingredients

To make baba ghanoush, place the whole eggplant (make sure you poke them with a fork so they don't explode!) directly on the flame of a gas hob, turning occasionally for about 12-15 minutes until the skin is charred. Alternatively, broil the eggplants in the oven by adding them to a baking tray and placing under the broiler. Turn the eggplants every 15 minutes or so and cook until they become very soft, and the skin is charred all over, about 1 hour.

When cool enough to handle, carefully peel the blackened skin off the eggplant. Place the eggplant flesh and any juices into a large bowl and break up with a fork, leaving the pieces quite chunky. Add tahini, garlic, lemon juice, chipotle, cumin and olive oil and mix with a fork or whisk until combined. Adjust amount of lemon juice, chipotle and oil to achieve the right smoky, creamy balance. Season well with a few good pinches of salt and pepper.

Heat oven to 400˚F. Coat cauliflower in olive oil and season well with salt and pepper. Place on a baking tray and roast until golden.

On a large serving plate, spread the baba ghanoush. Layer the cauliflower, baby spinach, and cilantro leaves over the top. Drizzle with olive oil, a good squeeze of lemon juice and season well with sea salt and black pepper. Scatter over pomegranate seeds and drizzle over a few drops of pomegranate molasses.

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Homemade hummus makes for a super quick and easy appetizer you can make ahead for Thanksgiving. Experiment with our basic recipe (below) and try adding a cup of roasted beets, winter squash or pumpkin for a more festive take on classic hummus.

Ingredients:

2 cans chickpeas

3 roasted garlic cloves

zest of 1 lemon

3 lemons, juiced

1/4 cup tahini paste

couple dashes of hot sauce of choice (optional)

1 tablespoon olive oil

kosher salt, to taste (add one teaspoon to start and add more as needed)

freshly ground black pepper

Pinch of Simply Organic smoked paprika, plus more for garnish

Fall Crudite: Celery Root Sticks, Carrots, Black Radish, Red Radish, Romanesco, Fennel Sticks

Directions:

In a high-powered blender or food processor add 1 can of chickpeas (with liquid) and other can, drained and rinsed. Add garlic, lemon juice, tahini and hot sauce (if using). Blend for about 1 minute, or until mixture begins to look smooth. Slowly pour in the olive oil (with the machine running) and continue to blend until it reaches your desired consistency (for silky smooth hummus, about 2 minutes), adding water a little at a time if needed. Season to taste with salt, pepper and smoked paprika. Serve with fall crudite, and garnish hummus with a pinch of smoked paprika and a drizzle of olive oil before serving

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A few years ago I was inspired by a post from @whiskandwhittle and decided to add a new dessert to my Thanksgiving line-up. Experimenting with a new recipe on a holiday can be risky, but this was a huge hit in my housefold! It's become a new family tradition, and every time we make it we harvest wild cranberries from the Walking Dunes near our home in Amagansett. I hope you enjoy the recipe and add it your list of go-to holiday desserts as well!

serves 8-10

recipe barely adapted from @whiskandwhittle

Ingredients

Pie Crust:

1 3/4 Cups Whole Wheat Flour

1 Tbsp Granulated Sugar

1/2 tsp Salt

12 Tbsp Unsalted Butter, cold, cut into ½ inch cubes

3 Tbsp Vodka on Ice

1 tsp Lemon juice

Pastry Cream

2 Cups Milk

1/2 Cup Sugar

1 Egg

2 Egg Yolks

1/4 Cup Cornstarch

1 Scraped vanilla bean

2 Oz Butter

Cranberry Filling

3 cups Fresh Cranberries

1/2 Cup Orange Juice

1/2 Cup Water

3/4 Cup sugar

1 Cinnamon Stick

1/2 teaspoon of thyme

pinch of salt

Egg Wash

1 egg yolk whisked with 1 Tbsp Heavy Cream

Coarse sugar (for sprinkling)

Directions

Pie Crust:

Combine flour, sugar and salt in a bowl. Cut butter into flour until the mixture resembles coarse crumbs. The butter cubes should be about the size of a pea. Slowly pour the vodka and lemon juice over the butter and flour mixture. Using a fork, incorporate the liquid into the dry ingredients . Knead dough a bit so all of the shaggy pieces come together. Shape the dough into a disc, wrap it in plastic and refrigerate for at least 30 minutes.

Meanwhile, prepare Cranberry Filling:

Combine all of the ingredients in a saucepan and cook on medium-low heat. Stir until berries start to split and juices start to thicken. When the mixture coats the back of a spoon, remove from the heat and let cool.

Pastry Cream Filling:

Start by getting everything ready: Place two cups of milk in a medium saucepan with ¼ cup sugar and the vanilla bean. Whisk the remaining 1/4 cup sugar with the cornstarch in a large bowl.

Add egg and yolks to a small bowl. In another large bowl, add butter and place a mesh strainer over it.

Slowly heat milk just until bubbles start to form around the edges of the pan.

Whisk egg mixture into cornstarch, and while still whisking, slowly add the milk. You are tempering the eggs in this step, so take care not to rush, or you will scramble the eggs.

Pour the mixture back into the pot, and stir with a rubber spatula, making sure to scrape to bottom of the pan so nothing sticks to it. When the mixture starts to thicken (and look like pudding) remove from heat.

Strain the custard through the mesh strainer into the bowl with the butter. Stir until the pastry cream is smooth and the butter is incorporated. Place over an ice bath and stir while it cools (you don’t want to let a ‘skin’ form on top, so make sure to stir every once in awhile).

Pie Assembly:

On a floured surface, roll out dough to ¼” thick, in a round shape that is about 2 inches wider in diameter than your pie dish. Add to pie dish and crimp edges. Spread pastry cream over the prepared dough and top with cranberry mixture. Let pie chill in fridge while you preheat the oven to 375 degrees F. When oven is preheated, brush exposed pie dough with egg wash and sprinkle with sugar. Bake for about 30-40 minutes, until crust is nice and golden brown.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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