Hey Now! Media is a special place. One full of marketing professionals who love to cook- and eat, too!
A number of our staff are not-so-secret chefs. In honor of the upcoming Thanksgiving holiday, we thought we would share a couple of our favorite holiday recipes. Feel free to add them to this week’s lineup or try them out anytime! Let us know what you think in the comments.
Emily Muskin’s FALL in Love Salad (serves 8):
A Note from the Chef: Never underestimate the joy that a fantastic Thanksgiving salad can bring to an already loaded table! It’s really the only chance on the Thanksgiving table to bring in a wild array of fresh fall flavors and textures that can truly WOW your guests.
For Salad- 1 1/2 heads Romaine, 1 bag shaved Brussels sprouts, seeds of 1 whole pomegranate, 1 cup toasted and salted pepita seeds, 3-4 green apples, 1 container Bulgarian feta
For Dressing- ¼ cup fresh squeezed lemon juice, ½ cup olive oil, salt, pepper, and chili flakes to taste
Instructions: Dice Romaine and combine with shaved Brussels sprouts in large bowl. Dice apples and then add the rest of the ingredients except for the seeds. Toss everything together and then dress the salad with the lemon juice and olive oil combination. Finally, add salt, pepper, and chili flakes and the pepita seeds. Enjoy!
Matt Jaffe’s Coconut Biscuits (adapted from My Heart Beets):
Ingredients: ½ cup coconut flour, ¼ teaspoon baking soda, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon salt, adjust to taste, ¼ cup melted ghee, plus extra for drizzling, 4 large eggs, Everything Bagel Seasoning
Instructions: Preheat oven to 350°F. Add coconut flour, baking soda, garlic powder, Italian seasoning, and salt to a bowl and mix well. Pour melted ghee into the bowl and mix well. Once incorporated, add eggs and continue to mix until combined. Measure out the dough (about 3 tablespoons for each biscuit) and drop onto a greased baking sheet. Drizzle a little melted ghee and Everything Bagel Seasoning on top of each biscuit. Bake at 350°F for 20 minutes or until a toothpick comes out clean.