Stress levels run high during this time of year. From finding the perfect recipes and pairing the wines to tracking down the trivets and recreating a centerpiece from the page we tore out of that magazine, our Thanksgiving to-do list quickly becomes as long as a table runner. It's at these times that we often forget what really counts: the people at the table.Thanks to our friends at The FN Dish (Food Network's blog), we were reminded of the significance of the people at our table this season. They invited us and other food-fanatic friends to celebrate a virtual Thanksgiving today. Each of us is contributing a dish and then sharing the full menu with our readers. This way, it's as if you have a seat at the table too.
At Whole Foods Market, we decided to bring ourMixed Green Salad with Pears, Hazelnuts, Blue Cheese and Homemade Croutons.This fuss-free recipe is just the thing for a holiday potluck ― you can prepare all the ingredients separately ahead of time and then toss together just before serving. The sweet pears and tangy blue cheese are perfectly pulled together by a simple dressing, and the toasted hazelnuts and croutons give it a wonderful crunch.Mixed Green Salad with Pears, Hazelnuts, Blue Cheese and Homemade Croutons
Ingredients
1/2 cup hazelnuts1/2 baguette, cut into 3/4-inch cubes3 tablespoons extra-virgin olive oil, divided1 teaspoon Dijon mustard1 tablespoon white wine vinegar1/4 teaspoon sea salt1/8 teaspoon freshly ground black pepper1 (5-ounce) package mixed baby greens (about 3 cups)2 Bartlett pears, cored and cut into thin wedges1/2 cup crumbled blue cheese, such as Stilton or Rogue River Blue cheese
Method
Preheat oven to 375°F. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub together to remove skins. Set aside until cool enough to handle, and then chop nuts. To make croutons, toss bread cubes with 1 tablespoon olive oil and place on a baking sheet. Toast until golden, 10 to 12 minutes.
Meanwhile, whisk together mustard, vinegar, salt and pepper in a large bowl. Add remaining 2 tablespoons olive oil in a thin steady stream, whisking constantly until combined. Add greens, pears, blue cheese and hazelnuts and toss until evenly coated. Toss in the croutons and serve immediately.
This season we give thanks for the vibrant food community from our growers, producers and shoppers to food writers and food lovers who generously share their stories, recipes, photos and tips with us. We are inspired daily by you. Our on-going conversations are proof that good food brings people to the table but great company keeps them there.Here are the recipes that our friends brought to the virtual Thanksgiving table today. You can join us at the virtual table on Twitter by searching for #pullupaseat. Just don't laugh if our centerpiece doesn't look quite like it did in the magazine.Cocktails, Appetizers, Salads and Breads:
Liquor.com: Thanksgiving Cocktails
The Kitchn: Goat Cheese Panna Cotta Topped With Canned Cranberry Jelly
Big Girls Small Kitchen: Braided Biscuits
Epicurious: Chestnut and Sherry Soup
Yahoo! Shine: Spicy Caramelized Onion Jam With Goat Cheese
YumSugar: Kale and Chard Salad with Pomegranates and Hazelnuts
Whole Foods Market: Mixed Green Salad With Pears, Hazelnuts, Blue Cheese and Homemade Croutons
Mains:
FN Dish: Alton Brown's Good Eats Roast Turkey
Eatocracy: Country Ham With Pickled Peaches
BlogHer Food: Root Vegetable Pot Pie With Cheddar Biscuit Crust
Sides:
Cooking Light: Fennel, Sausage, and Caramelized Apple Stuffing
Bon Appetit: Maxine Rapoport's Turkey Stuffing
EatingWell: Green Bean Casserole
Serious Eats: Ultra-Crispy Roasted Potatoes
Oprah.com: David Chang's Roasted Brussels Sprouts With Asian Vinaigrette
Food Republic: Cavatappi With Fontina and Fall Vegetables
Healthy Eats: Green Bean Casserole With Crispy Shallots
Saveur: Green Beans and Tomatoes
Diner's Journal: Fiery Sweet Potatoes
Real Simple: Brown Sugar-Glazed Carrots With Rosemary and Pecans
The Daily Meal: Bacon Brussels Sprouts
AP/ J.M. Hirsch: Ginger-Pear Cranberry Sauce
Food52: Mashed Potatoes with Caramelized Onions and Goat Cheese
Food.com: Make-Ahead Mashed Potatoes
Food & Wine: Swiss Chard and Leek Gratin
All You: Sweet Potato Bake
Desserts:
The Blender/ Williams-Sonoma: Deep-Dish Apple Bourbon Streusel Pie
Southern Living: Pumpkin-Pecan Cheesecake
Cooking Channel: Apple Bread Pudding
Fox News: Ginger Molasses Sugar Cookies
Gourmet Live: Pumpkin Coconut Panna Cotta
Melissa Clark: Sweet Potato Ginger Custard Pie
MyRecipes.com: White Chocolate Cheesecake With Cranberry Currant Compote
What dish will you bring to the table?
