This Thanksgiving season we are on a mission to create delicious vegetable and salad dishes that people will want to eat at your next holiday gathering whether it’s Friendsgiving or a holiday dinner. We've created recipes that'll make your taste buds dance, please a crowd, and easily survive the road trip to grandma's house. So whether you’re assigned to bring the vegetable dish or hosting a party where you want everything to be eaten, we got you covered. 



This Brussels Sprouts Gratin is a creamy, cheesy, and indulgent side dish that will steal the show at your Thanksgiving dinner. Here's how to create this delectable dish:


  • 1 pound Brussels sprouts
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 1/2 cups grated Gruyère cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • Chopped fresh parsley (for garnish)


  1. Preheat your oven to 375°F.
  2. Trim and cut your Brussels sprouts in half. Blanch the halved Brussels sprouts in boiling salted water for about 3-4 minutes, then drain and set aside.
  3. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk to create a smooth roux.
  4. Gradually add the milk while continuing to whisk. Cook until the mixture thickens, which should take about 5 minutes.
  5. Stir in 1 cup of Gruyère cheese and continue to stir until the cheese is completely melted.
  6. Season the cheese sauce with ground nutmeg, salt, and pepper.
  7. Add the blanched Brussels sprouts to the cheese sauce, gently folding to coat them.
  8. Transfer the Brussels sprouts and cheese sauce to a baking dish.
  9. In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the Brussels sprouts.
  10. Top with the remaining 1/2 cup of grated Gruyère cheese.
  11. Bake for about 25-30 minutes, or until the Brussels sprouts are tender and the top is golden brown. Garnish with chopped fresh parsley before serving.


These Roasted Maple Glazed Carrots are a sweet and savory side dish that compliments holiday meals beautifully. They're easy to transport and reheat if necessary.


  • 2 pounds carrots
  • 2 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste


  1. Preheat your oven to 400°F.
  2. Peel and cut carrots into sticks. In a large bowl, toss the carrot sticks with olive oil, salt, and black pepper.
  3. Spread the carrots on a baking sheet and roast for about 25-30 minutes or until they are tender and slightly caramelized.
  4. While the carrots are roasting, whisk together the maple syrup, Dijon mustard, and minced garlic in a small saucepan. Warm the glaze over low heat.
  5. Once the carrots are done roasting, drizzle the maple glaze over them and toss to coat.
  6. Transfer the glazed carrots to a serving dish.


This herb-infused salad is a refreshing addition to your meal. Packed with the vibrant flavors of arugula, parsley, cilantro, chives, and mint, this salad is the perfect way to balance out the heavy flavors of fried food and carbs. Here's how to make it:


For the Salad:

  • 4 cups fresh arugula
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh mint leaves

For the Lemon Dressing:

  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • Salt and ground black pepper, to taste


  1. In a large salad bowl, combine the fresh arugula, parsley, cilantro, chives, and mint. Gently toss to mix the herbs and arugula.
  2. In a separate small bowl, whisk together the lemon juice, lemon zest, and extra-virgin olive oil until the mixture is well combined.
  3. Season the dressing with a pinch of salt and a generous grind of ground black pepper.
  4. Right before serving, drizzle the lemon dressing over the herb-infused arugula salad. Toss gently to coat the salad evenly with the dressing.
  5. Serve immediately to experience the full, fresh burst of flavors.

Share this blog post with any friends you have to bring the salad this holiday season. 

October 23, 2023 — Polina Raykov

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