Thanksgiving Panzanella
& I'm back to life (for now)
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!
CATCH UP!
I feel a renewed sense of energy this week as I find my equilibrium, but last week was a ROUGH ONE. Grant was out of town playing a few shows up in Seattle, and Sagan decided he didn’t feel like sleeping at all during those days, so I was strugggggling. Luckily, I had some help from my parents, but that was no fun. This week is better, fingers crossed — I HOPE I DON’T JINX IT.
The holiday season has appeared out of no where, so if you have any specific recipes you’re looking for this year, definitely let me know. So many recipes get circulated during this time, so I always aim to share dishes that feel fresh and unique. Holler if you have any specific requests, and I’ll do my best to fulfill them!
THINGS I’M LOVING!
I was so excited to see that Lily King came out with another book, Heart The Lover, and I downloaded it on my Kindle immediately. I’m not done with it yet, but I’m flying through it, and I am enjoying it so much already. If you’re a fan of her other book, Writers and Lovers, you’ll like this one also. I recently learned that this is actually a prequel/sequel to Writers and Lovers, although it is also meant to standalone, which is why I didn’t realize that right away!
Sezane cardigans are obviously very popular, especially the Emile, but I never found the Emile to be flattering on me! I was gifted the Othello Cardigan, and it is a clear winner for me. This one is definitely my pick! Not only is it so soft, but I find the fit to be much more appealing and versatile! I have it in the beige color, but I think the mocha is also stunning!
My good friend Houston started his own mustard company called Little Zing, which is based off his great-grandmother’s family’s recipe! They just came out with a new flavor, Garlic Miso, and it is sooo delicious. It’s great for spicing up sandwiches, using it in dressing, etc., but Houston also recommended pairing it with dumplings and potstickers, which I cannot wait to do. My code DRIZZLE also works for 20% off your order!
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RECIPE!
One perk of taking time away from work and cooking is that I am teeming with ideas. I guess creative breaks are helpful, after all! The idea for a Thanksgiving panzanella came to me during the middle of the night breastfeeding session, and I ordered the groceries for it on the spot and made it the next day.
When it comes to Thanksgiving dishes, I feel like there are purists and people who want to think outside of the box. I could take or leave the classic Thanksgiving dishes, and I fall in the camp of people who want something fresh and different.
This recipe still honors the classic ingredients and flavors of the holiday — you have your sweet potatoes and Brussels sprouts, dried cranberries, some fresh thyme, and a maple apple cider vinegar dressing. But then everything gets tossed with some nice crusty sourdough bread and topped with burrata, a play on the classic summer Italian classic. Maybe think of this as the salad version of stuffing? Either way, I feel like this is a chic addition to the table.
Thanksgiving Panzanella
Ingredients (serves 6-8)
Salad
1 1lb brussels sprouts, halved (4 cups)
2 medium/large sweet potatoes, peeled and diced (4 cups)
1/4 cup olive oil + 2 tbsp olive oil, divided
Dried oregano
4 slices sourdough bread, cut into 1” cubes (about 4 cups)
4 cloves garlic, minced
1 tbsp fresh thyme, stems removed
1/2 cup dried cranberries
1/2 small red onion, thinly sliced
8 oz burrata
Salt & pepper
Maple Apple Cider Vinegar Dressing
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1 tbsp maple syrup
Salt & pepper
1. Preheat oven to 375 F. Line one large and one medium baking sheet with parchment paper. Add your sweet potatoes and Brussels sprouts to the large baking sheet. Toss in 1/4 cup olive oil, and sprinkle on some dried oregano and a good pinch of salt and pepper. Toss, and transfer to the oven. Bake for 30 minutes until sweet potatoes are soft and Brussels sprouts are slightly crisp around the edges.
2. While the veggies are roasting, add the bread cubes to the medium baking sheet along with garlic, fresh thyme, remaining 2 tbsp olive oil, and a pinch of salt. Toss together until the bread is evenly coated, and spread out in an even layer. Bake the bread for 10-12 minutes until golden and crispy.
3. Prepare your dressing by adding ingredients to a small bowl or jar and whisking together with a fork until smooth. Season with salt and pepper.
4. In a large bowl, combine the crispy bread, roasted veggies, cranberries, and red onion. Toss together so everything gets combined, and then transfer to a large, shallow serving bowl.
5. Tear the burrata open, and spoon it over the salad. When you’re ready to serve, pour the dressing over, and top with black pepper and more fresh thyme.