It's (almost) GO time!

Ok! The countdown to Thanksgiving has begun. Time to dive into your holiday menu...a welcome distraction for many, I'm sure. 

Need a game plan? We're here to help!

Let's start with your appetizers. Err on the side of light so that your guests don't fill up before the gravy's made! Try some crisp, crunchy fennel slices, and colorful Kariba Farms' carrot and beet chips to dip into a variety of AYA Hummus flavors and this butternut squash bruschetta.

There aren't that many times a year that people enjoy chestnuts so I like to put chestnuts in my stuffing and I'm a "stuffing in the cavity" kind of gal.This roast turkey with chestnut apple stuffing looks divine.  I would add some Tivoli Farm mushrooms to the stuffing even though the recipe doesn't call for them. But that's just me.

Cranberry sauce? Of course. And it should always have some sort of citrus to balance out the sweet as in this Sam Sifton recipe. Up to you if you want to add the crunch of toasted pecans.

Sides: You need something green, something orange and something white, right? You can't go wrong with green beans, a holiday fave. If you're feeling adventurous try these pan-roasted green beans with golden almonds. My pick for orange is this Alison Roman forever roasted squash with crispy sage. And for white, mashed potatoes, naturally. I have no issue with your throwing in some roasted garlic or roasted parsnip or two for extra oomph to your mash.

Dessert? Why pie, of course. You need one fruit and one "fun" pie, as in this cranberry citrus meringue pie. For your fruit pie, go classic apple...with maple ginger twist.

Don't forget to stock up on some cleansing Annie's Ginger Elixir to get you through the holiday feeling healthy. 

Remember to stock up on what will last or freeze this Sunday so you can spend next Sunday gathering your herbs and fresh ingredients. 

See you at the market!