On My Thanksgiving Table

he first Thanksgiving was nothing like the holiday we celebrate today: More of a political gathering between the Pilgrims and Native Americans, the feast centered on corn, beans, squash, turnips, venison, and fish (cod). In fact, turkey didn’t become a Thanksgiving staple until the 19th century.

My own Thanksgiving offerings may seem a bit unusual to those who associate the holiday with poultry and potatoes, but they’re just as tasty—and healthier, too. Of course, much of what I serve comes right out of my garden. In fact, my homegrown produce even makes its way into the dessert course. Here’s what you’ll find on my table this holiday.

The Main Attraction

Fish

Seafood—usually either salmon or trout—takes center stage at my holiday dinner. I typically coat a whole salmon or trout with extra-virgin olive oil; stuff it with lemon slices, shallots, and tarragon or other herbs; and grill it. It may not have a wishbone for breaking, but it’s delicious, festive, and rich in healthful omega-3 fatty acids.

TOFU “TURKEY”

My daughter, Diana, is a lacto-vegetarian and doesn’t eat fish. For her, I prepare this soy-based turkey substitute. There are a number of tofu “turkeys” on the market, or if you prefer to create your own, you can find recipes online.

Savory Sides

Roasted Root Vegetables

Root vegetables are nutritional powerhouses: They’re low in sodium and calories and high in fiber. I grow a wide variety in my gardens and roast a selection of them every November. Typically, the mix includes a combination of sweet potatoes, carrots, parsnips, turnips, rutabagas, and beets with some garlic and onion. You can throw this side together simply with just a little olive oil and spices. I share specific instructions in a recipe on page 123.

Braised Red Cabbage

This dish is packed with anthocyanins, powerful antioxidants that give red cabbage its vibrant color. Like other cruciferous vegetables, cabbage provides fiber, vitamin C, and cancer-protective compounds called indoles. Get my holiday recipe on page 122.

Sweet Potato Hash

I sauté small cubes of sweet potato with onion and garlic until browned. This side is a much healthier alternative to the traditional candied sweet potatoes or mashed white potatoes. You could also try cooked puréed cauliflower as a mashed potato substitute.

I also usually serve up a green vegetable such as broccoli, kale, or chard—whatever happens to be growing abundantly in my fall garden. You’ll find lots of recipes for greens throughout this publication that might just become favorites in your own Thanksgiving tradition.