We have to admit, we often overlook the appetizers at Thanksgiving and set our sights on the main affair. But thanks to this set of recipes from Guest Editor Elizabeth Stein, we are changing our approach. All options are vegetarian and gluten-free, and all are sure to please the pickiest of eaters (we are looking at you, Aunt Frances). Enjoy, friends!
Fire-Roasted Olives - vegan, gluten-free
1 cup pitted olives, Kalamata
½ cup pine nuts
½ cup golden raisins
¼ cup rosemary
1 tbsp olive oil
Heat a grill to medium heat. In aluminum foil, add olives, pine nuts, raisins, rosemary, and olive oil to the center of the foil.
Fold up to create a packet.
Grill over medium to high heat for 10–15 minutes. Serve.
Brussels Sprouts + Apples on Skewers - vegan, gluten-free
1 lb Brussels sprouts
wooden kabob skewers
Preheat oven to 400°F.
Cut Brussels sprouts in half, discarding outer skin. Cut apples into 1” pieces.
Toss Brussels sprouts and apples in a bowl with a drizzle of oil.
Put skewers though sprouts and apples.
Place on a parchment-lined baking sheet and roast in the oven for 30 minutes. Serve with balsamic glaze drizzled on top
Roasted Grapes, Pistachio, Goat Cheese + Truffle Honey - vegetarian, gluten-free
Note From Elizabeth: This is quite possibly one of my favorite appetizers to serve to guests. Not only is it beautiful, but it’s also scrumptious and totally fun to eat. The grapes, pistachios, pecans, goat cheese, and truffle honey pair so wonderfully you would think they were made for one another. This is also great served as a dessert paired with a glass of dessert wine.
2 cups red seedless grapes, cut in half
½ cup pistachios
½ cup pecans
chèvre goat cheese
In a small skillet over medium heat, add grapes. Toss for 3–5 minutes until skin is slightly charred.
Meanwhile, assemble plates with pistachios, pecans, and crumbled goat cheese.
Add warm grapes on top and drizzle with truffle honey.
p.s. Kitchen gadgets that will save you time and space during your holiday meal prep!