This Thanksgiving, I took a twist on the traditional green beans, and dressed them up with some lemon zest, toasted hazelnuts and pomegranate seeds.
I really love the juicy tang and jewel-like appearance of the pomegranate seeds. And last year I learned how to get the seeds out with the not-so-secret underwater method (only the pomegranate is underwater, not the person doing the seeding), which is easy to find on the Internet.
Once Thanksgiving, and all this cooking frenzy is over, at least for the time being, it’s a lovely time for leftovers. “Leftover” is not the prettiest word, but for many people, it’s one of the favorite parts of this holiday.
Turkey sandwiches are classic, of course, and back when Thanksgiving was at my house, there was always turkey-barley soup on the stove.
But this year, even though our hosts, Nell and Marc, generously let us pack up leftovers to take home, we didn’t have enough turkey for the classics. So, I got the idea to make a turkey-pot pie with the little we had and a lot of vegetables. At home I found onion, carrots, potatoes, a fennel bulb, frozen peas and corn, and the filling was on its way. I diced up the turkey we had (while thinking one really could make this a vegetarian meal…)
Then I decided to make it even easier by making it into a cobbler. I remembered making something from Mark Bittman’s recipe, and sure enough, that recipe has the best easy cobbler- topping.
Not all of the filling I made fit in my pie pan, so the next day I added some sauteed mushrooms to the mix.
Guess what? There were enough pomegranate seeds left over to toss into a salad to accompany the cobbler. They made a wonderful contrast to the deep green of the spinach leaves — and yet another reason to be thankful for leftovers.