Winter or Thanksgiving Garden Dishes
A green bean with canned soup casserole for Thanksgiving? Are you kidding me? In many parts of the country you'll be able to pick leeks, carrots and Tuscan kale from the garden for your Thanksgiving meal.
garden vegetables November, Thanksgiving garden dishes, leeks and potatoes with cream, garden grown potatoes, kale and carrot salad recipe
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Winter or Thanksgiving Garden Dishes

Winter or Thanksgiving Garden Dishes

These are the dishes that I mention on the November 23rd Plantrama podcast. They are what a vegetable gardener might have on their Thanksgiving table. 

A green bean with canned soup casserole for Thanksgiving? Are you kidding me? If you have a vegetable garden you’ve got the most flavorful food on earth.

Garden Potatoes and Leeks 

This dish is very rich but very satisfying for special occasions.

Leeks – about 2 cups sliced
Potatoes – about 3 cups sliced
1 1/2 cups heavy cream or 1 1/4 cups veggie broth and 1/4  cup olive oil
Salt and pepper to taste
Herbs to garnish or add chopped to taste. Fresh thyme, sage or rosemary

Heat oven to 375 degrees.

Slice the potatoes and leeks and toss with the herbs. Place all in a greased square baking pan and add the cream or broth mix.

I make this dish with heavy cream and I am not sorry. It is for special occasions and is the definition of comfort food.


Shredded Kale and Carrots with Lemon Vinaigrette


Tuscan Kale – ribs removed and sliced into thin ribbons
Carrots – peeled if necessary and grated.
Almonds – chopped and toasted


Juice of 1 Lemons
1/2 cup walnut oil
1/4 cup white balsamic vinegar
2 teaspoons honey mustard
salt and pepper to taste

Mix all dressing ingredients in a jar and shake well to mix. This makes enough dressing for a salad for 8 to 10 people depending on how much dressing people like.

Note: grate carrots at last minute. If making the salad in advance, toss the carrots with a small amount of the dressing so they don’t turn brown. Put them at the bottom of the bowl with the grated kale on top. Hold the toasted almonds separately. Just before serving toss the dressing with the kale and carrots and sprinkle almonds on top.

Kale has a pretty strong flavor and slicing it into thin (1/4″) ribbons helps that flavor to be balanced by the other ingredients.

  • Slim Kurz
    Posted at 10:36h, 22 February Reply

    Hi CL — Both dishes look fabulous! How long do you cook the potatoes? Thanks — Slim

    • CL Fornari
      Posted at 11:51h, 22 February Reply

      Thanks, Slim! The potatoes are cooked until tender and the cream is bubbly – usually about 35 to 40 minutes.

    Posted at 20:13h, 25 February Reply

    NANCY S.

  • bonnie Hesller
    Posted at 15:55h, 28 February Reply

    Have you tried it with the broth? does the broth get completely absorbed by the potatoes?

  • bonnie Hesller
    Posted at 15:57h, 28 February Reply

    I tried growing beets in a container! I love beets. I had no idea how long to leave them in the ground, however. When I finally pulled ;them (after about 30 days), they were very cute and tiny.

    • CL Fornari
      Posted at 17:27h, 28 February Reply

      Broth does get mostly absorbed by the potatoes and doesn’t have the same richness or “mouth feel” as cream, but if you’re a vegan, go for it.

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