Thanksgiving is all about abundance or, often, overabundance. But it doesn’t have to be that way. With healthy updates to classic dishes, the Thanksgiving recipes showcased here from Pereg Gourmet use high-impact flavors like fresh herbs and spices and seasonal fruits and vegetables to minimize theneed for gobs of fattening oils, cream and salt. If you are hosting this year, Pereg also offers some tips on using spice rubs and brining to bring the most flavor and tenderness to your bird. If you’re not hosting this year, choose one of our healthy sides to make for your host, and you’ll all enjoy a delicious, healthy Thanksgiving.
Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 7 minutes.
While pasta is cooking, make the pesto. Pulse basil, pine nuts, and garlic in a food processor until chopped. Stream in the olive oil while the food processor is on, making sure to scrape down the sides to get any extra. Season with a pinch of salt and pepper to taste.
Drain pasta well and toss with pesto. Garnish with more Parmesan cheese and serve.
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame)
Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them.
In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
If you know me, you know that I’m not the hugest fan of traditional pizza. I can’t tell you why, it just is what it is. In my constant struggle to be part of normal society, I am on a quest for pizza flavor combinations that get me excited. This white bean hummus pizza...
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