Im obsessed with this recipe. I use it in the summer with blueberries, and this version in the fall. You could even make this for breakfast the morning of Thanksgiving to get everyone vibing!
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Cornbread and jalapeño fulfills all the southwest vibes while still sticking to tradition with the sweetness of the pear and the crunch of the celery. Pair with your favorite gravy and youve got yourself a winner!
Glazed carrots, crispy brussel sprouts & warm spiced grapes all in one side dish? Ummm yes please! This recipe takes just 5 minutes to prep and while its cookin, sit back, relax and enjoy a glass of mulled wine! Happy thanksgiving!