Today’s the day people. Thanksgiving has officially started. But wait, how can that be? You’re probably checking your calendar right now wondering if there’s been some sort of rip in the space time continuum. No, but if you want to enjoy the holiday you must prepare now. So I’m going to provide you with menu ideas and when exactly you should begin working on them. That way when you wake up on Thanksgiving morning there aren’t a bunch of cranky cooks in a cramped kitchen trying to get dinner complete without bloodshed. more…

There are two very important things I just have to mention about tonight’s dinner: I love the fall, and I’ve had better ribeye. This is the prime time for food in my eyes. The meat is meatier and all of those fall fruits and veggies are my favorites. Sure I snack on bananas year round, and who doesn’t love a succulent orange now and then? But the variety of flavors and textures from just apples is absolutely inspiring. It’s the sole reason I chose a gala apple to be my sweetener for the root vegetable mash. more…

Ingredients:

1 small yellow squash
1 small zucchini
1 small beet, julienned
½ cup loosely packed mint leaves, chiffonade
Juice of 1 lemon
3 Tbsp extra virgin olive oil
Salt and pepper more…