5 New Trends You Might See on Your Thanksgiving Table
Thanksgiving is all about getting together with family and friends…and eating well. For many, it’s also a great opportunity to prepare new recipes based on the year’s top food trends. This Thanksgiving could be a lot more interesting – and maybe even a little healthier – than in years past. Here are 5 new trends that will be making a major impression on tables across the country this November 26th.
1. Locally Sourced Food
Sometimes called "farm-to-table" or "farm-to-fork," the locally sourced movement has really taken off. It’s easy to understand why – local food is fresher and it tastes better. The U.S. Department of Agriculture has a handy directory that can help you find locally sourced food near you.
2. Spaghetti Squash
This versatile winter squash can be baked, boiled, steamed or microwaved. As a side dish, the unique texture and mild flavor of spaghetti squash complements all sorts of sauces and seasonings. Plus, it’s the not-so-secret ingredient in several mock coconut pie recipes that have developed quite a loyal following on Pinterest.
3. Kalette
Introduced to the U.S. in late 2014, Kalettes (Kale Sprouts) are hybrid vegetables created by breeding Kale and Brussels Sprouts. Kalettes offer sweet and nutty tastes in what looks like tiny, green and purple cabbages. They can be sautéed, roasted, grilled or eaten raw. Visit kalettes.com for recipes and more information.
Related: 12 Steps to a Manageable Thanksgiving Dinner
4. Pumpkin Pie Alternatives
From pumpkin spice latte pound cake to praline pumpkin mousse, plenty of fun updates on the classic dessert are just a click away. If you’d prefer to skip the pumpkin altogether, cakes and tarts made of harvest fruit provide sweet tastes of the season that are sure to please.
5. The Catered Option
With the travel and time commitments associated with the Thanksgiving holiday, more and more Americans are choosing to have some or all of the meal catered. It’s a great way to share the satisfaction of a tasty feast with family and friends without all of the work.
Sources:
University of Vermont
USDA Local Food Directories
Kalettes.com/
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