So you’re home alone on Thanksgiving. It’s OK, it happens to the best of us. When dinnertime rolls around, you know that you’ll be ordering up a feast for a king, because you deserve it. Whether it’s to feed a family of four or a party of one, there’s no shame in ordering in on Turkey Day. But what exactly are people ordering for delivery on and around Thanksgiving? And what aren’t they ordering? In order to determine this, we reached out to GrubHub.com and Delivery.com, two of the nation’s largest food delivery services, and asked then to share their data.
Delivery.com found that on Thanksgiving, understandably, it’s all about turkey. Carved turkey, turkey sandwiches, turkey wraps, and turkey burgers were the top sellers last year, with pizza, burgers, and salads next in line. And when it came to ordering wine and spirits during the week leading up to Thanksgiving, red wine led the charge (namely cabernet sauvignon and pinot noir), along with white wine (pinot grigio, chardonnay, and sauvignon blanc), vodka, champagne and sparkling wine, and whiskey, in that order.
Grubhub.com learned that pumpkin pie’s sales increased the most on Thanksgiving Day, up a whopping 25 times higher than normal, followed by stuffing (14 times) and gravy (two times). Interestingly enough, sales of tiramisu, naan, and chicken tikka masala also greatly increased on Thanksgiving (turkey only got a 49 percent boost, most likely because it’s so commonly ordered anyway.
It’s also interesting to note the foods that see the most significant drops in orders on Thanksgiving Day. Sushi takes the win, with 45 percent fewer orders than normal (nobody wants to eat sushi on Thanksgiving!), as well as salad (40 percent less), pad thai (37 percent less), and cookies (36 percent less). Other items that see declines in delivery include macaroni and potato salad, Chinese food, fries, and soup. None of these exactly scream Thanksgiving!
Delivery.com also found that folks tend to be a little more generous with their tipping on Thanksgiving. Nationwide, Americans add an extra 11 percent to their tip on that day, bringing up the average tip to (a still rather measly) 15 percent. Interestingly enough, Bostonians are the most generous tippers on Thanksgiving (up 40 percent), with Stamford, Conn., coming in second place, up 35 percent.
So the moral of the story is, when you order in this Thanksgiving, think of the poor lonely sushi delivery guys!
Thanksgiving turkey: Our 12 all-time top recipes
Thanksgiving is one week out. Which means it’s time to talk some serious turkey. If you want to serve a fresh, never frozen turkey, you still have time to order one. And if you aren’t sure about some of the basics, we’ve got a guide that spells out exactly how much to buy, how long you’ll need to allow for thawing, and answers to other burning questions.
As to which roast turkey recipe to use, there are so many choices. Over the years, we’ve tried just about every method of preparing Thanksgiving turkey. We’ve done the classic oven roast, yielding crispy brown skin. We’ve butterflied the bird and cooked turkey parts, which both cut the cooking time significantly. We’ve even tried a tricked-out, complicated recipe from one of the country’s best chefs. Some turkey recipes worked better than others, and these 12 stand-out as our favorites.
Creative Ideas to Celebrate Thanksgiving During COVID
We are all looking forward to some holiday cheer in 2020! While our Thanksgiving traditions will need to be re-imagined — don’t get your turkey feathers ruffled. We are here to help with some creative ideas to celebrate and enjoy Thanksgiving during COVID this year and help you adhere to the CDC Guidelines to stay safe.
Have your virtual Thanksgiving meal or dessert together. This is especially important for older family members who can’t attend or families who won’t be traveling. Pick a time for everyone to join and enjoy the Thanksgiving meal together.
Start by creating a fun Thanksgiving invite experience with a company like LYFETYMES. With LYFETYMES, you can celebrate any milestone or holiday by sending invites with any video link, track RSVPs, share recipes, and shopping lists.
You can also use their new 3D Video Templates to make your shareable Thanksgiving Webpage stand out! Check out our Thanksgiving example here.
Unless you’ve been in a social bubble, it’s good to have families living in the same household sit together, and tables placed at least 6 feet apart.
Rather than passing plates to one another, set up a central serving/buffet style station where people do not remove masks and food is served by one person ideally, this is the same person who prepared the food to limit exposure. Each table gets up one at a time for food.
Depending where you are located and the weather, an outdoor space makes a wonderful natural canvas to create a bright and beautiful Thanksgiving setting. With a natural background, set up a vibrant Thanksgiving table setting with bold colors, like bright burnt red plates and orange placemats, and white twine knotted napkins on a white table runner.
Create dimension by adding different heights, shapes, and textures to the table. This can include autumn-hued candles, full table-length greenery garland that runs off both sides of the table, and accents like pumpkins or corn husks. Don’t neglect the chairs — a nice touch is to add pillows and a throw on each setting area in case it gets a bit chilly.
Thanksgiving Recipe Swap Challenge
You might not be able to hang out with your favorite aunts and cousins that would normally fly in for the holidays, or even worse you won’t be eating your aunt Linda’s famous Thanksgiving dish that you’ve been looking forward to all year. To help recreate those yummy memories, try a Recipe Swap Thanksgiving Party to make sure you get that famous green bean casserole you’ve been dreaming of since you devoured it last year.
This is a great family activity to share those family recipes that are handed down year after year, catalog them, and have fun at the same time. Share with everyone how the recreation turned out even bad versions make for a good laugh and a great memory. Plus, make sure whoever contributed the recipe is on standby to answer questions!
Here is an example from LYFETYMES.
Jane Dough Cakes located in San Antonio, Texas is one example of a local bakery business offering Thanksgiving Cookie Show Boxes for pickup and delivery to spread some joy during the holiday season.
Decorating your home can cheer up the atmosphere.
Coterie, a celebration decor company, offers beautiful local artisan-designed Thanksgiving and holiday boxes that will set the mood. We are loving the “Talk Turkey To Me” set pictured above.
Finally, think about the local businesses you love during normal times and call them to see what they’re offering. Your call may be the perk they need right now.
Thanksgiving Deliveries/Drop Off
Preparing traditional family recipes for family and neighbors, especially those at higher risk of severe illness from COVID-19, is a great way to say thanks to your loved ones this year. Have your little ones join in on the fun and decorate some cookies or cupcakes. This is a great activity for the kids and their confection creations can be used as a wonderful surprise to drop off to a grandparent. Have the kids create cute notes or drawings and attach them to the package as well. Be sure to deliver them in a way that doesn’t involve contact with others.
These food containers from Amazon are inexpensive and will do the job with warm or cold food items. Add a ribbon and the note and you are done!
Our Top Prepared Meal Delivery Services (2020 UPDATED)
1 - bistroMD (Editor’s Choice)
Curated by Dr. Caroline Cederquist and a team of dietitians, bistroMd meals are carefully prepared using only fresh ingredients and healthy recipes.
Read our closer look at bistroMd review to get service details or continue reading for an overview.
Each box is customized to your individual needs, taking your dietary needs and weight loss goals into consideration.
In addition to serving delicious meals, the company also takes a holistic approach to weight loss, offering weekly diet and fitness tips.
When you sign up for your program, you receive a free diet analysis, which gives you guidance on what types of foods you should include in your diet, and which foods you should avoid.
Each plan also comes with full support from their registered dietitian, information on metabolic correction, and more.
Your menu will depend on the type of plan you choose. Some of their options include the standard plan, gluten-free, heart healthy, diabetic, and menopause. Yes! They offer meal programs for menopause!
BistroMD has earned praise for their tasty meals that are backed by both science and taste buds.
Their sister companies, Balance by bistroMD and Silver Cuisine by bistroMD are on our roundup of best senior meal delivery services.
Ordering from Balance by bistroMD will also help you eat and take off the pounds! Read our top rated weight loss meal delivery services review.
Thanks to bistroMD’s team of dietitians and chefs, they are able to offer a balance of nutrition, weight-loss, and mouth-watering taste that we know you’ll love.
BistroMD meals are most compatible with people looking for a meal delivery plan that is designed by doctors and based on science versus diet trends.
Is It Safe To Ship Homemade Food During The Holidays?
Whipping up cookies, candy and other homemade goodies to send to loved ones is a holiday tradition for many families. This year, since the coronavirus pandemic will prevent some holiday get-togethers, we may be shipping even more treats to family and friends for Thanksgiving and the December holidays.
Every holiday season, Greg Gagnon, who owns UPS Store franchises in San Diego, helps people ship gifts, including food items, around the world. Cookies usually top the list, but he’s seen people send everything from cheesecakes and apple pies to cupcakes and burritos.
“And, the whole fruitcake joke is a real thing,” Gagnon said. “People do send fruitcake.”
While Gagnon expects the tradition to continue, 2020 has been full of unknowns, and shipping for the holidays is no exception. “We’re really aware that it’s going to probably be much bigger this year, and we’re preparing for that,” Gagnon told HuffPost.
Last year, the U.S. Postal Service planned to deliver 800 million packages between Thanksgiving and New Year’s. This year will probably be even busier. COVID-19 has already overwhelmed shipping services , which have been dealing with more packages from an influx of online shopping. And reports have circulated of rotting food at postal facilities because of delays.
All this may have you wondering whether it’s safe to send homemade foods this holiday season. Food safety experts say it is, but they urge you to keep a few things in mind as you package items and send them on their way.
Is it safe to ship food?
“The technical answer for that would be if you do it right, it’s safe,” said Archie Magoulas, a technical information specialist with the U.S. Department of Agriculture Food Safety and Inspection Service .
The USDA recommends shipping perishable items in a foam or corrugated cardboard box with a cold source, like dry ice or a frozen gel pack. Use a speedy shipping method and alert the person on the receiving end about the package so they can open and refrigerate it immediately.
“Ship early in the week: That reduces the risk of a package getting stuck at a shipping facility over a weekend, if weekend delivery isn’t available in the recipient’s area.”
Magoulas, who also helps answer the USDA’s food safety hotline , said he often receives calls about food packages that have been left at someone’s front door for hours, asking whether the contents are safe to eat. The answer depends on whether the item is perishable or nonperishable, and its temperature.
Perishable foods, like frosted cakes, pies, soft cookies, cookies with fillings, or other high-moisture items, should ideally stay at 40 degrees Fahrenheit or below in transport. To keep it that cold, Magoulas suggests freezing homemade goodies before shipping, and then using insulated packaging and a cold source.
If foods reach the so-called danger zone, between 40 degrees and 140 degrees F, pathogenic bacteria can grow. Any food held in this range for two hours or longer is unsafe to eat and could cause foodborne illness, according to the USDA.
“Even if [the food] feels cool, that doesn’t mean it’s safe,” Magoulas said. But there’s a way you can test food’s safety once you’ve received it. “We say to put a thermometer near the surface and see how cold it is. It should still be 40 degrees or below. You’d be surprised how often people say it feels cold, and when they check it, it may not even be 40 at all.”
Foods may not look, smell or taste spoiled, but could still be dangerous and should be thrown away, Magoulas said. And, immediately toss any package that arrives damaged or opened.
Nonperishable items, like jams, hard cookies and most breads that don’t contain any fillings, are generally less risky to ship. “You can deliver those without even any refrigeration, just in a regular box,” Magoulas said.
How to package foods to ship
Most homemade holiday goodies are mailable, a Postal Service spokesperson told HuffPost, but it’s a good idea to check the USPS list of restrictions .
To keep your package’s contents safe and preserve freshness, wrap your treats well in an airtight container, such as a zip-top bag or plastic container. Choose a shipping box that’s larger than its contents to leave room for bubble wrap or other packing material to protect what’s inside.
UPS Stores and other shipping outlets accept pre-packaged parcels, but will usually pack items for you, too. Pre-pandemic, Gagnon said customers often brought in foods to ship that weren’t always sealed. This year, to limit contact, he urges anyone shipping homemade foods around the holidays to bring their goodies in a plastic container, sealed bag or wrapped well with foil or plastic wrap.
“Then, we’ll take the item and find the right box for it with enough packaging around it to make sure it’s not a mess by the time it arrives,” Gagnon said. “I know there’s a really good chance that there’s going to be a lot more of these custom shipments this year because people can’t (deliver goodies) in person as easily.”
Most UPS Stores have dry ice and other packaging available for shipping perishables. FedEx also recommends using insulated packaging and refrigerants, like dry ice or gel packs, and offers a cold-shipping package.
Gagnon suggests placing a label inside the package with the delivery and return addresses, in case the outside label gets ripped off or the package gets damaged.
The best way to send your goodies
When you’re sending foods, especially perishables, opt for the swiftest shipping method, Magoulas said, such as overnight or second-day shipping. The cost of shipping homemade goodies over the holidays will vary based on the size and weight of the package, shipping method and service, and the ZIP code where it’s going.
Another tip: Ship early in the week, Gagnon said. That reduces the risk of a package getting stuck at a shipping facility over a weekend, if weekend delivery isn’t available in the recipient’s area.
With the anticipated busier-than-usual holiday shipping season coming up, Gagnon also suggests sending any gifts, edible or otherwise, as early as you can.
“I’ve seen so many holiday seasons, they always are busy, but we’re very aware that it’s going to probably be much bigger this year,” he said.
The Postal Service expects traffic to increase starting Dec. 7, with Dec. 14 to Dec. 21 predicted to be the busiest mailing, shipping and delivery week, according to a spokesperson.
The holiday shipping deadlines for USPS , FedEx and UPS are available online.
“Early is always the better thing,” Gagnon said. “You certainly don’t want to have stuff show up late.”
Fresh From the Source
Pristine seafood sourced from the world's most trusted fishermen.
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We&rsquore passionate about sourcing and selling the world&rsquos best seafood. When you order our fresh seafood online, what you receive always reflects the unrivaled standard of our markets. It&rsquos hand-prepared, never frozen, and shipped overnight.
FROM OUR CUSTOMERS
&ldquoWe&rsquove ordered online from other seafood sites, but the way you guys pack the fish was something to be commended. It was fresh without that &lsquofishy&rsquo smell we get from other companies. Well done!&rdquo
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&ldquoWe LOVE your grocery store so much. Your produce, selections of dry goods and not to mention meat and seafood are exceptional! We just want to say an enormous THANK YOU to you and all your staff! We can't tell you how much we appreciate being able to shop there right now. &rdquo
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"Received my order today. Beautiful fish, excellent butchering/cleaning, and exceptional packaging. So nice to have fresh east coast fish again. I am extremely pleased with my order and will recommend Citarella to friends and family.&rdquo
&ldquoWe are long time regular customers, normally walking to your 6th Ave branch every week for the amazing fish, now enjoying weekly deliveries to our home in PA during Covid crisis.&rdquo
Spring Into the Season
View our collection of Easter and Passover favorites. From our elegant crown roast of lamb and tender, first-cut beef brisket to our handmade matzoh balls and savory stuffed artichokes, enjoy a hand-crafted meal for your holiday celebration, complete with some of our favorite dishes, lovingly made from the scratch.
First of the Season Soft Shell Crabs
&ldquoI love all seafood, but soft shell crabs are one of my favorites. Lightly sautéed, they turn golden and sweet, and the briny meat stays juicy.&rdquo
&ndash Joe Gurrera, Citarella&rsquos Owner and Original Fishmonger.
FRESH FROM THE SOURCE SINCE 1912
What it&rsquos made of. Where it comes from. How it&rsquos caught. Who grows it. That&rsquos what matters. Our commitment to exceptional quality begins with a signature mixture of knowledge, passion, and attention to detail.
And while our heart belongs to New York, there&rsquos no distance we won&rsquot go to source the world&rsquos finest food. That&rsquos why Citarella is a culinary experience as well-considered as the connoisseurs who come through our doors. Because it&rsquos a store that serves a city that demands excellence&mdashall day, every day.
It&rsquos fresh from the Atlantic, the Mediterannean, and beyond.
It&rsquos fresh from Joe Gurrera, a Fulton Fish Market icon. And it&rsquos been fresh from the world&rsquos finest fishermen and farmers&mdashfor the world&rsquos finest city&mdashfor more than a century.
Happy Whole9 Thanksgiving
In preparation for U.S. Thanksgiving, we’re republishing last year’s fabulous Whole30-approved Thanksgiving-inspired Steal This Meal submissions. A little background about these dishes, however. […]
In preparation for U.S. Thanksgiving, we’re republishing last year’s fabulous Whole30-approved Thanksgiving-inspired Steal This Meal submissions. A little background about these dishes, however.
First, we aren’t encouraging anyone to do a Whole30 program during the holidays. (And Melissa has an article coming out in the November/December edition of Paleo Magazine explaining the three reasons why taking on a Paleo challenge during the holiday season may not be a healthy undertaking.) However, all of these dishes are Whole30 compatible, because (a) everything in our Steal This Meal series meets those standards, (b) this is a good opportunity to show your family and friends that your dietary choices are both satisfying and delicious and delicious, (c) we wanted to provide an alternative for for those of you who simply cannot eat conventional flour, dairy or other ingredients in “traditional” Thanksgiving dishes.
Finally, let’s get this out of the way right now. Y ou know we wouldn’t normally promote “Paleo-ifying” a poor food choice (like bread-laden stuffing or sugar-drenched cranberry sauce). But in the once-a-year case of a family-centric, culturally significant holiday like Thanksgiving, we believe it’s okay to recreate a dish that is reminiscent of what we used to eat. Recreating a Whole30-friendly stuffing for an annual family dinner is not the same thing as justifying your “healthy” Paleo pancakes every morning for breakfast! (But you already knew that.)
One last note : These recipes aren’t designed to taste just like the original. That would be impossible, and disappointing for your guests. Instead, we encourage you to present these Whole30 dishes as alternatives – traditional Thanksgiving fare with a twist.
Steal This Meal: Whole9 Thanksgiving “Stuffing”
This dish serves 8-10. We’ve used extra-lean ground beef and soaked walnuts, along with traditional spices and herbs, to give this “stuffing” the same feel and flavor as the original bread-based dish. Note, the extra-lean ground beef is the key – buy the leanest available. This will keep the stuffing from tasting too much like, well… ground beef, as much of the beef flavor is carried in the fat. This is best right out of the oven, and it smells just like the dish Dallas’ Mum makes. We thought it delicious, and the perfect accompaniment to turkey.
- 1 pound extra-lean ground beef (we used the 95% lean, organic, grass-fed beef from Whole Foods)
- 2 cups walnut pieces, very finely chopped/ground and soaked overnight (rinse several times before using)
- 1 medium sweet onion, diced
- 4 stalks of celery, diced
- 1 apple, cored and finely diced (we used a Minnesota Honeycrisp)
- Several springs of fresh rosemary, sage, thyme, and marjoram (poultry mix), finely chopped
- ½ tsp garlic powder
- ½ tsp sea salt
- Preheat the oven to 375 degrees. Chop all the veggies, the apple, and herbs.
- Saute the beef and celery for 3-4 minutes on medium heat, making sure that the beef gets broken up into really small pieces as it cooks. (Big chunks are not very stuffing-like!) We used a big saucepan for this, as we didn’t want the contents to overflow once everything was mixed.
- Add the onion and apple, and cook for another 2-3 minutes.
- Add the herbs, garlic powder, walnuts, and salt, and mix thoroughly. The beef should NOT be totally cooked at this point – there should still be some pink.
- Pull everything out of the pan, and dump it into a 9吉 baking pan (or two 6 pans), and bake uncovered at 375 for 30 minutes. Serve hot from the oven.
Steal This Meal: Whole9 Thanksgiving Cranberry Sauce
Serves 8-10. While we normally don’t recommend using fruit juice or dried fruit as a substitute for sugar, some added sweetness was necessary to offset the serious tartness of the fresh cranberries. We’re okay with figs and apple juice as a sub for sugar in a special occasion dish like this. However, make sure your guests know that our more traditional sauce is still pretty tart in flavor! The flavors do meld with time, and this sauce tastes even better the second day – which means you can make it ahead of time and store it in the fridge. This was so amazingly good, we put it on everything this week – eggs, baked Alaskan cod, even our burgers.
- 2 – 12 oz bags of fresh (not frozen) cranberries
- 1 cup of 100% pure apple juice (no added sugars)
- 1 large navel orange, washed
- 10 dried black mission figs, very finely chopped (make sure you cut the stems off)
- A dash or two of each: nutmeg, allspice, ground cloves
- Place the cranberries, apple juice, figs, spices, and ½ cup of water into a covered saucepan on medium heat.
- Bring the mixture to a low boil for 10 minutes (until the cranberries “pop”), and turn down to low heat. Simmer (still covered) for 15-20 minutes, stirring occasionally.
- Squeeze the juice from the orange into the sauce, and finely grate the orange zest (use the whole orange peel!) into the saucepan.
- Keep on low heat (simmer) for another 15 minutes. Store in airtight container in fridge until ready to use. Serve cold for the best flavor.
Slow Cooker Turkey Breast
Submitted by Kathleen Dusebout
Whole9 Note: There are a million turkey recipes out there, but we liked this one because it’s perfect for a smaller gathering, and it won’t tie up your oven for the whole day, which means you aren’t juggling the main course, vegetable side dishes and desserts in and out of one appliance.
- 1 bone-in turkey breast (can do two if you have a large slow cooker- just double the seasoning ingredients)
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 Tbs. dried parsley
Place turkey breast(s) in crock pot. Sprinkle on the paprika this will give it a nice, golden color. Then sprinkle on the garlic powder and parsley. Cook on LOW for 8 hours. If you are making two turkey breasts so you have plenty of leftovers, cook on LOW for 9-10 hours. (Note, there is no liquid added to the recipe – although some water will accumulate in the bottom of your cooker.) Place turkey breast(s) on cutting board and immediately cover tightly with foil for 15 minutes. Slice and serve!
Slow cooker turkey breast
Warm Spinach, Prosciutto, & Pistachio Salad
Submitted by Amanda Langowski
Amanda’s Note: both are family favorites, and the best part is they are super simple! This is especially nice when you have a million other things to worry about on Turkey day.
- 16 ounces fresh baby spinach
- 2 garlic cloves, minced
- 3 ounces sliced prosciutto, chopped into little squares (1/2 inch)
- 1/2 cup shelled & salted pistachios
- 1 to 2 tablespoons olive or coconut oil
- 1 lemon
Add the olive oil to a pan on medium-high heat. Once it is warm, thrown in the garlic and saute until it gets a little bit soft. Add the prosciutto, cook until it’s crispy. Turn the pan’s temperature to low. Add the spinach a bit at a time as it starts to wilt, add another handful, turning and mixing often. You want the spinach lightly wilted, not completely cooked down. Once wilted, take it out of the pan, place in a serving bowl and squirt with lemon.
Roasted Brussels Sprouts, Squash, and Cranberries
Ruth’s Note: This recipe represents so much of who I’ve become – not only a change in the ingredients, but how I respect and treat the food. It features two veggies I used to avoid like the plague: Brussels sprouts and squash. I now think squash is sweet…when did this happen?
- 1 butternut squash
- 1 pound fresh Brussels sprouts
- 1-1/2 cups fresh cranberries
- 2/3 to 1 cup duck fat (melted), or other appropriate fat of your choice
- 1/2 tsp kosher salt
Preheat oven to 450 degrees F. Remove skin, membrane, and seeds (reserve for future use) from squash. Cut squash into cubes. Trim and halve Brussels sprouts. Combine squash, sprouts, and cranberries in a large baking dish (or split into two if you don’t have a really large pan). Sprinkle salt on top and then add duck fat. Stir to combine. Place baking dish in the oven for 25 minutes or until the veggies are beginning to brown, stirring once or twice. Reduce heat to 350 degrees F and cook another 25-30 minutes until the veggies (especially the brussels sprouts) are cooked to desired tenderness. Serve warm and enjoy!
Roasted Brussels sprouts, squash and cranberries
Squash and sweet potato bake
Amber’s Note: Try to keep your relatives away when it comes out of the oven, this stuff is hot out of the oven, but it smells good ! Other recipes like this call for brown sugar, but really, that’s ridiculous. There’s so much sugar in the squash and sweet potato that it’s just not necessary.
- 1 tsp of cinnamon
- 1/2 tsp nutmeg
- 1/4 c coconut oil (melted)
- 1 large (around 1lb size) sweet potato
- 1 small (around 1-1.5 lb size) acorn, butternut or other favorite squash.
Preheat the oven to 375 F. Coat the bottom of a 10吆 dish with some of the coconut oil. Peel and cube the sweet potato. Peel, halve, clean and cube the squash. Place both in the dish and pour the rest of the coconut oil over the squash. Sprinkle the cinnamon and nutmeg over the top, mix it all up, and cover it with foil. Bake for 35 minutes, stirring occasionally.
Roasted Beets and Pistachio Butter
Submitted by Amanda Langowski
Amanda’s Note: Can you tell we love pistachios!? We just make huge batches and have them as a side dish with pretty much anything. These are great leftover, so don’t be afraid of having too much.
- 4 large beets – red, golden, or both. (1-2 beets per person)
- 1/2 cup shelled & salted pistachios
- Extra-virgin olive oil
- Salt & pepper
Heat the oven to 375 F and arrange a rack in the middle. Rinse and scrub the beets, cutting off any leaves or little roots. Rub them with 1 to 2 tablespoons of olive oil, place them in a pan and cover with aluminum foil. Roast until tender and you can easily pierce with a knife this will take about 1 hour. Remove from the oven and let cool.
While they are cooling, make your pistachio butter. Using a food processor, add 1/2 cup pistachios and pulse until they are finely ground. Then drizzle in olive oil – start with 1 tablespoon. Alternate adding 1 tsp water and 1 tsp olive oil until you get a really creamy texture, much like a very soft butter. If it gets too thin for your liking add in some more ground pistachios. (Note, I sometimes double the “butter” recipe, because it goes so quick!)
Once the beets are cool, remove the skins – they should come right off. Slice the beets in chunks, and sprinkle with a little bit of olive oil to make them glossy. Salt and pepper to taste. Serve the beets with the pistachio butter for dipping or spreading. One last note – you could make the beets the day before and let them chill in the fridge. Just take them out and warm them up a bit before serving and dressing.
Coconutty Butternut Squash
Lisa’s Note: We’ve already had thanksgiving here in Canada and I must say I felt like death afterward. I’m excited to see how everyone does with your Whole30 Thanksgiving! Here is a recipe for a dish I had at a client’s house this past weekend. It was delicious – almost felt like a “cheat”!
- 1 Large butternut squash
- 1 Can coconut milk
- 2-3 cups chicken broth (“Imagine” brand from Whole Foods is Whole30 approved – other brands, read your labels!)
- Dash of salt and pepper
- 1 teaspoon cinnamon
Peel and cut the butternut squash into cubes. Add 2 cups of chicken broth, bring to a boil, simmer until fork tender. Drain off 1 cup of the broth and add in coconut milk (about half of a cup more if needed). Add a dash of salt and pepper and a teaspoon of cinnamon. Blend in a blender or with a hand mixer – the texture should resemble mashed potatoes. Serve warm, with a sprinkle of cinnamon on top.
Root Vegetables with Cinnamon Walnuts
Whole9 Note: This is one of our favorite vegetable submissions, sure to please even the pickiest Thanksgiving guest.
- 3 lbs assorted root vegetables, peeled and diced
- 1 c apple cider (no added sugar)
- 3 tblsp coconut butter, melted
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/8 tsp ground cinnamon
Preheat oven to 400 degrees. Mix together cider, 2 tblsp coconut butter, salt and pepper in a 9吉-inch baking pan. Add root vegetables, mixing until coated. Cover with foil. Bake 20 minutes, uncover and stir vegetables. Leave uncovered and continue cooking, stirring every 20 minutes until the vegetables are tender – about 1 hour more.
While the vegetables are cooking, place walnuts in a cast iron skillet and cook over low heat, stirring frequently to avoid scorching walnuts. Remove from heat and add coconut butter, cinnamon and, if desired, a pinch of salt. Stir until walnuts are coated. Spread on a plate or cookie sheet to allow walnuts to cool slightly. When vegetables are finished, transfer to serving dish and sprinkle with the cinnamon walnuts.
Apple “Pumpkin” Pie
Pamela’s Note: This recipe uses the natural sweetness of the apples and yams to let you have a traditional pumpkin pie without the sugar.
Ingredients – Crust:
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 eggs
- 1/4 cup coconut oil
- 1/4 tsp salt
Ingredients – Pie Filling:
- 2 to 3 Apples (We recommend Honeycrisp, since they are on the slightly sweeter side)
- 1 3/4 cup steamed and pureed yam/sweet potato
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 nutmeg
- 2 beaten eggs
- 3/4 cup coconut milk
For the crust: Throughly mix all ingredients together except for the coconut flour. Add the coconut flour in and mix well to form dough. Knead dough for
1 minute. Roll dough out between sheets of wax paper until it’s big enough to fit the pie dish. In my experience transferring the pie crust usually results in it falling apart to some extent, so just plan on patching it up a little bit once you’ve transferred it.
For the filling: Thinly slice, peel and core apples. Coat with cinnamon and stir. Set aside. In a separate bowl, combine yam, cinnamon, ginger, and nutmeg. Beat in eggs gently until just combined. Slowly add coconut milk until combined.
Layer apple slices and pumpkin filling in the pie dish. Bake in a 375 oven for 50 minutes or until a knife inserted in the center comes out clean.
Cranberry Waldorf Salad
Meliss’s Note: My mom has been making this Cranberry Waldorf Salad for as long as I can remember. The original called for 1/2 cup white sugar, a bag of miniature marshmallows, and a whole container of Cool-Whip! So I put on my Whole30 hat, replaced the Cool-Whip with coconut milk, made dried apricots stand in for the white sugar, and eliminated the marshmallows altogether. The best part – it tastes as good as I remembered! I’m thrilled that this taste of tradition can be on our table this year.
- 1 bag fresh (whole) cranberries
- 16 dried apricots
- 1 lb. seedless grapes, cut in half
- 2 apples, cut into bite-sized pieces
- 1 can full-fat coconut milk
- 1/2 cup pecan halves
- 1 teaspoon vanilla extract
This salad works best if you do the prep, then let it sit overnight. Put your mixing bowl and beater in the freezer, and place the can of coconut milk in the refrigerator. Wash the cranberries. Place them in the food processor with the dried apricots and grind them until the mixture has the consistency of relish. In a large bowl, toss the cranberries with the cut apples and grapes. Cover tightly and place in the refrigerator so they can get to know each other. Forget about them until the next day.
On Thanksgiving morning when you’re ready to assemble the salad, put the can of coconut milk in the freezer for 10 minutes while you chop the pecans.Take the bowl and beater out of the freezer, pour the chilled coconut milk into the bowl, add the vanilla extract, and beat the mixture on the highest speed of your mixer until it looks like whipped cream. This takes about 5-7 minutes. Marvel at the creaminess! When the cream is done, add the nuts to the fruit mixture, and gently fold in the whipped cream. Garnish with whole cranberries and nuts.
Melissa Joulwan's Crandberry Waldorf Salad
As always, if you’d like to contribute your best Whole30-approved recipe creation, send your Steal This Meal entry (along with photos and YOUR Whole30-inspired story!) to [email protected] . (Want to see our other Steal This Meal selections? Just select “Recipes” from the category list on our sidebar.)
I never dreamed I could feel this good in just 30 days.
I never dreamed I could feel this good in just 30 days. I was dreading turning 60 later this year, but after my Whole30, I'm not dreading it anymore. My granddaughter is my.
Read Shawn G.'s Whole30 Story
Get your Whole30 Starter Kit
Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, 15 recipes from Melissa’s cookbooks & other valuable resources. (Your email is safe with us. Promise.)
Get your Whole30 Starter Kit
Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, the Meal Planning template, and 15 recipes from Melissa’s cookbooks. (Your email is safe with us. Promise.)
The opinions and/or information presented on this website is in no way intended as medical advice or as a substitute for medical treatment, and should only be used in conjunction with the guidance, care, and approval of your physician. Nothing herein is intended to diagnose, treat, cure or prevent any disease.
Your Coronavirus Buying Habits Are Ruining The Grocery Supply Chain
You work through every menu, window, and item, hunting for those brands you love, weighing the must-haves with the sure-would-likes. And sure, you're willing to spend a bit more&mdashfood is a rare comfort right now. But then you have to find a delivery time, and those can be in short supply. Same with a few of your items, too. It turns out, they're out of stock, and your favorite snack, well it's there, just not in your favorite flavor.
While a lifeline for many, the explosion of online grocery delivery during COVID-19 has come with a few issues. Many services have been available for years, but demand for online grocery order and delivery has boomed in the last few weeks. Instacart weekly app downloads have increased seven-fold&mdashmeaning seven times as many people are vying for the same (albeit slowly growing) number of open delivery slots.
Across the industry, the unexpected and unprecedented surge in demand has left companies scrambling to shorten wait times. For most companies, that means hiring more shoppers, distribution center workers, and delivery people. Instacart explained that delivery windows are dependent on store volume and the availability of shoppers. Services like theirs rely on a network of shoppers&mdashand Amazon on drivers&mdashand if there aren't enough, customers will see fewer delivery times. In response, Instacart is hiring 300,000 more shoppers over a three month period. Amazon has hired 100,000 more workers for its grocery service, and is in the process of adding another 75,000.
Even when there are enough shoppers though, an inability to get into grocery stores or navigate crowded markets efficiently slows many orders. The longer it takes a shopper to complete an order, the fewer he or she can do in a day. and the fewer delivery windows there are available. To combat this, Amazon is changing store hours in many Whole Foods to allow delivery-only hours one location in Woodland Hills, CA, is even closing to consumers to become a delivery-only location. While Instacart does not have the benefit of brick-and-mortar stores like Amazon, it has partnered with many retailers to implement "pre-opening and post-closing hours access for Instacart shoppers" to speed shopping times and increase delivery availability.
So let's say for the sake of argument you score a delivery, there's a great possibility it'll be short some staple products, like flour, meat, or milk. But know this: High demand doesn't mean there's a legitimate shortage. For most of these products, it's just a lapse between how fast customers can buy, versus how quickly suppliers can restock shelves. "At any time there are one to two weeks of non-perishable food and three days of perishable food in the supply chain," says Greg Shewmaker a supply chain expert and Co-Founder of the food data company TeakOrigin. As such, the supply chain takes a bit of time to move food to stores after surges in buying.
"Shortages are not necessarily from a manufacturer or processor, but a consumer demand issue&mdashpeople going out and buying more," adds Martin Bucknavage, a food industry specialist at Penn State Extension. "We expect at some point people's home shelves will fill up and the goods will start to be back on shelves at grocery stores." Even so, this effort may not happen at the same time for you and, say, your sibling across the country. "What I'm hearing is that the build up is happening, but it may not be evenly distributed," says Shewmaker, "but I don't think it's a long term problem."
You may also have experienced shortages on less important items, too&mdash like every single flavor of Pringle, a bar of chocolate, or even tropical fruit. These can be explained by a number of factors, including that same increased consumer demand, as well as grocer and distributor stocking choices.
Many grocers and online services rely on past data to inform how much of any product they carry, and quarantine has created an unexpected shift and shortage in some of our favorites. "The amount of inventory online distribution centers have is based on history. You wouldn't normally buy three cans of Pringles, you'd buy one," says Shewmaker. "But we are all impulsive, and right now everyone is eating a bit more carbs than we usually do. Demand is going up and it doesn't match history the supply chain isn't prepared for that." So, it may take a few weeks for grocers and online sellers to get their supplies of stress-buy snacks and candies in line with what guilty pleasures our quarantined bodies demand.
Additionally, some grocers and delivery services are cutting down the number of flavors, varieties, or products in order to more efficiently deliver staples to their customers. "A lot of grocery stores have restricted focus to main items they need," says Bucknavage. "Instead of a grocery store carrying mangoes, they'll say we are going to bring in a lot more potatoes." And while they may carry some snacks, some stores will cut down on the variety. "A lot of stores aren't carrying the whole line of options it has reduced some of the variability you can buy," says Bucknavage.
Many stores and delivery services are also prioritizing essentials, which may add delays to those less needed products. Target's website says, "The things our guests need most&mdashcleaning supplies, food, over-the-counter medicine and baby products&mdashare fast-tracked through the supply chain and prioritized for re-stocking." While Amazon's says, "We're focusing on high-priority items to ensure the fastest delivery of household staples, medical supplies, and other high-demand products coming into our fulfillment centers." At the time of publishing, Walmart, Kroger, and Peapod had not responded to Delish for comment.
Of course, if the pandemic continues or worsens, issues could develop in the supply chain and for more than just online delivery services. Travel restrictions or immigration changes could limit the workforce available to pick and process much of our nation's produce. "We've always counted on a worker program for folks to come in and harvest crops, but how many workers will be able to when it's time? We're really not close enough to know," says Bucknavage. Similar concerns affect high-touch industries like meat processing where slowing the spread of the virus could mean decreased production. "Smithfield, Cargill, and Tyson have already shut down big plants. They've had infections in the plants, that's going to impact one end of the supply chain," says Shewmaker.
In order to give yourself the best chance of getting your grocery delivery, check for delivery windows frequently, as many change due to the number of shoppers. Be sure to also give flexible delivery times, and input second choices into apps that allow you to if your first-choice product is missing. Additionally, many experts recommend looking for local farmers markets, farms, and specialty stores, as many are responding to the quarantine by creating their own delivery, direct-to-consumer, or contactless pick-up services. Not only would you be getting the products you want, you'd be supporting a small farm or business.
Savory Cornbread Stuffing
I remember the first time I had cornbread stuffing—I thought this is a game changer! I love the subtle sweetness of cornbread and when you turn it into stuffing, we have my favorite flavor combination again—sweet and salty! This recipe is from a dear friend and co-worker, Teenie. She is an incredible cook and everything she creates is absolutely delicious! She adds grated apple to her cornbread stuffing to help keep it from drying out which can be a problem with stuffing. Teenie also uses the recipe for cornbread that comes from the Arrowhead Mills Organic Yellow Cornmeal package—I used this same recipe to make gluten free cornbread in my cornbread muffins recipe. So, if you need it to be gluten free, we’ve got the recipe for you!
Make An Entire Thanksgiving Meal With Just A Microwave And These Recipes
You don't need a fancy kitchen to throw a fancy dinner.
Are you stuck in a cubed room with no kitchen (aka dorm hell), sharing a beach bungalow, hiding out in a tree-house or just super impatient? No worries, you can have a full impressive Thanksgiving dinner just by setting up a microwave. We aren't talking about T.V. dinners or reheating dishes other people made for you. No we are talking a bird with all the dressings. Below, we've collected the best online microwave recipes we could find so you can make every dish you'll need this Thursday.
There are two ways to do the turkey, go all in with the whole bird or buy the turkey breasts. You can also watch the video above. dude is really excited for his microwaved bird.
Mashed Potatoes and Gravy
In many people's minds, mashed potatoes and gravy are the most important part. People spend hours perfecting their recipes for perfect creaminess. Well, you don't have hours. And this dish is too important to trust some dehydrated potato powder you bought from the store. All you need is 35 minutes for this solid mashed potatoes recipe and of course the gravy. Molding your potatoes into various shapes and characters is totally up to you.
If you love yourself some Stove Top stuffing (I'm not here to judge), just go buy the box and you're good. But if you want to make your own from scratch, this stuffing recipe will treat you kindly. Heck, once you get it down, you can have stuffing with turkey all the time. Just grab some deli meats like the photo above.
Just like David Bowie can't live without his wigs, no Thanksgiving meal can live without a green bean casserole. Knock out this green hero recipe and you'll be a total boss, like Bowie in the "Magic Dance" scene from "Labyrinth."
You can't forget this old favorite that your mom always made. How did I know that about your mom? Because every mom makes their children some type of mac-n-cheese. Everyone's dish is different, but they're all kinda the same. This fast recipe will make a great addition to your feast.
This seasonal dish will win you expert points from all your guests. It sounds fancy, but it's really easy.
Don't just buy a pre-made pie at the store. Impress everyone by making your own from scratch (more or less) with this recipe. If you don't want to mess with the whole pie, make individual delights for everyone with this Pumpkin Pie in a Mug recipe.