Friendsgiving is such a fun new tradition. I love it’s laid back, casual vibe. All the pressure and stress of hosting a perfect Thanksgiving dinner, is not associated with this simpler get together. This year I’m keeping it as simple as possible, so that I really can just can enjoy a few hours with friends.

I usually like to over think and complicate menus, but this year it’s as easy as can be. I’m serving a hearty Roasted Butternut Squash Turkey Wild Rice Soup, yummy Pumpkin Spice Cornbread Muffins, and Apples Fosters and buttery Cranberry Rosemary Shortbread for dessert. I’m serving double dessert because I have friends who’s diet’s require them to eat gluten free. So, Chef Sam Talbot’s Apples Foster recipe is perfect. Oh, and one more thing, who doesn’t love a pretty cheese and charcuterie board? I almost always put one out before a meal when I have company. It’s a guaranteed way to keep guests happy while you finish up the final touches of a meal. I tried to take all my favorite Thanksgiving flavors and pack them into this easy to-make menu.

I gave my table a little Thanksgiving, Fall Harvest touch with some really pretty pieces from Pier 1 Imports. I love adding a couple items to what I already own to freshen up the look for the season. And the star of the table setting is definitely these adorable pumpkin tureens. Soup just got so much better when you can eat it out of covered pumpkin shaped dishes. You are going to want to visit your local Pier 1 or just hop their website before Thanksgiving is here.

Here’s some of the pretty things I used to bring a little harvest cheer to my table:

• Corn Husk + Wheat Wreath
• Green Chambray Napkins
• Whitewashed Rattan Placemats
• White Pumpkin Tureens
• Pumpkin Salt + Pepper Shakers
• Smoke Colored Glasses
• Glass Mushroom
• Etched Glass Hurricanes
• Unscented Candles
• Gold Silverware
• Wood Utensil Caddy
• Acacia + Marble Serving board

I lined the inside of this pretty utensil holder with plastic zipper bags and florist oasis, then I filled it with a wild arrangement of flowers, leaves and wheat. I think it makes a really pretty center piece.

These gorgeous etched glass hurricanes will probably stay out all year long. And these tall smoke colored glasses really are quite elegant.

The Menu

• Roasted Butternut Squash Turkey Wild Rice Soup
• Pumpkin Spice Cornbread Muffins
• A Pretty Charcuterie Board
• Cranberry Rosemary Shortbread Cookies
• Apples Foster
• Sparkling Apple Ginger Mocktail

Roasted Butternut Squash Turkey Wild Rice Soup

• 2 lb. (or about 4 cups) butternut squash (peeled and cubed into 1 inch pieces)
• 3 tbsp. each fresh sage, rosemary and thyme finely chopped (divided)
• 2 tbsp. butter
• 4 tbsp. olive oil (divided
• salt + pepper
• 3 lb. Turkey breast
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 cup wild rice
• 4 cups water
• 2 quarts turkey stock
• 2 cans fire roasted tomatoes (14.5 oz. cans)

Start by roasting the butternut squash and turkey breast. Toss the butternut squash with 2 tbsp. olive oil. Place them on a baking sheet. Place the turkey breast in the center butternut squash. Rub the 2 tbsp. of butter on the outside of the turkey breast. Season everything well with salt + pepper and sprinkle with 1 tbsp. each finely chopped fresh sage, rosemary and thyme. Place in a 375 F oven for 1 hour.

While the turkey is roasting, you will want to cook the wild rice. In a large pot, heat 2 tbsp. olive oil, add the chopped onion and garlic and cook until the onion starts to turn translucent. Add the wild rice and water and bring to a boil. Once the rice comes to a full rolling boil, reduce the heat to a low simmer and cover the pot. Simmer for about 1 hour, or until the liquid is gone and the rice is tender.

At 1 hour of roasting, remove the butternut squash. The turkey may need to roast a little longer, depending on how big it is. Turkey is done when a meat thermometer reads 165 F. Allow the turkey to rest at least 10 minutes before shredding it with two forks. Remove all the meat from the bones and discard any skin.

Now that the rice is done, add the turkey stock, fire roasted tomatoes, butternut squash, turkey and remained 2 tbsp. each finely chopped fresh sage, rosemary and thyme. Bring to a boil and then simmer for about 10 mins on medium heat. Season well with salt and pepper. This makes a lot of soup, so you can be generous with the salt, there is nothing worse then flat, bland soup, don’t you agree?

Pumpkin Spice Cornbread Muffins

You will need 2 packages Jiffy Corn Muffin Mix or 1 package Trader Joe’s Cornbread Mix. Follow the directions on the box but instead of using milk, substitute canned pumpkin instead.  Also, add 1 tsp. Pumpkin Pie Spice and 1/4 cup roasted pepitas. If the batter seams dry, feel free to add up to 1/4 more pumpkin puree. Mix well and place in paper liners in a muffin tin. Sprinkle with a few more pepitas and bake according to the directions on the box.

Cranberry Rosemary Shortbread Cookies

• 1 cup butter (room temperature)
• 2/3 cup powdered sugar
• 1 3/4 cup flour
• 2 tbsp. finely chopped fresh rosemary
• 1/4 cup dried cranberries, finely chopped
• a pinch of salt

I made this recipe with my food processor, but if you don’t have one, don’t fret (see the instructions in the next paragraph). Start by chopping the rosemary and cranberries first. Then remove them from the food processor and add the butter and sugar and mix until smooth. Then add the flour and salt and pulse until the dough comes together. Finally, add the rosemary and cranberries back in and pulse until the dough is mixed completely.

And if you don’t have a food processor, follow these instructions. With an electric mixer, beat the butter on high for a minute. Add the powdered sugar and beat until smooth. Add the flour and salt and beat again until smooth. Add the rosemary and cranberries a mix until it is incorporated evenly.

Wrap the dough in plastic wrap and refrigerate for at least one hour. Roll out the dough to 1/4″ thickness on a well floured surface. Cut out 1 inch by 3 inch rectangles. Prick the tops of the cookies with a fork. Place the cookies on parchment lined baking sheet. Place the cookies in the freezer for at least 30 mins. Preheat the oven to 350 F, bake the cookies until just golden brown on the edges, about 12 mins.

Apples Foster With Coconut and Whiskey Caramel

Not only are these pumpkin tureens adorable, but they actually keep your soup piping hot. I paired them with my everyday dishes, and they look great! That’s the beauty of white pumpkins, they go with everything.

I hope you feel inspired to host a friendsgiving this year. It doesn’t have to be decadent and over the top, keep is simple with soup and bread and I guarantee your friends will approve.

This post is sponsored by Pier 1 Imports, thank you for supporting the companies that help make this blog possible. 

Anyone else a fan of the smoothie bowl? I sure am. I’m feeling some Fall vibes with this yummy Carrot Cake Smoothie Bowl. And it’s perfect timing for our heatwave. Because there is no way I’m going to turn on the oven and actually bake real carrot cake.

Believe me,  you don’t have to love carrots to love this smoothie bowl. It’s sweet and creamy and really does taste like a treat even thought it’s totally healthy and packed full of goodness.

Head over to Natalie’s Orchid Island Juice Company for the full recipe. And if you don’t live where Natalie’s is available, any carrot juice will work. I’d just add a 1/4 of turmeric to the recipe.

I hope your week is going well.

Mid-week dinner just got a lot better with these yummy Turkey Meatball Gyros. As the head cook in our home, I’m always looking for healthy meals that can be made easily in the middle of all our hectic weeknight schedules. Many nights of the week, we have a very short window where we can sit and eat together, between gymnastics, guitar, cross country practice, and church. It’s got to be quick, easy and nutritious. I’m also one of those folks that easily gets bored with the same old meals, so I’m always looking for ways to change things up and try something new. This is one of those meals that layers lots of interesting flavors and keeps a weeknight dinner interesting. Sweet, spicy, tangy and crunchy – these gyros have it all.

As you may know, I’m married to a Biology teacher, and about a year and half ago he decided to stop eating beef. It’s all to do with the draught and how much water raising beef takes. Anyways, to make a long story a little shorter, I’m always looking for other protein options. And turkey is number one. Ground turkey is a healthy, leaner and lower calorie alternative to ground beef and is an easy substitute for leaner meals. Foster Farms Organic Ground Turkey is USDA Certified Organic and raised free-range on organic land. It’s100% natural with no antibiotics, no GMOs and no added hormones or steroids.

I trust Foster Farms for their organic ground turkey, they are the leading producer of organic turkey in the Western United States. And for me, they are local, Foster Farms turkeys are raised right here in California’s Central Valley. 

Let’s start with tasty, crunchy side to serve with these gyros. On a recent trip, we were served crispy chick peas as a little starter to our meal. They were so addicting, all of use couldn’t stop munching on them. Quick and easy to make, I’m sure you are also going to love these Crispy Curry Chickpeas.

Crispy Curry Chickpeas

• 2 cans chickpeas
• 3 tbsp. olive oil
• 1/2 tsp. coarse salt
• 2 tbsp. balsamic vinegar
• 2 tsp. curry powder
• 2 tsp. dried tarragon
• 1 tsp. coriander

Drain, rinse and dry the chickpeas. In a large bowl, combine the spices, olive oil and vinegar. Add the chickpeas and toss to coat them evenly.

Place on a parchment lined cookie sheet in a single layer. Bake at 400 F for 35 mins. Stir the chick peas every 10 mins.

Serve warm.

And now for the main course. The nice thing about this meal is that you can make everything ahead of time and then just when you are ready to sit down and eat, all you have to do is warm up the meatballs.

Turkey Meatball Gyros

• Pita bread or mediterranean flat bread
• cucumbers, sliced
• tomatoes, sliced
• fresh cilantro
• Sweet and Spicy Red Onion Pickles (see recipe below)
• Lemon Feta Tzatziki (see recipe below)

Turkey Meatballs

• 1 lb. Foster Farms Organic Ground Turkey
• 1/4 cup red onion finely chopped
• 2 cloves of garlic minced
• 2 tbsp. finely chopped fresh cilantro
• 2 tbsp. harissa paste (or Siracha is a good substitute)
• 1 tsp. cumin
• 1/4 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 egg
• 1/4 cup rolled oats

In a bowl combine all the ingredients. Using small ice cream scoop, scoop the meatballs onto a parchment lined cookie sheet. Bake at 400 F for 17-20 mins. Be sure to check them at 17 mins., you don’t want to over cook them, remove them as soon as then are done. This will prevent them from getting tough or dry.

Sweet and Spicy Pickled Red Onion

• 1/3 cup cider vinegar
• 1 tbsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/2 a red onion sliced thinly

In a jar, combine the vinegar, sugar, salt and cayenne pepper. Add the red onion, seal and place in the fridge for at least two hours.

Lemon Feta Tzatziki

• 1 cup whole milk greek yogurt
• 1/2 cup crumbled feta
• 2 cloves of garlic minced
• 2 tbsp. fresh dill finely chopped
• 1/2 tsp. salt
• pepper to taste
• zest ad juice of one lemon
• 1/2 cup grated cucumber

In a bowl, combine all the ingredients. Cover and store in the fridge until ready to serve.

Foster Farms is offering $2 OFF their Organic Ground Turkey. Click HERE for the coupon!

Foster Farms will be conducting a Facebook drawing over the next three weeks for a FREE package of Foster Farms Organic Ground Turkey; five winners will be drawn randomly each Friday. To be eligible, readers just have to comment on this post, HERE their favorite way to prepare Foster Farms Organic Ground Turkey. 

This post is sponsored by Foster Farms Organic Ground Turkey, thanks you for supporting the great companies that help make this blog possible. 

Well, this has sure been a great Summer. And before I share this yummy Summer Rhubarb Rose Fizz with you, I want to thank you for sticking with me, even though I took most of this last month off from posting. I needed some quality time with my family. Being a mom is always my first job. This time away gave me sometime to reflect and consider the direction I want to take this blog. I don’t think my direction has ever changed, I just haven’t had the time or means to make it what I really want. Some of that is because I take on assignments and freelance work just to pay the bills. These projects aren’t necessarily things I’m excited about or even things you, my readers, will love. Making a little money is important, but I’m considering saying NO to a few more things to make room for better YES’s. Does that make sense? This is all kind of risky business, and it’s not easy have such an unsure and income stream. But, my new goal is to be a little pickier about the work that eats up my time and energy. Anyways, I say all this because I want you to know that I really want this blog to be a place my readers LOVE to visit each week. Just know, I’m doing my best and I hope to bring you some great posts in the next few months. I’ve got some room makeovers headed your way, which I know you are big fans of and there will always be more mocktails.

Mocktails are one of my favorite posts to create. I love being in the kitchen experimenting with flavor combinations. I also love the process of styling and shooting these posts. Anyways, I’m rambling on and on, but I’m there will be more mocktails, mostly because I just love a fun drink. And this Rhubarb Rose Fizz feels like a great way to celebrate the last week before everyone in our house heads back to school.

Rhubarb is the BEST! But, it’s actually really hard to find here in Southern California. And one I bought some the other day, the checker had no idea what it was. He looked at it for quite a while and then said, “Is this red celery?”. I couldn’t help not giggling out loud. Before it’s all gone though, I’ve bought quite a bit and have it chopped and bagged in the freezer, ready to future cobblers, pies and yummy drinks.

I’m really a fan of an egg white drink. It adds a creamy, smooth quality to drinks and really makes them something special. But, I’ll tell you right away, if you are nervous about a raw egg white in your drink, this pretty pink drink can also be made with a splash of club soda instead. It’s still delicious and maybe even a little more refreshing. So, feel free to substitute.

Rhubarb Rose Fizz

• 5 cups of fresh or frozen rhubarb (cut into 1/2 inch pieces)
• 1 cup sugar
• 3 cups water
• 2 tbsp. dried rose petals
• 1 cup lemon juice
• 1 egg white per drink ( or a splash of club soda can be substituted)
• crushed dried rose petals and fresh rhubarb for garnish

In a pot, combine the rhubarb, sugar, water and dried rose petals. Bring to a boil and then reduce the temperature and simmer for 20 mins of low heat. Pour through a fine metal sieve to remove the rhubarb pulp. Add the lemon juice and stir to combine. Store the rhubarb rose syrup in an airtight container in the fridge for up to 2 weeks.

When you are ready to mix and serve a drink, place ice, one egg white and 1/2 cup of the syrup in a shaker or large glass jar with a lid. Shake vigorously till it is frothy with foam. Pour through a small fine metal sieve to keep the ice cubes out of the drink. Top each drink with a sprinkling of dried rose petals and a knot of rhubarb. To make the knot, use a vegetable peeler, and peel off a 6 inch length of the rhubarb, then simply tie it in a knot in the center.

Cheers to the last days of Summer friends.

Do these Summer days have you wanting refreshing chilled drinks ALL THE TIME? It’s all I want. I could definitely skip a meal and just replace it with a ice cold mocktail. This yummy Rosemary Arnold Palmer is a fun twist on a classic. You know I’m a fan of herby beverages and this one is perfectly earthy and refreshing.

Head over to Natalie’s Orchid Island Juice for the full recipe and there’s even a spiked version. If you don’t have access to Natalie’s awesome Lemonade Tea, this drink can easily be made with equal parts lemonade, ice tea and a splash of rosemary simple syrup (see recipe below) in a glass filled with ice. And be sure to garnish the glass with a cute straw, a slice of lemon and a sprig of fresh rosemary.

Rosemary Simple Syrup

• 2 tbsp. of finely chopped fresh rosemary
• 1 cup sugar
• 1 cup water

Place all the ingredients in a pot. Bring to a boil and boil for 1 minute. Allow the syrup to cool. Strain through a fine mesh sieve.  Place the syrup in an airtight container and store in the fridge.

If you like the earthy rosemary flavor in this drink, you might also like this Pineapple Rosemary Spritzer.

The weekend is almost here and that means – BRUNCH! Why not change things up and try a non-traditional mimosa with these Orange Mango Mock-Mimosa Jello Shots. They are both fun to make and also eat!  All the fun of a Mimosa but in a jiggly, bite-sized form.

These can be made with either Champagne or Ginger Ale, for a family-friendly version. But, you can check out the spiked version HERE.