When I went gluten free, my son found this recipe on NourishingMeals.com and made it for Thanksgiving. I was shocked at how good it was and now we eat it every year at Thanksgiving.

I am a big fan of all things British. They have such amazing ways to prepare sprouts during the holidays. I love sprouts and they are so good for you. This recipe is one that my sister Maria made one year for Thanksgiving and we all loved it.

This is my fresh bread recipe. To make rolls, I divide the dough into 24 balls before the second rise. The key to making this dough is to make sure you knead the dough long enough to reach the window pane test. Making breads from fresh flour has a huge learning curve to get a product that behaves like bread.

When making bread, I like to do everything the old way…by hand. I mix the ingredients in a bowl, knead by hand, proof in glass bread pan and bake in my oven. I believe that’s an important part of the process that connects you deeper to your food.

The first year I made these, I thought no one would eat them and now they are requested every fall. This recipe comes straight from Grow, Forage, Cook, Ferment. I love her work and you should go buy her books. This is so easy, except for catching the cranberries to smoosh them!

If you can get your hands on good sweet potatoes, you don’t need to add all that sugar. Baking your sweet potatoes allows their natural sugars to caramelize and naturally gives the potataoes a wonderful flavor. Because I live in the south, we put pecans on everything. When my sister’s kids were little, we had a “grown up” nut covered dish and a “kid” marshmallow dish. Choose your adventure.

This is an easy, go-to salmon that you can use in different ways. Wild caught salmon is also a great source of vitamin D and essential fatty acids. I encourage more fish intake with every client I see.

My Aunt Pat was married to my Dad’s brother. She was an early education teacher and I loved when she visited. She had one of those soft laps that you could curl into and stay all day. The story is that she brought this to a family event and then it continued to be a favorite.

This salad is originally from Half Baked Harvest. It has turned into one of those recipes that the idea remains the same, but the ingredients change depending to what’s on hand. This is the base recipe and one that it used almost weekly during the fall.

I have made acorn squash in so many ways. This was the way my mom made it when I was a child and the way my kids like it best. I make sure to measure out the maple syrup or my kids will use half the bottle.

My maternal grandmother was named Wyn. She was a Dutch immigrant and a pretty good cook. This is her meatloaf recipe. We like to eat this with acorn squash and harvest salad.

The original recipe for this, I will not share! I am giving you the one that I have altered and used for my family. Both taste great and I enjoy knowing that this recipe uses bone broth and a variety of mushrooms. Make sure you use organic butter.

My friend Ashley is an amazing cook and is always the first to deliver a meal to someone in need. This is her go to roast with a few modifications. She likes to serve it with green beans and Stick of Butter rice.