Lighten up the stuffing of the belly by including a dish made from green leafy vegetables on your Thanksgiving table!


ONE  Massaged Kale Salad with Apples and Gorgonzola This is a BIG cookus favorite (or so google analytics tells us).  If you haven’t tried it, Thanksgiving is the perfect time.

TWO Braised Greens Doesn’t sound crazy good from the title but when I make them, everyone loves loves.  The splash of vinegar rocks them.

THREE  Luscious Beet Salad with Toasted Pumpkin Seeds Gorgeous colors, fresh and uplifting.    Also nice with Sweet Glazed Walnuts replacing the pumpkin seeds.

FOUR  Emerald City Salad Because we’re from Seattle.  And we like wild rice even if it takes a long time to cook.  And the fennel and Swiss chard and all are readily available right now…

FIVE  Edamame Succotash with Lemon Herb Butter Okay, not quite a leafy green, but we’re going to count the edamame and fresh herbs.  Why not?  Children will love the bright colors, nice finger food for toddlers too.

(click on the links for videos and printable recipes!)

We’re grateful for green plants that we can eat and grateful for you.

Have a wonderful Thanksgiving full of delicious interruptions.


Cookus Interruptus

About Cynthia Lair

Cynthia Lair’s web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of Natural Medicine. She is the author of Feeding the Whole Family with foreword by Mothering’s beloved Peggy O’Mara.

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