Thanksgiving leftovers are the best! But how about we change them up a bit with the help of OXO and Julia Turshen’s cookbook Now & Again. This post is sponsored by OXO but all thoughts and opinions are my own.

The Thanksgiving menu is something many rarely adjust, sticking to the traditional roasted turkey and side dishes. After all, it’s one of the most important dinners of the year where family and friends slow down and dine together, reflecting on what they have to be thankful for and honoring traditions and creating new ones. I tend to lean more toward creating new ones when it comes to the food however and like to play around with variations of the menu. I enjoy experimenting – blame being a scientist.

Sometimes the dilemma with unique Thanksgiving menus however is figuring out what to do with any leftovers. Usually I am pretty good at repurposing food items but I am always looking for new ideas so it was wonderful seeing what Julia Turshen whipped up in her cookbook Now & Again. While she has menus and leftover recipes perfect for all seasons, it seems fitting to focus on her Thanksgiving menu which includes includes: Radicchio and Roasted Squash Salad, Roast Turkey Breast and Onions with Mustard and Sage, and Sheet Pan Bread Stuffing with Sausage and Spinach.

Of course being a scientist means before I can dive into a recipe I need to make sure I am using the right tools for the job. Such as OXO‘s mini angled measuring cup with which you can accurately measure your liquid from above instead of squatting to get eye-level. Or OXO‘s swivel peeler that took the tough-skin clean off the butternut squash I used in today’s recipe (if you’ve ever peeled a butternut squash you know how difficult that task can be). The squash was then roasted and tossed in an easy to make radicchio salad.

If for some reason you have leftovers, Julia Turshen suggest adding a handful of this salad, dressing and all, sandwiched between two pieces of bread and a couple slices of your favorite cheese. I used provolone and I’m not sure which I enjoyed more, the salad or the grilled cheese sandwich made with the leftovers. For once I’m actually glad to have a bit of excess leftover because that means I have lunch for tomorrow as well! Just gotta pack up a sandwich in my OXO lunch container.

One year ago: Roasted Green Bean Salad with Cranberries and Toasted Pecans

Two years ago: White Skillet Lasagna with Butternut Squash and Kale

Three years ago: Buffalo Chicken Enchiladas

Four years ago: Single Serving Deviled Eggs

Five years ago: Elvis Fluffernutter Rice Krispie Treats

Seven years ago: Gluten-Free Peanut Butter Chocolate Bars

RADICCHIO & ROASTED SQUASH SALAD

Serves 12

Ingredients:

SALAD

3 lb. butternut squash, halved lengthwise, peeled, seeded, and cut into bite-sized pieces

2 Tbsp olive oil

Salt and pepper, to taste

3 heads radicchio (about 1/2 lb each), cored and thinly sliced

DRESSING

1/2 cup olive oil

1/4 cup apple cider vinegar

2 Tbsp Dijon mustard

1 Tbsp honey

1 clove garlic, minced

Salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees with racks in center and top third of the oven. Line two baking sheets with foil or parchment.
2. Divide the squash between the pans. Drizzle with oil, season with salt and pepper, and toss to coat.
3. Roast for 30 minutes, switching pans halfway through and stirring, or until softened. Set aside.
4. While the squash cools, make the dressing. In a large bowl, whisk together half the oil, vinegar, mustard, honey, and garlic. While whisking constantly, slowly drizzly a steady stream of the remaining oil until is emulsifies into a dressing. Season with salt and pepper, to taste.
5. Add the squash and the radicchio to the bowl and toss to coat. Serve immediately (can be prepared ahead of time, just keep dressing separate until ready to serve).
6. Any leftovers? Make a vegetarian sandwich by adding a handful of this salad to a grilled cheese!

Source: Adapted slightly from Now & Again by Julia Turshen.

Disclosure: This is a sponsored post written by me on behalf of OXO. 

With my new kitchen still not fully situated, baking has been thwarted. But that may be a good thing until I can get back into my regular gym routine. Yes I am still slacking on the decision as to which gym to join. I think it is partly due to knowing that gyms always get crazy busy in January and if I wait a little longer maybe it’ll die down. In the mean time, I’ve started jumping on the healthier eating train (to balance out those Taco Bell trips). To satisfy the sudden onset of a Thai craving I made this salad full of chicken, carrots, red bell pepper, peanuts, and chow mein noodles. Then top it off with a sweet yet spicy peanut dressing.

One year ago: My Dad’s Oatmeal Chocolate Chip Cookies

Two years ago: Mini Meyer Lemon Sticky Rolls

Four years ago: Creamy Tomato Basil Bisque

CRUNCHY THAI CHICKEN SALAD WITH PEANUT DRESSING

Serves 4

Ingredients:

SALAD

2 romaine lettuce hearts, washed and chopped

1 small radicchio, washed and chopped

1/2 cup sliced carrots

1 red bell pepper, sliced

2 cooked chicken breasts, sliced

1/4 cup fresh cilantro, roughly chopped

1/4 cup dry roasted peanuts, for garnish

1/4 cup chow mein noodles, for garnish

PEANUT DRESSING

1/2 cup creamy peanut butter

1/4 cup honey

2 Tbsp reduced sodium soy sauce

Juice of 1 lime

1/8 tsp sriracha, or to taste

Hot water

Directions:

1. Toss all ingredients for salad into a large serving bowl.
2. For the dressing, in a medium bowl, whisk together the peanut butter, honey, soy sauce, lime juice and sriracha. Slowly whisk in hot water until dressing is the consistency you want.
3. Divide salad into 4 bowls. Drizzle dressing over salad, top with peanuts and chow mein noodles, and serve.

Source: Adapted slightly from Lauren’s Latest.

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