Meal ideas to lighten up after Thanksgiving

December 3rd, 2010 · 1 Comment · Dinner, Fall Recipes, Holiday, Low-Calorie, Soups & Bisques, Vegetarian, Winter Recipes

I don’t know about you but I personally feel like a basted turkey after Thanksgiving week. And just about when I try to go back to lighter fare, the holidays are sprouting up with plenty of egg nog and holiday cookies and doughnuts to get me off track. I find that planning my meals helps me to manage the waistline and the wallet in between parties and restaurant outings. Try some of these recipes for a lighter and more prosperous year.

Broccoli Roquefort Bisque
Wild arugula and Tangerine salad with coriander vinaigrette with pommegranate seeds
Pan-roasted Fresh Cod with saffron-braised tomatoes and toasted
pine nuts
Port-glazed pears

Share on Facebook

Tags: Arugula·broccoli·Cod·cooking with wine·diet·food·Low-Calorie·pine nuts·pistachios·recipe·roquefort·saffron·Thanksgiving·tomatoes·Vegetarian·Wine

1 response so far ↓

1 Tweets that mention Meal ideas to lighten up after Thanksgiving | Seasoned Fork -- Topsy.com // Dec 9, 2010 at 9:10 am

[…] This post was mentioned on Twitter by Mauro Gavatti, Cuvee Bistro & Bar. Cuvee Bistro & Bar said: "Try some of these recipes for a lighter and more prosperous year." http://fb.me/JxO3Ltgz […]

What is the Seasoned Fork?

Photo by: Chris Sanders

I started this blog in an effort to inspire the consumption of local food and local wine on the North Fork of Long Island. And even if you are reading this from your computer in another state or another country, I am hoping to motivate you to think about and cook with the food that grows around you. This blog can be for the occasional cook who is looking for sensational yet simple recipes or the gourmand who wishes to push their culinary limits by using new seasonal ingredients in their kitchens. And for foodies who want the inside scoop on the North Fork food scene, stay tuned to Seasoned Fork and stay hungry!

My Kitchen

I have been cooking in my kitchen at The Greenporter Hotel for almost eight years now. I was always a cook at heart even though my education and career took me in other directions. I began building this kitchen in March of 2001 and worked on every corner of it's design. Having a kitchen on the North Fork of Long Island is every chef's dream. Here you have local products sprouting in farms all around you. Whether it is local oysters, duck, mushrooms or Striped Bass, it's all fresh and even more heavenly accompanied by a glass of local wine. We cook using these local ingredients year-round. In the winter you'll find us here on the weekends and from Memorial Day to Labor Day you'll find us seven days a week. Let us know next time you stop at a farmstand and pick up some really beautiful locally grown or harvested goodies and SEND ME A LINE! I'll be happy to post some recipes for just for you.