I was fortunate to have a few close friends join me for Friendsgiving this year and wanted to share my menu. Menu planning is one of my favorite things to do and this one was definitely a hit! It struck a good balance of traditional and modern cuisine and featured some of my favorite fall foods.
Massaged Kale Salad with Supreme Oranges and Toasted Walnuts in an Orange Sesame Shoyu Dressing topped with Candied Beets and Shitake Bacon
Coconut Chili Butternut Squash Soup topped with Pomegranate, Toasted Nuts, Fried Leek Stacks and a drizzle of Cashew Cream
Lentil Pecan Shepard's Pie with Carrots, Squash and Garlic Mashed Potatoes
Gluten Free Apple Cranberry Crumble Pie