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Even though I love Thanksgiving, I can only really have the meal once a year. (More a few days left, of course.)
Part of what makes the party so successful is that it depends on the season and what feels good for the season. Maple, cranberries, turkey, pumpkin, Brussels sprouts, sweet potatoes: all are welcome on my table at this time of the year.
[[[[Start your own Thanksgiving traditions with these simple modifications of classic recipes]
Plus, if Christmas starts at the end of Halloween (or before), we will surely be able to taste the flavors of Thanksgiving the days before or after. Now is the time to adopt these traditional ingredients and here are some ideas from our archive to get you started.
Warm salad of lentils and sweet potatoes with maple vinaigrette, above. You can feel really good with this one, with the nutritional powers of lentils and sweet potatoes combined in one bowl. A sweet and smooth vinaigrette goes through the earthy lentils and contrasts nicely with the potatoes. It's as cold as hot.
(Deb Lindsey for the Washington Post, layout by Amanda Soto / The Washington Post)
Pasta with creamy pumpkin sauce. Stock up on canned pumpkins at the grocery store for a quick, light meal that would be perfect the days before Thursday.
(Deb Lindsey for the Washington Post, Bonnie S. Benwick / The Washington Post)
Turkey and sweet potato pie. This salty pie from Ellie Krieger is a dish to savor without all the excesses usually associated with the holidays. The turkey is ground, so you can cook the bird for the big day.
(Renee Comet for the Washington Post)
Maple drumsticks and cranberries. A trifecta of maple, cranberry and sage channels the typical flavors of the season. It would also be a great way to use more taste after the Thanksgiving call.
(Deb Lindsey for the Washington Post)
Tetrazzini with turkey, butternut squash sauce. This baked pasta dish combines a turkey with white meat and a creamy sauce without squash cream. It is worthwhile to pick up a turkey breast or keep the recipe for leftovers.
[How to peel, prep and cook all the winter squash this season]
(Tom McCorkle for the Washington Post, Lisa Cherkasky's Layout for the Washington Post)
Waffles with pumpkin and cranberries. Do not leave all the fun for lunch and dinner. Here is an ideal autumn brunch dish that will also help you work with all that canned pumpkin.
[Nine dishes to help you build the perfect fall brunch menu]
(Photo of Deb Lindsey for the Washington Post)
Cranberry rice. If the store's fresh cranberry bags tempted you as much, use a multitude here. Or prepare the dish and freeze it so you can remove it later and enjoy a delightful colorful flashback at this time of year.
More from Voraciously:
6 simple tips for making Thanksgiving pie crust
8 of our favorite ways to get this Thanksgiving turkey on the table
How to take in hand the Thanksgiving family meal with ease without spoiling a holiday rich in tradition
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