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Afternoon Snacks
Holiday cookie platters without the fuss (and without the allergen worries), last call for the Greensgrow Holiday Bazaar, and even more amazing holiday sides: all on today's Afternoon Snacks!
Afternoon Snacks
On today's Afternoon Snacks, we've got holiday cookie platters, a heads-up for the Greensgrow Holiday Bazaar, and a curated look at yet more delectable holiday side options.
Sweet Freedom (1424 South St.) has these gorgeous, allergen-free cookie platters available for holiday orders, and we’re taken with how homemade-perfect they look. You can see the different sizes, assortments, and prices here. And if you still need a vegan or gluten-free dessert option for Thanksgiving, they’re also taking orders for pies (apple, blueberry, sweet potato, or pumpkin) until this Thu., Nov. 15. You can call 215-545-1899 to place orders for either.
Time and space are running out quickly for vendor spots at the Greensgrow Holiday Bazaar, so you’ll want to get on it if you’ve got something to sell. The application deadline is this Sat., Nov. 17, and they only accept sellers of handmade crafts, art, and food items. If you just want to shop (and it should be a great array of small local businesses; definitely worth a look), you can visit Greensgrow (2501 E. Cumberland St.) on Dec. 8-9 or 15-16.
If the recipes in The Sides Project weren’t enough for you, this massive collection of Thanksgiving side ideas from Saveur has to have something that appeals—and they’re all vegetarian, too! If clicking through all 50 sounds like a bit of a task, allow us to recommend a few of our favorites:
This soy-braised kabocha squash looks like just enough of a departure from our standard squash sides to keep things interesting, not enough to offend any feasting purists.
We like kohlrabi, but our scattered attempts with it haven’t always been successful. This butter-braised version is so simple it should be foolproof.
We prefer our sweet potatoes in savory preparations, rather than adding sweetness, and we’ll take kale any way we can get it. And this kale and sweet potato gratin still has enough of the fattening casserole aspect to hold its own on the Thanksgiving table.
Cabbage makes an appearance on our table so frequently—sometimes several times a week—that we don’t think we’ll wait until Thanksgiving to indulge in this red cabbage gratin.
And because there always has to be an entry in the “Brussels sprouts for people who hate Brussels sprouts” category…The go-to rules of swaying picky eaters are “cream it” or “fry it,” so here you go! The latter also includes a really lively Asian dressing that should further widen its appeal.
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