Marin's Thanksgiving Meal

Honey and Mustard Glazed Green Beans (or Brussels Sprouts)
-Combine honey (1/4 cup), mustard (1/4 cup) and olive oil (1 tbsp) in a small bowl and stir together.
-Trim green beans
-Place vegetables in skillet with just enough water to keep moist. Steam until bright green and just tender-crisp, not a moment longer!
-Pour in the honey-mustard mixture and pinch of salt. Turn up the heat to medium-high and cook, stirring until the vegetables are nicely glazed, about 2 to 3 minutes. Make sure they stay bright green! Remove from heat, sprinkle with the optional nuts, and serve at once, straight from the skillet.

Massaged Kale Salad with Cranberries and Cashews (or Walnuts)
-Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl. With a little olive oil rubbed in your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
-Stir the remaining ingredients (2/3 cup dried cranberries, 1/2 cup toasted cashews/walnuts/pumpkin seeds, 1/2 cup mayonnaise, 1-2 tbsp lemon juice) and serve at room temperature.

Pear, Apple and Cranberry Crumble
-Preheat oven to 350 degrees.
-Place the fresh cranberries (1 cup) in a food processor. Pulse on and off until coarsely chopped.
-Combine the cranberries, pears (3 medium Bosc, cored and thinly sliced), apples (2 large crisp, peeled, cored, and thinly sliced) with maple syrup (1/2 cup), cinnamon (1 tsp), nutmeg (or allspice) (1/4 tsp), and vanilla extract (1 tsp). Stir together until evenly coated. Pour into a lightly oiled 9x13 inch baking pan.
-Combine the first 5 topping ingredients in a small bowl and stir together. Drizzle in the oil and stir until the dry ingredients (1/2 cup whole wheat pastry flour, 1/4 cup wheat germ, 1/2 sliced almonds, 1/4 cup natural granulated sugar, 1/2 tsp cinnamon) are evenly moistened. Sprinkle the topping evenly over the fruit mixture.
-Bake for 40 minutes or until the fruits are soft and the topping is golden. Serve warm, topping each serving with a dollop of frozen dessert such as coconut ice cream, if desired.

Chocolate Pecan Pie
-Preheat oven 375 degrees.
-Beat 3 eggs, add in melted butter, dark corn syrup (1/2 cup), sugar (1 cup). Wisk together. Add chocolate (4 ounces). *Add 2 tbsp of bourbon
-Pour pecan halves (2 cups) into refrigerated pie shell
-Pour pie filling into the pie shell atop the pecans.
-Bake at 375 for 10 minutes. Turn oven down to 350 and bake for another 25 minutes.