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What’s on the menu this year? Fresh interpretations of traditional Thanksgiving recipes from culinary creative Kaitlin Skilken

Kaitlin’s Thanksgiving recipes are not only quick and easy but will also be crowd-pleasers.

Look no further for the perfect Thanksgiving cocktail

Pomegranate & Rosemary Royal

  • 5 oz dry sparkling wine or Champagne 
  • 1 oz pomegranate liqueur 
  • Sprinkle of fresh pomegranate seeds 
  • Sprig of fresh rosemary 

Fill champagne coupes or flutes with champagne. Pour in liqueur. Top with pomegranate seeds and rosemary sprig. Recipe serves one. 

Quick and easy side dishes that will have you drooling

Pomegranate-Herb Relish & Ricotta Crostini 

  • 1 pomegranate 
  • 2 tbsp Italian parsley, chopped 
  • 1 tbsp mint, chopped
  • Juice of 1 orange 
  • 1 tbsp orange zest
  • 1 tbsp extra virgin olive oil 
  • 1 cup whole milk ricotta 
  • Kosher salt
  • Freshly cracked black pepper 
  • 1 baguette, sliced and toasted

Pomegranate-Herb Relish & Ricotta Crostini

Slice the pomegranate in half and remove seeds–do this in a bowl of water to prevent pomegranate juice from showering your kitchen. Mix the pomegranate seeds with chopped parsley, mint, orange juice and zest, extra virgin olive oil, a pinch of salt, and a few cracks of freshly ground pepper. Taste the relish and season with more salt and pepper if desired. Spread the ricotta on toasts and top with relish. Display on a serving tray

Super Simple Pumpkin Soup 

  • 1 yellow onion, diced 
  • 2 cloves of garlic, minced 
  • 2 tbsp avocado oil (or flavorless vegetable oil) 
  • 1 tbsp turmeric 
  • 1 tsp chili flakes 
  • ½ a head of cauliflower or 1 bag frozen cauliflower
  • 2 15-oz cans of pumpkin puree 
  • 4 cups of chicken or vegetable broth (water will work too) 
  • Juice of 1 lemon 
  • Salt & pepper 

Super Simple Pumpkin Soup

For the garnish, combine the roasted and salted pumpkin seeds, extra virgin olive oil, microgreens (or chopped herbs of your choice), and chili flakes.

In a soup pot, saute the onion in avocado oil over medium heat. Once the onions soften (about 5 minutes), add garlic, turmeric, a large pinch of salt, and chili flakes. 

Continue sauteing for 2-3 minutes, mixing occasionally. Add cauliflower and pumpkin and cook for 5-7 minutes until gently simmering. 

Add chicken broth and simmer for 15-20 minutes. After ingredients have married flavors, begin blending the soup in batches. After you puree the soup, return it to the pot and stir in lemon juice. 

Taste soup and season with salt and pepper to your liking. Serve warm with a garnish of roasted pumpkin seeds, a sprinkle of chili flakes, microgreens, and a drizzle of extra virgin olive oil.

Roasted Carrots with Hazelnuts & Za’atar

  • 1 lb carrots 
  • 1 tbsp avocado oil (or other flavorless vegetable oil) 
  • ¼ cup roasted hazelnuts, roughly chopped 
  • 1 ½ tbsp za’atar 
  • 1 tbs Italian parsley, chopped 
  • ½ cup greek yogurt 
  • Salt & pepper 

Roasted Carrots with Hazelnuts & Za’atar

Preheat oven to 425°. 

Peel the carrots and slice in half lengthwise. Toss with vegetable oil and place on a parchment-lined baking sheet. Sprinkle with salt and pepper. Roast in the oven for 20-30 minutes, turning carrots after 10 minutes. Once you can easily pierce the carrots with a paring knife, remove them from the oven. 

In a serving dish, drop a dollop yogurt and spread with a large spoon. Pile the carrots on top of yogurt and sprinkle with za’atar, hazelnuts, and fresh parsley. Salt and pepper. Serve immediately.

Shingled Sweet Potatoes with Harissa 

  • 3-4 large sweet potatoes, sliced in ⅛” thick rounds on mandoline 
  • 3 tbsp harissa paste (or 1 ½ tbsp harissa powder + 2 tbsp oil) 
  • ¼ cup extra virgin olive oil 
  • Salt & pepper 

Shingled Sweet Potatoes with Harissa

Preheat oven to 400°. 

Toss sliced sweet potatoes with extra virgin olive oil and harissa paste until coated. Arrange sweet potatoes with the slices standing up in a baking dish. Sprinkle with salt and pepper. 

Bake for 25-40 minutes or until a paring knife cuts through the center of the potatoes easily.

Citrus & Beet Salad with Pistachios & Ricotta Salata 

  • 2 navel oranges 
  • 2 blood oranges 
  • 4 medium beets, any combination of red or golden 
  • ¼ cup roasted & salted pistachios, roughly chopped 
  • Small chunk of ricotta salata 
  • High-quality extra virgin olive oil 
  • Flake sea salt–I like Maldon

Citrus & Beet Salad with Pistachios & Ricotta Salata 

Wash and trim beets. Wrap beets in foil and roast at 400° for 25-35 minutes or until a paring knife can be inserted and removed without resistance. 

While the beets are roasting, slice the ends off oranges and stand upright. Remove the rind in strips, doing your best to keep the flesh of the oranges intact. Next, slice the oranges into rounds and set aside. Remove the beets from the oven and let cool. The skins should slide off easily–use a peeler for any tough spots. Once the beets are cool, slice them into wedges, toss with prepared oranges, and place in a serving dish. Drizzle with extra virgin olive oil, shave ricotta onto the top of the beets and oranges, sprinkle with chopped pistachios and flaky sea salt. 

Baby Kale, Roasted Delicata Squash & Red Onion Salad

  • 1 large or 2 medium delicata squash 
  • 5 oz baby kale 
  • ½ red onion, sliced thin 
  • 1 tbsp avocado oil (or other flavorless vegetable oil) 
  • Juice of one lemon or 1-2 tbsp of your favorite vinegar 
  • 1 ½ tbsp extra virgin olive oil 
  • Salt & pepper 

Baby Kale, Roasted Delicata Squash & Red Onion Salad

Preheat oven to 425°.

Slice delicata squash in half lengthwise. Using a spoon, scoop out seeds (no need to peel this squash! Its skin is thin and tasty). Slice squash into ½” thick U-Shapes. Toss with avocado oil and place on a parchment-lined baking sheet. Sprinkle with salt and pepper. Roast in the oven for 15-25 minutes and toss after 10 minutes. When a paring knife easily pierces the squash, remove from oven, and let cool. 

While squash is cooling, slice the red onion very thin. Place sliced onions in a bowl with water. Soaking the onion in water for a few minutes will remove the astringent, bitter flavors of raw onion. I do this whenever I serve onions raw.

Drain the red onion in a strainer. Toss kale in a serving bowl with cooled squash and red onion. Drizzle with extra virgin olive oil and lemon juice or vinegar and toss to coat. Sprinkle with salt and pepper and toss again. Serve immediately.

Shaved Brussels Sprouts & Pecorino

  • 1 lb brussels sprouts, shaved 
  • Juice of 1 lemon 
  • 1-2 tbsps extra virgin olive oil 
  • Small piece of Pecorino cheese 
  • Microgreens or chopped fresh parsley 
  • Salt & pepper 

Shaved Brussels Sprouts & Pecorino

Clean and shave brussels sprouts. I recommend doing this using the slicing blade of your food processor or carefully by hand on a mandoline. 

Pour the extra virgin olive oil and brussels sprouts into a non-stick pan over medium heat. Tossing often, cook until the brussels are slightly wilted. Sprinkle with salt and pepper. 

Place in a serving dish and immediately squeeze fresh lemon juice over the sprouts. Shave Pecorino directly over the brussels and top with microgreens. Serve warm.

Thanksgiving dessert recipe

Pear Galette

  • 4-5 medium pears 
  • 4 tbsp butter, diced into small pieces 
  • ¼ cup brown sugar 
  • 1 sheet puff pastry, defrosted 
  • 1 cup heavy whipping cream 
  • 1 tbsp powdered sugar or maple syrup 
  • 1 tsp vanilla extract

Pear galette

Preheat oven to 425°. 

Remove the core from pears and slice thinly. 

Unroll the puff pastry on a lightly floured surface. Cut out a large circle (approximately 12” in diameter). Score a second smaller circle inside (approx. 9” in diameter). Using a fork, poke a few holes around the inner circle of the puff pastry. 

Place the puff pastry on a parchment-lined baking sheet. Arrange pear slices in concentric circles inside the smaller scored circle on the puff pastry. Sprinkle with brown sugar and diced butter. 

Fold the exposed puff pastry rim up around the pears. Use a little water to help the puff pastry stick to itself. 

Using a pastry brush, paint 1 tbsp heavy cream on the puff pastry rim. Bake for 25-35 minutes or until puff pastry is golden brown and brown sugar has melted. 

Whip the remaining cream, powdered sugar, and vanilla extract until the mixture thickens and begins to hold its shape. Taste and add more sugar or maple if desired.

Whether you choose to experiment with a few new recipes this year or opt for tried-and-true classics, we can’t wait to see your Thanksgiving spread. Share your table with us using #myhavenly. And if you don’t already, follow us @thehavenly on Instagram! 

In the meantime, shop this designer-curated selection of servingware and decor perfect for Thanksgiving.

Words by Kaitlin Skilken