Our family, after 40+ years using my admission ticket to a family- free- for- all (you kids take it outside if you're going to do that, I swear I heard someone say this last year, ala the Ghost of Mom) has finally begun to loosen up with what is a traditional holiday meal vs allowing additions or variations. (honesty prevails here, if you are a new family member you are allowed to bring a dish from your own traditions.) It was only last year that home made cranberry sauce was allowed on the table in addition to canned jellied kind. I tried that one year a long time ago, no one ate any. One year someone made a savory sweet potato dish. The only reason it was allowed back is because it was quite tasty. But we're back to brown sugar sweets and a separate savory dish. For the longest time I was only allowed to bring scalloped corn, which was indeed a new addition 40 years ago. But you know, I had to break that mold, it gets to be a tiresome expectation if that's the only thing you are allowed to bring.
I might make scalloped corn this year , haven't done it in quite awhile. and only because I would want to do it.
Other things I really want to bring is Tax Lady's Danish red cabbage. I'd have to add an apple and probably some onion to her recipe.
I am considering a baby green bean vegetable salad with a garlicky Dijon vinaigrette. Serve at room temp and no need to nuke it up and over cook the beans.
Or
Roasted Brussels Sprouts Salad also served room temp. I haven't made this, but the recipe looks good to me:
1 lb brussels sprouts ends trimmed
1 tbsp olive oil
1/4 cup sliced almonds
1/2 red onion sliced
1/4 cup dried cranberries (more, they're little)
2 stalks green onions chopped
1/4 cup extra virgin olive oil
Juice from 1 lemon
1 tbsp apple cider vinegar
1/2 tsp maple syrup
1 tsp dijon mustard
1/2 tsp dried oregano
Salt and pepper to taste
Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.
Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.
Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute.
Remove from the oven and transfer to a separate plate to keep from browning further.
Raise the oven temperature to 400 degrees F.
Combine sliced brussels sprouts, 1 T oil, salt and pepper in a large bowl and toss until well combined.
Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.
While the brussels sprouts are roasting, combine the rest of the ingredients, in a large mixing bowl and toss together.
Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat.
Season with more salt and pepper, if needed.
Serve warm or cold.
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HEY-- I didn't put that mad face up there and don't know how delete it. Fingers/keyboard need to get into Holiday Mode!