<http://schema.org/articleBody>
"&lt;strong&gt;Anyone who claims it's not Thanksgiving without the turkey&lt;/strong&gt; clearly hasn't tried these delicious vegetarian dishes. If you want a meatless holiday, these recipes will help pave the way. Crisp around the edges and soft in the center, this side dish will please everyone at the table. &lt;p&gt;Fresh mint makes all the difference here&amp;mdash;don't skip it.&lt;/p&gt; Boiling farro in apple cider\u2014a move from New York restaurant Charlie Bird\u2014 infuses grains with character. A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table. Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table. Flip the script on a winter vegetable that\u2019s usually stewed: Collards are great when briefly saut\u00E9ed. These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them. Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step! Watch this video for even more mashed potato tips. Toasting the seeds and nuts in oil forms the base of a complex vinaigrette. We transformed the regular hands-on skillet method to a very hands-off oven technique. Use the largest skillet you have (a straight-sided 12\" is ideal) and a fish spatula\u2014the thin angled edge is just right for helping potatoes release from the skillet. Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley. We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can\u2019t. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek. A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile. When simmering the cream, make sure it\u2019s over gentle heat (if it over-reduces, it will break). This recipe would also work with small cipolline onions or larger torpedo-shaped shallots. Use these to make amazing leftover turkey sandwiches. This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes. When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That\u2019s another story, and a great way to use up any leftover beans.  Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender. In place of Stilton, you could use a creamy blue cheese, like Gorgonzola dolce, which is a little less assertive. A simple, straightforward cornbread that we\u2019d happily serve alongside a bowl of chili on any other day of the year. Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make. Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing. Crispy shallots are an addictive garnish on this slaw. Leave a nice amount of stalk attached to the broccoli florets: It\u2019s pretty, improves your yield, and has a great texture. Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors. A side dish that\u2019s equally good with a crusty steak, broiled fish, or seared lamb chops."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/entertaining-style/menus/slideshow/vegetarian-thanksgiving-menu?slide=4>