It's hard to believe that Thanksgiving has arrived. This last weekend, Eric and I hosted our annual Friendsgiving feast. It's a tradition that I cherish... to have some of our closest friends gather around the table, eating, drinking, laughing... it warms my heart.

Every year, as we sit down to eat, I ask everyone to say what they are thankful for (something my parents have us do each year at our family dinner). However, this year we completely forgot to do this. If I had remembered, this is what I would have said:

I'm so happy to have all of you around our table tonight. This has been a year of transitions... not just for me, but for all of us. Some have transitioned to new jobs. Some have moved apartments. Some have started new relationships. These changes are not always easy... and they can often be frightening. But I'm so thankful for our friendship and the love and support we all have for one another. We may not always be able to see each other as much as we'd like... but we are still a unit. Even if it's just the idea of knowing that you're in my life. That is all I need to keep going.

Thank you, dear readers, for continuing on this journey with me. Know that your presence keeps me going. I hope all of you have a very happy and healthy Thanksgiving.

Shredded Brussels Sprouts with Walnuts

(adapted from

Saveur

, serves 4 as a side)

Ingredients

1 lb. Brussels sprouts

2 tbsp. whole-grain mustard

4 tbsp. fresh lemon juice

½ cup extra-virgin olive oil

Kosher salt and fresh-ground black pepper

1/2 cup shelled walnuts, chopped

Directions

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper. Top with walnuts.

Fall Veggie Pot Pie

Serves 4-6

Ingredients
2 tablespoons olive oil
2 yellow onions, diced
1 small butternut squash, peeled and cut into 1/4 inch cubes
2 carrots, peeled and cut into 1/4 inch cubes
2 russet potatoes, peeled and cut into 1/4 inch cubes
1/2 turnip, peeled and cut into 1/4 inch cubes
1 cup frozen peas, thawed
1 tablespoon fresh, flat leaf parsley, chopped
3 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups vegetable broth
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed

Instructions
1. Preheat oven to 375 degrees.

2. Place olive oil in a large saute pan and set to medium heat. Add the onions and cook for a minute.

3. Add the butternut squash, carrots, potatoes and turnip to the pan. Season with salt and pepper and cook for another 6 minutes, stirring occasionally. Mix in peas and take the pan off heat.

4. In a saucepan, heat the butter at medium heat. Once it has melted, add the flour and whisk until combined. Whisk in the vegetable broth 1/2 a cup at a time. Whisk in the heavy cream. Remove from heat.

5. Pour cream mixture over cooked vegetables and toss to combine. Mix in parsley.

6. Transfer mixture to a 9 by 9 glass baking dish.

7. Top with puff pastry sheet and fold into sides of pan.

8. Bake for 40 minutes or until the puff pastry is golden brown. Remove from oven and serve.