Quiet Thanksgiving dinner for two

Thanksgiving Day was not a large celebration this year, just me and my husband. Since we both had the day off work, I slept in and spent the rest of the morning cooking up a special small feast with lots of local items.

Here's our feast table just before we dig in:

The menu

Main dish:
a locally-raised organic chicken, roasted with rosemary sprigs (from my own backyard) stuffed in the cavity

Side dishes:
golden beets from the special Thanksgiving farmer's market, roasted in the pan with the chicken
spaghetti squash from a friend's backyard, roasted and seasoned with salt and pepper, butter and brown sugar
rose heart radishes from the CSA, boiled and then sauced with a roux-based white sauce with chicken bouillon base and lactose-free milk

Dessert:
pumpkin custard in pie form, with prosciutto bits rolled into the crust

To drink:
a California Chardonnay

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Mmm, mystery greens

So many greens in this week's CSA box, by two days later I had forgotten exactly what they are all called. I recognized the kale and napa cabbage right away in the fridge, but what kind of green was I using today when I made a salad for a potluck? Tatsoi? Komatsuna? Some kind of choi?

I told everyone who liked the salad that I think it was komatsuna. For anyone here who is going to try to reproduce this recipe, sorry if it's not komatsuna and you get different results.

Mystery Greens Salad
at least 6 servings

1 large bunch komatsuna (or whatever brassica leaf I was using), about two handfuls
2 Tbsp olive oil
2 Tbsp lemon juice
pinch chili powder
handful of raisins
handful of roasted salted almonds

Cut greens into thin ribbons with a knife and place in a bowl. Whisk together the oil, lemon juice and chili powder and pour over the greens. Toss to dress, then garnish with raisins and almonds. Can be made a few hours ahead.

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