The fact that you can get fresh veggies at your farmers market made me think of this. It's excellent and impressive! Salut Salmon Inspired by a dish served at Salut Caf� Americain in St. Paul MN Zucchini, sliced Yellow Squash, sliced Grape Tomatoes, halved Fresh Spinach, rough chopped Salmon Filet Dill Butter Sprinkle salmon with salt and pepper and sear in hot frying pan in a small amount of olive oil. Drizzle another saut� pan with about 1 tsp olive oil and 1 tsp dill butter, when hot, lightly saut� the vegetables. Remove to serving plate and top with salmon filet. Top hot salmon with a dollop of dill butter and serve. Dill Butter: Mix fresh or dried dill weed with soft butter and a pinch of salt. Serve at room temperature. For dessert... Meyer Lemon Pudding Cakes 1/3 cup sugar 1/4 cup sugar, plus additional for ramekins 1/4 cup all\-purpose flour 1/4 teaspoon salt 2\-3 Meyer or regular lemons 3 large eggs, separated 2 tablespoon butter or margarine, melted and cooled 1 cup whole milk 1 pint raspberries, for garnish Fresh mint sprigs, for garnish Preheat oven to 350 degrees F. Grease eight 4\- to 5\-ounce ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any excess. In small bowl, whisk flour, 1/3 cup sugar, and salt. grate 1 1/2 tablespoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk, beat egg yolks and lemon peel and juice. Whisk in butter and milk. Gradually whisk in flour mixture. In another large bowl, with mixer on medium speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form when beaters are lifted, about 2 to 3 minutes. Add one\-third beaten whites to yolk mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated. With ladle, divide batter evenly among prepared ramekins. Arrange ramekins 1 inch apart in large (17\-inch by 13\-inch) roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes or until cakes are golden brown and tops rise 1/2 inch above rims. Cool cakes in pan on wire rack 5 minutes. With sturdy metal spatula, carefully remove ramekins from pan with water and transfer to wire rack to cool 15 minutes longer. Run thin knife around edge of 1 ramekin. Place small serving plate on top of ramekin and invert plate and ramekin together; remove ramekin. Repeat with remaining ramekins. Garnish each cake with a couple of raspberries and a mint sprig; serve warm. Linda

That salad sounds like my kind of salad, but I know some people just don't like anything but a more traditional kind. I find some just don't like fruit and nuts and such in their salads, and blue cheese can be strong if you are not a fan. I would suggest a more traditional garden type salad. No fruits, no nuts, no strong cheese and no fruity or specialty dressings. I would actually not dress the salad and offer a couple different dressings to choose from... probably Ranch and an Italian or Thousand Island. For the salad, I would do simple greens (nothing too exotic), maybe some green onion, tomatoes, cheddar cheese, and croutons.. if you want to be daring add a hard boiled egg or two and some bacon or a cucumber. Keep it simple; sounds like they are not exotic salad lovers. It is nice of them to eat it without complaint. I can usually tell what people don't like by how much of it is eaten or if people go back for seconds. My SIL came right out and told me she doesn't like fruit (or fruity dressings) in her salad. I'm glad to know although it doesn't keep me from making salads with fruits. Although salad is my favorite food, I actually think most Thanksgiving meals don't really need a green salad. I find it's often passed over on Thanksgiving with all the other foods. Are you serving other green veggies, cranberry sauce? You can count the cranberries as a fruit salad and as long as you have at least one green veggie and filling meal you should be covered.

I usually only use leftover turkey for hot turkey sandwiches and then only the breast meat. The rest of the carcass goes in the stock pot for soup. I don't like the taste of turkey or chicken recooked. The exception to that is this casserole. Kind of like a tetrazzini. I make it occasionally with or tuna. Home Cookin Chapter: Recipes From Thibeault's Table Tuna Casserole ============== Source: My Own 8 Tablespoons butter 1/4 all purpose flour 2 1/2 cups milk or mixture of milk and cream 2 garlic cloves 2 cans white tuna, well drained (or turkey/chicken) 1 cup mushrooms sliced 1/2 cup chopped green onions 1/2 cup chopped celery 1 tablespoon fresh thyme 8 ounces penne (or use pasta shape of your choice) 1 1/2 to 2 cups fresh breadcrumbs saute in butter 3 Tablespoons parmesan cheese . Put water on to boil and cook pasta. Do not overcook pasta as it will cook again in the oven. Heat milk in microwave with whole garlic cloves. Make a roux with 4 tablespoons butter and 1/4 cup flour. Add milk or cream and season with salt and pepper. Simmer for a few minutes and remove garlic cloves. Saute mushrooms, onions and celery in butter or margarine until tender. Add the thyme. Stir this mixture into the cream sauce. Add well drained pasta to sauce and stir in tuna. Leave tuna in fair size pieces. Place in buttered casserole dish and sprinkle with breadcrumbs to which you have added the parmesan cheese. Bake for 30 to 40 minutes or until crumbs are golden in a 350°F oven.

Guess because of the farm and time being a premium as well as oven space we got use to a lot of things made ahead. We usually have 12-15 people. I make my desserts (cakes, pies but not the Pistachio Salad) ahead and freeze them. Definitely make the cranberry relish ahead and after letting it set a day freeze it. It gets better with time.(Usually make several gallons for the rest of the year.) Sometimes I'll make up my crescent rolls and freeze them before baking but they are better fresh Then the night before I make up all my casseroles, (squash, sweet potatoes, onion, etc._ and get them ready and in the dishes. Cover them with foil and mark the temp and cooking time on them and put them in the frig. On TD I start at about 4 am. I mix up my stuffing, and get the turkey going. I cook my ham in my roaster, the turkey in the gas oven and the last 2 hours I'll use the electric oven to cook the casseroles. Veggies like corn, peas, mashed potatoes are last minute. Mom makes her Waldorf salad :-/ last minute usually so it doesn't get watery. Some of the family and friends I don't get to see very often so I'd rather be visiting with them instead of trying not to miss something in a recipe listening into all the fun in the other room or measuring while trying to have a conversation. (Not one of my strong suits. I always leave something out when I'm talking to somebody and cooking) It's not all fresh but a lot of the folks that come fix dinner out of a TV dinner box so they're always happy and stuffed with the fare that's put on the table. And I get to spend time with everyone.