Robust Italian fontina and white truffle oil add loads of flavor to low-carb “pasta.” The recipe is flexible if you want to increase quantities to serve a bigger group or use vegetable broth instead of chicken so the dish is vegetarian.
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Photo by Iain Bagwell; written by Margo True
Spiced Red Lentils with Caramelized Onions and Spinach
Though the Indian seasonings are a departure from traditional Thanksgiving flavors, the bright vegetables in this vegan main dish are right in keeping with the holiday’s harvest theme. You can easily double it to serve a bigger group.