Our Staff Thanksgiving

Shambhala Publications and Roost Books staff gathered in our office kitchen to celebrate Thanksgiving with a menu selected from our books.

Starters

Beet Bread
from Sourdough by Sarah Owens
made by Sara

Seeded Tahini Pain Rustique
from Toast & Jam by Sarah Owens
made by Sara

Beet Marmalade
from At Home in the Whole Food Kitchen by Amy Chaplin
made by Lindsay and Juree

Roasted Carrot & Fennel Dip
from A Year of Picnics by Ashley English
made by Lauren and Liz

Raspberry + Rose Kvass
from Dandelion & Quince by Michelle McKenzie
made by Sara

Main Dishes

Brussels Sprout and Avocado Salad
from Eat This Poem by Nicole Gulotta
made by Emmy and Karissa

Avocado, Orange, Endive, and Radicchio Salad with Roasted Chickpeas
from Simple Green Suppers by
Susie Middleton
made by Emma and Adria

Roasted Carrots with Green Beans, Mung Beans, and Coconut Dukkah
from Neighborhood by Hetty McKinnon
made by Jess and Lora

Celery Roost and Parsnip Gratin
from Full Moon Suppers by
Annemarie Ahearn
made by Oliver

Maple Mustard Lentils
from Tasty.Naughty.Healthy.Nice by
Susan Jane White
made by Breanna and Audra

An annual tradition for Roost Books and our Shambhala Publications colleagues

Desserts

Crumbly Maple Walnut Penuche Bars
from Sweet Sugar, Sultry Spice by
Malika Ameen
made by KJ

Apple + Winter Squash Crumble
from The Virtuous Tart by
Susan Jane White
made by Kate

Cinnamon Roll Pie with Apples
from Lomelino's Pies by Linda Lomelino
made by Tasha

Crispy Pear Crumble Pie
from Lomelino's Pies by Linda Lomelino
made by Claire

Galette with Strawberries and Rhubarb
from Lomelino's Pies by Linda Lomelino
made by Dorothy