I promised you a “not your Mama’s Thanksgiving dinner,” and that requires thinking outside the proverbial box. Thanksgiving does not have to be turkey and stuffing, when we have so many other wonderful fresh, chemical-free and organic foods from the Market to be thankful for. So with my inner non-conformist taking the lead, I searched out some alternative recipes for a feast that would inspire your guests to feel abundant gratitude.

“Arista” Roast Loin of Pork with Rosemary

from Williams-Sonoma, Savoring Italy   

This roast pork dish originated in Florence in 1439, where it was served to a council of bishops who proclaimed it “Aristos,” the best! Your American family will love it too!


  • 4 large cloves of garlic
  • 2 tablespoons of fresh rosemary, chopped
  • salt and freshly ground pepper to taste
  • 1 bone-in pork loin roast, about 5 lbs.
  • 1/4 cup olive oil
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup dry white wine    


  1. Preheat an oven to 325 degrees. Very finely chop together the garlic and rosemary. Transfer to a small bowl, season with salt and pepper, and mix well to form a paste. Make slits 1/2 inch deep all over the pork roast and insert some of the mixture into each slit. Rub the roast all over with the remaining seasoning, then rub with the olive oil. Place the meat in a roasting pan just large enough to hold it.
  2. Roast the meat for 1 hour. Scatter the carrots and celery around the meat. Continue to roast until an instant-read thermometer inserted into the thickest part of the meat away from the bone registers 155 degrees or the meat is pale pink when cut into at the center, about 1 1/4 hours longer. Transfer to a warmed platter and cover loosely with aluminum foil to keep warm. Let rest for 15 minutes before carving.
  3. Place the roasting pan over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.
  4. Carve the roast and arrange on a warmed platter or individual plates. Pour the pan juices into a warmed bowl and pass at the table. Serves 8.

If a pork roast doesn’t make your heart beat faster, try the Salmon with Brown Sugar Mustard Glaze below. Surround your entree with these amazing accompaniments made with fresh seasonal produce from the Market!

Squash Leaf Canapes

 Wild Mushroom Soup

Salmon with Brown Sugar Mustard Glaze

Lemony Kale Salad

Napa Cabbage Salad with Peanuts & Ginger

Sauteed Swiss Chard with Orange

Loaded Sweet Potato Skins

Fingerling Potatoes & Goat Cheese Fondue

Chili-Roasted Acorn Squash

Maple-Vanilla Carrots

Brussels Sprout Leaves & Crunchy Radishes  

Caramel Apple Sundaes

Pumpkin Chocolate Tiramisu