Picture this: You’re a kid again. The unexpected is scary, and you await the expected with baited breath. The more you plan that future trip or visit or birthday party, the more exciting it becomes.

That’s a little how I’ve felt as my family members planned out Thanksgiving menu. We have agreed on a wholesome meal, I think, with all sorts of stuff we can buy at the farmers market. (Wee! The farmers market!)

I thought I would share a little of that fun with the blogosphere. Here is what we plan to cook and eat.

For your added enjoyment, this menu is laced with a link scavenger hunt and even a recipe built in. All that’s left is the anticipation.

Snacking before the meal

Smoky black bean dip
Walnuts and raisins

First course

Squash soup

Salad with nuts, seeds, and all manner of veggie goodness

The main deal

Turkey

Wild rice stuffing with cranberries

Teriyaki salmon (see recipe below)

Sides

Steamed brussels sprouts

Cauliflower and carrots with miso tahini dressing

Sweet potato tsimmes or yams with kosher marshmallows

Sauteed kale with dried currents and pine nuts

Dessert

Crustless pumpkin pie

Baked apples with almonds and raisins

Coconut or soy ice cream

…and, because we really are all grownups, perhaps we could pair this all with some wine?

Bon appétit!

R e c i p e !

Teriyaki Salmon

Serves 2-4

2 8-oz. salmon fillets

1 batch “tasty sauce”

Tasty Sauce

Makes about ¾ cup

½ cup tamari or to taste

2 Tbs. water

1 Tbs. sesame oil, or to taste

1 clove garlic, minced

2 tsp. ginger, grated

1 tsp. honey (optional)

To prepare the sauce: Combine ingredients in a jar with a tight-fitting lid, screw on lid, and shake vigorously. Taste. Add a little of this or that as needed.

If using as a sauce for vegetables, you may want to thicken it. You can do this by whisking 1-2 tsp. corn starch or arrowroot powder with about 1 Tbs. water, then adding the mixture to the sauce and simmering until thickened.

To prepare the fish, spray a baking pan that can take the broiler with oil. Place fillets in the pan and brush with a few tablespoons of sauce. Broil for about 4 minutes. Watch carefully to avoid burning the top. Turn the fillets, brush with more sauce, and broil for another 4 minutes.

Remove from oven and brush with additional sauce, if desired. You may make a kind of gravy with the extra sauce: Combine 1 tsp. corn starch mixed with 1 Tbs. water. Stir this into the sauce, then heat to a boil and simmer for 1 minute. Serve alongside the salmon or pour over rice or veggies.