My mother always put out sliced (or pickled) vegetables, cured meats (or smoked salmon), crackers, cheese -- things that can sit out for a while. This way, guests arriving at different times can put together a snacky lunch, and you don't have to cook a whole other meal!
We do brunch on Thanksgiving - usually I don't plan that but this year it's cinnamon rolls that just have to be baked on T-day. And since I handle the vast majority of the Thanksgiving dinner cooking, I reserve the right to not do any meal planning/prep for the rest of day. Usually one or more early arriving guests is on "snack duty". I like it because there's always something for people to snack on regardless of when they arrive, no one is super hungry throughout the day, but since it's been light eating all day there's always an appetite for the big meal.
Breakfast only to power up for the work at hand, eggs , breads etc.. . We do an antipasto / charcuterie before serving thanksgiving dinner so people can eat as they arrive, here is a picture of last year's setup
I love learning that there are traditions for Thanksgiving lunch/brunch. Especially pie. Umm, pie. Made me wonder, what have I done in the past? Then I realized the difference is, this year I have houseguests who will wake up here on Thanksgiving, need breakfast and then lunch. Usually, all guests arrive on the day or are local and show up for the big meal. So, with your help, I'll make a big pan of roasted vegetables to go with tonight's supper and the leftovers plus white beans will become soup for lunch tomorrow. And maybe pie. Happy Thanksgiving, y'all!
In my house we all eat a light breakfast (smoothie or plain eggs) then eat pie for lunch. Benefit of a) you're actually hungry enough to appreciate the awesomeness of the pie unlike serving it after the main meal and b) you're hungry again by the time dinner comes around. So I say eat your dessert for lunch! :)
In my family the tradition for both Thanksgiving and Christmas lunch is shrimp with cocktail sauce and homemade hummus with veggies. Light and with minimal effort. Sometimes I also do cucumber rounds topped with smoked salmon, a dollop of creme fraiche, and a sprig of dill.
Antipasto platter, has lots of choices on the platter salamis, cheese, pickled vegetables, olives, add sliced small bread pieces and crackers. Martha Stewart has a beautiful platter recipe online. Everyone helps themselves. Antipasto means 'before the meal' ...Happy Thanksgiving! BB
British afternoon tea (cold sandwiches, scones, small pastries, hot tea)...which was, after all, instituted to help people get over a long hungry period before dinner.
Ahh, I hear ya! I'm a big fan of frittata or quiche with a mixed green salad. Relatively quick and easy, and very delicious. Hope one of these recipes can work, or at least inspire you!
Fish filets cook very quickly, plus for tacos, you can cook in advance then reheat in microwave. Here in California, one option would be to fire up the grill. I like grilled tortillas anyhow.
You can also prep some condiments ahead of time (I would do cilantro & chopped onion), Maybe rely on grocery store salsa if you don't want to make your own salsa (again which can be made ahead of time). You can even cut lime wedges ahead, store in an airtight container.
At serving time, very little you need to do other than nuke the cooked fish and warm up some tortillas.
There's a big meal coming later so you'll probably want to keep lunch on the lighter side. A nice, hearty salad should do the trick. Here are some of our favorites:
https://food52.com/blog/20880-filling-salads
If you don't go with one of those, making something with substance, like beans, lentils, or hard-boiled egg, will help to tide you over to dinner.
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I presume there could be a lunch pie and and after-turkey pie, yes?
https://food52.com/recipes/32139-andrew-feinberg-s-slow-baked-broccoli-frittata
https://food52.com/recipes/14244-quinoa-and-kale-crustless-quiche
https://food52.com/recipes/24340-turnip-greens-frittata
https://food52.com/recipes/8125-roasted-butternut-squash-prosciutto-and-sage-quiche
You can also prep some condiments ahead of time (I would do cilantro & chopped onion), Maybe rely on grocery store salsa if you don't want to make your own salsa (again which can be made ahead of time). You can even cut lime wedges ahead, store in an airtight container.
At serving time, very little you need to do other than nuke the cooked fish and warm up some tortillas.
Voted the Best Reply!
https://food52.com/blog/20880-filling-salads
If you don't go with one of those, making something with substance, like beans, lentils, or hard-boiled egg, will help to tide you over to dinner.