November National Food days

Wondering what cooking activities that are available in November? Click on the days below to find recipes to use for each national food day. As well as ideas for cooking in November.

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National Food Days in November

Click on the days below to find recipes and cooking ideas to use for each national food day. (to see this table on a mobile device turn your device to landscape mode.)

1. Fried Clam Day	2. Deviled Eggs	3. Sandwich Day	4. Candy Day	5. Doughnut	6. Nachos	7.
8.	9. Greek Yogurt Day	10. Vanilla Cupcake	11. Sundae	12.	13.	14. Guacamole
15. National Clean out your Fridge Day	16. Fast Food Day	17. Homemade Bread	18. Vichyssoise (potato soup)	19.	20. Peanut Butter Fudge	21. Stuffing
22. Cranberry	23. Cashews	24.	25. Parfait Day	26. Cake Day	27. Bavarian Cream Pie	28. French Toast
29. Chocolate Day	30. Chocolate Mousse	31.

More Cooking Ideas in November

Thanksgiving is the 4th Thursday of November
National Stuffing Month
Vegan Month- Vegan recipes
Raisin Bread Month
Pepper Month- learn more about peppers and pepper recipes
Georgia Pecan- learn more about nuts
Pomegranate Month
Good Nutrition Month- try one of our nutrition lessons.
National Fun with Fondue Month- see our fondue recipes.
Peanut Butter Lovers' Month- make homemade peanut butter
Apple Month- try our apple recipes
National Fig Week is first week of November- Learn more about figs and fig recipes.
Split Pea Soup Week is 2nd week.

November is Pomegranate Month

Pomegranate Salad

Salad Ingredients:

• 1 large pomegranate
• 1 large avocado, chopped
• 1 T. fresh lemon juice
• 6 c. mixed salad greens
• ½ medium red onion, sliced thin
• 1 large orange, sliced, peeled, and separated into bite-sized sections
• 2 oz. goat cheese, crumbled
• ¼ c. pecan halves
• balsamic vinegar dressing or oil based salad dressing of choice

Remove the arils from the pomegranate by slicing off the top and scoring down the sides in between the aril sections with a sharp knife. Carefully pull apart along the score lines and separate the arils from the pith. Place the arils in a small bowl and set aside.

Coat the avocado with the lemon juice to prevent browning and set aside. Arrange the mixed greens on a large serving platter and top with the red onion, orange sections, avocado, and pomegranate arils. Top with the crumbled goat cheese and pecan halves. Drizzle with some of the orange champagne vinaigrette and serve immediately with the remaining dressing on the side. Enjoy!

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