Food Styling & Recipe Development for TABLE Magazine: “For the Love of Leftovers”

“For the Love of Leftovers”
Featured in TABLE Magazine

When I’m feeling nostalgic around the holidays, my mind often wanders to my mom’s homemade rolls. I’d slather those pillowy rolls with butter, and alternate dipping bites into cranberry sauce and the pooling gravy. What I recall most fondly though, was using those rolls to make sandwiches later in the evening. Out would come all the fancy trays covered in foil, and we’d layer the cold turkey, cranberry sauce and fixings. Don’t skip that holiday evening sandwich tradition, but choose your own adventure for every day thereafter because even creatures of habit can tire of the same reheated leftovers.

Food Styling & Recipe Development by Quelcy // www.Quelcy.com

Waffles
Whole Grain Sweet Potato Waffles with Cranberry Sauce

Thanksgiving Pizzas
Whole Grain Flatbreads, Sweet Potato Puree, Roasted Brussels Sprouts, Prosciutto and Bleu Cheese, toasted

Grain Bowl
Quinoa, Roasted Turkey, Brussels Sprouts, Sweet Potatoes, Hard Boiled Eggs & Carrot Ginger Dressing

Food Styling & Recipe Development by Quelcy // www.Quelcy.com

Shepherd’s Pie
Turkey, Brussels Sprouts, Carrots, Mushrooms, Peas, & Herbs baked with a Mashed Potato Topping

Quesadillas
Whole Grain Tortillas, Turkey, Cranberry Sauce, Brussels Sprouts and Brie

Stuffing Latkes
Combine stuffing and eggs to make a latke. Top with Salmon, Crème Fraîche, Capers and Herbs

How it all came together for the Winter Issue:

Food Styling & Recipe Development by Quelcy // www.Quelcy.com

Post Script:

Publication: TABLE Magazine, Issue 41, Winter 2016
Photography by Adam Milliron
Layout design by Camden Leeds
Story, Recipes & Styling by Quelcy

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