A seasonal and local dinner menu inspired by the children’s book We Are Grateful: Ostaliheliga by Traci Sorell.
Our Family Dinner Book Club theme for the year is Celebrations! This month we’re celebrating gratitude with We Are Grateful: Ostaliheliga by Traci Sorell. To accompany this themed dinner menu, Growing Book by Book has a reading list of additional books. Sunny Day Family shares a selection of crafts to help celebrate.
We Are Grateful: Ostaliheliga is a book that follows the Cherokee people through a full year and shows expressions of gratitude for what each season brings. Throughout the book we learn about Cherokee culture and language.
Our family dinner book club menu this month is a selection of dishes that are inspired by Cherokee Nation and use seasonal and local produce in order to appreciate what the earth provides during this time of year.
What can I make ahead of time for this We Are Grateful dinner menu?
Hominy Pork Stew can be made up to 3 days ahead of time. Store in an airtight container in the fridge, then reheat on the stovetop when ready to serve.
Buttery Bean Bread can be made up to 3 days ahead of time. Slice into individual servings and store in an airtight container or plastic wrap at room temperature.
How can I get the kids involved in cooking this We Are Grateful dinner menu?
- Younger kids can help measure and mix the ingredients for the buttery bean bread, as well as pour the batter into the cast iron skillet.
- Older kids can help sauté the bacon for both the Hominy Pork Stew and Bacon Bleu Brussels Sprouts.
- Kids who are experienced with carefully using knives can help chop the brussels sprouts and fruit for the Winter Fruit Salad.
- Clean hands of any size can mix together the fruits for the Winter Fruit Salad, then pour on the maple dressing and use a large spoon to mix together.