1 cup dried cranberries reconstituted with 1 cup cranberry juice
(reconstitute means to bring it to a boil and then turn off heat)
2 cups leeks, sauteed in butter for 10 mins
1 cup spiced pecans chopped slightly (check out this recipe below)
1 quart cooked farro (cooks kind of like rice; the ratio is 2 parts water to 1 part farro)
1/2 cup chopped parsley
2/3 cup raspberry vinaigrette (Chef made her own, but you could buy this)

Mix & season with salt & pepper to taste. Serve at room temperature

Spiced Pecans:
2 egg whites
1 1/2 teaspoon salt
1/2 cup sugar
1 tablespoon cayenne
2 tablespoons paprika
2 teaspoons Worcestershire
4 1/2 cup pecans

Whisk egg whites until soft peaks appear. Add seasoning & pecans. Put on baking sheet & bake @ 350 degrees for 10 mins. Stir and then bake for 10 more mins.

Whew, well. . . I did my part! Now tell us about your favorite Fall/ Thanksgiving recipes and any stories that may accompany them!
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