my friend, Gwenyth Paltrow, recommends:

awhile ago, I signed up for the GOOP newsletter.
GOOP is Gwenyth Paltrow's lifestyle site/newsletter. usually, i skim the newsletter, but the last one i got is full of delicious sounding recipes. Here are a few I'm trying next Thursday:

Greens with Goat Cheese, Walnuts and Dried Cranberries

Endive, arugula and radicchio are easy to get all winter long and make a great combination. The dressing, one of my favorites, has maple syrup which balances the bitterness of the leaves. The dried cranberries, goat cheese and walnuts make it perfect for any festive occasion or any day for a tasty light lunch.

SERVES: 12

TIME: 10 minutes

* 3 small cloves garlic, pushed through a press

* 2 1/2 teaspoons Dijon mustard

* 2 tablespoons real Vermont maple syrup

* 1/3 red wine vinegar

* 1 cup extra virgin olive oil

* coarse sea salt

* freshly ground black pepper

* 2 1/2 large heads of endive, washed, chopped

* 1 1/3 large head radicchio, washed, chopped

* 4 large handfuls arugula, washed

* 1 1/3 cup goat cheese

* 3/4 cup walnuts, broken into pieces

* 3/4 cup dried cranberries

In a small bowl, whisk together the garlic, Dijon, maple syrup and vinegar. While whisking, slowly drizzle in the olive oil. Season the dressing to taste with salt and pepper. Combine the greens in a large salad bowl. Dress with about two thirds of the dressing. Divide the greens on eight plates and scatter over the goat cheese, walnuts and dried cranberries over the greens. Drizzle each salad with a bit of the leftover dressing.

Pumpkin Ice Cream Pie with Maple Whipped Cream

A cool alternative (literally) to traditional pumpkin pie. If you can find pumpkin ice cream, by all means use that. If not, here’s a quick and easy way to make some using vanilla ice cream, good canned pumpkin and lots of wonderful spices. When you first make the mixture the spices might seem strong, but remember that their flavors get a bit muted when they’re ice cold. If you're doing Thanksgiving for a large crowd, make two of these. One is good for a small crowd and the ice cream alone is a simple, fun desert for a party of two.

SERVES: 6, very generously

TIME: 20 minutes + at least 3 hours in the freezer

* 1 cup of graham cracker crumbs (about 1 sleeve, ground in the food processor)

* 1 tablespoon sugar

* 5 tablespoons melted butter

* 1 pint vanilla ice cream, softened

* 1 can pureed pumpkin (or 1-3/4 cups fresh)

* 1/4 teaspoon each ground allspice, cinnamon, nutmeg and cloves

* Maple Whipped Cream (see recipe below)

Preheat the oven to 350º F.

Combine the graham cracker crumbs, sugar and melted butter in a pie pan (why bother washing a mixing bowl?). Mix together with your fingers and then press evenly to cover the bottom and sides of the pan. It helps to press the mixture with the bottom of a small measuring cup. Bake for ten minutes or until light brown. Let cool while you prepare the filling.

In a large bowl, beat together the ice cream, pumpkin and spices. Spread evenly into the cooled pie shell and stick in the freezer for at least three hours before serving. When ready to serve, spread the top with Maple Whipped Cream.

Maple Whipped Cream

Maple syrup is one of the great North American ingredients and is one of the healthiest ways to sweeten things. I put it in nearly everything, including this heavenly whipped cream.

SERVES: enough for one pie

TIME: 5 minutes

* 1 cup heavy cream

* 2-3 tablespoons real Vermont maple syrup

Whip the cream using a standing mixer, handheld mixer or whisk (a bit of a workout!) until stiff peaks form. Whisk in maple syrup to taste.