Today I am joining Mary Ann, Annie, and Beth Djalili of Style at a Certain Age, and Fabiana of Ciao Newport Beach for some pretty Thanksgiving tablescapes and some of our favorite Thanksgiving dishes. We are not entertaining this year so I created this table just for you. Let’s take a look at an Organic Thanksgiving Table Your Guests Will Love.
Incorporate Natural Organic Items
As always I like to incorporate natural organic items with different textures and finishes and combine the old and the new for a collected layered look. There is no need to go out and purchase holiday-specific tableware that you will only use once a year. Be creative, use what you have, and forage the rest. All of the foraged materials can be recycled with your yard waste and don’t take up storage space.
Use What You Have
I decided to repeat the same fall colors palette of my living room which you read about in my Natural Collected Fall Home Tour. Instead of a tablecloth, I draped my table with my two Libeco linen throws from my Living Room. These throws are pricey but I just love the quality and versatility of them. I often use scarves, bedspreads anything that appeals to the season.
Last week I wore the throw as a skirt with my leather moto jacket and a turtleneck. All you need to do is add a kilt pin. I plan to wear it with faux suede leggings as a wrap as well. Can you tell I am crazy about these throws? I really debated about them due to the price. I am so glad I took the plunge.
For the place settings, I layered twig chargers, and my anthro Glenna plates, with black salad plates from the Mason Collection from Pottery Barn. The bamboo flatware is also from Pottery Barn. If you have white dishes you can buy decorative salad plates in different colors and designs for a different look. It is much less expensive (and takes up less space) than buying an entire set of dishes. (Do as I say not as I did) I have three sets of dishes that I don’t use in my basement.
The iron candlesticks come in three sizes and are from Pottery Barn as well as the pretty votives and napkin rings. I have had them for years but they are still available. The gold napkins are PB and the black and white napkins are from Botanik in Summerland but I have linked similar at the bottom of the post. All items linked at the bottom of the post.
The large Pottery Barn lantern is surrounded by mini pumpkins, persimmons, gathered fall leaves, olive branches, and dried bleached artichokes. Their battery-operated candles are pricey but boy do they look real.
I draped the light fixture with a few olive branches from my yard, just for fun. I wanted to keep it simple and natural. The light fixture appears less harsh when a few simple branches are added to it. The light fixture is the wagon wheel chandelier from Lamps Plus here.
I brought my Pottery Barn Teddy pillows and the mudcloth pillows from Etsy into the dining room for interest. Whoops, ignore the pile of pillows in the background. I had to bring them in from the rain.
SHOP MY ORGANIC THANKSGIVING TABLE
We have many favorite dishes that I have shared in the past. You might enjoy our post on Thanksgiving Sides here, where I shared our favorite Thanksgiving Salad. Here I shared one of our favorite dressings Cajun Corn Bread Pepper Stuffing. This year I thought I would share a simple Roasted Asparagus dish that is as good as Thanksgiving or any time of the year for that matter.
Roasted Asparagus with Feta and Pine Nuts
Asparagus is Roasted and Topped with Toasted Pine Nuts and Feta
- 1 1/2 lbs asparagus
- 3 tsp lemon or citrus olive oil
- 2 cloves garlic
- 1/8 tsp fresh ground pepper
- 1 tsp fresh squeezed lemon juice
- 1/2 lemon zested or more to taste
- 1/4 c crumbled feta cheese
- 1/8 tsp salt
PREHEAT OVEN TO 450˚ . Toss the asparagus with garlic, oil, ⅛ teaspoon each of salt and pepper. Spread in a single layer on a large baking sheet with sides. Roast, turning onece or twice, until the asparagus is tender-crisp, 10 to 15 minutes. While the asparagus is roasting, heat a small skillet over medium heat. Place pine nuts in the skillet and cook until golden and fragrant, tossing often to avoid burning. Remove the nuts from heat and set aside. When the asparagus has finished cooking, transfer to your serving plate and then top with feta, pine nuts, lemon juice and additional salt and pepper to taste. Serve warm or room temperature.
I hope you enjoyed reading An Organic Thanksgiving Table Your Guests Will Love. I had a lot of fun with it. I am enjoying having a round table. Now you want to be sure and pop over and visit my friends. I have had sneak peeks of their tablescapes. I know you are going to love their creations.
Click on the links below for more Thanksgiving Inspiration. You don’t want to miss a single one.