Thanksgiving is a time for reflecting on what is important in our daily lives. One of Traditions’ favorite ways to celebrate is with our friends and family; some our fondest memories are shared around the dinner table, and what better way to share our family traditions than to give a peek into what will be on our Thanksgiving dinner plates!

Grand Raspberry Trifle 

Recipe Courtesy of: Martha Stewart 


1/2 cup plus 2 tablespoons sugar

1/4 cup fresh lemon juice

1 cup seedless raspberry jam

4 cups raspberries

2 cups heavy cream

1 1/2 pounds favorite pound cake


1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool

2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, while cream and 2 tablespoons sugar to stiff peaks.

3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.

4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.


“There is no Sincere Love than the Love of Food” – George Bernard Shaw

Festive Cheese Log 


1 Goat Cheese Log

1/2 Cup Raspberries

1 Tablespoon Sunflower Seeds


 Cracked Black Pepper

Directions: Let goat cheese sit out to room temperature. Top with fresh, or thawed frozen raspberries, sunflower seeds, and torn up mint leave. Drizzle honey overtop and cracked black pepper to taste. Serve with crackers.

Candied Pecans


2 cups Finely Chopped Pecans

1/2 cup Melted Butter

2 tsp Worcestershire Sauce

3/4 tsp Salt

1/2 tsp Cayenne Pepper

1/4 tsp Dry Mustard

2 Egg Whites (beaten until fluffy)

Directions: Melt butter and set aside. Beat egg whites and add other ingredients, with butter added last. Coat pecans and put on cookie sheet and bake @ 325 for 28 mins stirring every 7 mins. Store in sealed container.



“Cut my Pie Into Four Pieces, I Don’t Think I Could Eat Eight” – Yogi Berra


Chiffon Pumpkin Pie


Bourbon Corn Pudding

Whether your day will consist of a Turkey Trot or just a turkey, we sincerely hope that your holiday is full of family, friends and fond memories!


The Lynhall

Our fourth dinner was deliciously simple. The Lynhall is warm and inviting, which is especially surprising for such a large and open space. Each staff member was more welcoming than the next. It’s a fun new concept that definitely impressed.

The Lynhall has mastered the art of the community table as well as family-style cuisine. Rotisserie chicken at its finest, braised short ribs that melt in your mouth. The side red potatoes are what dreams are made of. Every crispy bite had me craving more. Every flavor – from the chicken and potatoes to the collard greens – perfectly complemented one another. The rolls were served warm with melted butter and minced garlic on top. To say they were divine would be an understatement.

The atmosphere was jovial and lively. Families gathering, friends catching up, business meetings running late into the evening. Each table was filled with a mixture of activities. The diverse use of the space was refreshing and different.

In short, we cannot wait to go back!


The Lynhall

P.S. You should also follow The Lynhall on Instagram, @thelynhall! They’ll make you hungry even when you just ate!

Sides, Mains & Dessert

As we mentioned in part 1 of this post, nothing says summer more to us than a little Backyard BBQ with our friends and family. We love a good game of cornhole or horseshoes, a cold beverage and some yummy food to go along with it. Our least favorite part of the whole shabang is having to cook all the food—we’d rather be enjoying the festivities and not stuck inside! Luckily, all of us at Traditions know our way around the kitchen and have a couple recipes up our sleeves that are worth sharing for your next potluck style party! We hope you can enjoy some of our favorites sides, mains and desserts as much as we do!

Kersten’s Homemade Cole Slaw
1 medium Head of green cabbage
1 large crispy red apple (Honeycrisp or Pink Lady)
1 cup Mayo
1/2 cup White Distilled Vinegar
2 tablespoons White Sugar
1 teaspoon celery seed

Start by thinly slicing the head of cabbage into strips. Do a rough chop to make cabbage more bite-size.
 Slice the apple into thin strips; set cabbage and apple aside.
 In a separate bowl add vinegar and sugar and whisk until sugar is nearly dissolved. Add in mayo and whisk till creamy. Add celery seed. 
Pour mayo mixture over cabbage and apple. 
Kersten likes her coleslaw not very saucy, so she pours just enough for everything to be coated—but save the remaining sauce. Cover coleslaw and store in fridge until it is chilled. Just before serving, give it a stir and add the remaining sauce, if desired.

(Kersten said this recipe also goes great on blackened fish tacos!)

Rhonda’s Super Simple Watermelon + Herb Salad

4 cups seedless watermelon in 1 inch cubes
1/4 c whole mint leaves
1/4 c whole basil leaves
2 Tbsp parsley chopped
1 Tbsp lime juice
1 Tbsp raspberry vinegar
1/2 tsp salt
1 Tbsp olive oil
1 c diced feta (4 oz)

Combine watermelon and leaves in large bowl. Whisk together remaining ingredients and gently toss with watermelon. Gently add feta.

Cat’s Convertible Cauliflower Salad

Find any good potato salad recipe, either a tried and true or brand new recipe found online and replace the potatoes with cauliflower. Everything you love in a potato salad with the added health benefit of cauliflower!

Carolynn’s Favorite Go-To:
Grilled Sausages
Carolynn is the health nut of the store. We have all learned proper portion sizes for almost any food out there, including her quick, easy and healthy summer go-to snack!

Grilled chicken sausages – spicy or mild
Cut into chunks after grilling and serve with toothpicks to dip in an array of fancy mustard

Nancy’s Favorite:
Grilled Brats

Who doesn’t love the simplicity of a grilled brat when they’re sitting pool-side on a summer day? If you don’t, Nancy’s favorite recipe might just change your mind!

Grill brats until charred on outside, then 
put grilled brats in boiling bath of beer, sauerkraut and grainy mustard. Let brats boil until ready to serve. Serve in liquid.

Mary DJ’s BBQ

On the weekends, Mary loves to throw pork ribs on the grill and douse in her secret, homemade barbecue sauce. It’s so delicious and coveted, that she won’t share the recipe with us 😜 Maybe if you stop in and visit her at the store, she’ll share with you!

Sharon’s Mouthwatering Brisket

4-5 lb brisket
3 oz  liquid smoke
1 cup water

Place brisket in shallow a pan and sprinkle entire bottle of liquid smoke over the top; add the water.  Bake [uncovered] at 350 degrees for 2 hours

15 oz can tomato sauce
1/4 cup brown sugar
3 tbsp Worcestershire sauce
1 tbsp lemon juice
A couple shakes of Tabasco sauce

Blend together.  Pour over brisket and bake additional 2-3 hours [uncovered] basting every so often.  Meat will look black but is very tender.  Slice thin. (Sharon typically doubles the sauce — she pours 1/2 over the brisket while baking and serves the rest on alongside the brisket)

Suzanne’s Sandwich of Choice:
Carolina Pulled Pork Sandwiches

Whether it’s a family gathering or a quiet night in, Suzanne’s favorite BBQ dish to make comes from Bon Appetit.  The Carolina Pulled-Pork Sandwiches are always a crowd pleaser. The vinegary barbecue sauce is the crowning moment of this finger-licking-good sandwich!

Mary McElroy’s Favorite Tasty Treat:
Key Lime Bars

No barbecue is complete without a delicious dessert. These key lime bars are the perfect cap to a fantastic meal—the tangy Key Lime juice is the perfect compliment to a hot summer night. You’ll be the hit at the party with this recipe from

We’ve felt so inspired sharing all these recipes with you, we might just have to plan our next potluck in the courtyard of our Minneapolis store to celebrate the end of summer! We hope you enjoy these favorites as much as we do, and would love to hear how they turn out for you! Stop in to any of our 3 locations and share 😊




Italian Eatery, ie

Our second dinner was a huge success. Italian Eatery, ie, is truly one of a kind. They have thought of everything and even offer an assortment of blankets for those who may be chilly while sitting outside on the patio. The decor was trendy, industrial and conducive to long conversation and intimate dining. While the restaurant was packed with diners, we were all able to hear one another and never felt as if the background noise was too overwhelming.

We each ordered something different and passed forks around the table, savoring every single bite. All pastas are made in house and each dish is served al dente.

To start, we shared the Pan Fried Yam Ravioli. The crispy exterior, perfectly whipped yams, saffron threads and white truffle oil were an unexpected, yet delicious, combination of ingredients.


The Rustic Gemelli was divine. The pesto, crispy pancetta and toasted pine nuts perfectly complemented the whey & goat milk ricotta.


The Mushroom Cappelletti was a table favorite. The mushrooms, thyme, crème fraiche and whiskey barrel-aged shoyu (soy sauce) offered a sense of umami and a unique blend of flavors.


If you are wanting true comfort food, order the Baked Garganelli. The wild boar meatballs pair perfectly with both the fontina and taleggio cheeses.


For all the non-pasta eaters, the Dry Rubbed Beef Short Rib is the way to go. The meat was so tender a knife was not needed. Each bite was better than the last.


The bucatini offered a traditional Italian pasta that with more than meets the eye. The noodles were hollow in the middle like a straw. The house made fennel sausage was a pleasant surprise.


To end our spectacular meal, we all ordered a shot of limoncello as the perfect palate cleanser. Another month of culinary exploration in the books, and already looking forward to the next.

Stay tuned to see where we go!!