This year for Thanksgiving, I continue my trend of non-traditional feasting: a puff pastry seafood pie alongside Kalamata olive bread and a leaf lettuce salad topped with apples and candied walnuts.

The pie had cod, lobster, scallops, asparagus, yellow potatoes, a sauté of carrots, celery, shallots, and mushrooms, all baked with a vanilla-bean based roux seasoned with nutmeg, cardamom and dill, and topped with a rough puff pastry.

The end result may be a bit messy, but boy did it taste good.