Heather Jansz, the self-styled “Curry Diva,” is focusing on attention-getting side dishes. Options ($4 to $8) include pickled eggplant, wok-tossed sweet vinegar beans and pumpkin squash with cardamom and toasted coconut. Her chutneys (cranberry/ginger, date/lime, ginger/plum, all $8) make awesome hostess gifts. Order by Nov. 21, with pickup on Nov. 22 (between 6:30 and 9 p.m.) at Our Kitchen, the diner where Jansz stages her twice-weekly pop-up dinners.
813 W. 36th St., Mpls., 612-250-6556, thecurrydiva.com
Sun Street Breads
Baker Solveig Tofte has pies (apple, pecan, pumpkin) and breads (wild rice-cranberry rolls, cornbread, Parker House rolls) covered, but she’s also supplying a.m. pastries for overnight guests, including turnovers, bacon-Cheddar biscuits, coffee cakes and scones. Order by Nov. 20, pick up on Nov. 22 between 7 a.m. and 3 p.m.
4600 Nicollet Av. S., Mpls., 612-354-3414, sunstreetbreads.com
Urbana Craeft Kitchen
At the Hyatt Regency Bloomington, chef Paul Lynch is offering a dine-in meal ($29.95 adults, $12.95 for ages 6 to 12) that features turkeys raised in Cannon Falls, Minn., wild rice stuffing, maple-glazed yams, green beans with roasted mushrooms, maple-praline pumpkin pie and more. A to-go option ($149) feeds up to eight diners; order by Nov. 20.
3200 E. 81st St., Bloomington, 952-658-5039, urbancraeftkichen.com