All week we’ve been sharing some new recipes that really showcase local meat and vegetables without much fuss. The recipes are easy, the tastes are pure, and the shopping lists are short. If you’re looking for a way to change things up this year or what to bring something special to a dinner someone else is hosting, we invite you to try one of our very own recipes this holiday. And the best thing? You can probably find almost all of these ingredients locally!
Garlic is the passionate spirit that emerges from the garden, the spiritual healer that everyone knows so well. We love it, we embrace it. Now we take it where no turkey has gone before.
There is something to be said for mixing up tradition and playing with your food to create your own take on Thanksgiving. Now there is mixing stuff up for frugality, for ease of cooking, for complexity of cooking, and for even as a 2015 trend for Thanksgiving (as reported by Martha Stewart’s people… which makes me giggle…) Then there is just simply good cooking. I swear I would never really be attracted to a brussels sprouts. Confused? Sure. Joke about the fairy sized cabbage? Absolutely. But really, how could that taste good? The excitement of trying something new, and finding the flavor of the brussels sprouts intrigued me. Again, this is super simple and brings out the natural flavor of the brussels sprouts.
Kale and sweet potatoes belong together. Rich in vitamins, strong secondary colors, and capable of a texture even a kid can gobble down. The only thing missing from these two star vegetables is your fork.
I love to play with food. The hours spent in front of my simple white stove are my favorite. I know it runs too hot, and has that one persnickety burner. And the venting is questionable, as in, every pizza night ends in a cliché of sorts as the smoke alarm tells my children that dinner time is nearing.
Making Pumpkin challah bread has many steps but it’s so worth it. And take the time to slowly move through it. You can, of course use pureed/canned pumpkin, but just buy another pie pumpkin and roast it alongside the one you will be baking for the pumpkin pie. You can’t beat the fresh roasted taste.
This will come as no surprise, but I feel like I have to say it. Apples actually taste amazing on their own. The compulsion to add cinnamon to every autumn recipe with the fruit has become so overwhelming that people forget that a good pie apple has a strong flavor that doesn’t require the sharp contrast of cinnamon to balance things out. Key phrase: GOOD APPLE.