Recipes to be Thankful for!

It might feel like Summer but Thanksgiving is here!

With many of you preparing Thanksgiving meals this weekend to share with friends and family I decided to share some easy vegetable side dishes that make the perfect addition to your Thanksgiving Feast.

Enjoy this special weekend with Friends and Family, and while you reflect on all that you are grateful for this year, be sure to include our local farmers, for without them we would have no fresh local vegetables in our crate or on our table this weekend.

 

Did you know?

The Canadian government finally settled on an October Thanksgiving celebration in 1957. Their reasoning, the date lines up with the end of the Canadian autumn harvest and it's early enough to avoid the freezing cold of winter. The first Thanksgiving is said to have happened in 1578, when Sir Martin Frobisher sailed from England to Newfoundland, Canada. He celebrated with his crew over salt beef, mushy peas, and biscuits, giving thanks for their safe passage across the ocean.

 

Recipes:

 

Green Beans Almondine

Created by: The Modern Proper

Toasted almonds, with their delicate crunchy texture, are a perfect foil for these garlicky green beans. The resulting side dish is as elegant as it is simple—which is to say, very.

 

Ingredients:

2 TBSP extra-virgin olive oil

¼ cup sliced almonds

1 pound green beans, trimmed

3-4 garlic cloves, minced

1 tsp kosher salt

Directions:

1. Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the almonds and toast until golden brown, about 2 minutes, then transfer to a plate.

2. Heat the remaining olive oil in the same skillet over medium heat. Add the green beans and cook, stirring occasionally until bright green and softened, 8-10 minutes.

3. Add the garlic and cook, stirring often, until fragrant, about 1 minute more. Stir in the toasted almonds and salt until combined.

 

Carrot Salad

Created by: AllRecipes

Crisp, sweet & refreshing.

 

Ingredients:

4 carrots, shredded

1 apple - peeled, cored and shredded

1 TBSP lemon juice

2 TBSP honey

¼ cup blanched slivered almonds

salt and pepper to taste

Directions:

1. In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving.

 

Thanksgiving Beets

Created by: Allrecipes

Try this beet recipe for a delicious side dish of glazed beets that can be enjoyed right away or frozen and used later.

 

Ingredients:

2 pounds beets, peeled and sliced

¼ cup water

3 TBSP brown sugar

3 TBSP vinegar

1 TBSP cornstarch

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

2 TBSP butter

Instructions:

1. Place beets into a large saucepan and pour in enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until beets are easily pierced with a fork, about 10 minutes. Drain.

2. Whisk 1/4 cup water, brown sugar, vinegar, cornstarch, cinnamon, nutmeg, and cloves together in a saucepan over medium heat. Add beets and butter and cook, stirring constantly, until mixture comes to a boil. Cook until sauce thickens slightly, 1 to 2 minutes. Serve hot or cold.

 

Roasted Maple Sweet Potato Squash

Created by: The Sweet Potato

Even those that don’t like squash will love this recipe!

 

Ingredients:

1-2 sweet potato squash

1 TBSP olive oil or melted butter plus a little extra for greasing the baking sheet

2 TBSP maple syrup

dash of cinnamon

sea salt & black pepper to taste

Directions:

1. Preheat the oven to 400 degrees and coat a baking sheet lightly with olive oil or butter.

2. Cut the squashes in half and scoop out the seeds with a spoon. Cut into half-inch slices.

3. Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined.

4. Toss the squash slices in the maple syrup mixture and place onto the baking sheet. Season with a bit of sea salt and black pepper to taste.

5. Bake for about 8 minutes, then flip. Continue to bake for another 8-10 minutes, then flip the squash again. Continue baking for a few more minutes until the squash is fork tender. Finish under the broiler for 45-90 seconds or until the skin becomes a bit crispy. Watch carefully to ensure the squash doesn’t burn.

6. Remove from the oven and let cool for a few minutes before serving. Enjoy!

 

Garlic Parmesan Zucchini Casserole

Created by: Blair Lonergan

An old fashion recipe that’s a hit every time! Casseroles are perfect for those Thanksgiving buffets or potluck!

 

Ingredients:

4 cups grated zucchini (I used about 3.5 medium zucchinis)

½ tsp salt

½ cup finely minced or grated onion

1 TBSP minced garlic

2 eggs

½ cup grated Parmesan cheese, plus an additional 2 TBSP

1 cup shredded mozzarella cheese

½ cup shredded cheddar cheese

½ cup Panko breadcrumbs

2 TBSP melted butter

Directions:

1. Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.

2. Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel — you will be shocked by how much liquid comes out!

3. In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.

4. Bake uncovered for 20 minutes.

5. Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.

6. After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy

 

Fall Salad

Craving lighter meals after Thanksgiving weekend?!

This week’s bundle also has the perfect ingredients for a delicious garden salad: Toss your red & green lettuce mix with chopped radish, red pepper, English cucumber and hot house tomato.

Drizzle this Fall Salad Dressing over it and enjoy during the week with a side of leftover turkey!

 

Ingredients:

4 TBSP apple cider vinegar

2 tsp dijon mustard

2 tsp maple syrup or honey

⅔ cup of extra virgin olive oil

⅛ tsp cinnamon

⅛ tsp garlic powder

⅛ tsp onion powder

¼ tsp sea salt

one or two twists of freshly ground crushed pepper

Directions:

1. Whisk all ingredients together in a jar.

2. Cover and store on the counter with lid or refrigerate for prolonged storage.

 

 

Recipes are curated by Lauren