This week’s veggie box feature… celebrate Thanksgiving with side dishes inspired by your local In Season Vegetable Bundle

 

Thanksgiving, it sure is the perfect time to give thanks to our local farmers who work hard all year to bring us delicious and fresh produce.  

Whether you are cooking for one or twenty I hope this week’s Thanksgiving theme blog inspires you to add at least one new dish to your menu this weekend! Maybe you will even discover a new favourite side dish!  

Added bonus some of these recipes can be made ahead giving you more time to spend celebrating with friends and family and less time in the kitchen day of!  

 

Not only are we grateful for our local Farmers, we are also grateful to each of you for all your support of our small business and bees throughout the year! 

From our Hive to yours, Happy Cooking & Happy Thanksgiving! 

 

 

Recipes 

 

 
Balsamic Roasted Cabbage 
Created by: Marianne Williams  

 
These roasted cabbage wedges with honey and balsamic vinegar make an attractive and healthy side dish that's also very easy to prepare.  

Ingredients: 
½ tsp ground pepper 
5 TBSP olive oil, divided 
¾ tsp salt, divided 
1 large head green cabbage, cut into 10 or 12 wedges 
2 tsp honey 
4 TBSP balsamic vinegar, divided 
1 tsp fresh thyme leaves (Optional) 

Instructions: 
1. Preheat oven to 425 degrees F. Combine pepper, 3 tablespoons oil and 1/2 teaspoon salt in a small bowl. Brush evenly over all sides of cabbage wedges. 

2. Combine honey, 2 tablespoons vinegar and the remaining 2 tablespoons oil in a small bowl; set aside.

3. Arrange the cabbage wedges, cut-side down, on a baking sheet. Roast until they start to brown, about 20 minutes. Brush with half the honey-balsamic mixture; turn over and brush with the remaining mixture. Continue roasting until browned and tender, but still holding their shape, about 15 minutes more. Drizzle with the remaining 2 tablespoons vinegar and sprinkle with thyme, if desired. Sprinkle with the remaining 1/4 teaspoon salt. Serve immediately.

 

5 Ingredient Pomegranate-Glazed Carrots with Whipped Goat Cheese 
Created By: Jamie Vespa  

A colorful and cooling side to brighten up your celebration table/meal. 

Ingredients: 
2 bunches large rainbow carrots scrubbed and halved lengthwise 
1 TBSP extra-virgin olive oil 
1/2 tsp kosher salt 
1/4 tsp freshly ground black pepper 
1/2 cup pomegranate juice 
2 oz. goat cheese softened 
1 7-oz. container plain 2% reduced-fat Greek yogurt 
3 TBSP shelled pistachios roughly chopped 

Optional topping: pomegranate seeds  

Instructions 

1. Preheat oven to 425°F. Line carrots on a large baking sheet. Coat with oil, salt, and pepper; tossing to coat all sides of carrots. Bake for 30 minutes, turning once halfway through.
2. Simmer pomegranate juice in a small saucepan for 10 to 12 minutes, until mixture reduces to about 2 to 3 Tablespoons. Brush pomegranate glaze over carrots and place back in the oven at 425°F for another 7 to 10 minutes, until carrots are tender and caramelized.
3. Mix together softened goat cheese and yogurt until smooth. Spread on the bottom of a serving platter. Top with roasted carrots and sprinkle with pistachios. Garnish with pomegranate seeds and carrot top greens, if desired.
   
    

 
 

Cheesy Butternut Squash Casserole 
Created by: Jamie Vespa 

The ultimate savory casserole. This stunning side dish will be the hit of your holiday gathering. 
 
Ingredients: 
4 TBSP extra-virgin olive oil, divided 
1 medium yellow onion, finely chopped 
5 garlic cloves, minced 
1/4 to 1/2 tsp  crushed red pepper flakes (depending on desired level of heat) 
1 bunch lacinato kale, stems and ribs removed, chopped 
1 cup heavy cream 
1/3 cup, plus 2 TBSP grated Parmesan cheese, divided 
1 TBSP Dijon mustard 
1 TBSP fresh thyme leaves 
3/4 tsp kosher salt 
1/2 tsp black pepper 
2 lbs peeled and cubed butternut squash 
1/2 cup shredded Gruyere or gouda cheese 
2 cups torn or roughly chopped sourdough bread 
1/3 cup finely chopped walnuts 

Instructions: 

1. Preheat oven to 425ºF.
2. Heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Once hot, add onion; cook for 7 to 8 minutes, until soft. Stir in garlic and red pepper flakes; cook 2 more minutes.
3. Stir in kale and cook until softened, about 2 to 3 minutes. Stir in heavy cream, 1/3 cup Parmesan cheese, Dijon mustard, fresh thyme, salt and pepper; simmer mixture until thickened, about 3 to 5 minutes.
4. Arrange butternut squash in a greased 3-quart baking dish. Carefully pour kale mixture over butternut squash, stirring to make sure it gets into all the crevices. Scatter Gruyere cheese overtop.
5. Cover casserole with foil and bake at 425ºF for 30 minutes, until the squash becomes nearly fork-tender. (Note: if your squash is still hard at this point, bake for an additional 10 minutes.)

6.. Meanwhile, combine sourdough, walnuts, remaining 2 Tbsp. Parmesan, 2 Tbsp. olive oil, and a small pinch of salt in a medium bowl. Massage oil into bread mixture until well-coated. 

7. Remove casserole from oven and discard foil. Scatter sourdough mixture overtop and return casserole to the oven. Bake, uncovered, for 20 more minutes, until the squash is tender and filling is thickened.
8. Let stand 5 to 10 minutes before serving.

Notes: 
To Make-Ahead: Peel and cube the butternut squash up to 3 days ahead. You can also stem and chop the kale up to 1 day ahead. Refrigerate each in a separate airtight storage container. 

To Reheat: For best results, rewarm leftovers in a baking dish in the oven at 350ºF. You can reheat in the microwave in a pinch. 

 
 

Maple-Pecan Roasted Sweet Potatoes 
Created by: Jamie Vespa 
 
A spicy-sweet side dish your holiday (or weeknight dinner!) spread needs.  

Ingredients: 
1 cup pecans, roughly chopped (sub walnuts) 
1/4 cup plus 2 TBSP maple syrup, divided 
3/4 tsp kosher salt, divided 
1/2 tsp ground cinnamon, divided 
1/8 tsp cayenne pepper 
2 lbs sweet potatoes, peeled and sliced crosswise into ½” rounds 
2 medium shallots, peeled and quartered 
2 TBSP olive oil 
2 TBSP unsalted butter 
Orange or lime zest for garnish (optional) 

Instructions: 

1. Preheat oven to 425ºF. Line a small baking sheet or plate with parchment paper. 
2. Combine pecans, 1/4 cup maple syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, and cayenne in a small saucepan. Cook mixture over medium-high until bubbly and thickened, about 4 to 5 minutes. Pour onto parchment paper and spread in an even layer. Allow mixture to cool completely while you prepare remainder of recipe. 
3. Toss sweet potatoes and shallots with olive oil and remaining 1/2 tsp. salt. Spread evenly on a large rimmed baking sheet, avoiding too much overlap, if possible. Bake until sweet potatoes are almost tender, about 15 minutes.
4. Meanwhile, microwave butter in a small bowl until melted. Stir in remaining 2 Tbsp. maple syrup and 1/4 tsp. cinnamon. Remove sweet potatoes from oven and brush with maple butter. Flip the sweet potato slices over, then brush the other side with remaining maple butter. Place back in the oven for 10 more minutes, until browned and caramelized.
5. Transfer roasted sweet potatoes and shallots to a serving platter and scatter pecan praline mixture overtop. Garnish with orange or lime zest, if desired.

Notes: 
To Make Ahead: Peel and slice the potatoes and arrange them on a baking dish (or in an airtight Tupperware container) up to 1 day in advance. Cover tightly with plastic wrap and refrigerate. You can also prep the pecan praline up to 5 hours ahead.  

To Reheat: Rewarm leftovers in a baking dish in the oven at 350ºF for best results. 

 

 

Simple Fall Green Salad with Apples & Pecans 
Created by: Kitchen Treaty 
 
A refreshing (and refreshingly simple!) side salad with crisp apples, toasted pecans, crunchy celery, and a light dressing made with cider vinegar and pure maple syrup. 

Ingredients: 
1 batch Cider Maple Vinaigrette recipe below 
1/2 cup pecans chopped 
1 medium honeycrisp apple cut into thin matchsticks 
Juice of half a lemon about 2 teaspoons 
6 cups mixed lettuce greens 
1 stalk celery sliced (about 1/2 cup) 

 

Cider Maple Vinaigrette 
2 TBSP extra virgin olive oil 
2 tsp apple cider vinegar 
1 tsp pure maple syrup 
1/8 tsp kosher salt 
1/8 teaspoon freshly ground black pepper 

Instructions: 
1. Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside. 

2. Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
3. If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning - see note below.
4. Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
5. Top with toasted pecans and serve.

 

Sweet Potato Casserole 
Created by: Carolyn Casner 

A delicious and healthy casserole! Made extra sweet by spices and vanilla!  
 
Ingredients: 
7 cups cubed peeled sweet potatoes 
½ cup milk 
5 TBSP butter, melted, divided 
1 tsp salt 
½ tsp vanilla extract 
½ tsp ground ginger 
½ tsp ground cinnamon 
¼ tsp ground pepper 
½ cup chopped pecans 
¼ cup pepitas 
¼ cup chopped dried fruit, such as cherries, dates, raisins or currants 

Instructions: 
 
1. Preheat oven to 350 degrees F. 

2. Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 18 to 20 minutes. Remove basket and discard water. Return sweet potatoes to the pot. Add milk, 4 tablespoons butter, salt, vanilla, ginger, cinnamon and pepper; mash until desired consistency. Transfer to a 1 1/2-quart baking dish.

3. Stir pecans, pepitas, dried fruit and the remaining 1 tablespoon butter together in a small bowl. Sprinkle over the top of the sweet potatoes.
4. Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes.

Tips: 
To make ahead: Prepare through Step 3 and refrigerate for up to 2 days. 

 

 

 
Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊