Below are a few recipe ideas using vegetables in your Thanksgiving boxes, including:
- Brown Butter and Sage Scalloped Sweet Potatoes
- Roasted Sweet Potatoes and Kale with Cranberries
- Thanksgiving Cabbage Rolls with Cornbread Stuffing
- Cider Roasted Vegetables
- Spiced Delicata Squash
- Roasted Cauliflower Gratin
- Butternut “Pumpkin” Pie
Storage and Preservation Tips:
- Sweet Potatoes, Potatoes, and Winter Squashes should not be refrigerated. Keep them out of direct sunlight, in a dry place with some air circulation.
- Lettuce, Spinach, Kale, Bok Choi, Broccoli, and Cauliflower are best used right away. If you don’t plan to eat them this week, we recommend blanching them and freezing in ziplocs (except for lettuce which doesn’t freeze well.)
Happy eating this Thanksgiving!
Brown Butter and Sage Scalloped Sweet Potatoes
5 cups sweet potatoes or yams, sliced to 1/8-inch thin rounds
3 tablespoons unsalted butter
3 fresh sage leaves, minced
2 tablespoons all-purpose flour
3 cups unsweetened almond milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup shredded Parmesan cheese, divided
Preheat oven to 350º.
In a saucepan over medium high heat, melt the butter and whisking frequently until it begins to brown, about 5 minutes. Add the minced sage to the brown butter and allow to cook until crisp, about 30 seconds. Add the flour to the brown butter and stir to combine, then add the almond milk, salt, pepper, nutmeg, and 1/4 cup of the Parmesan cheese to the saucepan. Stirring constantly, cook until the cheese has melted and the sauce begins to thicken, about 5-7 minutes. Remove from heat and set aside.
In a 9×9 casserole dish, place half of the sweet potatoes and cover with half of the cheese sauce. Top with the remaining sweet potatoes and then top with the remaining cheese sauce. Finally, top the scalloped potatoes with the remaining Parmesan cheese.
Bake uncovered for 60 minutes or until potatoes are soft when you insert a knife into the middle of the casserole. Let stand for 5 minutes before serving. Enjoy!
Roasted Sweet Potatoes and Kale
2 sweet potatoes, peeled and cut into 3/4-inch cubes
Bunch of kale, stems removed, coarsely chopped
Butter/bacon fat/coconut oil (or your fat of choice)
2 Tbsp dried cherries and/or cranberries
Salt and pepper
Preheat oven to 400F. In a small roasting pan, toss the sweet potatoes with salt, pepper and enough coconut oil to coat potatoes and pan. Cover with foil and roast 15 minutes; remove foil and continue to cook until potatoes are tender and slightly browned (shaking pan occasionally, about 10 minutes). Remove from oven. (This step can be done in advance and the sweet potatoes set aside until dinner time.)
In the meantime, heat 2-3 Tbsp of butter/bacon fat in a frying pan over medium high heat. Start adding handfuls of kale and toss in pan until wilted. Keep adding kale until you have the amount you’d like, cooking until wilted and to desired tenderness. Add the dried fruit and a dash of balsamic vinegar and mix well.
Add the sweet potatoes to the kale and toss until heated throughout and well mixed. Adjust seasoning and serve.
Thanksgiving Cabbage Rolls with Cornbread Stuffing and Mushroom Gravy
1 large head green cabbage
2 tablespoons olive oil
Up to 1 tablespoon butter (optional)
1 1/2 cups minced onion
Heaping 1/4 teaspoon rubbed sage
Big pinch dried thyme
1 teaspoon sweet paprika
Up to 1 teaspoon salt
1 stalk celery, minced
1 small (or 1/2 a medium) sweet bell pepper, minced
1 teaspoon minced or crushed garlic
1 batch Buttermilk Cornbread (5-6 cups crumbled)
1 to 2 tablespoons fresh lemon juice
Black pepper to taste
Cayenne to taste (optional)
1 batch Mushroom Gravy
1. Core the cabbage (carefully, with a strong knife) and place it, core side-down, in large soup pot. Fill halfway with water, heat to boiling, then lower the heat to a simmer. Cover and cook for about 10 minutes, or until the cabbage leaves pull off easily and are supple enough to roll without breaking. (You might have to experiment with one or two to determine when it is ready.) Then remove the head of cabbage, drain well in a colander, and set aside.
2. Place a large, deep skillet over medium heat and wait about a minute, then add the olive oil and swirl to coat the pan. You can melt in some butter, for flavor, if you like.) Add the onion, sage, thyme, paprika, and about 1/4 teaspoon salt, and sauté over medium heat for about 5 minutes, or until the onions become translucent.
3. Toss in the celery, bell pepper, garlic, and another 1/2 teaspoon or so of salt, and continue to cook over medium heat, stirring intermittently for 10 to 15 minutes, or until the celery is very tender and everything is well mingled. (You can splash in a little water and cover the pan to help things soften.)
4. Turn off the heat, and crumble in the corn bread. Mix until it is completely coated with the sautéed mixture, then add lemon juice, black pepper, extra salt, and possibly some cayenne to taste.
5. Break off the cabbage leaves one at a time. Place about 3-4 tablespoons stuffing at the core end, and roll toward the tip, tucking in the sides. Arrange the cabbage rolls in a 9 x 13-inch baking pan in rows, touching. You’ll get about 12 rolls, which should fit snugly in the pan. At this point, the recipe can wait for several hours (covered and at room temperature) before being heated and served.
6. About 45 minutes before servings time, preheat oven to 350°F. Ladle some of the gravy over the rolls — enough to moisten. Cover the pan with foil and bake for about 30 minutes, or until the rolls are heated through. Serve hot or just very warm (perfectly fine), passing a gravy boat with the remaining gravy (hot), so people can help themselves to extra, if desired.
Copyright Tante Malka, Inc. By Mollie Katzen, author of The Heart of the Plate
Cider Roasted Vegetables
1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips or turnips, peeled and cut into 2-inch chunks
1 1/2 pounds carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed (optional)
Heat oven to 450° F. Place the vegetables in two small roasting pans.
In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.
Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.
Spiced Delicata Squash
2 1/2 pounds delicata squash (2 medium)
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon cayenne
1. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray.
2. Cut squash in half lengthwise and scoop out seeds. Cut across into 1/2-inch slices and combine in bowl with olive oil. Add coriander, cumin, thyme, ginger, salt and cayenne and toss thoroughly. Place in a single layer on baking sheet and roast, turning once halfway through cooking, for a total of 24 minutes, until squash is lightly browned and tender. Makes 6 servings.
Roasted Cauliflower Gratin
2 heads cauliflower (31/2 to 4 pounds total), cut into bite-size florets
2 tablespoons olive oil
1/4 cup flour
13/4 cup nonfat milk, divided
3 tablespoon unsalted butter, divided
1 1/2 cups chopped onion
2 finely minced cloves garlic
3/4 cup finely grated good quality Cheddar cheese (about 3 ounces), divided
3/4 cup panko bread crumbs
1 teaspoon chopped fresh thyme
1. Preheat the oven to 450 degrees and coat a baking sheet pan with cooking spray.
2. Toss the florets with the oil and spread on the prepared pan. Roast in the oven until lightly browned and fork tender, 20 minutes.
3. Combine flour and 1/4 cup of the milk, stirring until smooth. Whisk in remaining 11/2 cups of milk and set aside. Heat 1 tablespoon of butter in a saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until soft and golden, about 6 minutes. Add the milk-flour mixture, whisking frequently, and cook until the sauce is thicker than heavy cream, about 6 minutes. Remove from heat and stir in 1/2 cup of the cheese. Toss with the cauliflower and transfer to a 2-inch-deep baking dish.
4. Make the topping: Melt the remaining 2 tablespoons of butter. Combine in a bowl with the panko, remaining 1/4 cup of cheese, and thyme. Sprinkle over the cauliflower. Let the mixture cool, then cover with plastic wrap and store in the refrigerator for one day. To serve, place uncovered dish in a 350-degree oven until the topping is golden and the gratin warmed through, about 15 minutes. Makes 8 servings.
Butternut “Pumpkin” Pie
1 cup (5 ounces) unbleached all-purpose flour, measured by dipping the cup into the flour and leveling
1/2 cup (2.5 ounces) cake flour, dipped and leveled
3 tablespoons sugar
1/4 teaspoon salt
10 tablespoons (5 ounces – 1-1/4 sticks) stone-cold unsalted butter, cut into chunks
1 large egg, beaten
2 to 3 tablespoons ice water
Butter for pie pan
2 small to medium butternut squash, halved lengthwise and seeded
3/4 cup sugar, or to taste
Generous 1/4 teaspoon salt
Generous 1/2 teaspoon ground ginger
1-1/2 teaspoons cinnamon
1/8 to 1/4 teaspoon ground cloves
1/2 to 1 teaspoon ground allspice
1 tablespoons vanilla
1/8 teaspoon black pepper
1/2 cup sour cream
About 1/2 cup milk
3 large eggs, beaten
1 cup heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons sugar
Up to 3 days ahead, make the pastry in a food processor by first blending the flours, sugar and salt, then pulsing in the butter until it looks like peas. Beat the egg with 1 tablespoon ice water and drizzle over the pastry. Pulse only until dough barely gathers together (3 to 5 seconds). Wrap and chill 1 hour to 2 days.
Preheat oven to 400°F and place a rack in the center of the oven. Butter a 10″ shiny, roomy metal pie pan (a dark one will overcook crust and a very shallow pan makes a skimpy pie).
On a lightly floured surface, roll out the pastry to about 1/8-inch thick. Gently fit it into the pan. Trim off all but a 1-inch rim hanging over the edge of the pan. Fold over the pastry so it is doubled on the pan’s rim. Pinch it together every 1/2 inch or so for a fluted crust. Chill 1 hour to overnight. Then line with foil and weights. Bake 10 minutes. Carefully remove the foil liner, with a fork pierce the crust in several places, and bake an additional 5 minutes or until dry looking. Remove from the oven and cool completely. Keep at room temperature up to 24 hours.
Roast the squash flesh-side down on an oiled cookie sheet in a 400°F oven. Bake one hour, or until a knife slips easily into the thickest part of the squash. They should be extremely tender.
Cool, then scoop out the squash and puree it completely in a food processor. You should end up with 3-1/2 to 3-3/4 cups puree.
To make the pie, have the oven at 400°F. In a food processor or a large bowl, beat together the squash, sugar, salt, spices, vanilla, pepper, sour cream and milk until smooth. Taste for sweetness and spiciness, adding more sugar and/or spices if needed. Then beat in the eggs.
Pour the filling into the baked pie shell (save any extra for baked custard). Set it on a cookie sheet to catch any spills. Bake 15 minutes then reduce heat to 325°F. Bake another 45 minutes to 1 hour. The pie is done when a knife inserted an inch or more in from the edge comes out nearly clean (the center will still be soft).
Cool the pie on a rack. Chill if you are holding it more than a couple of hours. Serve the pie at room temperature, either topped with the whipped cream or pass the cream at the table.