Thanksgiving Turkey Surrounded by Colorful Taste

By now, you should have received your November SNAP benefits.  And Thanksgiving is only days away.  Our Harvest Home markets are loaded with fresh fruits and veggies that can give your Thanksgiving festive color, attention-getting taste, and a bit of healthy goodness. We all have our favorite Thanksgiving side dishes, but sometimes it’s nice to add something new. Here are some time-saving ideas you might like!

Make ahead salads with colorful, refreshing taste: Serve after the turkey to help get ready for dessert! 

Wash greens the day before, wrap lightly in a paper towel, and place in a plastic bag.  

  • Add some color: Chop up or grate one beet, 2 apples & 3 carrots.  Mix with 2 teaspoons of olive oil & a teaspoon of apple cider vinegar.  Store overnight.  Mix with greens just before you serve the turkey.

  • Try a different taste: Lettuce, pears & walnut salad with Cranberry Vinaigrette Dressing:  In a saucepan, mix ½ cup cider vinegar, ¼ cup cranberries & cook until cranberries are soft, remove from heat: add ¼ cup olive oil, 2 teaspoons sugar & a pinch of salt. Put in a blender, mix until smooth, and store in the fridge. Just before serving, mix with 3 pears cut into slices, ½ cup chopped walnuts, and serve on lettuce.

Roast a mix of veggies: 

  • Slide a cookie sheet with veggies on the oven shelf under the turkey. Cut veggies into cubes, sprinkle with a little olive oil, salt, and pepper.  Mix right on the cookie sheet.  Cook the hard ones first; add the softer veggies after 10 minutes. Total time is about 30-45 minutes at 400°. ( See tips for timing below)  Season with herbs in the last few minutes.

Microwave some squash: 5-7 minutes for Acorn Squash; 15-25 minutes for Butternut Squash. 

  • Cut the squash in half, remove the seeds, and place it on a plate with the cut side down. Checking about every 5 minutes, cook until fork-tender. 

  • Scoop out squash.  Serve savory or sweet.  Or mash squash & sweet potatoes (see tips)

Enjoy a Happy & Healthy Thanksgiving

Sassy Sides for the Holidays

RECIPE: Pan-Roasted Fall Veggies

Slide the pan on the rack under the turkey in the oven; add 10 minutes to the time below. Use different veggies you like (see tip below)

INGREDIENTS

  • 1 medium butternut squash, peeled and cut into 1/2-inch cubes

  • 1 lb. Brussels sprouts, trimmed and halved

  • 1 cup fresh cranberries

  • 1 tart apple, cut into 1/2-inch pieces

  • 1 medium red or yellow onion, chopped

  • 2 Tablespoons extra virgin olive oil

  • 1 Tablespoon balsamic vinegar

  • 1 Tablespoon brown sugar

  • 1/2 teaspoon curry or chili powder or mustard, or whatever you like!

TO MAKE: 

  • Preheat oven to 400°F.

  • Place the Brussels sprouts, squash, and apples on a large baking sheet. 

  • Drizzle with olive oil. Just moisten

  • Sprinkle balsamic vinegar, brown sugar & ½ teaspoon of herbs

  • Use your hands to toss everything together, making sure to evenly coat the fruit and veggies.

  • Bake for about 20 to 25 minutes, or until vegetables are tender, turning once halfway through.

  • Serve immediately.

TIPS: Cut veggies all the same size. Don’t crowd them. Roast soft veggies 10-12 minutes; root veggies 40 minutes; hard veggies like cauliflower 15-25 minutes.

Sprinkle with roasted pecans for a festive taste

Toast Pecans: (Cook Ahead)  Preheat oven to 350 degrees F. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Cool. 

TIPS & RICKS

Sweet Potato Parsnip Puree:

  • 2 sweet potatoes

  • 4 parsnips, peeled, cut into ¼ inch thick pieces

  • 3 Tablespoons butter or 2 ¼ Tablespoons olive oil

  • ¼ cup milk

  • 2 Tablespoons light brown sugar 

TO MAKE:

  • Boil sweet potatoes & parsnips for 12 minutes. Drain & mash with butter or olive oil until smooth. Blend in milk, brown sugar & salt

Chipotle/ Lime  Sweet Potatoes

  •  Wrap sweet potatoes in a damp paper towel & microwave sweet potatoes for 8 minutes

  • Let cool, remove. Skin & mash in the following ingredients

    • 1 tablespoon brown sugar

    •  2 tablespoons fat-free milk

    • 1 tablespoon fresh lime juice, 

    • 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce, 

    • 1/2 teaspoon adobo sauce

    •  1/8 teaspoon salt

Healthy Tip: Use olive oil instead of butter: ¾ teaspoon olive oil = 1 teaspoon of butter. For mashing potatoes, use half butter & half olive oil for a smoother, creamier dish with a slightly nutty flavor.

Cranberries: Freeze a few extra bags of cranberries. You can only get them now.

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