Celery and Parsley Salad
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
4 celery stalks, thinly sliced
1/4 cup packed fresh parsley leaves
1 1/2 teaspoons sherry vinegar
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup pomegranate seeds
In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds.
BUTTERNUT SQUASH & SPINACH STUFFED SHELLS WITH LEMON SAGE BUTTER SAUCE
POSTED BY CRYSTAL // 2 COMMENTS »
First things first – we need to take care of that butternut squash. One large one will do. Peel the skin off the outside and begin chopping it into small pieces. The top narrower half won’t have seeds, but once you get to the bottom – there will be some seeds in there. Once I get to that point, I slice those parts into 3/4″ thick cylinders & just slice off the ends – aka ‘the good portions’…. like so.
Place your chopped butternut squash into a roasting pan, and sprinkle with salt & pepper.
Cover with aluminum foil, & bake at 425 degrees for 20-25 minutes.
Remove from the oven & let cool to lukewarm. You can also make this part a day in advance & refrigerate overnight… then pick up with the next part the following day. Either with a potato masher, fork, blender, or food processor – puree your roasted butternut squash.
Quickly prepare the spinach. Take a heaping 1 cup of frozen chopped spinach, & place in a microwavable bowl. Add a splash of water & microwave for 2 minutes. If using fresh spinach saute for a few minutes until wilted. Let cool slightly, & then squeeze out any excess water. Set aside.
In a large bowl, mix together the pureed butternut squash, minced garlic, the chopped spinach, 2 cups of ricotta cheese, 4 cups mozzarella cheese, 3/4 cup shredded Parmesan cheese, 3 eggs, the zest of 2 lemons, & salt and pepper to taste.
Spray a 9×13 dish with cooking spray, and begin filling your cooked jumbo pasta shells with the pasta filling. Place the shells into the baking dish, cover with aluminum foil, & bake on 350 degrees for 30 minutes.
When there is about 15 minutes left on the timer for the shells, then begin making your lemon sage butter sauce.
Melt 2 sticks of butter in a saute pan on medium heat until golden brown & bubbly. Add 1/4 oz of sage leaves (about 16-20 sage leaves) into the butter – cook until slightly crisp. Turn off the heat.
Squeeze in the juice from the 2 lemons you zested previously. Stir in 2 tablespoons of cold butter. Cool until warm, but not hot.
You should be taking the stuffed shells out of the oven by now. Sprinkle the shells with the remaining 1/4 cup of shredded Parmesan cheese & pop them back into the oven until the cheese is melted. It should only take a couple of minutes.
Once the cheese is melted, remove from the oven & drizzle the lemon sage butter sauce on top.
You should be on the brink of needing a bib from all the salivation you’re experiencing at this point 😉
Serve hot & enjoy. This dish will rock your socks off. Even if you’re already barefooted 😀
Cranberry Sweet Potato Bake
This colorful casserole is the perfect side dish for Thanksgiving, with its combination of sweet potatoes, cranberries and apples. I find it convenient to cook the sweet potatoes in the morning and assemble the dish, then bake it later.
Prep: 40 min. Bake: 30 min.
2 large sweet potatoes
3 tablespoons butter
1/2 cup packed brown sugar
2 medium apples, peeled and cubed
1/2 cup dried cranberries
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or just until tender. Drain; cool slightly. Peel potatoes and cut into 1/2-in. slices; set aside.
In a large skillet, melt butter and brown sugar over medium heat. Add apples; cook and stir until crisp-tender. Stir in the cranberries, cinnamon and nutmeg.
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and half of the apple mixture; repeat layers. Cover and bake at 375° for 30-35 minutes or until bubbly.
3/4 cup: 175 calories, 4g fat (3g saturated fat), 11mg cholesterol, 53mg sodium, 35g carbohydrate (26g sugars, 2g fiber), 1g protein
Keyword: Kiwi Sorbet
8 kiwis, peeled
4 tbsp honey
juice of 1 lemon
Peel kiwis and place in a food processor or blender. Pulse until well blended into a thick puree. Add honey and lemon juice. Blend.
Pour into a shallow container and freeze. Or use an ice cream maker.
Serve when sorbet is frozen.
Pomegranate Apple Cranberry Relish
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
Pomegranate Apple Cranberry Relish adds a punch of bright fruity flavor to your holiday table. Thanksgiving wouldn't be the same without cranberry relish.
2 cups pomegranate juice
1/2 cup sugar
12 ounces fresh cranberries
1 medium crisp apple, peeled, cored, diced
1 cup pomegranate arils seeds
1 teaspoons orange zest
1/2 teaspoon salt
1 tablespoon chopped fresh mint
Simmer the pomegranate juice and sugar until it reduces to less than half, and a thin syrupy consistency is reached, about 15-20 minutes. (Thin like pure maple syrup.)
Meanwhile, using a food processor, coarsely chop the cranberries.
Pour them into a medium bowl and add the pomegranate syrup. It’s ok if the syrup is still warm.
Add the diced apple, pomegranate arils, orange zest, salt, and mint. Mix well.
Eat right away or chill for up to a week.
serving: 1g, calories: 66kcal, carbohydrates: 16g, protein: 1g, fat: 1g, saturated fat: 1g, sodium: 76mg, potassium: 121mg, fiber: 2g, sugar: 14g, vitamin a: 30iu, vitamin c: 4.7mg, calcium: 8mg, iron: 0.1mg
course: CONDIMENT, SIDE DISH
author: SOMMER COLLIER
Charred Sweet Potatoes with Hot Honey Butter and Lime
When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.
8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
½ cup extra-virgin olive oil, divided
6 Tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)
2 Tbsp. honey
3 Tbsp. hot sauce (such as Tapatío or Cholula)
¼ cup raw pumpkin seeds (pepitas)
1 Tbsp. ground coriander
Flaky sea salt
Lime wedges (for serving) (can substitute lemon)
Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes.
Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.
Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Basted Roast Butternut Squash with Quinoa, Apple, and Fig Stuffing
Prep Time25 mins
Cook Time1 hr 15 mins
Total Time1 hr 40 mins
Course: Vegetarian Main Dish
Servings: 6 - 8
Author: Susan Pridmore
Roasted, Fig Basted Butternut Squash
2 medium butternut squash
1/4 tsp kosher salt
6 Tbsp unsalted butter
4 Tbsp fig jam
2 Tbsp maple syrup
Quinoa, Apple, and Fig Stuffing
2 2/3 cup cooked quinoa
4 cups chopped Braeburn apples cored (but not peeled)
2/3 cup diced dried Black Mission figs
1/2 cup dried cranberries
1/2 cup pine nuts
zest of 2 navel orange
zest of 2 lime
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1 tsp fresh thyme
1/4 cup pomegranate seeds
Roasted, Fig Basted Butternut Squash
Preheat the oven to 350˚F. Cut the ends off both butternut squash, and slice in half lengthwise. Scrape out the seeds and pulp using a spoon - preferably a serrated grapefruit spoon. Place the squash halves in a microwave-proof pan, dust with salt, fill with 1/2" water, and cover with plastic. Microwave on high for 10 minutes. Remove the plastic and pour out the water.
Melt the butter, jam, and maple syrup together. Baste the top surfaces of the squash halves with 1/3 of the butter mixture. Slide into the oven and roast for 35 minutes, or until tender. (It could take as long as 45 minutes.)
Scoop out a trough of squash, saving the squash for another purpose, in order to have more room for stuffing. Either cool to room temperature until ready to stuff, or baste the squash halves with another 1/3 of the butter mixture, and fill with the Quinoa, Apple and Fig Stuffing - spreading excess stuffing around the squash in the pan. Drizzle the remaining butter mixture over the stuffing. Bake for 30 minutes.
Just before serving, finish with a flourish of fresh thyme and pomegranate seeds.
Quinoa, Apple, and Fig Stuffing
Combine all of the Stuffing ingredients EXCEPT the fresh thyme and pomegranate seeds in a large bowl.
RECIPE COURTESY OF INA GARTEN
Easy Cranberry and Apple Cake
Total: 1 hr 12 min
Prep: 15 min
Cook: 57 min
Yield: 6 to 8 servings
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
Butternut Hummus with Feta & Pomegranates
A healthy fall or winter appetizer - great for Thanksgiving, the holidays, or just for snacking Vegetarian, vegan and gluten free. https://www.loveandlemons.com/butternut-squash-hummus-with-feta-pomegranates/
I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! While I was making it, I couldn’t stop eating it. Now that the leftovers are in the fridge, I can’t walk by the kitchen without grabbing a cracker for a quick swipe.
It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne.
Now the important part – what REALLY puts this dip over the top is serving it all fancy with feta and pomegranates. The feta adds a nice salty bite and the burst of sweetness from the fresh POM POM pomegranate arils brings such a delicious pop of flavor, as well as a contrast to the feta. Plus that ruby red color is so pretty for the holidays!. The little arils not only delicious but they’re packed with fiber and antioxidants.
I served my dip with crackers, pita, sliced black radish, and chopped up romanesco – I think the little green romanesco trees look so festive for the December holidays that are just around the corner!
Apple, Onion & Cranberry Stuffing
From: Eating Well Magazine, Holiday Issue 1995
Apples and fresh cranberries add a unique twist to this variation on the classic stuffing.
Use fresh sage or rubbed sage in this recipe; the ground version is too bitter.
Ingredients 8 servings
4 cups cubed whole-wheat bread, (6 slices)
Giblets from 1 turkey, (see Tip), liver discarded
1 cup water