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Steve: In case you're still looking for scrumptious Thanksgiving recipes...
Sautéed Winter Spinach with Garlic Scapes
1 bag fresh, organic winter spinach
1 tablespoon extra virgin olive oil
2 garlic scapes, chopped into 1/4 inch pieces
Salt and freshly ground pepper to taste
Rinse the spinach and drain well. Heat the oil in a skillet large enough to hold all the spinach. Add the spinach, garlic scapes, salt and pepper. Cook over high heat, stirring rapidly until the spinach is wilted and most of the moisture has evaporated. Serve immediately.
Pecorino Romano-Roasted Rutabaga & Potatoes
3 pounds rutabaga and potatoes, quartered
1 T chopped garlic
1/3 cup extra virgin olive oil
salt and freshly ground pepper to taste
4 ounces grated Pecorino romano
Place a rack in upper third of oven; preheat to 400°F. Toss potatoes, garlic and oil in a large bowl; season with salt and pepper. Place potatoes and rutabagas on a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes. Transfer to bowl; toss with Parmesan. Return potatoes and rutabagas to rack and roast until cheese is brown and crisp, 10–12 minutes.
Quinoa Butternut Squash Stuffing
1 whole butternut squash diced into 1/2 inch cubes (or buy pre-cut)
2 sprigs rosemary
1 tbsp olive oil
2 cups quinoa tri-color blend (measure uncooked)
4 stalks Celery chopped
1/2 cup organic chicken broth
1/2 cup Dates chopped
1/2 cup dried cranberries (sugar free)
1/3 cup walnuts roughly chopped
1/3 cup almonds slivered
1 tsp Himalayan sea salt
1 tsp Apple cider vinegar
1 tbsp olive oil (for pan)
Instructions
Drain (if soaking) and rinse the quinoa in a strainer until the water runs clear. Set aside. Preheat oven to 400° F. Cut the butternut squash in half and scoop out the seeds. Peel and dice into ½ inch cubes. Move to baking pan and toss with 1 tbsp olive oil, 2 tbsp fresh rosemary and a sprinkle of salt. Roast for 30 minutes until easy to pierce with a fork. Remove from oven and let cool. While squash roasts, in a saucepan combine quinoa and 3 1/2 cups filtered water (4 cups if not presoaking) with a dash of salt. Heat to boil and then simmer covered for 15 minutes until fluffy, and all water has been absorbed. Remove from heat and let stand before fluffing.
In a large skillet heat 1 tbsp olive oil. Add chopped celery and sauté lightly. Add roasted butternut squash and quinoa. Toss with 1 tsp apple cider vinegar and chicken broth. Add the cranberries, figs, and nuts and toss until well combined and warm. Salt to taste. SERVES: 4
Cranberry Sauce
Bonnie: It’s the season for one of our family’s favorites…homemade cranberry sauce.
Cranberries aren’t just a colorful side dish. They are packed with nutritious antioxidants, especially Vitamin C. They also contain anti-inflammatory properties. They even contain some fiber to assist with digestion. Cooking cranberries also releases even more beneficial antioxidants than if they are eaten raw.
The downside of eating cranberry sauce or cranberry desserts is that they are usually loaded with refined sugars. Because cranberries are very tart, some sweetness needs to be added. For the last 45 years, I have used the following “no refined sugar” recipe that is both delicious and nutritious. The pectin in the apples even allows the cranberries to congeal nicely.
FRUITY CRANBERRY SAUCE
-one 12 oz. package raw organic cranberries
-1 1/2 c. frozen organic apple juice concentrate (no added sugar)
-1/2 cup filtered or electrolyte water
-1 small sweet apple (especially an anti-inflammatory Fuji variety), peeled
and diced
-(optional) dash of any natural sugar substitute (inulin, organic stevia,
organic monkfruit extract)
Rinse the cranberries thoroughly and drain. Discard any damaged or spoiled berries. Add the apple juice, water, berries, and diced apples to a pot with a lid. Bring the mixture to a boil, then reduce the heat to low, cover, and cook until most of the berries have popped. Remove from the heat and cool. Add the sugar substitute, if desired. Refrigerate, preferably in glass jars, up to three days before serving. SERVES: 4-6
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