Terrific Thanksgiving Recipes

Oven-roasted Baby Carrots and Green Beans (Serves 8)

  • 2 dozen baby carrots, peeled, trimmed and cut in half lengthwise
  • 2 pounds green beans, topped and tailed
  • 1 large red onion, sliced in ¼-inch strips
  • 8 cloves garlic, peeled and sliced thin
  • 1½ teaspoons cumin (optional)
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup extra virgin olive oil

Preheat oven and a large sheet pan to 325 degrees.
Prep the vegetables with help from the kids.
Toss all ingredients in a large bowl until nicely coated with oil and spices.
Pour veggies onto sheet pan and bake for about an hour until lightly browned.
Savory Holiday Stuffing (Serves 8)
•             10 cups rustically torn, day-old Levain bread
•             6 ounces button mushrooms (optional), sliced thin
•             4 cups peeled and roughly chopped carrots
•             2½ cups roughly chopped yellow onions
•             1 cup roughly chopped celery
•             8 slices applewood-smoked bacon (optional)
•             ½ bunch parsley, minced
•             1/2 bunch thyme, minced
•             2 tablespoons rosemary, minced
•             Sea salt and fresh ground pepper to taste
•             32-ounce box low-sodium chicken stock or vegetable stock
Ideally, prep the bread the night before – kids can do this part – and let it sit out uncovered in a large bowl.
Preheat oven to 350 degrees. Slice bacon into ¼-inch pieces and brown on medium-high heat in a large sauté pan.
Add carrots and sauté about five minutes until they start to brown.
Add onions and sauté for a few minutes until translucent.
Add celery and simmer a few more minutes.
Toss in mushrooms and sauté until they soften, followed by minced herbs. Stir well.
Combine cooked veggies with bread in a large bowl and gently mix together until fully combined.
Pour stock over veggie and bread mix, so that bread absorbs the stock. 
Grease a 9-inch by 14-inch oven-safe glass, rectangular dish, or something roughly that size, with a tablespoon of soft butter. Add mix to dish, pressing down firmly.
Bake for about 75 minutes, until golden on top.
Orange-scented Cranberry Compote (Serves 8)

  • 1¼ pounds fresh, organic cranberries
  • 2/3 cups raw, evaporated sugar cane juice
  • 2/3 cups water
  • Zest of a large, organic orange
  • Juice from the orange

Carefully wash cranberries in a strainer and have the kids pick out the blemished or squishy ones.
Combine cranberries, sugar, water, zest and juice in a medium pot.
Bring to a boil until cranberries start popping.
Turn down heat and simmer for about 45 minutes, until a sauce forms.
Cool and serve or preferably refrigerate for a few days.

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