|NOVEMBER 17TH 2017 HAPPY THANSKGIVING!
Acorn Squash Stuffed with Kale, Cranberries and Goat Cheese
• 2 medium acorn squashes, cut in half, lengthwise, seeds removed (don't forget you
can roast and eat them!) $3.50
• extra virgin olive oil Pantry
• 1/2 medium onion, chopped $0.50 for a whole onion
• 1 clove garlic, minced Pantry
• 1 cup (packed) thinly-sliced kale leaves, stems removed $1.50 for a bunch of whole
• 4 oz fresh creamy goat cheese $2.50 for 5 oz.
• 1/4 cup dried cranberries $2 for $8 oz.
• salt and pepper to taste Pantry
• 2 tbsp chopped raw almonds, optional
Recipe Serves 4
1. Preheat the oven to 375 degrees F.
2. Place the squash halves flesh-side-up on a microwaveable plate and pierce their
yellow flesh several times with a fork.
3. Microwave for 8-9 minutes, or until the flesh is soft (if you don't have a microwave,
this can be done in the 375 degree oven by roasting for about 30 minutes).
4. Let the squash halves cool until they can be handled.
5. While the squash halves cool, heat 1 tbsp olive oil in a large pan over medium-high
6. Add the onions and garlic and cook, stirring occasionally, for about 5 minutes, until
the onions are soft and very fragrant.
7. Stir in the kale and 3 tbsp water.
8. Cook, stirring occasionaly, for about 8 minutes, or until all the water has absorbed
and the kale is very soft.
9. Scoop the flesh of the cooked, cooled squash into a mixing bowl, leaving about 1/4"
flesh on the skin, to preven tearing while cooking.
10. Arrange the empty squash skins on an ungreased baking sheet.
11. Use the back of a fork to mash the squash flesh until mostly smooth.
12. Stir in the cooked kale-onion mixture, the goat cheese, the cranberries, salt and
pepper to taste and 2 tsp olive oil, until completely combined.
13. Divide the mixture between the squash skins, packing it in carefully.
14. Top each stuffed squash with a sprinkle of the chopped almonds, if desired.
15. Bake for 27-30 minutes, or until lightly browned on top.
16. Let cool for 5 minutes, then serve hot.
Acorn Squash with Ground Lamb and Kale
• 2 acorn squash halved and seeds removed (cut ends off both sides so they sit on a
• 1 to 1 ½ lbs of ground lamb
• 2 bunches of kale (washed, de-stemmed and chopped)
• 2 large onions (chopped)
• salt and pepper
• 4 Tbsp coconut or palm oil for cooking
Preheat oven to 400 deg. Place acorn squash halves upside down in a baking dish and fill
dish with a little bit of filtered water. Bake for 40 minutes or until soft and fork goes through
While squash is baking, heat oil in a large skillet and sauté onions. Add kale and cover until
it cooks down. Stir frequently. Heat oil in a second skillet and brown the ground lamb. Add
salt, pepper, cumin and coriander to lamb while cooking. When kale is cooked down, add
ground lamb to mixture with a slotted spoon. Stir and spoon into acorn squash bowls (once
the squash halves are cooked). Drizzle with olive oil and serve. If you want extra meat, add a
helping of meat mixture to the side of the bowl. Enjoy!
Rutabaga, Onion, Celery & Apple Nishime
1″ piece of Kombu
1 Organic Onion, peeled, sliced
1 or 2 stalks Organic Celery, sliced horizontally
1 Organic Apple*, large dice
1 medium Organic Rutabaga, peeled, large dice
1 – 2 t. Shoyu
Organic Ginger, grated, minced or juice (made by squeezing grated ginger over pot)
Layer the first 5 ingredients in a pot and add about 1/2″ of water and a pinch of salt. Bring
to a boil, cover and simmer for 20-30 minutes until the Rutabaga is soft. Add Shoyu and
ginger. Lift pot and swirl the ingredients together (stirring could mash everything – you want
to keep it whole). Simmer uncovered until most of the water has evaporated.
*While it is unconventional to add apple to Nishime, it is a great way to add some natural
sweetness to the dish, and perhaps a way to entice some to try rutabaga for the first time.
The most important thing it to find a way to broaden your/your family’s palate and start to
enjoy a broad variety of healthful foods.
Rutabagas with Carrots
Total time: 35 minutes
Rutabagas, or Swedes as they are known in the UK, are a yellow turnip. They add
sweetness to vegetable soups or stews and are excellent, braised on their own, or, as in this
case, with a bit of carrot, bacon and onion.
• 2 slices bacon
• 1 small onion
• 1/2 rib celery (eat the other half)
• 1 small - medium rutabaga
• 2 carrots
• 1 tbs butter
• 1 tbs sherry
• Peel rutabaga (with a vegetable peeler - like a potato) and cut into pieces about 1/2" X
1/4" - you will need a big knife; it's a hard vegetable.
• Peel and thinly slice carrot.
• Peel and chop onion.
• Chop celery.
• Cut bacon into matchsticks.
• Fry bacon in a medium sauce pan. When crisp remove and drain all but 1 tbs fat.
• Add onion, celery, and sauté until tender, about 5 minutes.
• Add rutabaga, carrots, 1/2 cup water and bacon.
• Bring to a boil, cover, reduce heat and simmer 20 minutes.
• Test for doneness - taste, should be like a cooked potato.
• When done, drain any remaining liquid, stir in butter, sherry and serve.
Rutabaga & Zucchini Rosti
Makes 4 to 6 servings
1 medium zucchini, cut in half and thinly sliced
1 small Vidalia onion, cut in half and thinly sliced
1 tablespoon kosher salt
1 large rutabaga, peeled and grated
2 tablespoons all purpose flour
1 teaspoon black pepper
1 teaspoon chopped parsley
1 teaspoon chopped fresh dill
2 tablespoons olive oil
Place sliced zucchini and onions in a colander and season with salt. Allow 30 minutes to
rest to remove moisture. Add grated rutabaga to zucchini and onions. Place in a towel or
cheesecloth and wring out excess moisture.
In a large bowl, mix together egg and flour. Add zucchini, rutabaga, onions, pepper, parsley,
and dill. Mix thoroughly.
Heat olive oil in a 10-inch non-stick skillet. Add vegetable mixture and saute on both sides
until tender and golden brown. Remove from skillet and cut into wedges.
French Green Beans with Garlicky Almond Breadcrumbs
• 3 tbsp. butter
• 1½ c. coarse fresh sourdough breadcrumbs
• ½ c. Sliced almonds
• 2 clove garlic
• ¼ c. chives
• 1½ lb. haricots verts
• 2 tbsp. butter or olive oil
1. Melt butter in a medium saucepan over medium-low heat. Add breadcrumbs and
almonds and cook, stirring constantly, 5 minutes. Stir in garlic and continue to cook 2 more
minutes or until bread is golden and almonds are toasted and fragrant.
2. Remove from heat; stir in chives and season with salt and pepper to taste. Toss 1 1/2
pounds of warm steamed haricots verts in 2 tablespoons butter or olive oil; season with salt
and pepper to taste. Transfer to a platter and sprinkle generously with breadcrumbs.
Creamy Green Bean Casserole from Scratch
Yield: serves 6
Total Time: about 1 hour
Creamy, comforting green bean casserole made completely from scratch. This undeniably
rich side dish will put that thanksgiving turkey to shame!
BAKED "FRIED" ONIONS
• 1 large onion1
• 1/2 cup (62g) all-purpose flour
• 3/4 cup (45g) Panko2
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg
• 1 Tablespoon (15ml) milk
GREEN BEAN CASSEROLE
• 1 Tablespoon + 1 teaspoon salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 Tablespoons (30g) unsalted butter
• 8 ounces mushrooms, sliced into halves or quarters
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced (minced roasted garlic is great here)
• 2 Tablespoons (15g) all-purpose flour
• 3/4 cup (180ml) chicken or vegetable broth
• 1 and 1/4 cups (300ml) half-and-half3
1. Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper
or a silicone baking mat. Set aside.
2. For the onions: (while the onions bake, you can blanch the green beans-- next step.)
Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium
bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices,
you'll want to use one hand for dry and one hand for wet. It helps things move a little
quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And
finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet.
Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip
them twice during this time. Set them aside. Reduce oven to 400°F (204°C).
3. Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add
the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled
with ice water to stop the cooking process. Drain again and set aside.
4. For the casserole: Over medium-high heat, melt the butter in a large 10 - 12 inch
ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring
occasionally, until the mushrooms begin to give off some of their moisture-- about 5 minutes.
Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until
combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3
minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally,
cook until the mixture is thick-- about 10 minutes or maybe more if you prefer a thicker sauce.
5. Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a
nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly,
about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight
container in the refrigerator for up to 4 days. Reheat as desired.
Make ahead tip: Prepare everything as directed, except turn oven off after the onions are
done, do not heat to 400°F (204°C). After the sauce is finished and the casserole is
assembled, set aside and allow to cool. Cover tightly either in the skillet or carefully transfer
to another dish. Refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°
C) until bubbly.
The Best Mashed Sweet Potatoes Recipe
• 4 pounds (1.8kg) moist sweet potatoes, such as ruby or garnet yams (about 4 large
potatoes; see note above)
• 8 sprigs thyme, divided
• 6 tablespoons butter (3 ounces; 85g)
• 1/4 cup (60ml) maple syrup
• Kosher salt
Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a
work surface. Working with 1 sheet at a time, place half of potatoes in center along with 3
sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of
potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F
(150°C). Roast until a thin skewer inserted into potatoes meets no resistance, about 2 hours.
Remove potatoes from oven and set aside until cool enough to handle.
Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently, until
particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the
bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of
remaining 2 thyme sprigs, roughly chop, and add to bowl.
Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with
whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to
taste with salt. Serve. See notes for make-ahead suggestions.
The Best Roasted Sweet Potatoes Recipe
• 3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
• 6 tablespoons extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon honey, maple syrup, or agave nectar
Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F as
registered on an instant read thermometer. Cover and set aside for 1 hour.
Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven
to 400°F. Drain sweet potatoes and transfer to large bowl. Toss with 3 tablespoons olive oil
and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking
sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with
thin offset spatula and roast until second side is browned and potatoes are tender, about 20
Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey (or
maple syrup or agave nectar, if using). Serve immediately.
Baked Pears with Honey, Cranberries and Pecans
They’re the type of dessert that you can stuff your face with guilt-free. They’re slightly sweet,
spicy and come with a little crunch, thanks to the pecans.
Prep time 15 mins
Cook time 30 mins
Total time 45 mins
Baked Pears with Honey, Cranberries and Pecans is a super simple and healthy dessert
recipe. These delicious pears are seasoned with cinnamon and nutmeg for an extra boost of
guilt free flavor!
Author: This Gal Cooks
Recipe type: Dessert
Serves: 8 servings
• 4 pears, such as bosc, bartlett
• 24 fresh cranberries
• 4 tbps chopped pecans
• ¼ tsp ground cinnamon, plus more, if needed
• ¼ tsp ground nutmeg, plus more, if needed.
• 4 tsp raw honey
• Greek yogurt for pairing, if desired
1. Preheat your oven to 375 degrees.
2. Halve the pears and then core. I cored the pears with a cookie scoop but you can use
a melon baller, too. Slice a small part off of the backside of each pear half to create a flat
surface so the pear sits flat when laid on the pan.
3. Place the pear halves on a large baking sheet or baking pan, cored side up. Place
three cranberries into the cored part of each pear half. Sprinkle each pear half with about ½
tbsp of the pecans and then sprinkle each pear half with the cinnamon and nutmeg. Drizzle
each pear half with ½ tsp of honey. I did this by squeezing the honey into a ½ tsp
measuring spoon and then drizzling over each pear half.
4. Bake at 375 for 25-30 minutes or until the pears are tender.
5. Serve with Greek yogurt, if desired.
Apple Pie Baked Apples
These apple pies are the cutest things you'll see all fall.
TOTAL TIME: 0:50
• 3 Granny Smith apples
• 3 pink lady apples
• 1 tbsp. warm water
• 2 tsp. cornstarch
• 2 tbsp. unsalted butter
• Juice from 1/2 a lemon
• 1 tsp. cinnamon, plus more for sprinkling
• 1/3 c. granulated sugar, plus more for sprinkling
• 1 pie crust
• 1 large egg beaten with 1 tbsp. milk (egg wash)
• Caramel, for drizzling
1. Preheat oven to 375°.
2. Peel and dice one green and one red apple. Slice off the tops and, using a melon
baller, hollow out the remaining apples. Set aside.
3. In a small bowl, whisk together warm water and cornstarch.
4. In a small saucepan over medium heat, melt butter. Add diced apples, lemon juice,
cinnamon, and sugar. Bring to a simmer and cook until apples are tender, about 5 minutes.
Add in cornstarch mixture and cook 5 minutes more.
5. Place hollowed out apples in a baking dish and fill with cooked apple mixture.
6. On a piece of wax paper, roll out pie dough and cut into 4 circles. Slice each circle
into thin strips. Make a lattice top on each apple, trimming any excess.
7. Brush crust with egg wash and sprinkle with more cinnamon sugar. Bake until apples
are tender and crust is golden, 28 to 30 minutes.
8. Drizzle with caramel and serve immediately.
Mini Apple Berry Crumble Pies
YIELD: 2 4-INCH RAMEKINS
• 1 pie crust, homemade or store bought
• 2 medium firm apples, peeled and cut into 1/4 in. slices
• 1/3 c. light brown sugar
• 1 1/2 c. frozen berries (raspberries, blueberries, and tayberries)
• 4 tsp. tapioca flour
• 1/3 c. white sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
FOR CRUMBLE TOPPING
• 1/2 c. rolled oats
• 1/2 c. all-purpose flour
• 1/4 c. granulated sugar
• 1/4 c. light brown sugar
• 1/3 c. walnuts, chopped
• 6 tbsp. unsalted butter, cold and cut into cubes
1. Preheat oven to 375 degrees F. Line two 4-inch ceramic ramekins with rolled out pie
crust. Press crust into ramekins and repair any tears with extra pie crust. Place in freezer
until ready to fill pie.
2. For filling: Use a medium saucepan to combine apples and brown sugar. Cook over
medium-low heat for about 10 minutes, until reduced and bubbling (apples should be
3. Drain most juice from apples, and add berries, tapioca flour, sugar, cinnamon, and
salt and stir gently to combine.
4. For crumble: Mix together all ingredients except butter. Add butter and cut into
mixture with pastry cutter or fork until it resembles coarse crumbs.
5. Remove pie crust from freezer and add apple-berry filling until ramekin is full. Add
generous handful of crumble topping by packing it on.
6. Bake for 25 minutes (the top of the pie should be starting to turn golden brown). Tent
with foil and bake for another 10 to 15 minutes until filling is bubbling.
7. Remove from oven and let cool for 15 minutes. Serve warm.