Wishing all of our CSA members and farm fans a wonderful Thanksgiving! Here are some fun recipes using this week’s box contents, hope you enjoy.  The Apple Butter Salad is a staple at our house for the holidays.

(Red Pepper, Spinach)
Spinach and Red Pepper Dip in Sourdough

1 sweet red pepper, diced
1/2 onion, diced
1 bunch spinach, finely chopped
1/2 T olive oil
1 (8 ounce) package cream or neufchatel cheese
1/2 cup grated parmesan or pepper-jack cheese
1/2 tsp crushed red pepper flakes
3 cloves minced garlic
1/4 tsp freshly ground pepper
1/8 tsp nutmeg

Sourdough boule (hollowed out)

Heat olive oil in skillet, add red pepper and onion and saute until soft. Add spinach and stir until wilted. Add cream or neufchatel cheese and cook over medium heat until hot and softened. Add parmesan or pepper-jack cheese and remaining ingredients and stir until heated through.

Spoon dip into sourdough boule and serve with torn bread pieces. Serves 8-10.

(Carrots, Celery, Sugar Snap Peas, Radishes, Cauliflower, Artichokes)
Crudite Platter with Curry Dip

Fresh vegetables, cut up in bit size pieces (your choice, suggestions below)
Sugar Snap Peas
Artichokes (steamed)
Red Pepper
Fennel Bulb
Green or Yellow Wax Beans (slightly steamed and cooled)

Curry Dip:
1 cup creme fraiche, sour cream or yogurt
1 T olive oil
2 cloves of garlic, minced
1 T curry powder
1/2 cup prepared mayonnaise
2 T sweet mango chutney, finely chopped
1 green onion, thinly sliced
Srirachi hot sauce to taste (a couple of squirts to start)
1 tsp lime juice
1T chopped cilantro
Salt and Fresh Ground Pepper to taste

Saute garlic in olive oil until soft, add curry and let cook until fragrant, let cool. Combine  remaining ingredients in blender or food processor. Chill and serve with vegetables on a platter.

(Lettuce, Fuji Apples)
Apple Butter Salad with Walnuts and Goat Cheese

Apple Butter Vinaigrette
1/3 cup apple cider vinegar (try Braggs or Trader Joe)
1/4 cup finely chopped shallots
2 tablespoons honey
3/4 teaspoon sea salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup olive or nut oil

12 cups torn lettuce leaves (butter lettuce along with red or green leaf lettuce is the
4 Fuji apples, cored and thinly sliced
1 cup dried cherries or cranberries
1 cup candied walnuts chopped (try Trader Joes)
5 ounces of your favorite goat cheese (try Humboldt Fog)

Prepare vinaigrette in food processor or blender, adding oil last.

Toss the lettuce and apple with just enough vinaigrette to coat. Toss in dried
cherries or cranberries and walnuts and serve with a smattering of goat cheese on
the top of each serving.