Thanksgiving in the Box – 2012

ThanksgivingWishing all of our CSA and farm families a happy and healthy Thanksgiving! We started this tradition last year offering recipes or links to recipes that use the produce offered in this week’s CSA box. Enjoy!

(Arugula, Red Leaf Lettuce, Avocado, French Radish)

Arugula Bacon Basil Salad

1 bunch of Arugula (torn)1 head of Red Leaf Lettuce (torn)
1 bunch French Radish (sliced thin)
½ lb of bacon (I like to use applewood smoked/nirate free bacon from Trader Joes)
1 – 2 ripe avocados (diced small)


½ cup fresh basil leaves
1 small shallot, minced
¾ cup extra virgin olive oil
¼ cup apple cider vinegar
Sea Salt & Fresh Ground Pepper (to taste)

Make the dressing by combining all ingredients in a blender or food processor and process until smooth. Refrigerate until you are ready to serve.

Cook the bacon until crisp, cool and crumble.

Toss arugula, lettuce and radish slices in a large bowl. Toss with dressing and top with bacon and diced avocado.

(Butternut Squash)

Maple Pecan Butternut

Smash the sweet potato/yam tradition with this twist.

1 butternut squash (peeled, seeded and cut into chunks)

2-3 T butter
¼ cup heavy cream
2-3 T maple syrup
2 tsp ground cinnamon
¼ tsp nutmeg
Sea Salt (to taste)
½ cup of chopped, roasted pecans

Cook squash pieces in boiling water or roast in the oven until tender (15-20 minutes boiling or 30 minutes in 400 oven, toss with 1 T of melted butter to roast). If boiling, drain.

Melt butter in a large saucepan and add cream to slightly warm. Add maple syrup and spices to butter/cream mixture along with the cooked squash. Mash with potato masher or use stick blender to process until smooth.

Serve topped with roasted pecans.

(Celery, Kale)

Kale and Pancetta Stuffing

(Culinary Fairy’s notes: substitute sourdough bread, add 3 more ribs of celery)

(Broccoli, Purple Carrots)

Roast Broccoli and Carrots

(Culinary Fairy’s notes: substitute orange carrots with purple carrots)

(Pineapple Pie, Celebrity Tomatoes)

Balsamic Heirloom Tomatoes

3 T balsamic vinegar
2 T extra-virgin olive oil
3 large heirloom or celebrity tomatoes
3 T chopped fresh mint
3 T chopped fresh basil
Sea Salt and Fresh Ground Pepper

Whisk together vinegar, olive oil and salt and pepper. Core and slice the tomatoes 1/3” thick and arrange in a stack in a glass container or serving dish. Drizzle each layer with the vinegar/oil mixture and sprinkle the basil and mint. Cover and chill for at least 30 minutes. Can also be made 4-5 hours in advance. Set it out approximately 1 hour prior to serving to bring to room temperature.

(Red Chard)

Mediterranean Braised Chard

(Culinary Fairy’s notes: nix the Anchovies)

(Satusma Tangerines)

Rosemary – Tangerine Coolers

(Culinary Fairy’s notes: Use Captain Morgans and add a few dashes of Angostura Bitters)

(Sugar Baby Pumpkin)

Fresh Pumpkin Pie with Walnut Crust (Gluten Free)

Roasted Pumpkin Puree

1 sugar baby pie pumpkin

Remove the pumpkin stem and with a large sharp knife split the pumpkin in half. Scoop the guts and seeds out (roast the seeds!) and place the cut sides down on a foil or parchment lined cookie sheet or baking dish. Roast at 350 for 45-60 minutes until soft and tender when pierced with a knife. Let cool and scoop the cooked pumpkin away from the skin into a 2 cup glass measuring cup. You should have approximately 2 cups of pumpkin. If you’re not making the pie right away, just cover and refrigerate until you are ready.

Walnut Crust

2 ½ cups walnuts
½ tsp ground cinnamon
1/3 cup of brown sugar
1 tsp baking soda
3 T melted butter

Preheat oven to 350. Place walnuts, cinnamon, baking soda and brown sugar in a food processor and process until walnuts are very fine. Slowly pulse and add the melted butter until it starts to bind together like a traditional pie crust dough. Pat the crust into a pie plate or tart tin and bake for 15 minutes or until golden brown, be careful not to burn.

Pumpkin Filling

2 cups of pumpkin puree
1 ¼ cup of heavy cream
3 large eggs, beaten
½ tsp of lemon zest
¼ cup of maple syrup
1/3 cup of brown sugar
2 tsp pumpkin pie spice from Trader Joe’s (or something that has cinnamon, ginger, nutmeg and cardamom)
1 tsp cinnamon
1 tsp vanilla
½ tsp salt

Mix all the ingredients together and use beater or stick blender to get it smooth. Pour into the baked crust and return to the 350 oven for 50-60 minutes. The pie is done when the center of the pie is fairly firm (doesn’t jiggle too much).

Serve with freshly whipped cream.

If you feel like a more traditional pumpkin pie, this is the best recipe I have found for that.

Suzanne’s Old Fashioned Pumpkin Pie