Thanksgiving in the Box, 2016

Happy Thanksgiving CSA Members!

We offer the following recipes, links and suggestions on how to use your CSA box this week to create your feast! Hope you all have a wonderful holiday that is filled with food, fun, family and friends!

45881431 - template greeting card with a happy thanksgiving turkey, vector illustration

Skip the Ranch Crudité Platter

I love a good dairy/gluten free ranch too, but this curry dip is an expansion on my mom’s curry mayo from my childhood.

1 cup of mayo (get creative – use vegan or avocado oil based mayonnaise)
1 T curry powder
2 tsp salt free seasoning like 21 Seasoning Salute (Trader Joes) or sub 1 tsp onion powder and 1 tsp garlic powder
1 T lemon juice
1 T Mango Chutney (chopped fine)
Freshly ground salt and pepper to taste
Optional:  A shake or two of Cayenne pepper to spice it up

Combine all ingredients and refrigerate at least 4 hours to allow the flavors to meld together.  Serve with:

Sliced Orange Carrots
Whole French Radishes
Sliced Cucumbers
Yellow or Red Pear Tomatoes
Steamed and Chilled Artichokes
Olives
Pickles

Romanesco Gratin

Finally this fractal gets a starring role in this take on the standard green bean casserole.

1 head Romanesco

Sauce
3 T butter or olive oil
1 sweet onion, chopped fine
1 pkg of mushrooms, thinly sliced
3 garlic cloves, minced
Freshly ground black pepper
1 pkg of chicken or turkey gravy
1 1/2 cups of water or 1 cup of water, 1/2 cup heavy cream (or sub your favorite milk – almond, coconut, etc)
Splash of Sherry or Madera wine (optional)

Topping
Gluten Free French Fried Onions (Sprouts)

Break up the Romanesco into bite sized pieces and steam for 7-8 minutes  until fork tender.

Saute onion, mushrooms and garlic in butter with spices.  Add water, cream (if using), wine and chicken gravy and cook over medium heat 5 minutes.   Pour over steamed Romanesco and top with crispy onions.  Bake at 400 for 15 minutes or until sauce is bubbly.

Carmelized Pancetta and Fennel Salad

1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens (note:  I used my Romaine lettuce)

Red Wine Vinaigrette:
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.

In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette:

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: scant 1/2 cup

Recipe courtesy of Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/caramelized-pancetta-and-fennel-salad-recipe.html?oc=linkback

Hmmm, the Fuyu persimmons.  I made an amazing bread pudding last year, so I’m going to post that link below, it only takes two of them!
Last year’s Thanksgiving in a Box

Also, this was quite good, I served this super easy appetizer at a Fall gathering recently.

Persimmon and Brie Crostini

1/2 baguette, thinly sliced on a slight bias (16 slices)
8 ounces Brie or other triple-cream cheese, thinly sliced
2 Fuyu persimmons, peeled, halved and thinly sliced crosswise (16 slices)
2 teaspoons light-brown sugar
Freshly cracked pepper, for serving

Preheat oven to 375 degrees with racks in the top and middle position. Place slices of baguette on a rimmed baking sheet. Toast on the middle rack until dry and light golden, 10 minutes.

Preheat broiler. Top each piece of baguette with 1 slice of Brie, 1 slice of persimmon, and a sprinkle of sugar (about 1/8 teaspoon each). Broil on top rack until sugar melts and cheese begins to bubble and turn golden, 1-2 minutes. Serve with cracked pepper.

Courtesy of Martha Stewart: http://www.marthastewart.com/1160671/persimmon-and-brie-crostini