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!

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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

Romanesco Gratin

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

1 head Romanesco

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)

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