Farm Fresh

beets, carrots, fennel, garlic, radicchio, shallots, potatoes, winter squash

What’s for Thanksgiving Dinner?

Special (holiday) delivery, just in time to stop the incessant recipe dreaming and perusing and put some Turkey Day cooking into action. And it’s the very best kind of holiday for me…the hosts are providing the turkey, and have said “bring what you want, however much you want, and by the way, we love veggies!”  I feel the need to be all-inclusive with this special Sauvie Island Organics windfall. It’s quite possible that each and every veggie I received this week is bound for the holiday (or holiday day-after!) table in some way, shape, or form. I’ll enlist my (somewhat) trusty kitchen helpers, and see where our inspiration and energy take us. Starting with the pie, of course.

hors d’ oeuvres

caramelized fennel, fig, & goat cheese toasts (CUESA)
beet spread with goat cheese & hazelnuts (Yotam Ottolenghi)

soup

roasted butternut squash and pear soup (The Daily Green)
celery root bisque with thyme croutons (Bon Appetit)

salad

nw autumn salad (Simply Classic, Seattle Junior League)
roasted beet and carrot salad (Martha Stewart)
roasted radicchio salad (Simply Recipes)

veggie sides

brown sugar glazed squash with marshmallows (Bon Appetit)

stuffing & potatoes (and potato-like)

caramelized fennel, shallot, & sausage stuffing (Amanda Hesser, NYT)
wild rice and squash dressing (Sunset)
rustic garlic & shallot mashed potatoes (Bon Appetit)

dessert

pumpkin pie with pecan praline sauce (Deb Perleman, The Smitten Kitchen)
perfect pecan pie (Cook’s Illustrated)

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