Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with an array of lovingly-crafted accoutrements that range from tart-sweet cranberry sauce and housemade cornichons to freshly-baked multigrain bread, stollen fruit loaf and festive gingerbread figurines. Also included in this holiday lineup: dried Porcini mushrooms, imported pasta, farm-fresh eggs, chocolate-coated cherries and seasonal produce that includes carrots, baby red beets, Huckleberry Gold potatoes, crisp apples, beautiful pears and peppery arugula greens. From our family to yours—happy holidays!

Here are a few recipe ideas for the week:

Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your holiday table.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Roasted Fingerling Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

Roasted Potatoes & Parsnips with Herbs

Fragrant herbs add a bright touch to these roasted vegetables.

Ingredients:
1 pound Huckleberry Gold potatoes
1½ pounds parsnips
1 yellow onion
2 tablespoons chopped fresh herbs, such as parsley and thyme
2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste

Method:
1. Preheat oven to 425°.

2. Combine all the fingerling potatoes, onions and parsnips in a large bowl, tossing with the olive oil to coat. Season generously with salt and pepper. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25-35 minutes or until potatoes and parsnips are tender and browned in spots, turning after 15 minutes. Remove from the oven.

3. Garnish with the fresh-chopped herbs before serving.

Caramelized Delicata Squash

Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and savory.

Ingredients:
1 pound Delicata squash, trimmed, peeled, seeded and cut into half moon slices
½ cup olive oil
2-3 garlic cloves, peeled and crushed
1 tablespoon brown sugar
3 tablespoons white wine vinegar
Sea salt and fresh ground pepper
1 tablespoon fresh mint, minced (optional)

Method:
1. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is softened and fragrant, but not browned, 3 to 4 minutes. Press down on cloves to release their flavor, then remove from skillet and set aside.

2. Arrange a layer of squash slices in the skillet and fry, turning once or twice, until lightly browned on both sides and just tender. Transfer to a platter and continue to fry squash in batches.

3. In a small bowl, dissolve the sugar in the vinegar. Carefully return all of the squash slices to the skillet. Sprinkle sugar-vinegar mixture over the squash and season with salt and pepper. Cook, gently moving pieces of squash around, for about 2 to 3 minutes, or until sauce is reduced to a thick syrup. Sprinkle mint over top if using.

4. Return squash to platter, cover loosely and let sit for about 30 minutes to allow flavors to mingle. Serve at room temperature.

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Butter-Braised Carrots with Thyme

Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.

2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.

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