It’s almost turkey time—allow us to lend a helping hand with the big meal with a beautiful assortment of housemade accoutrements like our wild mushroom duxelles and herb compound butter, plus seasonal produce including Brussels sprouts, Chantenay carrots, yams and pearl onions. Also included: Provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and chicken stock to cranberries for homemade sauce. Here’s to a happy holiday—and satisfied stomachs, too!
Here are a few recipe ideas for the week:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.
How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.
Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Rustic Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
6 golden beets, trimmed of greens, leaving 1-inch of stem attached
1 bunch carrots, trimmed of greens and cut into ¾-inch matchsticks
Sea salt and fresh ground pepper
2 tablespoons freshly chopped green herbs, such as parsley and mint
½ cup olive oil
¼ cup white balsamic vinegar
1-2 tablespoons honey
1 finely-minced garlic scape
Sea salt and fresh ground pepper
1. Preheat oven to 425°. Wrap beets tightly in foil and roast in the oven until tender, about 1 hour. Meanwhile, toss carrots with oil and salt and pepper to taste in a shallow baking pan.
2. Remove beets from oven and then roast carrots in the oven at the same temperature until tender, about 20 minutes.
3. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into wedges.
4. To make the vinaigrette, whisk olive oil, white balsamic vinegar, honey, salt, pepper, and garlic scapes together in a bowl until smooth.
5. Transfer carrots and beets to a serving platter and drizzle with the vinaigrette, seasoning with salt and pepper if needed. Garnish with freshly-chopped herbs; can be served either warm or at room temperature.
Though sunshine continues to reign during the day, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of new produce options—from lovely ripe pears and bright carrots to golden Chanterelle mushrooms. Thus, this week’s box embraces the crisp, soulful flavors of fall as they converge with late summer favorites like corn and tomatoes, mixing these seasonal ingredients with rustic semolina pasta, Gruyère cheese bread and a light, fresh Austrian white wine.
Here are few recipe ideas for the week:
Pasta with Sautéed Chanterelle Mushrooms & Herb-Roasted Cauliflower
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Sweet Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.
Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, risotto, or any recipe calling for vegetable stock.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Lemon Sprouting Broccoli
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Honey-Poached Pears with Crème Fraîche
This lovely, light dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.