Holiday Accoutrements Recipes
It’s almost turkey time—and while the holiday is looking different for many of us this year, we hope to help you find comfort and joy in the kitchen with a bevy of accoutrements like Challah bread, housemade citronette and organic cranberries, plus seasonal produce like red Garnet yams, Brussels sprouts, carrots, fennel and meaty Matsutake mushrooms. Also included: More provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and fresh chestnuts to locally-milled flour for your pies, plus some creative recipe ideas in case you’re in the mood to add in something new this year. Happy Thanksgiving!
Here are a few recipe ideas:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.
Cranberry-Glazed Brie
Baked until the Brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.
Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your Thanksgiving menu!
Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!
Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Brussels Sprouts with Chestnuts & Bacon
A great holiday side!
Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
Fall Comforts Recipes
As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—like smoky Skagit River Ranch bacon and fragrant fresh sage to accent a beautiful bowl of piping-hot Jacob’s Cattle beans, plus Pain au Levain bread, lively Tuscan red wine and a vibrant produce selection that includes zucchini, Tropea onions, broccolini and Supersweet corn. Also complemented by farm-fresh eggs and Chanterelle mushrooms, this box is a lovely snapshot of the season at its best.
Here are a few recipe ideas for the week:
Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!
Roasted Beet Salad with Mesclun Greens & Crumbled Chevre
Topped with a light vinaigrette and roasted seeds, this salad is both colorful and satisfying.
Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.
Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Sautéed Zucchini with Bacon & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with flavor.
Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!
Ingredients:
½ pound dried Jacob’s Cattle beans, soaked
3 pieces (about 5 ounces) thick-cut bacon
1 small onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
4-5 small cloves garlic, minced
4 heaping teaspoons crumbled sage, divided
1 teaspoon sea salt
Fresh ground black pepper, to taste
A splash of wine or vinegar, for deglazing
Olive oil, for garnish
Method:
1. Transfer beans and their soaking liquid to a medium saucepan. Add water to cover by at least 1 inch, if necessary, and bring to a boil over medium-high heat. Reduce heat to low and simmer gently, covered, until beans just begin to soften, about 30 minutes.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Remove bacon to a clean plate. Pour off all but 1 tablespoon of bacon grease. Deglaze pan with a splash of wine or vinegar and scrape up all of the browned bits. Add onions, celery, carrot, and garlic to the skillet. Crumble in 2 teaspoons of sage and sprinkle with salt. Sauté over low heat, very slowly, until vegetables are very soft and slightly caramelized, about 20 minutes.
3. Add vegetables and salt to the beans. Simmer, partially covered, until beans are tender and cooking liquid has thickened, about 1 hour 15 minutes. During the final 5 minutes of cooking, add the remaining sage and freshly ground black pepper: taste and adjust seasonings. Serve hot, drizzled with olive oil and topped with crumbled bacon.
Sage-Infused Butter
The perfect finishing touch for al dente pasta!
Ingredients:
4 tablespoons fresh sage leaves, coarsely torn
¼ cup butter
Method:
1. In a small skillet, melt butter with sage leaves, swirling to coat. Bring to light simmer, turn off heat and allow to cool slightly. Remove leaves and toss infused butter with pasta.
