3 Recipes To Try This Thanksgiving
BUTTERNUT SQUASH SOUP
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 carrots peeled and chopped
1 green apple peeled and chopper
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
Directions
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash, carrots, and apple, and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with roasted pepitas and/or crusty bread.
FARRO SALAD
Ingredients
1 c. whole-grain farro
2 c. low-sodium vegetable broth
1 1/2 tsp. kosher salt
1 Bay leaf
1/3 c. extra virgin olive oil
1/2 lemon + zest
1 tbsp. dijon mustard
2 tsp. honey
Freshly ground black pepper
2 c. lightly packed arugula
1 Green apple, chopped
¼ c pomegranate seeds
Directions
In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.
Make dressing: in a medium bowl, combine the cooled olive oil with juice from lemon and zest, mustard, and honey and season with salt and pepper.
Assemble salad: combine cooked farro, arugula, apple, and pomegranate seeds. Drizzle dressing over salad and toss to coat.
APPLE CRISP
Ingredients
- apple layer-
6 apples (use some red and green) thinly sliced
1/4 cup bourbon
2 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla
Dash of salt
-topping-
1 cup oats
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup coconut oil
1/3 cup chopped hazelnuts
Dash of salt
Directions
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all of the apple layer ingredients and toss to coat. Transfer to an 8″x 8″ baking dish. Shake pan to spread apples into an even layer.
In a bowl, combine all of the crumb topping ingredients. Use your fingers to break up the coconut oil and spread through mixture until crumbly. Evenly pour topping over the top of the apples.
Bake for 45-50 minutes or until topping is browned and thick sauce has formed in bottom of dish. Allow to cool 10 minutes before serving.