Thanksgiving Feast 2013

Here’s a recap of the dishes I prepared for Thanksgiving.  Please forgive the poorly-lit sometimes blurry iPhone photography.  I didn’t follow a recipe for anything, but I’ll list the ingredients I used.

Cranberry Sauce
Fresh cranberries
Juice and zest of an orange
White sugar
Water

Oven Roasted Brussels Sprouts
Brussels sprouts
Olive oil
Salt + pepper

Butternut Squash Chestnut Soup
Onions
Red bell pepper
Butternut squash
Chestnut paste
Coconut milk
Water
Salt + pepper
Cayenne pepper
Rubbed sage

Roasted Golden Beets with Cashew Cream
Golden beets
Raw Cashews
Tahini
Lemon juice
Water
Salt

Potato Galette
Red potatoes
Sweet potatoes
Olive oil
Fresh rosemary
Fresh thyme
Salt + pepper

I know it looks awful in the picture but it was amazingly delicious.  Next time, I won’t put any sweet potatoes on the bottom layer because they caramelized a little too much.

Stuffed Acorn Squash
Roasted acorn squash
Farro
Dried cranberries
Almonds
Chickpeas
Olive oil
Pomegranate molasses
Salt + pepper

I also baked an apple pie and made a huge batch of whipped coconut cream, but we were all too full to eat any dessert tonight.

What did you eat for Thanksgiving?

Advertisement

What’s in the Box: November 2, 2012

These are the goodies that were delivered today:

2 delicata squash
1 yellow onion
5 fuji apples
3 valencia oranges
1 green romanesco
2 avocados
4 kiwi
1 bunch baby broccoli
1 bunch carrots
1 bunch lacinato kale
1 head lettuce

I think I’ll use the kiwi and avocado to make this kiwi salsa.  I still have the pomegranate from my shipment last week.

The apples will go very well with Somer’s macadamia brie en croute. I made the brie this morning, now I just need to summon the motivation to make the cranberry compote and some puff pastry!

Any suggestions for how to use the veggies?

Veganized: CPK Pear + Gorgonzola Pizza

Vegan Pear and Gorgonzola Pizza
Yields 2 servings (one large pizza or two personal pizzas)

**Disclaimer: I didn’t measure anything when I made this pizza.  The measurements provided below are approximations.

For the ‘gorgonzola’ cream:

3/4 cup raw cashews, soaked overnight
2 tbsp tahini
Juice of 1 lemon
Olive oil
Salt, to taste

In a food processor, combine cashews, tahini, and lemon juice. Slowly add olive oil while food processor is running, until mixture starts to become smooth. Continue processing until all chunks are gone, about 5 minutes. Add salt and run food processor for one more minute.

For the pomegranate vinaigrette:

1 tsp dijon mustard
2 tbsp pomegranate molasses
1 tbsp balsamic vinegar
Salt and pepper, to taste
2 tbsp olive oil

In a small bowl, whisk mustard, pomegranate molasses, balsamic vinegar, salt and pepper. Continue whisking while slowly adding olive oil.

For the pizza:

Prepared pizza dough, I made a half batch of this pizza dough recipe that yields a lot of extra dough to use later
1 pear, cored and thinly sliced
1 medium onion, cut into thin slices
2 tbsp olive oil
1 tbsp balsamic vinegar
1/4 cup raw hazelnuts, roughly chopped
salad greens of your choice (I used radicchio)
1 batch ‘gorgonzola’ cream
1 batch pomegranate vinaigrette

Remove pizza dough from fridge 30 minutes prior to baking.  Preheat oven to 400° and line a baking sheet with parchment paper.

Heat olive oil and balsamic vinegar in a pan over medium-high heat.  Cook onions until they are caramelized.

Roll pizza dough to desired thickness on a floured work surface (I used a fist-sized ball of dough for each personal pizza).  Transfer dough to baking sheet.

Assemble pizza(s) by spreading gorgonzola cream over dough, layering pear slices, and sprinkling caramelized onions and chopped hazelnuts.  Bake until crust rises and is slightly crispy.

Toss greens in vinaigrette and place on pizza.

Enjoy!