Tag: thanksgiving

Roasted Butternut Squash Soup with Sage Croutons

When I think of fall cooking, I think of pumpkins and apples and butternut squash! In the past few weeks, I’ve given you a pumpkin and an apple recipe, so I owe you a butternut squash one.

This recipe is particularly easy and especially delicious. It’s for Roasted Butternut Squash soup! It’s also hearty and perfect for the crisp weather. It can be eaten alone — a meal in and of itself — or you can enjoy it alongside a sandwich or a salad. Actually, it’s a perfect starter for your Thanksgiving dinner!

It requires only a handful of ingredients which you likely have on hand — with the exception of the fresh sage . . . And, the fresh sage is really what sets it apart.

I think sage is particularly comforting. Or maybe it’s just that the smell reminds me of the holidays, specifically Thanksgiving. In fact, sage makes an appearance in many traditional Thanksgiving dishes — from the seasoning on the turkey to the gravy to the stuffing (or dressing, depending on where you are from!). In the instance of this soup, the sage really complements the roasted, caramelized squash. It also tastes great infused in some croutons.

Speaking of croutons . . . this soups begs for a few. So, I included a recipe for those too!

Enjoy!

Roasted Butternut Squash Soup
Yields 6 cups, enough for a family of four

1, 3lb butternut squash, cut into 1 inch cubes
5 tablespoons olive oil
1 onion, chopped
2 stalks of celery, chopped
8-10 fresh sage leaves, chopped (approximately 1 tablespoon)
6 cups of chicken stock (or non-tomato based vegetable stock)
salt and pepper to taste

Preheat the oven to 400 degrees. In the meantime, arrange the butternut squash cubes on a large baking sheet, drizzle with approximately 3 tablespoons of olive oil. Season with salt and pepper and roast in the oven until caramelized, approximately 20-30 minutes. Please keep in mind that the squash will not be fork tender when you remove it from the oven.

In a large pot over medium to low heat, add the remaining olive oil. Once the oil comes to temperature, add the chopped onion and celery and cook until translucent, approximately 5-7 minutes. Then add the chopped sage, salt and pepper to taste. Let the sage cook with the onions and celery for a few minutes so it infuses the vegetables. Then, add the roasted butternut squash and the chicken stock. Bring the pot to a boil, then reduce the heat and let the vegetables simmer on low until everything is fork tender, approximately 20 minutes. Then, in two batches, add the soup mixture to the base of a blender and blend until smooth. Serve hot or refrigerate for a later date. Croutons make an excellent accompaniment. See the recipe below!

Homemade Sage Croutons

2-3 cups of day old bread (I used leftover ciabatta bread)
2-3 tablespoons of olive oil
salt and pepper to taste
4-5 fresh sage leaves, chopped

Preheat the oven to 400 degrees. Add bread, olive oil, salt, pepper and fresh sage to a baking sheet. Toss the bread so that it’s lightly coated with olive oil. Toast in the oven until the bread browns lightly, approximately 10 minutes.

Helpful Hint: If your soup is too thick, add a little extra stock to thin it out. This may happen if you boil the soup longer than you should and too much of the stock evaporates. It’s an easy fix provided you have some extra stock on hand — and worse case, you can always add some water.

October 24, 2016
Shaved Brussel Sprout Salad with Toasted Walnuts and Parmigiano-Reggiano

Many years ago (probably a decade), before we had kids and could go trek into New York City for an amazing meal, we happened to dine at Mario Batali’s restaurant Lupa. We had the most delicious raw brussel sprout salad — which I think had pecorino cheese in it . . . It was the first time I had even had raw brussel sprouts. And, they were delicious. Not only did I love them, but I totally preferred them over cooked brussel sprouts.

Of course, I had to try to re-create the recipe, or some version of it. Mine is actually a little bit different from the original raw brussel sprout salad I feasted on many years ago. It includes toasted walnuts and lemon juice — but overall, it’s a really delicious, light and simple recipe!

If you are wondering where you can find shaved brussel sprouts, you can actually purchase them at Trader Joe’s which offers a pre-packaged option. If you don’t have a Trader Joe’s in your neck of the woods I suggest that you throw the brussel sprouts into the food processor to replicate the texture — or you could use a mandolin, but I would fear for your fingers.

This salad is great because, 1. it’s seasonal; 2. it’s delicious; 3. unlike a dressed green salad, it can sit in the refrigerator and not get soggy. In fact, the salad is better once it’s marinated overnight. It’s also the perfect salad to serve at a holiday meal.

Shaved Brussel Sprout Salad with Toasted Walnuts and Parmigiano-Reggiano

Serves 4

10 ounces shaved/shredded brussel sprouts
1/3 cup of olive oil
4 tablespoons lemon juice
1/4 teaspoon salt
pepper to taste
1/2 cup parmigiano-reggiano, shaved
3/4 cup of toasted chopped walnuts

In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Place the brussel sprouts in a large bowl. Add the dressing, toasted walnuts and cheese and toss to combine. Serve immediately or refrigerate overnight.

November 15, 2015
Thanksgiving Starters, Sides & Desserts

Thanksgiving is one week away. Is your Thanksgiving dinner menu planned? If you are still searching for starters, sides and desserts, we have some great recipes for you. In fact, they are not only delicious dishes, but they are healthy alternatives to traditional Thanksgiving favorites.

Check out some of our favorite recipes below:

A wonderful, light and delicious appetizer is our White Bean Dip with Seasoned Pita Chips.

And, what better way to start your dinner than with a savory Roasted Butternut Squash Soup with Sage Croutons?

Looking for a festive salad? Try our Harvest Salad with Arugula, Roasted Butternut Squash and Quinoa.

We have some great sides to accompany your turkey or veggie loaf, including our Balsamic Brussel Sprouts.

Roasted Sweet Potatoes.

And, our Smashed Potatoes.

For dessert, we try our Apple Raisin Clafoutis.

And, our Maple Sweet Potato Pie!

We hope some of our delicious starters, sides and desserts make it onto your table this holiday season!

November 20, 2014
Maple Sweet Potato Pie

Thanksgiving is one of my favorite holidays because the focus isn’t on gifts, but on family — and food! And, not just any food — familiar and traditional food.

In fact, I bet your family is expecting a decadent pecan pie, sugared yams and your famous stuffing. I think the one thing to keep in mind is that it’s a special day — a day to splurge — a day to delight in familiar traditions and recipes, but you might want to consider adding a new recipe or two! This particular recipe is a great alternative to heavier pies made with white sugar and cream. Everyone will love this version of sweet potato pie that lightens up the ingredients but does not compromise flavor.

I used a traditional recipe, but swapped out the white sugar for grade B maple syrup. I generally substitute maple syrup for white sugar — 1:1. However, I used half the amount of maple syrup this time, and it was perfect. You would never know the recipe was altered. I promise!

The key to this recipe is roasting your sweet potatoes. DO NOT use canned sweet potato puree. As a busy mom, I tried a short cut. It didn’t work. Take the time to roast your own sweet potatoes . . . it will set up perfectly and have a delicious, dense texture.

You can use any pie crust that works for you. I tend to use pre-made pie crust. There are some really good ones on the market — I like Trader Joe’s frozen pie crust. It saves time, which is important, especially around the holidays.

You can make one 9-inch deep dish pie with this recipe — or two shallow 9 inch pies.

If you are considering a new Thanksgiving dessert, I hope you try our Maple Sweet Potato Pie. It’s so good, you may even consider it a replacement for your traditional pumpkin pie!

Maple Sweet Potato Pie
Yields 8 slices

2 cups of roasted sweet potato puree (I roasted 3 medium sized sweet potatoes in their skin, in foil, at 400 degrees, until they were fork tender. I peeled them and mashed them in a bowl)
2 eggs, beaten
1 cup of milk (I used 2% milk, but feel free to substitute)
3/4 cup of grade B maple syrup
1 teaspoon, vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/8 teaspoon of salt
1, 9-inch prepared deep dish pie crust or 2, 9-inch prepared shallow pie crusts (like the ones you find in the freezer case of your supermarket!)

Preheat oven to 400 degrees.

In a large bowl, add the mashed sweet potatoes, eggs, milk, maple syrup, cinnamon, ground ginger, salt and vanilla extract to a large bowl and beat with a hand mixer until combined.

Pour sweet potato mixture into a prepared pie shell (or two depending on whether you use one deep dish or two shallow pie crusts). Bake for 10 minutes at 400 degrees and then lower the temperature to 350 degrees and bake for an additional 30-40 minutes for the two shallow pies and an additional 40-50 minutes for the deep dish pie. The pie will be done when the center is set and not jiggly.

Let the pie cool and serve at room temperature — or cold — and top with whipped cream — or nothing — it’s delicious either way!!

Helpful Hint: If your sweet potatoes are too stringy, you can press them through a potato ricer.

November 10, 2014
Harvest Salad with Arugula, Roasted Butternut Squash and Quinoa

I like to mix grains and seeds into my salads. They offer an interesting texture and help fill me up. In fact, recently I attended an event where they featured a green salad and a quinoa salad, and I wondered why they didn’t just combine the two. So, I decided to make one beautiful salad with greens and quinoa — along with the addition of some nice seasonal ingredients.

This salad includes a blend of peppery arugula juxtaposed by sweet roasted butternut squash. I added cooked red quinoa, roasted pumpkin seeds for crunch and pomegranate seeds for some added texture and color! I also topped mine with some nutty shaved parmigiano-reggiano cheese, but that’s completely optional.

It’s a beautiful salad — perfect for the fall — and, I think, perfect for a holiday table.

Harvest Salad with Arugula, Roasted Butternut Squash and Quinoa
Serves 4

5 ounces of arugula greens (I used half of a bag of pre-washed arugula)
1 cup of cooked red quinoa
2 cups of roasted butternut squash (which was salted, peppered and olive oiled)
1/3 cup of pomegranate seeds
1/3 cup of roasted pumpkin seeds (mine were salted)
1/4 cup of balsamic vinaigrette
1/4 cup of shaved parmigiano-reggiano cheese

In a large bowl, add the arugula greens, quinoa, butternut squash, pomegranate seeds, pumpkin seeds, balsamic vinaigrette (recipe follows) and toss to combine. Top with shaved parmigiano-reggiano cheese.

Simple Balsamic Vinaigrette
Yields 1 cup

3/4 cup of olive oil
1/4 cup of balsamic vinegar
2 teaspoons of brown sugar
1 clove of garlic, crushed
salt and pepper to taste

Add, to a mason jar or lidded container, olive oil, balsamic vinegar, brown sugar, crushed garlic, salt and pepper to taste — shake until combined. Vinaigrette will keep in the refrigerator for at least one week.

October 30, 2014