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Try Three Thanksgiving Recipes From 'Almanac'

November 20, 2020

Almanac Thanksgiving Recipes

Thanksgiving might be celebrated a little differently this year, but the Almanac team still wanted to share some recipes from Jasmine Brett Stringer of Carpe Diem fame.

Roasted Brussel Sprouts and Onions with Mushroom Lardons

Roasted Brussel Sprouts

Ingredients:
1 1/2 pounds fresh brussels sprouts, halved (or quartered, if large)
8 ounces fresh red pearl onions
8 ounces medium shallots, halved lengthwise
6 to 8 thyme sprigs
1/2 cup extra-virgin olive oil, divided
1/2 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
1 pound king oyster mushrooms, cut into 1/2-inch cubes
1 tablespoon soy sauce1 teaspoon smoked paprika

Directions:
Step 1: Preheat oven to 400°F. Toss together brussels sprouts, pearl onions, shallots, thyme, and 1/4 cup oil on a large rimmed baking sheet; sprinkle with pepper and 1 teaspoon salt. Roast in preheated oven until tender and browned, about 30 minutes. Remove from oven; remove and discard thyme sprigs.

Step 2: While brussels sprout mixture roasts, heat remaining 1/4 cup oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until just starting to brown, 6 to 8 minutes. Reduce heat to medium-low; cook, stirring occasionally, until nicely browned and nearly crisp, 6 to 8 minutes. Remove from heat. Stir in soy sauce, smoked paprika, and remaining 1/2 teaspoon salt. Transfer mushrooms to paper towels to drain. Stir mushroom mixture into brussels sprout mixture just before serving.

Note: Shiitake mushrooms can be substituted for king oyster mushrooms.


Roasted Butternut Squash and Radicchio and Goat Cheese Salad

Roasted Butternut Squash

Ingredients:
2 tbsp chopped chives
2 tbsp chopped parsley leaves
10 oz of a soft cheese like goat cheese or Boursin
1 cup of raw walnuts
1.5 lb butternut squash, peeled and cubed (HACK: purchase cubed butternut squash from your local grocery store in the produce section)
3 tbsp +1/3 cup olive oil divided
1/2 tsp black pepper, divided
1/4 cup Sherry Vinegar
2 tsp Dijon mustard
1/2 tsp honey
1/2 cup olive oil
1 medium head of radicchio, torn into large leaves

Directions:
1: Preheat oven to 350 ºF. Bake walnuts in a single layer on a baking sheet for 8 minutes.

2: Combine chopped chives and parsley

3: Turn oven up to 425 ºF. Place butternut squash on a large baking sheet. Drizzle with 3 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 16-18 minutes, until just softened. Let rest about 10 minutes.

4: In a large bowl, whisk together the vinegar, mustard, honey, 1 tsp salt and 1/4 tsp black pepper. While whisking, drizzle in the olive oil. Transfer 1/4 cup of dressing to a small bowl and set aside. Add radicchio leaves to remaining dressing and mix well.

5: In a large bowl, whisk together the vinegar, mustard, honey, 1 tsp salt and 1/4 tsp black pepper. While whisking, drizzle in the olive oil. Transfer 1/4 cup of dressing to a small bowl and set aside. Add radicchio leaves to remaining dressing and mix well.


Apple Cider Mimosa with Fresh Berries

Ingredients:
4 cups of your favorite purchased or homemade apple cider
1 bottle of Prosecco
Fresh Berries for garnish (cranberries, pomegranate seeds, raspberries – you want something red in color)

Directions:
Pour 4 cups of cider into pitcher
Add 1 bottle of prosecco
Garnish glasses with berries

Apple Cider Mimosa

© Twin Cities Public Television - 2020. All rights reserved.

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