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