Beet Salad with Almond butter and Gorgonzola

A Great Thanksgiving Side with Your Turkey

Ingredients for Almond Butter

• 1/2 cup toasted almonds
• 1/2 garlic clove, chopped
• Pinch of cayenne
• Salt
• 1 to 2 tablespoon extra-virgin olive oil

Ingredients for Beet Salad

• 1 1/2 pounds Beets
• 2 tablespoons Sherry vinegar
• 1/4 cup extra-virgin olive oil
• 3 tablespoons finely chopped shallot
• 3 tablespoons finely chopped chives
• Crumbled gorgonzola or other blue cheese
• Salt

Directions for Almond Butter

• Grind almonds, garlic, and cayenne in a food processor.
• With motor running, add just enough olive oil to make a silky paste.
• Season with salt.

Directions for Beet Salad

• Simmer beets in 3 inches of water 30 minutes until tender.
• Cool in liquid, uncovered, about 30 minutes.
• Peel and cut into 1/2-inch wedges.
• Whisk together vinegar and 1/2 teaspoon salt, and olive oil.
• Add shallots and chives and toss with beets.
• Spoon almond butter on plates.
• Place beets on top.
• Sprinkle with gorgonzola to taste.

Beet and Celeriac Salad

from Epicurious.com

Ingredients

• 6 medium beets (2 1/4 pounds with greens), trimmed, leaving 1 inch of stems attached
• 1 (1 pound) celery root (celeriac)
• 2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
• 2 tablespoons minced shallot
• 1/4 cup olive oil
• 3/4 teaspoon salt
• Pepper to taste
• 1/2 cup chopped toasted walnuts

Directions

• Put oven rack in middle position.
• Preheat oven to 425° F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each).
• Roast until tender, about 1 1/4 hours.
• Peel celery root and cut into 1/8 inch thick matchsticks.
• Whisk together lemon juice, shallot, olive oil, salt, and pepper in a large bowl.
• Add celery root and toss until coated.
• Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets.
• When cool enough to handle, slip off skins and remove stems.
• Cut beets into 1/8 inch thick matchsticks.
• Toss with celery root.
• Let salad stand, covered, at room temperature 1 hour.
• Taste salad and season with more lemon juice and salt, if necessary.
• Toss with walnuts.

Harvard Beets

Ingredients

• 3 pounds fresh beets, trimmed but not peeled
• 2/3 cup sugar
• 4 teaspoons cornstarch
• 1/2 cup cider vinegar
• 2 tablespoons unsalted butter
• 1/2 cup feta cheese
• Salt

Directions

• Simmer the beets in salted water, covered, until tender, about 40 minutes.
• Drain, reserving 1/2 cup of the liquid.
• When cool, slip off skins.
• Cut into a 1/4 inch cubes. Yield 6 cups.
• Set aside.
• In a sauce pan, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid.
• Bring to gentle boil.
• Whisking constantly, 30 seconds or until thickened.
• Remove from the heat.
• Whisk in butter until melted.
• Stir in beets.
• Toss with feta and season with salt, if necessary.
• Serve at room temperature.

Quick Sautéed Broccoli Raab

from Andrew at Clear Brook Farm

Ingredients

• 1 pound broccoli raab
• 2 cloves garlic
• Olive oil
• Balsamic vinegar
• Salt
• Hot pepper flakes (optional)

Directions

• Rinse and chop broccoli raab into 2 inch pieces.
• Add greens to pot of boiling water.
• Boil 4 - 5 minutes.
• Drain.
• Meanwhile, saute garlic in olive oil.
• Add broccoli raab.
• Salt to taste.
• Add pepper flakes to taste.
• Sauté 5 minutes.
• Drizzle with vinegar and more olive oil, as necessary.
• Serve.

Roasted Brussel Sprouts

from Andrew at Clear Brook Farm

Ingredients

• Brussel Sprouts (about 2 pounds)
• 2 - 3 tablespoons olive oil
• 2 cloves crushed garlic
• Salt and pepper to taste

Directions

• Preheat oven to 400.
• Peal any bad leaves off sprouts.
• Bring 1 quart of water to a boil.
• Simmer sprouts for 4 - 5 minutes.
• Drain.
• Toss with olive oil, crushed garlic, and salt to taste.
• Place sprouts on baking sheet.
• Bake for 25 - 30 minutes.
• Turn every 8 minutes so as not to burn.

Hot and Sour Cabbage Salad

from Epicurious.com

Ingredients

• 1 pound Napa cabbage (1/2 head), thinly shredded
• 2 tablespoons minced onion
• 1/4 cup seasoned rice vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon sugar
• 1/2 to 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon sesame oil

Directions

• Put cabbage and Onion in a large bowl.
• In small sauce pan, heat vinegar, ginger, sugar, and red pepper flakes.
• Stir until sugar is dissolved.
• Bring to boil.
• Pour hot dressing over cabbage, tossing to combine.
• Add sesame oil just before serving.

Crescent Hill Cole Slaw (Cabbage)

Andrew and Anne's favorite cole slaw

from Somethin's Cookin' in the Mountains

Ingredients

• 1 large head cabbage
• 1 onion (optional)
• 2 carrots
• 1/2 cup sugar
• 2/3 cup vegetable oil
• 3/4 cup vinegar
• 1 teaspoon dried mustard
• 1 teaspoon celery seed
• 2 teaspoon salt (or less to taste)

Directions

• Shred cabbage, carrots, and onion into a large bowl.
• Combine remaining ingredients in sauce pan.
• Bring to boil.
• Pour evenly over cabbage mixture while hot.
• DO NOT STIR.
• Refrigerate at least 4 hours covered.
• When serving, dip down to the bottom for the dressing mix.

Celery Root Bisque with Thyme

Ingredients

• 1/4 cup butter (or use 1/8 olive oil and 1/8 butter)
• 1 cup chopped celery (optional)
• 1/2 cup coarsely chopped shallots or onions
• 2 pounds celery roots (celeriac), peeled, cut into 1/2 inch cubes (about 5 1/2 cups)
• 2 medium potatoes, peeled, cut into 1 inch pieces
• 5 cups low-salt chicken or vegetable broth
• 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dry
• 1/4 cup whipping cream
• Fresh thyme for garnish
• Croutons (optional)

Directions

• Melt butter in heavy large pot over medium heat.
• Add celery.
• Cover and cook until slightly softened, about 3 minutes.
• Add shallots/onion; sauté uncovered 3 minutes.
• Stir in celery root cubes and potato, broth, and 1 1/2 teaspoons thyme.
• Increase heat to high.
• Bring to boil.
• Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes.
• Cool slightly.
• Working in batches, transfer soup to blender and puree until smooth.
• Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.
• Stir cream into soup and bring to simmer.
• Season to taste with salt and pepper.
• Ladle soup into bowls.
• Sprinkle with additional thyme and croutons.

Abbey's Braised Cauliflower or Romanesco

Ingredients

• 1 head cauliflower or romanesco
• 1 medium onion
• 2 cloves garlic
• 1/2 cup parmesan cheese
• Olive oil
• Salt
• Red pepper flakes (optional)

Directions

• Break or cut romanesco into 1 1/2 inch pieces.
• Blanch in boiling water 3 minutes.
• Crush garlic.
• Chop onion.
• Sauté onion and garlic in olive oil.
• Add drained romanesco and cook until tender.
• Salt and pepper to taste.
• Top with grated parmesan.