Recipes for Thanksgiving Week

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Fruit Recipes
Hassleback Apples
Oatmeal Brown Sugar Baked Apples

Veggie Recipes
Sweet Potato Bake with Sage-Butter Sauce
Blue Cheese & Red Potato Tart
Broccoli Cheese Dip
Kale Salad with Brussels Sprouts & Apples
Healthy Chicken (or Turkey!) Stew with Butternut & Quinoa
Carrot Slaw

Hasselback Apples

CookingLight - http://simmerandboil.cookinglight.com/2015/08/12/hasselback-apples-recipe

2 large firm apples (Honeycrisp work well), peeled, cored, and halved vertically

Cooking spray

4 tablespoons brown sugar, divided

2½ tablespoons butter, melted and divided

¾ teaspoon ground cinnamon, divided

2 tablespoons old-fashioned rolled oats

1 teaspoon all-purpose flour

¼ teaspoon kosher salt

1½ cups vanilla ice cream

• Preheat oven to 400°.
• Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon; brush mixture evenly over apple.
• Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
• Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream.

Oatmeal-Brown Sugar Baked Apples

the kitchn - http://www.thekitchn.com/recipe-baked-apples-stuffed-with-oatmeal-brown-sugar-75752

4 medium apples

1/4 cup brown sugar 

1/4 cup old-fashioned rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch ground cloves

1 tablespoon butter, divided in four

1 cup hot water

Optional extras: Orange zest, lemon zest, grated ginger, candied ginger, raisins or other dried fruit, chopped nuts, cream cheese, mascarpone, peanut butter, Nutella

• Preheat oven to 375°F with a rack in the lower-middle position.
• Remove the core of the apples, cutting to within a half-inch of the bottom of the apple and creating a well roughly 3/4-inch wide. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.
• Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples, packing the wells firmly.
• Arrange the apples in a baking dish (like an 8x8-inch Pyrex dish), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
• Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.
• Serve with a scoop of ice cream, crème fraîche, or whipped cream. 

Sweet Potato Bake with Sage Butter Sauce 

Rasamalaysia - http://rasamalaysia.com/sweet-potato-bake-sage-butter-sauce/2

3 sweet potatoes, cleaned and sliced thin

Salt, to taste

freshly ground black pepper, to taste

4 tablespoons unsalted butter

2 cloves garlic, minced

1 sprig sage, chopped

1 cup (90 g) pecorino romano cheese, shredded

• Preheat the oven to 350 degrees F. Coat a 9-inch baking dish with nonstick spray.
• Arrange the sweet potato slices in a circular pattern in the baking dish. Season with salt and pepper. Transfer to the oven to bake for 1 hour.
• During the last few minutes of baking, combine the butter, garlic and sage in a small pan and cook on medium heat until the sage is crisp and the butter is slightly golden brown.
• Remove the sweet potato from oven and place on a trivet. Drizzle the sage butter sauce evenly as possible over the sweet potatoes. Sprinkle on the cheese, and serve.

Blue Cheese and Red Potato Tart

Gourmet, via love & olive oil - http://www.loveandoliveoil.com/2010/08/down-on-the-farm-blue-cheese-and-red-potato-tart.html

 

Tart Shell:

1 1/4 (5 1/2 ounces) cups flour

1 tablespoon plus 2 teaspoons cornstarch

1/4 teaspoon salt

6 tablespoons (3 ounces) butter, diced

1 large egg

Filling:

1 pound small red potatoes, scrubbed and cut into 1/4-inch slices

1 cup heavy cream

1 large egg yolk

1/4 pound blue cheese, crumbled (about 3/4 cup)

1 tablespoons finely chopped herbs of choice, such as thyme and rosemary

Fine sea salt for sprinkling

• In a large bowl, combine the flour, cornstarch and salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely.
• On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Level the edges, and refrigerate for 30 minutes.
• Preheat oven to 350°F. In a medium saucepan, cover potato slices with water by two inches. Simmer, uncovered, until tender, about 10 minutes. Drain. If the potatoes don’t seem very dry, pat them dry with towels.
• Arrange potato slices, overlapping slightly, in concentric circles around the tart pan. Sprinkle blue cheese over potatoes. Whisk cream and egg yolk together and pour into tart shell, then sprinkle tart with herbs of your choice and salt.
• Bake tart on a baking sheet until bubbling and golden brown, about 45 to 50 minutes. Cool in pan on rack and serve warm or cold. With a big green salad, for balance.

Baked Broccoli Parmesan Dip
Damn Delicious - http://damndelicious.net/2014/04/16/baked-broccoli-parmesan-dip

2 teaspoons olive oil

1/4 cup Panko

8 ounces Cream Cheese, at room temperature

2 1/2 cups fresh broccoli florets

3/4 cup shredded cheddar cheese, divided

1/2 cup sour cream

1/4 cup grated Parmesan

1/4 cup milk

1 tablespoon Creole Seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

• Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
• Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
• In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, Emeril's Essence, garlic powder and onion powder; season with salt and pepper, to taste.
• Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes.
• Serve immediately, sprinkled with Panko, if desired.

Kale Salad with Brussels Sprouts, Apple, & Hazelnuts

Epicurious - http://www.epicurious.com/recipes/food/views/kale-salad-with-brussels-sprouts-apples-and-hazelnuts?mbid=nl_fig_11092015_Daily&CNDID=35824472

2/3 cup hazelnuts (3 ounces)

1/4 cup fresh lemon juice (from 1 large lemon)

2 tablespoons Dijon mustard

2 tablespoons finely chopped shallot (about 1 medium)

1 small garlic clove, finely grated

Kosher salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced

3/4 pound Brussels sprouts, trimmed, thinly sliced

2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)

1 crisp apple, cored, cut into matchsticks

6 radishes, halved, thinly sliced

• Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
• Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
• Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
• Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
• Do ahead
• Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

Chicken Stew with Butternut Squash & Quinoa

fearless homemaker - http://www.fearlesshomemaker.com/2013/02/hearty-chicken-stew-butternut-squash-quinoa

1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces

3 cups chicken broth

the meat of 1 rotisserie chicken (about 3-4 cups), shredded (or leftover turkey!)

1 tbsp olive oil

1 medium yellow onion, finely chopped

4 cloves garlic, minced

1 1/2 tsp dried oregano

1 can (14 oz) petite diced tomatoes

2/3 cup uncooked quinoa

3/4 cup pitted + quartered kalamata olives, optional

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 cup minced fresh flat-leaf parsley

• Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces + set aside.
• Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash coarsely with the back of a fork. Set aside.
• In a large saucepan set over medium heat, add the olive oil. Add the onion + cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. Add the minced garlic + oregano – cook, stirring, for 1 additional minute.
• Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, + quinoa. Stir to combine. Bring to a simmer, cover + cook until the quinoa turns translucent, about 15 minutes.
• Add the shredded chicken, kalamata olives, + salt + pepper to taste. Simmer, uncovered, until chicken is heated through + sauce has thickened to your liking. For me, this took about 10-15 more minutes. Add more salt/pepper if needed, to taste.
• Garnish with the fresh parsley + serve.

Carrot Slaw 

Once Upon A Chef - http://www.onceuponachef.com/2012/02/carrot-slaw-with-cranberries-toasted-walnuts-citrus-vinaigrette.html

1/2 cup walnuts, coarsely chopped

1 pound grated carrots

3 tablespoons extra virgin olive oil or walnut oil

1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon

3 tablespoons freshly squeezed orange juice, from 1 orange

2 tablespoons honey

1/2 cup dried cranberries

3 scallions, white and green parts, thinly sliced

3 tablespoons chopped fresh Italian parsley

Heaping 1/4 teaspoon salt

1/4 teaspoon ground black pepper

Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Set aside to cool.

Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.