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Tasty Thanksgiving recipes contributed by Kim Liao, who also writes for Vernacular.
What do you do with a kitchen full of apples, squash, and/or whatever greens and produce you found at the farmer's market? Here are some suggestions for fresh-but-easy Thanksgiving dishes:
One of our favorite Thanksgiving sides is a mashed sweet potato casserole (a signature dish of Kim's Midwestern-raised Jewish grandmother). While not terrifically gourmet (the marshmallows on top definitely add a kitsch factor), it’s a delicious, homey-feeling dish that melds the earthy, fragrant taste of mashed sweet potatoes with the gooey sweetness of marshmallows, baked until they form a crispy golden crust on top. And one can easily substitute farmers’ market sweet potatoes for the grocery-store kind, which have inevitably traveled much further.
Nanny’s Sweet Potato Casserole
Bake (or boil) 5-6 sweet potatoes. Peel and mash with 3 Tbsp. of milk, 2 Tbsp. of butter, and a small tin of canned, crushed pineapple (add pineapple and pineapple juice according to your taste and preferred consistency). Spread mashed mixture in a large casserole pan, leaving at least 1” of space, and fill to the top with marshmallows (1 bag will be more than enough). Bake for 20 minutes at 375 degrees, or until the marshmallows get golden brown and crispy on top.
More tasty (and local) Thanksgiving fare after the jump!
For an easy squash appetizer or side dish that will wet the appetite for pumpkin pie, try a butternut squash soup. It’s easy to make and the sweet, curried warmth of the squash will keep you cozy all night. Farmer's market finds can also lead to a sautéed greens dish: you use chard, kale, bok choy, spinach, or collard greens, depending on what you can find. This offers a yummy alternative to salad or yet another green bean casserole.
Easy-As-Pie Butternut Squash Soup
Peel and chop up a large squash, 4-5 apples, and an onion. Coat squash in flour, and sauté in the bottom of a large soup pot until onions are translucent. Add 1 Tbsp of curry powder, and 6 cups of chicken broth. Bring to a boil, and then simmer for 30 minutes, making sure squash softens. Puree in blender, return to pot. Add 1/4 c. half and half (or to taste).
Sautéed Fall Greens
Wash a full bunch or two of spinach, chard, kale, or bok choy well. Tear or slice roughly, leaving large pieces intact. Mince 3 gloves of garlic, and add to a pan of olive oil. When the garlic starts to sizzle, add the greens. Toss lightly, letting them wilt, and add a few tablespoons of chicken broth, to let the greens braise. When softened, remove from heat and season with salt, pepper, and lemon juice. (Can also add potatoes and cook for longer, as well as broccoli, onions, or other vegetables.)
Finally, if you’re looking for a healthy alternative to the excess of pies that Thanksgiving often brings, try an easy baked apple maple casserole. By using granola, maple syrup, and cinnamon as flavorings instead of butter, this is both easier to make than apple crisp and a whole lot healthier.
Maple Cinnamon Baked Apples
Wash, peel and chop 6-8 small apples (or 4-6 medium or large ones). Spray the bottom of a brownie pan (or other large metal pan) with nonstick cooking spray, and then add the apples. Toss with 2 Tbsp cinnamon and brown sugar to taste. (I like to add a good liberal splash of apple cider here, but that’s optional!) Top with 1 cup of your favorite granola. Mix 2 Tbsp vegetable oil with 1/4 c. maple syrup, and pour over the whole mixture. Bake at 375 degrees for 40 minutes, or until the apples are soft and bubbling, and the granola topping is crisp.
Enjoy these Thanksgiving treats on Thursday—or anytime, really!
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