Thursday, November 18, 2010

Thanksgiving Recipes from Fresh365

The Green Phone Booth is excited to welcome Erin from fresh365.

Hello, I am Erin from fresh365 and am very excited to be here! One of my favorite holidays is fast approaching, so I thought I would share a delicious gravy recipe, as well as a few other recipes that will be gracing my Thanksgiving table this year.

Baked Brie: Thanksgiving day would not be complete without this warm cheese, topped with cranberries.

Mixed Nuts: I am still deciding between these Candies Rosemary Walnuts and these Spiced Nuts. I don’t think I can go wrong with either!

The Best Vegan Green Bean Casserole: The name says it all. I have been making this recipe for 4 years now, and my family has begged me to make it again. And not a single one of them is vegetarian, never less vegan.
Cranberry-Pomegrante Sauce: This will be a new recipe added to our table this year & I am really looking forward to it. Of course, my brother will still ask for the cranberry sauce from a can (he’ll never learn), but that means more for me!

Asiago Sweet Potatoes: The potatoes start making an appearance in my kitchen as soon as the weather turns cool. They are simple and delicious—my favorite combination!

Apple Pie: This pie is one of the best I have ever had. And nothing says Thanksgiving like a warm pie for dessert.

Exotic Mushroom Gravy: This is fabulous over mashed potatoes, stuffing, butternut squash ravioli and just about everything else (except maybe apple pie…)

adapted from Gourmet . serves 4

1 lb mixed dried exotic mushrooms (oyster, shiitake, chanterelle)
1 c water
2 T butter
4 large garlic cloves, minced
1 onion, finely chopped
1 T soy sauce
1/2 c dry red wine (or red cooking wine)
1 T balsamic vinegar
1 T cornstarch, dissolved in 1 c vegetable broth and 1/2 c water
1/2 t sugar
1 T fresh herbs (rosemary, sage, parsley), finely chopped
salt and pepper, to taste
  • In a small bowl, combine mushrooms and water. Let sit 8-10 minutes, until mushrooms are supple. Remove mushrooms, reserving liquid, and finely chop.
  • In a large skillet, melt butter over medium heat. Add garlic and onion, and sauté 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Add wine and vinegar, stirring, 2-3 minutes, until liquid is evaporated. Add cornstarch mixture and sugar, stirring well. Bring to a boil, stirring, and simmer 2 minutes. Stir in fresh herbs and season to taste with salt and pepper.

What are your favorite Thanksgiving recipes? Please comment & leave links—there is always room for more at my table!


Green Bean said...

Your blog ties with Smitten Kitchen as my go-to when I'm figuring out what to do with CSA offerings. I've yet to try something on 365 that I didn't love. Favorites are the chickpea croquettes and the sweet potato/black bean thing for burritos.

I guess I'll be cooking the Asiago Sweet Potatoes for Thanksgiving. They sound amazing.

fresh365 said...

Thanks so much Green Bean! The chickpea croquettes are on my dinner list for next week. a favorite of mine! Have a great Thanksgiving!

Robbie said...

I am loving the mushroom gravy idea....may have to grab some extra shitakes today at the farmers market!

Anonymous said...

Thank you for the great ideas. I am trying to serve more vegetarian dishes this year though of course there will still be turkey.

Jessica Nichols said...

I'm so excited to see Erin from fresh365 here!!! I have loved Erin's blog since I first laid eyes on it. Her photos are *amazing* and every single recipe I've tried of hers has been a huge hit at home. The mushroom gravy looks really, really yummy. MMMM.

Thanks for guest posting here Erin!

fresh365 said...

Thank you Jessica for pointing on my error in math. It should be 1-2 OUNCES dried mushrooms not pounds. (You can use 1 lb of fresh mushrooms). Thanks Jess!


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