If anyone tells you the turkey is the star on Thanksgiving, they haven't tried these outstanding side dishes. Each of these recipes features produce you're likely to find in your weekly produce box next week while the rest will be available in our webstore. You can also add other ingredients like bacon, heavy cream and cranberries to your holiday order.
Creamy Double-Garlic Mashed Potatoes
For the roasted garlic:
Hashed Brussels Sprouts With Lemon
Carrot Fries with Bacon and Rosemary
Warm Kale & Butternut Squash Salad with Cranberries & Walnuts
For the salad:
Green Bean Casserole (Grain-Free, Dairy-Free)
In New York, broccoli is in season from June until late November. This week we included Organic Sprouting Broccoli, similar to Broccoli Rabe, in two of our produce boxes. This seasonal brassica is an English heirloom variety, tastes amazing and is more nutrient dense than it's cousin, regular broccoli. We still love all varieties of this cruciferous vegetable for its versatility.
It can be eaten raw in a salad or dipped in fresh yogurt dip. Broccoli is also great roasted, boiled, steamed or microwaved. Add broccoli to a pasta sauce for an extra punch of vitamins. Or try some in burritos or quesadillas.
1 cup of uncooked broccoli contains only 30 calories. Additionally, broccoli is packed with nutrients. It is an excellent source of vitamin C and A and minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus. Broccoli also contains a large amount of phytonutrients. Similar to vitamins and minerals, phytonutrients help prevent some diseases and help your cells work properly.
Storage & Preparation
Store unwashed broccoli in a plastic bag in the vegetable crisper in your fridge. Remove as much air as possible from the bag. Properly stored broccoli should stay fresh in the fridge for up to 10 days. When ready to use, wash broccoli well. Trim away the tough stems and any bad spots. If you can’t use all of your broccoli, steam until bright green and freeze in ziploc bags for later.
Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s in neighboring Guelph, Ontario and was finally released into the market in 1980.
This hyper-versatile potatoes are bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries. They'll also stand up well to grilling, pan frying and roasting.
Storage & Preparation
Store potatoes in a cool, dark, well ventilated place for use within 3-5 weeks. If too warm, (even room temperature) potatoes can sprout or dehydrate prematurely. Never store potatoes in the fridge or in plastic. Rinse and scrub well before cooking. Leave on the skin to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time.