Have an unforgettable Thanksgiving dinner with the help of Harvest Home. Our farmers markets are loaded with fresh fruits and vegetables that will give your dinner festive colors, delightful taste, and a bit of healthy goodness. Although we all have our favorite Thanksgiving side dishes, it’s nice to add something new to the table. Here are some time-saving ideas you might like.

Make ahead salads with colorful, refreshing taste: Serve after the turkey to help get ready for dessert.

Wash greens the day before, wrap lightly in paper towel and place in a plastic bag. 

• Add some color: Chop up or grate 1 beet, 2 apples and 3 carrots. Mix with 2 teaspoons of olive oil and a teaspoon of apple cider vinegar. Store overnight. Mix with greens just before you serve the turkey.

• Try a different taste: Lettuce, pears, and walnut salad with Cranberry Vinaigrette Dressing:  In a saucepan, mix ½ cup cider vinegar, ¼ cup cranberries and cook until cranberries are soft, remove from heat: add ¼ cup olive oil, 2 teaspoons sugar and a pinch of salt. Put in a blender, mix until smooth, store in fridge. Just before serving mix with 3 pears cut in slices, ½ cup chopped walnuts and serve on lettuce.

Roast a mix of veggies:

• Slide a cookie sheet with veggies on the oven shelf under the turkey:  Cut veggies into cubes, sprinkle with a little olive oil, salt, pepper. Mix right on cookie sheet.  Cook the hard ones for 10-15 minutes before you add the softer ones.  Total time is about 30-45 minutes at 400°. Season with herbs in the last few minutes.

Microwave some squash: 5-7 minutes for Acorn Squash; 15-25 minutes for Butternut Squash.

• Cut squash in half, remove the seeds and place on a plate with the cut side down. Checking about every 5 minutes, cook until fork tender.

• Scoop out squash. Serve savory or sweet. Or mash squash and sweet potatoes (see tips).

Enjoy A Happy and Healthy Thanksgiving

Sweet and Savory Dishes

RECIPE:Pan Roasted VeggieS

Great for Thanksgiving.  Just slip on a rack under the turkey. Tip: Increase the cooking time if needed.

INGREDIENTS:

• 3 Tablespoons olive oil

• 2 Tablespoons Dijon mustard

• 3 teaspoons apple cider vinegar

• 1 teaspoon dried thyme

• ¾ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried rosemary

• ¼ teaspoon dried basil

• 1 lb. Broccoli

• 1 lb. Cauliflower florets

• 1 lb. Brussels sprouts, - halved

• 1 Delicata squash cut in inch half rounds

• 1 red pepper thinly sliced

• ¼ lb. mushrooms

TO MAKE:

• Preheat oven to 450 F degrees. Line a large baking sheet with aluminum foil, sprayed lightly with cooking spray. Set aside.

• In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, whisk seasonings. Add chopped veggies and stir to coat.

• Spread vegetable mixture in a single layer on baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.

TRICKS

• Mixing potatoes with softer veggies? Cook the chunks of potatoes for 10 minutes before adding softer veggies to the pan.

• Reheat any leftovers in the oven at 350° for about 6 minutes. Heating in the microwave can make the veggies soggy rather than crisp

Tips: Spice Up Sweet Potatoes and Squash

Sweet Potato Parsnip Puree:

• 2 sweet potatoes

• 4 parsnips, peeled, cut in ¼ inch thick pieces

• 3 Tablespoon butter (or 2 ¼ Tablespoon olive oil)

• ¼ cup milk

• 2 Tablespoon light brown sugar

TO MAKE:

• Boil sweet potatoes and parsnips for 12 minutes

• Drain and mash with butter or olive oil until smooth. Blend in milk, brown sugar and salt

Chipotle/ Lime  Sweet Potatoes

• Wrap sweet potatoes in damp paper towel and microwave sweet potatoes for 8 minutes

• Let cool. Remove the skin and mash in the following ingredients

• 1 tablespoon brown sugar

• 2 tablespoons fat-free milk

• 1 tablespoon fresh lime juice

• 1 ½ teaspoons finely chopped chipotle chili in adobo sauce

• ½ teaspoon adobo sauce

• 1/8 teaspoon salt

Squash, Sweet or Savory

Sweet: Mash into one cooked squash

• ¼ teaspoon each of clove and nutmeg

• 1 teaspoon rosemary

• 1 teaspoon cinnamon

• 1 teaspoon of olive oil

Savory:  Mash into one cooked squash

• 1 teaspoon olive oil

• ¼ teaspoon each of cumin and coriander

• 1/8 teaspoon cayenne pepper

Try mashing sweet potatoes with squash