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Holiday Recipes!

By 13 December 2019

Thy holidays are upon us! And while the holidays can carry different significance for different people and cultures, we’ve all got one thing in common: food! There’s no better way to show your friends and family you love them like sitting down for a meal and sharing community during special times. The good news is you can make your holiday dinner prep easy (and delicious!) with seasonal, local produce – all while supporting family farmers!

Below are some fun recipes to get your wheels turning, inspired by products you can get from the market right now. With just two Saturday and one Wednesday market left before the big day, make sure to get your shopping list ready – then get out there and support local!

 

Butternut Squash Baked Pasta

Recipe courtesy of bonappetit.com

INGREDIENTS

  • ½ cup hazelnuts or walnuts
  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 large onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • ½ teaspoon crushed red pepper flakes
  • 1 small butternut squash, peeled, halved, seeded, cut into ½-inch cubes (about 6 cups)
  • 4 cups low-sodium chicken stock or broth
  • 1 pound paccheri or rigatoni
  • Kosher salt
  • 2 ounces Parmesan, finely grated (about 1½ cups), divided, plus more for serving
  • 1 cup basil leaves, torn
  • Freshly ground black pepper

INSTRUCTIONS

  1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–8 minutes. Let cool, then finely chop and transfer to a medium bowl. Stir in 2 Tbsp. oil; set aside.
  2. Heat remaining 2 Tbsp. oil in a medium pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes. Add garlic and red pepper and cook, stirring, until fragrant and garlic is softened, about 1 minute. Add squash and toss to combine. Add stock and bring to a boil. Reduce heat to medium-low and gently simmer until squash is tender, 12–15 minutes. Let cool slightly.
  3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, then rinse with cold water.
  4. Transfer squash mixture to a blender. Add 1 cup Parmesan and purée until smooth; season with salt.
  5. Pour ½ cup squash purée into a 13×9″ baking dish and spread to edges. Scatter pasta over sauce, then pour remaining sauce over. Top with ½ cup Parmesan. Cover with foil and bake 15 minutes. Uncover and increase oven temperature to 425°. Continue to bake until top is darkened in spots and sauce is bubbling, 10–15 minutes.
  6. Add basil to bowl with reserved hazelnuts, season with salt, and toss to combine. Spoon hazelnut mixture over pasta. Top with more Parmesan and black pepper.

Almond Milk Eggnog

Recipe courtesy of thekitchn.com

INGREDIENTS

  • 2 1/4 cups unsweetened almond milk
  • 1 (13- to 14-ounce) can full-fat coconut milk
  • 1/2 cup bourbon, brandy, or dark rum (optional)
  • 1/3 cup agave syrup, maple syrup, or honey
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg, plus more for serving
  • 1/8 teaspoon ground allspice

INSTRUCTIONS

  1. Place all the ingredients in a blender or food processor and blend on high speed until very light and frothy, about 1 minute. Refrigerate the pitcher until the eggnog is thoroughly chilled before serving, about 4 hours. Blend again briefly to recombine, then serve in glasses topped with more freshly grated nutmeg.

Roast Chicken with Apples, Thyme and Shallots

Recipe courtesy of seriouseats.com

INGREDIENTS

  • 2 apples, cored and quartered
  • 12 shallots, peeled
  • 1 bunch thyme
  • 2 tablespoons olive oil, divided
  • 1 3-4 pound chicken, rinsed and patted dry with paper towel
  • Kosher salt and cracked black pepper

INSTRUCTIONS

  1. Preheat oven to 400°F. Place apples, 10 shallots and half the thyme in bottom of roasting pan; drizzle with 1 tablespoon olive oil and season with salt and pepper. Push apples and shallots to the edges of roasting pan.
  2. Place remaining shallots and thyme in body of chicken and tie the legs together with kitchen twine. Place chicken in center of roasting pan and rub with remaining olive oil, and then season liberally with salt and pepper. Place in the oven and roast until internal temperature reaches 160°F, about 90 minutes.

Persimmon Ginger Holiday Cookie

Recipe courtesy of eatrichly.com

INGREDIENTS

  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 2 cups flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 heaping TBS finely chopped crystallized ginger
  • 1/2 cup chopped walnuts
  • 1/2 tsp vanilla extract
  • 1 cup persimmon puree
  • 1/4 cup powdered sugar

INSTRUCTIONS

  1. Preheat oven to 350 degrees.  Cream shortening and sugar together.  Add egg and mix well.
  2. In a large bowl mix flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.  Sift into the creamed sugar and mix well.
  3. Add chopped ginger, walnuts, vanilla and persimmon puree.  Mix until smooth.  Drop in heaping teaspoonfuls on a parchment lined cookie sheet.  Bake 13-15 minutes or until tops are just turning golden.  Should have a cake or muffin like texture.
  4. Dust with powdered sugar, or use to make ice cream sandwiches!

Salmon Dip

Recipe courtesy of savuer.com

INGREDIENTS

  • 8 oz. boneless skinless salmon filet
  • 3 tbsp. lemon juice
  • 2 tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. crème fraîche
  • 1 tbsp. finely chopped parsley
  • 1 medium shallot, finely chopped (1/4 cup)
  • Zest of one lemon
  • Crackers or toast points, for serving

INSTRUCTIONS

  1. Heat oven to 375°. Place salmon in an 8” x 8” baking dish and drizzle with 2 tbsp. lemon juice, the olive oil, salt, and pepper. Bake 15 minutes until cooked through; set aside to cool.
  2. When salmon is cool enough to handle, combine with crème fraiche, parsley, shallot, remaining lemon juice, and zest. Season with salt and pepper. Serve on crackers or toast points.

Holiday Craft Fair at the Wednesday Market

We will be hosting the Holiday Craft Fair for the next two weeks at the Wednesday market from 8 am to 1 pm on December 11th and 18th. There will be guest vendors selling a variety of handcrafted gifts perfect for this holiday season including locally roasted coffee, ornaments, soaps, jewelry and more. We hope to see you there!

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