Ingredients:

Dressing:

⅓ c. olive oil

1 T. fresh lemon juice

2 T. apple cider vinegar

1 T. pure maple syrup

2 t. Dijon mustard

1 clove garlic, minced

Kosher salt and black pepper to taste

Salad:

1 LB Brussels sprouts, ends trimmed

1 large Honeycrisp apple, chopped (or 2 small apples)

½ c. dried cranberries

½ c. sunflower seeds

⅓ c. shredded or shaved Parmesan cheese

Kosher salt and black pepper, to taste

Method:

In a small bowl or jar, whisk together dressing ingredients. Season with salt and pepper and set aside. 

Place Brussels sprouts in a food processor fitted with the slicing attachment. Pulse until thinly sliced. (You can also use a mandoline or sharp knife if you don’t have a food processor.) 

In a large bowl, combine Brussels sprouts, chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle with dressing and toss well. Season with salt and pepper, serve. 

Notes:

Store leftovers in an airtight container in the fridge for up to 4 days. 

Servings: 8

Recipe adapted from: twopeasandtheirpod.com

Ingredients:

3 LB root vegetables, such as carrots, sweet potatoes, beets, turnips, parsnips, radish, rutabaga, etc

1 small red onion

¼ c. olive oil

1½ t. kosher salt

½ t. freshly ground black pepper

2 T. coarsely chopped fresh rosemary leaves (2 t. dried)

Method:

Arrange a rack in the middle of the oven and preheat to 425°F.

Peel root vegetables as needed or desired, cut into 1" chunks. Cut onion into 1" chunks. Place vegetables and onion on a rimmed baking sheet. Drizzle with oil, sprinkle with salt and pepper. Toss to coat evenly. Spread out in an even layer. Roast for 30 minutes.

Remove baking sheet from oven, sprinkle vegetables with rosemary and toss to combine. Spread back out in an even layer. Continue to roast until vegetables are tender and caramelized, 10 to 15 minutes more.

Servings: 6-8

Recipe adapted from: thekitchn.com

Ingredients:

1-2 LB turkey--either chopped cooked turkey or raw ground turkey

2 T. oil

1 onion

2-3 poblano peppers

2-4 cloves garlic, minced

4 c. butternut squash or other winter squash, peeled and chopped into bite-size pieces

15 oz canned black beans, rinsed

¼ c. tomato paste

2 T. smoked chili powder, ancho, chipotle, or smoked paprika

1 T. ground cumin

½ t. ground cinnamon

1 t. kosher salt

1 bay leaf

2 c. chicken broth or vegetable broth

Method:

If using leftover turkey, chop it into bite-size pieces. If using ground turkey, cook it in the skillet after the onions are caramelized.

Coarsely chop onion and poblanos. Heat oil in skillet and sauté onions 5-7 minutes until golden brown and caramelized. (Add ground turkey if using) Add poblano peppers and cook an additional 5 minutes. Add garlic and cook 1 minute.

Add cooked turkey, pepper/onion mix and all remaining ingredients to slow cooker. Stir to combine well. Turn slow cooker to LOW for 6 hours.

Serve with salsa, sour cream, shredded cheese, etc, as desired.

Servings: 6

Recipe adapted from: farmtojar.com

Ingredients:

1 LB red beets, peeled and quartered

1 LB russet or Yukon gold potatoes, peeled and quartered

½ c. sour cream or plain Greek yogurt

¼ c. butter

¼ t. caraway seeds (optional)

Salt and pepper, to taste

Method:

Place beets and potatoes in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer until tender, 20 to 25 minutes.

Drain potatoes and beets and return to pot. Shake them over medium heat to evaporate any remaining liquid. Mash until smooth or pass through a ricer. Stir in sour cream, butter, caraway seeds and season with salt and pepper. Serve hot.

Servings: 4

Recipe adapted from: pccmarkets.com

Ingredients:

Dressing:

⅔ c. mayonnaise

1 T. milk

1 T. apple cider vinegar

1 T. honey

2 t. mustard

1½ t. granulated sugar

½ t. salt

¼ t. black pepper

Salad:

3 c. cooked turkey, diced

2 c. green cabbage, shredded and roughly chopped

1 stalk celery, diced

⅓ c. dried cranberries

2 scallions, diced

1⅓ c. chow mein noodles

½ c. sliced almonds, toasted

Method:

In a large bowl, whisk together all dressing ingredients until smooth.

Add turkey, cabbage, celery, cranberries, and scallions; toss to combine. Cover and chill for several hours.

Just before serving, add chow mein noodles and almonds; toss to combine.

Servings: 6

Recipe adapted from: bellyfull.net

Week 3 Pick-up: November 16

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