Thanksgiving Recipes from BriarPatch Food Co-op
BriarPatch Food Co-op carries a wide selection of locally produced and sustainably grown organic food and beverages perfect for holiday meals and gatherings.
The Co-op’s Produce Department is 99% organic and during the Thanksgiving season will feature fruit and vegetables from a number of local farms including: Downtown Farm, Father Daughter Farm, First Rain Farm, Flying V Farm, Foothill Fungi, Higareda Family Farm, Johansen Ranch, Mountain Bounty, Natural Trading Co, Starbright Acres Family Farm, Super Tuber Farm, Stone’s Throw, Weimar Farm and Shared Abundance.
Check out the “What’s In Season” page on the BriarPatch website for a complete list of all the offerings available. Also, be sure to check out the Thanksgiving page with details about house-made pies, rolls, turkeys, vegetarian roasts, 10 wines under $10 and more.
Two new menu guides are now available in the store and online, the “Complete Local & Vegan Thanksgiving Menu Guide” and the “Complete Paleo & Keto Thanksgiving Menu Guide. Here’s a sample.
Roasted Vegetable Panzanella with Artisan Lavinia Crouton
Makes 4 servings
3 cups cubed Ancient Grains Artisan Lavinia Bread
¼ cup olive oil
1-2 rosemary sprigs, stems removed and leaves finely minced
2-3 fresh thyme sprigs, stems removed and leaves finely minced
pinch of black pepper
pinch of salt
1/3 cup whole hazelnuts, skin-off optional
¼ to 1/3 cup olive or avocado oil
¼ tsp. salt
pinch of pepper
1 garlic clove, minced
1 Tbsp. lemon juice
1 Tbsp. maple syrup
2 sprigs of rosemary, stems removed – just the leaves
1 cup radish, chopped
1 ½ cups chopped or shaved Brussels Sprouts
3 Tbsp. chopped shallot
1 cup peeled sweet potatoes, spiralized or ribbon-cut
1 small delicata squash, seeds and pulp removed and cut into ¼-inch rings
1 large carrot – chopped
1 beet, sliced thin
Extras for the Salad Bowls:
3-4 cups leafy greens (kales, swiss chard, spinach)
½ cup pomegranate seeds
Handful of microgreens
Splash of balsamic or red wine vinegar
Make the Croutons:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Toss cubed bread with ¼ cup olive oil, finely minced fresh rosemary and thyme leaves, and a pinch of salt and pepper. Make sure bread is thoroughly coated with the oil. Spread it on a baking sheet with the hazelnuts. Toast in oven for 10-12 minutes, remove and set aside.
Roast the Veggies:
Turn up the oven to 400 degrees.
In a small bowl, whisk together olive (or avocado) oil, salt, pepper, garlic clove, lemon juice, 1 maple syrup, and rosemary.
In a large bowl, place all your prepared vegetables. Add your oil/herb mix, coating everything.
Lay your vegetables flat on a lined baking sheet or roasting pan and roast for ten minutes. After ten minutes, remove from oven, toss again, then roast for an additional 8-10 minutes or until vegetables are cooked through. Remove pan from oven and set aside.
Assemble the salad:
Place leafy greens in a large bowl, then add roasted vegetables, toasted croutons and hazelnuts. Toss if desired or keep layered. Add garnishes – pomegranate seeds and microgreens, and a splash of balsamic or red wine vinegar on top.
Bacon-Wrapped Turkey Up to 10 servings
Wrapping a turkey in bacon means no need to salt, brine, or baste. Making a bacon blanket is as easy as weaving a simple placemat, and butter “glue” holds the bacon in place while the bird cooks. Weave the bacon strips tightly together to compensate for shrinkage during the cooking process.
You can make the turkey from start to finish in one day (if it’s already thawed) or refrigerate the bacon-wrapped bird for two days before cooking. Either way, the bird should sit at room temperature for two hours before roasting.
Learn more: https://www.briarpatch.coop/.
Source: Briar Patch Co-op
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Rhubarb and rosemary are surprising bedfellows in this creme brulee.