Everything but the Turkey: Seasonal Sides for Thanksgiving
In addition to your regular fare, try these seasonal sides by local foodies to treat your friends and family to a local Thanksgiving. Find a local source for some of these ingredients at www.goodfoodfinder.com. Roasted Roots with Crème Fresh Pesto by Maya Dailey, Maya's Farm Sweet Potato Puddin' by Danielle Leoni, The Breadfruit & Rum Bar Aloo Goobi by Raveen Arora, The Dhaba Crispy Brussels Sprouts by Natalie Morris, Mesa Community College's Sustainable Foods program Braised Red Cabbage by Mark Dow, Fork & Dagger: The Handlebar Tempe & La Bocca Turkey Enchiladas with Red Pumpkin Sauce by Rachel Morningstar, Local First Arizona
Roasted Roots with Crème Fresh Pesto
By Maya Dailey, Maya’s Farm
Root Roast Olive oil 2 1/2 cups 1/2-inch dice peeled Potatoes 2 1/2 cups 1/2-inch diced Scarlet Queen Turnips 2 cups 1/2-inch diced Hakurei Turnips 1 1/2 cup 1/2-inch diced Carrots 1/2 cup 1/2-inch diced Radish mix - Watermelon Radish - French Breakfast Radish - Pink Radish 2 tablespoons extra-virgin oil olive 3 garlic cloves, minced 4 I'itois onions, sliced
Pesto 2 cups (packed) fresh Cilantro or Basil leaves (from 2 bunches) 1/4 cup extra-virgin olive oil 2 tablespoons pine nuts, toasted 2 tablespoons fresh lemon juice 2 tablespoons water 1 small garlic clove peeled Crème fresh
- For Pesto: Blend all ingredients in processor until almost smooth. Season with salt and pepper.
- For Root Roast: Preheat oven to 250 degrees F.
- Toss Potatoes, Turnips, Carrots and Radishes in Roasting Pan. Sprinkle generously with salt and pepper.
- Roast vegetables until tender, turning occasionally, about 15 minutes.
- Stir in garlic and I'itois onions; roast 5 minutes longer.
- Place on serving dish. Drizzle with pesto. Serve while hot!
By Danielle Leoni, Principal & Executive Chef, The Breadfruit & Rum Bar
4 lbs Oriental (Japanese) Yam, Peeled / Grated ½ C Ginger, No Skin / Minced 3 ¾ C Coconut Milk 1 T + 1 t Vanilla Extract 1 C Raisins 1 C Cornmeal 1 C All Purpose Flour 2 C Raw Sugar 2 t Nutmeg 2 t Salt 1 ½ C Coconut Flake
- Pre-heat convection oven to 350 degrees or conventional oven to 375 degrees.
- Puree yam in food processor until smooth.
- In a large bowl, add the pureed yam, ginger, coconut milk, vanilla and raisins. Stir to combine your wet ingredients.
- In separate bowl mix cornmeal, AP flour, raw sugar, nutmeg and salt.
- Combine wet and dry ingredients. Mix thoroughly.
- Butter or oil the bottom, creases and sides of two 9 inch round pans.
- Pour mixture evenly into each baking pan.
- Sprinkle coconut flake evenly on top of puddn’ mixture and wrap tightly with tin foil.
- Bake for 50-60 minutes until set in center.
- Take the puddn’ out of oven and unwrap it. Then raise your oven temp by 100 degrees. Bake the uncovered pudd’n for 2-3 minutes to toast the coconut flake.
- Let cool at room temperature until you can handle the pans.
*Loosen sides gently with a knife. Flip the puddn’ over onto your counter and flip over again so it’s right side up.
This can be served many ways making it so easy for a host or a guest bringing the dessert. Take it out of the oven, let it sit at room temperature and it’s perfect with some whipped cream or on it’s own. Put the sliced puddn’ back in the oven and it warms nicely – this is where vanilla ice cream comes in as the most amazing accompaniment ever!
The Japanese Yam or AKA the Oriental Yam is has white flesh and a soft red skin. It bakes up firm like a mix between your favorite pie and super moist cake. I find the yam at the Chinese Cultural Center, Lee Lee’s and sometimes at our local grocery stores.
By Raveen Arora, The Dhaba
Curried Potatoes and Cauliflower Florets A tantalizing vegetarian delight, this dish features potatoes and cauliflower simmered in an aromatic blend of herbs and spices – sure to satisfy anyone’s appetite. Serves 6-8
1 Large Cauliflower (Phul Gobi) - cut into bite sized florets 3 medium Potatoes (Aloo) – peeled and cut into ¾ inch cubes 3 medium Tomatoes (Tamatar) - diced 1 medium Onion (Pyaz) – minced ¾ inch piece Fresh Ginger (Adrak) – grated into a paste 8 cloves Fresh Garlic (Leh-sun) - minced 3 Tbs Mustard Oil 1 Tbs Black Mustard Seeds (Rai) 1 Tbs Turmeric Powder (Haldi) ½ tsp Cumin Seeds (Jeera) – roasted and ground ¼ tsp Cinnamon (Dalchini) - ground ½ tsp Red Chili Powder (Lal Mirchi) – amount to taste ½ tsp Garam Masala 1 pinch Asafoetida Powder (Hing) - optional Salt (Namak) to taste ½ cup Fresh Cilantro Leaves (Dhania Patta) - rough chopped for garnish
- Heat oil in a large heavy bottomed pan, Wok, or large Kadahi over medium-high heat - Once oil is hot, add mustard seeds and asafoetida and stir fry until mustard seeds just begin to pop (apx 30 sec).
- Immediately add onion and salt to taste - Reduce heat to medium – Cook until onions become translucent (apx 5 min) - Add garlic and ginger - Cook for an additional 2 minutes.
- Stir in tomatoes until well integrated – Add potatoes, turmeric, ground cumin, ground cinnamon, and red chili powder and give mixture a quick stir - Immediately add cauliflower - Mix thoroughly.
- Add 1 cup of water and bring to a simmer. Loosely cover and continue to simmer (stirring occasionally) until cauliflower and potatoes are tender but not falling apart (apx 20 min).
- Add garam masala – Mix thoroughly.
- Continue to cook uncovered until most liquid is reduced (dish should be “damp/dry” not “wet”).
- Adjust seasoning if needed.
- Garnish with cilantro (Dhania Patta) and serve hot.
olive oil 2-3 lbs. brussels sprouts (or as many as you'd like) zest of 1 orange salt cracked pepper
- Heat a large saute pan over medium heat.
- While the pan is warming up, cut the brussels sprouts in halves or quarters depending on their original size.
- Add a couple swirls of olive oil to the pan, letting it warm through. Add the brussels sprouts, stirring to lightly coat each one in the olive oil, and give the pan a good shake to spread the contents evenly throughout.
- Turn the heat to medium high and let the brussels sprouts caramelize and crisp on one side.
- Finish by zesting the orange over the sprouts and stirring in, and adding salt and freshly-cracked pepper to taste.
By Mark Dow, Executive Chef, Fork & Dagger: The Handlebar Tempe & La Bocca
1/2 ea Yellow Onion Fine Diced 1 ea Granny Smith Apple Fine Diced 3 TBS Olive Oil or Rendered Bacon Grease 1 Cup Water 1/4 Cup Red Wine Vinegar 3 TBS Granulated Sugar 1/4 Cup Blackberry Preserve I Head Red Cabbage (about 2#'s) Thinly Sliced Salt and Pepper to Taste
- In a dutch oven sweat the onions with the oil over medium heat until the onions are translucent.
- Add the apples, water, red wine vinegar, sugar, and blackberry preserve and cook until the preserve and sugar have dissolved.
- Add the cabbage and cover the pot and reduce the heat to low and cook for 20 minutes covered.
- Remove the cover, and add any additional water if needed and cook additionally if the cabbage is not completely wilted or tender covered.
- Adjust the seasoning with any additional vinegar or sugar to your liking and season with salt and pepper.
By Rachel Morningstar, Local First Arizona
Turkey Stock Turkey carcass and reserved neck, giblets, etc. ½ onion ½ tomato 5 sprig fresh cilantro 4 cups water 1 teaspoon salt ½ teaspoon pepper
Sauce 15 dried New Mexico red chiles ½ tomato, seeded, cut into 1 inch pieces ¼ onion, cut into 1 inch pieces 1 cup puréed pumpkin or other winter squash such as butternut or acorn 3 cloves garlic 2 sprigs fresh cilantro ½ teaspoon dried oregano Salt and pepper to taste
Enchiladas 16-20 corn tortillas (you may need a few extras) ¼ cup minced white onion ½ cup grated white cheese, such as queso Chihuahua, queso fresco, white cheddar, or Monterrey Jack 2 to 2 ½ cups shredded turkey
- Make the stock. Boil the carcass in 4 cups water with onion, tomato, and cilantro for about 2 hours. Add salt and pepper to taste.
- Remove and discard carcass. Pour stock through a mesh strainer to remove vegetable and turkey parts. Skim off any extra fat with a wide spoon. Reserve in a large pitcher or measuring cup.
- Make the sauce. Steam about 2 cups raw pumpkin or squash until very tender, about 20 minutes. Purée the pumpkin in a blender, adding a little water if necessary.
- Stem the chiles, tear open, and remove and discard seeds and ribs (wear plastic gloves when handling). In the same pan you made stock, combine 3 cups of reserved stock with the chiles. Let soak for 5 minutes, then cover and cook over low heat for 10 minutes until chiles are softened.
- Transfer chiles and 2 ¾ cup cooking liquid to blender. Add tomato, onion, cilantro, garlic, pumpkin or squash, and oregano. Purée until smooth. The sauce should be thick but pourable; add a little more stock if necessary. Season with salt and pepper.
- Preheat oven to 400 degrees. Spray a 13 x 9 inch baking dish with cooking oil spray (you may need an additional 9 x 9 inch baking dish for any extras). Pour 1/3 of sauce in the bottom of the pan.
- Assemble the enchiladas. Bring remaining stock to a boil in the same pan used previously. Add the tortillas, one at a time, and warm for about 5 seconds. Remove to a plate, fill with 2-3 tablespoons turkey filling and 1 teaspoon minced onion, and roll into a tube. Arrange enchiladas seam side down in prepared baking dish. Repeat with remaining tortillas.
- Pour remaining sauce over the prepared enchiladas. Sprinkle with cheese. Bake for 20-30 minutes until the cheese is melted and the sauce is bubbling hot.
This dish can be fully assembled and refrigerated before the final baking time. To store, let cool to room temperature, cover tightly, and refrigerate for up to one day. Let the dish come to room temperature, then bake for 25-35 minutes until heated through.