With the holidays approaching, the excitement of seeing family and friends fills my heart with joy. As I started a home garden, entertaining guests also became centered around harvest. Incorporating the produce from the yard in traditional holiday recipes allowed our family to experience gratefulness in new ways. Last year, I wanted to try a new squash recipe for the holidays, but rodents destroyed the squash overnight. Weather and other circumstances have also affected what I could harvest, emphasizing the uncertain nature of life and reminding me to appreciate what’s in front of me.
There have been times when I thought I would have a quiet Thanksgiving, but a surprise call from family or friends meant that I would be putting together a full-fledged meal. Having some quick recipes handy gave me peace of mind to fully experience the joy of hosting loved ones. Here are some that have come to my rescue and were a crowd pleaser too. These blend in well with traditional recipes, and also make a great potluck dish.
Roasted butternut squash soup
Yes, I was lucky to be able to harvest butternut squash this year!
Wash and split butternut squash into two halves, scooping out seeds and any strings. On a sheet pan, assemble the squash, one medium onion cut into quarters, two peeled carrots roughly chopped, and eight to 10 cloves of garlic. Sprinkle salt and drizzle olive oil, or brush with butter. Roast vegetables at 425 F for about 40 minutes or until they are fork tender. Let cool. Scoop squash from the peel, and along with other ingredients, add to a blender. Dilute contents with broth or water and blend.
Warm a few tablespoons of olive oil or butter in a heavy-bottom pan. Add a two-inch piece of cinnamon, fresh sage leaves and sprigs of thyme, allowing them to infuse for a few minutes. Pour in blended soup, season with salt and pepper and let simmer for a few more minutes. Add fresh cream and top with pumpkin seeds. Goes well with holiday breads, mashed potatoes and vegetable sides like oven-roasted brussels sprouts. A three-pound butternut squash makes around eight to ten servings. This recipe can be easily doubled. Left-over soup freezes well too.
Apple crisp
A neighbor shared apples from her tree and I’m very thankful. Crisp apples and the added bonus of the house filling up with a cozy cinnamon aroma prompted me to indulge in this dish.
Filling
Granny smith or honey crisp apples – about two pounds, cored, peeled and sliced
Three tablespoons brown sugar (more if desired)
One-half teaspoon ground cinnamon
One teaspoon vanilla extract
One teaspoon lemon juice
Crisp
One cup old fashioned rolled oats
One cup all-purpose flour
One stick of unsalted butter, diced
One cup brown sugar, tightly packed
One teaspoon ground cinnamon
Pinch of salt
Pre-heat oven to 350 F. In a mixing bowl, add apples, sugar, cinnamon, vanilla extract, lemon juice and stir together to combine. Lightly coat a seven by 11” baking dish with unsalted butter. Transfer contents into the dish, making sure that apple slices lie evenly at the bottom. Set aside.
Combine oats, flour, brown sugar, cinnamon, and salt in a bowl and gently work in the butter. Spread the crumbly mixture evenly on top of the apples. Put baking dish in a sheet pan to catch oozes and bake at 350 F for about 45 minutes, or until crust turns golden brown and juice from the apples has started to bubble at the edges. Let rest for 30 minutes and serve topped with ice cream. Makes eight to ten servings.
Chickpea falafel
I can use herbs from my garden, and it’s an easy vegan option with a mix of store-bought and home-made ingredients. Add to a charcuterie board, serve as a side salad or enjoy plain! Or assemble with breads, crackers, pickles, seasonal spreads like fig, cranberry chutney, tahini, and fresh fruit and vegetables—falafel dresses up the table in no time.
Wash two cups of dried chickpeas and soak for at least ten to twelve hours. Rinse well, and let drain in a colander. Pulse chickpeas in a food processor a few times to break into smaller pieces. Add one medium roughly chopped onion, four to five cloves of garlic, and a handful of fresh herbs like parsley, cilantro, dill. Add one teaspoon each of cumin and coriander seeds and jalapeño or serrano pepper. Pulse ingredients to a coarse consistency, and run food processor until everything gets incorporated. (You may have to do this in batches.)
Remove the mixture, and blend in two tablespoons of sesame seeds. Let mixture rest in the refrigerator for half an hour. Add salt to taste and mix well. Using your hands, mold the mixture into balls. Heat frying oil on medium high heat and fry falafel balls until crisp and golden. Make sure not to overcrowd. Recipe yields about fifty falafel balls.
One can also bake falafels in a 350 F pre-heated oven for 15-20 minutes. Use a sheet pan lined with parchment paper. Flatten falafel to make it like a patty, lightly brush with olive oil, and turn over midway. The taste and texture might vary from the fried version. Air frying is another option.
Note: This article is for culinary inspiration only. Please consult your healthcare provider should you have any questions or concerns about adding any new foods or ingredients to your diet.
