Spinach Pomegranate Salad

Did you know that Pomegranates are a good source of antioxidants, ascorbic acid, vitamin K, Potassium, Iron, and Fiber? 

Try this delicious and healthy holiday salad this week!

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Main ingredient:

What you'll need:

• 10 ounces spinach leaves, rinsed and drained
• 1/4 red onion, sliced very thin
• 1/2 cup walnut pieces
• 1/2 cup crumbled feta
• 1/4 cup alfalfa sprouts (optional)
• 1 pomegranate, peeled and seeds separated
• 4 tablespoons balsamic vinaigrette 

Instructions:

1. Place spinach in salad bowl.
2. Drizzle with balsamic vinaigrette.
3. Top with red onion, walnuts, feta, and sprouts.
4. Sprinkle pomegranate seeds over the top. 
5. Enjoy!

For the original recipe, visit Allrecipes.com. 

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This Week's Produce

We hope you enjoyed your Thanksgiving and are looking forward to Christmas in a few short weeks. Anyone venture out to go shopping on Black Friday? 

Don't forget to tell your friends and neighbors about HarvestMarket! 

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This week's basket contains: potatoes, red onions, carrots, spinach, broccoli, and asparagus. Additionally, each basket contains apples, pears, bananas, pomegranate, kiwi, and lemon!

Enjoy!

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Roasted Cranberry and Bosc Pear Relish

Imagine this: the tanginess and tart of a fresh cranberry complimented by the sweet nectar of a juicy pear. Simply mouthwatering. Try this this week with two of your basket's ingredients! 

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Main ingredients:

What you'll need:

• 2 1/2 cups diced, firm-ripe peeled Bosc pears
• 2 cups fresh cranberries
• 3/4 cup light brown sugar
• 1 cinnamon stick
• 1/4 cup water

Instructions: 

1. Preheat oven to 350 degrees. 
2. In a medium bowl, mix pears, cranberries, brown sugar, cinnamon stick, and water.
3. Transfer to rimmed basking sheet and roast (stirring occasionally), until berries have popped and the juices have thickened (about 40 minutes)
4. Cover and chill until cool. 

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Best Thanksgiving Corn Recipe - Ritz Restaurant

As I searched for some yummy corn sides, I found this petit tresor! I can't wait to try it this week for Thanksgiving! And, next time I'm in Newport Beach, I'm definitely going to have to make it to the Ritz.


*Also, for tips on de-kerneling your corn, check out this helpful video. 

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Main Ingredient:

Ingredients:

• 1 1/2 T.  Butter
• 1 1/2 T. Flour
• 1/2 t. Salt
• 1 1/2 c. Whipping Cream
• 2 T. Sugar
• 3 c.  Frozen Whole Kernel Corn
• Freshly Grated Parmesan Cheese

Instructions:

1. Melt butter in saucepan
2. Add flour & Salt, stirring to blend
3. Slowly add whipping cream to the above
4. Add sugar and corn
5. Place in casserole dish and sprinkle with 1/4 c., or more if you like, freshly grated parmesan cheese.
6. Brown under broiler until looks perfect!
7. Serve warm!  Enjoy!

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Fresh, Homemade Pumpkin Pie

Serving Pumpkin Pie this holiday season? Use your fresh pumpkin puree and create this culinary masterpiece that is sure to wow family and friends. (Consider using freshly ground spices to give your creation extra flavor!) 

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Main ingredient:

What you'll need: 

• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup cold water

• 2 cups mashed, cooked pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions: 

1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
3. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
4. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

For the original recipe, please visit Allrecipes.com. 

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Fresh Pumpkin Puree | How To Guide

We often think of Pumpkins as they appear on All Hallow's Eve... but, have you ever baked with fresh pumpkin? De-li-cious. 


However, remember to choose sugar pie pumpkins (like those in this week's basket) or other flavorful varieties. Small and sweet, they're perfect for your culinary needs. (Field pumpkins, which are bred for perfect jack-o'-lanterns, tend to be too large and stringy for baking.)

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There are three ways to transform an uncooked pumpkin into the puree used in baking:

Baking Method

• Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast
• In a shallow baking dish, place the two halves face down and cover with foil
• Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
• For silky smooth custards or soups, press the pumpkin puree through a sieve

Boiling Method

• Cut the pumpkin in half, discarding the stringy insides
• Peel the pumpkin and cut it into chunks
• Place in a saucepan and cover with water
• Bring to a boil and cook until the pumpkin chunks are tender
• Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill

Microwave Method 

• Cut the pumpkin in half, discarding the stringy insides
• Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above
• You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come

For the original instructions, please visit Allrecipes.com. 

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Grandma's Green Bean Casserole

We all know the Turkey's the star of Thanksgiving, but how about this delicious veggie side? Add a splash of color to your plate with a dish everyone will crave this time next year! 

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Main ingredient:

What you'll need:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers
• 1 tablespoon butter, melted

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

For the original recipe, visit Allrecipes.com.

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Cranberry Chutney - (Traditional Holiday Cranberry Sauce)

A refreshing version of the traditional cranberry sauce, this chutney has sweet, spiced flavors brightened with fresh mint.

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Main ingredient:

What you'll need:

• 1 lb. fresh cranberries
• 1 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 2 cups fresh orange juice
• 1 cup apple cider
• 1 cinnamon stick
• 6 fresh mint leaves

Instructions:

1. Sort the cranberries, discarding any soft ones.
2. In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. 
3. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 1 hour.
4. Let the chutney cool to room temperature, then cover and refrigerate.
5. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick.
6. Transfer the chutney to a sauceboat or serving bowl and serve.

For the original recipe, visit William-Sonoma Kitchen.

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This Week's Produce

Can you believe it's already Thanksgiving! And that there's snow on the ground?! Here's to the onset of the holidays where we can each enjoy time with family as well as delicious food. We've got a special holiday basket this week to help you whip together your favorite traditional dishes. Need some inspiration? Check out our Thanksgiving Dinner recipes. 


Happy Thanksgiving from HarvestMarket!

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This week's basket contains: onions, carrots, romaine lettuce, celery, corn, and delicious sweet potatoes. Additionally, each basket contains granny smith apples, bananas, blueberries, limes, cranberries, and juicy bosc pears. Enjoy!

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Boursin Cheese and Parsley Mashed Potatoes

Everyone loves delicious mashed potatoes around Thanksgiving. Why not try a new adaptation with a French (Boursin Cheese) twist. 

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Main ingredient:

What you'll need: 

• 3 pounds baking potatoes 
• 1 teaspoon salt
• 1 package (5.2 ounces) boursin cheese with garlic and herbs
• 1/2 cup whole milk
• 1 tablespoon chopped fresh parsley 
• 1/2 teaspoon salt (to taste)
• 1/8 teaspoon freshly ground black pepper (to taste) 
• 
  

Instructions:

1. Peel potatoes and cut into 1-inch chunks. 
2. Rise and put in a large saucepan; cover with water and add about 1 teaspoon salt. Bring to boil. 
3. Reduce heat to medium low, cover, and simmer until potatoes are tender, about 25 minutes. 
4. Drain the cooked potatoes and transfer them to a large bowl. 
5. Add boursin cheese, milk, parsley, 1/2 teaspoon salt, and pepper. 
6. Beat with an electric mixer or mash by hand just until blended. 
7. Add more milk if you like a creamier or thinner consistency. 
8. Taste and add more salt and pepper if desired. 

For the original recipe, visit About.com.

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