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Apple Galette
Ingredients
2.5 cup All-purpose flour
2 Tbsp. cornstarch
1.5 lbs. apples (preferably Granny Smith apples)
½ cup sugar
½ tsp salt
2 sticks unsalted butter
1 Tbsp. ground cinnamon
1 cup ice
Optional for serving:
Apricot preserves
Apple butter
Sweetened whipped cream
Crème fraiche
Recipe Instructions
We will begin by making the dough for the galette. You will either use a food processor to mix your dough ingredients or you will use a pastry cutter. If you are using the food processor, you will want to freeze your butter in advance. If using a pastry cutter, you should store butter in the refrigerator so it is cold and firm for use in this dough recipe.
Prepare ingredients: Measure out all dry ingredients for your dough recipe.
- 2 Cups flour
- 2 Tablespoons cornstarch
- 1/5 teaspoons salt
- 1/5 teaspoons sugar
- 12 Tablespoons unsalted butter, cut into 5/8 inch cubes (basically cutting each tablespoon into four quarters)
- Cup of ice water
Cutting in the butter: Combine flour, cornstarch, salt, and sugar in food processor with three quick 1-second pulses. Scatter cubed butter over the flour mixture, pulse to cut in butter with 1-second pulses until butter pieces are the size of large pebbles or peas, approximately 6 pulses. It’s perfectly fine to have uneven sized butter clumps in the mixture- that’s preferable. The mixture itself may resemble large bread crumbs.
Adding water: Sprinkle in your cold water over the mixture 1 tablespoon at a time, incorporating into the mixture using 1-second pulses. As you add the water, 1 tablespoon at a time, you’ll notice the mixture will begin to form curds and hold together like wet sand. The dough mixture will look crumbly, but not form a cohesive ball of dough as a bread recipe might. You should be adding about 7 tablespoons of cold water in total, but you may need slightly more depending on how your flour measurements came out.
Form dough disc and chill: Empty dough mixture into a large bowl that can fit into your refrigerator and, using your clenched fist, use your knuckles/hands to firmly press the dough mixture into the base of the bowl so that if all holds together and forms a thick disc. Cover the pastry with plastic wrap and chill in refrigerator for 30-40 min (or make and chill 1-2 days in advance). Note: If using hands and pastry cutter to mix dough instead of a food processor, you may wish to pour the dough mixture onto a clean working surface to gently fraisage the dough, taking care not to overwork the dough as we want to maintain those butter clumps. Instructor will walk through fraisage method during the webinar.
Prepare apples and preheat oven: To prevent browning of apples before baking, be sure that your oven is preheated to 400 degrees Fahrenheit just before you prepare to cut up your apples. This may take 15-20 minutes depending on your individual oven. Position oven rack to middle position. Core and half apples. You may choose to peel them; this recipe leaves the apple skin on. Cut apple halves length-wise into 1/8 inch thick slices. We are aiming for nice, thin slices to ensure the apple bakes evenly. The number of apples you require depends largely on the size of the apples you’ve purchased. (3-4 medium apples or 4-5 smaller sized apples)
Roll it out: Place a 16×12 piece of parchment paper on a clean work surface and lightly flour it to all edges to prevent dough from sticking. Remove dough from refrigerator and, using a rolling pin rubbed with flour, roll it out to create a rectangle that reaches all four sides of the parchment paper and is about 1/8 on an inch thick. You will likely need to dust a bit of flour onto the top of the dough as you roll it out to prevent sticking. Grab your rimmed baking sheet with one hand, placing the long edge of the baking sheet against the edge of your counter top/work surface. With the other hand, grab the parchment paper edge and slowly slide the parchment paper with rolled out dough onto the baking sheet. It’s okay that the edges of the dough are hanging over the edges of the baking sheet- that’s what we want. Place baking sheet on a sturdy work surface and, using your fingertips, gently roll up each edge and pinch the edge to help form a small border.
Apple art-making: You can get creative with the layout of your apple slices, but for this particular demonstration we will be scalloping the slices starting in one corner, overlapping them slightly as we work to fill the galette base. Once apple slices are completely laid out, dot with butter chips that you cut from 2 tablespoons of chilled butter using a paring knife. Evenly sprinkle 1/4 cup of sugar over the apples and place in the oven on the middle rack.
Bake: Depending on your oven and the color of your baking sheet, you may bake your galette as little as 45 min or as much as a full hour. Bake until the bottom of the galette is deep golden brown and the apples have caramelized. Carefully check the bottom of the galette dough about 40 min into your bake time to get a sense of how dark the base is. If you don’t see any or very little golden brown color showing, you may wish to increase your bake time. Remove from oven and gently slide parchment paper and galette onto wire cooling rack.
Glaze, cool, and serve: While the galette is baking, combine 5 tablespoons of either the apricot preserves or the apple butter with 2.5 tablespoons of water in a medium microwave-safe bowl. Microwave the mixture on medium power until you begin to see bubbles around the edges of the mixture. This may take 45 seconds to 1 minute depending on your individual microwave. Pour heated mixture through a mesh strainer into a clean bowl and press to remove any large pieces of fruit. You may wish to set aside the strained fruit bit for another use. Brush baked galette as soon as it comes out of the oven and is placed on cooling wire rack to ensure even application of the glaze. If using the apple butter glaze, you may wish to take a small pinch of ground cinnamon and sprinkle a very small amount over the apple butter glaze. Ground cinnamon can be bold and bossy so a little goes a very long way. Galette should be allowed to cool for 10-15 min before being transferred to a cutting board and cut for serving. When serving you may wish to add a dollop of whipped cream, crème fraiche, or vanilla ice cream!
Galette can be stored on the countertop for 1-2 days. If your climate is very dry, you may wish to store in plastic freezer bags or containers. Galette slices can be reheated in a toaster oven or conventional oven at 300 degrees Fahrenheit to ensure a flakey crust. You will need to check the galette slice for readiness by touching the crust gently to sense for warmness and slight crispness while warming up a slice. It only take a minute or two.
Recipe provided by Katie Burns
Halloween Recipes for Kids That Are So Good, It’s Scary
Whistling Well Farm
Recipe: Seward-made Sweet Spanish Sausage
Our Sweet Spanish Sausage is based on a traditional Catalan sausage—called Butifarra Dulce. It’s popular during the winter holiday season, with flavors reminiscent of egg nog or mulled wine that are only enhanced by the traditional cooking method of poaching in water or sweet wine with cinnamon and lemon zest.
This sausage features pork and honey from Community Foods producers Peterson Craftsman Meats and The Beez Kneez, as well as sherry, heavy cream, salt, black peppercorn, grains of paradise, lemon zest and sweet cinnamon. Seward-made Sweet Spanish Sausage pairs well with caramelized apples, polenta, braised kale and chickpeas and Tortilla Española.
Grab yours at Seward Co-op to celebrate the season. Here’s how we prepared ours:
Ingredients
2 Seward-made Sweet Spanish Sausage links
2 firm, tart local apples (cut into large wedges)
butter
1/2 c. honey
2 strips lemon peel
1 stick cinnamon
1 c. sweet wine (juice or apple cider works, too, but you may want to cut down the amount of honey so it’s not overly sweet)
1/2 c. water
Directions
In a sauce pan, saute sausage and apple wedges in butter, 2-3 minutes a side, until browned. Remove sausage and apples to separate bowls for later use. Add honey to the sauce pan used for sausage and apples. Add lemon peel, cinnamon, wine and water. This may sputter a bit so use caution. Whisk or swirl to incorporate the honey and wine together. Bring to a bare simmer.
Add the sausage back to the sauce pan and cook 15-20 minutes. You want the liquid to reduce by about half. Flip the sausages occasionally to cook evenly.
Plate with sausage cut on bias. Add browned apple wedges and pour honey/wine mixture over the top. Can be served atop polenta (pictured) or braised kale.
Seward-made Sausage
Seward Co-op’s in-house Sausage team crafts Seward-made sausages, meatloaf, meatballs and pâté with premium ingredients from local Community Foods producers like The Beez Kneez, Whetstone Farm and Peterson Craftsman meats. The department works to be a sort of extension of our whole carcass butchery program—by expanding our charcuterie offerings and making use of everything our farmers and ranchers have to offer. Find Seward-made products in Seward Co-op stores now.
New Seward-made Items in Stores
Our staff works hard year-round to make great food for our owners and shoppers. Seward employees bring new ideas and recipes to the Seward Co-op Creamery Café production kitchen, so what’s in stores is always fresh and fits the season.
Look for these and other new Seward-made items this winter.
Garlic Kielbasa
Seward-made Garlic Kielbasa is half beef, half pork and features local Community Foods producer Peterson Craftsman Meats in Osceola, Wisconsin. In Poland, the sausage is known as wiejska, which means rural. Paprika and marjoram give classic kielbasa flavor to ours. It’s smoked hot over cherry and hickory wood. Pair with scalloped potatoes, cabbage, stew, sauerkraut and onions.
Swedish Potato Sausage
Yukon Gold potatoes make this Scandinavian holiday sausage light and fluffy. In Sweden, it’s known as potatis korv and is cooked by poaching the links and then browning lightly in butter. The Swedish Potato Sausage is crafted using pork from local Community Foods producer Peterson Craftsman Meats in Osceola, Wisconsin. The sausage is seasoned mildly with white pepper, nutmeg and bay leaf—and pairs with casserole, stew, pickled herring and sauteed mushrooms.
Sweet Spanish Sausage
Launching Dec. 15, this traditional Catalan sausage—called Butifarra Dulce—is popular during the winter holiday season. The flavors are reminiscent of egg nog, only enhanced by the traditional cooking method of poaching in water or sweet wine with cinnamon and lemon zest. This sausage features pork and honey from Community Foods producers Peterson Craftsman Meats and The Beez Kneez, as well as sherry, heavy cream, salt, black peppercorn, grains of paradise, lemon zest and sweet cinnamon. Pair with caramelized apples, polenta, braised kale and chickpeas and Tortilla Española.
Haggis Sausage
Enjoy a taste of Robert Burns Day (Jan. 25) with haggis, the national dish of Scotland that inspired this limited-run sausage. Serve with turnips and potatoes—or roasted carrots from Featherstone Farm, a local Community Foods producer in Rushford, Minnesota.
Caramel Shortbread
Our bakery staff whipped up this twist on a popular crunchy caramel candy bar. Seward-made Caramel Shortbread is sweet and rich, with buttery caramel and dark chocolate on a tender crust and garnished with toasted pecan and finishing salt. The dairy, flour and chocolate are sourced from Community Foods producers.
Chocolate Hazelnut Biscotti
This might as well be called the Community Foods biscotti, as the chocolate, flour and butter used to make it are from vendors who are part of the program. It’s rich, nutty and chocolatey (of course), with hints of toasted hazelnut, coffee and spice. Dip in a coffee or an Egg Nog Latte—both available at the Deli counter right by the baked goods.
Mushroom Stroganoff
With 19th-century Russian origins, stroganoff has become a tradition in Minnesota. Ours is rich, creamy and well-seasoned and includes ingredients sourced primarily from Community Foods vendor Co-op Partners Warehouse and Albert’s Organics: shiitake mushrooms, vegetable stock, bow tie pasta, white wine, sour cream, all-purpose flour, butter, garlic, salt, yellow onion, thyme and black pepper.
Vegan Mac and “Cheese”
A comfort food favorite made without the ingredient that is its namesake. Ace Fox, production shift lead, perfected the recipe at home before introducing it to Grab & Go. “It’s made with a combination of soaked cashews, coconut milk, boiled vegetables and nutritional yeast, which gives it the creamy texture that people might miss about cheese,” Ace said. “It’s a great alternative for those of us who don’t consume dairy.” Local Community Foods producer Heartbeet Farm in Zumbro Falls, Minnesota, provides the carrots and potatoes for this recipe.
Guide to Winter Squash
Not sure what to do with all the gorgeous winter squash in Produce? National Co-op Grocers has compiled descriptions of common varieties, as well as some handy tips for selecting the right squash for you and plenty of delicious squash recipes you’ll love.
General selection tips
Winter squash are harvested late summer through fall, then “cured” or “hardened off” in open air to toughen their exterior. This process ensures the squash will keep for months without refrigeration. Squash that has been hurried through this step and improperly cured will appear shiny and may be tender enough to be pierced by your fingernail. When selecting any variety of winter squash, the stem is the best indication of ripeness. Stems should be tan, dry, and on some varieties, look fibrous and frayed, or corky. Fresh green stems and those leaking sap signal that the squash was harvested before it was ready. Ripe squash should have vivid, saturated (deep) color and a matte, rather than glossy, finish.
Acorn
This forest green, deeply ribbed squash resembles its namesake, the acorn. It has yellow-orange flesh and a tender-firm texture that holds up when cooked. Acorn’s mild flavor is versatile, making it a traditional choice for stuffing and baking. The hard rind is not good for eating, but helps the squash hold its shape when baked.
Selection: Acorn squash should be uniformly green and matte—streaks/spots of orange are fine, but too much orange indicates over ripeness and the squash will be dry and stringy.
Best uses: baking, stuffing, mashing.
Other varieties: all-white “Cream of the Crop,” and all-yellow “Golden Acorn.”
Blue Hubbard
Good for feeding a crowd, these huge, bumpy textured squash look a bit like a giant gray lemon, tapered at both ends and round in the middle. A common heirloom variety, Blue Hubbard has an unusual, brittle blue-gray outer shell, a green rind, and bright orange flesh. Unlike many other winter squashes, they are only mildly sweet, but have a buttery, nutty flavor and a flaky, dry texture similar to a baked potato.
Selection: Choose a squash based on size—1 pound equals approximately 2 cups of chopped squash (tip: if you don’t have use for the entire squash, some produce departments will chop these into smaller pieces for you).
Best Uses: baked or mashed, topped with butter, sea salt, and freshly ground black pepper.
Other varieties: Golden or Green Hubbard, Baby Blue Hubbard.
Butternut
These squash are named for their peanut-like shape and smooth, beige coloring. Butternut is a good choice for recipes calling for a large amount of squash because they are dense—the seed cavity is in the small bulb opposite the stem end, so the large stem is solid squash. Their vivid orange flesh is sweet and slightly nutty with a smooth texture that falls apart as it cooks. Although the rind is edible, butternut is usually peeled before use.
Selection: Choose the amount of squash needed by weight. One pound of butternut equals approximately 2 cups of peeled, chopped squash.
Best uses: soups, purees, pies, recipes where smooth texture and sweetness will be highlighted.
Delicata
This oblong squash is butter yellow in color with green mottled striping in shallow ridges. Delicata has a thin, edible skin that is easy to work with but makes it a poor squash for long-term storage; this is why you’ll only find them in the fall. The rich, sweet yellow flesh is flavorful and tastes like chestnuts, corn, and sweet potatoes.
Selection: Because they are more susceptible to breakdown than other winter squash, take care to select squash without scratches or blemishes, or they may spoil quickly.
Best Uses: Delicata’s walls are thin, making it a quick-cooking squash. It can be sliced in 1/4-inch rings and sautéed until soft and caramelized (remove seeds first), halved and baked in 30 minutes, or broiled with olive oil or butter until caramelized.
Other varieties: Sugar Loaf and Honey Boat are varieties of Delicata that have been crossed with Butternut. They are often extremely sweet with notes of caramel, hazelnut, and brown sugar (They’re delicious and fleeting, so we recommend buying them when you find them!).
Heart of Gold/Festival/Carnival
These colorful, festive varieties of squash are all hybrids resulting from a cross between Sweet Dumpling and Acorn, and are somewhere between the two in size. Yellow or cream with green and orange mottling, these three can be difficult to tell apart, but for culinary purposes, they are essentially interchangeable. With a sweet nutty flavor like Dumpling, and a tender-firm texture like Acorn, they are the best of both parent varieties.
Selection: Choose brightly colored squash that are heavy for their size.
Best uses: baking, stuffing, broiling with brown sugar.
Kabocha (Green or Red)
Green KabochaKabocha can be dark green with mottled blue-gray striping, or a deep red-orange color that resembles Red Kuri. You can tell the difference between red Kabocha and Red Kuri by their shape: Kabocha is round but flattened at stem end, instead of pointed. The flesh is smooth, dense, and intensely yellow. They are similar in sweetness and texture to a sweet potato.
Selection: Choose heavy, blemish free squash. They may have a golden or creamy patch where they rested on the ground.
Best Uses: curries, soups, stir-fry, salads.
Other varieties: Buttercup, Turban, Turk’s Turban.
Pie Pumpkin
Pie pumpkins differ from larger carving pumpkins in that they have been bred for sweetness and not for size. They are uniformly orange and round with an inedible rind, and are sold alongside other varieties of winter squash (unlike carving pumpkins which are usually displayed separately from winter squash). These squash are mildly sweet and have a rich pumpkin flavor that is perfect for pies and baked goods. They make a beautiful centerpiece when hollowed out and filled with pumpkin soup.
Selection: Choose a pie pumpkin that has no hint of green and still has a stem attached; older pumpkins may lose their stems.
Best uses: pies, custards, baked goods, curries and stews.
Red Kuri
These vivid orange, beta carotene-saturated squash are shaped like an onion, or teardrop. They have a delicious chestnut-like flavor, and are mildly sweet with a dense texture that holds shape when steamed or cubed, but smooth and velvety when pureed, making them quite versatile.
Selection: Select a smooth, uniformly colored squash with no hint of green.
Best Uses: Thai curries, soups, pilafs and gratins, baked goods.
Other varieties: Hokkaido, Japanese Uchiki.
Spaghetti
These football-sized, bright yellow squash are very different from other varieties in this family. Spaghetti squash has a pale golden interior, and is stringy and dense—in a good way! After sliced in half and baked, use a fork to pry up the strands of flesh and you will see it resembles and has the texture of perfectly cooked spaghetti noodles. These squash are not particularly sweet but have a mild flavor that takes to a wide variety of preparations.
Selection: choose a bright yellow squash that is free of blemishes and soft spots.
Best uses: baked and separated, then mixed with pesto, tomato sauce, or your favorite pasta topping.
Sweet Dumpling
These small, four- to-six-inch round squash are cream-colored with green mottled streaks and deep ribs similar to Acorn. Pale gold on the inside, with a dry, starchy flesh similar to a potato, these squash are renowned for their rich, honey-sweet flavor.
Selection: pick a smooth, blemish-free squash that is heavy for its size and is evenly colored. Avoid a squash that has a pale green tint as it is underripe.
Best uses: baking with butter and cinnamon.
Miscellaneous Varieties
At some food co-ops, farmer’s markets, and apple orchards in the fall you may encounter unusual heirloom varieties of squash that are worth trying. If you like butternut, look for Galeux D’eysines, a rich, sweet and velvety French heirloom that is large, pale pink, and covered in brown fibrous warts. You might also like to try Long Island Cheese squash, a flat, round ribbed, beige squash that resembles a large wheel of artisan cheese.
If you prefer the firmer, milder Acorn, you might like to try long Banana or Pink Banana squash. If you like a moist,dense textured squash (yam-like), try a Queensland Blue or Jarrahdale pumpkin. These huge varieties are from Australia and New Zealand, respectively, and have stunning brittle blue-green rinds and deep orange flesh. Both are good for mashing and roasting.
Produce At Its Peak: Turnips and Rutabaga
People often joke about how much Minnesotans like to talk about the weather. When it comes to produce, however, weather is not just small talk–for the most part, it is the reason we have or do not have produce to sell.
This is true locally – a late frost in spring can wipe out an entire autumn apple crop and a hot summer can cause cool weather loving lettuces and radishes to bolt requiring our buyers to bring these items in from California. Perhaps because we know and expect extreme weather fluctuations in the Midwest uncertain produce availability is easier to understand.
On the contrary, we have come to expect a constant, consistent, and copious supply of produce from California and Mexico. But uncertain weather conditions on the Western seaboard can have a dramatic impact on the produce we take for granted.
The drought in California over the past few years has been the topic of weather conversations and has raised fears over produce prices and availability. However, it was winter precipitation courtesy of El Nino that caused recent disruptions in the supply chain. In the first week of January, from the deserts to the mountains there was anywhere from a quarter-inch of rain to 12-feet of snow in the Sierras. As a result, despite sourcing daily from four distributors we saw some significant shortages in the produce department.
For vegetable crops, the rain came at a critical time of transition. Some parts of the state were already harvesting but others were preparing fields for planting. The rain prevented crews from doing either. The delay in planting will continue to impact availability in the coming weeks.
Luckily, we still have root crops stored from local harvests to sustain us. Some such as sweet potatoes, potatoes, and onions are familiar staples. Others, like celeriac, are less frequently used but offer hardy substitutions when their tender counterpart (celery) is unavailable. Underappreciated and underutilized in the winter months are the roots in the brassica family: turnips and rutabagas.
Turnips are one of the earliest cultivated vegetables. What began as a spindly root has developed over centuries into several varieties ranging in color from pure white to deep magenta and in flavor from sweet to pungent. The white salad turnips of the summer tend to be crisp, juicy and sweet. The gold, scarlet, and purple top turnips are also crisp but tend to be denser and more assertively flavored. While winter turnips have a lovely mustardy flavor raw, their buttery sweetness is drawn out when tossed in oil and roasted.
Rutabaga or swede is closely related to the turnip and may be a cross between the turnip and cabbage species. Rutabaga is milder, sweeter and starchier than a turnip. The pale yellow flesh is rendered sweeter and more golden by cooking. Boil and mash rutabagas for a rich and peppery alternative to mashed potatoes, add to soups, or roast with rosemary and thyme along with other winter vegetables such as squash, onions, potatoes, and beets.
Winter Roots Soup
1 white onion, peeled and roughly chopped
4 Tbsp. extra virgin olive oil
1 bunch fresh thyme
1 ½ cup celeriac, peeled and roughly diced
3 cups mix of rutabaga, turnips, and russet potatoes, peeled and roughly diced
2 ½ quarts organic chicken stock
½ cup single cream
Sea salt
Freshly ground black pepper
3-4 Tbsp. truffle oil
In a large pot, cook the onion in the olive oil for about five minutes until translucent and soft but not browned. Add the diced vegetables, a bunch of thyme tied with kitchen twine, and stock. Bring to a boil and simmer for 40 minutes until the vegetables are tender. Add the cream, bring back to a boil, then remove the thyme and purée. Season to taste with salt and pepper. Then add the truffle oil tablespoon by tablespoon until the soup is flavored to your taste. Keep in mind, the oil can vary in strength depending on the brand. Finish with chopped parsley and thyme.
Ginger Glazed Turnips
Now is the perfect time to make these ginger glazed turnips as all of the ingredients are in their prime.
The yellow ginger harvest has begun in Hawaii and we are once again receiving weekly shipments direct from Kolo Kai farm. This ginger is the freshest we see all year – harvested on Mondays we receive shipments each Wednesday. The papery skin is just starting to develop so for the most part no peeling is required. Juicy and tender, the ginger grates like butter.
Citrus season is also in full swing and while a navel or Valencia orange would work well for this recipe, one could also play around with specialty citrus. Try a TDE tangerine for a robust orange flavor with a pert but balanced acidity. Or a blood orange for its berry-like accent. Or choose from any of the many rotating oranges, tangerines, or mandarins that will come and go over the next few months.
When selecting turnips, choose from scarlet, gold or purple-top turnips.
1 lb. turnips, scrubbed and cut into wedges
2 Tbsp. unsalted butter
1-inch piece of ginger, grated
1 large clove garlic, minced
1 Tbsp. honey
Juice and zest from ½ orange
3-4 sprigs thyme
Salt and black pepper to taste
In a large skillet, melt the butter. Add the turnip wedges and season with salt and pepper. Cook until the turnips begin to caramelize (about 10 minutes). Add the ginger, garlic, honey; stir to combine. Add orange juice and thyme and cook until the juice has reduced into a glaze. Finish with zest and season with salt and pepper to taste.
Rutabaga Latkes
Just about any recipe that calls for potatoes can be made more flavorful and healthful by substituting with rutabaga. Latkes, or potato pancakes, are often associated with Hanukkah but they have far reaching roots in many European cuisines. They are incredibly versatile–they can be made with a number of different vegetables and can be made savory or sweet. My personal favorite are rutabaga latkes with smoked salmon and crème fraiche.
1½ lbs. rutabaga, grated
½ cup white onion, grated
1 tbsp chopped garlic
½ tsp salt
½ tsp pepper
4 eggs, beaten
4 tbsp Grapeseed oil
Heat oil in a large skillet. Sauté onion and garlic until translucent but do not brown. Add rutabaga and cook until just tender. Remove from the skillet and allow to cool in a large bowl. Once the vegetables have cooled, add the salt, pepper, and eggs. Stir to coat the vegetable mixture. Add the remaining oil to the skillet. Using a small ladle or measuring cup, add scoops of mixture to the skillet and flatten. Cook until browned on both sides. Serve with lox and crème fraiche garnished with chives.
Hot Bar: Nov. 10 – Nov. 16
SUNDAY, NOV. 10
Maple Tofu Hash
Butternut Squash – Caramelized Onion Frittata
Strata Milano with Bacon
Biscuits & Sausage Gravy
Breakfast Quesadillas
MONDAY, NOV. 11
Chicken Mole Enchilada
Pineapple Chicken
Refried Black Beans
Ancho Beets and Sweet Potatoes
Rice with Black-Eyed Peas
TUESDAY, NOV. 12
Rosemary Garlic Chicken
Meat Lasagna
Tuscan Sofrito with Yams and Sage
Mustard Roast Squash
Balsamic Beets
WEDNESDAY, NOV. 13
Chinese BBQ chicken
Kung Pao Chicken
Shitake Mushroom Fried Rice
Black Pepper Brussels Sprouts & Tofu
Sweet Potato Cakes
THURSDAY, NOV. 14
BBQ Chicken
Baked Beans
Creole Yams
Ratatouille
Smoked Turkey-Braised Collard Greens
FRIDAY, NOV. 15
Coconut Curried Roast Chicken
Chicken Tikka Masala
Curried Butternut Squash
Saag Chana Masala
Rice Pilaf with Peas
SATURDAY, NOV. 16
Breakfast Quesadilla
Denver Ham Frittata
Mediterranean Frittata
Apple Ginger Crisp
Biscuits & Sausage Gravy