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This salad combines leftover Thanksgiving turkey with crunchy daikon radishes, tender greens, and a creamy homemade green goddess dressing. I used a food processor to slice the radishes and prepare the dressing, but the task could just as easily be completed by hand with a good knife and a mixing bowl.
Turkey & Radish Salad with Green Goddess Dressing (serves 4)
1 bag salad greens, washed and dried
4 inch section of daikon radish, sliced very thinly
1 1/2 cups cold chopped turkey
Green Goddess Dressing:
1/2 cup chopped parsley, thyme, sage, or other fresh herbs on hand
1 tablespoon minced onion (or sub. 1/4 c. chopped shallots)
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons cider vinegar
juice of 1/2 lime, about a tablespoon
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper, plus more for garnish
Chop turkey into uniform pieces, if necessary. Wash and dry the salad greens and set aside. Cut a four-inch section off of the radish and use the disc blade on the food processor to slice the radish very thinly; set aside sliced radishes. Fit the food processor with the chopping blade. Mince onion/shallots in the food processor, then add herbs and pulse until chopped. Add mayonnaise, sour cream, vinegar, lime juice, milk, salt and pepper and blend until dressing is well combined. Toss dressing, greens, turkey, and sliced radishes. Serve salad immediately.
If, after making this salad, you find yourself with half a daikon radish leftover, use it to make this easy radish dip and sandwich spread. Perfect for zipping up leftover turkey sandwiches!
We have received some very sweet Thank-You messages and they made us giddy all week. Working directly with local farms and getting the right amount of food for you at the right time and delivering to your door is a very challenging business. We know we wouldn’t even have the opportunity to try it without your support, though. Our core values that hang on every wall start with you! We value your support and attention and what you’re doing for local food systems by eating local.
And a special thanks to the Jacksons for their amazing card (partially pictured above)!! We’re going to frame it and hang it in our office.
This week, I’m giving you a bunch of recipes that will make fantastic Thanksgiving sides. Enjoy, and have a great holiday!
Fuji or Cameo Apples – Apple Country
Butternut or Pumpkin Squash- Gundermann Farms
Daikon Radishes – My Father’s Farm
Red Russion Kale – Acadian
Crimini Mushrooms – Kitchen Pride
Salad Mix – My Father’s Farm
Louisiana Shallots – Acadian
Sweet Potatoes – Naegelin
Arugula – Acadian
Kale and olive oil mashed potatoes – The recipe says to use fried shallots as garnish, but I’d just chop your shallots and add them to the step where you sautee the kale.
Roasted butternut squash and apple salad – I’m taking a few liberties with this recipe, but running with the general idea. Instead of endive, use your salad greens. And instead of slicing the apples into matchstick-sized strips (that sounds like a lot of work), I’ll just cut it into chunks. Serve the roasted squash and the rest of the ingredients over a bed of salad greens.
Sweet pickled daikon radishes
Warm mushroom salad with Parmesan and arugula – You can buy prepared demi-glace at Whole Foods. In lieu of that, my suggestion is to simmer 1/2 cup of beef broth until it reduces down to 1/4 cup. It’s not exactly the same, but it’ll thicken and provide more flavor than plain beef broth.
Vanilla mashed sweet potatoes – I know I already gave you a mashed potato recipe above, but this one is so different from the first that you can certainly serve both. Think of it as an alternative to sweet potato casserole.
This versatile kugel is autumn comfort food at its finest. Its sweet, spicy flavor would fit right in on the Thanksgiving table, or make for an easy breakfast with milk on Friday morning after the Big Day. I adapted this recipe from another butternut squash kugel published on Allrecipes.com, with a few adjustments to make it healthier. I used fresh squash puree in place of that recipe’s frozen chopped squash, reduced the butter and sugar, and used Richardson Farms’ whole wheat flour. Of course, if you’re not up to roasting and pureeing a butternut squash this week, you can substitute some of Greenling’s locally-sourced butternut squash baby food in place of homemade puree.
Butternut Squash Kugel (serves 4-6)
1 cup butternut squash puree
3 tablespoons butter, melted
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup milk
1/2 tablespoon cinnamon, divided
Need help preparing the squash puree? Step-by-step instructions are here.
Preheat oven to 350 degrees and grease a 6×9 inch pan with butter, vegetable oil, or cooking spray. In a medium mixing bowl, combine squash puree, eggs,milk, flour, sugar, melted butter and about half the cinnamon. Stir until well combined. Pour mixture into prepared pan and sprinkle with remaining cinnamon. Bake for 30 minutes, until kugel is firm and golden brown. Serve warm or at room temperature.
For Thanksgiving I plan to serve this as a side dish during the main meal, garnished with fresh sage chiffonade. I’ll cut the cinnamon in that version of the recipe down to one teaspoon sprinkled on top.
If you’re looking for an updated, healthier version of sweet potato casserole, look no further. I’m not a big fan of marshmallows, so when I came across this recipe, which uses a streusel topping in place of the marshmallows, I had to give it a go. The only real work here is peeling and chopping the sweet potatoes — after that, it’s not labor-intensive at all. I love the use of maple syrup to sweeten the potatoes, and the half-and-half adds creaminess. This was a hit at my work Thanksgiving potluck, and hopefully your family will also love it. It makes 18 servings, so you can definitely halve the recipe if you’re expecting a smaller gathering.
Streuseled Sweet Potato Casserole (from Cooking Light)
14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
1/2 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
1/2 cup chopped pecans
Preheat oven to 375°.
Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.
Learn about our fashionably-late birds and check out some Organic farmers rapping! See what’s fresh locally and much more – http://www.greenling.com/community/newsletters/field-report-11-19-2010.htm