Brussels Sprout Slaw
Brussels Sprout Slaw
This light and refreshing salad utilizes the robust earthiness of local brussels sprouts sliced raw and paired with kale, tart dried cherries, toasted pipits, and sliced almonds, all tossed in a tangy champagne vinaigrette. This salad grabs hold of your tastebuds and doesn't let go.
Size: 1 lb's.
Serves: 2 - 3 people.
Ingredients:
Raw Shaved Brussels Sprouts, Kale, Dried Cherries, Shallots, Dried Apricots, Sliced Toasted Almonds, Toasted Pepitas, Parmesan Cheese, Green Onions, Salt, Pepper. Dressing: Lemon Juice, Honey, Champagne Vinegar, Olive Oil, Dijon Mustard.
The ultimate way to begin a Thanksgiving meal is by sharing in the toasty creaminess of this delectable fall soup. We blend fresh butternut squash harvested from our family farm with just the right amount of stock and seasoning, crafting a cozy not too sweet soup with butternut as the star. Eat it with a hunk of good bread, and when your soup is gone, steal some from the bowl next to you. Feed it to any squash-haters you know. But be prepared to pass it again -- they'll probably ask for seconds.
Size: 1 Quart.
Serves 2 - 3 people.
*See below for Pumpkin Seed Brittle that makes the perfect garnish.
Heating Instructions:
Pour the soup into a large saucepan and bring to a simmer over medium heat.
Ingredients:
Butternut Squash, Carrot, Celery, Onion, Apple, Apple Cider, Vegetable Stock, Butter, Heavy Cream, Nutmeg, Cinnamon, Salt, Pepper.
This southern inspired classic features whole corn kernels in a buttery and dense corn-meal bread. Serve this bread hot table-side with a pat of creamy salted butter or a drizzle of honey and watch as the whole loaf quickly disappears. Bread can be served as is, or heated using the instructions packed with each loaf.
Size: 3.5" x 9"
Serves: 6 - 8 people.
Ingredients:
Whole Corn Kernels, Eggs, Evaporated Milk, Sour Cream, Canola Oil, Honey, Corn Meal, Flour, Sugar, Baking Soda, Salt, Butter, Maple Syrup.
Butternut squash, brussel sprouts, cauliflower, shallots, cipollini onions, whole cremini mushrooms, and carrots are seasoned and roasted. They are then tossed together and garnished with chopped italian parsley and vibrant green kale as a hearty and healthy side featuring the best vegetables the season has to offer.
Size: 1 lb ~ approx.
Serves: 2 - 3 people.
Heating Instructions:
Remove vegetables from container (*Container is not oven safe) and place on a foil-lined cookie sheet. Place the vegetables in a pre-heated 350º oven for 10 - 15 minutes, or until fully warmed and slightly crispy.
Ingredients:
Cauliflower, Brussel Sprouts, Carrots, Cipollini Onions, Shallots, Butternut Squash, Mushrooms, Olive Oil, Salt, Pepper.
