Winter or Thanksgiving Garden Dishes

Oct 30, 2017 | Food

These are the dishes that I mention on the November 23rd Plantrama podcast. They are what a vegetable gardener might have on their Thanksgiving table. 

A green bean with canned soup casserole for Thanksgiving? Are you kidding me? If you have a vegetable garden you’ve got the most flavorful food on earth.

Garden Potatoes and Leeks 

This dish is very rich but very satisfying for special occasions.

Ingredients:
Leeks – about 2 cups sliced
Potatoes – about 3 cups sliced
1 1/2 cups heavy cream or 1 1/4 cups veggie broth and 1/4  cup olive oil
Salt and pepper to taste
Herbs to garnish or add chopped to taste. Fresh thyme, sage or rosemary

Heat oven to 375 degrees.

Slice the potatoes and leeks and toss with the herbs. Place all in a greased square baking pan and add the cream or broth mix.

I make this dish with heavy cream and I am not sorry. It is for special occasions and is the definition of comfort food.

 

Shredded Kale and Carrots with Lemon Vinaigrette

Ingredients:

Tuscan Kale – ribs removed and sliced into thin ribbons
Carrots – peeled if necessary and grated.
Almonds – chopped and toasted

Dressing

Juice of 1 Lemons
1/2 cup walnut oil
1/4 cup white balsamic vinegar
2 teaspoons honey mustard
salt and pepper to taste

Mix all dressing ingredients in a jar and shake well to mix. This makes enough dressing for a salad for 8 to 10 people depending on how much dressing people like.

Note: grate carrots at last minute. If making the salad in advance, toss the carrots with a small amount of the dressing so they don’t turn brown. Put them at the bottom of the bowl with the grated kale on top. Hold the toasted almonds separately. Just before serving toss the dressing with the kale and carrots and sprinkle almonds on top.

Kale has a pretty strong flavor and slicing it into thin (1/4″) ribbons helps that flavor to be balanced by the other ingredients.

6 Comments

  1. Slim Kurz

    Hi CL — Both dishes look fabulous! How long do you cook the potatoes? Thanks — Slim

    Reply
    • CL Fornari

      Thanks, Slim! The potatoes are cooked until tender and the cream is bubbly – usually about 35 to 40 minutes.

      Reply
  2. NANCY SPOONER

    GOING TO TRY THE POTATO DISH FRIDAY. LOOKS REAL GOOD.
    THANK YOU,
    NANCY S.

    Reply
  3. bonnie Hesller

    Have you tried it with the broth? does the broth get completely absorbed by the potatoes?
    bonnie

    Reply
  4. bonnie Hesller

    I tried growing beets in a container! I love beets. I had no idea how long to leave them in the ground, however. When I finally pulled ;them (after about 30 days), they were very cute and tiny.

    Reply
    • CL Fornari

      Bonnie,
      Broth does get mostly absorbed by the potatoes and doesn’t have the same richness or “mouth feel” as cream, but if you’re a vegan, go for it.

      Reply

Submit a Comment

Your email address will not be published.

Don`t copy text!

Pin It on Pinterest

Share This