Makeout Monday ~ Things I love this week

 I thought I would put together several local, to Missouri, recipes that would be stellar for thanksgiving. The past few years I have hosted Black Friday Thanksgiving at my house and all the food served was local (at least within 100 miles).  

I always like to support small businesses and when cooking, I like to support local farms.  The question really should be why not?

If you are not local to Missouri, just search local produce to your area, and then start looking for recipes that use those items.  I am lucky to have several grocery stores that stock local grown produce, so it is super easy to locate, making it even easier to use!

Spinach Almond Crostini Appetizer

1 pound fresh spinach, washed, dried, and stemmed
1 clove garlic
3/4 cup sour cream
1/4 cup chopped toasted almonds, plus more for garnish
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chives
1/8 teaspoon cayenne pepper
Kosher salt
Zest and juice of 1/2 a lemon
Toasted baguette slices, for serving

In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well.  
Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice.   Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve.



Balsamic Roasted Brussel Sprouts

1 carton of washed and quartered brussel sprouts
Balsamic Vinegar
1 tbsp of minced garlic
1 carton of baby bella mushrooms
Olive Oil
Salt and Pepper to taste

Place brussel sprouts and mushroom on cookie sheet.  Toss veggies with balsamic vinegar, olive oil, garlic and salt and pepper.  Mix until veggies are cover.  Put into a 350 degree oven for 30 minutes until browned and tender to fork. 

Glazed Carrots and Turnips

  • 3/4 pound turnips, cut into 1-inch pieces
  • 3/4 pound carrots, cut into 1-inch pieces
  • 2 teaspoons unsalted butter
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve
  • Mascarpone Whipped Potatoes 

    3 lb Yukon Gold potatoes, peeled, cut into cubes
    1 cup milk
    2 tablespoons butter
    1/2 cup mascarpone cheese
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons chopped fresh chives

    In large saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat. Cover; cook about 15 minutes or until potatoes are tender when pierced with fork. Drain; return potatoes to saucepan.
    Meanwhile, in small saucepan, heat milk and butter until butter is melted and milk is hot.
    Gradually add hot milk mixture to potatoes, beating with handheld mixer until blended. Add cheese, salt and pepper; beat until potatoes are creamy and fluffy. Spoon into serving bowl; sprinkle with chives.





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