The Not Necessarily Veg Thanksgiving at My House

I and my turkey!  My brother-in-law made use of the Vitamix
to make short order of the gravy.  

Yes, that is a turkey.  A Clarion River Organics 19.75 pound turkey raised by Matthew Schwartz (I think) to be exact.  If you recall in the beginning of this blog I said I eat plant-based most of the time.  Holidays are exceptions.  I did not eat any of this delicious smelling turkey, but I did consume a little dairy in the form of butter on Thanksgiving.  Since I have always said that my elimination of all animal products from my diet is for my health I am not opposed to cooking for others who do not share this view.  Hence, if I take a meal to a homebound person from church, it usually will contain meat and when I make dinner for 20 people in my family as I did on Thanksgiving this year, turkey is on the menu.  We had plenty of vegetable side dishes to go along with it including a wonderful dish of roasted butternut squash from Clarion River Organics.  And I used the CRO apples in my now famous "Fish Market Apple Pie" - a recipe I originally got in the 1980s from the now defunct Gourmet magazine.  

The table set for 20 extended into my front hall.

Shortly after Thanksgiving I was in the East Liberty Whole Foods and was delighted to see nice big bunches of Clarion River Organics kale still occupying shelf space in the produce section.  And just because I know how truly healthy kale is I feel it is my duty to pass on one last kale recipe to you.  This one is a nice kale-based entree that I served with one of our families favorite Thanksgiving side dishes - Baked Broccoli (recipes below).

Since the whole purpose of this blog is to post recipes and stories about being a subscriber to Clarion River Organics (CRO) CSA and since the season has now ended, this will be my last post.  It has been a wonderful season with CRO and I will definitely sign up again next year.  I may or may not continue this blog then, but most likely I will.  Check back in June!  Until then, I would like to wish everyone at CRO and all of you out there in the "CRO world" a Very Merry Christmas and God's abundant blessings in the new year.  

Hearty Kale Dinner

4 Clarion River Organics Potatoes (any kind that you may still have), cut into 1 inch chunks
olive oil cooking spray (or olive oil)
1 yellow onion, chopped
4 garlic cloves, minced
1/2 cup vegetable broth
1 bunch Clarion River Organics Kale, stripped from center rib and chopped
1 15 oz. can pinto beans, drained and rinsed
2 Tbs Clarion River Organics Hot Pepper Sauce
1/2 tsp ground cumin
salt and pepper to taste
juice of a lime

Bring a large pot of water to boil.  Boil (or steam) potatoes in water until tender (approximately 20 minutes).  Drain and set aside. 

Steam kale in vegetable broth until tender (about 10 mins).

While potatoes are cooking, spray a skillet with cooking spray (or coat lightly with olive oil) and heat over medium.  Saute onions and garlic in skillet for 5 minutes.  Add the kale and vegetable broth.  Lower heat to medium-low and cover and cook until kale is tender about 10 minutes) checking to be sure skillet does not get too dry (add more vegetable broth if necessary).  

When kale is tender add cumin, hot sauce, salt and pepper.  Stir to combine.  Add reserved potatoes and pinto beans, stir and heat through about 5 minutes.  Pour lime juice over all and toss to combine.  Serve immediately.  Serves 4 as an entree.  

Heat kale with potatoes and beans then add lime juice.

Baked Broccoli

Baked Broccoli with Hearty Kale Dinner

I have veganized this recipe from one I used to make years ago.  If you don't care about removing the animal products you can use cheddar cheese in place of the Daiya, a can of mushroom soup in place of the mushroom gravy,  cow's milk in place of the rice milk, and dairy butter in place of the Earth Balance.  

1 large bunch broccoli, chopped (stalks and florets)
1 small yellow onion, chopped
1/3 cup rice milk
1 cup Daiya cheddar-style shreds
1/2 cup Whole Foods vegan mushroom gravy (ask at the counter if you do not see it)
1 Tbs Earth Balance buttery spread
3/4 cup whole wheat bread crumbs

Heat oven to 325 degrees.  Place chopped broccoli in a steamer basket set over boiling water and steam for 5 minutes.  Place broccoli in a 2-qt casserole dish.

Heat milk with and Daiya "cheese" shreds in a double boiler until cheese is melted (or mostly melted).  Remove from heat and add the onion and mushroom gravy.  Stir to combine.  Pour sauce over the broccoli.

Melt the earth balance and combine with the bread crumbs to moisten them.  Spread bread crumbs on top of casserole.  Bake for 30 minutes.  Serves 6 as a side dish.