Monday, November 19, 2007

How to Make an Organic Thanksgiving Work

Thanksgiving is a hectic and eventful day. Making it a healthy, organic and as natural as possible is often difficult, time consuming and costly. We have a few tips on how to make it easy, healthy and fun with minimal stress.

For an amazing vitamin rich, organic soup appetizer: Brussle Spout Cream Soup

You can buy organic Brussels sprouts, hazelnuts, garlic, olive oil, heavy cream and Parmesan from Diamond Organics. Sun Organic Farm also sells hazelnuts, garlic and olive oil.
Roasted Brussels Sprout Soup with Hazelnut Pesto

Roasting the brussels sprouts gives this soup a deep, rich unexpected flavor.

Serving: 4-6

2 tablespoons olive oil
1 pound brussels sprouts, bottoms trimmed and halved
2 garlic cloves, halved
4 cups vegetable or chicken stock
3/4 cup heavy cream
Salt and pepper to taste

1/2 cup toasted hazelnuts
1 small clove garlic
1/3 cup olive oil
2 tablespoons Parmesan cheese
Salt to taste

Preheat the oven to 425 degrees F. Combine the olive oil, brussels sprouts and garlic in a large bowl and toss. Place on a baking sheet and roast until toasted and the leaves are slightly browned, about 15 minutes. Turn once or twice while cooking.

Remove and add to a large saucepan with the stock and the cream. Bring to a boil and reduce heat to medium-low and allow to simmer for 20 minutes. Puree the mixture until smooth. Add salt and pepper to taste.

Combine all the ingredients in a food processor until chunky-smooth and season with salt. Garnish each bowl of soup with the pesto.

Cranberry Sauce is a must have ingredient for every Thanksgiving Dinner. It compliments the turkey so well. Instead of the traditional canned glob of cranberry sauce; try the seasonal fresh cranberries with grapefruit and pecans, my southern favorite!

This sauce makes a dramatic entrance when served in shot glasses or votives; the pecans add crunch, while the grapefruit adds another luscious layer of flavor.

To make this dish organic, use organic cranberries, grapefruit and pecans. You can even buy organic cinnamon and sugar. Shop for all these ingredients at Diamond Organics.

Cranberry Sauce with Grapefruit and Pecans

This sauce makes a dramatic entrance when served in shot glasses or votives as opposed to your Aunt Betty's old ironstone bowl. The grapefruit adds another luscious layer of flavor.

Serving: 4-6

1 package fresh or frozen cranberries
1 1/2 cups sugar
1/2 cup grapefruit juice
1 grapefruit, sectioned
1/3 cup pecan pieces
1/2 teaspoon ground cinnamon

In a 3-quart saucepan, combine the cranberries, sugar and grapefruit juice. Cover and cook over medium heat until the berries are popped, stirring occasionally, about 10 to 15 minutes. Add the grapefruit sections, pecans and cinnamon. Cool to room temperature and serve. May also be made up to five days in advance. If making ahead, add the pecans just before serving. Serve in shot glasses or votives with espresso spoons.

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