Are you looking for some great selections to add to your Thanksgiving Day table? Try these recipes from Sunterra Market.
Lyonnais Potatoes
Serves 3 to 4
- 1 cup sliced red onion
- 3 tbsp. butter
- 2 tbsp. olive oil
- 3 cups cooked sliced potatoes or fingerling potatoes cut in half lengthwise
- 1/2 cup fresh parsley, chopped
- salt and cracked black pepper to taste
Heat the oil in a skillet pan on medium heat.
Add potatoes. Season with salt and pepper and sauté until golden brown.
Transfer the potatoes to a platter. Add butter to the same pan and melt.
Now add the onions and sauté until they caramelize lightly. Add the potatoes back in, sprinkle the parsley and toss everything together.
For added flavour you may add 1 tsp. of chopped garlic. You may also chop up a strip of bacon and add while sautéing the potatoes.
Quinoa and Apple Salad
Serves 8 to 10
- 2½ cups quinoa, white or red (or a combination of both)
- 5 cups water
- 1/2 cup apple, julienned with skin on (Granny Smith or Red Delicious)
- 1/4 cup dried cranberries
- 1/2 cup corn kernels
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/4 cup red onions, finely diced
- 1/4 cup sunflower seeds or pumpkin seeds
- 1 tbsp. mint, chopped
- 1 tbsp. parsley, chopped
Vinaigrette
- 30 ml lemon juice
- 80 ml apple juice
- 50 ml apple cider vinegar or white wine vinegar
- 50 ml canola or olive oil
- 1/4 tsp. garlic, finely chopped
- pinch chili flakes (optional)
- salt and pepper to taste
Rinse quinoa thoroughly a couple of times to remove the naturally occurring bitter saponin coating.
Bring quinoa to a boil in salted water. Reduce heat and simmer gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.
Meanwhile prepare the vinaigrette by whisking together all the vinaigrette ingredients in a bowl.
In a separate bowl, combine the remaining ingredients with cooked quinoa and toss with the vinaigrette. Serve on a bed of radicchio or green leaf lettuce.
Brioche Stuffing
Serves 5 to 6
- 3 cups brioche bread, cubed
- 3 tbsp. butter
- 2 strips Sunterra Farms bacon, or pancetta chopped
- 1 medium red onion, chopped
- ¼ tsp. garlic, chopped
- 1 large red apple, diced or pear (keep the skin-on)
- ¼ cup dry fig, chopped
- 1 celery stick, diced
- ½ tsp. fresh sage, chopped
- 1 tbsp. fresh parsley, chopped
- ¼ cup raisins or dried cranberries
- ¼ cup nuts, pecans, walnut or cashews
- 1 tbsp. toasted pine nuts
- 1 cup turkey or chicken stock
- salt and pepper to taste
Heat a non-stick pan and cook the bacon until crisp, drain and set aside. In the same pan, add the butter and sauté the onions and garlic until golden brown. Next add the sage, apples and celery and sauté until apples start to caramelize.
Add the brioche, nuts, seeds and dry fruit and sauté over low heat while adding enough stock until well coated but not soggy. Add the crisp bacon and transfer the stuffing to a greased, deep oven tray. Bake for about 20 minutes until the top is crisp.
- Perfect accompaniment for holiday roasts like turkey, turducken, pheasant or duck
- Can be used a stuffing for chicken breast, add two tbsp. of stuffing with 1 tbsp. of your favorite shredded cheese to each breast
- Replace bacon with 1 tbsp. of duck fat
- For a spicier version replace bacon with Chorizo or Italian sausage
- Panettone or challah bread will also work for this recipe
Brussels Sprouts with Bacon and Pecans
Serves 8 to 10
- 1 kg Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
- 1 red onion, peeled & sliced
- 3 strips Sunterra Farms bacon, cut into 1 inch dices
- 1 cup pecans, toasted
- 2 tbsp. canola or olive oil
- Salt and pepper to taste
Blanch the Brussels sprouts in salted water and then shock them in ice water, drain and set aside. Alternatively, you can roast the Brussels sprouts on a sheet tray seasoned with salt and pepper and drizzled with few drops of olive oil. Roast in preheated 350F oven for 25 minutes until tender and golden brown.
Meanwhile sauté the bacon on high heat in skillet, remove to a paper toweled plate. Add the oil to the skillet and sauté the onions until translucent, then add the cooked Brussels sprouts and sauté on medium heat until evenly heated. Add the toasted pecans and browned bacon and toss all items together.
Check seasoning and add salt and cracked pepper if required.
Added twists:
- Replace the bacon with sautéed wild mushrooms
- Replace pecans with walnuts or pine nuts
- After sautéing the onions, add ½ cup of white wine and reduce to half and then add the sprouts
Garlic Mashed Potatoes
- 4 Yukon Gold potatoes
- ¼ cup cream (36%)
- 1-2 tsp. roasted garlic, finely chopped
- ¼ cup parsley or green onion, chopped
- 2 tbsp. butter
- salt and cracked black pepper to taste
Wash and boil the whole potatoes until tender. Drain and set them aside to dry, about 8 to 10 minutes. You may peel the potatoes or leave the skin on.
While the potatoes are still hot, crush them and season with salt, pepper and roasted garlic. Pour in the cream and mash until smooth. Fold in the butter at the last stage. Do not over mix. Sprinkle the parsley or green onions on top.
- Do not run the potatoes under cold water to cool - they will become soggy
- For a lactose-free version replace the butter and cream with ¼ cup extra virgin olive oil or camelina oil
Roasted Rainbow Carrots
Serves 6 to 8
- 1 kg rainbow carrots
- 1 tbsp. oil
- 2 tbsp. pure honey or maple syrup (optional)
- 1 tbsp. fresh thyme, chopped
- salt and cracked black pepper to taste
Peel the carrots, leaving them whole if small, otherwise cutting in half. Toss them with the oil, thyme and half of the honey. Season with salt and pepper.
Place carrots on a lined sheet tray and roast in a 350F oven until tender. Drizzle with the other half of the honey in the last five minutes of the roasting.
Roasted Yam and Cranberry Salad
Serves 6 to 8
- 1½ kg yams, peeled and cut into 1-inch cubes
- 2 tbsp. canola or olive oil
- ½ cup green pepper, diced
- ½ cup red pepper, diced
- ¼ cup green onion, chopped
- ¾ cup dried cranberries
- ½ cup yellow onions, diced finely
- ½ cup toasted pumpkin seeds
- salt and black pepper to taste
Dressing
- 2 tbsp. pure maple syrup
- 2 tbsp. white wine vinegar
- 1 tsp. Dijon
- 2 tbsp. orange juice
- ½ tsp. orange zest
- ½ cup canola or olive oil
- salt and black pepper to taste
Preheat oven to 175 C (350 F).
Wash, peel and cut yams into 1-inch cubes. Toss with 2 tbsp. of oil and season with salt and pepper. Roast for 15 to 20 minutes, until tender but not overcooked. Cool to room temperature.
Whisk all dressing ingredients together and toss with cooked yams, chopped vegetables, cranberries and seeds. Check seasoning and add additional salt and pepper if required.
Seven Grain Salad With Orange Sesame Seed Dressing
- 4½ cups water
- 2 cups seven grain rice
- 2 cups orange segments, diced
- ¾ cup red peppers, diced
- ¾ cup green peppers, diced
- ¾ cup red onions, diced
Dressing
- ¼ cup olive oil
- ½ cup fresh orange juice
- ½ tsp. ginger, chopped
- ¼ tsp. garlic, chopped
- 1 tbsp. sesame oil
- 2 tbsp. rice wine vinegar
- ½ tbsp. soy sauce
- 1 tbsp. sesame seeds
- salt and black pepper to taste
Mix the rice and water in a medium pot, season with salt and bring it to a boil. Once it comes to a boil, turn heat to low, cover with aluminum foil and cook over low heat until rice is done. Let stand for a few minutes and then transfer the rice to a flat tray to let it cool.
For the dressing, combine all dressing ingredients in a mixing bowl and whisk until evenly blended. Set aside.
Once the rice is cooled, combine with the orange segments and diced peppers and onions. Pour in the desired amount of dressing and toss everything together. Check and season with salt and pepper to taste if required.
