Open Harvest Recipes

Apricot and Toasted Almond Stuffing

A holiday stuffing that blends the wonderful flavors of apricots, cranberries, brandy and toasted almonds in one dish. Serves 12.

• 1 cup brandy*
• 1/2 cup dried apricots, diced
• 2 teaspoons vegetable oil
• 1 cup celery, chopped
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 5 cups stuffing cubes (dried bread)
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup sliced almonds, toasted
• 1/2 cup dried cranberries
• 1 egg, beaten
• 1/2 teaspoon thyme
• 1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees.

Place brandy and apricots in a small saucepan. Heat to boiling. Remove from heat and set aside. Heat oil in a large nonstick skillet over medium high heat. Add celery, onion and garlic. Saute until lightly browned, about 3 minutes. Add brandy and apricots, and cook until half of the liquid evaporates. Remove from heat and cool.

In a large bowl, gently toss apricot mixture with remaining ingredients. Spoon into an oiled 2-quart casserole. Cover with lid. Bake for 45 minutes or thoroughly heated.

*Editor's note: Fruit juice such as orange, apple or apricot can be substituted for brandy.

Cranberry Chutney

• Cranberries, one 12 oz bag
• One apple, cored, diced
• 1/2 cup raisins
• 1 tsp. Fresh grated ginger
• 1 tsp. Cinnamon, ground
• 2 tsp. Cloves, ground
• 1 cup orange juice
• 1/4 cup honey

Simmer first 7 ingredients 20 minutes, or until thickened. Be very careful not to scorch, stir often. Stir in honey, remove from heat.

Fresh Cranberry Relish Zinger

Contributed by Charles Wooldridge. This dish bursts with flavor!

• 1 12 ounce bag of fresh cranberries
• 1/2 orange, skin on, seeds removed
• 1/2 cup sugar more to taste
• 3/4 cup pecans, chopped

In a food processor, grind cranberries and orange until blended, but slightly chunky. Mix in sugar. Remove and place in serving dish. Stir in pecans.

Gingered Red Cabbage

• 3 Tablespoon butter
• 1/2" coin of fresh ginger, finely chopped
• 3 cloves garlic, smashed and chopped
• 1/4 head red cabbage, thinly sliced
• salt and pepper

In a skillet, melt butter. Add ginger and garlic. Sauté until soft. Add sliced cabbage. Sauté 10 minutes. Add salt and pepper to taste.

Cooking time: 20 minutes. Serves: 2

Margot's Cranberry Chutney

From Margot Conrad, Assistant General Manager.

This is delicious with turkey, tofurkey or just with a spoon.

• 1 orange, peeled, tough membrane removed, chopped
• 1/2 cup orange juice
• 12 oz fresh cranberries
• 1 1/4 cup sugar (or less depending on desired tartness)
• 1 large apple, peeled, cored, chopped
• 1/2 cup golden raisins
• 1/2 cup pecans or walnuts, chopped
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon

Combine all ingredients in a pan and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5-8 minutes or until cranberries are bursting. Chill. You can freeze it too. Makes about 4 cups.

Marinated Green Olives,Andalusian Style

From Jim Larson

• 8 ounces large green un-pitted Spanish olives, or Picholine olives
• 1/2 cup red wine vinegar
• 4 cloves garlic, lightly crushed and peeled
• 2 thin lemon wedges
• 1 teaspoon coriander seeds, lightly crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon dried, crushed red chili pepper

Lightly crush the olives and place them in a jar in which they fit tightly. Add all other ingredients and enough water to cover the olives. Close the jar and shake to blend all ingredients. Leave overnight at room temperature, then refrigerate for several days. Serve at room temperature. They will last in the refrigerator for several months.

Roasted Asparagus with Green Goddess Buttermilk Dressing

• 1 lb. asparagus (trimbottom inch)
• 1 tbs. olive oil
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• various spring lettuces, andchoice of veggies (onionstomatoes, etc)

• 1-1/2 cups mayonnaise
• 1/2 cup buttermilk
• 1-1/2 tsp. lemon zest
• 6 anchovy fillets (omit forvegetarian)
• 4 chopped scallions
• 4 tbs. chopped freshparsley
• 2 tbs. lemon juice
• 1- 1/2 tbs. fresh dill(or 1 1/2 teaspoons dry)
• 2 tsp. fresh tarragon(or 1 teaspoon dry)
• 1 tsp. minced garlic
• 1 tsp. salt
• 1/2 tsp. pepper

Preheat oven to 400 degrees F. Rinse asparagus under running water, then dry on paper towels. Mix olive oil, salt and pepper in bowl. Coat mix on asparagus then place on cookie sheet. Roast for 10-15 minutes until tender and just starting to brown. Spread out on a large plate then chill in fridge.

Combine all dressing ingredients in blender or food processor and process until smooth. Dress cleaned lettuce (and some slivered onions, tomatoes, whatever you like) with some dressing. Place nicely on plate; then top with asparagus. Drizzle on a little more dressing. Store extra dressing in fridge for another week. Enjoy!

Roasted Green Beans

• 1/2 cup onions, minced
• 1 or 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 Tablespoons olive oil
• 1/2 pound fresh or frozen green beans (thaw if frozen)
• 1/4 cup pine nuts, toasted
• 1 Tablespoon balsamic vinegar

Preheat oven to 400 degrees. Mix onions, garlic, salt, pepper, and olive oil. Toss with green beans. Spread on baking sheet. Bake for 15- 20 minutes or until tender. Remove from oven and put the beans into a bowl. Toss with pine nuts and balsamic vinegar. To toast pine nuts, place them in a heavy skillet and heat over medium heat until they begin to brown. Keep a careful watch, since they burn easily. Serve warm.

Roasted Sweet Potatoes w/Herb Butter

From Bonnie Bake

• Fresh sweet potatoes
• Oil or butter

Wash and dry the potatoes; rub them with a little butter or oil (or leave dry for a crisper skin). Pierce them with a fork in a few places. Place them on a cookie sheet or baking pan lined with foil.

Bake at 425° for 45 minutes to 1 hour; depending on size, until the flesh is quite tender.

• Mixed Herb Butter:
• 1 stick (8 tablespoons) butter
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon chopped dried rosemary

Soften the butter and then cream it in a small bowl with a fork or spatula. Add the herbs and mix thoroughly. Can chill before using. Also freezes well.

• Chili Lime Butter:
• 6 tablespoons butter, salted
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoon chili powder
• salt and freshly ground pepper to taste

In a small bowl, blend together the butter, lime juice and chili powder until thoroughly combined. Season with salt and pepper.

15 gms. of carbohydrates per 1/3 cup serving

Walnut Risotto

• 3 Tablespoon Red Onion chopped
• 3 Cloves Garlic smashed and chopped
• 1 Tablespoon Olive Oil
• 1 cup Arborio Rice
• 1 cup water
• 1 cup chicken or vegetable broth
• 12 walnut halves (toasted and coarsely chopped)
• 1/4 cup grated Parmesan cheese
• salt and pepper

Sauté onion and garlic in olive oil over medium heat until soft. Add rice, stir and cook for 1 minute. Add 1/2 cup water and 1/2 cup broth. Cook until liquid is absorbed. Gradually add remaining water and broth cooking while liquid is absorbed and rice is al dente. Add walnuts and parmesan. Add salt and pepper to taste.

Cooking time: 45 minutes. Serves: 2

Yams with Lacinato Kale and Chili Sauce

By Randy Messman

• 3 medium yams, peeled and diced
• 1 half bunch lacinato kale, spine removed, coarsely chopped
• 3 cloves of garlic, chopped
• 2 Tablespoons olive oil
• 1 Tablespoon Thai Kitchen Spicy Chili Sauce (or more, to taste)

Sauté garlic in olive oil. Add yams and cook until softened. Add kale and sauté until wilted. Stir in chili sauce, to taste.