It’s time to “fall back” and prepare for the holidays! All of us can use little reminders to think about the many things for which we are grateful. And, of course, we’re extremely thankful for all our loyal customers who have stuck by us and been patient with us as we have navigated these tricky waters. Your smiling eyes are one of the most rewarding parts of our job, and we look forward to serving you and our community each and every day.
This month at Eats, we’re celebrating all the delicious, fall produce we have available.
From apples to pumpkins and brussel sprouts to parsnips, we’ve got everything you need for a tasty and healthy holiday feast.
Check out all this amazing seasonal produce we have available right now!
Our mouths are watering just thinking about all the delicious dishes waiting to satiate our fall hunger.
Here are a couple recipes to get you started on your holiday feasting.
Let us know if you have any especially tasty recipes you’d like to share with our staff.
Gluten Free Quinoa Stuffing
-5 ½ cup veggie broth
-2 ½ cup rinsed quinoa
-¾ teaspoon salt
-½ teaspoon pepper
-4 cups chopped kale
-2 tablespoons unsalted butter
-2 tablespoons olive oil
-1 large onion- diced
-1 tablespoon chopped garlic
-2 tablespoons chopped fresh sage
-2 teaspoon chopped fresh thyme
-¼ teaspoon cinnamon
-1 cup chopped celery
-1 cup chopped walnuts
-½ cup dried cranberries
-Bring 5 cups broth to boil in large saucepan. Add quinoa, salt and pepper, and bring to simmer. Cover, reduce heat to low and cook 18-22 minutes. Until broth is absorbed and quinoa is tender.
-Preheat oven to 350 F and oil a 9×13 inch baking dish.
-Heat butter and oil in large skillet over medium-high heat. Add onion and cook 7-9 minutes, stirring often, until onion starts to brown. Add garlic, sage, thyme and cinnamon, and cook for 30-90 seconds, until fragrant. Add celery and remaining broth. Cook 4-6 minutes, stirring often until celery is crisp-tender.
-Stir quinoa mixture, celery mixture, walnuts and cranberries together in a large bowl. Transfer to baking dish.
-Bake 22-30 minutes until golden along the edges.
– 3 lb. large butternut squash, peeled and chopped
– 2 tablespoon olive oil
– salt, pepper, and garlic powder to taste
– 1-2 cups fresh cranberries
– 2-3 tablespoon honey
– 1/4 cup crumbled feta
– ground cinnamon to taste
– fresh parsley to garnish
– Preheat oven to 400F
– Lightly drizzle baking sheet with olive oil
– Add cubed squash to the sheet with another drizzle of olive oil
– Sprinkle a light layer of salt, pepper, and garlic powder to preference
– Roast at 400F on middle rack for 25 minutes
– Pull out the oven rack and add fresh cranberries to the pan
– Return to oven for 10-15 minutes until the cranberries begin to soften and burst
– Remove from oven and add a sprinkle of cinnamon, along with honey and feta
– Garnish with parsley, and dig in!
Hannah – Dr. Bronner’s Coconut Oil
Jesse – Lakewood Organic Juices
Stephanie – Rescue Remedy
Andrea – CV Sciences +PlusCBD Extra Strength Formula CBD Balm
Thank you for all the support, and we hope you have a great Thanksgiving!