Gobble Til You WobbleNovember 16, 2020
Turkey time is just around the corner and you can gobble til you wobble! Tis the season when we are given the green light to eat and we are not holding back this year. We found some taste bud tempting recipes from The Spice & Tea Exchange and Whole Foods Market that you may just want to add to your Thanksgiving feast lineup.
Fall Harvest Salad from The Spice & Tea Exchange
Ingredients from The Spice & Tea Exchange
- 1 tsp. Himalayan Fine Mineral Salt, divided
- 1/2 tsp. Black Pepper- Medium Ground, divided
- 2 TBS Vanilla Turbinado Sugar
- 1 tsp. Pumpkin Pie Spice Blend
- 2 tsp. Ginger- Ground
- 2 tsp. Garlic Powder
- 1/4 cup Organic Extra Virgin Olive oil
From the Grocer
- 1/2 a butternut squash, peeled, seeded, and cubed
- 2 TBS coconut oil
- 1 cup halved pecans
- 1 TBS butter
- 1 1/2 TBS maple syrup
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 6 cups baby spinach or baby kale, washed
- 1 avocado, sliced
- Seeds of 1 pomegranate
PREHEAT the oven to 400°F.
TOSS butternut squash in coconut oil, ½ tsp. Himalayan Fine Mineral Salt, and ¼ tsp. Black Pepper. Roast for 25 mins. or until tender.
TOAST pecans in a skillet over low heat until fragrant. Remove from skillet. Add butter, Vanilla Turbinado Sugar, and Pumpkin Pie Spice Blend to skillet. Stir to combine. Add nuts back in and cook until fully coated. Allow to cool. Spread out on foil so they don’t stick together.
MAKE dressing. Combine Ginger, Garlic Powder, ½ tsp. Himalayan Fine Mineral Salt, ¼ tsp. Black Pepper, maple syrup, apple cider, vinegar, and Organic Extra Virgin Olive Oil. Whisk until emulsified.
ADD greens to a large bowl. Add avocado, pomegranate seeds, roasted squash, and caramelized pecans on top.
Brown Sugar-Brined Turkey from Whole Foods Market
- 1¼ cups firmly packed light brown sugar
- 1 cup kosher salt
- 4 bay leaves
- 4 cloves garlic, smashed
- 8 cups of ice cubes
- 1 (13- to 14-pound) turkey, neck, and giblets removed and reserved for another use
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon ground black pepper
COMBINE brown sugar, salt, bay leaves, garlic and 8 cups water in a large pot. Place over high heat and bring to a boil, stirring to dissolve sugar and salt. REMOVE from heat, stir in ice and cool completely. POUR brine into a 4- to 5-gallon pot or another clean container. ADD turkey and any additional cold water needed to just submerge it. Turn turkey a few times and then leave it breast-side down. REFRIGERATE for at least 8 hours and up to 24.
PREHEAT oven to 475°F. REMOVE turkey from brine, pat dry, and place on a rack in a large roasting pan. Brush with butter and sprinkle with pepper. Tie legs together with kitchen string, tuck wings under the body, and roast for 20 minutes. Lower the oven temperature to 350°F and tent breast loosely with foil. Roast until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, 2 to 2½ hours more. TRANSFER turkey to a carving board, tent with foil and let rest for 30 minutes before carving.
Orange Cranberry Sauce from Whole Foods Market
- ¾ cup of sugar
- ½ cup of orange juice
- ¼ teaspoon kosher salt
- 1 (12-ounce) package of fresh or frozen cranberries
- 1 tablespoon grated orange zest or orange peel cut into very thin strips (no white part)
COMBINE sugar, ½ cup water, orange juice, and salt in a medium saucepan. BRING to a boil and add cranberries. RETURN to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. STIR in orange zest or peel, cover, and cool completely at room temperature. REFRIGERATE until ready to serve.
Harissa Roasted Vegetables from Whole Foods Market
- 16 slender multicolor carrots, scrubbed and halved lengthwise, carrot tops reserved for garnish
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons lemon juice
- 1½ teaspoons harissa paste, or to taste
- ¾ cup Greek yogurt
PREHEAT oven to 400°F. PLACE carrots on a lined baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. ROAST until browned and tender, 20 to 25 minutes.
Gingerbread TEAramisu from The Spice & Tea Exchange
Ingredients from The Spice & Tea Exhange
- 4 Tbsp. International Breakfast Tea
- 1 Tbsp. Ginger Sugar
- 2 tsp. Cinnamon Ground – True Ceylon
Ingredients from the Grocer
- 2 boxes gingerbread cake or cookie mix Plus ingredients for mix
- 8 oz. mascarpone cheese
- 2 Tbsp. white sugar
- 2 tsp. orange zest
- 2 cups heavy whipping cream
PREHEAT oven to 350°F. Make both gingerbread cake/cookie mixes according to the package directions for an 8-inch square pan. Allow them to cool completely, then cut into slices about ½-inch thick.
WHILE cake is cooling, create a strong tea concentrate. HEAT water to 212°F.
STEEP International Breakfast Tea in 1 cup of water for 4-5 mins., then strain. Allow to cool completely.
IN a medium bowl, beat together mascarpone cheese, sugar, and orange zest. In another bowl, whip cream until soft peaks form, then fold into the mascarpone cheese.
LINE a 9×13 pan with half the slices of gingerbread cake.
SLOWLY pour about half of the tea concentrate over the gingerbread cake. Spread half of the mascarpone cheese mixture on top. Repeat.
COVER and chill at least 6 hours.
SPRINKLE the top of the TEAramisu with Cinnamon Ground – True Ceylon and Ginger Sugar. Serve.
Shop the Table at Whole Foods Market
If cooking is not in your wheelhouse that is more than okay. Whole Foods is offering for you to Shop the Table. You can purchase everything from individual dishes and desserts to the entire roast turkey dinner. Thanksgiving just got a lot simpler and you are now ready to Gobble Til You Wobble!