What’s on the Menu
Cranberry Salsa
Carrot Ginger Soup
Braised Carrots + Leeks
Salt n Vinegar Mashed Potatoes
Rainbow Sweet Potato Gratin
Pear Galette
If you missed last week’s Pt. 1 Menu, click below!
Cranberry Salsa
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Ingredients
12 oz bag of cranberries
4 green onions
2 jalapeños
1/3 cup packed cilantro
2 tbsp fresh ginger (i did about a 1/4 cup because i love ginger so measure w your heart)
juice of 2 juicy limes
1/4 cup maple syrup
1 tbsp salt or more & lots a pepper
Recipe
1. lightly pulse all ingredients in increments in the food processor (don’t want it to over blend & get mushy)
2. make sure you get every last drop of juice and let sit in fridge for a couple hours covered
3. serve with chips, crackers or bread!
Carrot Ginger Soup
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Ingredients
22 large carrots
¼ cup chopped ginger
1 cup chopped cippolini onions
~ 9 cloves of garlic
2 tbsp butter or ghee
4 cups bone broth
1 bay leaf
Salt + Pepper
Coconut milk or heavy cream
Recipe
Clean and chop carrots, onions, ginger and garlic
Melt butter in a large pot and add in salt and pepper
Add in carrots, onions ginger and garlic and stir over medium heat for a few minutes
Once slightly tender, add in bone broth and bay leaf and reduce heat to a simmer
Cover and let simmer for ~35 minutes
Once carrots are cooked through, remove bay leaf and use an immersion blender to immerse
Add coconut milk and serve with more salt, pepper, a dash of olive oil and fresh sourdough croutons!
Braised Carrots + Leeks
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Ingredients
4 large leeks
10 large carrots
3 garlic cloves
2 tbsp butter
2 thyme sprigs
2 rosemary sprigs
1 small shallot
1 cup bone broth
Lemon zest
Salt, pepper, peppercorns
Recipe
Preheat oven to 375 degrees
Chop leeks and carrots into even quarters
Mince garlic and shallot
In a large oven safe pan, melt butter and add in rosemary and thyme
Add in carrots, leeks, garlic and shallot
Cook, tossing frequently until carrots are slightly tender
Add in bone broth, bring to a boil and then cover and place in the oven
Cook for ~30 minutes or until very tender
Optional: broil for an extra 2-5 minutes to get a last lil crisp
Remove thyme and rosemary sprigs
Season with salt, pepper, peppercorns and lemon zest
Salt n Vinegar Mashed Potatoes
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Ingredients
4 large gold yukon potatoes
5 tbsp butter
2 tbsp white vinegar
3 tbsp heavy cream
flakey salt
Salt and vinegar chips
Recipe
1. Boil water in steamer
2. Shave and cut potatoes
3. Place in steamer till cooked through and soft enough to poke a fork through
4. Using a potato ricer, rice potatoes
5. Add butter into warm riced potatoes and mash with cream, vinegar and salt
6. Mash until smooth
7. Add to a bowl and top with more flakey sea salt and crushed or full salt and vinegar chips
8. Heavenly
Rainbow Sweet Potato Gratin
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Ingredients
4 varieties of sweet potatoes
4 tbsp butter
2 tbsp herbs de Provence
~¼ cup grated parm (or more, measure with heart)
Salt and pepper
Recipe
Preheat oven to 400 degrees
Using a mandolin, thinly slice sweet potatoes
Add them into a bowl
Melt butter over heat and pour over sweet potatoes with herbs de provence, salt and pepper
Toss with your hands
In a cast iron skillet, layer sweet potatoes
Top with parmesan
Cover with foil and bake for ~40 minutes
After 40 minutes, remove foil and broil on high for ~2-5 minutes (keep an eye) until parm is crispy
Remove from heat
Option to serve in the cast iron or flip out of the cast iron and serve on separate plate
Pear Galette
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Pie Dough Ingredients: (original dough recipe from wishbone kitchen, same dough as her heirloom tomato galette with one change)
2 cups AP flour plus more for dusting
1.5 sticks cold butter unsalted, cut into large cubes
1 tbsp apple cider vinegar
⅓ cup ice water plus more as needed
2 tsp salt
1 tbsp sugar
Galette Ingredients
5 varieties of pears
2 tbsp coconut sugar
1 tbsp ceylon cinnamon
1 tbsp olive oil
Egg wash: 1 egg + 1 tbsp coconut sugar
2 overripe hachiya persimmons
Flakey salt + lemon zest
Whipped Cream Ingredients
½ cup heavy cream
2 tsp vanilla
1 tbsp maple syrup
Recipe
Combine 2 cups flour, cubed cold butter, and salt to a food processor. Pulse until the butter is about the size of peas. Transfer to a large bowl, and add apple cider vinegar and ⅓ cup ice water. Stir with a fork. Add an additional splash of water until the dough starts to come together.
Dust a clean work surface with flour. Transfer the dough to surface and knead until no dry spots remain. Avoid overworking. Wrap in plastic wrap and chill in the fridge for at least 2 hours.
Preheat oven to 400 degrees
Chop pears into bite size pieces and then toss with coconut sugar, cinnamon and olive oil
Once dough is chilled, transfer the dough to a clean work surface dusted with flour. Roll out into a large circle until the dough is about 1/8 of an inch thick. Carefully transfer to a sheet tray lined with parchment.
Add pears into the center of dough
Make egg wash and brush the crust of dough
Bake for 45-55 minutes, allow to slightly cool before garnishing and slicing
While cooling, whip together whipped cream in the same bowl the pears were seasoned in
Top with innards of persimmons, flakey salt and lemon zest
Slice and top with whipped cream
ENJOY
Happy Holidays & Happy Eating! I hope you enjoy these yummy, warming, grounding delicious recipes. Can’t wait to see your remakes (tag me glowwithella) & hear what you think :) GRATEFUL FOR YOU. Xo - Ella