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The landscape of the dinner table around the holiday continues to elevate with each generation. The all-inclusive holiday tablescape today pays homage to glabal dishes while updating the classics. Melissa's potatoes and parsnips elevate mashed potatoes while cippoline onions add depth to gravy-braised turkey legs, and grazing boards aren't complete without Muscato ™ Grapes. In addition to the classics, Americans look for ingredients to make celebratory Mexican pozole, Chinese egg rolls, mushroom XO sauce for green beans, and other dishes that celebrate global feasting.
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Everyone loves when more than one pumpkin pie shows up to Thanksgiving, but no one will expect a savory pumpkin galette. This is guaranteed to be a showstopper at your family gathering. The best part? The savory qualities of this pastry means you don’t have to wait till the end of the meal to dig in. Makes 8-10 servings
FOR THE CRUST ¾ cup all-purpose flour
½ tsp. salt
¾ cup whole wheat flour
1 large egg
4 ½ ounces COLD unsalted butter, cut into cubes
2–3 tbsp. cold water
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FOR THE FILLING 6 tbsp. unsalted butter
1 tsp. kosher salt
1 tbsp. fresh sage, finely chopped, plus 6-8 whole leaves for topping
1 cup caramelized Melissa’s Perfect Sweet Onions
2 cups fresh pumpkin puree
4 ounces goat cheese
2 large eggs, reserve 1 beaten egg for egg wash
2 tbsp. Melissa’s Honeycomb Flaky sea salt for sprinkling
MAKE THE CRUST Mix together flour and salt in a medium bowl. Use pastry cutter or fork to cut butter into flour for a few minutes, until butter is broken into pea-sized pieces. Whisk together egg and two tablespoons cold water, then pour into the flour mixture. Use a fork to stir mixture until it comes together, adding one to two tablespoons of water until it forms a ball. Do not knead the dough or mix any further. Wrap ball in plastic and refrigerate for at least 30 minutes prior to rolling out. MAKE THE FILLING Melt the butter in a sauté pan over medium heat. Keep a close eye on it as it sizzles, foams, and eventually turns brown. Add minced sage and immediately remove from heat. Add pumpkin puree to a bowl and pour butter in. Add egg and salt, then mix until butter is fully incorporated. ASSEMBLE Preheat oven to 425°F. Roll out the dough to about a 12-inch circle and transfer to parchment lined baking sheet. Spread pumpkin mixture in the center, leaving a 2-inch border around the outside. Distribute caramelized onions evenly over pumpkin puree, then crumble goat cheese on top. Drizzle with honey, then scatter whole sage leaves randomly but evenly over top. Gather and fold dough up around the sides to enclose the filling. Brush the exposed dough with the egg wash, then lightly sprinkle flaky sea salt on top. Bake for 30 minutes or until golden brown. Remove from oven and allow to cool before serving.
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In a day of feasting at its finest, this feel-good salad is a necessary item amongst a spread of comfort dishes. Makes 4-6 servings
FOR THE SALAD 2 ripe Melissa's Cinnamon Persimmons
1/3 cup
2-4 packages Melissa’s Steamed Baby Beets
¼ cup pepitas
1 small Melissa’s Organic Yam, cut into ½-inch cubes, roasted
1/3
freshly grated Parmesan cheese
cup Melissa’s Pomegranate Arils
Melissa’s Organic Spinach FOR THE DRESSING 1 Melissa’s Blood Orange, zested and juiced
¼ cup olive oil
3 tbsp. white balsamic vinegar
A pinch or two of dried thyme
1 tbsp. minced Melissa’s Shallot
Salt and pepper, to taste ASSEMBLE
Place spinach in serving bowl and tuck slices of persimmon around spinach, then add beets and roasted yam. Top with grated cheese, pepitas and pomegranate arils. In medium bowl, add zest, juice, balsamic and shallot. While whisking, drizzle in olive oil and mix until emulsified. Season to taste with thyme, salt, pepper and serve on the side.
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At this point, is it even a soiree if there isn’t a grazing board present? Let this list guide you to picking the right building blocks for the perfect board. Makes 8-10 servings
Melissa’s Figs (Black Mission, Brown Turkey, Tiger Stripe) 1 Hard cheese 1 Soft cheese 1 Semi-soft cheese
Melissa’s Muscato™ Grapes Melissa’s Honeycomb Melissa’s Butterscotch™ Pear Melissa’s Pomegranate Melissa's Hatch Almonds & Pecans
5 Enjoying Chinese food around the holidays is one way to celebrate the great American cultural melting pot. Makes 8-10 servings
1 package Melissa's Egg Roll Wrappers
¼ cup Melissa’s Organic Cilantro, chopped
2 tsp. Melissa’s Fresh Ginger, grated
2 tsp. toasted sesame oil
2 cloves Melissa’s Fresh Peeled Garlic, finely chopped
¼ cup soy sauce
1 large Melissa’s Carrot, julienned
1 tbsp. rice wine vinegar
2 cups Melissa’s Savoy Cabbage, shredded
2 tsp. chili garlic paste
1 Melissa’s Shallot, diced
1 quart oil for frying MAKE
Heat oven to 400°F and line baking tray with parchment or foil. Combine carrots, cabbage, onion, garlic, ginger and cilantro in medium mixing bowl. Add sesame oil, soy sauce, chili garlic paste and rice vinegar, stir to combine. Fill small bowl with water and use fingers or small brush to wet edges of each wrapper. Spoon ¼ cup of filling onto one corner of wrapper, then start rolling towards center. Fold in sides and wrap tightly. Add more water to seal the tip if necessary. Repeat until rolls have been filled. You may not need all of the wrappers depending on how much you put in each roll. Heat oil to 350°F in a wok or deep fryer and fry in batches, three to four minutes per side or until golden brown. Remove with slotted spoon to paper towel-lined plate. Place rolls on baking tray and bake for 10 minutes, or until golden. Serve hot with your favorite Asian dipping sauces.
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We are obsessed with Charentais melons, and, luckily, they are available year-round. The caprese-style salad is the perfect refresher to transition from dish to dish on the tablescape. Makes 4-6 servings 2 Melissa's Charentais Melons, halved and seeded
ASSEMBLE
1 8-oz. container pearl-size mozzarella balls
balls from Charentais halves
8-10 slices prosciutto, shredded into large pieces
mozzarella balls and torn
¼ cup basil leaves thinly sliced
and mint.
¼ cup mint leaves thinly sliced
In a small bowl, whisk olive
3 tbsp. extra-virgin olive oil 1 ½ tbsp. Melissa’s honeycomb 1 tbsp. white balsamic vinegar Kosher salt and freshly ground Black pepper to taste
Use melon baller to scoop and add to large bowl. Add prosciutto. Sprinkle with basil
oil, honey and white balsamic vinegar together. Season to taste. Drizzle over melon and toss to coat.
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CruditÊ gives an updated experience when you grill the vegetables and think beyond cucumbers and broccoli florets. Bring in different textures and temperatures on one board with Melissa’s Produce. Makes 8-10 servings
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Hummus
Olives
Melissa's Parsnips
Olive oil
Melissa's Pomegranate
Melissa's Turnips
Melissa's Organic Baby Heirloom Tomatoes
Melissa's Baby Graffiti Eggplants
Salt and pepper
Melissa's Shishito Peppers
Melissa's Pearl Onions
ASSEMBLE Slice veg and toss in oil, salt and pepper, then grill to desired doneness. Add all goodies to a board with hummus and serve.
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With a beautiful holiday spread with copious amounts of comfort food, it’s refreshing to remove the dairy and replace with spice for a refreshing take on the classic green bean dish appearance. Makes 6-8 servings 2 lbs. Melissa's Trimmed Green Beans, divided Kosher salt 3 tbsp. soy sauce
¼ cup brandy 1 Melissa's Shallot, very thinly sliced 1 Melissa's Fresno Chile, thinly sliced
2 tbsp. unseasoned rice vinegar
1 serving Melissa's Fresh Peeled Garlic, thinly sliced
1 tbsp. sugar
Splash of fish sauce
2 tbsp. vegetable oil, divided
4 Melissa's Scallions, green parts only, thinly sliced on a diagonal, divided
1 package Melissa's Dried Mushroom Medley
1 tbsp. chili oil MAKE
Combine soy sauce, rice vinegar, and sugar in a small bowl, stir and set aside. Heat one tablespoon oil in large skillet over medium-high. Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about five minutes. Transfer to a plate. Add remaining 1 tbsp. oil to same skillet and cook mushrooms, tossing occasionally, until browned and tender, about five minutes. Remove skillet from heat and carefully add brandy away from heat source. Return skillet to heat and tilt to ignite brandy. Once flames have subsided, add shallot, chile, garlic, fish sauce, half of scallions, and reserved sauce. Cook for five minutes, tossing occasionally. Add chili oil and all of the beans and toss well to combine. Serve topped with remaining scallions.
Recipe adapted from Bon Appétit
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No one will pass on cranberry sauce this year. Hatch peppers bring a nice heat to this classic dish while the honey provides a natural mild sweetness, a nice contrast to what you’re used to seeing at the table. Makes about 21/2 cups
3 tbsp. butter
2/3
1 Melissa’s Shallot, diced
½ tsp. Kosher salt
2 Melissa’s Hatch Peppers, diced
1 lime, zested and juiced
cup Melissa’s Honeycomb
1 lb. Melissa’s Fresh Cranberries
MAKE Melt butter in saucepan over medium heat. Cook shallot and peppers until shallot is starting to turn golden, about four minutes. Add cranberries, honey, salt and increase heat to medium-high. Bring to a boil and cook, stirring often. Reduce heat and simmer 12 to 15 minutes. Remove from heat and stir in lime zest and juice; let cool.
Recipe adapted from Bon Appétit
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You’ll honestly never make mashed potatoes the same after you try this recipe. The parsnips and creamy horseradish take this dish to the next level. Finish that scene with brown butter and we’re in mashed potato heaven. Makes 6-8 servings
2 lbs. Melissa's Dutch Yellow® Potatoes
½ to 1 cup milk
1 lb. Melissa's Parsnips
¼ tsp. pepper
1 serving Melissa’s Fresh Peeled Garlic, minced
¾ cup butter 3 tbsp. Melissa’s Creamy Horseradish
4 oz. cream cheese
Salt to taste MAKE
Peel and wash tubers, then cut into small one-inch chunks. Place veggies into large pot and fill with cold water to cover by one inch, then salt. Cover the pot and bring to boil over high heat, reduce to medium and cook until veggies are soft and you can easily insert a fork in them. Strain. Melt butter in small pan over medium heat. When butter begins to bubble, lower heat to medium-low and stir. Add minced garlic. Butter will turn a deep caramel color and browned bits will form on pan. Remove from heat. Add garlic browned-butter to tubers, along with cream cheese and creamy horseradish and mash with potato masher. Taste mash and add salt and pepper and stir.
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Sweet roasted carrots are topped with nutty tahini and juicy pomegranate arils in this vegan-friendly recipe, a far cry from your typical holiday side. Makes 6-8 servings 2 lbs. Melissa’s Carrots, cleaned and trimmed 1 tbsp. oil 1 tbsp. maple syrup 2 tbsp. tahini 2 tbsp. lemon juice 1 tsp. white miso paste
1 tbsp. maple syrup 1 small clove of Melissa’s Garlic, grated 2 tbsp. water 2 tbsp. Melissa’s Pomegranate Arils 2 tbsp. pistachios, chopped 1 tbsp. parsley or cilantro, chopped MAKE
Toss carrots in mixture of oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400°F oven until tender, about 20 to 30 minutes, turning once in the middle. Mix the tahini, lemon juice, miso, maple syrup, garlic and enough water to get the sauce to the desired consistency. Serve carrots topped with tahini sauce, pomegranate, pistachios and parsley.
13 Pozole is traditionally served as a celebratory dish throughout Mexico and New Mexico. This recipe is lightened up with chicken instead of pork and is full of amazing flavor, especially with the use of Hatch peppers. If you don’t have any in the freezer (you can get some next year), use Melissa’s Hatch Powder Shakers as a substitute. Makes 8-10 servings 1 lb. chicken breast
½ bunch Melissa’s Organic Cilantro
6 cups chicken broth
3 Melissa’s Hot Hatch Peppers, peeled and diced 1 cup Melissa’s Dutch Yellow ® Potatoes, diced
½ lb. Melissa’s Tomatillos, quartered 2 large eggs
1 cup Melissa’s Organic Spinach, chopped
¼ cup Melissa’s Perfect Sweet Onion, diced
1 cup hominy
1 tbsp. Melissa’s Fresh Peeled Garlic, diced
2 tbsp. olive oil
1 green bell pepper, diced
Salt and pepper, to taste FOR THE GARNISH
Shredded Melissa’s Savoy Cabbage, diced
Lime Wedges
Melissa's Watermelon Radishes MAKE Bring chicken broth to boil and add chicken breast until cooked through (approximately 30 minutes). Remove from broth and shred. In a saucepot, heat olive oil and sauté onions, garlic, bell pepper, cilantro, and tomatillos until softened. Add chicken broth and Hatch peppers. Blend until smooth. Add potatoes and simmer until tender. Add shredded chicken, spinach, hominy and bring to a boil. Reduce heat and season with salt, pepper and serve. Garnish with accoutrements.
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Recipe by Chef Marco Zapien
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We think the sides are the true stars of the holiday spread, so we’re opting for a smaller portion of turkey to save room for our favorites. This turkey hits the spot without requiring a nap. Makes 4-6 servings
Recipe adapted from Bon AppĂŠtit
2 whole turkey legs, drumsticks & thighs separated, patted dry
1 tsp. black peppercorns
Kosher salt, freshly ground pepper
1 cup dry white wine
2 tbsp. olive oil
½ bunch thyme
2 tbsp. unsalted butter, cut into cubes
2 dried bay leaves
1 cup + 2 tbsp. all-purpose flour
6 cups chicken bone broth, divided
1 large Melissa’s Organic Yellow Onion, chopped
1 lb. Melissa's Cipolline, Pearl, or Holiday Boiler Onions
1 large Melissa’s Leek, white and pale-green parts only, chopped
1 large egg yolk
2 celery stalks, chopped
2 tbsp. heavy cream
1 serving Melissa’s Fresh Peeled Garlic, chopped
¼ cup chopped fresh parsley
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MAKE Generously season protein with salt and pepper and let sit one hour. Heat oil and butter in large pot over medium. Place one cup flour on a plate and dredge turkey, coating only skin. Cook, skin side down until brown, five to eight minutes. Transfer to plate. Add Melissa’s Organic Yellow Onion, leek, celery, garlic, and peppercorns to pot, season with salt, cook, stirring often, scraping brown bits from bottom of pot, until vegetables are softened. Sprinkle remaining two tablespoons flour; cook, stirring, two minutes. Add wine, bring to boil, stir, cook until pan is almost dry. Add thyme, bay leaves and three cups stock, season with salt, bring to simmer. Place turkey back in pot, skin side up, and add stock until skin. Bring liquid to gentle simmer and cook until turkey is 165°F, 40 minutes. Transfer turkey to plate. Add Melissa’s Cipolline Onions and remaining stock to pot and simmer until tender, 20 minutes. Using slotted spoon, transfer onions to plate with turkey. Simmer braising liquid until reduced to three cups, 15 to 20 minutes. Beat yolk and cream in small bowl; stir in one tablespoon braising liquid to warm. Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat. Strain gravy. Return gravy to pot; taste and adjust seasoning with salt and pepper. Serve topped with parsley.
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Honestly, this is the best stuffing you’ll ever want to make. Trust. Pick up your bread from the farmer’s market or local baker to add a touch of TLC to this recipe. Makes 6-8 servings 4 tbsp. plus ¾ cup olive oil, divided
1 bunch Melissa’s Kale, ribs and stems removed, leaves torn
10 cups dried diced rye bread
2 tbsp. fresh sage, finely chopped
¼ cup raw pumpkin seeds
1 tbsp. fresh rosemary, chopped
1 lb. Melissa’s Chef’s Mix Mushroom Medley, cut into large pieces
½ cup dry white wine
Kosher salt and freshly ground black pepper
2 large eggs
4 celery stalks, chopped
3 cups chicken bone broth, divided
6 Melissa's Shallots, chopped MAKE Preheat oven to 350°F. Brush foiled shallow baking dish with oil. Toast seeds on rimmed baking sheet, tossing once, until golden brown. Let cool; add to large bowl with bread. Heat two tablespoons oil in large skillet over medium-high heat. Add mushrooms, season with salt, pepper and cook, occasionally tossing, until softened. Transfer to bowl. Heat ¼ cup oil in skillet. Add celery and shallots, season with salt, pepper and cook, often stirring, until shallots are golden brown. Add kale, sage, rosemary and cook, often tossing, until kale is wilted. Transfer to bowl. Reduce heat to medium and cook wine in the skillet, scraping up any browned bits for one minute. Drizzle over bread mixture. Whisk eggs, two cups stock, and ½ cup oil in medium bowl; pour over bread mixture. Season with salt, pepper and toss, adding ¼-cup stock at a time, as needed, until combined and bread is hydrated. Transfer to prepared dish and drizzle with oil. Cover with oiled foil; bake 30 to 35 minutes. Increase oven temperature to 450°F. Uncover and bake until top is golden brown and crisp, 20 to 25 minutes. Let sit 10 minutes before serving. Recipe adapted from Bon Appétit
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