How Did You Use CSA Vegetables for Thanksgiving?

I waited until we found out what was in last Saturday’s share before definitely deciding what I was going to make as side dishes for Thanksgiving. I made a roasted spiced squash dish that was quite tasty and a turnip, apple, and cheddar cheese gratin that everyone seemed to enjoy, and I had some green beans I blanched and froze earlier that I used for a green bean salad with some of the onions that were on the share table last Saturday.

My sister Amy, also a CSA member, made Bok Choy Stuffing that was absolutely delicious. I never would have thought of it—she used it as a substitute for celery—but now I won’t forget that idea next I have a recipe that calls for celery and I have some bok choy around.

I also tried a roasted vegetable salad that turned out pretty great last week. It didn’t make it to the Thanksgiving menu, but the recipe is below, simple and delicious.

Now, we’d also like to hear from other Enright CSA members (or anyone else who reads this blog)—what did you do with your locally grown produce this Thanksgiving?

Roasted Vegetable Salad
3 radishes, cut into chunks
4 small green tomatoes, cut into chunks
1 sweet pepper, seeded and cut into chunks
¼ cup seeds or nuts (pine nuts, almond or walnut pieces, or sunflower seeds)
Olive oil
Red wine vinegar
Grated Parmesan cheese
Lettuce and other greens
Dill, basil, oregano, thyme, or other herbs

Toss the cut up radishes, tomatoes, pepper, and seeds or nuts with a little olive oil and any of the herbs (dried or fresh chopped) that you have on hand. Spread the vegetables and seeds/nuts on a cookie tray and roast for about 15 to 20 minutes in a 400-degree oven (keep an eye on them and when the nuts start to brown everything should be ready). Take the roasted vegetables and seeds/nuts out of the oven and let them cool. Meanwhile, wash, dry, and tear up some lettuce and other interesting greens and add to salad bowl. Add the roasted vegetables and nuts or seeds, sprinkle liberally with Parmesan, and add a few dashes of red wine vinegar and about an additional capful of olive oil. Toss and serve.