This holiday season is the perfect time to experiment with vegetable recipes that may be a bit unusual and a bit more dressed up than more typical vegetable recipes served at every day meals. We find that one way to create interesting vegetable dishes is to combine interesting and different ingredients, like our combinations of vegetables and fruits. The added benefit of these marriages, beyond delicious taste and appealing textures, is of course, the added nutritional value these combinations provide. Thanksgiving provides the perfect opportunity to slide in a few non-traditional vegetable dishes. The following fantastic vegetable and fruit combinations will delight your family and guests this holiday season and will have the vegetable lovers at your table begging for the recipes!

Acorn Squash w/Slice Apples

Acorn Squash w/Slice Apples

Simple and spectacular; this easy to prepare recipe will become a family tradition.
Serves 6
Ingredients:

• 3 acorn squash
  
• 2-3 tart apples, peeled, cored and cut into wedges
  
• 6 Tablespoons gf brown sugar
  
• 2 Tablespoons unsalted butter
  
• 1 cup water
  
• Nutmeg to taste
  
• Salt and pepper to taste

Directions:
Preheat oven to 350° F.
Cut squash in half and remove seeds.
Place squash, cut-side down in a shallow, greased baking dish, add 1/2 cup boiling water to cover.
Bake for 10 minutes. Remove from oven and turn squash cut-side up. Sprinkle with salt.
Fill squash cavities with apples and dot generously with butter. Sprinkle each squash half with 1 tablespoon brown sugar and nutmeg. Pour 1/2 cup boiling water into baking dish and bake for 30 minutes or until squash and apples are tender. Serve.

Brussel Sprouts w/Red Grapes

For those who like Brussel Sprouts (and we do!) this recipe adds just the right amount of sweet seduction!
Serves 6-8
Ingredients:

• 2 pints brussel sprouts, trimmed and halved lengthwise
  
• 2 cups seedless red grapes
  
• 2-1/2 Tablespoons unsalted butter
  
• 1 Tablespoon fresh squeezed lemon juice
  
• Salt and freshly ground black pepper
  

Directions:
In a steamer basket, steam brussel sprouts until tender, about 15 minutes. Add grapes and steam for one additional minute. Drain well.
Place brussel sprouts and grapes in a heated serving bowl. Toss with butter and lemon juice. Adjust seasonings to taste with salt and freshly ground black pepper.

Pear & Potato Gratin w/Horseradish

Pear & Potato Gratin w/Horseradish

This is an ideal recipe for the holidays and a creative change from standard potato dishes. The pears, horseradish and cheese transform every day potatoes into a very special side dish!
Serves 4-6
Ingredients:

• 2 teaspoons thyme, minced
• 1/4 teaspoon Kosher salt
  
• 1/4 teaspoon fresh ground pepper
  
• 1 garlic clove, minced
  
• 1-1/2 Tablespoons gf horseradish
  
• 1/2 cup half & half
  
• 1-1/4 pounds small Yukon gold potatoes
  
• 1 large or 2 small Bosc pears, (about 3/4 pound)
  
• 1-1/4 cup milk
  
• Kosher salt
  
• Fresh ground pepper
  
• 3/4 cup Gruyere cheese, shredded
  
• 1/4 cup Parmesan cheese, grated

Directions:
In a small bowl, combine thyme, pepper, garlic, horseradish and half & half. Set aside.
Preheat oven to 350 degrees F.
Cut potatoes into 1/4" slices.
In a medium saucepan bring milk to a boil. Add potatoes. If milk does not cover potatoes, add enough milk to cover. Reduce heat and simmer until just tender and still firm. Drain, discarding milk.
Peel pears, remove cores and slice to 1/4" thickness.
Butter a glass baking pan. Layer half the potatoes in pan and season with salt and pepper. Layer pears over potatoes. Sprinkle with half the cheese. Pour 1/2 of the half & half over cheese and top with remaining potatoes. Season again with salt and pepper. Sprinkle with remaining cheese and pour remaining half & half over top. Press top with fingers to level. Cover with foil.
Bake for 45 minutes. Uncover and sprinkle parmesan cheese on top. Bake for an additional 10 minutes or until browned on top.
Remove from oven and let rest for 10 minutes before serving.

Pearl Onions Glazed with Port Syrup

The fruit in this recipe is of course the grapes in the wine! This is a special treat and a very elegant addition to your holiday table. Although easy to do, it is time consuming. Start this recipe a day ahead of your meal to lessen your prep load.
Serves 10
Ingredients:

• Approximately 2lbs pearl onions, white or yellow or combination
  
• 3 cups Port wine
  
• 1/1/2 cups gf chicken broth
  
• 1 cinnamon stick
  
• 4 bay leaves
  
• 2 Tablespoons brown sugar
  
• 1 teaspoon balsamic vinegar

Directions:
Place onions with skins on in a large bowl and cover with hot water. Let sit for 1 hour. Peel onions and transfer to a large pot. Add all remaining ingredients except balsamic vinegar and bring to a boil. Reduce heat to low and simmer for 30 minutes or until onions are tender. Transfer onions to a bowl with a slotted spoon and discard cinnamon stick. Bring wine mixture to a boil over low heat and reduce to about 3 Tablespoons volume. Discard bay leaves and add balsamic vinegar. Season to taste with salt and pepper. To serve, place onions in a serving bowl and pour wine reduction over them.

Green Beans with Mint & Lime

This dish adds a little something different to your holiday feast and a fresh new taste to green beans.
Serves 4 (can be doubled)
Ingredients:

• 2 Tablespoons unsalted butter
  
• 1 lb. green beans, trimmed
  
• 1 teaspoon fresh mint, chopped
  
• 1/8 teaspoon hot red pepper flakes
  
• 2 teaspoons fresh lime juice
  
• Salt and freshly ground black pepper

Directions:
Add beans to a saucepan with enough water to cover. Bring to a boil then reduce heat to a simmer. Cook for about 5 minutes or until beans are crisp tender. Drain beans and add butter, the mint, hot red pepper flakes and lime juice. Season to taste with salt and freshly ground black pepper. Serve immediately.

Sweet Potatoes w/Apples & Brown Sugar

Sweet Potatoes w/Apples & Brown Sugar

Always a holiday favorite, sweet potatoes, apples and brown sugar were made for each other!
Serves 6
Ingredients:

• 2 Tablespoons unsalted butter
  
• 1 Tablespoon vegetable oil
  
• 1-1/2 pounds sweet potatoes, peeled and cut into 1/4" thick rounds
  
• 3 red apples, peeled, cored and cut into rounds
  
• 1/3 cup packed gf brown sugar
  
• 1/2 teaspoon salt
  
• 1/4 cup apple juice

Directions:
In a large skillet heat vegetable oil and butter. Add sweet potatoes, apples, brown sugar and salt. Toss to combine and thoroughly coat. Add apple juice. Cover and cook over low heat until sweet potatoes are tender, about 30 minutes. Uncover, increase heat to medium, and cook for about 5 more minutes, stirring occasionally. When juices have boiled away, remove from heat and season with salt and freshly ground black pepper.

Happy Holidays!

- Chef Yvonne