Nourishment for the Holidays

4 large or 6 small servings

• 1 pound curly kale or lacinato (dinosaur) kale
• 2 large honey crisp or pink lady apples
• Lemon Shallot Dressing (below)
• 2 shallots, finely sliced
• ¼ cup fresh pomegranate seeds (can leave out if you can’t obtain any; could also use frozen if not available fresh )
• ⅓ cup toasted pepitas

Remove thick center stems from kale leaves. Stack and slice thinly, about ¼ inch wide (chiffonade).

Peel apples and grate or slice into very thin matchsticks. Toss the applies with a little of the dressing to keep them from turning brown.

In a large salad bowl, combine the finely shredded kale, shallots, apple and enough dressing to coat (there may be extra). Be sure you have really coated all of the kale.

Cover and refrigerate for at least one hour and up to 1 day. It actually gets better over time.

To serve, toss salad with pepitas and pomegranate seeds.

Adapted in 2019 by Chef Laura Pole from recipe by Chef Denise Roa, Executive Chef, La Cocina Que Canta at Rancho La Puerta, Tecate, Mexico.

About 1¼ cup

• 2 tablespoons finely minced shallot
• 1 clove garlic, finely minced
• 1 tablespoon lemon zest
• 5 tablespoons freshly squeezed lemon juice
• 2 tablespoons mild honey
• ½ cup extra virgin olive oil or avocado oil
• Salt and pepper to taste (start with ¼- ½ teaspoon salt and a pinch of pepper)

Combine all dressing ingredients, except oil, in a small bowl. Slowly whisk in oil to thicken. Add salt and pepper to taste.

Adapted in 2019 by Chef Laura Pole from recipe by Chef Denise Roa, Executive Chef, La Cocina Que Canta at Rancho La Puerta, Tecate, Mexico.

6–8 servings

• 1 tablespoon olive oil
• 2 tablespoons water
• 2 cups chopped yellow onions
• ¼ teaspoon ground turmeric
• 2 medium butternut squash, about 3 pounds total
• 4 cups broth (chicken, turkey, or vegetable)
• 1 tart apple, peeled, cored and diced
• 1 teaspoon salt, or to taste
• ½-1 teaspoon cumin, to taste
• freshly ground nutmeg to taste

Heat oil in water in a Dutch oven over low heat. Add onions and turmeric; cover and cook over low heat until onions are tender, about 25 minutes, adding water as needed to prevent sticking.

Meanwhile, peel squash, scrape out seeds, and dice squash; set aside.

When onions are tender, add broth to pot. Add squash and apple; bring to a boil over medium heat. Reduce heat to low and simmer, partially covered, until squash and apple are very tender, about 25 minutes. Purée soup to make a smooth mixture. Season with salt and cumin and heat through. Serve immediately, garnishing as desired with nutmeg.

Recipe from Nancy Hepp, adapted from several other recipes

This recipe was created by my neighbor Kay Christiansen many years ago for our post-Thanksgiving weekend potluck gathering of neighbors. It’s simple, delicious, and a real hit—we clamor for it year after year!

6 servings

• 1 tablespoon extra-virgin olive oil
• 1 large onion, coarsely chopped
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 2 or 3 15-ounce cans of pumpkin puree
• 2 32-ounce cartons vegetable, chicken stock, or turkey stock made from leftover turkey bones
• 2 tablespoons rolled oats to thicken; do not use if you will not be blending the soup
• Sea salt
• Freshly ground black pepper
• 2 cups light coconut milk
• Optional: a splash of lime juice; curry powder or cinnamon powder, and/or peanut butter and/or diced turkey

In a large saucepan, heat oil over medium-high heat; sauté onion, garlic and ginger until tender. Stir in stock, pumpkin, rolled oats and seasonings. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.

Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

NOTE: I often add a couple of heaping tablespoons of peanut butter. And sometimes I will add curry powder and a bit of hot sauce OR cinnamon and nutmeg, depending on my mood and/or the occasion! If you like, you can also add diced leftover turkey.

Used with permission from Kay Christiansen

8 croquettes

• 2 cups millet; if you wish, you can soak the millet for 8 hours in water with 1 tablespoon lemon juice or apple cider vinegar, then rinse well and drain
• ½ teaspoon salt
• 4 cups of water (3½ cups if you soaked the millet as described above)
• ½ cup sunflower seeds
• 1 large carrot, peeled and cut into inch long pieces
• 6 green onions, washed, drained and patted dry and cut into 1 inch pieces
• 1 bunch parsley, separated from stems and stems discarded
• 2 tablespoons tamari or 3 tablespoons coconut aminos
• Salt and pepper to taste
• Extra virgin olive oil or cold-pressed no-taste oil such as sunflower, grapeseed, or avocado

Preheat oven to 350℉. Grease a large baking sheet with oil or place parchment paper on it.

Heat a 2-quart pot (that has a lid) on medium heat and add the millet. Toast, constantly stirring, until you begin to smell the nutty aroma of the millet.

Add the water and salt, turn up the heat to high and bring to a boil. Lower the heat to bring the millet to a simmer, cover and cook for 30 minutes or until water is absorbed and millet is very soft. Uncover and set aside to cool. To cool faster, transfer the millet to a large mixing bowl.

In a food processor, use the chopping blade to chop the sunflower seeds. Then add the carrot and chop until fine. Then add the green onions and parsley and chop until all ingredients are finely chopped.

Transfer millet to a large mixing bowl if not already done. Add the other chopped ingredients and sprinkle the tamari (or coconut aminos) over the top. Mix the ingredients with a wooden spoon or your hands until they are well incorporated. Taste and add salt and pepper to taste. Continue to mix and mash until the mixture is very sticky and will adhere together into a patty.

Using an ice cream scoop or ½ cup measuring cup, scoop the millet and form into patties about ½ inch thick. Place patties on the prepared baking sheet and spray or brush each side with olive oil. Bake for 30 minutes, turning after 15 minutes, or until golden brown. Instead of baking the patties, you can pan fry in oil, cooking each side until golden.

Remove from oven and serve hot.

These croquettes also taste yummy with a mushroom sauce or simmered black beans served over top. A dollop of guacamole is also nice.

Adapted by Chef Laura Pole in 1997 from a recipe of the Natural Gourmet Cookery School.

4-6 servings

• ¾ cup dried chickpeas
• 8 ounces shiitake or crimini mushrooms, sliced
• 1 cup water
• ½ cup brown rice, rinsed
• ½ teaspoon salt
• dash of turmeric
• 2 tablespoons olive oil
• 2 shallots, diced
• 2-3 cloves garlic, minced
• ¼ cup hulled pumpkin seeds
• ½ teaspoon dried thyme
• 1 teaspoon dried rosemary, crumbled
• 6 ounces fresh or frozen chopped spinach
• salt and freshly ground black pepper to taste
• 1 medium pumpkin, top removed, scooped of seeds and pulp

Soak the beans overnight; rinse and drain. Cover with water and bring to a simmer; cook 2 hours, until tender.

Remove stems from shiitake mushrooms if used and chop. Set aside. Slice mushrooms.

Bring the water to a boil in a small saucepan. Add the rice, ½ teaspoon salt, turmeric, and shiitake stems (if used). Cover and simmer until the water is absorbed, about 40 minutes.

Heat oil in a large skillet over medium heat. Add shallots, garlic and mushrooms; sauté until tender. Add cooked chickpeas, pumpkin seeds, thyme, rosemary, cooked rice, spinach, salt and pepper; mix well. Spoon rice mixture into the pumpkin, place the pumpkin in a shallow baking dish and roast 2 hours in a 325ºF oven.

Variation: Cook the pumpkin or any winter squash separately. Cook the rice in a large saucepan, then add the remaining ingredients except pumpkin and simmer slowly until mushrooms and shallots are tender, stirring occasionally. Add the cooked pumpkin and serve.

Recipe from Nancy Hepp, adapted from a neighbor’s recipe

6 burritos

• 6 flour tortillas
• 8 ounces cooked turkey, diced
• 4 ounces salsa
• 1½ cups cooked brown rice, cooked with a pinch of turmeric
• 4 ounces shredded Cheddar cheese or queso fresco
• Optional extra fillings:
  • Avocado slices
  • Diced tomatoes
  • Diced onion
  • Chopped cilantro
  • Guacamole

Warm tortillas and keep warm. Spread turkey and salsa down the center of each tortilla; top with rice, other fillings and cheese. Fold together and serve immediately.

Recipe from Nancy Hepp

6 large servings

Filling:

• ¾ pound Rome or McIntosh apples, sliced
• ¾ pound Anjou pears
• 8 ounces fresh or frozen blueberries
• 1 tablespoon lemon juice
• Pinch of sea salt
• ¼ teaspoon cinnamon
• Pinch of cardamom
• ½ cup apple juice or apple cider mixed with 1 tablespoon arrowroot powder

Crisp:

• 2 cups rolled oats
• ½ cup whole grain spelt flour or gluten-free all purpose flour
• ¼ cup cold-pressed, no-taste oil such as sunflower, grapeseed, or avocado
• 2 tablespoons maple syrup
• Pinch of sea salt
• Pinch of cinnamon

Rinse apples and pears (peeling is optional). Quarter them, remove seeds and slice thinly.

Place apples, pears and blueberries in baking dish. Sprinkle with lemon juice, sea salt, cinnamon, and cardamom and pour juice over fruit. Toss to mix.

Mix crisp ingredients and crumble over fruit evenly.

Press down gently; bake at 350℉ for 30 to 45 minutes, until crust is crunchy and golden and apples are soft.

Copyright © by Laura Pole. All rights reserved.