Traditional Feast

Our Traditional Feast is full of health-forward versions of the Thanksgiving classics that you can feel good about. This menu is primarily Paleo and of course we opt for loads of vegetables and encourage local, organic product along with grass-fed, organic meat and dairy. Thanksgiving is a time to indulge but doesn’t need to be a time to let health slip away. Enjoy!

 

Hors d’oeuvre

 

Prosciutto Wrapped Asparagus Recipe
 
Serves six to eight
Ingredients
  • 16 fresh asparagus spears, with ends trimmed off
  • 16 slices of prosciutto
  • 1 tbsp avocado oil
  • ½ tsp black pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Wrap each asparagus stalk with a slice of prosciutto, and place on parchment paper lined baking sheet.
  3. Drizzle with avocado oil and season with pepper, and bake for five minutes, remove and flip each asparagus, and bake again for another five to seven minutes (or until prosciutto is nicely crisped).
  4. Remove and serve.

Goat Cheese, Olive, and Fig Tapenade Crostini Recipe
 
Serves six to eight
Ingredients
  • 20 3-inch crostinis (or gluten-free crackers if desired)
  • 1 ½ cups pitted kalamata olives
  • 1 cup dried figs, chopped
  • ¼ cup goat cheese
  • 2 tbsp chopped fresh rosemary
  • 2 minced garlic cloves
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp black pepper
Instructions
  1. Place olives, figs, rosemary, garlic, olive oil, lemon juice, and pepper in a food processor, and pulse three to four times. You want a chunky consistency.
  2. Add in goat cheese, and pulse to to three times until well combined. Adjust seasoning if needed.
  3. Spoon tapenade mixture onto crostini or gluten-free crackers, and serve on a large platter.

Avocado Deviled Eggs
 
Serves six to eight
Ingredients
  • 12 pasture-raised eggs
  • 2 avocados
  • 2 tbsp lemon juice
  • ¼ cup fresh pomegranate seeds
  • ¼ cup crumbled crispy heritage-pastured pork bacon
  • Sea salt and pepper to taste preference
Instructions
  1. Place eggs in a large pot with cold water, and bring to a boil. Boil for 12 minutes, then remove and let cold water run on top of eggs to cool them down.
  2. Once eggs are cooled, crack and peel the eggs, and then cut them in half.
  3. Remove the yolk and place in a food processor with avocado, lemon juice, and sea salt and pepper to taste preference.
  4. Spoon the avocado mixture back into the egg white, and sprinkle each egg with pomegranate seeds and crumbled bacon bits.
  5. Serve on a large platter.

 

Appetizer

 

Winter Cauliflower “Risotto” Recipe
 
Serves six to eight
Ingredients
  • 5 cups organic riced cauliflower (can purchase frozen)
  • 1 sweet potato chopped into small cubes
  • 1 large leek, chopped
  • 3 shallots, chopped
  • 4 minced garlic cloves
  • 1 cup bone broth
  • ½ cup white wine
  • ¼ cup hemp seeds
  • 3 tbsp grass-fed ghee
  • 2 tbsp chopped rosemary (and a few chopped sprigs to serve on top)
  • 1 tbsp organic miso
  • Season with sea salt and pepper to taste preference
  • Crispy bacon or pancetta, if desired
Instructions
  1. In a large pan, melt ghee on medium heat.
  2. Add in sweet potatoes, leeks, and shallots, and saute for six to seven minutes.
  3. Add in cauliflower and garlic, and saute for another three to four minutes.
  4. Place bone broth, white wine, hemp seeds, and miso in a blender, and blend. Season with sea salt and pepper to taste preference, and blend again until well combined.
  5. Add liquid and chopped rosemary to the pan, and let simmer for eight to ten minutes or until the liquid is absorbed, stirring frequently.
  6. Adjust seasonings if needed, and serve with fresh rosemary on top. Add crispy bacon or pancetta if using.

 

Entree

 

Stuffed Turkey Meatballs With Pumpkin Gravy and Roasted Brussels Sprouts
 
Serves six
Ingredients
Meatballs
  • 3 lbs. ground turkey
  • 3 pasture-raised eggs
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 cup dried cranberries
  • ½ cup chopped pecans
  • 2 tsp chopped sage
  • 1 tsp chopped rosemary
  • 3 tsp sea salt
  • 2 tsp black pepper
  • 1 tsp cinnamon
  • 5 tbsp grass-fed ghee
  • 1 ½ cups chopped sourdough bread
  • 1 tbsp olive oil
  • Sea salt and pepper
Pumpkin gravy
  • 1 BPA-free 15-oz. can organic pumpkin puree
  • 1 ½ cups vegetable or bone broth
  • 1 cup grass-fed gorgonzola cheese
  • 4 sage leaves, finely chopped
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • Sea salt to taste
  • Dash of 100% pure maple syrup, if desired
Brussels sprouts
  • 2 lbs. halved brussels sprouts
  • ¼ cup avocado oil
  • 3 minced garlic cloves
  • ½ tsp red pepper flakes
  • Sea salt and pepper to taste preference
  • Zest of ½ a lemon
Instructions
Meatballs
  1. Preheat the oven to 350 degrees.
  2. Place chopped sourdough bread on a sheet pan and coat with olive oil, sea salt, and pepper.
  3. Bake until lightly browned, roughly six to seven minutes.
  4. Remove and let cool.
  5. Add chopped bread to a food processor and pulse until coarsely ground.
  6. In a big bowl, combine ground turkey, bread crumbs, eggs, vegetables, nuts, herbs, and spices, and mix well with your hands to make sure all ingredients are well combined.
  7. Create roughly two-inch wide meatballs.
  8. Heat a large cast iron skillet to medium-high heat, and melt ghee.
  9. Place meatballs in skillet for a quick sear, roughly two to three minutes per side. You want a nice light brown color.
  10. Place skillet and seared meatballs into the oven for 15 to 20 minutes. The internal temperature should be 165 degrees when cooked.
  11. Remove and serve with pumpkin gravy.
Pumpkin gravy
  1. Combine pumpkin, broth, herbs, and pepper in a saucepan over medium-high heat. Once bubbling, bring to low heat.
  2. Add in gorgonzola cheese and and stir frequently until cheese is entirely melted and incorporated into the sauce.
  3. Add sea salt to taste preference, and if you want a more sweet and savory gravy, add a little maple syrup.
  4. Serve on top of meatballs.
Brussels sprouts
  1. Preheat oven to 450 degrees.
  2. Toss all ingredients except lemon zest in a bowl, and transfer to a parchment paper lined baking sheet.
  3. Roast for 20 to 25 minutes, until deeply browned. (Move the brussels sprouts around halfway through cooking time).
  4. Remove and zest lemon on top.
  5. Serve aside meatballs and pumpkin gravy.

 

Dessert

 

Paleo Apple Crumble Bake Recipe
 
Serves six
Ingredients
  • 5 organic apples, chopped into one-inch cubes
  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • ½ cup coconut shreds
  • 4 tbsp coconut oil or grass-fed ghee
  • 4 tbsp coconut milk or nut milk of choice
  • 2 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • Pinch of sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt coconut oil or ghee on low heat.
  3. Place chopped apples and spices in a sheet pan and mix well.
  4. In a separate bowl, mix chopped nuts, coconut shreds, maple syrup, melted coconut oil/ghee, and vanilla extract and mix well.
  5. Add the nut crumble mixture on top of the apples and spread evenly.
  6. Pour coconut milk over the top of all the ingredients, and cover with foil or oven proof lid.
  7. Bake covered for 20 minutes, and then remove the lid and bake for another five to seven minutes, until the “crumble” is lightly browned.
  8. Add a few dashes of cinnamon on top and serve.