Put a local spin on your Thanksgiving staples this year and have a farm-to-table holiday with The Produce Box! Here are a few recipes from our talented co-owner, former Chef Kevin O’Connell and our HUB Manager and former Chef Joe Welsh.  There’s no better time to thank a farmer than Thanksgiving!
 
Roasted Root Veggies – NC style!
 
Use whatever delicious root vegetables you ordered from The Produce Box — including Beets, Turnips, Onions, Radish, Sweet Potatoes (did you know that North Carolina is the LEADING provider of these in the entire country?). 
Dice the veggies or cut them into wedges.
Toss them with olive oil, garlic salt, kosher salt and pepper.
Put them on a flat sheet pan and roast at 375 degrees for 15-20 minutes, stirring every 5-8 minutes.
Not only do these taste wonderful but they also make a beautiful, colorful display on your holiday table!
Sweet Potato Soufflé
a Chef Kevin specialty!
4-5 medium sweet potatoes, peeled and boiled until just tender
1/2 cup heavy cream
1/4 cup orange juice
1 T. orange zest
2 eggs
After cooking, put potatoes in mixer on slow to medium speed. Add all other ingredients and mix until smooth. Put in bottom of 9×11 dish.
Crumble Topping:
1 stick butter, softened
1/2 cup brown sugar
1 cup flour
1/4 cup coconut flakes
1/2 cup chopped pecans (or your favorite nut)
Combine all ingredients and mix by hand until incorporated. Top potato mix with this in dish.
 Back soufflé at 350 degrees covered for 30 minutes. Then bake uncovered for 10-15 minutes and enjoy!
Apple Cranberry Crisp  
a delicious alternative to Pumpkin Pie from Chef Joe
 
2 ½ lbs peeled, cored and sliced apples
2 cups cranberries
1 tsp cinnamon
1 tsp grated lemon zest
1 TBSP fresh lemon juice
4 TBSP sugar
2 TBSP all-purpose flour
Crisp Topping
6 TBSP butter, cut into 1/2” chunks
¾ cup brown sugar
2/3 cup flour
½ cup rolled oats
¼ tsp salt
½ tsp nutmeg
1 tsp ground cinnamon
Preheat oven to 375F.  Make the topping and set aside.
 Dice the apples, then put them in a bowl and toss with remaining ingredients.  Arrange the fruit in a 2 quart gratin dish and cover with topping.
 Set the dish on a sheet pan to catch any drips and bake until the juices from the fruit are bubbling and the topping is brown, about 1 hour and 10 minutes.
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