It’s ThanksGiving Month again!!
This wonderful holiday brings family and friends together for the sheer joy of feasting upon the bounty of the recent fall harvests.No stressful gift giving, no cards to write and mail, no stockings to stuff. Just friends, family and food. Plenty of food. (oh, and football, of course.)We asked our staff to share some of their favorite holiday recipes and here they are.
We hope your ThanksGiving is bountiful and beautiful.


Quinoa-Stuffed Winter Squash
Michael Proctor
  1. Cook quinoa in 2 cups water for 25 minutes or until tender.
  2. Preheat oven to 375 degrees.
  3. Clean squash, halve lengthwise, scoop out seeds and innards. Pierce the skin a few times with a fork and place cut side down on a baking tray with about 1/4 inch water.
  4. Bake until tender, about 45 minutes.
  5. Sauté the chopped vegetables in oil until tender, stir in curry powder, if desired.
  6. Combine the cooked quinoa and vegetables, add salt and pepper to taste.
  7. Divide the filling among the squash halves and bake covered, until piping hot.
Some tasty additions to the filling are toasted sunflower or pumpkin seeds, chopped fresh parsley, wild rice, hazelnuts, almonds, dried currants or raisins.


Coconut-Ginger Yams
Kathy Biskey
  1. Preheat the oven to 350°
  2. Peel the yams and cut into chunks, cook them in water until soft.
  3. While the yams are cooking, place the can of coconut milk near the heat so the milk will liquify in the can.
  4. Drain the yams and add orange juice. Mash them in the pan with a fork or hand masher.
  5. Add coconut milk, a little at a time, while continuing to mash, to the desired taste and consistency that you want. You won’t use all of the can, save the rest for another use. Sometimes I add a little for less coconut flavor and a drier consistency, and sometimes I add a lot for a really creamy coconutty treat.
  6. Finely grate the fresh ginger (or pulse in a food processor). Stir into the yams.
  7. Bake for 20-30 minutes to blend the flavor.

Green Beans with all the Goods
Joyce Jarrett

  1. In an iron skillet fry the package of bacon until crispy. When bacon is done take it out and let drain on a paper towel. Pour off all but 1 Tbsp of bacon grease.
  2. When skillet is heated again add peeled and chopped cloves of garlic (use a whole head of garlic), saute until just the slightest bit of browned.
  3. Add julienned onions and saute until transparent and slightly browned.
  4. Add  washed and sliced chanterelles, saute until most of the liquid has evaporated.
  5. Add cleaned green beans to pan, saute to desired tenderness. The left over liquid from the mushrooms, garlic and onion will help green beans get tender.
  6. Chop bacon and add to finished dish, toss and serve warm. Season with salt and pepper to desired taste

Mini Sausage Wrapswith Rosemary Dip
Lori Beamer

  1. Preheat oven to 325 degrees.
  2. Divide pizza dough in half. Roll out on lightly floured surface into a 1/8 inch thick rectangle. Cut into 3 inch squares. Brush with olive oil.
  3. Place a sausage on the oiled side of each square, at an angle to a corner, then roll so you are able to close the wrap with a triangle shape. Some of the sausage should show on each end.
  4. Continue with the second half of the dough until all sausages are used. (Use left over pizza dough for something fun!)
  5. Bake for 15 minutes.
  6. For the dip, blend yogurt, mustard, honey and rosemary until well mixed.
The wraps are best served warm, but they can be refrigerated for later use. This is sure to be a crowd pleaser, it is easy finger food and is enjoyed by adults and children of all ages


Apple Cranberry Crisp
Steve Michaud
Pecan Topping:
  • 5-3/4 oz. (1-1/4 cups) all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 2 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. table salt
  • 1/4 lb. cold unsalted butter, cut into 1/2-inch pieces
  • 3 oz. (3/4 cup) pecans, coarsely chopped
  1. Combine flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.
  2. Rub in the butter with your fingertips until it’s well blended and the mixture is clumpy but still a bit crumbly (it should hold together if you pinch it).
  3. Mix in the pecans. Refrigerate until ready to use


  1. Heat the oven to 375°F.
  2. Butter the sides only of a 9-inch-square baking pan.
  3. Peel, quarter, and core the apples. Cut each apple quarter crosswise into 3/4-inch-thick slices. Put them in a large bowl, sprinkle on cinnamon, and toss until evenly coated.
  4. Combine cranberries and orange zest in a food processor and pulse until the cranberries are finely chopped, scraping down the sides as needed.
  5. Add the cranberries to the apples and toss to combine.
  6. Put butter, orange juice, and salt in a small pan. Heat over medium-low heat until the butter melts, about 1 minute. Swirl to blend and pour the mixture over the apples. Toss to coat.
  7. Add sugar and toss to coat again.
  8. Pour the apple mixture into the prepared pan and spread it evenly.
  9. Sprinkle the topping evenly on top of the apples.
  10. Line a rimmed baking sheet with foil. Set the pan on the sheet and bake until the juices are bubbling on the sides, the top is golden brown, crisp, and hard, and the apples in the center are tender when pierced with a fork, 60 to 70 minutes (rotate the pan for even browning, if necessary). If the top starts to get too brown after 45 minutes, cover it loosely with aluminum foil.
  11. Let cool on a rack for at least 30 minutes to let the juices thicken. Serve warm.