Thanksgiving with the GROW Method

Looking for ways to Buy Local, Eat Less Meat and Dairy, Cook Smarter, Reduce Waste for Thanksgiving? And what better time than now, a weekend to celebrate family, friends and what we have over a delicious meal. Here are some simple recipes to start.

 Try this Salad to start your family meal.

• 4 fresh Butternut Squash or 2 bags of butternut squash
• 1/4 cup of brown sugar Splenda* or regular brown sugar
• 2 Tablespoons of Agave or Honey
• 1-2 Tablespoons of EVOO
• Spinach or mixed greens - washed & dried
• 1/2 cup of dried cranberries
• 1/2 cup chopped pecans
• 2 teaspoons of sesame seeds

Heat your oven to 400 F.
Chop squash into cubes
On a large baking sheet, toss your squash with  EVOO, brown sugar & honey.  Roast for 20 minutes.  Toss pecans, cranberries, salad together. Top with baked squash. Sprinkle with sesame seeds




 



 This is a great Panzanella to use farm fresh ingredients packed with antioxidants!

• 5 cups of hearty, peasant bread torn into chunks
• 1/2 cup extra virgin olive oil (plus some for drizzling)
• 1/4 cup red wine vinegar
• 1/4 cup freshly squeezed lemon juice
• 5 large, ripe tomatoes cut into large cubes or wedges
• 1/3 cup fresh basil leaves, cut into ribbons/shredded (chiffonade)
• 1/3 cup fresh flat-leaf, Italian parsley
• 1/2 teaspoon salt (plus some for seasoning the bread)
• freshly cracked black pepper

 Preheat oven to 350°F. Place bread chunks in a single layer on a cookie sheet. Drizzle with olive oil, and season lightly with salt and pepper. Bake 15 minutes until dry and barely toasted.
In a large bowl, whisk together olive oil, vinegar, lemon juice, parsley and salt. Fold tomatoes into dressing.
Serve at room temperature.





Enjoy the season's best Midwestern Fall Harvest with this layered entree that offers a hearty vegetarian tian.

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium winter squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• 1 Cup Shredded cheese of choice (Fresh grated Italian cheeses are great!)
• S&P

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.


There is so much to try with broccoli, brussel sprouts, root vegetables and more! Check out the newest recipes on the Oxfam GROW method Pinterest page.


-Compiled by Megan Nakra