Our annual Thanksgiving cooking class with Jenni Kayne and friends has resulted in so many incredible fall recipes over the years, we thought we’d maxed out. Then we met Dana Slatkin, one of Jenni’s personal go-to’s and the founder of the original Beverly Hills Farmer’s Market. Dana, who, fittingly, calls herself the Beverly Hills Farmgirl, brought together a full menu of recipes we absolutely loved and will be relying on through Thanksgiving and beyond.
We chose three stand-out recipes from the menu, including these gorgeous stuffed acorn squashes, the easiest cranberry sauce anyone ever made, and a kale salad you should not overlook. We’ve had many a kale salad in our day (who hasn’t by now!) and this is one of the best we’ve ever tried! The Etorki sheep’s milk cheese makes all the difference.
Jenni’s family kitchen was decked out in monochromatic dried florals by Lily Lodge. We’re obsessed to no end with this season-appropriate centerpiece.
Tomorrow on TCM, we’ll also be sharing Dana’s healthy pumpkin pie recipe with a gorgeous seed-based crust. For additional recipes and more styling details, pop over to Rip and Tan today – Dana’s gluten-free cheese puffs are not to be missed.
Kale Salad with Sheep’s Cheese + Garlicky Breadcrumbs
Makes 6 servings
For the rice vinaigrette:
¼ cup rice vinegar
1 garlic clove, minced
2 Tbsp Bragg Liquid Aminos
½ cup extra-virgin olive oil
For the breadcrumbs:
2 Tbsp extra-virgin olive oil
1 large garlic clove, minced
½ cup homemade breadcrumbs or panko
kosher salt and freshly ground black pepper
For the salad:
1 bunch curly or flat kale
3 oz sheep’s milk cheese (i.e. feta or Etorki), grated
Prepare the rice vinaigrette: In a bowl, whisk the vinegar with the garlic and allow to sit for 5 minutes to let the garlic mellow. Gradually whisk in the Bragg and then the oil.
Prepare the breadcrumbs: In a small skillet, heat the 2 tablespoons of oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.
Cut the stems from the kale and julienne the leaves. Place in a large bowl, add the vinaigrette and massage into the leaves using your fingers. Season with salt and pepper. Transfer to a platter, top with the cheese and breadcrumbs, and serve.
Roasted Squash with Quinoa, Mushrooms + Coconut Curry Sauce
3 acorn squash, halved from stem to stem, seeds scooped out
2 Tbsp maple syrup
2 Tbsp olive oil
kosher salt and freshly ground black pepper
For the stuffing:
1 Tbsp olive oil
12 oz shitake mushrooms, finely chopped
1/2 cup chopped onion, finely chopped
1/2 cup chopped celery, finely chopped
1 tsp fresh chopped sage (or ½ tsp dried)
1 tsp fresh thyme (or ½ tsp dried)
1/2 cup dried cranberries, raisins or currants
½ – 1 cup white wine or vegetable stock
3 cups cooked quinoa
Garnish: pomegranate seeds, toasted pumpkin seeds or almonds
For the coconut curry sauce:
2 Tbsp unsalted butter, melted
2 cloves garlic, minced
1 Tbsp garam masala
½ tsp ground cinnamon
2 Tbsp tomato paste
1 (16-oz) can light coconut milk
salt and freshly ground black pepper
1 tsp honey
Preheat oven to 400° F. Combine the maple syrup and olive oil and brush onto the squash halves. Season with salt and pepper and place face down on a Silpat or parchment-lined baking sheet. Bake for 20 minutes until soft and golden, then turn over, baste again with the syrup/oil mixture, and continue baking for another 10 minutes. Keep warm.
Prepare the stuffing: In a large skillet, heat the oil over medium heat. Cook the mushrooms, onions and celery over medium heat, until lightly browned. Add the herbs, dried cranberries and wine; season with salt and pepper. Cook, stirring occasionally, until dry and beginning to brown, about 5 minutes. Remove from the heat and add the quinoa. Cover and keep warm.
To make the coconut curry sauce, in a small saucepan over medium heat, melt the butter and sauté the garlic until fragrant. Add the spices and stir for a minute. Add the tomato paste and cook for another minute. Slowly whisk in the coconut milk, then the salt, pepper and honey. Simmer until thickened, about 5 minutes.
Spoon the quinoa stuffing into the baked squash halves. You can hold them at room temperature for up to 6 hours, or refrigerate them overnight and rewarm (covered) in a 350° F oven. Just before serving, drizzle with the warmed sauce and sprinkle with pomegranate seeds, toasted seeds or nuts and fresh herbs.
Cranberry Raspberry Relish
Makes 3 cups
1 jar (12 oz) all-fruit (or low-sugar) seedless red raspberry jam
1 bag (12 oz) cranberries, rinsed and dried
1 whole cinnamon stick
1/2 tsp ground allspice
1 tsp grated lemon or orange zest
optional: 1 tsp freshly grated ginger, ½ cup toasted and chopped walnuts, 2 star anise
Heat the jam in medium saucepan over medium heat. Add the remaining ingredients.
Reduce the heat to low and cook until the cranberries pop, 8 to 10 minutes.
Remove from the heat and remove the cinnamon stick (and star anise, if using).
Allow to cool and serve at room temperature.