Thanksgiving is approaching quickly! Check out these recipes below for inspiration, and get your shopping list ready for our market on Saturday, November 19th, from 10 AM - 2 PM at BelPres Church! Support local farmers and food producers. It’s tasty and ethical!

—- Salmon Puff Pastry Bites —-

Recipe from Premier Catch Seafood

Ingredients:

8oz Wild Alaskan King Salmon

1 can crescent roll dough

½ cup cream cheese (divided)

everything but the bagel seasoning

1 egg

¼ cup Parmesan cheese

Instructions:

Preheat oven to 375
Crack puff pastry dough and line triangles on a baking sheet
Spread cream cheese on large end of the dough.
Slice salmon into strips and add one to each pastry.
Roll up the crescent roll.
In a small bowl, whisk an egg with a splash of water.
Brush egg mixture over the top of each crescent and top with EBTB seasoning and Parmesan cheese.
Bake at 375 for 15 minutes or until the pastry is golden.
Serve immediately and enjoy!

—- Wild Mushroom Green Bean Casserole —-

Recipe from The Whole Glow

Prep Time 30 minutes

Cook Time 30 minutes

Ingredients:

1 pound fresh green beans (trimmed and cut in half)

1 - 1 ½ pounds fresh mushrooms of your choice (trumpet, shitake, oyster, cremini) sliced

2 Tbs. Olive Oil

2 cloves garlic, minced

4 Tablespoons butter

3 Tablespoons all-purpose flour

2 – 2 ½ cups milk, half and half

½ cup parmesan, grated (or more to taste)

1 tsp salt and 1 tsp pepper

Fried onions (store bought)

Instructions:

Pre-heat the oven to 350 degrees.
Steam the green beans for 10-12 minutes until softened. Drain and let cool.
Trim the mushrooms into medium sized slices. Heat a large nonstick skillet or cast-iron pan on medium heat and add the mushrooms to the dry pan. Sauté until the mushrooms begin to turn golden brown and liquid has evaporated.
Add the olive oil and garlic to the pan and cook for one minute. Season lightly with salt and pepper.
Remove the mushroom mixture from the pan and place in a bowl but do not rinse the pan.
Reduce the heat to low/medium and add the butter to the pan. Once the butter has melted, add the flour and whisk to combine. Simmer for approximately one minute and then whisk in the milk, salt, and the pepper.
Once the sauce begins to thicken, add the parmesan and stir. Turn off the heat. If the mixture is too thick, whisk in additional milk. If too thin, add additional parmesan.
Add the mushroom mixture back into the cream sauce in the pan. Stir to combine.
Combine the mushrooms and green beans and pour into a 13x9 baking dish.
Cover with foil and bake for 25-30 minutes. Uncover and bake additional time if sauce needs to thicken.
Top with fried onions and bake an additional 5 minutes.

Vegan/Gluten free option: This can be made gluten free and dairy free by substituting vegan butter, non-dairy milk, and gluten free flour.

—- Sugared Cranberries —-

Recipe from The Whole Glow

Ingredients:

1 cup sugar + 1 cup additional sugar

1 cup water

1 bag fresh cranberries, rinsed

Instructions:

Heat the sugar and the water in a saucepan until the sugar is dissolved.
Turn of the heat and add the cranberries.
Let the cranberries sit in the sugar syrup as it cools for 2-3 hours.
Drain the cranberries (save the syrup if you want to add this as simple syrup to seltzer water, soda, or mixed drinks in place of simple syrup!).
Double line a large sheet pan with paper towels and sprinkle with additional cup of sugar.
Add the drained cranberries and roll them in the sugar to coat all sides.
Let the cranberries dry for several hours until exterior is crunchy.

—- Pumpkin Dip ——

Prep time 10 minutes

Recipe from The Whole Glow

Ingredients:

¾ cup (6 oz) cream cheese, softened

½ cup packed brown sugar

½ cup pumpkin puree (fresh or canned)

2 tsp maple syrup

½ tsp cinnamon

Apple slices

Instructions:

Place cream cheese, brown sugar, and pumpkin in a medium bowl and beat until smooth. Add syrup and cinnamon and continue beating. Cover dip and chill.
Slice apples or gingersnaps and enjoy with the chilled dip!

—- Mulled Blueberry Cider —-