The Farmplate Blog

Thanksgiving is a day to soak up familiar aromas and favorite flavors. There's no need to stick to tradition the day after though, and no one wants to spend too much time in the kitchen. With a fridgeful of leftovers and some hot sauce on hand, you can whip up some very tasty meals in no time at all. Check out four of our favorite day-after picks. BUTTERNUT SQUASH, SAGE & CHEDDAR GRATIN from Julie Rubaud, Red Wagon Plants in Hinesburg, Vermont This is a hearty dish and only needs a green salad to round out the meal. It’s great for potlucks and any other time you want to feed a crowd. 1 tablespoon butter1 medium onion, coarsely chopped¼ cup finely chopped fresh sage1 clove...
Recipe adapted from The Apple Grower by Michael PhillipsOriginally posted by The Washington Post via Chelsea Green Publishing Co.You’ll need enough pie dough, either homemade or store-bought, for a double-crust pie. Serve topped with a slice of sharp cheddar cheese, a dollop of real whipped cream a scoop of vanilla ice cream on the side. The recipe calls for making cider jelly, which is done by boiling fresh apple cider to the jellying stage. The jelly may be made up to five days in advance, then covered and refrigerated. Alternatively, prepared cider jelly may be used. INGREDIENTSFor the cider jelly: ½  gallon fresh apple cider (may substitute 1 cup store-bought cider jelly) For...
Recipe adapted from Full Moon Feast by Jessica PrenticeOriginally posted by Chelsea Green Publishing Co.Use any of the following veggies:Celery root (aka celeriac), peeledParsnipsRutabagaTurnips (either white, purple, or golden)Beets (either red, golden, or chiogga), peeledCarrotsPotatoes (any color)Sweet potatoes Seasoning:Olive oilSaltPepper Preheat the oven to 475° F. Peel any vegetables that have thick or blemished skin. Cut the vegetables into a uniform dice (1/2-inch dice, 3/4-inch dice, or 1-inch dice) or just quarter or half the vegetables if they are on the small side. Grease the pan and coat all the vegetables with olive oil. Prepare enough vegetables for a single layer in...
Recipe by Shannon Hayes From the Chelsea Green kitchen1  whole baguette, chopped into ½ inch cubes and allowed to sit out overnight2  tablespoons fennel seeds1  cup walnuts, mildly crushed2  tablespoons olive oil1  pound sweet Italian, hot Italian or breakfast sausage4  tablespoons butter4  onions, chopped2  carrots, peeled and diced½ cup dried cranberries (or use one cup fresh)½ cup raisins2  tablespoons rubbed sage3  cloves garlic, minced2  tablespoons brandy6  eggs3  cups chicken broth1  teaspoons salt1  teaspoon black pepper Preheat the oven to 350 degrees. 
Bring a mid-sized skillet up to a medium-hot...
from the FarmPlate Kitchen3     cups walnut halves1     egg white¼    cup granulated sugar1⅛  teaspoon cayenne pepper1     teaspoon kosher salt Preheat your oven to 350 degrees. Combine egg white, sugar, cayenne pepper and salt in a mixing bowl. Whisk until evenly incorporated and then fold in walnuts, making sure they are evenly coated. Place the coated nuts on a greased cookie sheet or a cookie sheet with Silpat (reusable nonstick pan liner) or parchment paper. Bake for 10 minutes. When you remove the nuts from the oven, break them up with a spoon. When they are cool, use your fingers to separate the nuts into single pieces.