9 Cheap, Sustainable, and Delicious Thanksgiving Recipes

Barley Risotto (Serves 4)

Ingredients:

5 cups vegetable broth or water

1 cup pearl barley

2 tablespoons extra-virgin olive oil

4 garlic cloves, minced

1 carrot, diced

1/2 cup dry white wine

1/2 cup grated Parmigiano-Reggiano, plus additional for serving.

2 tablespoons unsalted butter

1 (4 ounce) bag mixed spring greens

Directions:

Heat the broth in a small saucepan until hot.

Toast the barley in a medium heavy pot over medium high heat until it is fragrant and a few shades darker, about 5 minutes. Add the oil, garlic, carrot and 1 teaspoon each salt and pepper to the barley and cook, stirring, until garlic is golden, about 2 minutes. Stir in the wine and cook, stirring, until most of the liquid has been absorbed.

Stir in the broth, 1 cup at a time, stirring constantly and adding more broth as needed, until the barley is tender. Stir in the cheese and butter, then stir in the greens and cook until they are wilted, about 1 minute. Serve with additional cheese if desired.

Photo: Ian Knauer

Carrots and Beets as an Entree  (Serves 4)

4 medium beets with greens

Fine sea salt

Freshly ground black pepper

1 1/2 pounds carrots with greens

6 tablespoons extra-virgin olive oil

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 small shallot, thinly sliced

1 small garlic clove

1 tablespoon lemon juice

1/4 cup crumbled blue cheese

1/4 cup chopped roasted salted almonds

Preheat oven to 400°F.

Trim beets from greens, reserving greens. Place beets on a sheet of aluminum foil and sprinkle with a generous pinch of salt and pepper. Wrap foil up around beets and place packet in oven. Trim carrots from greens, reserving greens. Peel carrots and place in a heat-proof skillet. Toss carrots with 2 tablespoons oil, paprika, cumin, coriander, 3/4 teaspoon salt and 1/2 teaspoon pepper. Place skillet in oven with beets. Roast vegetables until tender, about 45 minutes. Remove vegetables from oven and let cool. Slip skins from beets and thinly slice beets using an adjustable blade slicer. Cut carrots diagonally into 2-inch pieces.

Slice beet stems crosswise into 1/4-inch pieces, reserving leaves.

Heat 1 tablespoon oil in a large heavy skillet over medium high heat until hot, then sauté shallot until golden, about 6 minutes. Stir in beet stems and cook until stems are tender, about 4 minutes. Remove from heat.

Mince and mash garlic clove with 1/4 teaspoon salt until it is a paste. Whisk garlic together with lemon juice, 1/4 teaspoon salt and 1/2 teaspoon pepper, and remaining 2 tablespoons oil. Thinly slice beet greens into ribbons and pick 1/2 cup carrot leaves. Toss greens and leaves with dressing.

Place one layer of sliced beets on each of the 4 places. Sprinkle with salt and pepper. Place a mound of carrots in the middle of each plate, then scatter beet stems over and around the carrots. Place a handful of the shredded beet green salad on top of each plate and sprinkle with blue cheese and almonds.  

Photo: Ian Knauer

Butternut Squash Gratin  (Serves 6)

3 tablespoons unsalted butter

1 (2 -pound) butternut squash

3/4 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/3 cup grated Pecorino Romano cheese

2 tablespoons fresh thyme leaves

1/2 cup heavy cream

Preheat oven to 350°F. Butter a 9-inch baking dish with 1 tablespoon butter.

Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or Mandoline slicer. Layer squash in baking dish, sprinkling some of salt and pepper between each layer. When baking dish is half filled, sprinkle 1/2 of cheese and thyme over squash. Continue layering squash with salt and pepper. Pour cream evenly over top layer, then sprinkle with remaining cheese and thyme. Cover baking dish with foil and bake until squash is tender, about 45 minutes. Remove foil from baking dish and preheat broiler. Broil gratin until top is browned about 4 minutes. Serve.

Photo: Ian Knauer

Winter Squash Soup With Quick-Pickled Squash  (Serves 6)

For the soup:

2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, finely chopped
2 garlic cloves, smashed
1 (3-pound) winter squash such as kobucha, butternut, or pumpkin
1 quart chicken stock or low-sodium chicken broth
2 cups water
2 tablespoons light brown sugar (optional)
1 teaspoon fine sea salt
3/4 teaspoon finely ground black pepper
1/3 cup heavy cream

For the quick pickles:

1/2 cup apple cider vinegar
1/4 cup water
3 tablespoons sugar
2 teaspoons fine sea salt
1 tablespoon extra-virgin olive oil
1/2 cup cilantro leaves
1/2 teaspoon dried red pepper flakes

Make the soup: Peel and seed squash, then cut into 2-inch chunks, reserving about 1/4 pound for the quick pickles.

Heat butter in a large heavy pot over medium heat until hot. Stir in leeks and garlic  and cook, stirring occasionally, until leeks are translucent, about 6 minutes. Stir in squash, stock, water, salt and pepper and bring to a boil. Cook soup, uncovered, until squash is very tender, about 25 minutes.

Transfer soup to a blender and puree in batches with cream. Season with sugar (if using), salt, and pepper to taste.

Make the quick pickles: Slice reserved squash as thinly as possible with a slicer or sharp knife. Heat vinegar, water, sugar, and salt in a saucepan over medium heat until sugar is dissolved. Pour vinegar mixture over squash in a bowl and let stand 15 minutes. Drain squash then toss with oil, cilantro, and pepper flakes. Serve soup topped with quick pickles.

Photo: Ian Knauer