2017 THANKSGIVING RECIPE GUIDE

Santa Monica Farmers Markets

2017 SANTA MONICA FARMERS MARKETS

THANKSGIVING

Recipe Guide

S A N TA M O N I C A

FA R M E R S MARK ETS

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2017 Thanksgiving – RECIPE GUIDE

Santa Monica Farmers Markets

Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

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Thanksgiving at the Market ovember 22 will be a significant date for the Farmers’ Market. It’s likely to be the largest, busiest, and for many people, most important market of the year as customers descend en-masse to purchase the final ingredients for their Thanksgiving feast. Think of it as the Black Friday of sustainable food.

All the Santa Monica markets, (Main Street, Downtown Wednesday/Saturday and Pico) are ready to fill pantries with holiday staples.There are several markets between today and Turkey Day, but many customers specifically wait for

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the final Wednesday market.

“It’s the biggest market of the year,” said Jodi Low, Farmers Market Coordinator II. All of the markets leading up to the big day are expected to be busier than usual so Low recommends shoppers come early and come prepared with a list.

“Know what staples you need to buy but leave room for some inspiration because there’s so many incredible surprises,” she said.“Arrive early to get the best selection because everything goes fast and the farmers can sell out early.”

S A N TA M O N I C A

FA R M E R S MARKETS This publication is sponsored by the Santa Monica Farmers Markets.

Table of Contents 4 Miso & Herb Glazed Eggplant

13 Honeynut Squash and Apple Stuffing

From Emma D'Alessandro

From Vucacious Catering

6 Hot and Sweet Orange Chutney

14 Butternut Squash Soup with Fried Brussel Sprouts

From Slow Food Preservers of Los Angeles

8 Chicken A La Russe From Sea Wind Organics

10 Farmers Market Old Fashioned From Bareburger Santa Monica

From Smith Farms

16 Turkey Gumbo From Autonomy Farms

18 Candied Yams From The Santa Monica Farmers Market

12 19 The Best Thanksgiving Broccoli Casserole From the Santa Monica Turkey Method From Raphael Lunetta

Farmers Market

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Miso & Herb Glazed Eggplant From Emma D'Alessandro

MISO & HERB GLAZED EGGPLANT Ingredients: anta Monica is home to many lifestyles and specialized diets.

Vegan, vegetarian, paleo, pescatarian, gluten free, low carb, reduced sugar, raw or just picky: somewhere in the city, there’s a holiday meal suitable for every appetite and just because you’re not eating a turkey or buttered mashed potatoes doesn’t mean you can’t celebrate with a festive, satisfying meal.

Santa Monica Farmers Market volunteer, Recipe Developer and Healthy Living Guide blogger Emma D'Alessandro said a bounty of options are available direct from the market’s vendors.

“Eating whole foods and making healthy recipes that taste delicious should be fun and rewarding,” she said.“Nature gives us the most beautiful art and it’s up to us to use it as our medium to create our life’s art. I believe in quality ingredients and making conscious decisions to buy the most sustainable and local ingredients available.”

She grew up in an Italian family that always had an eggplant dish on the holiday table so she drew inspiration from her family roots for a simple dish that will fit all types of eaters.

“Eggplant is a very familiar ingredient to me and reminds me of those dinners at the dining room table with the extended family,” said D'Alessandro.“I love tradition, but also enjoy experimenting and creating new traditions to share with my own family. Plus, I love the pops of color that represent that happiness that the holidays can bring.”

With flecks of green from the fresh herbs and some crimson sparkle from the pomegranates, she said the dish hits some

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traditional Christmas colors while staying true to the seasonal ingredients available during the cold months.

“The autumn and early winter bounty gift us tons of hearty produce for the winter months, which often make an appearance on our holiday dinner table, including my favorite, apple pie,” she said.

Those apples are also an important touchstone for her holiday memories.

“I used to take my much younger sisters to a local farm where we would pick pumpkins, apples, and go on hayrides,” she said.“It was so much fun to be silly with them.”

D'Alessandro’s family utilizes a potluck system for their holiday meals and over the years, individuals have earned a reputation for specific dishes.

“My mom is an excellent baker and made her famous butterhorn cookies every holiday season. She used to hide them in the basement so we didn't eat them all before holiday dinners,” said D'Alessandro.

As an East Coast transplant, she still has fond memories of the cold weather but she’s learned to appreciate the benefits of a Southern California holiday.

“I miss the autumn colors and the crisp nights of the East Coast, but I do love the warm, sunny days. I can always go to the mountains to get my fill of snow, without having to defrost my windows at 6:30 a.m. on my way to work or worry about driving in poor conditions. I'm a fan!”

EMMA D'ALESSANDRO WRITES A BLOG, HTTPS://WWW.CRAVINGNATURE.COM.

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The perfect side dish addition to your vegan friendly holiday meal.

2 globe eggplant, halved 2 tbsp olive oil 1 tbsp red miso (sub with balsamic vinegar) 2 tsp coconut aminos (sub soy sauce) 2 tsp white wine vinegar 1 tsp honey or maple syrup 1 tsp red pepper flakes salt & pepper 2 tbsp chopped mint 2 tbsp chopped parsley 1/4 cup pomegranate arils DIRECTIONS: 1. Preheat oven to 375F. 2. Score the eggplant diagonally, but be sure not to cut all the way through to the bottom.

3. Place into a baking dish.

4. In a small bowl, combine olive oil, miso, aminos, vinegar, honey, and red pepper flakes.

5. Using a brush or spoon coat the eggplant halves with the glaze.

6. Allow to sit for 15 minutes.

7. Roast the eggplant in the oven for 25 minutes, or until tender.

8. Remove from the oven and top with mint, parsley, and pomegranate.

9. Drizzle with creamy cashew dressing. (See recipe below)

VEGAN CREAMY CASHEW DRESSING Ingredients: 1/2 cup raw cashews 1/2 cup water 1/4 cup lemon juice 2 tbsp coconut aminos (soy sauce works fine) 1 tsp minced ginger salt & pepper to taste DIRECTIONS: 1. Combine all ingredients in a blender or food processor.

2. Serve immediately or store in a glass jar or bottle in the fridge.

Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Holiday Parties & Private Events

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Hot and Sweet Orange Chutney From Slow Food Preservers of Los Angeles

HOT AND SWEET ORANGE CHUTNEY low Food Preservers of Los Angeles Certified Food Preservationist Marcella Missirian celebrates tradition and raises the bar with her California native alternative to cranberry sauce. Growing up among orange and lemon groves in LA and with her love of world travel, she’s upped the holiday favorites with her Hot & Sweet Orange Chutney — sweet, pungent, hot, savory, chewy with warm flavors of mustard, ginger and turmeric.

“Back in 2002 I was invited to an ‘orphan’ Thanksgiving at a friend’s house.This particular friend had a small catering business and lots of talented friends who loved to cook. My friend the host, was making the turkey and a standing pork roast — for those of us who weren’t that fond of the traditional bird.We, in turn, were all assigned every other dish for our feast.The caveat that everything must be homemade, locally sourced and the theme every year was traditional Thanksgiving dish with an ethnic take.

That year was Indian and my assignment was sauces and gravy.

“I knew what I was going to make for the gravy — shallot and cracked pepper curry gravy, and I loved chutney. For the traditional cranberry sauce, I wanted to make a suitable substitute that was just as satisfying. Cranberries are not local to California so I chose to focus on citrus which is in the same flavor profile of cranberries — pungent — and is an essential ingredient in making traditional cranberry sauce.

“I spent my youth growing up among orange and lemon trees in Los Angeles and it being the fall and early winter, citrus is local and abundant in Southern California, plus citrus also pairs well with both turkey and pork.

“I knew how to make orange marmalade and I knew how to make a couple of different chutneys. I then took apart the Joy of Cooking’s recipe for Cranberry Chutney to come up with my recipe. Over the years, I’ve adjusted and modified my recipe to include deeper flavors and a greater combination of spices and fruit.”

For most of Marcella’s Thanksgiving holidays, meals consisted of many traditional American dishes like green bean casserole to yams with marshmallows and pumpkin pie.

But other traditional Armenian dishes life pilaf, hummus, tabbouleh, baklava and halva were always a big part of any celebration. Her favorite dish was her mother’s kufta - lamb and pinenut stuffed meatballs, deep fried, traditionally served with a lemon wedge and

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Transfer all fruit and juice to a large heavy dutch oven.

5. Add remaining ingredients and bring to simmer over medium-high heat.

Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally and keeping a close watch the last 30-45 minutes of cooking.You want a thick, chutney that can just hold its shape when you dollop it onto a plate. According to your preference, you may want to cook it down further which will decrease yield.

6. Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top rim of jar.

Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth/paper towel. Seal with new cleaned lid and band.

7. If not processing for shelf storage, place in refrigerator for up to 1 year.

labneh or Greek yogurt.

Instead of plain labneh her mother would make Indian Raita with cucumbers and cilantro from their home garden as a dipping sauce for the kufta. Marcella preferred the kufteh to turkey, hands down.

Marcella learned to cook and preserve at her mother and grandmother’s elbow, making her first batch of hummus, peeling and crushing the chickpeas and garlic by hand, at age 5. But her favorite part of learning to cook was in winter when was it was citrus season!

“Growing up in the 70’s, you could find more orange groves in and around LA. I would wait every year for the first scent of the citrus blossoms that were always a welcome relief to the heat, heaviness and winds of late summer and early autumn. I could never get enough of the scent, often picking a bunch to give to my teacher so I could smell them all day in class and then grabbing oranges from the groves on the way home from school and just breaking oranges open without bothering to peel them, hastily smashing sections into my mouth, juice running down my cheeks and hands. It was like smelling, tasting and drinking sunshine. I would walk the rest of the way home with my hands sticky and my mouth still filled with the remnants of my sweet and pungent treat.”

Marcella loves roaming the Santa Monica Farmers Markets to find exotic citrus to make marmalades and her Sweet and Spicy Orange Chutney. She experiments with different varieties of citrus such as blood orange, buddha’s hand, cara cara, kumquats, limequats and meyer lemons for her recipes. She still attends her friend’s orphan Thanksgiving every year, and no matter the theme, her Spicy and Sweet Orange Chutney is always requested.

Join Marcella and the Slow Food Preservers of Los Angeles for free preserving classes on the fourth Saturday of each month at the Virginia Avenue Park Farmer Market. RSVP required.

Ingredients:

MARCELLA MISSIRIAN IS A CERTIFIED FOOD PRESERVATIONIST WITH SLOW FOOD PRESERVERS OF LOS ANGELES, WWW.SFPLA.ORG.

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YIELD: 6 pints PREP/COOK TIME: 2-3 hours 7 large oranges (preferably navels) 2 lemons 5 large granny smith apples 3 large onions, chopped coarsely 1 cup Apple Cider Vinegar 1 cup Golden Balsamic Vinegar 1 cup orange juice (this in addition to the juice from the oranges) 1 cup of water 1/4 cup lemon juice 1 1⁄2 cups dark brown sugar 3/4 cup raisins 1/4 cup fresh ginger, grated 1 tablespoon fresh ginger, chopped 6 large garlic cloves, minced 2 red bell peppers, seeded and chopped 2 green bell peppers, seeded and chopped 2 tablespoons ground turmeric 1 teaspoons mustard seed whole 1/2 teaspoon freshly ground black pepper 1 teaspoon whole black pepper 1/2 teaspoon salt — or more to your liking 1/4 teaspoon cayenne pepper (optional) 1/8 teaspoon crushed red pepper flakes (optional) DIRECTIONS: 1. Grate peel of off oranges and lemon.

Remove and discard all white pith.

2. Supreme both lemons and oranges 3. Cut fruit into 1/2” cubes (reserve juices), discarding seeds.

4. Peel, core and coarsely chop apples.

LONG TERM SHELF STORAGE WATER BATH CANNING: 1. Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth.

Seal with new, cleaned, hot lid and band.

Repeat with remaining jars.

2. Transfer jars to gently boiling (212°F) water bath canner or large stock pot with rack on bottom (jars must not be touching bottom of pot) with at least 1” of water covering top of jar. Replace lid. After the pot reaches a gentle boil again (212°F), process for 10 minutes.Turn off heat and let jars sit in canner for 5 minutes. Carefully remove jars and let cool on rack for 24 hours.

3. Check that all jars are sealed (lid is concave in middle) and store up to 18 months in cool dry place.

Food access is not simply a health issue, but also a community development and equity issue. For this reason, access to healthy, affordable, and culturally appropriate food is a key component at the Santa Monica Farmers Markets. We proudly participate in food assistance programs: CalFresh, WIC and the Senior Farmers Market Nutrition Program.

Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

SIP, SAVOR & CELEBRATE AT

Enjoy Mediterranean inspired cuisine from Chef Yousef Ghalaini this holiday season.

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Chicken A La Russe From Sea Wind Organics

CHICKEN A LA RUSSE Ingredients:

olidays are about traditions, passed down from one generation to the next and along the way there are some habits that become cultural touchstones.Turkey at Thanksgiving, a Christmas ham, pumpkin or perhaps a pecan pie.

However, sometimes a nontraditional dish becomes its own tradition as is the case with Sea Wind Farms Chicken a la Russe.

The chicken/green bean combination was developed by several generations of the family and has been passed down to become a favored holiday treat.

“It is a dish that has been in the family a long time and makes us feel like we are holding onto the family tradition,” said current recipe guardian Montana Lewis.“It isn’t the most traditional holiday dish but in our family; it has become one of our traditions, so to us, when we indulge on the Chicken a la Russe, it reminds us of the Holiday Season.”

Lewis said the dish is “absolutely mouthwatering” and makes a great alternative for someone who wants to skip the more expected turkey or ham. It also utilizes the best seasonal vegetables.

He said those seasonal flavors, the color change in the leaves, the crispness in the air and the warmth of family gatherings that are near are all key reminders that holidays are something to be savored. Like many families, Lewis has dreams of a white Christmas but as a farmer he ties his holiday memories to the

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MARKET SCHEDULE Year-round, rain or shine, the City of Santa Monica operates four vibrant, world class GIVXM½IH farmers markets.

work in his fields and the kinds of produce that will only grow at this time of year.

“It’s very important, because that is what makes the time of year special. Our senses are memory triggers,” he said.“Certain vegetables only grow for short periods of time, which makes cooking in the holiday season unique, tasty and delicious. It wouldn’t feel like it was Thanksgiving or Christmas if we were munching on watermelon.”

Lewis said the holidays are a time for special dishes and his family utilizes a pot luck system that distributes the work to bring a variety of dishes to the table, even tastes that don’t appeal to everyone.

He said despite the presence of the beans in the family’s chicken dish, a plate of nothing but beans isn’t universally welcomed at their table, especially when served as the traditional green bean casserole.

“For some in the family, they absolutely despise the flavor of green beans, and that is a dish that others love which is something that is cooked and brought to every holiday party. So, usually half the room is fighting over the green beans while others are plugging their nose when nearby,” he said.“The Chicken a la Russe also has green beans, but usually those that aren’t fond will just pick them out.”

SEA WIND ORGANICS SELLS AT THE SATURDAY, VIRGINIA AVE. PARK MARKET.

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3 medium/large carrots, peeled, cut into 1” slices 6 small potatoes (they use Russian) close in size, peeled 6 oz green beans 4-5 chicken breasts, skinned and boned 1/4 cup flour 2 tbsp olive oil 1/4 lb fresh sliced mushrooms 1 egg yolk, lightly beaten 2 tbsp mayonnaise, room temp 1/4 cup sour cream, room temp 2 tsp lemon juice 1/2 tsp salt 1/2 tsp pepper DIRECTIONS: 1. Place a rack in a wok or rack in a metal pan over two burners. Pour water

into wok until 1” below rack. Bring water to gentle boil of medium high heat. Place carrots and potatoes on rack. Cover.

2. Steam until vegetables are tender when pierced with a knife, about 22 minutes. Cool slightly. Cut into quarters.

Set aside.

3. Place green beans in a shallow 9” baking dish. Place a rack in wok. Add water, cover, steam until tender, about 10 minutes. Set aside.

4. Pound chicken until 1/4” thick and cut into 1/2” strips. Sprinkle with salt.

Roll strips in flour. Heat oil over medium high heat. Add strips and cook until firm and white, 4 - 5 minutes. Add mushrooms and stir fry for two minutes.

Add cooked potatoes, carrots and green beans to mixture. Stir until hot, remove.

5. In small bowl, combine remaining ingredients. Pour over vegetables/meat.

Place over low heat and stir until sauce thickens, about two minutes.

Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

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Bread Pudding Recipe: Preheat the oven to 325 Degrees.

Beat together 2 eggs, 2tbsp of melted butter, one drop of McCormick's pure vanilla (Liquid),and 2 1/2 cups milk (Raw from Organic Pastures-FM).

Mix in one cup of sugar and pour over the 1inch cubes of Bezian sourdough boule or

baguette bread (day old) arranged tightly in a 9 inch baking dish.

Arrange the breads crust side up at the borders and center.

Let soak for a minute then sprinkle with chopped pecans (and cinnamon optional) as desired and bake for about 30 to 40 minutes until surface golden brown.

Serve with sauce of your choice or sprinkled powder sugar.

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Farmer's Market Old Fashioned From Bareburger Santa Monica

FARMER'S MARKET OLD FASHIONED Ingredients:

or some folks, a stiff drink is an essential survival tool for the holiday season and Chris Crouch, General Manager of Bareburger Santa Monica, suggests his Farmer's Market Old Fashioned for the job.

“This drink is a sipper,” he said.“Almost entirely crafted from alcoholic liquids, it’s not a drink for slamming and moving on.The muddled apple gives the drink the slightest texture.The rosemary infused bourbon suggesting a warming oven on Thanksgiving Day. And a hint of citrus. It is, after all, Southern California.”

Crouch is about to weather his first winter in the warmth of California and he said adapting to the local lack of seasons might be challenging given his decades of Northeast exposure.

“This will be my first and I won’t lie, I’m a little nervous,” he said.“I’ve set my clock to the changing leaves of New York for two decades.

Not sure what to do about that now. I may have to set reminders in my calendar so I don’t forget to shop for gifts.”

However, he said there are ways to bring those hints of autumn to a beachfront community, including the kinds of foods we choose and his cocktail helps bring on the holiday mindset “I really just thought of two simple questions,” said Crouch.“What do I like to drink and what are my favorite flavors related to the fall? I’m a bourbon man for sure. And the fall is rosemary roasted turkey and apple picking.”

For Crouch, utilizing seasonal produce isn’t about marketing campaigns but rather about meeting the deep-seated desires within everyone for the kind of flavors and nutrients that present themselves during limited periods of time.

“We don’t suddenly put pumpkin in everything because Starbucks says to. I believe we crave those things naturally,” he said.“It is only right that our fall plates are full of butternut squash, Brussels sprouts, apples, cabbage, black berries and yes, pumpkins.These hearty foods

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grow as if to shore us up for the coming winter.

Well, maybe not in Southern California.”

He said making a drink to be savored helps remind him to slow down and be present during the festivities that for him often include home, family, constant cooking, board games, laughter and friends.

“I’ve spent the last 20 years living in New York City,” said Crouch.“And over all those years, every Thanksgiving that I was in town, I hosted a dinner for friends at our apartment. Some years as few as 10 guests, a few years over 40 people coming and going all night. It is my favorite day and deserves the time.A whole day set aside for no purpose but to express gratitude.”

When he is with his family, he said the group takes an aggressive approach to the holiday cooking that included all the standards of a big Texas feast like roasted turkey, stuffing, smoked ham, green bean casserole, sweet potatoes, roasted corn pasta and mashed potatoes.

“It is a serious spread,” he said.“Although, I’d say my mom does most of the cooking.

Over the years, others have contributed a plate or two or maybe a dessert. (I’m talking to you aunt Sue, mmmm that chocolate cake!).

But the cooking starts two days before the holiday and is still being completed 10 minutes before the blessing with much panic and sweating. But it’s always perfect.”

Whether you sip your drinks in anticipation of the whirlwind season to come or after gorging on a fine meal, Crouch said the point of the season remains the same.

“I love that for whatever reason you may have, we all gather together at this time of year.We go out more,” said Crouch.“Spend more time with friends, break bread and toast together.There’s a shift this time of year and it makes us better.” Find Bareburger each Sunday at the Main Street Farmers Market.

CHRIS CROUCH IS THE GENERAL MANAGER OF BAREBURGER SANTA MONICA, 2732 MAIN ST. HTTP://BAREBURGER.COM, (310) 392-2122.

2oz Hard Cider 1.5oz rosemary infused bourbon .25oz Agave .25oz fresh Lemon Juice Half a handful cubed fresh apple (farmer's market apples are always freshest) One apple wheel slice treated with citrus (to prevent browning) Sprig of farmer's market rosemary.

Angostura Bitters (or any aromatic bitter of your choosing)

Mobility Santa Monica is a bike friendly community. All our weekend markets have a free Bike Valet and bike share stations are conveniently located adjacent to all the SMFMs. The markets are also easily accessed by the Big Blue Bus, EXPO and Metro bus lines.

DIRECTIONS: 1. Place all ingredients in a mixing tin and gently muddle the apples.

2. Fill with ice and shake vigorously.

3. Double strain over fresh ice (one large cube preferred) 4. Add two dashes Angostura 5. Garnish with rosemary sprig and apple wheel. *I suggest drinking with garnish on glass.

6. To infuse the bourbon, simply bruise three or four sprigs of rosemary and place in the bourbon bottle, along with the rind of a lemon. If there isn't time, you can simply add a single sprig of rosemary to the tin and shake into the cocktail.You will, however, get more of the richness of the rosemary into the whiskey if you give it the time to sit.

Food Forward Partnership The Santa Monica Farmers Markets are proud to be a pioneering partner with Food Forward. Together we connect the fresh, local produce that is leftover at the end of our Wednesday and Sunday farmers markets with food insecure people in our community.

A service of the City of Santa Monica

Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

The Best Thanksgiving Turkey Method From Raphael Lunetta

THE BEST THANKSGIVING TURKEY METHOD Ingredients: Breast Meat Rub:

turkey can be an intimidating bird to cook.

You need one large enough to feed your holiday guest list, but small enough to actually fit in your oven. It needs to be cooked through but kept moist on the inside, preferably with a crispy exterior.

The white and dark meat cook at different temperatures and yield different flavors, but there are specific expectations for each.

It’s enough to bedevil a professional, let alone the casual home cook but chef Raphael Lunetta has a solution: dismember the bird.

He said turkey is the centerpiece of the Thanksgiving meal and as an absolute comfort food it offers great leftovers.

Separating the cuts allows each piece to be cooked properly and provides a better overall experience.

“It came about around 2006 at JiRaffe,” he said of his approach. “We wanted to make the dark meat the star. We worked hard to develop a method that would yield the juiciest dark meat possible.”

He said his approach delivers juicy breast meat, incredible dark meat that is full of flavor and creates the base to the best gravy your guests will ever have.

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“Even a chef like myself finds himself or herself pulling their hair out when trying to cook both dark and white meat to perfection,” he said. “My deconstructed turkey will set you up for success and rave reviews among friends and family.”

Lunetta suggests starting with at least an 18-pound turkey but suggests outsourcing some of the hard work to a professional.

“Make things easy by having your local butcher handle the deconstruction of your bird,” he said. “Order extra dark meat from butcher. One bird never yields enough for all guests and it always ends up being the favorite.”

The deconstructed bird hits several bases for Lunetta: it capitalizes on seasonal eating and takes a new approach to a classic dish.

“Seasonality is at the heart of every dish. Plus, it’s a fun challenge to incorporate seasonal ingredients. My favorite part of any meal is going to the farmer’s market and seeing the abundance of fresh herbs and different fruits and vegetables. It inspires and stimulates me to put a twist on a recipe,” he said. “I always make roasted root vegetables and great sauces for my own family. I’m always trying to come up with something new.”

As a longtime restaurateur, Lunetta spends many of his holidays at work feeding guests but that doesn’t stop him from enjoying the winter festivities.

“I’m an avid surfer, so I love driving up the coast to Ventura / Oxnard and seeing all the farmland lush with fall squash and gourds. Also, the sunsets are most incredible this time of year. There’s something very special about fall light,” he said. “In my opinion, fall and winter are the best time of year in Southern California because we have the most amazing sunsets and offshore winds. The best time for surfing is October through December, so it’s heaven for me.”

RAPHAEL LUNETTA OWNS LUNETTA ALL DAY RESTAURANT, 2420 PICO BLVD, WWW.LUNETTASM.COM, (310) 581-4201.

1/2 cup pure maple syrup Juice of one orange Juice of one lime 2 tablespoons fresh sage (or any other herbs of your liking) 2 lbs. butter Kosher salt White pepper

Thigh Meat: Oil of your choice 2 cups chopped onions 3 whole garlic cloves 2 cups chopped carrots 2 cups chopped celery Any fresh herbs of your choice Kosher salt White pepper 1/2 cup sherry vinegar 1 bottle white wine of your choice 1 liter chicken broth DIRECTIONS:

Breast Meat: 1. Start by having your butcher separate and debone the leg and thigh meat 2. For breast meat, brine your breast carcass for 12 hours 3. Allow breast meat to air dry for 6 hours 4. Combine all ingredients for rub in food processor and rub over turkey

Thigh Meat 1. Using a large (14”/15” in diameter) rondeau or roasting pan, sear thigh and

leg meat (which should be connected) over medium/high heat with oil of your choice until golden brown. Season well with salt and pepper 2. Flip thigh meat skin side up. Cook for additional 4-6 minutes 3. Remove from pan 4. Using existing oil in pan, add onions, garlic, carrots, celery, and any additional seasonal fresh herbs of your choice 5. Sweat the vegetables over medium/low simmer for 8-10 minutes 6. Add dark meat back into pan skin side up and add 1/2 cup sherry vinegar 7. Add 1 bottle of white wine of your choice 8. Add 1 liter of any quality chicken broth of your choice 9. Cover pan with lid or aluminum and place into oven at 275-300 degrees for 3 hours 10. Remove thigh meat. Set side 11. Strain all remaining braising liquid through a fine mesh strainer/chinois.

Reserve your strained vegetables for a garnish, if desired 12. Roast vegetables a bit longer in the oven 13. You now have a complex braising liquid.This aromatic braising liquid will serve as the base for your gravy.

14. Cover and store in a warm area, such as the top of oven 15. Turkey should rest at least 1-1.5 hours before cutting

TURKEY GRAVY DIRECTIONS: 1. Combine 4 tablespoons of pan drippings from roasted turkey breast, 2-3oz cut butter and 2 tablespoons of flour 2. Whisk in braising liquid 3. Add additional flour as needed

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Honeynut Squash and Apple Stuffing From Vucacious Catering

HONEYNUT SQUASH AND APPLE STUFFING Ingredients: YIELD: 10 servings

or Chef Kim Vu, the main event of a holiday is actually the side dishes and her take on a classic stuffing recipe is all about enhancing taste by selecting peak produce.

“Thanksgiving happens to be my most favorite holiday of the year,” she said. “It’s a holiday I really enjoy because it’s the food Super Bowl of the entire year and in my household it’s really about the side dishes; all the different side dishes are fantastic. I know I wanted to create a side dish recipe for this because I feel it’s the highlight of the holiday.”

Her business is based on using fresh, local, seasonal ingredients to create a custom menu that best reflects an event and its guests. Her specialties include New American, Asian fusion, Latin fusion, and “Santa Monican” fare.

As someone who develops recipes on a weekly basis as part of her catering business, she said her process is always to start with what’s fresh and seasonal at the market. She then considers how those ingredients will be represented and delivered in the dish. From there, she leans on her existing knowledge and some experimentation to unlock the best approach.

Vu’s recipie used Honeynut Squash, a lesser known and smaller cousin of the Butternut.

The vegetable was developed by Chef Dan Barber and Michael Mazourek, a professor of plant science at Cornell University.The squash fits in the palm of your hand and has been described as having significantly more flavor and sweetness compared to its more recognizable counterparts.The squash is readily available at the Santa Monica markets and is in season this time of year.

Vu’s recipe develops that flavor by cooking the squash in pork fat (bacon or pancetta) while adding some freshness and acid with the addition of apples.The result is a sweet/savory combination that appeals to

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the comfort food tendencies of the holidays.

“I really love this recipe because there’s strong umami, meat/savory flavors but it also has bright flavors as well,” she said.

While Vu uses Honeynut squash and Pink Lady apples for the dish, she said home cooks can substitute any variety that they have on hand because she doesn’t want her recipes to make anyone feel limited or intimidated. While there are several ingredients to her stuffing ,she said at the end of the day the technique is limited to stirring the vegetables on the stove, adding broth and adding bread.

While there’s some wiggle room on specifics,Vu is adamant about sourcing from farmers. She said even if farmers sell to stores as well as at a market, the logistical differences between the two methods of sale create real differences in the quality of the product. Fruits and vegetables have to be shipped to a store under ripe to prolong shelf life while produce sold at the market has been harvested for maximum quality.

Vu will be using Weiser Family Farms Honeynut Squash, Cayuma Farms Apples, Autonomy Farms Bacon and Ca'doro Bread in her version.

“More importantly, I really do believe the flavors and ingredients coming out of the market are really more superior than what you’re going to get at the grocery store,” she said.

Kim Vu is the inaugural Chef-in-Residence for the Santa Monica Farmers Markets. Join Kim the second Sunday of each month at the Main Street Farmers Market for cooking demonstrations focused on simple seasonal recipes and shopping tips.

CHEF KIM VU RUNS VUCACIOUS CATERING, HTTP://WWW.VUCACIOUS.COM.

8 ounces bacon or pancetta, chopped 4 cups diced apples 4 cups chopped peeled honeynut or butternut squash (about 3/4-inch cubes) 4 cups chopped swish chard or spinach 1 onion, chopped 5 stalks celery, chopped 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 3 1/2 cups low-sodium chicken or turkey broth or vegetable broth 1/2 cup chopped fresh parsley 12 cups 1/2 -inch stale bread cubes (about 1 1/4 pounds) 2 tablespoons apple cider vinegar Butter, for the baking dish Kosher salt and freshly ground pepper

DIRECTIONS: 1. Preheat the oven to 375 degrees F and butter a 3-quart baking dish.

2. Cook the chopped bacon or pancetta in a large heavy-bottomed pot over medium heat. Remove the bacon to a plate, and reserve the bacon fat, leaving about 6 tablespoons of bacon fat in the pot to cook more vegetables.

3. Add the apples, squash, onion, celery, sage, and thyme. Cook over medium heat, stirring, until the vegetables are tender, about 10 minutes.

Add the broth and bring to a boil, then remove from the heat.

4. In a large bowl, add the bread, the vegetable and broth mixture, bacon, and parsley.Toss until combined.Transfer to the prepared baking dish. Drizzle with some of the bacon fat, if desired.

5. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Butternut Squash Soup with Fried Brussel Sprouts From Smith Farms

BUTTERNUT SQUASH SOUP WITH FRIED BRUSSEL SPROUTS Ingredients:

hen you’re a local farmer, you tend to eat what you grow and that means you’re going to have a highly seasonal diet.

Eating what’s in season is just the way it’s done with Smith Family Farms and they said the benefits of synching your stomach to the seasons are many.

“Seasonality is incredibly important not only to holiday traditions but also all year round.

Being an organic farmer family, it’s our biggest goal to eat what’s in season,” said Courtney Smith.“Not only are the products at Smith Farms picked fresh and sold everyday, the quality and freshness are impeccable. Every meal has such dynamic flavor you don’t need to add all these extra spices and herbs to make the food taste better. It’s not only a good idea to eat seasonally because of freshness, quality and taste, but the nutrition that comes with it makes it a win win win win!”

Smith recommends taking a selection of organic vegetables and creating her family’s soul-warming soup.

“This soup is the perfect holiday meal, however it’s also just the perfect fall starter.

With the seasonal vegetables that last all winter long, it’s perfect for cold winter nights that will warm you up,” she said.

“This recipe allows for the seasonal vegetables to be shown through its simplicity.

No need to fancy up any dish with several spices and herbs hiding the best parts of the dish when you have fresh, local, organic vegetables. You can really taste the freshness

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and quality of each ingredient in this dish.

Picked directly at Smith Farms in Orange County, anyone can pick up these ingredients from the Santa Monica’s Farmers Market and make this easy, yet delicious dish.”

The Smith farm is a family affair employing Patriarch McKay Smith, his wife Laurie and kids Marnie, Courtney and Cade.The current farmers follow the tradition established by McKay’s parents who were also local farmers.

McKay was an early adopter of organic practices and has devoted years to perfecting organic practices in his fields.The result is the bounty of fruits and vegetables they bring to the Santa Monica markets each week.

Courtney’s soup showcases several types of vegetables.

“This dish is special to the Smith Family for three reasons,” she said.“One, we like to cook delicious, simple food that tastes like we have been slaving away in the kitchen all day. When, in reality, this dish is so easy anyone can make it!

Two, utilizing several of our certified organic homegrown vegetables is a perfect way to keep your family healthy and happy. And lastly, good food is what brings a family together and this dish really knows how to do that.”

SMITH FARMS SELLS AT THE SUNDAY AND WEDNESDAY FARMERS MARKETS. VISIT WWW.SMITHFARMSOC.COM OR HTTPS://WWW.FACEBOOK.COM/SMITHFARMSORGANIC-FOUNTAIN-VALLEY-LOCATION971551936313902/ FOR MORE INFORMATION.

4 cups or 1 large Smith Farms Butternut Squash, peeled, deseeded, cut in 1/2 inch dice 1 cup Smith Farms Carrots, peeled cut in 1/2 inch dice 1 cup Smith Farms Maui Sweet Onions, 1/2 inch dice 1/2 cup Smith Farms Celery, 1/2 inch dice 3 cloves Smith Farms Green Garlic with tops, peeled and minced, tops cut in 1inch pieces 1/2 cup Smith Farms Yellow Summer Squash, 1/2 inch dice 1/2 lb Smith Farms Baby Brussel Sprouts, cored and separate leaves 1 cup Yukon Gold Potatoes, 1/2 inch dice 1 tbsp fresh Thyme leaves 8 fresh Sage leaves 1 1/2 tsp Sea Salt, plus more as needed 3/4 tsp Freshly cracked ground pepper, plus more as needed 6 cups Chicken or vegetable stock 1/2 cup heavy cream (optional) 1/2 cup Extra virgin olive oil, plus more as needed

DIRECTIONS: 1. In a large pot over medium heat, add olive oil. Stir in butternut squash, carrots, onions, celery, potatoes, and summer squash. Once the vegetables have cooked for 8-10 minutes, or until they become translucent, add garlic. Cook for 3-5 more minutes.

2. Add thyme, sage leaves, salt and pepper to pot. Let the spices cook until they are fragrant.

3. Add stock to the pot and bring to boil.

Lower the heat to a simmer and cook for 15-20 minutes.

4. In the meantime, add the rest of olive oil to a medium saucepan on medium-high heat. Once it is hot, add brussel sprout leaves in batches. Make sure not to over crowd. Once the leaves are golden brown, take them out and put them on a plate lined with a paper towel to drain. Repeat in batches for the rest of the sprouts.

5. In the same saucepan as you fried the sprouts, put the garlic tops in and repeat the frying process. Once they are crispy, take out and put on paper towel to drain off excess oil.

6. In the large pot, the vegetables should be tender enough to blend in a blender, food processor, or immersion blender.

Remove from heat and blend soup in batches. Blend until smooth or as needed.

7. Once the soup is blended, bring back to a simmer. Add salt or pepper as needed. For an added decadence, stir in heavy cream.

8. To serve, put in bowl and top with fried brussel sprouts, garlic tops, and a drizzle of olive oil.

Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Turkey Gumbo From Autonomy Farms

TURKEY GUMBO Ingredients: Turkey Broth 3 6 4 4 3 1

lb. smoked turkey wings scallions, roughly chopped sprigs parsley stalks celery, chopped carrots, chopped large white onion, chopped

Gumbo

hen a rancher spends every day for weeks to months to years raising an animal, they care how it’s used and farmers have many a tip for turning what would otherwise be considered waste into top notch eats.

At Autonomy Farms, they like to convert their turkey leftovers into big batches of tasty stock that can be eaten straight out of the pot as a soul-warming soup or used in their suggested holiday gumbo.

“We don't let any part of an animal go to waste because we work so hard to get them ready to harvest. Making big batches of turkey broth helps to ensure nothing goes to waste and is the perfect base for so many recipes,” said owner Meredith Bell.“We only smoke a turkey once a year, so we get to store all the broth and pull it out over the year. It's a great use of leftovers and warms you up on those cold days.The soup also freezes great.”

The ranch is a family owned operation, founded to reconnect eaters with their food.

On the farm side, the family practices a crop rotation model to replenish the soil and on the animal side, they are committed to humanely raised meat and eggs.

Their meat birds are pasture raised with a supplementary diet free of corn or soy. Birds are raised slowly to allow for natural growth and the farm is one of the few to still process animals on site.Their poultry is leaner due to its better diet and has more actual meat per pound because it’s not injected with a saline solution before packaging.

As farmers depending on the whims of nature, the family has an appreciation for the region’s mild winters as it allows them to maximize their yields and provide consumers with more access to quality food.

“Sometimes it doesn't feel like winter

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because the changes in weather are so minimal, but it's a total blessing because if we had super cold winters with snow and freezes, we wouldn't be able to do what we do,” she said.

While there’s harmony over their ranching practices, there is conflict over the cooking but that actually makes for a better holiday meal.

“Our family is in constant disagreements whether smoked or fried turkey is the best way to go, so we cook two, which means we always have lots of leftovers,” said Bell.“The broth from a smoked turkey takes on an incredible flavor and makes the best base for soups and stews.”

Those leftovers are important when feeding a growing brood that travels from far and wide to reconnect during the holiday season.

“Our family all lives in different cities, so it's really that the holidays give us the chance to spend some time together,” she said.“Farm life is hard and it's even harder to get away, but no matter what, we always make time to spend together and take some time away from the farm,” she said.“Now that we've expanded with spouses, kids, etc., it's just too much for our mom to cook alone.We all choose to cook two dishes that we want and then my mom handles the desserts, which is her favorite part and my dad cooks the turkeys.”

No matter whose turkey turns out best, the family agrees on the value of farm to field food.

“Because we farm, we eat everything off the land that's fresh and not processed. Packaged foods like stuffing or cranberry sauce may be my absolute least favorite,” said Bell.

AUTONOMY FARMS SELLS AT SANTA MONICA’S WEDNESDAY AND SUNDAY MARKETS. (661) 430-0106, HTTPS://AUTONOMYFARMS.COM/

3/4 cup canola oil 1 1/2 lb. andouille, roughly chopped 1 cup flour 3 cloves garlic, minced 1 small red onion, minced 1 small white onion, minced 1 green bell pepper, minced 1 red bell pepper, minced 1 tbsp granulated garlic 1 tbsp granulated onion 2 tsp mesquite seasoning 1 tsp cayenne 1 tsp ground white pepper 1/2 tsp crushed red chili flakes 1 1/2 lb smoked turkey breast, cut into 3/4" pieces

3 tbsp Worcestershire sauce Kosher salt, to taste Cooked white rice, for serving DIRECTIONS: Make the stock: 1. Bring ingredients and 1 gallon water to a boil in a large stockpot.

2. Reduce heat to medium; simmer 4 hours, then strain stock and keep warm.

Make the gumbo: 1. Heat 2 tbsp. oil in an 8-qt. Dutch oven over medium-high.

2. Cook andouille until fat renders, 810 minutes; transfer to a plate.

3. Add remaining oil and sprinkle in flour; make a dark roux. Add garlic, onions, and bell peppers; cook until soft, 10-12 minutes.

4. Stir in granulated garlic and onion, mesquite seasoning, cayenne, white pepper, and chili flakes; cook 1 minute.

5. Add reserved stock and andouille, the turkey breast, Worcestershire sauce, and salt; boil.

6. Reduce heat to medium; cook, stirring occasionally, until gumbo is thickened, about 1 hour. Serve with rice.

THE MISSION The Santa Monica Farmers Markets create thriving, vibrant communities that are inclusive, connected and diverse by promoting the prosperity of CA farmers and small food businesses, preservation of the agricultural arts and sustainable food systems.

Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Candied Yams From The Santa Monica Farmers Market

CANDIED YAMS Ingredients: 4 medium sized yams 1 cup brown sugar 1 cup of honey 1/2 cup water 1 stick of butter 1 tsp vanilla or cherry extract 1 tsp cinnamon dash of nutmeg dash of salt he holidays are a time to indulge but they don’t have to be a time when the value of nutritious, local and seasonal food is forgotten. With some thought, care and maybe a little butter, holiday traditions can be a way to forge lifelong habits in young and/or picky eaters.

For Rufiena Jones, youth education coordinator at the Santa Monica Farmers Market, it was a bright orange side dish that rooted her in the holiday season and opened her palate to more adventurous vegetables.

“I have loved candied yams since I was a kid. I always felt like I was getting away with eating dessert for dinner.They were slightly different every year, as cooking goes, but always warm, sweet and had the right amount of spice. Granny’s special touch, I learned later as an adult, was that cherry extract. Now that I’m older and want to reduce the amount of sugar I consume, I’ve reduced it a little bit, but the butter stays,” she said. “Candied yams were my gateway veggie dish to other real food like string beans and greens. Paired with candied yams, I was willing to step out of my picky eating comfort zone and try almost anything.”

Her version started with her grandmother’s recipe and uses classic flavors like vanilla, cinnamon and nutmeg to represent the warmth of the holidays.

Jones’ dish features the seasonal staple of yams and while she grew up eating them during the holidays it wasn’t until she began working with farmers at the local markets that she realized why some vegetables were only around during certain parts of the year and her contact with the growers has given her a new appreciation for working with the kind of produce only available straight from the growers.

“Yams and string beans are in season during this time, so they fill our plates every holiday season,” she said. “As I learn more, I share it with the kids in our youth education programs, and I also take seasonal items back to my family gatherings. For example, this year, I plan to make a salad containing apples, persimmons, pomegranates and walnuts to Thanksgiving Dinner, as well as a

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large dish of Candied Yams.”

In her household, Jones’ dishes will be part of a grand family effort.

“We all divide the menu up, and each woman who heads a household will bring a dish or two,” she said. “Holiday cooking is almost a week-long event. We start buying the ingredients the weekend before. We start cooking some of the meat items that go in the greens and string beans a few days before. Most of the time, we begin eating the day before the holiday because 75% of the dishes are complete by then. A few final items are finished cooking the day of the holiday.”

The pre-planning helps ease some of the stress during the holiday itself and allows everyone to enjoy themselves.

“Every year, during our holiday gatherings, I can remember hearing laughter and seeing multiple generations dancing – children, couples, cousins, and the elders – laughing and dancing, and good food was always nearby,” said Jones.

Like many families, Jones’ holidays are an extension of the memories she has of her youth.

“I grew up with two grandmothers who were both amazing cooks.They would make deeply flavorful, home cooked meals all throughout the year, but during the holiday season, they would prepare a spread of all of the classic, soul-food dishes, with homemade cakes and pies too,” she said.

However, she warns against preparing a month’s worth of food for a single day.

“The day after a big holiday, I indulge in that first plate of leftovers. Family members may still come to visit. We reminisce on the happy things that happened the day before,” she said. “But as the day goes on, I can’t bear eating another plate of string beans, we’ve eaten way too much cake and pie, the mac n’ cheese just isn’t as good as it was before, and the kids want pizza again.”

RUFIENA JONES

IS THE YOUTH EDUCATION

SANTA MONICA FARMERS MARKET.VISIT HTTPS://WWW.SMGOV.NET/PORTALS/

COORDINATOR AT THE

FARMERSMARKET FOR MORE INFORMATION.

DIRECTIONS: 1. Boil water in a large pot. Add yams to the boiling water. Cook for 20 minutes, or until soft on outside but

slightly fork tender on inside. Remove the yams from hot water and set aside to cool.

2. Add the butter to a saucepan and begin to melt. Add brown sugar, nutmeg, cinnamon and a bit of salt to the mixture and stir. Add vanilla or cherry extract and stir. Set aside.

3. Peel the yams. Slice into long sections. Use butter to grease a baking dish. Place the sliced yams in the dish.

4. Top with a candied sauce and sprinkle with a little brown sugar and cinnamon.

5. Add to oven and bake, uncovered, for 30 minutes at 350 degrees, basting the yams with candied sauce throughout.

Local Economy The City of Santa Monica supports sustainable, local, and organic food and agriculture. How we spend our food dollars, as individuals, businesses, and as a city, can improve the quality of life in our community, and the communities where our food comes from.

By making sustainable food choices we can ensure a cleaner environment, boost the local economy, and foster social justice. Remember to support our beaches and environment and bring your own bag!

Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

Broccoli Casserole From the Santa Monica Farmers Market

o matter what you’re planning for your holiday meals, the best place to stock up on the produce you need is the Santa Monica Farmers Market.

With four markets on three days spread across the city, everything you need for a holiday meal is available locally.

Jodi Low, Market Coordinator II for the Sunday Main Street Market said her go-to may be a Broccoli Casserole but she said it benefits from the abundance and diversity of goods available at the market.

“It’s a hearty recipe which is what I want when the weather turns cold. It has the texture of the broccoli, it’s creamy, it has bite from some lemon, you can top it with some crispy bacon and everything about it is just wonderful.”

Low said it’s a recipe that has strong memories. She literally can’t remember a time when it wasn’t on every holiday table and it has been passed down from one generation to the next.

“This is a recipe that’s consistent year to year with my family,” she said.“Thanksgiving and Christmas, it’s always a favorite even with people that don’t like vegetables.”

Almost every ingredient for the dish can be sourced from the Santa Monica markets and Low said Santa Monica’s year-round markets provide residents with the special opportunity

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to select fresh produce from local vendors.

“When you buy from a store, it’s not as fresh as it is at the market, hands down,” she said.“When you’re getting it from the market you’re buying from a farmer, or their employee, and it was picked the day before.The taste, look, nutrition are all better.”

With several meat/poultry vendors, Low said it’s entirely possible to fill the entire table from local vendors.The market offers staples like chicken, turkey, beef and pork but there are also specialty meats like duck, goat, lamb and rabbit.

She said some of the products need to be ordered in advance so potential customers should think ahead for their holiday needs.

Outside the kitchen, Low said the market is a great source for holiday gifts. She said jam, jellies and preserves all travel well and some farmers offer direct shipping on their prepared foods. Other gifts include pickles, soups, lavender, essential oils or blueberry wine.

Low said the decision to shop at the market, whether it’s for food or gifts, is about putting an economic motivation behind big picture issues.

“It’s all about choices,” she said.“Who do you want to support? Family farmers and their employees? They are all from California and shopping at the market helps keep the agricultural land in agricultural production.”

BROCCOLI CASSEROLE Ingredients: 3 pound broccoli florets, cut into bitesize pieces 8 tablespoons unsalted butter, divided 1/2 medium yellow onion, finely chopped 1 lemon (juiced) 8 ounces white button mushrooms, finely chopped 5 tablespoons all-purpose flour 4 cups whole milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 ounces sharp cheddar cheese, shredded and divided 1 pound bacon (optional) DIRECTIONS: 1. Preheat oven to 400 degrees F. Cook bacon on a baking sheet until crispy. Set aside on paper towels to drain the oil.

2. Lightly grease a 9x13-inch baking dish; set aside.

3. Bring a large pot of water to boil, add the broccoli and boil for 3 to 5 minutes, until still firm, but tender enough that a fork can pierce through.

Drain the broccoli in a colander and rinse with cold water.

4. In a medium skillet over mediumhigh heat, melt 3 tablespoons of the butter, then add the onion and mushrooms. Cook, stirring occasionally, until the mushrooms release liquid and it has all evaporated, about 10 minutes.

Transfer to a bowl and set aside.

5. In a medium saucepan over medium heat, melt the remaining 5 tablespoons of butter, then add the flour and stir until the mixture is lightly browned and has a nutty aroma, 1 to 2 minutes.

Slowly begin to add the milk, whisking constantly until all of the milk has been added. Cook for 2 to 3 minutes, until the mixture begins to thicken. Add onethird of the shredded cheese and stir until completely melted. Remove from the heat and stir in the reserved onions and mushrooms, then stir in the salt and pepper. Add the broccoli and another one-third of the shredded cheese and the lemon juice. Pour the sauce over the broccoli, then sprinkle with the remaining third of the shredded cheese.

Mix until combined.

6. In a small bowl, crumble the bacon, then sprinkle evenly over the top of the casserole.

7. Bake in the preheated oven until the top is golden brown and the sauce is bubbling, 15 to 25 minutes.

8. Remove from the oven and let sit for 10 minutes before serving. Enjoy!

Learn & Thrive Lifelong learning is a priority in Santa Monica, shaped through the city’s collaboration with schools, service providers, businesses, residents and community leaders. Over 800 students from local schools visit the markets each year. The markets also host chef demos and hands on cooking classes for adults.

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Santa Monica Farmers Markets

2017 Thanksgiving – RECIPE GUIDE

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