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Thanksgiving Menu


We are overwhelmed with gratitude for each of you. Whether you have been with us since the beginning, order meals, have  swung in to pick up broth or simply follow us on social media we want to say THANK YOU. As a small business every purchase, social interaction and words of encouragement make a difference. From our home to yours I am happy to share some of my favorite recipes. Perhaps your cooking the whole meal or maybe bringing a dish to friends or family we believe the gift of nourishment reaches far beyond the meal itself.

Have a wonderful holiday season,

Jerod and Amy & the Beyond Food Team

 


Roasted Turkey With Maple Cranberry Glaze


Scaled Servings: 10 Originally: 10

If you’re using the brine, the turkey in this recipe needs to start brining the day before the feast – at least 12 or up to 24 hours in advance.

On the day of cooking, don’t forget to budget time to make the stuffing as well as doing all the other turkey-related steps!

It may help to chop all vegetables the night before.

Before cooking, get all the ingredients out, and group them according to when you’ll need them.

15 pounds turkey
8 cups chicken stock
10 bacon slices
3 carrots, chopped, large
3 large stalks celery, chopped
2 large onions, quartered
2 apples, sliced
2 cinnamon stick
Sausage, Apple, and Cranberry Stuffing (optional)

3 tablespoons arrow root
Sea salt and freshly ground black pepper
Kitchen twine
1 lemon, cut into wedges.
1 orange, cut into wedges
1 onion,, into wedges
5 cloves garlic, crushed
4 bay leaves
1 cup salt
Fresh thyme sprig
Ground black pepper
1 1/2 gallons cold water
12 ounces cranberries
1/4 cup maple syrup
1 cup of orange juice
1 cup apple cider
1/2 tablespoon plus 1/2 teaspoon apple cider vinegar
2 tablespoons Dijon mustard
1 cinnamon stick
1 star anise
Sea salt and freshly ground black pepper

Directions

In a big saucepan or bucket, add the turkey, lemons, oranges, onion, garlic, bay leaves, thyme, salt, pepper to taste, and fill with water.

Refrigerate 12 to 24 hours.

Remove the turkey carefully draining off the brine and pat dry. Discard excess brine.

Preheat the oven to 350 F.

Place the carrots, celery, apple, onions, and cinnamon stick in a large roasting pan.

If you’re using the sausage cranberry stuffing, mix up the ingredients. There’s no need to cook the stuffing; it will cook inside the turkey.

Fill the turkey with the stuffing.

Place the turkey on top of the vegetables in the roasting pan, and season to taste.

Tie up the turkey’s legs with kitchen twine and tuck wings under the turkey.

Place uncooked bacon slices all over the skin.

Pour the chicken stock over and around the turkey in the roasting pan.

Place in the oven and roast for about 3 hours, 15 to 20 minutes per pound, basting with pan juices every 30 minutes.

While the turkey is cooking, combine ingredients for the glaze in a saucepan over medium-high heat.

Bring to a boil and reduce heat to medium-low, simmer 8 to 10 minutes

Remove cinnamon stick, and star anise.

During the last 30 minutes of baking, baste the turkey with the cranberry-maple glaze.

5-10 minutes before removing the turkey from the oven, turn the oven up to broil to really crisp bacon. Remove the turkey from the oven, cover with foil, and let sit 10 to 15 minutes before slicing.



Herbed Mushroom Gravy
Scaled Servings: 6 Originally: 6

1 tablespoon ghee butter, or olive oil for aip

1 small yellow onion, or 2 shallots

10 ounces crimini mushroom, (Baby Bellas)

2 tablespoons arrowroot starch ( this is a gluten free thickener)

2 cups vegetable broth, (can sub any broth you like)

3 sprigs fresh rosemary, (added to taste)

3 sprigs fresh thyme, (added to taste)

pinch of salt & pepper to taste (omit pepper for AIP)

Directions

Clean the mushrooms by taking a damp paper towel and wiping any dirt off the mushrooms carefully. Slice mushrooms thinly and set aside.
Chop onion/shallots into small and thin pieces and set aside. Also roughly chop the herbs after stripping them off stems.

Heat a large skillet over medium heat. Add ghee/butter/oil to the pan and melt, swirling the oil around until it’s coated the bottom of the pan. Add the chopped onions and stir with a wooden spoon for 2-3 minutes until translucent (do not burn). Next add the sliced mushrooms and continue to sauté until they are soft for approx. 5 minutes or so. Add a pinch of sea salt. Moisture should be releasing, continue to stir until it evaporates.

Turn the heat to low and sprinkle the starch over top, continue to mix until a paste starts to form after a few minutes and turns golden.

Slowly whisk in the broth, ensuring the starch is thickening it up into gravy and any clumps are dissolved.

Add in the fresh herbs and season again with salt and pepper. Bring the gravy to a simmer, it will continue to thicken after 7-8 minutes. Continue to whisk until you are happy with the texture. It will continue to thicken as it cools, so don’t let it get too thick before removing from the heat!








Garlic Mashed Potatoes

Scaled Servings: 4 Originally: 4
4 potato, russet (preferably organic) skin on and scrubbed
3 cloves of garlic, minced
2 tablespoons butter
1/2 cup milk
Salt and Pepper to taste


Directions

After scrubbing potatoes, chop into quarters and place in a pot with water covering all potatoes. Bring to a boil.
Boil for approx. 10 minutes until potatoes are soft, test them with a fork to make sure.
Drain potatoes and return to the pot, add minced garlic while mashing the hot potatoes (the garlic should start melting into the potatoes as you mash them).
Add the butter and then the milk while still mashing.
Keep mixing until it’s at the desired consistency (add more milk or butter depending).
Finish with salt and pepper and serve.

Oven Roasted Garlic

Scaled Servings: 12 Originally: 12

12 heads garlic
1/2 cup olive oil
Directions

Peel the outer layers of paper off of the garlic until you get to a point where you have to apply quite a bit of pressure to peel the "paper" skins off.

Preheat oven to 400F.

Cut 1/2 inch off the top of each garlic head. Place garlic in an oven safe container with foil underneath.

Drizzle 2 tsp. of olive oil per head of garlic - about 1/2 cup total.
Wrap foil around garlic tightly and bake for 35 minutes. Check the garlic and continue cooking in 10 minute intervals if needed.

When finished, garlic cloves should be a light golden color (some will be darker, this means they'll be softer)

Creamy Roasted Pumpkin Soup
Scaled Servings: 4 Originally: 4


1/4 cup olive oil, divided
1 4 pound pumpkin, sugar pie
1 yellow onion, chopped, large
4 large or 6 medium garlic cloves, pressed or minced
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon cloves

Tiny dash of cayenne pepper (optional, if you like spice)
Freshly ground black pepper
4 cups vegetable broth, (32 ounces)
1/2 cup full fat coconut milk, or heavy cream

2 tablespoons maple syrup or honey

1/4 cup pepita, (green pumpkin seeds)



Directions

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).



Slice each pumpkin to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.



Heat remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.



Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.



While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.



Once the pumpkin mixture is done cooking, stir in coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.



Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).



Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.



Notes

Make it dairy free: Use coconut milk, not heavy cream.

Make it vegan: Use coconut milk and maple syrup.

Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too.

If you want to use canned pumpkin: Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin purée. Just skip steps 1 and 2, and add two cans of pumpkin purée in step 4. You’ll still want to blend the soup for the best texture; add more pumpkin purée at that point if you’d like thicker soup.

How to roast pumpkin seeds: Pick off all the flesh bits from the seeds and discard them. I like to do this in a colander under running water. Pat the seeds dry with a tea towel or paper towels. Toss the seeds with a little olive oil, a sprinkle of salt and any other seasonings that sound good (I tossed my pumpkin seeds with 1 teaspoon brown sugar and ½ teaspoon curry powder). Toss to coat. Line a small rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until the seeds are fragrant and toasty.




















Orange Balsamic Glazed Brussel Sprouts



Scaled Servings: 6 Originally: 6


1 pound Brussel sprout
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 shallot, minced, small
1/2 cup orange juice
2 tablespoons balsamic vinegar
1/2 cup pecans, toasted, and chopped
1/2 cup pomegranate, seeds



Directions

Cut the Brussel sprouts in half (or quarters if large).

Heat a skillet over medium heat and sauté Brussel sprouts in 2 T. olive oil until fork tender, about 10 minutes. Sprinkle with salt and pepper and spoon onto a plate.


In the same skillet, add the shallot and orange juice. Simmer on medium heat until the orange juice is reduced by half and thickened up. Add the balsamic vinegar and stir to combine.

Add back in the Brussel sprouts and coat with orange balsamic glaze.
Spoon into a serving bowl and toss with toasted pecans and pomegranate seeds.
Garnish with a little orange zest for a pop of color and brightness in flavor!












Candied Sweet Potatoes With Pecans And Dates


Scaled Servings: 8 Originally: 8



3 large sweet potato, med-
3 tablespoons coconut oil, melted for roasting the potatoes
generous pinch salt
1 cup pecans chopped, raw
1 cup pitted dates, (soften first if they're very hard) chopped
1/4 cup coconut oil, melted
2 tablespoons pure maple syrup, depending on level of sweetness you want
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
¼ cup coconut flakes

Directions

First, preheat your oven to 425 degrees. Peel your sweet potatoes and cut into 1/2-1 inch cubes for roasting.
Toss the sweet potato cubes with the 2-3 Tbsp melted coconut oil and a dash of salt, and spread on a parchment lined baking sheet in a single layer. Roast for 25 minutes until tender.

While the sweet potatoes are roasting, combine the chopped pecans and dates in a medium bowl and stir in 1/4 cup melted coconut oil, maple syrup, cinnamon, vanilla and coconut flakes

When the sweet potatoes are done roasting, remove from oven and turn down the heat to 350 degrees.
Transfer the sweet potatoes to a 9 inch baking dish and sprinkle the pecan-date mixture over them generously

Bake in preheated oven for 20-25 minutes or until toasty and lightly browned on top.




Warm Kale Salad With Roasted Fennel And Cranberry Meyer Lemon Salsa

Scaled Servings: 2 Originally: 2

1 fennel bulb, small core removed and cut into 1/4 inch thick slices
2 tablespoons extra virgin olive oil, Terra Delyssa Organic divided
4 cups kale, roughly chopped
sea salt and pepper, to taste


Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Toss sliced fennel with 1 tablespoon olive oil, and a generous pinch each sea salt and pepper. Spread on the parchment lined baking sheet.

Roast for 15 minutes, carefully toss the fennel, and then roast for another 7 – 10 minutes more or until tender with crisp, golden brown edges. During the last few minutes, keep an eye on the fennel and pull any that’s about to burn.

Prep the salsa while the fennel roasts (see below). Set aside.

In a large skillet over medium heat, melt the remaining one tablespoon of olive oil. Add the kale. Saute until the kale is deep green but not yet wilted. Remove from heat. Serve immediately topped with the roasted fennel and Cranberry Meyer Lemon Salsa (recipe below), add crumbled feta.













Pecan Pie
2 1/2 cups flour
3/4 teaspoon salt
1/2 tablespoon plus 1/2 teaspoon maple syrup
1 teaspoon vanilla bean paste
1 stick unsalted butter, cold cut into pieces
1/2 cup cold water, ice
2 cups pecan
2 tablespoons melted butter
2 tablespoons white flour
1/2 cup water
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 tablespoon plus 1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 egg
Directions

For the Crust:

Add flour and salt to a food processor. Pulse once to mix. Next add maple syrup, vanilla bean paste, and butter. Pulse 5-7 times until the butter looks more like rice.

Add in the ice cold water and pulse until the mixture sticks together in small dough balls and stays together when pinched.
Remove from food processor. Form into a large dough ball. Cut in half. Roll into two dough balls.

Place each ball in between plastic wrap or parchment paper. Press down to form balls into small discs. Then place the dough in the refrigerator for at least an hour. (dough can keep up 3 days in the refrigerator)
Remove one ball from refrigerator (save the other for another pie.) Roll out into 10" disc, place in pie pan. Crimp edges as desired.

For the Filling:

Add whole pecans directly to the bottom of prepared pie.

Heat a small sauce pan to medium heat. Add butter to pan and melt, cook for 2-3 minutes until butter becomes bubbly. Next whisk in the flour. Cook for 2-3 minutes until flour is cooked out and mixture starts to look light brown, has thickened and is bubbling.

Pour in the water, whisking the whole time. Cook for 2 minutes. Whisking throughout the cooking process.

Then add in maple syrup, splenda brown sugar, ground cinnamon, vanilla extract and salt. Whisk everything together. Remove from heat and let cool for 5 minutes.

In a small bowl, whisk together eggs. Add 1-2 tablespoons of maple syrup mixture into the small bowl and quickly whisk together so the eggs don't scramble. (this is your way of tempering the eggs)

Then add the entire egg mixture into the maple syrup pot. Whisk together until everything is smoothly blended.

Pour mixture over the pecans into the pie crust. Shake a little bit to move the pecans around and let them rise.

Preheat oven to 400 degrees.

Place pie in the oven at 400 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake an additional 25-30 minutes until the pie filling no longer giggles



Pumpkin Spice Turmeric Latte-
I have been practicing this recipe and can't wait to serve it up Thanksgiving morning for our family. I will of course add a little collagen to it and hope it holds everyone over until lunch!

Scaled Servings: 1 Originally: 1



1 cup coffee, or expresso shot
3/4 cup almond milk
3 tablespoons pumpkin puree
1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon melted coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon fresh grated ginger, or ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon ground cardamom
pinch of black pepper (to activate the turmeric)
optional sweeteners like honey or coconut nectar
1/4 cup full-fat coconut milk, for topping


Directions

In a small saucepan, add all ingredients (except coconut milk) and whisk over low heat.

Mix it for approx. 5 minutes or so until well heated and somewhat combined (the puree should be dissolved, the spices will probably still be allover the place).

Add mixture to a blender and blend on high until you have a thicker orange milk with spices combined well.

Pour into your mug(s) and separately, steam coconut milk in a frothier or you can rinse your blender and use that on high until you have a nice foam.

Pour coconut milk on top of your pumpkin spice turmeric milk and add a little more cinnamon over top and serve!

Spicy Dark Chocolate Bark With Toasted Pumpkin Seeds And Sea Salt
Scaled Servings: 10 Originally: 10
12 ounces dark chocolate, ( I like central market baking chips)
1/2 cup pumpkin seeds
1/4 teaspoon chipotle powder, smoked plus a bit extra
1/4 teaspoon chile powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt,

Directions

Place the pumpkin seeds in a dry skillet over medium heat. Toast the pumpkin seeds for about 3-5 minutes, until they jump around a bit in the pan. Set aside to cool.

Line the bottom of baking sheet with parchment paper leaving a small overhang. (I drizzle a small amount of oil on the pan first so the parchment paper will stay put and not wrinkle).

Melt the chocolate in a double boiler over hot water, or in a microwave on low in 30-second bursts. Stir often with a rubber spatula so it melts evenly. Stir in the spices and half of the pumpkin seeds.

Pour the chocolate onto the baking sheet and smooth with a spatula into an even layer. Sprinkle with the remaining pumpkin seeds and a pinch or two of additional smoked chipotle powder and sea salt. Chill in the refrigerator until completely set, about 20-30 minutes, or in the freezer for 5 minutes.

Peel the bark off the parchment paper and break into irregular pieces. Store in an airtight container in the refrigerator, it is best in the first couple of days but can be stored up to two weeks.











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