Market Eats – Thanksgiving Edition

Looking back on last Thanksgiving, I don’t think we ever thought that we would be living through something like COVID-19. While the past 9 months have been hard, and we have limitations on being able to gather and give thanks, I hope that you will still find ways to keep your old traditions and to create new ones.

For me, the meal is the focal point of a Thanksgiving celebration. While I will not be seeing my family and friends as I normally do this Thanksgiving, I am keeping the tradition alive and still making some of my favorite Thanksgiving foods (Although let’s be honest, my favorite part of Thanksgiving is the post-dinner sandwich made with all of the leftovers!).

Below are some recipes and tips and tricks to help you plan your Thanksgiving dinners. As always, we have picked recipes featuring ingredients that you can purchase at the market this weekend.


 Cooking a turkey can be intimidating! E-mail our nutrition educators at on November 21st, 22nd, and 23rd, with your turkey questions, or visit for more tips!

Broccoli Salad – Courtesy of the Food Network


  • 8 oz bacon
  • Salt
  • 5 cups small broccoli florets
  • 1 cup mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1/3 cup chopped onion
  • ¼ cup sugar
  • ¾ cup raisins
  • ½ cup sunflower kernels


  1. Cut the bacon into small pieces and cook over medium heat until just crisp; drain on paper towels.
  2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until light green and slightly softened, about 3 minutes.  Drain well, run under cold water to stop the cooking and drain well again.
  3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat. Refrigerate for 1 hour.
  4. Just before serving, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Caesar Brussels Sprouts – Courtesy of


  • 2 Tbsp olive oil
  • 2 lbs Brussels sprouts, shaved
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbsp. red wine vinegar
  • 1/2 c creamy Caesar dressing
  • ¼ c freshly grated Parmesan, plus more for garnish
  • 1 Garlic clove, minced
  • Juice of ½ lemon
  • ½ tsp. dried oregano
  • Croutons, for serving


  1. In a large skillet over medium high heat, heat olive oil. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the the brussels sprouts are crisp tender and a vibrant green, about 5 minutes. Stir in red wine vinegar and remove from heat. Transfer to a large serving bowl.
  2. In a medium bowl, whisk together caesar dressing, Parmesan, garlic, lemon juice and oregano. Drizzle some of the dressing over brussels sprouts and toss to combine. Add more dressing if desired. Garnish with more grated Parmesan and croutons.
  3. Serve warm or at room temperature.

Butternut Squash Mash – Courtesy of Martha Stewart


  • 2 TBsp extra-virgin olive oil
  • 2 large butternut squashes, trimmed, peeled, seeded, and cut into ¾- in chunks
  • 1 tsp coarse salt
  • Pepper


  1. Heat oil in a large pot over medium-high heat. Add squashes and salt. Cover, and cook, stirring occasionally, until partially tender, about 8 minutes (reduce heat if squash begins to brown). Add 1 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 15 minutes. Mash with a potato masher. Season with pepper.

Baked Apples with Jam and Cream – Courtesy of Edible Flx


  • Filling:
  • 3 apples
  • 1 Tbsp peach, cherry, or apricot jam (side note: I plan to sub with what I can find at the market or Taste NY!)
  • Crumb Topping:
  • 2 ounces salted butter, cut into small pieces
  • 2 ounces sugar
  • 2 ounces all purpose ground flour


  1. Preheat oven to 375°.
  2. Lightly grease a 6-hole muffin pan. The trick to this recipe is choosing an apple that’s slightly larger than a standard muffin pan. Pull the stems and cut the apples in half around the equator. No need to peel them. Scoop the core, being careful to not make a hole in the bottom.
  3. Place the apples cut side up in the muffin pan and fill the scooped out centers with jam. In a small bowl, mix the butter, sugar and flour with a fork, pastry cutter or your fingers until it resembles pea sized crumbs. Sprinkle an even layer over the 6 apple halves.
  4. Bake for 25–30 minutes or until the apples are golden brown and tender. Allow to cool for 5 minutes, then remove apples from the pan with a spoon or small spatula. Serve warm with a dollop of whipped cream and home-canned peach slices. (A nice late harvest Riesling wouldn’t be a bad idea either.

Market Shopping List:

  • Bacon
  • Broccoli
  • Onion
  • Brussels Sprouts
  • Garlic
  • Butternut Squash
  • Apples
  • Jam
  • Butter