We hope that you enjoy the recipes that the Green Fork team has collected over the years of our 100-Mile Thanksgiving Celebrations and are inspired to create similar dishes for your Thanksgiving Feasts and other holiday meals. All of the recipes use local ingredients with the exception of the spices. All but a small number of the ingredients are also organic.

Check out our Local Food Source Guide for information on where to purchase various local ingredients.

Appetizers

• Baby Turnips & Radishes with Point Reyes Blue Cheese Mousse and Smoked Paprika
• Little Gem Leaves with Roasted Beets, Feta, Coriander-Caramelized Walnuts and Orange Zest
• Spiced Mixed Nuts (Walnuts, Almonds)
• Crostini with Warm Cannellini Beans & Wilted Chard
• Dried Persimmons, Apricots, Apples
• KimChee
• Pickled Carrots & Purple Cauliflower
• Toasted Pumpkin Seeds
• Whole Wheat Berry Bread
• Crostini with Warm Cannellini Beans & Wilted Chard

Soups

• Apple and Butternut Squash Soup with Chipotle Creme Fraiche
• Sorrel Soup with Cinderella Pumpkin Croutons
• Sweet Potato Soup & Holiday Garnish
• Broccoli Cheddar Soup
• Apple Turnip Soup
• Pear and Parsnip Soup
• Winter Root Vegetable Soup
• Winter Squash Soup with Sweet Potato Pecan Relish (Part I)
• Winter Squash Soup with Sweet Potato Pecan Relish (Part II)

Salads

• Cranberry Bean Salad with Mushrooms, Fresh Dill and Fried Lemon Peel
• Red & Green Cabbage Slaw with Carrots and Lime
• Autumn Salad with Walnuts, Apples, and Blue Cheese Dressing
• Fuyu Persimmon and Almond Salad

Vegetable Dishes

• Potato and Celery Root Gratin with Crispy Fried Onions
• Roasted Carrots and Leeks with Fennel and Parsnips
• Roasted Cauliflower with Toasted Sesame Sauce
• Kale with Cornmeal, Chile, and Ginger
• Garlic Roasted Seasonal Vegetables
• Leek & Fennel Mashed Potatoes
• Rice Pilaf Stuffed Squash
• Roasted Beets with Balsamic Vinegar
• Gourmet Roots Saute
• Roasted Beets with Balsamic Vinegar
• Roasted Parsnips
• Roasted Potatoes & Red Onions
• Twice Cooked Delicata
• Winter Root Mash

Main Dishes

• Polenta Gratin with Cannelini Beans, Wilted Chard, and Garlic Confit
• Rainbow Chard, Leek and Chevre Frittata with Red Pepper Coulis
• Delicata Squash Stuffed with Herbed Rice Pilaf and Toasted Walnuts
• Market Mushroom Risotto
• Rice Pilaf Stuffed Kabocha and Buttercup Squash
• Risotto Cakes with Forest Mushrooms & Celery Root Chips

Dessert

• Pumpkin Pie (with vanilla-flavored whipped cream)
• Rhubarb-Pear Compote with Soft Whipped Cream
• Meyer Lemon Mousse Tarts
• Baked Pears & Plumped Raisins
• Pumpkin Pie
• Quince Candy

Drinks

• Spiced Apple Cider
• Wine
• Water with Lemon