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Thanksgiving Recipes

November 13, 2015, 12:00 am

It's time to start thinking about your Thanksgiving side dishes. You probably have family favorites that you make every year but here are a few other recipes for inspiration. Maybe one of these will make it onto your family's list of favorites!

Best Green Bean Casserole

Adapted from Martha Stewart
Forget the canned mushroom soup and canned green beans. Except for the fried onions, this is made from scratch.

6 tablespoons butter
1 medium onion, diced small
1 pound white mushrooms, sliced
2 teaspoons sea salt
black pepper to taste
1 1/2 pounds green beans, trimmed and cut into bite-size pieces
¼ cup all-purpose flour
2 cups milk
1 pinch grated nutmeg
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 can Lars’ Own Crispy Onions

  1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute about 5 minutes. Add mushrooms, and cook until most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and  black pepper. Set aside to cool.   
  2. Cook beans in boiling water until tender about 5 minutes. Pour into a colander and rinse with cold water. Set aside.
  3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, and whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in nutmeg, and the remaining teaspoon salt and additional pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Mix sauce with beans in a bowl.
  4. Pour beans into a greased 9 x 13 inch baking pan. Combine Parmesan and breadcrumbs and sprinkle over casserole.
  5. Cover beans with foil and bake at 425°F. until heated through, about 25 minutes. Uncover, set oven to broil, and cook until top is golden brown, about 1 minute. Sprinkle fried onions over top and serve immediately.

Apple Sweet Potato Gratin

From Blue Hill Restaurant

7 tablespoons cold butter
1 1⁄2 pounds apples, (about 5) peeled, cored, quartered, and sliced 1⁄4-inch thick
1 cup half and half
2 teaspoons salt
1 teaspoon white pepper
1⁄2 teaspoon cinnamon
Big pinch ground nutmeg
2 1⁄2 pounds sweet potatoes, peeled, cut into 1⁄4-inch-thick rounds
1⁄2 cup panko or fresh bread crumbs

  1. Preheat oven to 350°. In a 12-inch cast iron skillet, melt 4 tablespoons butter over medium heat. Add the apples, and sauté in batches until lightly browned but still firm. Set the apples aside on a plate. In a large bowl, stir together the half and half, salt, pepper, cinnamon, and nutmeg. Toss the potatoes in the cream to coat.
  2. Generously butter an 8 x 8 baking pan. Line the bottom of the dish with a layer of overlapping potatoes, followed by overlapping apples. Repeat, finishing with a layer of potatoes. Pour in remaining spice-cream mixture.
  3. Cover with aluminum foil, and bake for about 1 1⁄2 hours, or until the potatoes are cooked. Heat the broiler. Sprinkle panko over the gratin, dot with 1⁄2-inch cubes of the remaining butter, and broil until the bread crumbs are golden brown.

Balsamic Roasted Carrots and Parsnips

3 tablespoons olive oil
1 1/2 pounds carrots
1 1/2 pounds parsnips
2 tablespoons maple syrup
3 tablespoons balsamic vinegar
1 teaspoon
sea salt  & black pepper to taste

  1. Preheat oven to 400°. Cut carrots and parsnips on the diagonal into 1/4 inch slices. Whisk together olive oil, maple syrup, balsamic vinegar, salt and pepper in a large bowl. Toss with carrots and parsnips, and spread on a large, rimmed baking pan.
  2. Roast for 40 minutes or until vegetables are tender and browned, stirring halfway through roasting time. Serve garnished with parsley.

Apple Pomegranate Walnut Salad

This salad is as beautiful as it is delicous.

2 tablespoons cider vinegar
1 tablespoon maple syrup
1 tablespoon minced shallot
2 teaspoons dijon mustard
1/3 cup extra virgin olive oil
Sea salt and black pepper to taste
2 heads butter lettuce, torn,  or 4 cups mixed salad greens
1 crisp, sweet apple, quartered and sliced
1 cup pomegranate seeds
1 cup toasted walnuts, chopped
1/2 cup blue cheese, crumbled
Sea salt and black pepper to taste

Whisk first 4 ingredients in a bowl. Slowly drizzle in oil while whisking. Add salt and pepper to taste. Place lettuce, apple, pomegranate seeds and walnuts in a large bowl. Pour in vinaigrette and toss to coat. Garnish with blue cheese. Serves 4.

Maple Braised Squash

4 tablespoons butter
3  to 3 1/2-pound butternut squash, peeled, seeded, cut into 1-inch cubes
1/4 cups chicken or veggie broth
1/3 cup maple syrup
1 teaspoon cinnamon
1 teaspoon sea salt

Melt butter in heavy large deep skillet over high heat. Add squash and sauté for 1 minute. Add broth, syrup, cinnamon, salt, and pepper. Bring to boil, cover, reduce heat to medium, and cook until squash is almost tender, about 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to pan and cook until tender, turning occasionally, another 5 minutes.

Butternut Squash Gratin with Goat Cheese and Hazelnuts

from Bon Appetit

3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4-inch cubes (8 cups)
2 tablespoons olive oil
Seasalt and black pepper to taste
4 tablespoons (1/2 stick) butter, divided
3 cups sliced leeks (white and pale green parts only)
1 teaspoon sage
1 5.5 ounce log soft goat cheese
1 cup heavy whipping cream
1/2 cup hazelnuts, toasted, husked, chopped

  1. Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with salt and pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
  2. Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes.
  3. Coat 11 x 7- inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes. (or 40 minutes if prechilled.)

Kale with Carmelized Onions and Almonds

From Vegetarian Times

2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, minced
3 lb. curly kale, stemmed and coarsely chopped (about 12 cups)
2 cups vegetable broth
3 tablespoons balsamic vinegar
1/3 cup toasted, chopped almonds

  1. Heat oil in large pot over medium heat. Add onion, and cook 10 to 15 minutes, or until soft and beginning to brown. Add garlic, and cook 1 minute, or until fragrant. Stir in kale and broth. Cover, and cook 30 minutes, or until kale is tender. Season with salt and pepper. DO AHEAD:  cool, and store in airtight container. Just before serving, reheat kale mixture, then drizzle with vinegar, and sprinkle with almonds.

Kasha Stuffing with Cranberries and Walnuts

From BHG

2 cups kasha (toasted buckwheat groats)
4  eggs, beaten
2 cups boiling water
2 cups chicken or vegetable broth, boiling
1/2  teaspoon salt
3 tablespoons vegetable oil
1 onion, chopped
1/2 lb fresh mushrooms, coarsely chopped
1/4 cup chopped parsley
1/2 cup dried cranberries
1/3 cup walnuts, chopped white pepper to taste

  1. Put kasha in bowl and add 1/2 of the beaten eggs, stirring until eggs are absorbed. Turn into a cold skillet and slowly heat, stirring frequently, until kasha grains are dry and separate and just beginning to brown. Pour in boiling water, boiling broth and salt. Stir once, then simmer, covered, over low heat until all the liquid is absorbed and the kasha is half cooked, about 10 minutes.
  2. Meanwhile, heat oil in skillet and  saute the onion until softened but not browned. Add mushrooms, raise the heat and saute for a minute or two, until liquid evaporates. Toss in parsley, cranberries and walnuts. Combine sauteed onion and mushroom mixture with kasha and stir. Taste and adjust seasoning with salt and pepper. Stir in remaining beaten eggs. DO AHEAD: before roasting stuff into a 10 to 15 pound turkey and cook according to package directions. Or spread in a greased casserole dish and bake, covered, for 45 - 60 minutes at 350°F.

Bulgur Stuffing with Dried Cranberry and Toasted Hazelnuts

Adapted from Eatingwell.com

1 tablespoon extra-virgin olive oil
2 large onions, chopped
3 stalks celery, chopped
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 cups bulgur, rinsed
3 cups chicken or veggie broth
1 bay leaf
1/4 teaspoon salt, or to taste
2/3 cup dried cranberries
1/4 cup orange juice
2/3 cup chopped hazelnuts
1/2 cup chopped fresh parsley
Freshly ground pepper, to taste

  1. Heat oil in a large pot over medium heat. Add onions and celery; cook, stirring often, until softened, about 10 minutes. Add garlic, cinnamon and allspice; cook, stirring, for 1 minute. Add bulgur and stir for a few seconds. Add broth, bay leaf and salt; bring to a simmer. Reduce heat to low, cover and simmer until the bulgur is tender and liquid has been absorbed, 15 to 20 minutes.
  2. Bring dried cranberries and orange juice to a simmer in a small saucepan on the stovetop and remove from heat. Set aside to plump.
  3. Toast hazelnuts in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. When the bulgur is ready, discard the bay leaf. Add the cranberries, toasted hazelnuts, parsley and pepper; fluff with a fork.

Braised Green Beans with Tomatoes and Bacon

3 slices bacon, chopped
1 red onion, chopped
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon fresh rosemary, chopped
1 1/2 pounds green beans, trimmed, cut into bite size pieces
1/3 cup chicken broth
1 16-oz can diced tomatoes or 2 large fresh tomatoes, chopped
Salt and hot sauce to taste

  1. In a large, deep sauté pan, fry the bacon over medium heat. Just before the bacon turns crispy, add the onion and cook until softened, about 8 minutes. Add the garlic, paprika and rosemary and cook, stirring, until fragrant, about 2 minutes.
  2. Add the green beans, diced tomatoes and their juices and the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until the green beans are very tender, about 40 minutes. Season with salt and hot sauce. Serve with mashed potatoes or rice.

Pecan Sweet Potato Casserole

This is an outstanding sweet potato dish, not like the one with mashed sweet potatoes and marshmallows on top. This one is a keeper.

From Cook's Illustrated

3 pounds sweet potatoes, peeled, cut into 1-inch cubes
6 tablespoons butter, melted
5 tablespoons maple syrup
1 teaspoon dry ginger
1 teaspoon salt
1/4 teaspoon cayenne
1 1/2 tablespoons arrowroot powder
Pecan Topping:
1/2 cup pecans, chopped
6 tablespoons brown sugar
1/4 cup flour
4 tablespoons cold butter, cut into small cubes

  1. Heat oven to 375°F. Parboil the sweet potatoes in salted boiling water until soft but not falling apart, about 6 minutes. Drain and spread in a greased 13 x 9 baking dish.

Topping instructions:

  1. Whisk brown sugar and flour together in a bowl. Add the butter and toss. Smash butter cubes with a fork and mix with flour mixture until it resembles coarse corn meal. Stir in pecans and refrigerate until ready to use.
  2. Whisk melted butter, maple syrup, ginger, salt, and cayenne in a bowl. Mix arrowroot with 2 tablespoons cold water in a separate bowl until smooth and then whisk into butter mixture. Pour over sweet potatoes and toss to coat. Cover pan with foil and bake for 30 minutes. Remove foil and stir potatoes gently.
  3. Sprinkle topping mixture over potatoes and bake until topping is crisp and golden, about 20 minutes. Serves 8 - 10.

Roasted Brussels Sprouts and Cauliflower with Bacon and Rosemary

2 slices thick bacon, chopped
1 medium cauliflower, quartered, cored and cut into 1-inch florets
2 cups Brussels sprouts, halved lengthwise
2 tablespoons bacon fat
1 ½ teaspoons chopped fresh rosemary
sea salt and black pepper to taste

  1. Brown bacon in a cast iron pan until crispy. Remove bacon with a slotted spoon and set aside. Reserve bacon fat. You should have about 2 tablespoons.
  2. In large bowl, combine cauliflower and Brussels sprouts. Drizzle bacon fat on top. Add  rosemary, salt and pepper and toss well.
  3. Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Roast until vegetables are tender and beginning to brown at edges, about 20 - 22 minutes, stirring halfway through. Serve immediately with reserved bacon.

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