Glazed Sweet Potato Slices

With Thanksgiving just two weeks away, we’re sharing a delicious Glazed Sweet Potato Slices recipe from Stonewall Kitchen, featuring their Roasted Garlic Onion Jam, available in our Stonewall section at the end of aisle 5.  A fresh and simple holiday recipe destined to be a big hit! This flavorful dish is an outstanding side served with chicken or pork as well as Thanksgiving turkey!

Glazed Sweet Potato Slices


  • 2 medium sweet potatoes, peeled and cut into 1/4-inch slices
  • 1/2 cup fresh orange juice
  • 1/4 cup Stonewall Kitchen Roasted Garlic Onion Jam
  • 1/2 teaspoon dried tarragon
  • Salt and freshly ground black pepper to taste

  1. Steam or boil potato slices until almost tender, about 5 minutes. Drain well.
  2. Combine orange juice and Roasted Garlic Onion Jam in a large skillet and bring to a boil over medium–high heat. Add sweet potatoes and tarragon. Gently boil until the liquid is reduced and coats the potatoes.
  3. Season with salt and pepper. Serve at once or cover and refrigerate until needed, then gently reheat, adding additional orange juice or water if needed.

courtesy of Stonewall Kitchen

Tarragon Turkey Salad with Pecans & Cranberries

tarr3-710This is a great leftover meal for all that turkey and trimmings. You can serve it on a dense wheat bread, a pita, or on a green salad. It tastes even better as it sits, so make it ahead. A real crowd pleaser! Thanks to Katie from the Parsley Thief  for this delicious idea! She made it with chicken but its just as good with turkey.

Tarragon Turkey Salad with Pecans & Cranberries

Serves 8


6 cups of chopped up turkey

2 stalks of celery, chopped

1 small shallot, finely chopped

2 tablespoons of chopped fresh tarragon

1 cup dried cranberries

1 cup toasted pecan halves, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

3/4 cup mayonnaise

2 tablespoons tarragon vinegar


Cut the turkey into small pieces. Place into a large mixing bowl & add the celery, shallot, tarragon, cranberries & pecans. In a separate bowl, add the mayonnaise, vinegar, salt & pepper. Whisk to combine. Add the dressing to the turkey mixture & stir well. Chill for at least one hour, for the flavors to blend {if possible} & serve.

Click here for the blog post at The Parsley Thief

Potato Turnip Mushroom Gratin

This Potato Turnip Mushroom Gratin is an example of a traditionally rich holiday dish that Jeanette Chen of Jeanette’s Healthy Living has lightened up with a few key ingredients. First. by using half turnips and half potatoes, this gratin is lower in carbohydrates than the standard potato gratin. Although the texture and taste of turnips are different from potatoes (they’re firmer and have a stronger flavor), the color is the same, so this half and half mixture is a great way to sneak in some healthier vegetables. Turnips are high in dietary fiber and vitamin C too, so it’s makes an excellent swap in for potatoes. Jeanette used a food processor to slice the turnips and potatoes which makes prep time much shorter. You can also use thin sliced carrots in place of some of the turnips or potatoes.

Potato Turnip Mushroom Gratin


4 cups thinly sliced peeled potatoes

4 cups thinly sliced peeled turnips

1 cup asiago cheese

1/2 cup low-fat organic milk

1  8-ounce pack Pacific Organic Vegetable Stock

.5 ounce (~1/4 cup) dried mushrooms blend

1 1/2 teaspoon dried thyme

salt and pepper to taste

1/2 cup non-fat Greek yogurt

1 egg, beaten

1 cup raw gruyere cheese, shredded


Preheat oven to 400 degrees.

Toss sliced turnips, potatoes and Asiago cheese together in a bowl. Heat milk, vegetable stock, dried mushrooms, thyme, salt and pepper in a saucepan. Bring to a simmer, then remove from heat and let steep for 20 minutes. Whisk together Greek yogurt and egg. Whisk into liquid mixture.

Lightly grease baking pan. Spoon turnips and potatoes into pan. Pour liquid mixture on top. Sprinkle with Gruyere cheese. Cover with lightly oiled aluminum foil. Bake covered for 35-40 minutes. Uncover pan and continue baking for another 20 minutes or until top is nicely browned.

Enjoy Jeanette’s entire post on this recipe here 

Cranberry Hazelnut Bread by the Parsley Thief

cranberryhazelnutbreadWith Thanksgiving fast approaching this festive Cranberry Hazelnut Bread recipe from our friend Katie, The Parsley Thief, seemed a perfect one to showcase. And of course with Cranberries on special this week in (12 oz bags, 2/$4) the timing is even better! “I’ve waited an entire year to make this recipe. It wasn’t by choice either, or because I just never got around to it, or because I think cranberries should only be enjoyed in November. Cranberries are great all Winter long. And this Cranberry Hazelnut Bread is great all Winter long. I sampled this particular version at a family dinner about a year ago, and was surprised by how much I liked it. I couldn’t place what it was I liked so much about it, until it occurred to me that it was the hazelnuts! While pecans, or walnuts seem to be the more popular choice in most cranberry bread recipes, hazelnuts are by far the winner in my book. Even with pesky hazelnut skins to deal with, this recipe is simple. It’s two bowls, no mixer, and tastes great even days later. Believe it or not, both my kids loved this bread too! I love it warm from the oven with a smear of cream cheese. My boys loved it toasted with butter.
Cranberry Hazelnut Bread

Yields: 1 loaf
Adapted from Real Simple Magazine, November 2011
If you decide to make this bread at any time of year besides November, you might have a hard time finding fresh cranberries. In that case, you can substitute frozen. My favorite way to eat this bread is smeared with cream cheese, but it’s also delicious sliced and toasted with butter!
1 cup hazelnuts
2 tablespoons unsalted buttermelted
1 1/2 cups flour
1/3 cup sugar
1/4 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
large eggs
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
1 1/2 cups fresh cranberries
you’ll also need:
a standard loaf pan (8 1/2 x 4 1/2)
extra butter, or non-stick cooking spray to grease the pan
Preheat oven to 350˚. Spread the hazelnuts out on a baking sheet and roast for 10 minutes. After roasting, pour them onto a clean dish towel and rub vigorously until most of the skins are removed (some stubborn skins will remain, but that’s okay). Coarsely chop the nuts and set aside.
Grease the loaf pan. Add the flour, sugar, light brown sugar, baking powder, and salt to a mixing bowl. Whisk to combine. In a separate mixing bowl, whisk together the melted butter, milk, eggs, orange zest, and vanilla. Add the mixture to the bowl of dry ingredients and mix until just combined. Fold in the chopped hazelnuts and cranberries.
Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. If the top browns too quickly you can tent the pan with foil. Let the bread cool in the pan for 30 minutes, then transfer the loaf to a cooling rack. Serve warm or at room temperature, with butter, cream cheese, or just as is!
To Store: Let the bread cool completely before wrapping. Store at room temperature for a day, or two. For longer storage, you can refrigerate the bread for up to a week, or freeze for up to a month.

Chestnut Stuffing with Leeks & Apples

DSC_0302-1-710With Thanksgiving right around the corner and a festive selection of chestnuts in our produce aisle, we’re featuring a holiday recipe from our friend Katie, the Parsley Thief. Katie writes: When I was a kid, my grandmother would serve roasted chestnuts after dinner this time of year. They frequently capped off all of our special gatherings…especially Thanksgiving & Christmas. I think I was probably the only kid who actually liked them. My husband’s family has the same tradition & to this day I still love ’em. I made this stuffing for the first time last year. I chose this recipe because we were hosting Thanksgiving & one of our guests was a vegetarian [but, really I just liked the idea of having a stuffing with chestnuts in it!]. If you love chestnuts, you will love this recipe…if not, not so much. But, the other leading flavors…the leeks and tart apples make it worth a try. I halved the recipe here, but it can easily be doubled, if you’re serving a large crowd.

Chestnut Stuffing with Leeks & Apples

Adapted from Gourmet magazine, November 2008
Serves 4-6 {This recipe can easily be doubled for a big crowd}
Roasted chestnuts in a bottle are quite pricey. Although time consuming, you can save money by roasting your own. The bottled chestnuts can be found in most specialty grocery stores.
3 cups cubed white sandwich bread, crusts removed
4 tablespoons unsalted butter
2 cups sliced leeks {white & light green parts}
1 rib celery, chopped
1 teaspoon chopped thyme leaves
1 Granny Smith apple, peeled & diced
1/2 teaspoon kosher salt
freshly ground black pepper {to taste}
7-8 ounces bottled roasted chestnuts, coarsely chopped
1/2 cup heavy cream
1/4 cup minced fresh parsley
Preheat the oven to 350 degrees. Lay the cubed bread out on a baking sheet & bake for about 8-10 minutes, or until mostly dried. As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry. Transfer to a mixing bowl & set aside.
Raise the oven temperature to 425 degrees. Melt the butter in a saucepan over medium heat. Add the leeks & celery. Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender. Add in the thyme leaves, apple, salt & pepper. Cook, covered, for an additional 5 minutes.
Add the leek mixture to the mixing bowl with the bread. Stir in the chestnuts, cream & parsley. Check for seasoning & add a bit more salt & pepper, as desired.
Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown {For a larger batch, increase the cooking time to 30 minutes}.
Click here for the printable recipe.
Here’s a step by step photo guide to this recipe from The Parsley Thief:

Begin with 3 cups of cubed, white sandwich bread. Preheat the oven to 350 degrees & lay the bread out on a baking sheet. Toast for 8-10 minutes, or until mostly dried. As an alternative, you can also leave the bread out at room temperature for 24 hours to let it dry. Transfer to a mixing bowl & set aside.




Raise the oven temperature to 425 degrees. Melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Add 2 cups sliced leeks {white & light green parts} & 1 rib of celery {chopped}. Cover & cook, stirring occasionally for about 8 minutes, or until the leeks are tender.




Add in 1 teaspoon of thyme leaves, 1 Granny Smith apple {peeled & chopped}, 1/2 teaspoon kosher salt & some freshly ground black pepper {to taste}. Cook, covered, for an additional 5 minutes.






Next, you will need 7 ounces of roasted chestnuts {coarsely chopped}. The recipe calls for the bottled variety, which is what I used here. They can be a bit pricey. You can opt to roast your own instead, if desired.





Add the leek mixture to the mixing bowl with the bread. Stir in the chestnuts, 1/2 cup of heavy cream & a 1/4 cup of minced fresh parsley. Check for seasoning & add a bit more salt & pepper, as desired.




Transfer the stuffing to a buttered casserole dish & bake for 20 minutes, or until heated through & the top is golden brown {For a larger batch, increase the cooking time to 30 minutes}.





Serve right away, or reheat later. To reheat, cover the stuffing in foil & bake at 350 degrees until hot.

Featured Recipe – Sweet Spiced Winter Squash Casserole

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. This week, she shares a healthier version of a favorite side dish she used to make for the annual Saxe Middle School’s Teacher Appreciation Luncheon. This recipe takes advantage of all the fresh winter squash that’s in season and would be perfect for Thanksgiving.
Sweet Spiced Winter Squash Casserole (gluten-free/dairy-free)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 8
Fun Tip: To make it easier to cut the squash in half, place whole squash in microwave and cook for 2 minutes first. For a pretty presentation, save the squash “shells” after scooping out the cooked flesh. Spoon the casserole into the squash “shells” and bake.
3 pounds winter squash (2-3 acorn squash, butternut squash, carnival squash or any similar winter squashes would work, depending on size)
1/2 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1/3 cup maple syrup
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
cinnamon, for sprinkling on top
Preheat oven to 400 degrees. Cut squashes in half and seed. Lightly oil a large baking sheet, and place halved winter squashes cut side down. Roast about 45-55 minutes, or until knife cuts easily into skin. Cool. Scoop out flesh with spoon.
Reduce oven to 350 degrees.
Place squash in food processor and process until just about smooth (you can use an electric mixer). Add coconut milk, eggs, vanilla, maple syrup, cornstarch, cinnamon, cloves and nutmeg. Process until smooth. Pour into a baking dish. Sprinkle with cinnamon. Bake for 45-50 minutes or until set.
Here’s where you can find these ingredients at Walter Stewarts:
Winter Squash – produce section
Coconut Milk – aisle 4
Vanilla/Spices – on display at the end, between aisles 7 and 8
Maple Syrup – aisle 7
Cornstarch – aisle 7

Chestnuts and Yams are also on sale this week – you might want to try Jeanette’s Creamy Roasted Cauliflower and Chestnut Soup or Easy Crockpot Stuffed Sweet Potato Recipe (just substitute Yams).