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Thanksgiving Recipe Roundup

Looking for ways to use local food at your Thanksgiving dinner?
Our recipe roundup has everything you need!

November 17, 2016

While many things about the first Thanksgiving are contested, one thing is certain: those that attended feasted on the the most local food possible, that of their own crops and land. Unaware of the canned cranberry sauce, mass produced turkeys, and candied yams that would one day fill the tables of future generations, the Pilgrims and Wampanoag took from their land the wild fowl, venison, Indian corn, beans, and a variety of squash that grew there.

For one nostalgic reason or another, canned cranberry sauce will continue to show up at Thanksgiving tables across the country. However, we encourage you to us our Thanksgiving recipe roundup to return to the origins of the original Thanksgiving feast by using locally grown chiltepins, sweet potatoes, teary beans, and squash to feel closer to the community you celebrate.

Breakfast:

Sweet Potato Scones with Maple Cinnamon Glaze

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Appetizers:

White Sonoran Wheat and Olive Oil Crackers

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Basic Chiltepin Salsa

Tepary Bean Hummus with Sonoran White Pomegranate Seeds

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Main Course:

Roasted Chicken with Herb Butter

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Sides:

Sweet Potatoes with Pecan Oat Crumble

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Kale Pomegranate Salad

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Greens and Butternut Squash in Ginger Coconut Sauce

Roasted Winter Squash & Garlic Puree

Maple Mustard Roasted Sweet Potatoes

Sweet Chili BBQ Roasted Vegetables

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Dessert:

Homemade Apple and Pumpkin Pies

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Sweet Potato Pecan Turnover

Edible Baja Arizona wishes you and your loved ones a happy Thanksgiving. Cheers!


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