EWG knows how challenging it can be during the holidays to feed your family healthy and tasty meals. So we asked our staff for their favorite Thanksgiving recipes to help you prepare. We hope you enjoy them, and please share your culinary creations with the hashtag #EWGEats.
Balsamic Roasted Mushrooms by Tiffany Follin
Bunch of Brussels Sprouts by Helen Lucey
Kale Colcannon by Aurora Meadows
Mushroom-Tofu-Pecan Stuffed Vegetables by Aya Matsumoto
Myers Family Oatmeal Rolls by Iris Myers
Myers Family Baked Sweet Potatoes by Iris Myers
Adapted from Eat the Gains
Yields 3 cups
2 pounds of mushrooms, any variety, cleaned and halved or quartered
1 tablespoon of avocado oil
3 tablespoons of balsamic vinegar
1 tablespoon plus 1 teaspoon of lemon juice, separated
1 teaspoon of garlic powder
½ cup of coarsely chopped parsley
Salt and pepper to taste
Lemon zest for topping
1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
2. In a small bowl, mix together avocado oil, balsamic vinegar, 1 tablespoon of the lemon juice, garlic powder, and salt and pepper.
3. Add mushrooms to a medium-size bowl and stir in balsamic mixture.
4. Roast for 20 to 25 minutes until tender.
5. Place in a medium-size bowl and add 1 teaspoon lemon juice and chopped parsley. Stir to combine.
6. Top with lemon zest.
1. Preheat oven to 350°F
2. Slice Brussels sprouts thinly
3. Toss Brussels sprouts in a bowl with olive oil, salt and pepper
4. Roughly chop cranberries and prosciutto
5. Spread Brussels sprouts on a cookie sheet
6. Add cranberries and prosciutto
7. Roast for 20 - 30 minutes or until Brussels sprouts are browned and slightly crisp, stirring occasionally.
1. Remove stems from kale and blanch. Drain, squeeze out water, chop finely.
2. Boil potatoes, drain and mash.
3. Simmer milk with green onions.
4. While hot, combine kale, mashed potatoes, milk and green onions and olive oil. Add salt and pepper to taste.
Serve hot or keep warm until ready to serve.
From “Moosewood Restaurant Favorites: The 250 Most-Requested Naturally Delicious Recipes From One of America’s Best-Loved Restaurants”
Yields 8 large servings
One 14-16-ounce block of firm tofu
4 medium acorn, delicata or buttercup squash, or 4 bell peppers
2 tablespoons vegetable or olive oil
½ teaspoon ground fennel seeds
3 tablespoons soy sauce
4 cups half-inch bread cubes
2 tablespoons vegetable oil
3 cups chopped onions or leeks
2 cups chopped celery*
4 cups sliced mushrooms (1 pound whole)
1 teaspoon ground dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup water
1 cup toasted and chopped pecans
2 cups shredded or smoked cheddar or Fontina cheese (optional)
3 tablespoons dry sherry or white wine (optional)
1. Preheat the oven to 400 F.
2. Lightly oil a rimmed baking sheet.
3. Cut the squash or peppers in half from stem end to blossom end. Leave the stems on the pepper halves to help them hold their shape. Remove the seeds. If using squash, arrange it cut side down in the prepared baking sheet, add about ½ inch of water, and cover with aluminum foil.
4. Bake just until tender (about 40 minutes for most acorn squash, but the time will vary depending on size and type). If using bell peppers, brush the halves with oil inside and out and bake cut side down (no water, no cover) for 15 to 20 minutes, until tender but still holding their shape.
5. Remove from the oven and set aside. Reduce the oven temperature to 350 F.
6. While the squash or peppers bake, in a bowl, whisk together the oil, ground fennel, soy sauce and sherry, if using.
7. Cut the tofu into half-inch cubes and gently toss with the marinade. Set aside for 15 minutes.
8. Toast the bread cubes on a rimmed baking sheet in the oven for about 5 minutes. Set the bread cubes aside.
9. Spread the tofu cubes on the baking sheet and bake for 30 minutes, stirring once or twice, until slightly browned and chewy.
10. In a large covered pot on medium heat, warm the oil. Add the onions and celery and cook, stirring often, until the onions are soft, about 8 minutes.
11. Add more sherry, if you like. Add the mushrooms, sage, thyme, marjoram, salt, black pepper, and water, cover, and cook for about 10 minutes.
12. Add the baked tofu and toasted bread cubes to the cooked vegetables and toss.
13. Stir in the pecans. Remove from the heat and set aside for a few minutes to allow the bread cubes to soften and the flavors to meld.
14. Add more salt and black pepper to taste.
15. Turn the baked squash or peppers over on their baking sheet and mound about 1 cup of the stuffing in each half.
16. Sprinkle with shredded cheese, if you like, cover and bake at 350°F for about 20 minutes.
Yields about 30 rolls
1 cup oatmeal
2 cups boiling water
3 tablespoons butter
⅓ cup brown sugar
1 tablespoon white sugar
1½ teaspoon salt
2 packages yeast mixed with 1/3 cup of barely lukewarm water
5 cups flour
1. Cook the oatmeal with the butter in 2 cups of boiling water. Cool until lukewarm.
2. Add both types of sugar, salt and yeast.
3. Knead in the flour.
4. In a greased bowl, let the dough rise until it’s higher than the bowl’s rim.
5. Form into dinner rolls.
6. Let rise a bit more.
7. Bake for 20 to 30 minutes at 350 F.
Yields 6 servings
2 pounds sweet potatoes, washed
1 teaspoon zested orange rind
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon ground white pepper
½ cup brown sugar
2 tablespoons butter
1 tablespoon lime juice
3 tablespoons dark rum
1. Preheat the oven to 400 F.
2. Bake the sweet potatoes for 1 hour. Remove from oven and reduce heat to 350 F.
3. Cool potatoes, then peel and slice them as desired.
4. In a shallow, 10-inch-round baking dish, arrange the sliced potatoes in two layers.
5. Sprinkle the zest, nutmeg, salt and pepper over the slices.
6. In a saucepan, heat the sugar, butter, lime juice and rum over medium-low heat, until the sugar has fully dissolved.
7. Pour mixture over sweet potatoes. Bake for 40 minutes.
8. Every 10 to 15 minutes, brush the glaze over the potatoes.
9. Once cooked, let potatoes stand for 10 to 15 minutes to continue to absorb the glaze.
Adapted from Epicurious
5 lemons, cut in half
½ cup honey
2 bunches thyme
1 bunch parsley
3 garlic heads, sliced in half
3 tablespoons whole peppercorns
6 quarts ice water
18 to 20 pound turkey
1 1/2 sticks unsalted butter
4 yellow onions, peeled and roughly chopped
3 tablespoons canola oil
3 tablespoons salt
1 bunch rosemary
4 bay leaves
Directions for Brine
1. Combine 4 quarts of water, salt, lemon, honey, thyme, parsley, bay leaves, garlic and peppercorns in a 12-quart pot, cover, bring to a boil, stir until salt is dissolved, then remove from the heat. Transfer brine to 20-quart food-safe container, and add 6 quarts of ice water. Let cool completely.
If using a 20-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat and add 6 quarts of ice water. Let cool completely.
2. Lower the turkey into the brine and refrigerate for 24 hours.
3. After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.
Directions for Roasting:
1. Remove the turkey from the refrigerator 1 hour before roasting. Preheat oven to 450°F.
2. In a medium saucepan, melt the butter over low heat. Remove and let stand 3 minutes. Skim off the froth and discard. Slowly pour butter into a medium bowl. Discard solids and reserve clarified butter in bowl.
3. Place the vegetables in the roasting pan and toss with oil. Place roasting rack on top of vegetables. Stuff the cavity of the turkey with the remaining rosemary, thyme, bay leaves and garlic, and tie the legs together with kitchen twine. Place the air-dried turkey on the roasting rack, breast side up.
4. Brush the turkey skin with the clarified butter and season the skin with desired salt. Roast the turkey for 1 hour. Rotate the pan and cook until a thermometer inserted into the thickest part of the thigh reaches 150°F, 1 to 1 1/2 hours more.
5. Allow the turkey to rest at room temperature for 30 minutes before carving. This will lock in the juices and the turkey to rise to an internal temperature of 165°F.
Yields 1 lasagna
White bean pesto
1 can cannellini beans, rinsed and drained
1 bunch basil
1 clove garlic
Salt and pepper taste
Olive oil to taste
¼ cup flour
¼ cup unsalted butter
2 cups milk (non-dairy works, too)
4 ounces Parmesan
A pinch nutmeg
A pinch cayenne pepper
A pinch white pepper
2 minced shallots
1-2 minced garlic cloves
Salt and pepper to taste
6-8 ounces uncooked arugula
8 ounces uncooked, sliced mushrooms (any variety)
2 uncooked and sliced medium-size zucchinis
12 ounces of lasagna noodles
8-12 ounces mozzarella
1 cup toasted and chopped walnuts
1. In a food processor, make the bean pesto by blending the beans and basil and one clove of garlic. Add olive oil, salt and pepper to taste.
2. Sauté the shallots and 1 to 2 cloves garlic in olive oil at medium or medium-low heat until soft and browning, being careful not to burn. Turn off heat and set aside.
3. Make a bechamel. (Melt the butter over medium heat, being careful not to burn it, then add the flour, whisking until it smells nutty and is a light orange/brown. Then add the milk and keep whisking until it’s thickened. Then add Parmesan, salt, pepper, nutmeg, cayenne pepper and white pepper.)
4. Scrape the cooked shallots and garlic into the bechamel.
5. Cook the noodles if not precooked.
6. Slice the mushrooms and zucchini.
7. Toast the walnuts.
8. Assemble! I like this order:
• A third to half of the bechamel
• A layer of noodles
• Spread all of the white bean pesto on top of the noodles in an even layer, then add sliced zucchinis in one layer
• A layer of noodles
• Pile the arugula on with the sliced mushrooms on top, then pour remaining bechamel evenly on top of both.
• A layer of noodles
• Add mozzarella and seal with foil, making sure to leave an air pocket above the cheese so it doesn’t stick.
9. Bake at 400 F for 20 to 30 minutes, until the cheese has melted.
10. Remove the foil and add the toasted walnuts.
11. Put back in oven for another 10 or so minutes, until the cheese has started to toast.
12. Remove from oven and let cool for a few minutes before serving.
Pre-prepared pastry for two 9” crusts
¾ cup brown Sugar
½ cup white sugar
1 tablespoon molasses
¼ teaspoon salt
½ teaspoon cinnamon
¾ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 cups cooked pumpkin
1 2/3 cups evaporated milk
1. Combine the sugars, molasses, salt, spices and pumpkin in a large bowl.
2. In another bowl, beat eggs with milk.
3. Combine the two mixtures and mix thoroughly.
4. Roll, shape, prick bottom and bake pie crusts for 10 minutes at 400 °F Fahrenheit.
5. Fill partially-baked crusts with pumpkin pie mixture and bake 35-40 min at 400°F.
6. Cover edges with crimped foil or crust cover during baking.
7. Decorate top of pie with leaf and pumpkin shaped crusts – rolled, cut and baked on a cookie sheet until browned. Serve with homemade whipped cream!
From My New Roots
Yields 1 cake
½ cup raw almonds (pecans or walnuts also work)
½ cup soft medjool dates
¼ teaspoon sea salt
1½ cups raw cashews, soaked overnight (or for at least 5 hours)
Juice two lemons
Seeds 1 whole vanilla bean, or 1 teaspoon of alcohol-free vanilla extract
1/3 cup melted raw coconut oil
1/3 cup raw honey
1 cup raspberries
1. Place the nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect.
2. Scoop out the crust mixture in a 7-inch springform pan or a pie plate lined with saran wrap, and press firmly, making sure the edges are well packed and the base is fairly even throughout.
3. Rinse the food processor well.
4. In a small saucepan, warm the coconut oil and honey on low heat until liquid. Whisk to combine.
5. In your most powerful food processor or blender, place all filling ingredients except the raspberries, and blend on high until very smooth.
6. Pour about two-thirds of the mixture out onto the crust and smooth with a spatula.
7. Add the raspberries to the remaining filling and blend on high until smooth.
8. Pour onto the first layer of filling. Place in the freezer until solid.
9. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.
* EWG recommends choosing the organic version of this produce, if possible, to reduce your pesticide load.
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