Tag: thanksgiving

Turkey Hash \\ Sweet Laurel

I’m always looking for a way to use all the turkey after Thanksgiving. This is such a delicious way to use up your holiday leftovers, and something all your loved ones will enjoy. Nick and I have really enjoyed this dish for breakfast, lunch, AND dinner. It is just one of those dishes that tastes even better the next day. Enjoy!

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash \\ Sweet Laurel

Turkey Hash

4 servings 


 

Ingredients:

3 tablespoons grass-fed butter, coconut oil or avocado oil

4 cups cooked shredded turkey or cooked ground turkey

2 large sweet potatoes, shredded ( l like to use white hannah sweet potatoes)

2 teaspoons Himalayan pink salt

2 teaspoons coriander

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

pinch cayenne pepper optional


 

Directions:

In a heavy duty pot, melt your grass-fed butter or coconut oil, or heat your avocado oil.

Add shredded sweet potato, salt to the pot and gently saute for about 10 minutes. Stir constantly.

Add all the spices and the cooked turkey. Stir and continue to heat. Serve.

The Sweet Laurel Pie Workshop \\ Sweet Laurel

CALLING ALL OF OUR CALLIGRAPHY ENTHUSIASTS because next weekend, we are holding our PIE + CALLIGRAPHY WORKSHOP! You’ll be BRUSH-ing up your skills and FALL-ing for a piece of our delicious treats. Sign up here for the event. Hope to see you there!

The Sweet Laurel Pie Workshop \\ Sweet Laurel

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

To prep for Thanksgiving this year, I teamed up with the hostess with the most-ess, Molly Sims, to bring you one of my favorite savory recipes: Swiss Chard and Butternut Squash Tart. This tart is so delicious and versatile, and can be served for brunch, lunch or dinner! I love popping in other flavors here too! I have made a version of tart with spinach, leek, dill, mint and feta for a spanakopita flavor, also delicious. Try this fall favorite of mine, and check out the video on Molly’s channel for step by step process! Enjoy!

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

 

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart \\ Sweet Laurel x Molly Sims

Swiss Chard and Butternut Squash Tart with Zucchini Lattice 

Gluten Free, Dairy Free, Paleo


 

Filling:

2 cups butternut squash, chopped into one-inch cubes

1 tablespoon coconut oil, avocado oil or ghee

2 cups of swiss chard, chopped

2 shallot

3 eggs

3 tablespoons fresh tarragon leaves

2 teaspoons chopped chives

1/4 teaspoon cayenne pepper

1/2 – 1 teaspoon Himalayan pink salt

1 zucchini

1 prepared crust recipe (recipe below)


 

Steam butternut squash for about 20 minutes until cubes are tender. Set aside.

Preheat oven to 350F.

Heat oil in a pan over medium heat. Add chard and cook for 4 minutes. Set aside.

Peel 8 – 10 ribbons from the zucchini, set aside.  Chop shallot in quarters, then separate each layer.

In a bowl, crack the eggs and beat until egg whites and yolks are blended. Add herbs and spices, followed by shallot. Add chard and stir. Season with pink salt.

Pour into crust. Place cubes of butternut squash into veggie and egg mixture throughout tart.

To make lattice topping, peel 8 – 10 ribbons from the zucchini, set aside. Place four strips of zucchini across tart. Take another ribbon and slowly weave zucchini under and over the four strips. Repeat with remaining zucchini.

Bake for 30 minutes, then broil for 3 minutes for added crisp if desired.


 

Crust:

2 cups almond or hazelnut flour

2 tablespoons coconut oil or avocado oil

½ teaspoon Himalayan pink salt

1 egg


 

Preheat oven to 350F.

Mix together all ingredients and press into tart pan with parchment paper. Pre-bake for 10-12 minutes. Set aside to cool, then fill with tart ingredients.

Enjoy!

Herbed Turmeric Stuffing \\ Sweet Laurel

Herbed Turmeric Stuffing // Sweet Laurel

Stuffing is a side that those of us eating grain free can tragically miss out on during the holidays. But, Turmeric Bread, our bread of the month, saves the day perfectly for this classic Thanksgiving dish. Plenty of herbs, cumin, and a combination of peppers also keep any mention of bland stuffing at bay. So whether you keep it as a side or put it in your Thanksgiving turkey this dish is sure to add a cozy kick to your holiday meal!

Herbed Turmeric Stuffing // Sweet Laurel

Herbed Turmeric Stuffing // Sweet Laurel


Turmeric Poblano Stuffing


For 6 servings

1/2 cup avocado oil or coconut oil
3 cups chopped white onions
5 garlic cloves, minced
18 ounces fresh poblanos, chopped
4 to 6 fresh jalapeños
2 teaspoons Himalayan pink salt
3⁄4 teaspoon fresh ground black pepper
3⁄4 teaspoon fresh oregano, roughly chopped
2 teaspoons fresg sage, roughly chopped
1 teaspoon ground cumin
8 cups cubed and lightly toasted tumeric bread
4 large eggs
1 cup chicken broth

Preheat oven to 375°F

Grease a 15 x 10 baking dish and set aside.

Heat oil in large skillet over medium heat. Add onions and garlic and sauté until translucent and tender (about 5 minutes). Add the fresh chiles and sauté until they begin to soften (about 12 to 14 minutes). Stir in ground chiles, salt, pepper, oregano, and cumin. Transfer the mixture into a large bowl to cool. Once cool, stir in the oregano and sage. You can stick it in the fridge to speed up the cooling process.

Add the cumin to the chili mixture and toss gently. Whisk the eggs and broth together, then pour over stuffing and toss gently to moisten. Transfer stuffing to the greased dish.

Cover dish with foil. Bake the stuffing until heated through, about 30 minutes. Remove foil and bake until top is golden, about 30 minutes longer.