Thanksgiving Recipes

Farmers Markets, Proteins, Recipes, Thanksgiving

Since we’re already doing an article on Duerksen’s Turkey Farms this week, we asked our partners at two of the region’s best-known natural food stores for a few recipes to help us fill out our Thanksgiving table.  Here are some delectable dishes from The Grain Train in Petoskey and Oryana Natural Foods in Traverse City.  You can also find many local ingredients are the area’s extended season or indoor farmers markets.  See Tricia Phelps’ article on where to shop from last month’s Local Food Companion here.

Purdue Thanksgiving Dinner

Photo courtesy of Purdue University Agricuture

Side Dishes

Oryana’s Roasted Potatoes and Parsnips with Rosemary

Oryana Roasted Potato

1 lb Providence Farm blue potatoes, diced medium
1 lb Second Spring Farm parsnips, peeled, diced medium
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
sea salt and black pepper to taste

  1. Heat oven to 450 degrees.
  2. On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips, rosemary, and potatoes with oil and season generously with salt and pepper. Spread in a single layer.
  3. Roast until tender and golden, tossing once or twice, about 30 minutes. Serves 4.

Potatoes and parsnips in a single layer on cookie sheets just before going into a hot oven.
Tags: vegan

Roasted Rutabaga

Serves 3 – 4
3 medium-sized Second Spring Farm rutabagas
3 tablespoons olive oil
2 teaspoons herbes de provence
2 teaspoons seasalt
1 teaspoon natural cane sugar

  1. Heat oven to 400 degrees.
  2. Peel rutabaga and cut into 1/2-inch cubes.
  3. Place rutabaga cubes in a large bowl and drizzle with olive oil. Stir to coat, sprinkle with remaining ingredients and stir again.
  4. Transfer rutabaga to a rimmed baking sheet. Roast in center of the oven until edges brown and rutabaga is tender, about 45 minutes, stirring about halfway through.

You can experiment with seasonings. Try curry, cumin, chili powder, or thyme or rosemary.
The rutabaga is a close relative of the turnip but with yellowish-orange flesh and can be six to eight inches in diameter. Although it can be bitter like its cousin, the best ones are slightly sweet.
Tags: vegan vegetarian dairy-free

Butternut Squash Provencal from The Grain Train

Butternut Squash Provencal

Image from


Approx. 5#’s butternut squash, peeled & cut into 1/2” cubes. ( start with 8# of whole squash).
2 T. olive oil 2 t. sea salt 2 t. black pepper
2 T. garlic puree 1 bunches parsley, chopped

Assembly – In large mixing bowl, toss cubed squash w/ olive oil, garlic puree, salt, & pepper. Spread on two large lined sheet trays. Bake in oven at 350F for 15 minutes, stir & return to oven until butternut is fork tender & browned (check in 5-10 minute intervals). Garnish with parsley. Serve hot or cold.


Oryana’s Pumpkin Soup

Oryana Pumpkin Soup

1 small onion, chopped
1 smaller stalk celery, chopped
2 teaspoons butter or extra virgin olive oil
1 8 oz. can Omena Organics pumpkin puree or 2 cups fresh pumpkin puree
2 cups chicken or vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup Shetler’s whole milk
Seas salt and white pepper to taste
Optional: Greek-style yogurt, toasted spiced pumpkin seeds for garnish

  1. In a large saucepan, heat oil over medium heat. Add the onion and celery and cook until softened, about 8 minutes.
  2. Add the broth, pumpkin, cinnamon, nutmeg, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. Blend, using an immersion blender, until smooth. Stir in the milk and heat through but don’t allow to boil.
  3. Ladle into warmed bowls and garnish with a sprinkling of pumpkin seeds and a dollop of yogurt. Serve immediately.  Serves 4

Pumpkins are in season right now so you can make your own puree by roasting a small pie pumpkin and whipping the flesh in a food processor.

Make this soup dairy-free by substituting coconut milk for cow’s milk and omit the yogurt.
Tags: vegetarian fall winter dairy-free


Oryana’s Pumpkin Custard

Image Courtesy

– ¾ cup Omena Organics pumpkin puree
– 2 large eggs
– 1 ½ cups whole coconut milk
– 1 teaspoon vanilla extract
– ½ cup brown sugar
– 2 teaspoons cornstarch
– ½ teaspoon cinnamon
– ¼ teaspoon ground ginger
– ¼ teaspoon salt

  1. Preheat the oven to 350°.
  2. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla.
  3. In another bowl, stir together the brown sugar, cornstarch, spices, and salt and add to the pumpkin mixture. Stir until combined and pour into four 3/4-cup custard cups.
  4. Place the cups in a 9 x 11 inch baking pan and add enough warm water to come halfway up the sides of the cups. Bake for 50 minutes, or until set and browned lightly. Transfer the custards to a wire rack to cool. Serves 4.

More Recipes Below:

Don’t miss our “no-cook” yogurt recipe here.

Oryana’s recipe pages here.

And a collection of recipes from Duerksen’s Turkey Farms here.