Local Thanksgiving Inspiration

Ingredients

• 3 cups all-purpose unbleached flour
• 1 teaspoon salt
• 1 1/4 cups lard, cold and coarsely chopped
• 1 egg
• 5 1/2 tablespoons water
• 1 teaspoon vinegar

Instructions

1. In a large bowl, combine the flour and salt.
2. Using a pastry blender, cut in the lard until the mixture is very fine.
3. In a separate bowl, beat together the egg, water, and vinegar.
4. Make a small well in the flour mixture and add the liquid; mix just until the dough comes together in a ball.
5. Divide the dough into 4 equal pieces and flatten into disks; wrap individually in plastic and refrigerate for at least 30 minutes before rolling.
6. To make a double-crust pie with a solid top crust, roll out 2 disks of dough about 1 inch larger than the pie plate. Fit one crust into the bottom of the pie plate. Fill the pie with the desired filling; slightly moisten the edge of the bottom crust. Take the second crust, fold it in half, gently place it over the pie filling, and unfold, centering it on the pie plate; press the edges into the bottom crust to seal. Trim the excess dough to leave an overhang of about 3/4 inch. Crimp or flute the edges with your fingers. To allow steam to escape, gently prick the top crust with a fork several times or slash vents with a sharp knife.

Ingredients

• 2 pounds parsnips
• 1/4 teaspoon freshly ground pepper
• 7 tablespoons extra virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 6 green onions, cut into 3-inch pieces
• 1/2 cup finely chopped fresh mint
• 2 tablespoons finely chopped shallots
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced

Instructions

1. Preheat oven to 400°. Peel parsnips, and cut into 2- to 3-inch-long pieces; cut each lengthwise into 1/3-inch-thick strips. Place in a lightly greased 15- x 10-inch pan; toss with pepper, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt.
2. Bake at 400° for 25 minutes. Add green onions; toss. Bake 10 to 15 more minutes or until parsnips are tender and browned. Transfer to a serving platter.
3. Whisk together mint, next 3 ingredients, and remaining 1/2 tsp. salt until blended. Gradually add remaining 5 Tbsp. olive oil in a slow, steady stream, whisking until smooth. Spoon over vegetables. Serve immediately.

Ingredients

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Instructions

1. Combine first 6 ingredients. Blend thoroughly and pour into a buttered 1 1/2 to 2-quart casserole dish.
2. Mix remaining ingredients together and sprinkle over top.
3. Bake at 350° for 30 to 40 minutes, until hot and browned.

Ingredients

• 4 1/2 pounds fresh collard greens
• 1 pound bacon, chopped
• 1/4 cup butter
• 2 large onions, diced
• 3 cups chicken broth
• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); coarsely chop collards.
2. Cook bacon, in batches, in an 8-qt. stock pot over medium heat 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon, and drain on paper towels, reserving drippings in stock pot. Reserve 14 cup bacon.
3. Add butter and onions to hot drippings in skillet. Sauté onion 8 minutes or until tender. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients, and remaining bacon.
4. Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.
5. Stir in Béchamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time, to desired consistency. Transfer to a serving dish, and sprinkle with reserved 1/4 cup bacon.