Make the Holidays Healthier with These 5 Homegrown Recipes

With fall in full swing, we can’t help but breathe in the crisp autumn air and exhale gratitude. It’s thankful season. And that means it’s time to start planning your holiday get-togethers.

A core component of such gatherings, of course, is food. And if you ask us, the only thing better than a home-cooked meal is a home-cooked meal that contains ingredients you grew yourself.

That’s why we’re excited to share the following recipes that will help you turn your fresh, homegrown produce into a heart-warming holiday feast that nurtures both body and soul.

Spicy Sautéed Kale and Sausage

Serves: 4 | Prep time: 5 minutes | Cook time: 30 minutes

Ingredients:

  • 1 large bunch (about 4–5 cups) of fresh Tower Garden kale, chopped
  • 1/2 lb. Italian sausage (or any sausage you prefer)
  • 1-2 tbsp. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 large yellow onion, chopped
  • 1 tsp. red pepper flakes
  • Kosher salt
  • Black pepper

Instructions:

  1. In a skillet, warm the olive oil over medium heat for about 1 minute.
  2. Add the garlic, cook until aromatic (about another minute), and add the chopped onion.
  3. Reduce the heat to medium-low and stir occasionally for another 3–4 minutes, or until the onions are translucent.
  4. Crumble the Italian sausage and add it to the pan with the garlic and onions. Season with salt and black pepper.
  5. When the sausage is beginning to brown (about 5 minutes), arrange the kale on top of it, and cover the pan with a lid for about 3 minutes to wilt the kale.
  6. Uncover and stir to coat the kale with oil. Cook for an additional 10–15 minutes, or until the kale is tender.
  7. Add red pepper flakes and salt to taste. Serve immediately.

Sage and Browned Butter Sweet Potato Hash (Vegetarian)

Serves: 4 | Prep time: 5 minutes | Cook time: 15 minutes

Ingredients:

  • 3 tbsp. fresh Tower Garden sage leaves, roughly chopped
  • 3 sweet potatoes, peeled and diced into small cubes
  • 1/4 cup butter
  • 2 garlic cloves, minced
  • Kosher salt
  • Black pepper

Instructions:

  1. In a large skillet, melt butter over medium heat with garlic for 2–3 minutes, stirring occasionally.
  2. Sprinkle in sage leaves and continue to cook until the butter begins to bubble.
  3. Add sweet potato cubes and season with salt and pepper to taste, stirring to coat the cubes in butter.
  4. Cover and allow to cook, stirring occasionally, for about 5–7 minutes, or until the sweet potatoes are soft.
  5. Garnish with a sprig of sage.

Parmesan Broccoli Bake

Serves: 4 | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:

  • 1 cup packed fresh Tower Garden basil
  • 3–4 cups Tower Garden broccoli crowns
  • 1/4 cup shaved Parmesan cheese
  • 3 garlic cloves, minced
  • 3 tbsp. extra virgin olive oil, plus extra for coating the baking pan
  • Kosher salt
  • Black pepper

Instructions:

  1. Preheat the oven to 350˚F.
  2. In a food processor or blender, combine about 3 tablespoons of olive oil with basil, garlic, and a pinch of salt and pepper. Blend ingredients into a paste. (If it seems too thick, add more oil.)
  3. Coat a medium-sized baking pan with olive oil to prevent sticking. Add the broccoli crowns to the pan and top with the basil-garlic paste.
  4. Stir, making sure every piece of broccoli is covered in the basil-garlic paste. Season with additional salt and pepper to taste, and sprinkle Parmesan cheese on top.
  5. Bake for 12–15 minutes. Then broil for 2 more minutes to brown the cheese.
  6. Leave the pan in the oven at 150˚F to keep the dish warm until ready to serve.

Parsley Mashed Potatoes (Vegetarian)

Serves: 4 | Prep time: 5 minutes | Cook time: 30 minutes

Ingredients:

  • 1 large bunch (about 1 1/2 cups) of Tower Garden parsley, de-stemmed
  • 1/4 cup fresh Tower Garden scallions, minced
  • 1/2 stick butter
  • 1 cup whole milk
  • 1 lb. Yukon gold potatoes, scrubbed and cut into 1-inch cubes
  • Kosher salt
  • Black pepper

Instructions:

  1. Bring a small saucepan of salted water to boil. Add the parsley, cook for 1 minute, and drain immediately.
  2. Transfer parsley to a food processor or blender and blend with an additional tablespoon of water until very smooth.
  3. Place potatoes in a large pot and cover them with water until they are submerged by about 1 inch. Add a generous pinch of salt and bring to a boil.
  4. While the potatoes cook, melt the butter with the scallions in a skillet over medium heat for about a minute until the scallions soften.
  5. Add whole milk, parsley purée, and salt and pepper to taste. Cook, stirring constantly, for about 5 minutes. Then reduce heat to low.
  6. After the potatoes have boiled for about 15 minutes and are soft, drain and return them to the pot. Mash them using a fork or potato masher and add a few tablespoons of the cream mixture at a time until it is full integrated.
  7. Season with additional salt and pepper, if you wish, and garnish with a few sprigs of parsley.

Roasted Lemony Brussels Sprouts (Vegan)

Serves: 4 | Prep time: 5 minutes | Cook time: 40 minutes

Ingredients:

  • 1 1/2 lbs. of Tower Garden Brussels sprouts, halved
  • 8 oz. can of chickpeas, drained
  • 1/4 cup lemon juice
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1–2 tbsp. extra virgin olive oil
  • Kosher salt
  • Black pepper
  • Red pepper flakes

Instructions:

  1. Preheat oven to 350˚F.
  2. In a large bowl, mix Brussels sprouts with chickpeas, olive oil, and lemon juice. Season with salt, black pepper, and red pepper flakes to taste.
  3. Stir until all the sprouts and chickpeas are evenly coated and transfer to a large baking sheet.
  4. Roast in the oven for 30–35 minutes, turning the sprouts over every 8–10 minutes.
  5. Once sprouts are tender and crispy, take the baking sheet out of the oven and mix in the sun-dried tomatoes.
  6. Transfer to a dish and keep covered until serving time.

Happy (Homegrown) Holidays!

Which of these recipes will you try this holiday season? Drop a comment below to let us know.

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