featured healthy holiday recipes

L-R Christiani Pitts, Will Sedwick Dozier, Megan Wheeler, Kelly Methven, Madison Johnson, Shelby Nichols, Sarah Mitchel, Robert Teasdale.

photo by Genny Wynn

by anna rabhan
Snow Pea Shoot Salad
(contributed by Scott Johnson of Twinn Bridges Farm)

Make your favorite vinaigrette. Then dice some Crimini mushrooms, sauté, cool and add to your vinaigrette. When you are ready to serve, spoon some dressing over your rinsed and dried pea shoots in a large bowl and mix and serve.

Kohlrabi Au Gratin
(contributed by Vivian Bayona and Francisco Arroyo of KYV Farm)

Preheat oven to 350 degrees Fahrenheit. Layer two small, thinly sliced kohlrabies in the bottom of a shallow, buttered one-quart casserole dish. Layer with one tablespoon of finely chopped onion, three tablespoons of shredded Parmesan cheese, ½ cup of whipping cream, the leaves of two small kohlrabi, ½ teaspoon of salt and ½ teaspoon of black pepper. Repeat layers using the same amounts. Top with two or three tablespoons of shredded Parmesan and three tablespoons of seasoned, fine dry bread crumbs. Bake covered for 30 minutes and uncovered for 15 minutes.

Bulldog Brittle
(contributed by Betty Musick of Musickal Acres)

Line a 10-by-15-by-1 cookie sheet with aluminum foil. Layer 1½ packages of graham crackers on bottom of cookie sheet. Sprinkle one cup chopped pecans over crackers. Bring ½ stick of margarine (do not substitute), one stick butter and ½ cup granulated sugar to a boil. Cook for two minutes. Pour over nuts. Bake 10 to 12 minutes at 350 degrees. Cut immediately into squares or let cool and break into pieces. Store in airtight container.

Baked Winter Squash
(contributed by Scott Johnson of Twinn Bridges Farm)

This recipe works with any variety of winter squash. Slice squash in half lengthwise. Scoop out the seeds and place squash, cavity side up, on a sheet pan. Make an equal part mixture of butter, brown sugar and Dijon mustard and spread liberally over the squash. Preheat oven to 400 degrees Fahrenheit and put the squash in, adding a little water to the pan. Thirty minutes later, check to see if fork tender. When done, add some Maytag or Stilton blue cheese to the top of each squash and put back in oven just long enough for the cheese to melt in a little.