QUICK PICKLED VEGETABLES – DE NIGRIS

20 Monday Apr 2015

Posted by Ceri Wilkin in Recipes, Vegetables

Tags

crudités, cucumbers, DeNigris, green beans, healthy, pickled, quick, radishes, Seasoned Italian White Wine Vinegar, summer, Vegetables

Content sponsored by #DeNigris1889; all opinions are my own.

Following a recent trip out of town, where one of our most memorable meals started with complimentary crudités, I began to notice that many magazines featured a crudite plate with recipes for various dips and vinaigrettes to accompany them. Since returning home, preparing fresh vegetables and attempting to artfully and enticingly display them on a platter has become a favored early evening routine, usually just for our family, but on occasion we have also served them as antipasto to friends.

As well as crudités, pickled vegetables have been appearing as an appetizer option on restaurant menus with increasing frequency, so I decided to transform our pre-dinner produce plate with the addition of pickled vegetables for a recent dinner party.

Since it was a busy day, filled with cleaning the house, horse riding lessons, a special breakfast with the kids and picking up their friends for a sleep over, I didn’t have a lot of time to spend in the kitchen. Rather than muddle my way through the steps of preparing a pickling brine, I conveniently reached for my bottle of De Nigris Seasoned Italian White Wine Vinegar with Italian Herbs. After sampling a small amount from a spoon, I knew it would be a perfect compliment to the fresh seasonal vegetables. The tartness balanced impeccably with a slight sweetness, and the flavorful herbs.

As a child, cucumbers steeped in vinegar was a summer time dinner staple, so naturally that was the first vegetable I reached for.

De Nigris Seasoned Vinegar with sliced cucumbers ready to be pickled

After blanching green beans and a beautiful assortment of radishes, I drizzled them with the vinegar. All this was done minutes before our friends arrived, allowing the vegetables time to marinate while guests were being greeted, purses taken, and cocktails mixed.

Quick Pickled Green Beans

Radishes ready to blanch

Sprinkling sea salt on a blanched and pickled radish

Guests enjoying Quick Pickled Vegetables

QUICK PICKLED VEGETABLES

Quick Pickled Cucumbers

Assorted vegetables of your choice

1 bottle of De Nigris Seasoned Italian White Wine Vinegar with Italian Herbs

Peel and chop vegetables as needed, blanching any you would like. Cover vegetables in Vinegar, let marinate to taste.

Enjoy!

THAI GREEN CURRY and KUMARA AND VEGETABLE CURRY

21 Wednesday Jan 2015

Posted by Ceri Wilkin in main, Recipes

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coconut milk, curry, green, green beans, kaffir lime leaves, pork, thai, vegetable

It has been a long time since I tasted my first ever Thai Green Curry. I was with a dear friend, at an outdoor table in Christchurch, New Zealand. I don’t even remember the name of the restaurant any more, but it felt very daring, adventurous and exotic at the time, and green curry has held a special place in my heart ever since.

THAI GREEN CURRY

2 tablespoons oil, divided

8 ounces pork tenderloin, cut into cubes

1 clove garlic, minced

3 tablespoons Thai green curry paste

1 cup chicken broth

1 red bell pepper, cubed

2 cups green beans, cut into 2-inch pieces

1 tablespoon minced ginger

2 1/2 teaspoons chopped kaffir lime leaves

2 tablespoons fish sauce

1/4 cup Thai basil leaves

black and white sesame seeds, for garnish

Heat a large pan over high heat. Add 1 tablespoon of the oil and heat until the oil is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, about 2 minutes. Remove from pan. Add remaining oil to the pan. Add the garlic and curry paste and cook until aromatic, about 2 minutes. Add the stock and bring to a simmer, about 1 minute. Add the red pepper, green beans, ginger, lime leaves and fish sauce. Cook until the vegetables are tender, about 6 to 8 minutes. Add the pork and cook until heated through. Remove from heat and stir in the basil leaves.

Sprinkle with sesame seeds and serve immediately.

Enjoy!

Recipe adapted from USA Weekend, November 2014

www.usaweekend.com/section/FOOD04/Recipe-Archive

KUMARA AND VEGETABLE CURRY

3 tablespoons Thai green curry paste

2 tablespoons fish sauce

1 tablespoon vegetable oil

1 teaspoon grated fresh ginger

750 grams kumara, peeled and cubed

400 gram can of coconut milk

1 cup chicken stock

3 cups sliced vegetables (I used red capsicum, broccoli, courgettes and mushrooms)

1/2 cup basil leaves

Place the curry paste, fish sauce, oil and ginger in a large saucepan and stir over medium heat for 2 minutes.

Add the kumara and stir for 1 minute. Add the coconut milk and chicken stock, bring to a simmer and cook for 10 minutes.

Add the sliced vegetables and cook for a further 10 to 15 minutes, or until tender.

Pour the curry into a serving bowl and sprinkle with basil. Serve with steamed rice.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

BALSAMIC MAPLE ACORN SQUASH and OLIVE ALMOND GREEN BEANS and BACON RANCH ROASTED CAULIFLOWER

24 Monday Nov 2014

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

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acorn squash, almond, bacon, balsamic, cauliflower, green beans, maple, olive, ranch

Delicious ideas for Thanksgiving sides to compliment your Turkey.

BALSAMIC MAPLE ACORN SQUASH

Heat oven to 400F. Cut 1 acorn squash lengthwise in half, remove and discard seeds. Place squash halves, cut sides down on a cutting board. Cut each half crosswise into 6 slices, place in a large bowl. Mix 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 3 tablespoons of maple syrup and 1/2 teaspoon of ground nutmeg until blended. Add to the squash, toss to evenly coat. Spread onto a foil-covered rimmed baking sheet. Bake for 45 minutes, or until squash is tender, turning after 25 minutes.

Enjoy!

Recipe adapted from Kraft Foods

www.kraftrecipes.com/

OLIVE ALMOND GREEN BEANS

Cook 1 pound of trimmed green beans in boiling water in a large saucepan for 3 minutes or until crisp tender, drain well. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan, swirl to coat. Add green beans, 1/4 cup sliced toasted almonds, 3 tablespoons chopped pitted kalamata olives, and 1 tablespoon grated lemon rind. Season to taste with salt and pepper. Cook bean mixture 2 minutes, tossing well.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

http://www.cookinglight.com/

BACON RANCH ROASTED CAULIFLOWER

Heat oven to 450F. Toss 4 cups cauliflower florets with 1/3 cup ranch dressing in a medium bowl. Spread onto a foil-covered rimmed baking sheet. Bake for 20 minutes, or until tender. Place in a medium bowl, add 6 slices of cooked and chopped bacon, and 2 thinly sliced green onions, mix lightly.

Enjoy!

Recipe adapted from Food and Family, Fall 2014

http://www.kraftrecipes.com/

Green Beans with Green Olive Dressing {Fayetteville Pilates & Barre}

14 Wednesday May 2014

Posted by Ceri Wilkin in Guest Posts, Recipes, Side Dishes, Vegetables

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dressing, Fayetteville Pilates and Barre, green, green beans, lemon, olive, side

I love the variety and versatility of all vegetables, and these wonderful Green Beans with Green Olive Dressing are no exception.
The tart lemon and brininess of the green olives are a lovely surprise in this delightful dish.

GREEN BEANS WITH GREEN OLIVE DRESSING

2 cups pitted green olives
1/4 cup olive oil
1/4 cup fresh parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 1/2 pounds green beans, trimmed

In a food processor, combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and process until the mixture is almost a paste.
Season to taste with salt and freshly ground black pepper. Set aside for at least 30 minutes.
Meanwhile, steam green beans for 10 to 12 minutes, or until just tender. Toss green beans with about half of the olive mixture before serving. Serve extra alongside as desired.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2013
www.bhg.com/recipes/‎

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

27 Wednesday Nov 2013

Posted by Ceri Wilkin in Uncategorized

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bacon, brussels sprouts, butternut squash, creamed, duck fat, garlic, green beans, honey, lemon, mirin, parmesan, parsnips, potatoes, sides, spinach, sweet potatoes, Thanksgiving

Lots of delicious side dishes. As much as I love turkey on Thanksgiving day – a tradition I didn’t grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/…/daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/recipes‎

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON

2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

RUM SPIKED GINGER BEER COCKTAILS and GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS and ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING and PORK CHOPS WITH PEAR AND GINGER SAUCE and GINGERED GREEN BEANS and EASY GINGERBREAD and GINGER OAT CRUNCH

17 Sunday Nov 2013

Posted by Ceri Wilkin in Cocktails, Dessert, main, Salad, Soup

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bacon, dinner, ginger, gingerbread, green beans, parmesan, parsnip, pear, pork chops, rum, side, sweet

I have been on quite a ginger kick lately – I didn’t realize it until I had gathered my recipes from the past week to sit down and write them – sweet to savory, cooking for dinner parties, family, and friends, I pretty much covered everything!

RUM SPIKED GINGER BEER COCKTAILS

In a pitcher, combine 6 ounces of dark rum and 1/4 cup fresh lime juice. Refrigerate. Add two 12 ounce bottles of chilled ginger beer and divide among glasses.
Garnish each with a lime wedge.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS

1 onion, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons maple syrup
14 ounces of chicken broth
1 pound of parsnips, peeled and chopped
1/4 to 1/2 cup of half and half
salt and pepper to taste
Bacon Parmesan Crisps – recipe to follow

Saute onion and celery in hot oil in a saucepan over medium heat, 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute for 1 to 2 minutes. Stir in broth and parsnips, cover and bring to a boil over medium high heat.
Reduce heat to medium low, and simmer for 18 to 20 minutes or until parsnips are tender. Remove from the heat and let cool for 10 minutes.
Process parsnip mixture with an immersion blender until smooth. Stir in half and half, cook over low heat for 2 to 4 minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Bacon Parmesan Crisps.

BACON PARMESAN CRISPS

French baguette slices, 1/2 inch thick
olive oil
slices of parmesan cheese
cooked bacon slices
salt and pepper to taste

Heat oven to 400F. Arrange bread slices on a baking sheet, drizzle with olive oil, bake for 5 to 8 minutes, until lightly browned.
Place a piece of cheese and a third of a slice of bacon on each bread slice, season with salt and pepper to taste.
Bake for 5 minutes.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com/food/‎

ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING

1/4 cup plus 2 tablespoons ginger and pear preserves
1/2 cup pear infused white balsamic vinegar
1 shallot, diced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 to 6 cups arugula
2 pears, cut into wedges
8 slices of smoked provolone cheese
1/4 cup chopped toasted walnuts

Process the ginger pear preserves, vinegar, shallot, mustard, salt and pepper in a food processor, 30 seconds to 1 minute or until smooth. Pour olive oil in, processing until smooth.
Transfer to a bowl, set aside.
Place arugula on serving plates, top with pears, provolone and walnuts.
Drizzle with vinaigrette.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

PORK CHOPS WITH PEAR AND GINGER SAUCE

5 pork chops
salt and freshly ground black pepper to taste
2 teaspoons oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2/3 cup white wine
1 cup chicken broth
1 pear, peeled, cored and sliced lengthwise
1 tablespoon grated ginger
6 green onions, thinly sliced
2 teaspoons cornstarch, mixed with 2 teaspoons of water

Season pork with salt and pepper. Heat oil in a large non-stick skillet, over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate to keep warm.
Add vinegar and sugar to the pan, stir to dissolve the sugar. Cook over medium-high heat for about 10 to 20 seconds, until the syrup turns a dark amber color. Pour in the wine and bring to a simmer, stirring. Add broth, pears and ginger, bring to a simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add green onions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan, turn to coat with the sauce.
Enjoy!

Recipe adapted from The Morning News, January 2005

GINGERED GREEN BEANS

2 pounds whole green beans, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
salt

In a large pot of boiling salted water, cook the beans until crisp tender, about 4 minutes. Drain the beans and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
Enjoy!

Recipe adapted from Food and Wine, December 2010
www.foodandwine.com/recipes‎

EASY GINGERBREAD

1 teaspoon powdered ginger
1 1/4 cups flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg, well beaten
1 teaspoon baking soda
1/2 cup boiling water

Heat oven to 350F.
Grease a loaf pan.
Sift ginger and flour together. In a large bowl, beat the butter and brown sugar until well combined. Add flour mixture and blend well. Beat in molasses and egg.
Dissolve baking soda in boiling water, add to batter and mix well. Pour into prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2003
www.arkansasonline.com/news/features/food/‎

GINGER OAT CRUNCH

150 grams of butter
1 tablespoon golden syrup
1 cup brown sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup self raising flour
2 teaspoons ground ginger
GINGER ICING
125 grams butter
1 tablespoon golden syrup
1 1/2 cups icing sugar
2 teaspoons ground ginger
40 grams of crystallised ginger

Heat oven to 180C.
Melt together butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture into a 19 by 26 centimeter tin, well greased.
Bake for 20 minutes until a light golden color. Allow base to cool until just warm.
TO MAKE THE GINGER ICING
Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
Enjoy!

Recipe adapted from New Zealand Womans Weekly, July 2010
http://www.nzwomansweekly.co.nz

GREEN BEANS WITH TOASTED WALNUTS AND DRIED CHERRY VINAIGRETTE

19 Monday Nov 2012

Posted by Ceri Wilkin in Uncategorized

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dried cherries, green beans, side, table setting, Thanksgiving, vinaigrette

I have made this dish several times before, and have always loved it. We had friends over for dinner, and I thought this would fit perfectly into the menu. A delicious cheese with rustic bread, a very special, velvety soup, these green beans as a complimentary side to the roasted salmon we served, all finished off with a light and airy pavlova.
I decorated the table with parsley in different clay pots, and gave them to our guests at the end of the evening, along with homemade granola.
It was a wonderful evening, with dear friends and great conversation abounding throughout every course.

GREEN BEANS WITH TOASTED WALNUTS AND DRIED CHERRY VINAIGRETTE

1/3 cup olive oil
1/3 cup shallots, finely chopped
4 tablespoons cooking sherry
2 tablespoons cilantro, finely chopped
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/3 cup dried cherries
1 pound haricots verts
1/2 cup walnuts, toasted and chopped

Whisk olive oil, shallots, sherry, cilantro and 1/2 teaspoon pepper in a small bowl. Stir in dried cherries.
Cook green beans in a large pot of boiling, salted water until crisp tender, 3 to 4 minutes. Drain and toss with vinaigrette and walnuts.
Enjoy!

Recipe adapted from Bon Appetit, November 2010

Recipe Doodle

Tag Archives: green beans

QUICK PICKLED VEGETABLES – DE NIGRIS

THAI GREEN CURRY and KUMARA AND VEGETABLE CURRY

BALSAMIC MAPLE ACORN SQUASH and OLIVE ALMOND GREEN BEANS and BACON RANCH ROASTED CAULIFLOWER

Green Beans with Green Olive Dressing {Fayetteville Pilates & Barre}

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

RUM SPIKED GINGER BEER COCKTAILS and GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS and ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING and PORK CHOPS WITH PEAR AND GINGER SAUCE and GINGERED GREEN BEANS and EASY GINGERBREAD and GINGER OAT CRUNCH

GREEN BEANS WITH TOASTED WALNUTS AND DRIED CHERRY VINAIGRETTE