Have a Greenmarket Thanksgiving

As the winter holidays approach, take advantage of the last weeks of farm-fresh produce at the Fort Washington Greenmarket to prepare a hearty—and healthy—Thanksgiving dinner. The Institute of Human Nutrition offers recipes for the holiday table.

For inspiration and instruction, the faculty, staff, and students at Columbia's Institute of Human Nutrition shared some of their favorite recipes. People at the institute, which conducts human nutrition research and provides academic, professional education, and training programs in the field, recommend seasonal produce like butternut squash, kale, sweet potatoes, and cabbage for flavorful and nutrient-rich additions to  your holiday feast.

Check out the recipes below and pick up some of the fresh ingredients on Tuesday, November 18, and Tuesday, November 25, to prepare your holiday feast.

Butternut Squash Soup

- Mary F. Digiorgi, MPH, PhD, assistant professor of human nutrition (in surgery) at CUMC and associate director of the Medical Nutrition Program for Health Professionals

Ingredients

1 large butternut squash, peeled and cut into chunks 2 cans of chicken broth 1 large apple, peeled and cut into chunks 1 slice of white or potato bread 1 teaspoon of dry rosemary

Instructions

Boil all ingredients until soft. Using an immersion blender, blend until smooth. Season with salt and pepper to taste.

Cabbage-Carrot-Beet Slaw

-  Stefania Patinella, former cooking instructor for Medical Nutrition Program for Health Professors, director of food and nutrition programs for the Children's Aid Society

Ingredients

1/2 small cabbage, cored and finely shredded 2 tablespoons coarse sea salt 2 medium carrots, peeled and grated 1 medium beet, peeled and grated 1/4 cup chopped cilantro 1/3 cup pumpkin seeds 2 tablespoons lemon or lime juice 2 teaspoons honey 3 tablespoons olive oil or canola oil Salt and ground black pepper

Instructions 1. In a large colander, combine the shredded cabbage and sea salt. Massage the salt into the cabbage with your hands for a few minutes, then place the colander in a bowl or the sink. The cabbage will soften and let out water. After 30 minutes, rinse the cabbage under water. 2. In the meantime, combine carrots, beets, cilantro, and pumpkin seeds in a large bowl. Once rinsed, add the cabbage. 3. In a separate small bowl, whisk together lemon juice, oil, and honey and season with salt and black pepper. 4. Pour the dressing over the veggies and mix well until combined. Serve immediately.

Kale Salad

-  Stefania Patinella, former cooking instructor for Medical Nutrition Program for Health Professors, director of food and nutrition programs for the Children's Aid Society

Ingredients 1/4 cup extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice 2 tablespoons honey Sea salt Freshly ground black pepper 1, 8-ounce bunch kale—rinsed, stems discarded, and leaves finely shredded 1/2 cup raw sunflower seeds 1 apple, cut into matchsticks 1/2 cup dried apricots, sliced into 1/4-inch strips 1/4 cup grated Pecorino or Parmigiano cheese

Instructions 1. Whisk together the olive oil, lemon, and honey and season with salt and pepper. 2. Combine the kale, sunflower seeds, apples, and apricots in a large bowl. 3. Drizzle the dressing over the salad and add the grated cheese. Mix well. 4. For best results, set the salad aside for 30 minutes to allow dressing to soften kale.

Fall Soup (a.k.a. "Clear-­Out­‐the-Fridge Soup")

- Kendall Singleton, coordinator of admissions and thesis projects for the M.S. Nutrition Program at the Institute of Human Nutrition  

Ingredients

1/4 cup olive oil 3 potatoes, cubed 1 bunch leeks, diced 1/2 onion, diced 1 bell pepper, diced 3 cups green beans 1/4 teaspoon salt 1/8 teaspoon pepper 24 oz. low-sodium chicken stock Few sprigs of mint

Instructions

1. Place a few swirls (approximately 1/4 cup) of olive oil in a large stock pot. 2. Heat on medium heat and add potatoes. 3. Add other vegetables, salt,and pepper and stir to mix in oil completely for about five minutes. 4. Pour in chicken stock (vegetable stock would work just fine, too), stir, and let simmer for 25–­30 minutes. 5. Turn off heat and add salt and pepper to taste. Tear a few mint leaves and add to pot. 6. Give a few whirs of an immersion blender (if available) to lightly blend the soup, but not to a complete purée. 7. Garnish with mint

Roasted Sweet Potatoes

-  Stefania Patinella, former cooking instructor for Medical Nutrition Program for Health Professors, director of food and nutrition programs for the Children's Aid Society

Ingredients

2 pounds sweet potatoes 2 tablespoons olive oil Salt and ground black pepper to taste

Instructions 1.Preheat oven to 375° F. 2.Peel and cut the sweet potatoes into 1-inch cubes and place them on a rimmed baking sheet. 3.Add olive oil, salt, and pepper and toss until sweet potatoes are well coated. 4.Bake for about 30 minutes until potatoes are tender inside and browned around the edges.

Seasonal Salad

-  Stefania Patinella, former cooking instructor for Medical Nutrition Program for Health Professors, director of food and nutrition programs for the Children's Aid Society

Ingredients Romaine lettuce or other salad greens Cucumbers Tricolor carrots Tricolor beans Tricolor tomatoes Squash blossoms

Instructions Add lettuces to bowl. Cut all vegetables in bite-size pieces and arrange beautifully. Gently tear squash blossoms into smaller pieces and scatter over top. Add a dressing of your choice or the following: 1/4 cup of lemon juice, 1/4 cup of olive oil, 1 teaspoon fig (or other) jam. Salt and pepper to taste.