Valley Natural Foods’ favorite holiday recipes were featured on TC Live, Monday December 6!
Crown Roast with Bread Stuffing
Pre-stuffed and unstuffed Pork Crown Roasts are available at the Valley Natural Foods meat and seafood counter. Our pork is raised locally and naturally by Hidden Stream Farm in Elgin, MN. We are happy to assist you with choosing the right size crown roast for your guests.
Pre-heat oven to 350 degrees. Place foil-wrapped roast into large roasting pan. Add 1 inch water to pan, then cover top of roast with foil. Cover pan with foil or lid. Bake up to 4 hours, or until meat thermometer reaches 165 degrees (inserted diagonally through the foil and down into center of meat), Place roast on serving platter, and slice between each pork chop before serving.
2 Bags Valley Natural Foods’ Stuffing Croutons (located in the Deli)
3 stalks celery, chopped medium/fine
½ large yellow onion, chopped medium/fine
1 stick butter, melted
1 Tbsp. rubbed sage
1 tsp. salt
½ tsp. black pepper
½ C. canola oil
1 C. organic chicken broth
2 14.5 oz cans Health Valley Organic Cream of Mushroom Soup
Combine the first 9 ingredients and mix well. Stir in mushroom soup and mix well again. Good for stuffing crown roast or poultry. May also be baked in a pan at 350 degrees until golden on top.
Raw Squash Salad with Craisins and Pecans
3/4 C. chopped pecans
2-1/2 lbs. finely shredded raw butternut squash (peeled and seeded first)
1 C. finely diced yellow onion
2 C. craisins (dried cranberries)
1/3 C. freshly chopped cilantro
1-1/2 Tbsp. ground coriander
1-1/2 Tbsp. ground cumin
1/2 Tbsp. sea salt, or to taste
Place pecans in a bowl and cover with water. Allow pecans to soak at room temperature for 1 hour. Shred squash in food processor fitted with fine shredding blade, or shred by hand with grater (should appear small and “rice” like). Drain water off pecans and combine with squash and remaining ingredients. Toss well and chill before serving.
Great over a wedge of soft cheese, as a relish with chicken or seafood, or just scooped up with chips!
12 oz. fresh local cranberries
2 Tbsp. finely chopped fresh cilantro
½ red onion, cut in a few slices
½-1 jalapeno pepper, seeded and minced
1 Tbsp. fresh lime juice
½ C. honey
Put everything in the food processor and pulse to medium consistency.
Classic Pumpkin Pie
One 9-inch unbaked deep dish pie crust
3/4 C. white sugar
1/2 tsp. salt
1-3/4 tsp. pumpkin pie spice
One 15-oz can organic pumpkin puree
One 12-oz can evaporated milk
Preheat oven to 425 degrees. Combine sugar, salt and pumpkin pie spice in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)