For this week’s Heinen’s Sunday Supper, the couple behind the gorgeous local recipe blog, Modern Farmette, is updating their traditional Thanksgiving feast with new favorite dishes rich with the flavors of the season. On their menu for this year’s Thanksgiving? A feast fit for two (or more) featuring Stuffed Cornish Hens, Rainbow Hash, Roasted Grape Crostini with Double Cream Brie, Citrus Vanilla Cider & Spiced Farm Pumpkin Pie. Watch as they work their magic…
Thanksgiving marks the beginning of our favorite time of year. We love everything the season brings and Thanksgiving holds some of our most meaningful memories. In our crazy, fast-paced lives it’s a time for us to slow down, enjoy our family & friends, and connect over the dinner table with wonderful food and laughter.
We’re all about keeping things simple with healthy & familiar home-cooked favorites. We know Thanksgiving isn’t a relaxing time for everyone; so this year we thought why not change things up! Today we’re bringing you a few of our favorite dishes, hand-picked with Thanksgiving for two in mind. No matter how many people you’re cooking for this year, these recipes are sure to have everyone smiling around your table.
We started by picking up two Cornish hens from Heinen’s. Stuff the hens with your favorite stuffing. Our favorite stuffing is super normal so decided to get creative this year! We stuffed one of our hens with with butternut squash & quinoa and the other with spinach & cream cheese.
(Yield: 2 hens, 6 servings)
- 2 Cornish hens
- Fresh rosemary
- Fresh thyme
- 1 lemon, sliced
- Salt and pepper
- Red grapes, optional, for roasting
- Preheat oven to 450ºF.
- Dry off chicken and stuff with your favorite stuffing. Tuck wings.
- Dot with butter, add lemon slices, and sprinkle with spices. Add grapes if desired.
- Bake until chicken is cooked, but still moist, about 40 minutes. Internal temperature should reach at least 165ºF.
Say goodbye to the green bean casserole. This rainbow hash is a beautiful way to add color and fresh ingredients to the dinner table. Seriously – it’s SO good!
(Yield: 4 servings)
- 2 tbsp. olive oil
- 1 medium sweet potato, peeled and cubed
- 1 medium purple potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- 2 cups fresh kale, stems removed and coarsely chopped
- 1 garlic clove, minced
- In a large skillet, heat oil over medium heat. Cook potatoes, carrot and seasonings, stirring occasionally, about 15 minutes or until tender.
- Add kale and garlic; continue cooking until vegetables are lightly browned and kale is tender, 2-4 minutes.
One day weʼll have cows & goats and weʼll make our own cheese, but this will have to do for now. This appetizer is sure to have your guests BEGGING for more. Every ingredient is equally important; so make sure to find quality brie and great crackers. Heinen’s has everything you’ll need.
- 4-6 cups red grapes
- 2 tbsp. olive oil
- Sprigs of fresh rosemary, to taste
- Salt and pepper, to taste
- Double cream brie
- Crackers of choice
- Preheat oven to 450ºF.
- Toss grapes in olive oil and herbs.
- Roast grapes for about 20 minutes, or until they begin to split.
We’re in love with this cider recipe. The ingredients create an incredible depth of flavor.
(Yield: 10 servings)
- 8 cups apple cider
- 1/4 cup thawed orange juice concentrate
- 1/8 tsp. salt
- 3 cinnamon sticks (3 inches)
- 1 tsp. whole cloves
- 1/4 tsp. vanilla extract
- Apple slices, optional
- In a large saucepan, combine apple cider, orange juice concentrate, salt, and spices.
- Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend. Strain; discarding spices. Stir in vanilla. Serve with apple or orange slices, if desired.
Thanksgiving wouldn’t be complete without pie. In our home, it’s not pie unless it’s homemade! Miranda’s take on the classic pumpkin pie is so lovely – your guests won’t be able to resist it. The combination of spices give it a rich color and deep flavor.
(Yield: 8 servings)
- 1 baked pie crust
- 2 eggs
- 2 egg yolks
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 3 tbsp. melted butter
- 1 ½ cup pumpkin puree
- 1 ½ cup heavy cream
- 1 ¾ tsp. cinnamon
- 1 ¼ tsp. ginger
- ½ tsp. nutmeg
- ¼ tsp. cloves
- ½ tsp. vanilla extract
- ½ tsp. salt
- Preheat oven to 275ºF.
- Whisk eggs, yolks and sugars in a bowl. Add the butter, pumpkin, cream, spices, vanilla, and salt, whisk to combine.
- Pour the mixture into the baked pie crust and bake until almost set, about 1 ½ hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.