Chef Market Basket

What if Annie Somerville, Craig Stoll, Joyce Goldstein, and Alice Waters were coming to cook your Thanksgiving dinner?  We’ve got the next best thing.

Whether you’re cooking for four, eight, or more, you’re well on your way to creating a successful Thanksgiving meal with our “Everything but the Bird” market basket. We’ve collaborated with longtime Ferry Plaza Farmers Market supporters Annie Somerville (Greens Restaurant), Craig Stoll (Delfina Restaurant Group), Joyce Goldstein (legendary chef and cookbook author), and Alice Waters (Chef, author, activist and the proprietor of Chez Panisse) to bring you four wonderful, market-inspired, and memorable Thanksgiving side dishes. The easy-to-follow recipes promise foolproof results in your kitchen.

Start the evening with Lightly Pickled Fall Root Vegetables from Alice Waters's The Art of Simple Food. Vinegar pickles can brighten up a charcuterie plate or can be served on their own as an hors d’oeuvre.

Rainbow Chard with Butternut Squash Seeds by Annie Sommerville is a simple sauté that is as much about the colorful chard stems as it is about the delicious sautéed greens, and Annie’s instructions ensure that you’ll cook them just right.

Craig Stoll shares a home adaptation for Delfina’s famous Roasted Brussels Sprouts. Honey, rosemary, and hazelnuts highlight the fresh, tender Brussels sprouts we’ve sourced especially for you.

Joyce Goldstein’s Sicilian-inspired Zucca al Forno (Baked Butternut Squash) will wake up taste buds with its memorable flavors. The slightly tangy squash gratin is enlivened with hints of mint and topped with slivered almonds.

Recipe Notes: All four recipes are vegan and gluten-free.

You'll need a few things from your pantry that are not included in the box (quantities shown are for a single box that serves 4 people):

• about 2 cups extra virgin olive oil
• 2 cups red wine vinegar
• 1½ cups white wine vinegar
  
• 2 tablespoons balsamic vinegar
• about a cup of sugar
• freshly ground black pepper and salt (preferably kosher or sea salt) to taste
•  ½ bay leaf, ¼ teaspoon coriander seed, and 2 whole cloves

Produce Sourced from:

• Chue’s Farm: Mint, rosemary
• Iacopi Farm: Brussels sprouts
• Everything Under the Sun: Garlic
• McGinnis Ranch: Butternut squash, carrots
• Snyders Honey: Wildflower honey
• Happy Quail Farms: Dried pepper
• Heirloom Organic Gardens: Rainbow chard, turnips, fennel
• G.L. Alferi Farms: Almonds, hazelnuts
• Hamada Farms: Lemons
• Dirty Girl Produce: Shallots