In our go-go-go-go lives, it’s hard to find time to stop and smell the roses. Or, to stop and make a pumpkin pie. But the rewards are so much greater than the sum of the parts (eggs, brown sugar, pumpkin, fragrant cloves).
The tactile experience–the mixing, spooning, slicing, dicing, flipping–can be deeply meditative, therapeutic. Cooking at home with great, fresh Fairway ingredients will save your hard-earned money–going out costs big bucks. And you can cook precisely what you crave and love. You are no longer at the mercy of some chef, some trend.
That’s just the start. Nothing brings people together the way cooking does. Start a big, bubbling pot on the stove and watch your family and friends congregate. Guests always end up in the kitchen, somehow. If your home is a body, your kitchen is its heart.
Food is a universal language, a language of love, family, community, joy. Life. Humanity. So much promise from a dish of stuffing!
Wishing you an abundance of great food and love this holiday season. Here’s some great side dishes we’ll be cooking in our homes:
Cornbread Sausage Stuffing with Toasted Pecans
- 4 lbs cornbread, cut into small cubes
- 8 ribs celery, cleaned and chopped into small dice
- 4 medium Spanish onions, peeled and chopped into small dice
- 1 lb Fairway Hot Pork Sausage or Fairway Sweet Italian Sausage
- 2 lb cremini or button mushrooms, thinly sliced
- 4 sprigs thyme
- cups pecans, toasted
- 2 tbsp Fairway Extra Virgin Olive Oil
- 4 tbsp butter for onions (substitute with Fairway olive oil, if desired)
- 8 tbsp melted butter for cornbread (substitute with Fairway olive oil, if desired)
- Fairway Sea Salt and pepper, to taste
- Brush the cornbread cubes generously with melted butter or olive oil and place them in the oven until they are nicely toasted. Let cool.
- In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside.
- Sauté the onions in 4 tbsp of butter or olive oil for 5 minutes, do not brown them. Add the celery to the pan and continue to cook for 10 more minutes, but do not brown.
- In a separate sauté pan add 2 tbsp olive oil and allow it to get smoking hot.
- Add the mushrooms and cook over high heat keeping the mushrooms jumping for 1 minute. The edges of the mushrooms should become slightly charred.
- Place all of the cooked vegetables and the toasted pecans into a large bowl along with the two sprigs of thyme.
- Add the cornbread while the vegetables are still hot and gently fold together being careful not to break the corn bread up too much.
- Let it sit for a bit. If you add the cornbread while the vegetables are still hot the cornbread will absorb more of their flavors.
Makes: 3 1/2 cups
- 12 oz fresh cranberries
- 1 1/2 cups sugar
- 4 wide strips orange zest, plus 1 cup fresh orange juice
- Coarse salt and ground pepper
- In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper.
- Bring to a boil over medium-high heat.
- Reduce to a simmer and cook until sauce thickens, 20 to 25 minutes.
- Remove from heat and stir in orange juice.
- 3 lbs carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
- 1/4 cup olive oil
- 1 lemon, very thinly sliced, plus 2 tbsp fresh lemon juice
- 1/2 cup pitted Fairway Gaeta olives, halved
- 1/2 tsp crushed red pepper
- 2 tbsp chopped fresh flat-leaf parsley
- kosher salt and black pepper
- Fairway Gata Hurdes EVOO for drizzling
- Steam the carrots in a steamer basket in a large saucepan until tender, 6 to 8 minutes.
- Meanwhile, in a large skillet, warm the oil, lemon, olives, and crushed red pepper over medium-high heat until the lemon is softened, 3 to 4 minutes. Add the carrots, lemon juice, parsley, 1 tsp salt, and ¼ tsp black pepper and toss gently to combine.