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Holiday FRESH Twist

Are you facing a rut this holiday season trying to change up your recipes but stay with the delicious foods your family has come to love? Let us help you put a little twist in your menu.

Not everyone likes deviled eggs at Thanksgiving, but I sure do not happen to be one of those people. In fact, I would love deviled eggs at any occasion that I could possibly find. They are one of my favorites! Ever thought about adding some maple syrup to your deviled eggs? I know I sure had not, but I found this recipe on our FRESH website and couldn’t resist the thought of maple syrup mixed in with my eggs! I gave it a try, and my oh my, I had a family that was sure glad I did! Check out this recipe:

Maple Pecan Deviled Eggs

12 hard-boiled eggs, halved with yolks placed in a separate bowl
1/4 cup cream cheese
1/4 cup ricotta cheese
2 tsp honey mustard
1 tsp cinnamon
2 Tbs maple syrup (more for desired consistency)
salt and pepper, to taste
1/4 cup toasted pecans, chopped

In a mixing bowl, combine egg yolks, cream cheese, ricotta, honey mustard and cinnamon. Stir until all ingredients are incorporated. Add maple syrup and stir. More maple syrup may be needed to reach desired consistency. Add salt and pepper to taste. Place mixture in a plastic bag for piping. Squeeze ingredients down to one corner. Snip off that corner and pipe into halved portions of hard-boiled egg whites. Garnish with toasted pecans. Chill and serve.

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Now, if that is not enough yumminess to add to the table this year, let me share with you one more! I love potato casseroles. I always gravitate toward those at Thanksgiving and make sure I try out the different varieties. After all, there is so much you can do with potatoes! And, I haven’t found too many that I don’t care for. This one in particular was delicious. It changed up the potato “casserole” and was a nice change of pace. This recipe calls for Grana Padano cheese, which can be found in our Charcuterie & Cheese department. This is a cheese that originated in Italy and has a granular texture with an intensely sweet flavor. Here is the recipe:

Grana Padano Potatoes

4 large potatoes
flour, seasoned with salt and pepper for dredging
sunflower oil
1 liter marinara sauce
1 lb FRESH mozzarella, sliced into 1/4-inch slices
4 Tbs fresh basil, chopped
1 cup Grana Padano cheese, grated

Preheat oven to 350° F. Peel and thinly slice the potatoes, lengthwise. Dredge in seasoned flour. In a frying pan, heat the sunflower oil until hot. Fry potatoes until golden; remove from pan and drain on a large paper towel.
In a large baking dish, spread the marinara sauce on the bottom. Add a single layer of potatoes. Top the potatoes with the slices of mozzarella and sprinkle with chopped basil. Top the mozzarella with another piece of potato, then top with more marinara sauce and finally the grated Grana Padano. Bake for 30 minutes or until bubbly and cheese is melted.

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There you have it, my FRESHie friends! Thanksgiving twist by FRESH!