Holiday Harvest Recipes from Anais Goldberg
Our friend Anais Goldberg created a series of recipes to make your holiday table shine. These simple yet elegant recipes using the best in-season local produce can level up your meal this season.
More of Anaïs Goldberg’s recipes and information about her Metabolic Reset can be found on instagram @anaisgoldberg
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This salad is a refreshing starter or a light side dish. The flavors are bright and palate cleansing. I like to use the most under ripe persimmons I can find for maximum crunch factor.
- 3 large carrots
- 1 small fennel bulb
- 1 hard Fuyu persimmon, julienned
- 2 tbsp. fresh dill
- 2 tbsp. fresh mint
- 2 tbsp apple cider vinegar
- 2 tbsp white balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tsp dijon mustard
- 1 ½ tsp kosher salt
- ½ tsp freshly ground pepper
Whisk together the salad ingredients and set aside. Using a Y peeler, peel the carrots into ribbons. Shave the fennel with the peeler or a mandoline. Toss together carrot ribbons, shaved fennel, and herb leaves with the dressing. Pile julienned persimmons on top and garnish with more mint and dill.
This recipe lets your gorgeous bunch of broccolini shine bright. It needs very little to be delicious.
- 1 bunch broccolini
- 4 cloves of garlic, minced
- 2 tbsp extra-virgin olive oil
- ¼ kosher salt, plus more for seasoning
- Freshly ground pepper
- Zest of one lemon (optional)
Preheat the oven to 475. Bring a large pot of water to a boil with ¼ cup of kosher salt. In the meantime, prepare an ice bath for broccolini. Once the water has come to a rolling boil, gradually drop the broccolini, allowing the water to come back up to temperature between the stems. Boil until the broccolini becomes bright and slightly tender, about 2–3 minutes. Place the stems in an ice bath to stop the cooking process, then drain.
Spread broccolini across a baking sheet, leaving plenty of space between each stem. Coat with olive oil, garlic, and kosher salt. (This part could be done a day in advance and allowed to marinate in a plastic bag or sealed container in the refrigerator.)
Place the baking sheet in the oven on the middle rack and allow broccolini to roast until slightly charred, about 20 minutes. Serve with a grind of freshly ground pepper and microplane a lemon over the top.
- 1 kohlrabi bulb, sliced thin with a mandoline if possible.
- 2 tsp. chives
- ¼ cup extra-virgin olive oil
- 1 tsp white balsamic vinegar
- ¼ cup shallot, minced
- ½ tsp kosher salt
Prepare the dressing:Whisk extra-virgin olive oil, white balsamic, shallots, and kosher salt together in a bowl. This can be done a week ahead of time and stored in an airtight container in the fridge. Allow it to come to room temperature before serving.
Assemble carpaccio by tossing radishes with the sauce, coating well. Arrange on a plate and garnish with chopped chives and a sprinkle of Maldon salt.
SPINACH AND PEAR SALAD WITH GORGONZOLA
- ½ lb spinach
- ⅓ cup sliced red onions
- 1/4 cup chopped walnuts
- 1 yali pear, chopped into bite-sized pieces.
- 3 tbsp. gorgonzola cheese, crumbled
- 2 tbsp balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 tsp dijon mustard
- salt and pepper to taste
Combine all ingredients in a bowl and whisk together, or shake vigorously in a jar. Assemble salad and pour dressing over. Enjoy!
CHARRED KABOCHA SQUASH WITH CHIPOTLE DUST
There’s no need to specify precise quantities in this recipe. Use your discretion and personal preference. I promise you it’ll come out great. When it comes to cilantro, I say the more the merrier. Just a word of caution about the chipotle powder: it’s very spicy, so start with a light sprinkling.
- Ghee or avocado oil
- kabocha squash
- Kosher salt
- extra-virgin olive oil
- Chipotle powder
- Cilantro, coarsely chopped
- Maldon salt
Preheat oven to 350 degrees. Wash squash and dry thoroughly with a dish cloth. Place whole squash in the oven and roast for an hour, until fork tender.
Once cooked, slice squash in half from stem to bottom and scoop out the seeds. Cut squash into one and a half inch thick wedges and set aside. Season lightly with kosher salt on both sides.
Heat up a cast iron skillet over medium-high heat. When hot, spread ghee or avocado oil over the pan and allow it to warm. Place the wedges of squash onto the pan and allow them to char, about three minutes per side. Transfer to a serving dish in a single layer. Drizzle with extra-virgin olive oil and sprinkle with cilantro, Maldon salt, and a light dusting of chipotle powder. Serve hot or at room temperature.
Make ahead tip: The kabocha squash can be roasted three days ahead of time and then stored in the refrigerator either whole or already cut into wedges.
- 1 large fennel bulb
- 5 sprigs of thyme
- ⅓ cup extra-virgin olive oil
- Freshly ground pepper
- Maldon salt
- Tbsp of sherry vinegar or red wine vinegar
Preheat the oven to 325. Remove fennel stalk and slice fennel across the shorter width into ¼ inch pieces. Layer fennel in a medium sized (about 8 inches) cast iron skillet and top with thyme sprigs. Pour over olive oil and roast in the oven for 45 minutes, until fennel is fragrant and soft.
This may be served in the cast iron skillet or made ahead of time, stored in the refrigerator and served in a small platter at room temperature. Upon serving, top with freshly ground pepper, Maldon salt, and finish with a splash of sherry vinegar or red wine vinegar.
- 2 lbs. of carrots, cut into quarters or halves lengthwise, and then 3-4 inch pieces
- Avocado oil or extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- Bellweather Farms creme fraiche (optional but delicious!)
- 2 tbsp cumin seeds
- 1 tsp allspice
- Fresh dill or cilantro for garnish
Preheat the broiler to 500 degrees. Wake up the flavors in your cumin seeds by toasting them for 2 minutes in a dry, hot pan. They should be fragrant and bright in color.
Toss cut carrots in avocado oil or extra-virgin olive oil. Blister them under the broiler for about 12-15 minutes. Remove them from the oven and toss in kosher salt, cumin seeds, and allspice.
Spread the creme fraiche across your serving platter and arrange the carrots on top. Garnish with dill or cilantro, or both, and top with flaky sea salt.
ROASTED YAMS WITH HERBED YOGURT SAUCE
This yam or sweet potato dish is so easy and flavorful. The sauce is quite versatile. You can use it as a salad dressing or crudites dip as well. Of course, this recipe can be made all in one fell swoop, but to make your holiday entertaining a little more relaxing, I’m giving you make-ahead instructions.
And here’s a health bonus to following those make-ahead steps: when you cook yams or sweet potatoes, then allow them to cool and reheat them, it increases the resistant starch level. That means that your body will be less inclined to process those carbohydrates as glucose. That’s what I call a win-win!
- 2-3 lbs sweet potatoes or yams
- Extra-virgin olive oil
- ⅓ cup chopped pistachios
- 1 ½ cup whole milk plain yogurt
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- 1 jalapeno, seeds and stem removed
- 2 cloves of garlic
- ¼ cup mint
- ¼ cilantro, including some stems for texture
- Sea salt to taste (I recommend starting with 2 tsp)
Preheat the oven to 375. Roast yams or sweet potatoes for 35–40 minutes, until you can stick a fork in them but not totally soft. Allow them to cool and store in a container in the refrigerator until you’re ready to use them, up to 4 days ahead.
Make the dressing by blending all the ingredients in a food processor. Pulse or blend until smooth, depending on your preference of texture. Store until ready to use, up to three days. Allow the dressing to come to room temperature before adding it to the yams or sweet potatoes.
Day of preparation: preheat the oven to 450. Peel the yams or sweet potatoes if that is your preference. Cut yams into serveable chunks. Arrange on a baking sheet, coat with extra-virgin olive oil, and season with salt and pepper. Make sure there is space between the pieces. Roast until the edges become golden brown, about 20–25 minutes. Remove from the oven and place on a serving platter.
Right before serving, drizzle with yogurt sauce and top with pistachios.