Comments on: Thanksgiving Veggies

By: Eileen

Eileen — Sat, 22 Nov 2008 17:58:25 +0000

My favorite side is not overly healthful, but always a hit. Twice baked potatoes. Bake 6 large potatoes the night before and set aside. Or after cooled, split lengthwise in half and scoop out as much of the filling as possible. If doing six large potatoes, you will need 2tsp salt 1tsp pepper, 1/4 cup of cream cheese, 1/4 cup sour cream, and 1/4 cup heavy cream and finally 3 Tbsp melted butter. Can add additional cream for proper consistancy, not too stiff but not too runny. Mix until very smooth, and scoop back piled high into potato cups. Sprinkle with paprika and bake at 350 for 25 – 30 minutes until brown around the edges.

By: Angela

Angela — Sat, 22 Nov 2008 01:55:17 +0000

I love WFM’s employees they are soo helful all the time with great ideas!

By: Matt

Matt — Fri, 21 Nov 2008 09:40:17 +0000

I just bought a little pumpkin at the Campbell Whole foods and, for the first time ever, made pumpkin soup. (Very simple: peeled and cubed the pumpkin and cooked it in veggie broth with a little salt and pepper.) I usually only roast pumpkins and pour maple syrup on them, but the WFM employee sugested soup. WOW! It ws great. Maybe man doesn’t live by bread alone, but throw in some pumpkin soup and I think we might have a deal.

By: Julie Streckert

Julie Streckert — Thu, 20 Nov 2008 14:00:28 +0000

This year, in addition to my usual roasted brussel sprouts, baked sweet potatoes, stewed rutabagas, etc., I am going to serve baked stuffed collard greens. Basically, take blanched collard greens (which are on sale currently at WF)and stuff each with favorite filling (I like using a creamy wild rice mixture of a wild rice blend that is mixed with soft cheese, herbs and spices) and roll (think in manner of Dolma/eggroll/sushi wraps/rolls, and burrito wraps)and place them in a casserole dish…then lightly drizzle some olive oil over tops if you want and bake briefly. The filling possibilities are endless, from baked mashed sweet potatoes to traditional lump crab cake mixtures, etc…again, the possibilities for fillings are seemingly endless and you can add to the olive oil coating as well (seasoned bread crumbs, almond meal, romano cheeses, etc.), depending on choice of fillings…