This Thanksgiving, Pereg Natural Foods wants to help you “wow” your guests with some mouthwatering recipes served with delicious flare.
Try using any one of their many quinoa varieties – tri-color, white, and red, among others – in this harvest vegetable and quinoa recipe served in a whole pumpkin, for a starring role in your Thanksgiving meal.
All Pereg Quinoa is pre-washed, all natural and contains no MSG or preservatives. They are OU and CRC Kosher approved, as well as Gluten-Free and Non-GMO verified.
For your Gluten-free guests, try baking with any one of Pereg’ six varieties of Gluten-free flours to help you whip up breads, muffins, desserts and pie crusts.
Season your turkey and vegetables with Pereg’s vast array of exotic, fresh and all-natural spices, sourced from around the world. They offer more than 60 spices and spice blends, known to be the true secret among chefs for bringing out the full flavor in cooking. Try Pereg’s brand new Pumpkin Pie spice blend, great in sweet and savory dishes alike.
Are you ready to cook all-natural, delicious and “clean” this Thanksgiving…? Pereg wishes you and yours a wonderful and healthy Thanksgiving, surrounded by friends, family and good food! Hearty Appetite!
RECIPE: HARVEST VEGETABLES with QUINOA Served in a WHOLE PUMPKIN
INGREDIENTS:
1 Whole Sugar Pumpkin
4 whole carrots, peeled and quartered (large pieces halved)
1 1/2 cups (~115 g) quartered baby yellow potatoes
2 Tbsp (30 ml) maple syrup, divided
2 Tbsp (30 ml) olive oil, divided
Healthy pinch each sea salt + black pepper
1 Tbsp (3 g) chopped fresh rosemary (or dried)
2 cups (176 g) halved Brussels sprouts
Pereg Natural Foods Pre-Rinsed QUINOA – 1 cup (184 g) white quinoa
1 3/4 cups (420 ml) water
Pinch sea salt
OPTIONAL SAUCE:
1/2 cup (120 g) tahini
1 lemon, juiced (~3 Tbsp or 45 ml)
2-3 Tbsp (30-45 ml) maple syrup
Garnish: Fresh herbs (parsley, thyme, etc.); Pomegranate arils
INSTRUCTIONS:
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
Add the carrots and potatoes to the sheet and drizzle with 1 Tbsp maple syrup, 1 Tbsp olive oil, salt, pepper, and rosemary. Toss to combine. Then bake for 12 minutes.
In the meantime, heat a saucepan over medium-high heat. Once hot, add Pereg quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp oil, 1 Tbsp maple syrup, and another pinch each salt and pepper. Loosely toss to combine.
Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don’t get too soft.)
Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
COOK THE WHOLE PUMPKIN
Place the pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork. Cut the pumpkin top off, and allow to cool for 20-30 minutes, until cool enough to handle.
To serve, mix the quinoa and vegetables into the whole pumpkin. Top with garnish of choice, such as pomegranate arils or fresh herbs. Place Pumpkin top back on the pumpkin and serve with sauce on the side.
RECIPE – PEREG NATURAL FOODS GLUTEN-FREE BUTTERNUT SQUASH PIE
INGREDIENTS:
2 – 20 oz. boxes of frozen squash
1 stick melted butter or margarine
1 cup sugar
4 beaten eggs
1/2 cup non-dairy creamer such as Coffee Rich
½ cup Pereg Gluten Free Almond Flour & ½ cup Pereg Gluten Free Coconut Flour
2 unbaked 9″ pie shells –
DIRECTIONS:
Mix all the ingredients together using an electric mixer. Pour into pie shells (there will be enough to fill two pie shells); Sprinkle with Pereg Natural Foods cinnamon and bake at 350 degrees for one hour.
Recipe: http://fountainavenuekitchen.com/almond-flour-pie-crust-gluten-free/
PEREG NATURAL FOODS – FALL SPICES
Allspice – Allspice is earthy and aromatic. Use it on vegetables including cabbage and turnips, beef and lamb, and in soups, breads and desserts.
Cinnamon – This sweet spice is delicious when cooking chicken and lamb, vegetables and fruits including squash, sweet potatoes, apples and pears, and in some bread recipes.
Cloves- Cloves are rich and earthy making them a great complement to lamb. They also taste great on apples, beets, squash and sweet potatoes, as well as in curries, soups and breads.
Nutmeg – This sweet spice pairs perfectly with lamb, and taste great on broccoli, cabbage, carrots and cauliflower, as well as rice, stuffing and sauces.
Mexican Crushed Chili – Spicy and smoky, this spice goes well on beans, chicken, beef and fish, as well as corn, tomato, cauliflower, green beans and squash. It also adds unique flavor to dry rubs, marinades and salad dressings.
Za’atar – Tangy and warm in flavor, this Middle Eastern spice enhances most meats including chicken, beef, lamb and fish, and enhances the flavor of eggplant, onions and carrots as well as dry rubs, soups and salads.
New! Pumpkin Pie Spice Blend – A delicious blend of cinnamon, nutmeg, allspice, ginger and cloves, this aromatic blend can be used in desserts and savory dishes alike to enhance them with lots of flavor. No additives, preservatives or MSG.
For a complete list of Pereg spices go to www.pereg-gourmet.com
I actually received a sample and love the Pumpkin Pie Spice Blend! Planning to use it this Thanksgiving holiday!
Self Disclosure: I received a free sample to facilitate this post. Recipes and images were also provided.
Credit: PEREG NATURAL FOODS.
Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.
Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten-free cereal and much more. Pereg Natural Foods products are available at select retailers throughout the US and Canada, and on their website, www.pereg-gourmet.com.
Pereg manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO. Follow Pereg Natural Foods on Facebook.com/peregnatural, Twitter @pereggourmet and Instagram @peregnatural.
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