This post is sponsored by Village Farms, but opinions are 100% my own.
It’s the most wonderful time of the year. The time where friends and family come together around a table and share a special meal that is prepared with love. We get to reflect on the past year and all that we are thankful for. It’s the time where I am always reminded how quickly each year passes and how I want to soak up more moments spent with those I love the most, which is why I wanted our last Supper Club of the year to be a special Friendsgiving. This week will be all about sharing what we are thankful for, yummy food of course, and I will also be helping to get you prepared for your own Thanksgiving and Friendsgiving celebrations. I partnered with Village Farms to bring you two must make recipes this holiday season. My Autumn Panzanella Salad with a Citrus Sage Vinaigrette and my Tomato Cobbler with Cheddar Thyme Drop Biscuits are going to wow your guests and add a little something special to your holiday table.
If you are new here, and are asking yourself what is all this talk about a supper club? Well, let me tell ya. This is our third, and final, Supper Club of the year and it truly is such a fun week we can to spend together (virtually of course), but it’s a time where I get to connect with each of you in a new way! We hang out over on my Instagram page where I demo each recipe live and you get to chat one on one with me and other women around the country! This year, I will be answering all questions holiday prep, recipe, entertaining, and more! It’s going to be helpful and fun I promise you!
Now on to the food…
While I love a good turkey on Thanksgiving, the sides are the reason that Thanksgiving dinner is maybe my favorite meal of the year! I love the traditional side dishes like sweet potato casserole and stuffing, but this year I’m adding two new ones to the menu that are definitely going to become staples from here on out!
The first recipe that I’ll be sharing with you is my Autumn Panzanella Salad with a Citrus Sage Vinaigrette. A panzanella salad is basically a bread salad, I mean who wouldn’t love a salad that has a bread base right? I did my own twist on a classic panzanella salad and roasted up some gorgeous fall veggies including Village Farms Cherry no. 9 Fall in Love Again tomatoes and then tossed it all together with a citrus sage vinaigrette that is amazing! The salad is full of my favorite fall colors and couldn’t be any more stunning of a presentation. The recipe is easy and you can prep ingredients the day before, which I am all about when preparing for a holiday meal. I promise you are going to love it!
The second recipe that I’m going to be whipping up is my Tomato Cobbler with Cheddar Thyme Drop Biscuits! OMG. Y’all this recipe is amazing! I used Village Farms Heavenly Marzano Tomatoes and make a tomato base that is perfect for cheddar thyme biscuits right on top! This recipe is the ultimate cozy holiday food and would be a great side to any holiday menu! I could even see leftovers being served as breakfast with a couple of fried eggs!
YUM!
Make sure to tune in Tuesday, November 19th and Thursday, November 21st to catch me live and get to know each other more! Bring all of your holiday menu questions, holiday favorite traditions, and anything else you want to chat about! I can’t wait to “see” you there!
Autumn Panzanella Salad with a Citrus Sage Vinaigrette:
Ingredients:
1 Acorn Squash, seeds removed and sliced (can sub butternut squash or any other squash variety that you choose.)
2 Pints Village Farms Cherry no. 9 Fall in Love Again Tomatoes
1 Cup Diced Apple
1/2 Cup Pomegranate Seeds
4 Cups Diced Ciabatta or French Bread
3 Tbsp. Olive Oil
Salt and Pepper
For Dressing-
1/4 Cup Apple Cider Vinegar
1/4 Cup Fresh Orange Juice
1/2 Shallot, Sliced Thin
1 Tsp. Chopped Fresh Sage
1 Tbsp. Honey
2 Tbsp. Olive Oil
1/2 Tsp. Salt
1/4 Tsp. Black Pepper
Directions:
Preheat oven to 425 degrees.
Line two baking sheets with parchment paper and add tomatoes onto one baking sheet and the acorn squash onto the other baking sheet. Toss with 1/2 of the olive oil and salt and pepper.
Bake for 20-25 minutes until vegetables are golden brown and tender. Remove from oven and let cool slightly.
While the vegetables are cooking, make vinaigrette by combining all ingredients into a mason jar and shaking to combine. Let sit for at least 15 minutes before serving.
On another baking sheet add bread and drizzle with remaining olive oil and salt and pepper and toss to coat lightly.
Remove cooked vegetables from the oven and reduce oven temperature to 350 degrees.
Bake bread for 15 minutes until lightly golden brown, careful not to burn.
To assemble salad, add toasted bread, squash, and tomatoes to a large platter. Add diced apples and pomegranates and then toss with 1/2 of the dressing.
Let sit for 15 minutes for flavors to soak in and then taste. Add more dressing if desired and season with more salt and pepper if needed.
Tomato Cobbler:
Ingredients:
6 Cups Village Farms Heavenly Marzano Tomatoes
1 Sliced Onion
3 Finely Minced Garlic Cloves
1 Tsp. Coconut Sugar
1 Tbsp. Kosher Salt
1 Tsp. Black Pepper
1 Tbsp. Fresh Thyme
1/4 Tsp. Red Pepper Flakes
2 Tbsp. All Purpose Flour
For the Biscuits-
1 1/2 Cups All Purpose Flour
2 Tsp. Baking Powder
1 Tsp. Fresh Thyme
1 Tsp. Kosher Salt
1 Tsp. Black Pepper
1 Cup Shredded Cheddar Cheese
6 Tbsp. Cold Unsalted Butter, cut into small squares
2/3 Cup Milk + 1 Tbsp.
Directions:
Heat a large skillet over medium heat. Add oil, onions, and garlic and begin to sauté for 2-3 minutes until onions start to soften.
Add in tomatoes to the skillet and season with salt, pepper, thyme, and red pepper flakes.
Cook the tomatoes about 5-7 minutes on medium high heat until they just start to burst.
At this time stir in the flour and coconut sugar to coat the tomatoes to help thicken the sauce.
While the tomatoes cook, make the biscuits.
Combine flour, baking powder, thyme, cheese, salt and pepper and stir to combine.
Add in butter cubes and break up using your hands until the butter is about the size of peas and is distributed evenly.
Pour in milk and using a wooden spoon stir until dough just comes together. (Dough will be a bit sticky.)
Pour tomato mixture into a 9 x 13 baking dish.
Drop spoonfuls of the biscuit dough directly on top of the tomatoes.
Brush the tops of the biscuits lightly using the remaining 1 Tbsp. milk.
Bake for 50-60 minutes until biscuits are golden brown.
Serve immediately.
How gorgeous are these dishes y’all? I am so excited for you to try them out for yourself! You are going to love making these dishes this holiday season and on a regular basis too!
