Thanksgiving Side Quest! We’ve got you paired!

Complement the main attraction and pair with even the boldest sides with our Thanksgiving Collection! Try Citrus-Braised Fennel With White Beans, Stuffed Acorn Squash With Mushroom Gravy, Brown-Butter Orzo With Butternut Squash, and Five-Spice Roasted Carrots With Toasted Almonds this holiday season. Recipes below!

 

Citrus-Braised Fennel With White Beans

By Nisha Vora

Pair with Ancient Peaks Chardonnay

Yield:2 main-dish servings, 4 to 6 side-dish servings

Ingredients

2 large fennel bulbs (each 10 to 12 ounces), ideally with fronds attached

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt (such as Diamond Crystal)

Freshly ground black pepper

1 medium-large orange, zested and juiced (about 1 tablespoon zest and ¼ cup juice)

1 cup vegetable broth (see Tip)

¼ cup walnuts, roughly chopped

1 (15-ounce) can cannellini beans, drained and rinsed

Flaky sea salt

¼ cup pitted Castelvetrano or other green olives (about 8 to 10 olives), sliced

Step 1

Cut the stalks and fronds off the fennel. Reserve the wispy fronds and chop 2 tablespoons; save the stalks for soups or broths. Slice the fennel bulbs in half lengthwise through the core. Slice each half into quarters so you have eight pieces per bulb (try to slice as evenly as possible).

Step 2

In a 12-inch sauté pan, heat the olive oil over medium-high heat. Once shimmering, add the fennel. Cook undisturbed for 2 to 3 minutes, then flip and cook for 2 to 3 more minutes. Flip the fennel onto its side (there should be at least one flat side on each wedge) and cook for 2 minutes, until all sides are somewhat browned, 6 to 8 minutes total.

Step 3

Reduce the heat to medium. Add the kosher salt and pepper to taste and gently toss. Pour in the orange juice (not zest), scraping up any browned bits from the bottom. When the juice has mostly boiled down, add the broth. Cover and cook for 15 minutes, reducing the heat as needed to maintain a rapid simmer.

Step 4

Meanwhile, toast the walnuts: Heat a small skillet over medium-low heat for a couple of minutes. Add the walnuts, shaking the pan frequently to prevent burning, and toast until nutty in aroma, 3 to 5 minutes. Or toast them in the oven on a sheet pan at 350 degrees for 5 to 7 minutes.

Step 5

Uncover the pan and add the beans, stirring gently to incorporate. Cover and cook until the fennel is tender, about 5 minutes.

Step 6

Increase the heat to bring the liquid to a rapid boil and cook, uncovered, until the liquid has reduced and slightly thickened, 3 to 5 minutes. Remove from the heat. Add most of the fennel fronds and the orange zest, reserving a bit of each, and gently combine. Taste for seasonings, adding a pinch of flaky salt.

Step 7

To serve, plate the fennel and beans in shallow bowls. Top with the reserved fennel fronds and orange zest, several grinds of pepper, the sliced olives and walnuts.

 

Stuffed Acorn Squash With Mushroom Gravy

Recipe from “The Southern Vegetarian Cookbook” | Adapted by Tara Parker-Pope

Pair with Ancient Peaks Pinot Noir

Yield:2 to 3 servings

Ingredients

1 tablespoon unsalted butter

½ cup finely diced celery

1 cup finely diced white onion (about 1 small)

1 vegetable bouillon cube

¼ cup white wine (like Pinot Grigio)

1 cup chanterelles, torn into strips

¼ cup finely diced dried apricots

Sea salt flakes and cracked black pepper (to taste)

2 cups brioche or good-quality white bread, torn into pieces

2 large eggs (beaten)

1 large acorn squash (or two small)

1 tablespoon olive oil

Miracle Mushroom Gravy (see recipe)

Step 1

Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.

Step 2

Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.

Step 3

Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into ¾ inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.

Step 4

Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.

 

Brown-Butter Orzo With Butternut Squash

By Melissa Clark

Pair with Ancient Peaks Quarry Sangiovese

Yield:4 servings

Ingredients

4 tablespoons unsalted butter

¾ cup thinly sliced shallots (2 to 3), or use onion or leek

1 small (2-pound) butternut squash, peeled, seeded and cut into ¾-inch cubes (3 cups)

1 tablespoon finely chopped fresh sage leaves, or 2 teaspoons chopped rosemary or marjoram, plus more for serving if you like

1 teaspoon fine sea salt or table salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more for serving

¼ teaspoon red-pepper flakes, plus more for serving

3 cups vegetable stock or chicken stock

1 ½ cup uncooked orzo

1 lemon, zested and halved

2 tablespoons grated Parmesan, plus more for serving

½ cup whole-milk ricotta (optional)

Step 1

In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn’t burn.)

Step 2

Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the ¼ teaspoon black pepper and the ¼ teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.

Step 3

Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.

Step 4

Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.

 

Five-Spice Roasted Carrots With Toasted Almonds

By Sue Li

Pair with Ancient Peaks Zinfandel

Yield:6 servings

Ingredients

6 tablespoons olive oil

1 tablespoon five-spice powder

2 garlic cloves, grated

Kosher salt

2 bunches carrots (about 2 pounds), trimmed and scrubbed, halved lengthwise if large

¼ cup unsalted, raw almonds

¼ cup sliced chives (about 1 small bunch)

1 to 2 tablespoons sherry vinegar

2 teaspoons grated fresh ginger

Step 1

Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.

Step 2

In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.

Step 3

While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.