Have a happy, healthy & yummy 2009!

Happy New Year!

Little Edibles' wish for the foodies in the house:

1.) Support your local farmers! Farmers work so hard. We have to show our gratitude to the people that put in 18-hour days to harvest and provide our food. Have you hugged a farmer today?

2.) Buy organically! Chemicals, hormones and pesticides? No thank you.

3.) Buy locally! Seek out food artisans in your area! Every town has its story - whether it's a candy, cheese, wine or jam-maker. Go find them and support them.

Have a happy, healthy & yummy New Year!

Thanksgiving side dishes - sweet potato casserole

Sweet Potato Casserole

Tired of marshmallow topped sweet potatoes? Try this casserole for a delicious change to your holiday menu! A crunchy pecan, brown sugar topping makes this sweet potato dish amazingly delicious.

2 29-ounce cans of sweet potatoes (or yams), drained

2 eggs, beaten

2 Tablespoons butter, melted

1/2 cup brown sugar

1 teaspoon cinnamon

Topping:

1 cup Ritz crackers, crushed

1/2 cup pecans, chopped

1 stick (1/2 cup) butter, melted

1/3 cup brown sugar

1. Preheat oven to 350º.
2. In a large bowl, mix together the sweet potatoes, egg, butter, brown sugar and cinnamon. Place in a buttered 2 quart casserole.
3. In a small bowl, prepare the topping. Mix together the crackers, pecans, butter and brown sugar. Sprinkle topping evenly over yam mixture.
4. Bake for 25 minutes.
This dish can be made ahead. Bring to room temperature and bake for 25 minutes.

Preparation time: 15 minutes Cooking time: 25 minutes Serves: 8

Thanksgiving side dishes

This is the time of year when friends and family come together to share in traditions, to give thanks for the good things in our lives, and to feast on a collection of food made with love.
If you're hosting the meal, have everyone bring their favorite dishes. Make sure to find out what the guests' intend to bring (you don't want four pumpkin pies and no brussels sprouts... or, maybe you do!).

Succotash
This classic side dish of lima beans, corn kernels and sweet peppers has been modernized with additional vegetables and a light herb cream sauce.

3 Tablespoons butter

1 medium onion, finely chopped

2 cups baby lima beans

1/2 cup vegetable broth (or chicken broth)

2 cups corn kernels

1 cup zucchini, cut into small cubes

1 cup yellow squash, cut into small cubes

1/2 cup red pepper, cut into small pieces

1/2 cup heavy cream

1 teaspoon dried thyme

3/4 teaspoon salt

1/4 teaspoon black pepper

1. In a large saucepan, heat butter over medium heat. Add onion and sauté until softened and translucent, about 5 minutes.
2. Stir in lima beans and vegetable broth. Bring to a boil. Simmer until beans are almost tender, about 5 minutes.
3. Add the corn, zucchini, yellow squash and red pepper. Simmer until vegetables are tender, approximately 10 minutes.
4. Stir in cream, thyme, salt and pepper. Taste for additional seasonings. Happy eats.

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 8