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Brussels Sprouts on the Stalk – one of many ‘time-saving’ Thanksgiving recipes

ROCKY RIVER, Ohio -- Whole Foods has many time-saving recipe ideas that are perfect for any day of the week, but there are a few that are especially terrific for  a Thanksgiving meal.

Katherine Horvath is a chef at the Rocky River Whole Foods store. She stopped by the Fox 8 Morning Show to share some of her favorite 'time-saving' recipes with Kristi Capel.

Click here to learn more about the Whole Foods Rocky River store.

Roasted Brussels on the stalk
Serves 4-5

  • 1-  Brussel Sprouts on a stalk
  • 5-6 – Lime Leaves
  • 2 Tbs.-  Sorel fresh chiffonade (separated)
  • ¼ C. – Olive oil
  • ½ C. – Pomegranate seeds
  • 2 Tbs.-  Grape must
  • Salt and Pepper to taste

Pre-heat oven to 350. Line baking sheet with parchment. Randomly place lime leaves in between the brussels. Drizzle olive oil and coat the brussels. Sprinkle sore and season with salt and pepper. Cover lightly with aluminum foil and place in oven for about 45 minutes (cooking times may vary). Once brussels are completely roasted, place on serving tray. Drizzle grape must and top with pomegranate seeds and fresh sorel.

Maple Sweet Mashed Potatoes  Two Ways:
 Serves 8

Savory – Ancho Chile Crème Fraiche and Smoked Pepitas

  • 32 oz.-  Maple Sweet Mashed Potatoes
  • 2 Tbs.- Ancho Chile Powder
  • 12 oz.- Snowville Creamery Crème Fraiche
  • ½ tsp.- Salt
  • 1 Tbs.- Smoked Sea Salt
  • 1 C.- Pepitas
  • Spicy Micro Greens to taste

Toast pepitas and smoked sea salt on the stove top or oven (whichever is preferred). Mix crème fraiche, ancho chile powder and salt. Heat sweet potatoes in sauce pot, stirring frequently, until heated all the way through. Place in serving dish. Top with crème fraiche, smoked pepitas, and spicy micro greens.

Sweet – Peanut Butter Clotted Cream With Apple Quinoa Granola
 Serves 8

  • 32 oz.- Maple Mashed Sweet Potatoes
  • ¼ C.- Honey Roasted Peanut Butter (In House Ground)
  • 12 oz.- The Devon Cream Company Clotted Cream
  • 2 C.- Michele’s Granola Apple Quinoa
  • ½ C.- Dried Currants

Mix peanut butter and clotted cream. Heat Sweet potatoes in sauce pot, stirring frequently, until heated all the way through. Place in serving dish. Top with granola, clotted cream mixture and dried currants.