Thanksgiving Cooking OFF-the-Road

by Zander Nosler November 18, 2016

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Private chef team & Kitsbow Ambassadors, Zander Ault and Heidi Rentz from The Cyclist’s Menu make a living cooking for cyclists on the road. This Thanksgiving, they show us how to park the van, hit the gravel, and be that neighbor everyone loves by bringing savory, local side dishes for us all to enjoy. Whether your in the kitchen or cooking dinner by campfire in The Canyonlands (just sayin…), you’ll be able to impress! Here’s how Zander and Heidi are doing it.

“For this year’s Thanksgiving holiday, we’re staying home and celebrating the incredible local foods that are produced within riding distance of our home base in Boulder County, Colorado.

The mixed terrain riding from farm to farm is unbelievable and a few of them are still producing as if it were the beginning of September. Farm to table, via bicycles on gravel back roads, is what the Cyclist’s Menu is all about.

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We purchase produce from Sol y Sombra, Aspen Moon, and numerous other local farms regularly. Our menus often form themselves according to whatever is being harvested right now.

With our seasonal ingredients on the chopping block, we came up with these simple, fun Holiday recipes for you to recreate in your own way.”

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SEASONAL SQUASH SMASH WITH PURPLE VIKING POTATOES & SPICES TOPPED WITH WARMED WINTER GREENS & CARAMELIZED ONIONS

Serves: 8

Ingredients:

3 different kinds of seasonal squash (we used Kuri, Butternut, Buttercup)

4-5 russet style potatoes (we used Purple Vikings)

½ pound winter greens (we used chard, kale, spinach, rapini)

2 onions

3T unsalted butter

sea salt and black pepper

4-5 cloves garlic

½ cup extra virgin olive oil

healthy bunches of fresh thyme, rosemary, oregano

Time to get your hands dirty!

Cut your squash in half, scoop out seeds and bake at 375° until soft (check with a fork at an hour). Slice potatoes paper thin and place in the oven at the same time, bake until soft and crunchy. Use a bit of olive oil to grease the pan, so they don’t stick.

While your squash and potatoes are baking, chop your onions and caramelize on the stove top. Reduce the onions until super soft, a little charred. Use small amounts of water to pull all the flavor and onions themselves from the pan during cooking. A little balsamic vinegar does the trick too and adds a lot of flavor! Place aside when finished.

Finely chop your fresh rosemary, oregano and thyme.

Scoop out all the meat of the squash and place in a large mixing bowl. Add sea salt, butter, black pepper, olive oil, minced garlic and half of your chopped fresh herbs. Mix well, place in a stainless steel pot on the stove over medium heat. Mix until all incorporated and the squash becomes smooth. Feel free to add more butter or olive oil for a creamier texture.

Line your baking pan or cast-iron skillet with your potatoes. With a spatula, add your squash mixture on top of the potatoes, sprinkle with the rest of your fresh herbs, and top with extra virgin olive oil. Place your pan back in the oven on 375° and bake for another 15-20 minutes. Wilt your winter greens now in a pan so they’re ready when the dish comes out of the oven, it doesn’t take long.

Place winter greens on top of the squash and potato, in a nice pile, then place onions on top of that. Add sea salt, a bit more olive oil and serve warm in your cast-iron or baking pan.

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FRISEE SALAD WITH AUTUMN KING CARROT RIBBONS, CHRYSANTHEMUMS, NASTURTIUMS, RAPINI OR ARUGULA DRESSING. 

Serves: 6-8

Ingredients:

1 large head frisee (or 3-4 smaller heads)

2-3 medium to large seasonal carrots (we used Autumn Kings)

handful chrysanthemums and nasturtiums

Rapini Dressing:

1 bunch of rapini and/or arugula

3 cloves garlic

juice from 1 lemon

Sea salt to taste

1/3 cup olive oil

dash of apple cider vinegar

For the dressing: in a food processor, chop the garlic first and then place all remaining ingredients in. Blend until smooth.

Using a mandolin, slice carrots lengthwise into ribbons.

Place frisée on your favorite wooden chopping board or serving plate. Chop into pieces, place carrot ribbons all around, drizzle dressing on top and finish with your edible flowers. Sprinkle some flake salt on top for presentation and flavor!

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‘The best Thanksgiving side dishes start with your local farms or farmer’s market. Using seasonal farm-fresh ingredients, these simple, delicious recipes will be a hit at your Thanksgiving table.”

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Words and Recipes from The Cyclist’s Menu

Imagery by Michael Eldridge

Check out the Icon here to rock it in time for the holidays

 

 

The post Thanksgiving Cooking OFF-the-Road appeared first on Kitsbow.




Zander Nosler
Zander Nosler

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