Second Annual Scarlet and Gravy Cook-Along

Grocery List

Produce:

  • 1 head cauliflower
  • 1 small onion
  • Fresh thyme
  • Fresh parsley
  • Fresh rosemary
  • 4 small plums
  • 8 ounces mushrooms
  • 1 head garlic

Dry Goods/Can/Packaged Foods:

  • Salt
  • Pepper
  • Cinnamon
  • Ground ginger
  • Allspice
  • Nutmeg
  • Sriracha
  • Vanilla extract
  • Oil (olive oil, avocado oil, vegetable oil)
  • Red wine vinegar
  • Maple syrup
  • 2 slices bread
  • Old fashioned rolled oats
  • Flour (whole wheat or all purpose)
  • 3 cups chicken stock

Refrigerated/Dairy

  • Greek yougurt

Equipment List

  • Large mixing bowl (3)
  • Small mixing bowl
  • Baking sheet (2)
  • Parchment paper
  • Food processor or blender
  • Cookie scoop or spoon
  • Large skillet or frying pan (2)
  • Spatula (2)
  • Plate
  • Whisk
  • Knife
  • Cutting board

Prep List (optional, but helpful)

Maple and Sriracha Roasted Cauliflower

  • Cut the cauliflower into bite-sized pieces
  • Chop the fresh thyme
  • Combine the olive oil, sriracha, maple syrup, salt, and pepper in a small bowl

Turkey Swedish Meatballs with Mushroom Gravy

  • Pulse bread slices in a food processor
  • Finely chop 1 onion, dividing it for the meatballs and the gravy
  • Mince 5 garlic cloves, dividing for meatballs and gravy
  • Chop parsley and rosemary
  • Finely chop mushrooms

Seared Plums with Spiced Granola

  • In a bowl, combine oats, cinnamon, ginger, allspice, nutmeg, and salt
  • Slice plums in half and remove the pits

Maple and Sriracha Roasted Cauliflower

Yield: 4 Servings

Ingredients:

  • 1 head of cauliflower, cut into bite sized pieces
  • 2 1/2 tablespoons oil
  • 1 1/2 tablespoons sriracha
  • 2 1⁄2 tablespoons maple syrup
  • 1 tablespoon fresh chopped thyme
  • Salt and pepper, to taste

Directions:

  1. Preheat the oven to 425 F. Cut the cauliflower into bite-sized pieces. Transfer to a large bowl. Set aside.
  2. In a small bowl, combine the olive oil, sriracha, maple syrup, salt, and pepper. Pour the sriracha mixture over the cauliflower and mix well, making sure the cauliflower is well coated in the sauce.
  3. Spread the cauliflower onto a large baking sheet and bake for 20 minutes, stirring once at the halfway point, and bake for another 12 minutes, or until golden brown. Toss in the fresh thyme and serve.

Turkey Swedish Meatballs with Mushroom Gravy

Yield: 5 servings

Ingredients:

Meatballs:

  • 1 pound ground turkey
  • 2 bread slices
  • 1⁄2 small onion, finely chopped
  • 1 teaspoon freshly chopped parsley
  • 2 garlic cloves, finely minced
  • 1 teaspoon freshly chopped rosemary
  • Salt and pepper, to taste
  • 1 tablespoon oil

Gravy:

  • 2-3 cloves garlic, minced
  • 1⁄2 small onion, finely chopped
  • 1 cup finely chopped mushrooms
  • 3 tablespoons flour (whole wheat or
  • all purpose)
  • 1 teaspoon freshly chopped parsley
  • 1 teaspoon freshly chopped rosemary
  • 3 cups chicken stock or half stock/water
  • Salt and pepper, to taste

Directions:

Meatballs:

  1. Cut the bread slices into large pieces. Pulse them in a blender or food processor to make them into crumbs.
  2. In a large mixing bowl, combine the ground turkey, fresh breadcrumbs, onions, parsley, minced garlic, chopped rosemary, salt, and pepper. Mix everything well.
  3. Use a cookie scoop to make 20 small meatballs.
  4. Heat oil in a large skillet. Place meatballs in the skillet, keeping some distance in between.
  5. Cover the pan and cook for about 3 minutes. Flip the meatballs, cover, and cook for another 3 minutes. Set aside on a plate.

Gravy:

  1. In the same pan, add the garlic, onion, and mushrooms. Cook for 3-4 minutes.
  2. Add the flour and cook for another 1-2 minutes.
  3. Slowly add the chicken stock. While adding the chicken stock, continuously mix with a whisk.
  4. Bring the mixture to a boil. Cover and cook the gravy on low heat for about 5 minutes.
  5. Finally, add the meatballs, herbs, salt, and pepper. Mix well, cover, and cook for about one minute. Serve warm.

Seared Plums with Spiced Granola

Yield: 4 servings

Ingredients:

Granola:

  • 4 cups old fashioned rolled oats
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1⁄4 teaspoon allspice
  • 1⁄8 teaspoon nutmeg
  • 3⁄4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1⁄2 cup maple syrup
  • 1⁄2 cup avocado oil

Plums:

  • 4 small plums
  • 1 teaspoon vanilla extract
  • 1 tablespoon red wine vinegar
  • 3 sprigs fresh thyme, stems removed
  • 1 tablespoon maple syrup
  • 1 cup Greek yogurt

Directions:

Granola:

  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, add oats, cinnamon, ginger, allspice, nutmeg, and salt. Stir to combine.
  3. In the same bowl, add vanilla extract, molasses, maple syrup, and avocado oil. Mix until all ingredients are incorporated.
  4. Pour the granola onto the prepared baking sheet. Use a spatula to spread the granola, pressing to flatten it down slightly into an even layer.
  5. Bake for 20-22 minutes.
  6. Remove from the over and cool before breaking the granola apart.

Plums:

  1. Slice the plums in half and remove the pits. In a large bowl, toss them with the vanilla, red wine vinegar, thyme leaves, and agave or honey.
  2. Heat a cast iron pan on medium heat. Sear the plums face down for 2 minutes or until slightly charred, flip, and sear another 2 minutes. Remove from the heat.
  3. To serve, add a generous scoop of vanilla Greek yogurt and a scoop of the spiced granola on top of the two plum halves. Serve immediately.