GOLDEN VALLEY, Minn. - Practically everyone is crunched for time these days, but that doesn't mean you have to reach for packaged foods to feed your family.

In today's Cooking With KARE, we're getting a fresh take on three favorite fall casseroles. Former Food Network contestant and fresh foods educator at Valley Natural Foods, Kirsten Shabaz, served up these delicious sides.

1. Sweet & Savory Brussels Sprouts
1 1/2 lbs. Brussels sprouts, trimmed and quartered
1 C. roasted red seedless grapes *see note
2 cloves garlic, minced
1 tsp. Herbs de Provence
1 tsp. kosher salt
1/2 tsp. ground black pepper
3 eggs lightly beaten
4 oz. goat cheese
1/3 C. chopped pistachios

Preheat oven to 350 degrees. In a 3 quart baking dish mix together the Brussels sprouts, roasted grapes, garlic cloves, herbs, salt and black pepper. In a small bowl beat together the eggs and goat cheese, pour over vegetable mixture and sprinkle with chopped pistachios. Bake for 30-35 minutes or until hot, bubbly and Brussels sprouts are cooked through.

*Note: To roast grapes preheat oven to 425 degrees. Toss grapes with 1 tablespoon of olive oil then sprinkle with salt and pepper. Roast for 30 minutes, remove from oven and cool.

1/2 C. chicken or vegetable broth
1/4 C. butter
1 small onion, chopped
2 cloves garlic, chopped
2 tsp. curry powder
1 to 1½ tsp. chili powder
1 tsp. salt
1/2 tsp. ground black pepper
3 C. cooked butternut squash
3 eggs, separated
1 C. pepitas or toasted pecans

Preheat oven to 350 degrees. Place half of the broth, butter, onion, garlic, curry powder, chili powder, salt, pepper, squash, and egg yolks into a blender and puree mixture, scraping down sides as needed. Repeat with remaining half of ingredients and pour pureed squash mixture into a 3 quart greased casserole dish. Next, in a separate bowl, whisk the egg whites until soft peaks form. Using a rubber spatula, gently fold egg whites into squash mixture until evenly blended, but not over mixed. Sprinkle with pepitas or toasted pecans and bake for 35 -40 minutes or until a knife inserted in the center comes out clean.


2 C. cooked wild rice
1 C. diced turnip
1 C. diced carrot
1 C. diced parsnip
1 celery stalk, diced
1/4 C. fresh parsley, minced
1 tsp. rubbed sage
1 tsp. dried thyme
1/4 C. butter
1/2 C. minced onion
1/4 C. flour
2 C. vegetable broth
1/2 cup Plain Greek yogurt
3/4 - 1 C. parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1 C. walnut pieces, toasted

Preheat oven to 350 degrees. Place cooked wild rice, diced turnips, carrots, parsnips, celery, parsley, sage and thyme into a 3 quart casserole dish and stir to combine. In a sauté pan over medium heat melt butter and cook onions for 3-5 minutes, add flour and cook for another 2 minutes. Slowly whisk in the vegetable broth, Greek yogurt, parmesan cheese, salt and pepper and cook another 5-8 minutes stirring frequently until cheese is melted and sauce thickens. Pour sauce over wild rice ingredients, stir to combine, sprinkle with toasted walnut pieces and bake for 35-40 minutes until edges are bubbly and slightly browned.

Valley Natural Foods

Community-owned co-op, where everyone is welcome to shop and enjoy the community activities
13750 Co. Rd. 11
Burnsville, MN 55337

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