A Thanksgiving recipe that is sure to make you eat your greens

Can you believe, Thanksgiving is this week?

In the spirit of eating, Team Mathews wanted to share a few of our favorite holiday recipes. The first gives new-life to a green cabbage-like vegetable. I present you with, Roasted Brussel Sprouts with Bacon and Blue Cheese. If you are looking for a signature vegetable dish that is not green bean casserole, this is your jam:

Recipe: Roasted Brussel Sprouts with Bacon and Blue Cheese

Lean bacon

Olive oil

A large stalk brussel sprouts (or about a pound)

1 small (4-6oz) package of blue cheese

Sea salt

Black pepper

Directions: Preheat oven to 375. Bake bacon in a cast iron skillet (or Dutch oven). Once bacon is cooked, remove from skillet and drain excess grease (leave it on the bottom of your pan, though). Quarter brussel sprouts, and arrange in the cast iron skillet. Drizzle a small amount of olive oil on top, then crumbled bacon and blue cheese. Salt and pepper to taste. Bake at 375 for 25-30 minutes. Enjoy!

The second dish, comes to you from my Great Grandma Longaberger. She was Scandinavian, and loved to bake. Her apple pie recipe is out of this world. With an ode to light flakey crust and sweet cinnamon infused filling. You will not be disappointed, and it’s even better the next day for breakfast with a cup of coffee!

Recipe: Great Grandma Longaberger’s Apple Pie

Pie Crust:

2 cups flour

¾ cup shortening

½ tablespoon vinegar

½ tablespoon sugar

1 small egg, beaten

¼ cup water

¾ teaspoon salt

Filling:

3 cups pared, cored apple slices

3 tablespoons of flow

½ teaspoon cinnamon

1 cup sugar

2 Tablespoons butter

3 Tablespoons milk

Directions:

Crust: sift together flour, sugar, salt. With a pastry blender cut in the shortening until mixture resembles coarse crumbs. Mix together egg, vinegar and water, then add flow mixture. Mix until dough is moist enough to form a ball. Wrap in plastic and chill 30-minutes. Divide dough. On a lightly floured surface, roll one-half into a 12-inch circle. Press dough firmly into pie plate. Crimp edges to form border. Prick bottom with a fork. Place in freezer while you prepare the pie filling. Makes one double crust pie.

Filling: Preheat oven to 375 degrees. Mix apples, flour, sugar and cinnamon. Stir gently. Pour into unbaked pie shell. Dab with butter and pour milk over filling. Roll pie crust over top of filled pie or decorate with woven lattice top. Bake 40-45 minutes.

Ghost writers & recipe contributors: Elizabeth Beauvais, Emily Pappas