From the Fresh Market ‘Meal makeovers’ for holiday feasts Te holidays are here which


usually means as living rooms are littered with guests and children playing with their new toys, hosts are in the kitchen whipping up tra- ditional culinary delights. Here are a few tweaks to tradi-


tional holiday recipes courtesy of Te Fresh Market.


Curried Sweet Potato Casse-


role 4 medium sweet potatoes, roast- ed and flesh scooped out


2 tbsp yellow curry powder 1 c coconut milk ½ c fresh cilantro, chopped 1 c pineapple chunks, drained ½ c toasted coconut


Using a mixer with a large bowl,


combine the sweet potato, curry powder, coconut milk and cilan- tro. Fold in the pineapple chunks and transfer mixture to a baking dish. Bake at 350 degrees for 30 minutes. Sprinkle toasted coco- nut over the top and serve. Serves four.


Truffled Mashed Potatoes 4 medium potatoes, peeled, cubed and rinsed


1 tsp coarse salt 1 c milk 4 tbsp unsalted butter, divided 2 oz white truffle butter 3 tbsp white truffle oil 1 c leeks, white and pale green parts, chopped


1 tbsp chives, chopped Fill a medium saucepan with


potatoes, add water to cover and add salt. Bring pot to a boil and cook until tender, about 25 min- utes. Drain potatoes and set aside. Combine milk and two table- spoons of butter in a small sauce- pan and gently warm over low heat until butter is melted. In a small skillet, heat truffle oil and remain-


Lemon Dill Green Beans with


Pine Nuts and Pecorino 1 lb green beans, trimmed 4 tsp fresh dill 1 tbsp minced shallot 1 tbsp TFM Extra Virgin Olive Oil


1 tbsp lemon juice 1 tsp whole grain Dijon mus- tard


½ c toasted pine nuts 1/3 c Pecorino Romano cheese, grated


1 tbsp lemon zest Bring an inch of water to a boil


in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from heat. Whisk dill, shallot, oil, lemon juice, mustard, and pine nuts in a large bowl. Add green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors. Just before serving add cheese and toss to combine. Garnish with lemon zest and serve. Serves four.


Honey Roasted Butternut


Squash Salad with Pomegranate Vinaigrette ½ c toasted pumpkin seeds


1 medium butternut squash, peeled and cubed


3 tbsp olive oil, divided 2 tbsp honey 2 ½ tbsp unsalted butter 1 tbsp sugar 1/2 tsp cumin 1/4 tsp cinnamon


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ing two tablespoons of butter. Add leeks and sauté until soft and translucent, about five minutes. In a large bowl combine potatoes, leeks, and heated milk and butter combination. Gently blend togeth- er using a hand mixer. Season with salt and pepper to taste and gar- nish with freshly chopped chives. Serves four.


1/4 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp salt 4 slices pre-made polenta, sliced into ½-inch medallions


2 (5 ounce) bags arugula ¾ c Parmesan cheese, grated 2 tbsp pomegranate vinegar, may substitute with cham- pagne vinegar


1 tbsp shallots, minced 6 tbsp olive oil


Preheat oven to 350 degrees.


Spread pumpkin seeds out on a sheet pan and toast for 10 minutes, or until seeds are puffy and crisp. Preheat oven to 400 degrees.


Spray a cookie sheet with non-stick cooking spray and set aside. In a large mixing bowl, whisk together 1 tablespoon olive oil and honey until combined. Add butternut squash and toss to coat. Spread evenly on cookie sheet and bake 30 to 35 minutes, or until tender. Remove and set aside. Meanwhile, melt butter in a


saucepan over medium heat. Stir in sugar, cumin, cinnamon, paprika, cayenne and salt until combined. Allow spice mixture to cook, with- out stirring, until caramelized. Add pumpkin seeds and stir to coat, continue to cook until seeds are puffed and golden, about 3 to 4 minutes. Heat two tablespoons of olive oil


in a skillet over medium heat. Add polenta slices and fry until golden brown and crispy, about 5 to 6 minutes. Remove from skillet and slice into quarters. In a small mixing bowl, whisk


together all dressing ingredients and set aside. To serve, place arugula on salad


dish, top with crispy polenta, hot butternut squash, toasted pump- kin seeds and Parmesan cheese; drizzle with salad dressing and serve. Serves eight.


Monticello Road


Shell station update Te Shell gas station at the


corner of Monticello Road and U.S. Hwy. 25/70 is scheduled to reopen in the spring as a newly remodeled Shell station, a Dairy Queen restaurant, a laundromat and a car wash.


Advertise in the Weaverville Tribune 252-5804


www.leicesterleader.com December 23 - December 29, 2010 - THE TRIBUNE/LEADER 7


CalvaryWorship Center


Proclaiming the Power of Pentecost


A church where you will be loved as you are but changed by the Lord Jesus Christ.


Ashley Wood Stoves too


75 Roy Edwards Lane • Mars Hill, NC 28754 (828) 689-4323


Sunday: Sunday School 10 am MorningWorship 11 am EveningWorship 6 pm


Wednesday: Kids & Youth Ministry 6:30 pm Adult Bible Study 6:45 pm


Pastor Ron Dodson invites you to an awesome worship experience!


101 Calvary Drive, Marshall, NC 28753 For more information call 828.649.1073


Holiday warmth from J.F. Robinson


Fresh & Delicious Cakes, Pies & Cookies Yummy Holiday Treats!


Cookie Gift Trays - Holiday themed trays filled with an assortment of cookies. Customized cookie jars, coffee mugs, and other beautiful gifts are also available.


Large Holiday Cookies - Beautifully decorated and yummy too! Add a message or create a unique theme. Great for parties!


Poinsettia Cake - Red velvet cake with cream cheese icing, topped with a beautiful poinsettia made of icing.


146 Weaverville Hwy. (828) 645-2038 Tues-Fri 9-6, Sat 10-2 www.BakeShoppeAsheville.com


J.F. Robinson Leather by Lane


Store Hours


Mon-Fri. 8am - 8pm Sat. 8am - 6pm Sun. 10am - 6pm


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