This Thanksgiving holiday, Rasberrys is making preparation of the special meal just a little easier. We cook the feast - you take home and enjoy! Whether it's the turkey, mashed potatoes or just a little gravy you need, we are a one stop shop for all things Thanksgiving. We also have three wonderful turkey day wines to compliment your meal. Ask about our Grassi Family Ribolla Gialla, Seven of Hearts Viognier/Roussanne or the Dunham Cellars Trutina when you place your order.
Offerings:
Mains: Turkey, Tofu Turkey, Turkey Breast
Gravy: Turkey, Mushroom, Gluten Free
Potatoes: Mashed, Roasted Sweet, Scallop
Stuffing: Cornbread, Classic, Gluten Free, Sausage & Cranberry
Veggies: Grilled Green Beans, Brussel Sprouts
Breads: Cornbread, Sourdough, Gluten Free Dinner Rolls
Misc: Cranberry Sauce, Pecan Sticky Buns, Fudge with Walnuts
Dessert: Apple, Pumpkin, Apple Crisp
Call today to place your order for pick up (208) 726-0606
7 Wedding Trends for 2017
1. Anything but blush bridesmaid dresses - muted tones in a variety of hues
2. Garland centerpieces - rustic inspired table garland
3. Wedding bands with character - yellow gold is back
4. Copper detailing - perfect for Rasberrys' homemade ginger beer and Moscow or Mexican Mules!
5. Embellished wedding gowns, v-necks and long sleeved dresses
6. Registering for honeymoon experiences, rather than the blender
7. Comfort food on the menu - try Rasberrys' mac n cheese, meatloaf and fresh vegetable dishes
Source: PureWow
Fall Chicken Salad with Apples, Cranberries, Squash and Pecans
Approximate…
Prep time 15 mins
Cook time 30 mins
Total time 45 mins
Serves: 6
Ingredients
· 2 organic boneless, skinless chicken breasts
· 1 tablespoon olive oil
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 cup roasted butternut, acorn, pumpkin or sweet potato
· 1 Granny Smith apple, skin left on, chopped, about 1-1/2 cup
· ½ cup dried cranberries, currants or raisins
· ½ shallot or 2 tablespoons chopped red onion
· ½ cup chopped unsalted roasted pecans, almonds or hazelnuts (optional)
· ½ teaspoon cinnamon
· 1 ½ teaspoon dried sage
· ¾ cup mayonnaise (or sub whole milk Greek yogurt)
· 1-2 teaspoons apple cider vinegar
· whole wheat bread
· lettuce
Instructions
1. Preheat oven to 400 degrees with the oven rack in the upper ⅓. Drizzle the chicken breasts with olive oil, 1 tsp. sage, salt and pepper. Roast on a parchment lined baking sheet until the chicken breasts reach an internal temperature of 165 degrees. About 30 minutes. Remove from the oven and allow to cool to room temperature, about 15 minutes. Chop into ½" cubes. Will be about 2 cups. Wash the squash (or other), cut it in half or smaller and place in a casserole with a little water and bake on 375 until fork tender. (About 30 minutes.) *If using butternut squash, purchase one with a tall neck and small bulb at the bottom. The longer the neck, the more squash you get, because the bulb holds all the seeds.
2. In a medium size mixing bowl, combine the chopped chicken breasts, apple, onion/shallot, squash, dried cranberries, pecans, cinnamon, sage, vinegar and mayonnaise. Stir to combine.
3. Serve the chicken salad on whole wheat bread with lettuce to serve as a sandwich, or over lettuce as a main dish salad.
4. Will keep in an airtight container refrigerated for 5 days. The longer it sits in the fridge, the better the flavor!