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FreshDirect’s First Annual #FDFriendsgiving

Tenley Allen · November 17, 2014 ·

Thanksgiving is all about giving gratitude, breaking bread, and passing the gravy! This year, we wanted to share one of our favorite holidays with our friends at Food52, Tasting Table, Modern Farmer, DailyBurn and @NYC. While we can celebrate heartily on our own, it’s always more fun with your pals. We asked each friend to bring their favorite dish to our #FDriendsgiving and then share the recipe so that we can share it with all of you!

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Take a peek at the dishes and recipes that were shared below. And if you make any of them for your Thanksgiving celebration this year, make sure to tag them with #FDFriendsgiving so we can see!

We hope you enjoyed our #FDFriendsgiving as much as we did! Wishing you a wonderful Thanksgiving with your family and friends!

Butternut Squash Soup from @NYC (based on a recipe by Alfred Biolek and Eckart Witzigmann)

We kicked off #FDFriendsgiving with a perfect starter for your Thanksgiving feast: butternut squash soup from @nyc. Savory, not sweet, this soup is full bodied with hints of curry, paprika, and ginger.

What We Call Stuffing from Food52

Food52 stepped up their stuffing game for #FDFriendsgiving by incorporating challah and mushrooms in this classic dish. Get. In. Our. Bellies.

Roasted Brussels Sprouts with Squash, Apples and Candied Walnuts from Tasting Table

Brussels sprouts, squash, apples and candied walnuts… uh, yes please. We’re calling @TastingTable’s side dish “Everything but the Kitchen Sink,” and we were thrilled to have it as a part of our #FDFriendsgiving lineup.

The Turkey from FreshDirect

Da duh dah! The main dish is in the house. Whether your turkey is pasture-raised, #kosher, #organic or deep fried, we’ve got a turkey with your name on it. Now who gets dibs on that wishbone!? #FDFriendsgiving

 Cran-Mallow Sweet Potatoes from Modern Farmer

Modern Farmer’s community relations director, Sarah, took two classic #Thanksgiving dishes, cranberries and sweet potato casserole, and brought them together in this delectable #FDFriendsgiving mashup.

 Stuffed Acorn Squash with Wild Rice from DailyBurn

DailyBurn brought major side action to #FDFriendsgiving with their acorn squash stuffed with rice, mushrooms and goat cheese. (Thank goodness cheese showed at #FDFriendsgiving!)

 Apple Pie from FreshDirect

And to top off a #FDFriendsgiving-filled day, we served an American classic: FreshDirect apple pie.

Filed Under: Brands We Love, Eat With The Season, Recipes, Social Media, Thanksgiving

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Nothing warms the soul quite like a hearty fish st Nothing warms the soul quite like a hearty fish stew. This rustic vegetable soup recipe melds more delicate flavored fish with a combination of soul-soothing  vegetables.

What You’ll Need:
- 2 strips thick-cut bacon, cut into 1/4-inch pieces
- 4 cippolini onions peeled and cut into sixths, keep root intact
- 3 medium carrots, peeled and cut into ½-inch pieces
- 4 hakurei turnips, greens trimmed, peeled and quartered
- 1 medium clove of garlic, thickly sliced
- 1/3 head of cabbage, cut into 1-inch pieces
- 5 fingerling potatoes cut into 1/3-inch coins
- 4 cups water
- Olive oil
- Kosher or sea salt and black pepper
- 4 6- 8 oz cod fillets

What to Do:
Place a 12” wide pot on medium heat and add 1 tbsp olive oil and bacon. Cook, stirring often until bacon starts to brown.

Add onions and garlic, and cook, gently turning until onions start to lightly brown. Add carrots and a few pinches of salt. Continue to cook for approximately 5 minutes, stirring occasionally. Lower heat if vegetables start to brown. Add turnips and cook a few minutes more.

Add cabbage and potatoes, 1 tsp salt, a pinch of black pepper and the water.

Bring to a simmer and cook approximately 5 to 8 minutes.

Season fillets well with salt & pepper while the soup is simmering, allowing the seasoning to penetrate.

After the soup has simmered, nestle the fillets into the soup, gently shaking the pot to allow the fish to settle in. Spoon some soup over the top of the fillets, adjust heat to low. Cover the soup and allow to simmer for approximately 5 minutes.

Using a spatula, remove the fillets and place in individual soup bowls. Adjust seasoning and evenly divide vegetables and broth into the bowls. Add some cracked black pepper on top and a drizzle of olive oil to serve.
Think outside of the box at your next taco night w Think outside of the box at your next taco night with this recipe where everything is cooked simply on a sheet pan. We love making these tacos with salmon, but feel free to swap it with shrimp, scallops, or another fish fillet.

What you'll need:
- One third of a 7 oz can of chipotle peppers in adobo (about 1/4 cup)
- 1/2 cup honey
- 1/2 cup lightly-packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup freshly-squeezed lime juice
- 1 teaspoon cumin
- 1 small container grape tomatoes
- 1 onion, cut into wedges through root end
- 6 scallion bottoms (trim off the green parts)
- 1 poblano pepper, cut into 1-inch strips
- 1 red bell pepper, cut into 1-inch strips
- For serving: tortillas, lime wedges, sour cream

What to do:
Preheat oven to 400 F. Season salmon with salt and pepper and set aside.

Place chipotles in adobo in food processor or blender, along with honey, lightly-packed brown sugar, soy sauce, lime juice, and cumin. Blend until well-combined. Set aside a few tablespoons of sauce for serving, then transfer the rest to a large bowl.

Place salmon in bowl and evenly-coat all over in sauce. Transfer fillets to a foil-lined baking sheet, leaving excess sauce in bowl. Add to bowl tomatoes, onion wedges, poblano and bell peppers, and scallions. Toss to coat in sauce, then add in an even layer to the baking sheet with the salmon.

Roast everything in the oven until salmon is done and vegetables lightly caramelized, about 10 minutes. Serve inside tortillas with lime wedges, sour cream, and reserved sauce.
Save big on Farmer Focus Chicken! Farmer Focus is Save big on Farmer Focus Chicken! Farmer Focus is a collective dedicated to bringing organic, humanely-raised, and traceable chicken to your table. Since 2014, they have been on a mission to promote and protect generational family farming. And now with our biggest chicken sale of the year, there's no better time to see and taste the difference that responsible farming makes.
This cioppino recipe is excellent for a quick and This cioppino recipe is excellent for a quick and warming weeknight meal. Typically, it would be made with whatever the catch of the day was, and you can feel free do the same here by swapping out any other fish or shellfish you’ve got—clams, crab, squid, lobster, halibut, or sea bass would all be worthy choices. 

What you'll need:
- 3 tablespoons + 1/2 cup olive oil
- 1 medium onion, diced
- 1 fennel bulb, diced
- 2 tablespoons capers, rinsed and chopped
- ½ cup kalamata olives, rinsed and chopped
- 2 teaspoons kosher salt
- 3 garlic cloves, minced
- ½ teaspoon chili flakes
- 2 cups dry white wine
- One 28 oz. can of crushed tomatoes
- 2 cups water
-2 lb. mussels
- One 8–10 oz. fillet of cod or other white fish (skin may be left on or off)
- ½ lb. shrimp
 

What to do:
Heat 3 tablespoons olive oil in a heavy pot over medium heat. Add onion, fennel, capers, olives and salt. Sauté a few minutes until onion and fennel begin to soften. Toss in the garlic and sauté until fragrant, 1-2 minutes more.

Stir in chili flakes, then pour in white wine. Simmer until liquid is mostly evaporated, then stir in crushed tomatoes, ½ cup olive oil, and 2 cups water. Simmer for a few minutes, then add mussels. Cover and simmer 3 minutes.

Cut fish into bite-sized pieces and add to stew along with shrimp. Simmer uncovered a few minutes more until both are cooked through. Serve in bowls with crusty bread and salted butter.

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