Asheville is buzzing with energy, and as we plunge into the holiday season, many of us find ourselves faced with the inevitable question: what do we do with all the leftovers? After you’ve spent hours cooking a festive feast, it’s important not to let all that delicious food go to waste! With some locally grown ingredients like cabbage, mushrooms, and turmeric, you can easily transform your holiday remnants into something new and delightful.
Got leftover mashed potatoes or sweet potato casserole lying around? Why not whip them into scrumptious pancakes? For some savory potato pancakes, simply mix together two cups of your leftover mashed potatoes with one egg, a half cup of all-purpose flour (feel free to swap this with a gluten-free flour if needed), a small bunch of chopped fresh chives, and a sprinkle of salt and pepper. To boost the veggie content, you can also add in a quarter cup each of shredded cabbage and carrots. If the batter feels too dry, adding another egg does the trick!
Heat up a skillet with either butter or a high-heat oil, and drop about a quarter cup of the batter at a time, browning each side until they’re golden. Serve these hot, topped with your choice of fresh goat cheese from Three Graces Dairy, like their delightful chevre n’ chive or savory garlic and herb options. You can find Three Graces Dairy at both the North Asheville and River Arts District markets!
If sweet potatoes are your leftover star, try crafting sweet potato pancakes instead! Just follow the same steps as above, but swap the chives and pepper for a tablespoon of local honey and sprinkle in some crushed pecans or walnuts for that added crunch. For a creamier mix, instead of adding a second egg, try incorporating a quarter cup of buttermilk or any non-dairy milk of your choice. If you happened to have some leftover cranberry orange burrata cheese from Ali Rae Foods, that could be an exquisite topping for your sweet potato pancakes!
Feeling like you’ve overindulged? A light and fresh turkey salad could be the perfect solution. Start by tearing or chopping your leftover turkey into small pieces—about four cups should do the trick. Thinly slice two stalks of celery and a small bunch of chives. Mix all these ingredients in a big bowl with a half cup of mayonnaise, two teaspoons of Dijon mustard, a teaspoon of honey (if you choose), a tablespoon of lemon juice, and season with a dash of salt and pepper to taste.
This salad can be enjoyed with crackers, as a sandwich, or simply atop a bed of fresh greens. You can find some fantastic brioche buns from Simple Bread at the Asheville City Market, or fluffy croissants from French Broad Pantry at the North Asheville market!
This Saturday marks Small Business Saturday, and with many local businesses still bouncing back from recent challenges, it’s a fantastic time to shop locally for your holiday gifts. The North Asheville Tailgate Market kicks off its Holiday Bazaar this Saturday, with new hours from 10 a.m. to 1 p.m. Meanwhile, the Asheville City Market continues its regular hours with a variety of craft and gift vendors making their way in for the holiday season.
The West Asheville Tailgate Market will begin its Holiday Market this Tuesday, December 2, while the River Arts District Farmers Market has moved to a new location at AB Tech, 24 Fernihurst Dr. During these markets, you can expect to find an abundance of beautiful seasonal produce including winter squash, carrots, beets, lettuce, and more. Plus, there’s no shortage of farm-fresh eggs, meats, breads, cheeses, pastries, beverages, and prepared foods!
For a complete list of local farms and markets, along with their hours and locations, check out the online Local Food Guide available to you. So, as you navigate your holiday planning, remember there are plenty of delicious ways to recycle your leftovers and support the local community at the same time!
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