Thanksgiving is right around the corner and we've been deep in conversation with some of our favorite foodies about their food philosophies and Thanksgiving feasting tips.
First up is Scott Rice, an organically minded consumer and longtime friend of Big Tree Farms.
1. Tell us a little bit about your food philosophy
Eat the organic rainbow! Instead of committing to a particular recipe, I focus on what excites me at the market, looking for a diversity of colors in every meal. This time of year it's bright orange kabocha, emerald leafy greens, ivory parsnips and whatever else I might discover.
2. What's your favorite Thanksgiving dish to prepare?
My guilty pleasure is a maple chocolate pecan pie that I've been making for years. It varies each year, sometimes including a bit of spice, a splash of coffee or bourbon, perhaps a scatter of nibs and always chock full of toasty pecans.
3. What Big Tree Farms products do you like to include in your holiday dishes?
BTF nibs find their way into batches of whole wheat sables and always atop fruit & yogurt in the morning. Coconut sugar helps glaze the savory tempeh I make for the bird averse and drinking chocolate is a fine accompaniment to the pecan pie.
Scott also sent us a recipe involving Big Tree Farms coconut sugar and wild salmon for a different dish to try this holiday season- looks amazing!
Sugar & Spice Salmon Rub
This is plenty for each pound of (preferably wild) salmon fillet. I tend toward a center cut vs. the tail as it cooks more evenly. Leave the fillet whole or cut into individual servings. If cutting into smaller fillets, just know the cooking time will decrease.
Preheat oven to 400.
2 tablespoons coconut sugar
1 teaspoon coarse salt
1 teaspoon thyme (dried is fine, up it to a tablespoon fresh if you have it)
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Drizzle the fillet with a bit of the olive oil to lightly coat.
Combine the remaining ingredients and generously sprinkle across the fillet. It's a dry rub, but the longer you leave it on the fillet the more the rub will moisten.
Leave the rub on the salmon for 10-20 minutes before placing it in the oven.
Bake until opaque in the center, about 10-12 minutes depending on thickness of the fillet.
Use the sugar and salt ratios as your starting point and springboard from there. Go Mexi with some cumin, oregano, minced garlic and lime zest. Head to south Asia with some curry & minced ginger. You can go in any direction and this will be delicious.