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(photo: todd coleman. via saveur)


it's no secret that we're into food at scarpa.  this week, we asked everyone to share their favorite thanksgiving side dish and holiday flick.  it seems we're partial to brussels sprouts and casseroles.  check it out below!

Sweet Potato Casserole with Pecan Crumble (via Savuer)


For the Filling

3 lb. sweet potatoes
13 cup packed dark brown sugar
6 tbsp. unsalted butter, melted
14 cup heavy cream
1 tsp. vanilla extract
1 tsp. ground cinnamon
12 tsp. freshly grated nutmeg
12 tsp. kosher salt
2 eggs, lightly beaten
Freshly ground black pepper, to taste
1 (1") piece ginger, finely grated

For the Crumble Topping

12 cup flour
12 cup rolled oats
12 cup packed dark brown sugar
14 cup finely chopped pecans
12 tsp. kosher salt
5 tbsp. unsalted butter, cubed and chilled
14 cup mini marshmallows


1. Heat oven to 425°. Place sweet potatoes on a parchment paper-lined baking sheet and bake until soft, about 1 12 hours; let cool for 30 minutes, and then remove skins. Pass potatoes through a food mill into a large bowl; stir in sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, eggs, ginger, and pepper. Pour mixture into a 1 12-qt. baking dish and smooth top; set aside.
2. Reduce oven temperature to 350°. Stir together flour, oats, sugar, pecans, and salt in a bowl; add butter and, using your fingers, rub butter into flour mixture until large crumbles form. Mound crumble mixture over filling, dot with marshmallows, and bake until filling is hot and crumble and marshmallows are browned, about 30 minutes. Let cool for 15 minutes before serving.


My Mom's Squash Casserole 


1 1/2 lbs yellow squash, cut in rounds
1 Large Vidalia Onion, quartered and sliced (about 1/2 inch thick)
1 Bay leaf
Boil until tender, drain and return to pot.
1 Can of Campbell’s Cream of Chicken Soup
8oz Sour cream
1 cup shredded carrots (these need to be coarse, using the coarsest shred disk on your Cuisinart, using a box grater will not work.  You can also buy shredded carrots ; ) )
1 cup Shredded sharp cheddar cheese
1 or 2 eggs
Poultry seasoning, salt and pepper to taste
Mix all together in pan.
Pour into a baking dish.  Top with scant 1 cup of Pepperidge Farm Herbed Stuffing Mix, tossed with melted butter (about 4 tbsp).  Bake at 350 until set and bubbling at the edges.

Wild Rice Casserole


Cook rice per directions.  Mix with sautéed chopped onion, sweet sausage (cooked & chopped), chestnuts, and cranberries.  
Make a béchamel (white sauce with nutmeg).  
Mix it all together and bake in the oven at 350 'til its hot.  


Spicy Roasted Brussels Sprouts with Blue Cheese (via Food52)

pound brussels sprouts, trimmed and cut into halves
tablespoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
tablespoons butter, melted
tablespoon hot wing sauce (such as Frank’s Red Hot) or more to taste
tablespoons crumbled blue cheese
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine the brussels sprouts, olive oil, salt and pepper, until brussels sprouts are evenly coated.
  3. Spread brussels sprouts in a single layer on a baking sheet. Bake at 350 for 20 minutes, or until brussels sprouts are tender and beginning to brown.
  4. Combine the melted butter and hot sauce and toss with the warm brussels sprouts until evenly coated. Mix in the blue cheese. Serve immediately.


Spiced Lemony Brussels Sprouts (via Martha Stewart)

2 pounds brussels sprouts, trimmed and halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon hot or regular curry powder
Coarse salt
2 teaspoons lemon zest
2 tablespoons fresh lemon juice

Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between two rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.

 Roasted Brussels Sprouts with Pears and Pistachios (via Food52)

pound brussels sprouts, halved lengthwise
tablespoons olive oil
1/2 teaspoon salt
grinds black pepper
Bosc pear, halved lengthwise and cored
1/4 cup shelled pistachios, chopped coarsely
Juice of 1/2 large lemon
    1. Preheat oven to 425° F. Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
    2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear -- it many not be caramelized at this point.
    3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375° F.
    4. Add the pistachios -- you just want to heat them up and toast them slightly.
    5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.


    (photo via martha stewart.)

    Kale Salad


    Head of Kale
    Fresh Parmesan Cheese
    Olive Oil
    Salt and Pepper
    Remove middle stem from each kale leaf
    Chiffonade each leaf 
    Add a dash of olive oil
    Add freshly squeezed lemon juice
    (more lemon juice than olive oil)
    Add coarsely shredded fresh Parmesan cheese
    Add kosher salt to taste and ground pepper
    Massage all ingredients with bare hands in bowl

    French Green Beens

    a recipe from the Charity League of Martinsville cookbook circa 1976.  Modified, of course.

    5 cans french-style green beans, drained
    2 heaping tbsp flour
    1 stick of butter ( I know, shut up)
    1 tsp salt
    2 tsp sugar
    4 tsp freshly grated onion
    1 pint sour cream
    1 8-oz package grated swiss cheese  (there is the secret, people)
    2 cups crushed corn flakes— and do it yourself in a bag, please.

    Put the drained beans in a greased casserole.
    Mix the flour into the melted butter and add salt, sugar, and onion.  Cook over low heat until the mixture becomes a bit pasty, remove from the heat and add sour cream and grated cheese.
    Pour over the beans and top with the crumbs.  Bake at 350 for about a half hour.
    Side note— I add melted butter to the cornflake crumbs.

    Whipped Mashed Potatoes with Celery Root

    1 lb. celery root
    2 cups half-and-half
    8 tbsp. unsalted butter
    8 sprigs thyme
    3 lb. russet potatoes, peeled and cut into ½" cubes
    2 tsp. kosher salt, plus more for seasoning
    1 cup finely grated grana padano cheese
    Freshly ground white pepper
    1. Peel and cut celery root cut into ½" cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes.
    2. Discard thyme. Transfer celery root mixture to a food processor and purée. Scrape mixture through a sieve into a clean saucepan; keep warm over low heat.
    3. Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. sauce pan and add water so that potatoes are covered by 1". Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 10–15 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well).
    4. Transfer potatoes to the saucepan of puréed celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.
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    • I also want to thank you for sharing delicious recipes and movies. Can’t wait to try some for Xmas. So thanks again and Happy Holidays to All.

      Virginia Higgins on

    • Cannot tell you how much I enjoyed that you took the time to share these yummy recipes and your favorite holiday movies! Was great fun! Ummmmm, roasted Brussels Sprouts☺️
      Happy Thanksgiving to such lovely people at SCARPA!

      Eileen Aiken on

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