A Thanksgiving Wish and Recipe for You

This week of Thanksgiving, we gather with our family and friends and enjoy the blessings we have been offered.  We can’t help but reflect on the many blessings we have experienced this year with the relationships we have developed through Silva-Villa. There is so much gratification in the work we do, as we help our clients secure financing for their new homes and/or improve their financial obligations by refinancing into better loan terms.

We thank you for allowing us this opportunity to help you as advisors and for letting us be a trusted resource to you. We wish you and your families a safe and joyful Thanksgiving. To help you get ready for the holiday, we would like to share one of Wendy’s favorite traditional Thanksgiving Vegan dishes.

Best regards,

Wendy and Leslie


GIAMBOTTA
Courtesy of “The Art of Low-Calorie Cooking” by Sally Scheider        
1 medium red onion, slices
2 leeks (white and tender green parts), sliced crosswise on a diagonal ¼ inch thick
2 yellow or red bell peppers, or a combination, cut into 1-inch strips
2 plum tomatoes, diced
1 fennel bulb, sliced
½ inch thick
1 carrot, sliced crosswise on the diagonal
½ inch thick, or 3 oz baby carrots
1 small celery root (celeriac), cut crosswise into 1-inch pieces
1 medium parsnip, sliced crosswise on the diagonal ½ inch thick, or 3 oz baby parsnips
2 turnips, sliced ½ inch thick, or 3 ounces baby turnips
½ small butternut squash, peeled and cut into 1-inch chunks
1 zucchini or yellow squash, sliced crosswise ½ inch thick
6 ounces Swiss chard, coarsely
9 garlic cloves, chopped
1 teaspoon salt
2 imported bay leaves
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon fennel seeds
½ teaspoon sugar
½ teaspoon crushed hot red pepper
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 cup chopped fresh basil
¼ cup chopped fresh Italian flat-leaf parsley
¼ cup chopped fresh chervil (optional)
Freshly ground black pepper 

In a large flameproof casserole, combine all the ingredients except ½ cup of the basil and the parsley, chervil, and black pepper.  Add 1 cup of water, cover, and cook, stirring occasionally, over moderately high heat until the butternut squash is soft, about 30 minutes.  Remove and discard the bay leaves.  (The recipe can be prepared to this point up to several days ahead.  Let cool, then cover and refrigerate.  Reheat before proceeding.)   Sprinkle the reserved ½ cup basil and the parsley, chervil, if desired, and plenty of black pepper on top before serving.