We’re putting together an AVLtoday cookbook

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It’s no secret that the holidays are going to be a little different this year. Many large gatherings will probably be put on hold + traditional celebrations may have to adjust. However, with Thanksgiving just around the corner, we don’t want Asheville to lose sight of our tight-knit community

Oftentimes, food and community go hand-in-hand. We gather together around the dinner table and make + share meals with those we care for. Since physical gatherings may not be possible for the time being, we’ve decided to help our community share food + come together virtually

We’re working on compiling recipes from our readers + creating an Asheville cookbook to share with the community in time for the holidays. If you have a perfect pumpkin pie recipe, go-to green bean casserole or favorite holiday flavor, we want to hear about it.

Send us an email or fill out the form below with your recipe (and photos if you have any) to be included in our AVLtoday cookbook.

Need a little inspiration? Read on to check out a recipe for butter braised cabbage, spiced apples, and sweet and salty pecans from Chef Ian Griffin of Griff’s Kitchen and Bar (1390 Sandhill Rd., Ste. 6, Candler), which is one of Editor Ali’s favorite new restaurants and is now open for lunch take-out Wed.-Sun. from 11:30 a.m.-3 p.m. They’re starting up dine-in + dinner takeout service as well. 

Butter braised cabbage, spiced apples, and sweet and salty pecans

Notes from Chef Ian: This is currently on the menu at Griff’s and has received several requests and suggestions to offer this for a Thanksgiving side. It seems long, but it is a lot easier than it looks. You can make everything a day before Thanksgiving and just reheat when ready. Also, make extra pecans. You will eat them all. 

Sweet and Salty Pecans

1 cup pecan halves

1 tablespoon butter

2 tablespoons granulated sugar

2 teaspoons salt

Preheat the oven to 350º. Melt butter in a medium sized pan. Add the pecans, sugar, and salt. Stir. Toast pecans in the oven, until toasted, about 10 minutes. 

Butter Braised Cabbage

1 head of green cabbage

4 tablespoons butter

Salt and pepper to taste

Cut the cabbage into quarters. Cut away the core. Slice crosswise into 1-inch strips. Over medium heat, melt butter in a large saucepan. Add cabbage and a pinch of salt. Once cabbage starts to wilt, turn heat to low and cover. Stir occasionally, careful not to brown the cabbage. Cook until the cabbage is very soft, 20-30 minutes. Add salt and pepper to taste. (We go heavy on the pepper).

Spiced Apples

1 apple (we prefer a crisp, sweet-tart apple. In the restaurant, we use Mutsu Apples.)

1 tablespoons brown sugar

1 tablespoon lemon juice

1 teaspoon cinnamon

1/4 teaspoon allspice

Pinch clove

Pinch of nutmeg 

1 tablespoon butter

Mix the brown sugar, lemon juice, cinnamon, allspice, clove, and nutmeg in a small bowl. Peel the apple and slice into quarters, lengthwise. Cut the core away. Slice into 1/4-inch wedges. Add to the bowl. To cook, heat butter over high heat in a small saute pan. Once butter begins to brown, toss in apples. Stir to coat apples in butter. Let the apples caramelize on one side, 1-2 minutes. Remove the apples from the pan. 

Put the butter braised cabbage in a serving dish. Spread spiced apples on top. Sprinkle with sweet and salty pecans.

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