Thanksgiving Upgrade: Mesquite Fall Ratatouille

Name: Thanksgiving Upgrade: Mesquite Fall Ratatouille
Ingredients: 2 tablespoons olive oil; 4 tablespoons mesquite flour; 1 small white onion, thinly sliced; ¾ cup orange sweet potato, peeled and cut into 1/4 in thick rounds; ¾ cup yellow potato, peeled, cut into 1/4 in thick rounds; ½ cup gala apple, peeled roughly chopped; 3 sprigs fresh thyme; 1 teaspoon kosher salt; ¾ cup vegetable stock, divided; 3 small orange sweet potatoes, 1½ inch wide, cut into 1/8 in thick rounds; 3 small yellow potatoes, 1½ inch wide, cut into 1/8 in thick rounds; 3 small purple potatoes or white potatoes, 1½ inch wide, cut into 1/8 in thick rounds; 3 yellow squash with skin, 1½ inch wide, cut into 1/8 in thick rounds; 3 gala apples with skin cut into 1/8 in (3 mm); 1 5oz. bag of baby spinach; 1 tablespoon olive oil; 1 teaspoon mesquite flour; ½ teaspoon freshly ground black pepper

cappadonaranch.com

Do traditional Thanksgiving dishes have you feeling lukewarm? Try shaking things up by tossing a couple of Mesquite Bean recipes to upgrade those classic dishes with a tasteful Texas flair. Let’s...

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Ingredients

2 tablespoons olive oil
4 tablespoons mesquite flour
1 small white onion, thinly sliced
¾ cup orange sweet potato, peeled and cut into 1/4 in thick rounds
¾ cup yellow potato, peeled, cut into 1/4 in thick rounds
½ cup gala apple, peeled roughly chopped
3 sprigs fresh thyme
1 teaspoon kosher salt
¾ cup vegetable stock, divided
3 small orange sweet potatoes, 1½ inch wide, cut into 1/8 in thick rounds
3 small yellow potatoes, 1½ inch wide, cut into 1/8 in thick rounds
3 small purple potatoes or white potatoes, 1½ inch wide, cut into 1/8 in thick rounds
3 yellow squash with skin, 1½ inch wide, cut into 1/8 in thick rounds
3 gala apples with skin cut into 1/8 in (3 mm)
1 5oz. bag of baby spinach
1 tablespoon olive oil
1 teaspoon mesquite flour
½ teaspoon freshly ground black pepper