BATCH TEAM REPORTS: OUR THANKSGIVING FAVES

We’re one-week away from the annual family feast day and the Batch team recently got talking about our favorite foods to prepare and share during the fall season. Whether these items make it to your holiday table or you spend a savory moment daydreaming of this deliciousness, maybe your final menu be inspired by a few of our favorite dishes:

Lindsay, CEO:
”My signature dish is Pomegranate Israeli Couscous made with pecans, feta cheese, fresh herbs and a light lemon thyme dressing.”

Anne-Marie, VP of Expansion:
”I make a delicious Baked Brie with caramelized onion with chutney on top.”

Eleanor, Assistant Sales & Operations Manager:
”Our family favorite is Turduken (chicken stuffed in a duck stuffed in a turkey) with maple-glazed bacon on top.”

Maya, Brand Operations Manager:
”My mom makes amazing Scalloped Potatoes with pecans. We also eat crab from Half Moon Bay on Thanksgiving Day.”

Amanda, Director of Retail:
”I’d have to say Apple-Pecan Stuffing. The combination of flavors gives the stuffing that wow factor!”

Natalie, Chief of Staff:
”I love Sweet Potato Soufflé with whipped eggs topped with coconut-brown sugar pecans.”

Coco, VP of Showcase:
”I make my dad's hollandaise sauce over asparagus. Here’s the secret: you let the butter and eggs sit with paprika before turning on the double boiler.

Christopher, Style Concierge:
”I recreate my mother's recipe, a Southern-style Kale served with garlic and vinegar.”