If you have a eating enthusiast on your gift list this year, there's a truly local cookbook called the Northern Heartland Kitchen that focuses on cooking and eating local foods year round. Author Beth Dooley came to demonstrate two of the recipes in the FOX 9 kitchen.

Watch the video for more information.

Fresh Ginger Cranberry Salsa
Yield: 4 1/2 pints

Ingredients:

• 2 cups fresh cranberries
• 1/2 cup dried cranberries (Craisins)
• 1/4 cup crystallized ginger

Preparation:

This simple salsa comes together in a flash. It's not cooked, so the fresh, snappy flavor of the cranberries shines through. Just toss all the ingredients into a blender or food processor until finely chopped and you're set. Serve it with cheese or as a condiment for the roast turkey. It will keep up to two weeks in the refrigerator.

Fresh Carrot and Parsley Salad
Yield: 4 to 6 servings

Ingredients:

• 7 to 8 organic carrots, grated (about 3-1/2 cups)
• 1 large bunch parsley, finely chopped (about 2 cups)
• 1/3 cup dried cranberries, Craisins
• 1 large clove garlic
• 2 tablespoons fresh orange juice
• 2 to 3 tablespoons sunflower oil
• 1/2 teaspoon salt or to taste
• 1 tablespoons smashed fennel seeds

Preparation:

1. In a medium bowl, toss together the carrots, parsley and Craisins.
2. Smash and chop the garlic and put into a small bowl.
3. Whisk in the lime juice, oil, salt and fennel.
4. Toss the dressing with the carrots.
5. Allow the salad to sit a little while before serving so that the flavors marry, or make it a day ahead and store, covered, in the refrigerator.