Thanksgiving Sides

The traditonal Thanksgiving menu can be updated and brightened with some new variations on side dishes!

(Alaina) This green bean recipe is adapted from a Bon Appetit recipe. It is delicious and I plan to make it for our celebration. I like that it is served at room temperature and the vinaigrette adds great flavor. I wasn’t sure about the mint but it added a whole flavor profile that was amazing.

GREEN BEANS w/TOASTED WALNUTS & CRANBERRY VINAIGRETTE
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1/3 c. extra-virgin olive oil
1/3 c. minced red onion
3 Tb. plus 2 tsp. Champagne Vinegar
2 Tb. chopped fresh mint
1 1/2 tsp. coarse kosher salt
1 tsp. sugar
1/2 tsp. black pepper plus additional (for sprinkling)
1/3 c. dried cranberries
1 1/2 lb. trimmed slender green beans (such as haricots verts)
1/2 c. walnuts, toasted, chopped

Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk before using.

Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

(Stephanie) We are big fans of broccoli around here and I’m always looking for new variations.  This is a tasty, slightly sweet/slightly tangy recipe I created. Feel free to mess around with the honey and mustard quantities to suit your taste.

ROASTED BROCCOLI AND PEARL ONIONS w/ BACON AND HONEY MUSTARD
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2 heads broccoli separated into large florets
6 oz frozen pearl onions
4 slices bacon
1 Tbsp butter, melted
2 Tbsp olive oil
1-2 Tbsp olive oil
1-2 tsp honey
1 Tbsp dijon mustard
1 clove garlic, minced
water (optional)
salt and pepper

Preheat oven to 400°. In a large bowl, drizzle melted butter and 2 Tbsp olive oil over broccoli and onions; sprinkle with salt and pepper. Place on a greased baking pan and roast until fork-tender, about 25 minutes.  Place strips of bacon on baking pan and bake until crisp.

Mix together, remaining 2 Tbsp olive oil, honey, dijon mustard, and minced garlic (if it seems to thick, thin down with a 1-2 tsp of water).

Drizzle honey mustard mixture of broccoli and onions, toss to coat.  Season with additional salt and pepper if needed. Top with crumbled bacon.

Here are some Thanksgiving ideas from previous posts!
Roasted Sweet & Savory Squash
Mashed Potatoes & Turnips
Green Beans & Walnuts w/Lemon Vinaigrette

Real Creamed Corn Pudding
Catherine’s Streusel Cranberry Sweet Potatoes

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Market Fresh: Fall Salad

The delicious toppings for salad during the fall season make some of the best salads. Recently I tried a new dressing on a bed of mixed greens, sliced apples, chopped walnuts, craisins, and goat cheese. It was wonderful! And really, the whole salad was brought together with the creamy, tangy, richness of the goat cheese (don’t skip it!). Everyone enjoyed the combination of flavors and the large salad bowl was empty at the end of the meal.

HONEY DIJON VINAIGRETTE (I doubled this for a great big salad)
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1 Tb. red wine vinegar
1 1/2 tsp. honey
1 tsp. dijon mustard
1/4 tsp. cracked black pepper
1/4 tsp. salt
1 minced garlic clove
2 Tb. extra virgin olive oil

Combine all ingredients except the olive oil. Gradually whisk in  the oil.

Baker’s Delight: Cinnamon-Apple Cake

I seriously just want to bake when the weather gets cold! This cake was a perfect fall dessert for a gathering. You could also serve it for brunch. It was delicious served warm or at room temperature.

Look for our November magazine reviews next Wednesday! I love the Thanksgiving issues – I’ve been browsing them for a couple of weeks as they have trickled in – can’t wait to try the recipes!

CINNAMON-APPLE CAKE
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3/4  c.  sugar, divided
1 – 8 oz. block-style cream cheese, softened
1/2  c.  butter or stick margarine, softened
1  tsp. vanilla extract
2  large eggs
1 1/2  c.  all-purpose flour
1 1/2  tsp.  baking powder
1/4  tsp.  salt
2  tsp.  ground cinnamon
3  c.  chopped peeled apples

Preheat oven to 350°.

Beat 1/2 c. sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.

Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 c. sugar and cinnamon. Combine 2 Tb. of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8 or 9-inch springform pan (you could use a regular cake pan also) coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 45 minutes-1 hour or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.