It’s almost Thanksgiving! A perfect day to gather with friends and family. Show off your cooking skills and make your table festive with colorful side dishes that are full on taste and health. Thanksgiving Day can be delightful, but also labor intensive. We understand all the fuss and hope these few tips and tricks will make it easier.
Healthy Tricks:
1. Start with fresh fruits and veggies from a local farm. Our Harvest Home farmers’ markets are overflowing with ruby red beets, orange sweet potatoes, carrots, green broccoli, crimson cranberries, crisp leafy greens, all kinds of squash and more. Fresh from our local farms, better taste and nutrition.
2. Use olive oil instead of butter: For mashed potatoes use 3/4 tbsp. of olive oil instead of 1 tbsp. of butter. Reduces calories, helps your heart and immune system.
Time Savers:
• Prepare ingredients for a refreshing salad the day before. (See recipes below.) Wash greens the day before and store wrapped lightly in moist paper towel.
• Slide a pan of veggies under the turkey for a mixed dish like sweet potato, apples and Brussel sprouts.
• Try pan-roasted green beans: Combine 2 lbs. of green beans, the juice and zest of one lemon, 2 finely chopped garlic cloves with 1 tbsp. of oil. Place on a rimmed baking sheet; bake for 20-25 minutes or until beans are brown in some places. (Put on rack under the turkey, cooking time will increase).
• Microwave acorn squash: Half a squash per person. 15-20 minutes start to finish. Cut squash in half from stem to bottom; remove seeds. Place cut side down in glass baking dish with 2 tbsps. of water. Microwave 6-10 minutes depending on how many squash. Remove, turn right side up, add 1 tbsp. of butter and honey or maple syrup instead of brown sugar. Microwave till butter melts: 2-4 minutes.
Now let’s get Cooking’ - Happy Thanksgiving!
SURROUND YOUR TURKEY
RECIPE: Carrot, Apple and Beet Salad
Salad with a refreshing taste! Serve as a side dish or mix with greens for a larger salad.
INGREDIENTS:
1 large beet, slightly cooked or raw
3 carrots
2 apples
2 teaspoon olive oil
1 teaspoon apple cider vinegar
PREPARATION:
In a large bowl, grate (or cut into small pieces) beets, carrots and apples, add olive oil, vinegar and toss. Adding greens? Add more olive oil and vinegar.
Cranberry Vinaigrette Dressing Salad: Delicious on lettuce mixed with pears and walnuts.
INGREDIENTS:
1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon salt
PREPARATION:
In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
TIPS: Spice Up Sweet Potatoes...
Fast, Easy and Yummy
Sweet Potato Parsnip Puree:
INGREDIENTS:
2 sweet potatoes
4 parsnips, peeled, cut in 1/4 inch thick pieces
3 tablespoon butter (or 2 1/4 tablespoon olive oil)
1/4 cup milk
2 tablespoon light brown sugar
PREPARATION:
Boil sweet potatoes and parsnips for 12 minutes.
Drain and mash with butter or olive oil until smooth. Blend in milk, brown sugar and salt.
Chipotle/ Lime Sweet Potatoes:
INGREDIENTS:
4 sweet potatoes
1 tbsp brown sugar
2 tbsps fat-free milk
1 tbsp fresh lime juice
1 1/2 tsps finely chopped chipotle chile in adobo sauce
1/2 tsp adobo sauce
1/8 tsp salt
PREPARATION:
Wrap sweet potatoes separately in damp paper towels and microwave for 8 minutes.
Let cool remove skins and mash.
Mash in remaining ingredients.
