Thanksgiving Dinner A Feast of Color And Taste

It’s the side dishes that make Thanksgiving a feast of color and taste. Orange sweet potatoes and carrots. Ruby red beets. White cauliflower. Bright green broccoli and Brussel sprouts. Crimson cranberry sauce. And a lot of food to prepare. Here are some fast, effortless ways to get a delicious and healthy feast on the table.

For the best taste and health, start with fresh veggies and fruit. Our Harvest Home markets are bursting with freshly picked, locally grown fruits and veggies that you can get with SNAP, WIC, EBT and NYC Health Bucks.   

Made ahead salads with colorful, refreshing taste:

Wash greens the day before, wrap lightly in paper towel and place in a loose plastic bag in the fridge. 

  • Add some color: Chop up or grate one beet, 2 apples and 3 carrots.  Mix with 2 teaspoons of olive oil and a teaspoon of apple cider vinegar. Store overnight. Mix with greens just before you serve the turkey.

  • Try a different taste; Cranberry Vinaigrette Dressing: In a saucepan, mix ½ cup cider vinegar, ¼ cup cranberries and cook until cranberries are soft, remove from heat: add ¼ cup olive oil, 2 teaspoons sugar and a pinch of salt. Blend until smooth. Tasty on lettuce with pears and walnuts

Save Time: Roast a mix of veggies:

  • Slide a cookie sheet with veggies on the oven shelf under the turkey: Cut veggies into cubes, sprinkle with a little olive oil, salt, pepper and herbs you like, for combos with the same cooking time, cook soft and hard veggies separately: Soft veggies: 10-20 minutes; root veggies: 40 minutes; Hard veggies like cauliflower: 15-25 minutes

Spice up sweet potatoes: See ideas below.   

Happy, Healthy and Delicious Thanksgiving

Savor the Season

RECIPE: Pan-Roasted Harvest Veggies

Slide pan under turkey in oven; cook about 10 minutes longer

INGREDIENTS

  • 1 medium butternut squash, peeled and cut into ½ inch cubes

  • 1 lb. Brussels sprouts, trimmed and halved

  • 1 cup fresh cranberries

  • 1 tart apple, cut into ½ inch pieces

  • 1 medium red or yellow onion, chopped

  • 2 Tablespoons extra virgin olive oil

  • 1 Tablespoon balsamic vinegar

  • 1 Tablespoon brown sugar

  • ½ teaspoon curry powder

NOTE: If you like: Add 3 or 4 small red potatoes halved. Cook in boiling water for 10 minutes before adding.

TO MAKE:

  • Preheat oven to 400F.

  • Place the Brussels sprouts, squash, and apples on a large baking sheet. Drizzle with olive oil.

  • Sprinkle chili powder and cinnamon over the top.

  • Use your hands to toss everything together making sure to evenly coat the fruit and veggies.

  • Bake for about 20 to 25 minutes, or until vegetables are tender, turning once halfway through.

  • Serve immediately.

NOTE: Sprinkle with roasted pecan for more festive taste. To toast pecans, pre-heat oven to 350 F degrees. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Let cool and sprinkle.

TIPS AND TRICKS; Sides

Sweet Potato Parsnip Puree:

  • 2 sweet potatoes

  • 4 parsnips, peeled, cut in ¼ inch thick pieces

  • 3 Tablespoon butter (or 2 ¼ Tablespoon olive oil)

  • ¼ cup milk

  • 2 Tablespoons light brown sugar

TO MAKE:

  • 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

  1. Wrap sweet potatoes in damp paper towel and microwave sweet potatoes for 8 minutes

  2. Let cool, remove skin and mash

  3. Mash in the following ingredients

  • 1 tablespoon brown sugar

  • 2 tablespoons fat-free milk

  • 1 tablespoon fresh lime juice,

  • 1 ½ teaspoons finely chopped chipotle chili in adobo sauce,

  • ½ teaspoon adobo sauce

  • 1/8 teaspoon salt

Healthy Tip: Use olive oil instead of butter: ¾ teaspoon olive oil = 1 teaspoon of butter. For mashing potatoes, use half butter and half olive oil for a smoother, creamier dish with a slightly nutty flavor.

Cranberries: Freeze a few extra bags of cranberries. You can only get them now.