Orange sweet potatoes and carrots.  Ruby red beets. White cauliflower. Brilliant green broccoli. Crimson cranberry sauce. It’s the side dishes that make Thanksgiving a feast of color and flavor.  And a lot of food to prepare and eat!  Here are some fast, easy ways to get a tastier and healthier feast on the table.  At Harvest Home, we want you to enjoy every delicious mouthful while minding your health.

It’s always best to start with FRESH veggies and fruit.  Our Harvest Home markets are bursting with freshly picked, locally grown fruits and veggies you can get with SNAP, WIC, EBT & NYC HealthBucks.  But hurry, they’re closing SOON.

Made ahead salads that are colorful and refreshing:

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

·      Add some color: Chop up or grate 1 beet, 2 apples & 3 carrots.  Mix with 2 teaspoon of olive oil & a teaspoon of apple cider vinegar.  Store overnight.  Mix with greens just before you serve the turkey.

·      Cranberry Vinaigrette Dressing

In a saucepan, mix together ½ cup cider vinegar, ¼ cup cranberries & cook until cranberries are soft. Remove from heat. Add ¼ cup olive oil, 2 teaspoons sugar & a pinch of salt. Put in a blender and mix until smooth. Tasty on lettuce with pears & walnuts! 

Spice up sweet potatoes: See below   

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.   Check HERE for combos with the same cooking time.

·      A tasty fall mix is sweet potatoes or butternut squash with apples and brussel sprouts – click HERE for the recipe.

Happy, Healthy & Delicious Thanksgiving

RECIPE: Warm Cabbage Salad

INGREDIENTS

•4 Cups red cabbage, thinly sliced

•1 apple, like Braeburn or Gala, cut into matchsticks

•1 shallot, minced, or ¼ of a red onion

•1 Tablespoon red-wine vinegar

•1 Tablespoon olive oil

•½ teaspoon Dijon mustard

•¾ teaspoon caraway seeds

•½ teaspoon salt

•½ teaspoon freshly, ground pepper

•2 Tablespoon chopped walnuts or almonds, toasted

TO MAKE:

•Heat oil in a large saucepan over medium heat.

•Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally until tender, 8 to 10 minutes.

•Remove from heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted nuts.

Toasting Nuts: Heat a small dry skillet over medium-low heat. Add chopped nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

TIPS: Spice up those Sweet Potatoes!

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 Tablespoon light brown sugar

TO MAKE:

•Boil sweet potatoes & parsnips for 12 minutes

•Drain & mash with butter or olive oil until smooth. Blend in milk, brown sugar & salt

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Chipotle-Lime Sweet Potatoes

•Wrap sweet potatoes in damp paper towel & microwave for 8 minutes

•Let cool, remove skins & mash

•Mash in the following ingredients

• 1 Tbsp brown sugar

• 2 Tbsp fat-free milk

• 1 Tbsp fresh lime juice

• 1 ½  tsp finely chopped chipotle chile in adobo sauce

• ½ tsp adobo sauce

• 1/8 tsp salt

Healthy Tip: Use olive oil instead of butter. For mashing potatoes, use half butter & half olive oil for a smoother, creamier dish.

WE WANT TO HEAR FROM YOU!

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