Thanksgiving Sides

Thanksgiving is upon us!  Time with family, a break from work and school, and great food all mean that there is so much to look forward to!  Here are two new sides you may want to try for Thanksgiving:  Shredded Brussels Sprouts Salad and Oven Baked Butternut Squash Risotto.  What’s unique about both of these is that they can meet the special dietary needs- gluten free, dairy free, vegetarian, and nut free- of anyone coming to dinner. If you are looking for something easy, yummy and good for everyone, try these!

Shaved Brussels Sprouts Salad with Lemon Zest (serves 6)IMG_3114

1-1/2 pounds Brussels sprouts

1/4 cup roasted sunflower seeds

1/4 cup yellow raisins

2 peeled hard boiled eggs, diced (optional)

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 tablespoons white balsamic vinegar

2 teaspoons Dijon Mustard

1/3 cup extra virgin olive oil

1 tablespoon finely chopped shallot

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Prepare Brussels sprouts by trimming bottoms and removing discolored or tough outer leaves. In a food processor with a grating attachment (or with a box grater), grate sprouts. Collect into a medium bowl (about 10 ounces total). Toss with sunflower seeds, raisins, and eggs (if using). In a separate small bowl, whisk lemon juice, vinegar and mustard. Drizzle in olive oil, whisking to combine. Add zest and shallots. Toss salad with dressing.

This salad can be served immediately or place in fridge for up to an hour. Toss again before serving and season with salt and pepper to taste. Enjoy!

Adapted from www.chow.com

Oven Baked Butternut Squash Risotto (serves 6)IMG_3115

2 tablespoons olive oil

1/4 cup finely chopped shallots

2 garlic cloves, minced

2 teaspoons fresh thyme leaves, chopped

1-1/2 cups Arborio rice

1/2 cup dry white wine

1 butternut squash (about 2 pounds), peeled and diced (4 cups)

4 cups vegetable stock

1 bunch curly kale (or Lacinato/Tuscan kale), tough stems removed and cut into ½ inch strips (about 4 cups loosely packed)

Sea salt and freshly ground pepper

Grated parmesan cheese (optional)

Preheat oven to 400 degrees. In a medium Dutch oven or oven proof pot with a lid, heat olive oil over medium high heat. Sauté shallots until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.

Add rice and cook, stirring frequently, until edges of rice are translucent, about 3 minutes. Season with salt and pepper, and add wine. Stir and cook until wine is absorbed. Add squash and stock, bring mixture to a boil. Stir in kale. Cover and transfer to oven. Bake for 20 minutes until most of the liquid is absorbed and rice is tender. Serve hot and garnish with parmesan. Enjoy!

Adapted from Meatless by Martha Stewart

HAPPY THANKSGIVING EVERYONE!!

Sweet & Savory Wild Rice Bake

Thanksgiving is upon us!  Next week will mark the 150th anniversary of celebrating Thanksgiving as a national holiday as declared by Abraham Lincoln in 1863.  Sharing a meal of thanks with family and friends is a cherished tradition that keeps our nation truly special.  In the tradition of sharing, I’ve got a recipe for you!  What makes Sweet and Savory Wild Rice Bake unique is that it satisfies many different needs at your holiday table:  it’s vegan, gluten-free, nut-free, and very tasty!  It’s the dish I’m bringing to my family’s feast.  Happy Thanksgiving!

Sweet and Savory Wild Rice Bake (serve 4-6)

Wild Rice

1 cup wild rice

1 tablespoon olive oil

2 stalks celery, diced

1 small sweet onion, diced

2 cloves minced garlic

1 small jalapeno pepper, seeds and ribs removed, finely chopped

1/3 cup toasted pepitas

1/3 cup golden raisins

1/3 cup vegetable broth

2 teaspoons ground coriander

1 tablespoon white balsamic vinegar

Cook rice according to package instructions.  Preheat oven to 350 degrees.  In a small skillet, heat oil and sauté celery, onion, garlic, and jalapeno until onions are soft and translucent, about 5 minutes.  Add coriander and cook until fragrant.  Remove from heat and add pepitas, raisins and rice.  Season with salt and pepper. Stir in vegetable broth.  Fill a 9-inch square baking ban with rice mixture.  Cover with foil and bake 15-20 minutes until fully heated.  Drizzle with vinegar.  Enjoy!