2018-11-22
Two Delicious Thanksgiving Side Dishes!
Happy Thanksgiving!
It’s that time of year again to bond with friends and family, and hopefully count your blessings and all of the wonderful things you are grateful for. It is also the season to make sure you are eating mindfully, and getting in a good amount of vegetables to balance with all of the other goodness at Thanksgiving. The easiest way to add more nutrient dense vegetables to your table is to make really great side dishes. Below are two delicious and veg-friendly recipes for Whipped Ginger Sweet Potatoes, and Rosemary Green Beans with Shallots that you can add to your table this holiday.
Mashed Ginger Sweet Potato with Fresh Nutmeg Recipe
4 cups peeled and cubed sweet potato or yams 1 teaspoon sea salt 2 tablespoon organic unsalted butter ½ teaspoon grated fresh ginger ¼ teaspoon maple syrup Pinch of ground cinnamon Pinch of freshly grated nutmeg
- Bring a large pot of water to boil over high heat. Add the potatoes and salt and cook until tender about 25 minutes. Drain, reserve ½ cup of the cooking liquid, and return the sweet potato to the pot.
- Add ginger, maple syrup, butter, cinnamon and nutmeg and some of the cooking liquid.
- Use a potato masher or an immersion blender to mash the potatoes.
- Taste; you may want to add a pinch or two of salt.
- Serve & Enjoy!
Adapted from One bite at a time by Rebecca Katz pg. 72
String Beans with Caramelized Shallots, Rosemary and Garlic Recipe
1 teaspoon sea salt 1 Lb string beans “tails removed” 2 tablespoon extra-virgin olive oil 2 tablespoon diced shallots 2 tablespoon minced garlic teaspoon chopped fresh rosemary teaspoon grated lemon zest Spritz of fresh lemon juice
- Fill a 4 quart pot with water about ¾ full bring to a boil. Add 1 teaspoon salt. Add the string beans and blanch them for 3 minutes.
- Drain the string beans and place them in ice bath to stop cooking and to preserve the color
- In a sauté pan over medium heat, heat the olive oil. Add the shallots and a pinch of salt. Sauté for 3 minutes, until shallots are golden, add the garlic and sauté for 30 seconds
- De-glaze the pan with ¼ cup of water. Add the blanched string beans and a pinch of salt. Taste to ensure they are cooked through.
- Add the rosemary, lemon zest and spritz of lemon juice
- Serve & Enjoy!
Adapted from One bite at a time by Rebecca Katz pg. 46 References: Katz, R., Edelson, M., & Tomassi, M. (2009). One bite at a time: Nourishing recipes for cancer survivors and their friends. Berkeley, CA: Celestial Arts.