Give side dishes their due this Thanksgiving

While turkey is the holiday’s star, stuffing, mashed potatoes and other foods are equally important

While it’s turkey that takes center stage on the Thanksgiving table, give the side dishes their due.

After all, what’s turkey without stuffing? And cranberries? And the sideboard loaded until it groans with the weight of veggies, rolls and everything else imaginable?

It doesn’t matter if you are just reheating some sides you bought at the store or making them from scratch —or a little of both — these tasty foods are often those we look on with the fondest memories.

After all, mom’s stuffing has a familiar flavor we associate with the holiday, as do grandma’s rolls and Aunt Emma’s version of green bean casserole.

But maybe this year, add a new spin to these classic foods by trying a twist on the familiar recipes. Make a green bean casserole with homemade onion crisps or try roasting your vegetables instead of steaming or boiling them.

Make mashed sweet potatoes instead of  mashed white potatoes or soup instead of salad.

Whatever you do, remember to make enough for leftovers the following day. After all, half the fun of Thanksgiving dinner are the foods you can reheat — and reimagine — in the days to come.

Following are a few side dish recipes from loveandlemons.com.

loveandlemons.com

 

Green Bean Casserole

1-1/2 pounds green beans, trimmed and halved

2 tablespoons extra-virgin olive oil

16 ounces cremini mushrooms, sliced

2 tablespoons tamari

4 garlic cloves, minced

2 tablespoons fresh thyme leaves

1/4 cup flour

3 cups milk

1-1/2 teaspoons Dijon mustard

1/2 cup grated Parmesan cheese, plus more for sprinkling

1/4 teaspoon freshly ground black pepper

1-1/2 cups French fried onions or homemade crispy baked onions

Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch four minutes. Drain, then immediately immerse in the ice water. Drain and transfer to a towel to dry.

Heat olive oil in a large skillet, then add mushrooms and cook eight to 10 minutes, until soft. Stir in tamari, garlic and thyme. Sprinkle flour over the mushrooms and stir again. Add milk and mustard and stir to combine. Simmer 15 to 20 minutes, until thickened, whisking often. Stir in Parmesan cheese and pepper.

Spread one-third of the sauce into a lightly greased 9-by-13-inch baking dish. Layer with green beans and top with remaining sauce. Sprinkle onions on top and bake in a 400-degree oven, covered, for 10 minutes. Uncover and bake 10 minutes. If onions start to brown too much, cover the dish. Garnish with sprinkles of Parmesan, if desired. Serve hot.

To make crispy baked onions, thinly slice two medium yellow onions. In a large bowl, toss onions with four teaspoons olive oil, 1/2 cup flour, two tablespoons panko bread crumbs and 1/2 teaspoon sea salt. Spread evenly onto two baking sheets lined with parchment paper. Bake in a 450-degree for 25 to 35 minutes, tossing every 10 minutes, until lightly browned and crispy. Store at room temperature until ready to assemble the casserole.

For vegan green bean casserole, omit cheese and add a few extra pinches of salt to the mushroom sauce.

 

 

Garlic Mashed Potatoes

1 whole garlic bulb

Extra virgin olive oil

Sea salt

2 pounds Yukon gold or butterball potatoes, peeled

2 teaspoons sea salt

1/3 cup extra-virgin olive oil

Freshly ground black pepper

Butter, optional

Chopped chives and/or rosemary, optional

Trim the top 1/4 inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil and sprinkle with salt. Wrap garlic in the foil and roast in a 350-degree oven for 40 to 60 minutes, until cloves are deep golden brown and tender. Let cool slightly, then use the back of a chef’s knife or a small masher to mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.

Place potatoes and one teaspoon salt in a large pot. Fill with enough water to cover the potatoes by one inch. Bring to a boil and cook 20 minutes, until fork tender. Drain, reserving one cup cooking liquid.

Use a ricer or potato masher to mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, 1/2 cup reserved cooking liquid, one teaspoon salt and several pinches pepper. Continue folding until creamy, adding as much as 1/2 cup more cooking liquid if desired. Serve hot with butter, rosemary and chives, if desired.

The roasted garlic can be made three days in advance and stored in the fridge until ready to use.

 

 

Rosemary Focaccia Bread

1-3/4 cups warm water, 105 to 115 degrees

1/4 ounce active dry yeast

1 tablespoon sugar

3-1/2 cups flour, plus more for kneading

1-1/2 cups whole wheat flour

1 tablespoon sea salt

1/2 cup extra-virgin olive oil, plus more for brushing

1 bulb roasted garlic, optional

2 tablespoons chopped rosemary

1/2 teaspoon red pepper flakes, optional

In a medium bowl, stir together water, yeast and sugar. Set aside for five minutes, until yeast is foamy.

In the bowl of a stand mixer fitted with a dough hook, place flours, salt, 1/4 cup olive oil and the yeast mixture. Mix on medium speed five to six minutes, until the dough forms a ball around the hook.

Transfer dough to a lightly floured surface and knead several times, sprinkling with more flour as needed, then form into a ball. Brush a large bowl with olive oil and place the dough inside. Cover with plastic wrap and set aside to rise for 40 to 50 minutes, until doubled in size.

Coat a 10-by15-inch rimmed baking sheet with the remaining olive oil. Punch dough down, transfer to a lightly floured surface and knead several times. Place dough in the pan and press to spread it to the pan’s edges. Flip dough over and spread to the edges again. Make indentations with your fingers every few inches apart and all over the dough. Cover baking sheet with plastic wrap and allow the dough to rise about 40 minutes, until doubled in size.

Remove plastic wrap. Cut roasted garlic cloves in half and push them into the surface of the dough. Sprinkle with rosemary and red pepper flakes, then bake in a 425-degree oven for 20 minutes, until golden brown.

 

 

Wild Rice Soup

For creamy base:

1 cup unsweetened almond milk

1/3 cup raw cashews

1/4 cup cooked cannellini beans, drained and rinsed

2 tablespoons white miso paste

2 teaspoons Dijon mustard

For soup:

2 tablespoons extra-virgin olive oil

1 bunch scallions, white and light green parts, chopped

1 celery stalk, chopped

1 large carrot, chopped

8 ounces cremini mushrooms, sliced

1 teaspoon sea salt

4 garlic cloves, minced

2 tablespoons minced rosemary

1 bunch of thyme, bundled

1-1/4 cups cooked cannellini beans, drained and rinsed

1/2 teaspoon freshly ground black pepper

4 cups water

1 cup cooked wild rice

1 to 2 tablespoons fresh lemon juice

4 cups chopped kale

Chopped parsley for garnish, optional

Pinches of red pepper flakes, optional

Make the base by placing almond milk, cashews, white beans, miso paste and Dijon mustard in a blender and processing until smooth. Set aside.

Heat olive oil in a medium-large Dutch oven or large pot over medium heat. Add scallions, celery, carrot, mushrooms and salt and stir. Cook eight to 10 minutes, stirring occasionally, until mushrooms are tender. Add garlic, rosemary, thyme, cannellini beans, pepper and water and stir. Cover and simmer 20 minutes.

Remove thyme bundle and stir in the cashew mixture, rice, one tablespoon lemon juice and kale. Simmer over low heat five minutes, until kale is wilted. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.

Soup will thicken as it sits. If desired, stir in as much as one cup additional water if it gets too thick.

 

 

 

Stuffed Acorn Squash

2 acorn squash, halved

1 8-ounce package tempeh

1 tablespoon extra-virgin olive oil

1/2 yellow onion, chopped

8 ounces cremini mushrooms, diced

3 garlic cloves, minced

1/3 cup coarsely chopped walnuts

1 tablespoon tamari

1 tablespoon apple cider vinegar

1/2 tablespoon chopped rosemary

1/4 cup chopped sage

1/3 cup dried cranberries

Parsley and a few pomegranate arils, for garnish

Sea salt

Freshly ground black pepper

Scoop out and discard the seeds from the squash. Place squash halves on a baking sheet lined with parchment paper, then drizzle with olive oil and pinches of salt and pepper. Roast in a 425-degree oven, cut-side up, for 40 minutes, until tender.

Cut tempeh into 1/2-inch cubes, place in a steamer basket and set over a pot filled with one inch of water. Bring water to a simmer, cover and steam 10 minutes. Remove, drain any excess water and crumble the tempeh.

Heat olive oil in a large skillet over medium heat. Add onion, 1/2 teaspoon salt, and several grinds of black pepper and cook five minutes. Add mushrooms and cook eight minutes, stirring, until soft. Stir in crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary and sage and cook two to three minutes, adding 1/4 cup water as the pan gets dry. Stir in cranberries and season to taste.

Scoop the filling into roasted acorn squash halves and garnish with the parsley and pomegranates.

 

 

 

Balsamic Brussels Sprouts

1 pound Brussels sprouts, trimmed and halved

2 tablespoons extra-virgin olive oil

1-1/2 tablespoons balsamic vinegar

2 teaspoons honey or maple syrup

1/2 teaspoon sea salt

Freshly ground black pepper

1/3 cup toasted pecan halves

2 tablespoons dried cranberries or pomegranate arils

Fresh parsley leaves, for garnish

Place Brussels sprouts on a baking sheet lined with parchment paper and drizzle with olive oil, balsamic and honey. Sprinkle with salt and several grinds of pepper, toss to coat and spread evenly on the sheet.

Roast in a 425-degree oven for 20 to 30 minutes, until tender and golden brown around the edges. Season to taste.

Transfer to a serving dish and gently toss with pecans and cranberries. Garnish with parsley and serve.

 

 

 

Roasted Root Vegetables

2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks

1 large carrot, roll cut into 1-inch chunks

3 parsnips, chopped into 1-inch chunks

1 medium sweet potato, chopped into 1-inch chunks

1 turnip, chopped into 1-inch chunks

Extra-virgin olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage leaves

1 tablespoon fresh thyme leaves

Sea salt

Freshly ground black pepper

For crispy sage and sage oil:

2 tablespoons extra-virgin olive oil

10 fresh sage leaves

Place beets and carrots on a baking sheet lined with parchment paper and the parsnips, sweet potato and turnip on a second baking sheet lined with parchment paper. Drizzle vegetables with olive oil and sprinkle with rosemary, sage, thyme, salt and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast in a 425-degree oven for 25 to 50 minutes, until tender and browned around the edges.

Heat olive oil in a small saucepan until bubbling, then add sage leaves, stir and cook one minutes, until crisp. Remove leaves from the oil and transfer to a plate lined with paper towels. Reserve oil

Remove the vegetables from the oven and toss with one tablespoon sage oil. Transfer to a platter and top with crispy sage leaves.

 

 

 

Mashed Sweet Potatoes

5 large sweet potatoes

3 tablespoons melted unsalted butter

2/3 cups milk

2 teaspoons chopped fresh rosemary

2 garlic cloves

1 teaspoon ground ginger

1 teaspoon sea salt

Freshly ground black pepper

Fresh thyme leaves or chopped parsley, optional

Use a fork to poke a few holes in the sweet potatoes. Place on a baking sheet lined with foil and roast in a 425-degree oven for 60 minutes, until very tender.

Scoop cooked sweet potato flesh out of the skins and place in a food processor. Add butter, milk, rosemary, garlic, ginger, salt and several grinds of pepper and process until creamy. If you prefer a chunkier consistency, mash with a potato masher. Season to taste.

Transfer to a bowl and garnish with thyme. Serve with a pat of butter, if desired.

 

 

 

Vegan Stuffing

6 tablespoons extra-virgin olive oil

1 cup coarsely chopped cipollini onions

3 cups chopped and stemmed shiitake and  cremini mushrooms,

3 garlic cloves, minced

2 stalks celery, diced

1/4 cup chopped sage, plus 8 leaves for garnish

2 tablespoons minced rosemary

2 tablespoons balsamic vinegar

5 cups cubed crusty ciabatta and nine-grain bread

3 lacinato kale leaves, coarsely chopped or torn

2 cups vegetable broth

1/4 cup dried cranberries

Sea salt

Freshly ground black pepper

In a very large skillet, heat two tablespoons olive oil over medium heat. Add onions, mushrooms, 1/2 teaspoon salt and several grinds of fresh pepper and cook five to eight minutes, until mushrooms begin to soften, stirring only occasionally. Add garlic, celery, sage and rosemary and cook eight to 10 minutes, until everything is soft and the mushrooms are golden brown.

Add balsamic vinegar, stir and scrape any bits off the bottom of the pan. Add bread and the remaining olive oil and toss to coat. Add kale and cook one minutes, until it begins to wilt. Add one cup broth and stir.

Transfer to a 9-by-13-inch greased casserole dish and pour the remaining broth evenly over the top. Sprinkle with dried cranberries and whole sage leaves. Bake in a 350-degree oven for 20 minutes, until golden brown. Let sit at least 15 minutes before serving.

 

 

Sweet Potato Casserole

5 large sweet potatoes

1 tablespoon extra-virgin olive oil, plus more for drizzling

1-1/4 cups unsweetened almond milk

1 teaspoon ground ginger

3/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup fresh sage leaves, for garnish

For topping:

2/3 cup whole rolled oats

1/2 cup pecans, plus more for garnish

1/2 cup walnuts, plus more for garnish

1 garlic clove

1 tablespoon plus 1 teaspoon maple syrup

2 tablespoons extra-virgin olive oil

1/2 teaspoon dried thyme leaves

1/2 teaspoon minced fresh rosemary

1-1/2 teaspoons sea salt

1/4 teaspoon freshly ground black pepper

Use a fork to poke a few holes into the sweet potatoes. Place on a foil-lined baking sheet and roast in a 425-degree oven for 60 minutes, until very tender.

In a food processor, place oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt and pepper and pulse until just combined. Remove and set aside.

Scoop cooked sweet potato flesh out of the skins and place in a food processor.

Add olive oil, almond milk, ginger, salt and pepper and process to combine. Spread mixture into a 9-by-13-inch baking dish that’s brushed with olive oil. Sprinkle with crumble topping, additional nuts and sage leaves. Drizzle with olive oil and bake 20 minutes, until the topping is browned and crisp.

 

 

 

 

 

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