This week, I’m giving you a bunch of recipes that will make fantastic Thanksgiving sides. Enjoy, and have a great holiday!
Fuji or Cameo Apples – Apple Country
Butternut or Pumpkin Squash- Gundermann Farms
Daikon Radishes – My Father’s Farm
Red Russion Kale – Acadian
Crimini Mushrooms – Kitchen Pride
Salad Mix – My Father’s Farm
Louisiana Shallots – Acadian
Sweet Potatoes – Naegelin
Arugula – Acadian
Kale and olive oil mashed potatoes – The recipe says to use fried shallots as garnish, but I’d just chop your shallots and add them to the step where you sautee the kale.
Roasted butternut squash and apple salad – I’m taking a few liberties with this recipe, but running with the general idea. Instead of endive, use your salad greens. And instead of slicing the apples into matchstick-sized strips (that sounds like a lot of work), I’ll just cut it into chunks. Serve the roasted squash and the rest of the ingredients over a bed of salad greens.
Warm mushroom salad with Parmesan and arugula – You can buy prepared demi-glace at Whole Foods. In lieu of that, my suggestion is to simmer 1/2 cup of beef broth until it reduces down to 1/4 cup. It’s not exactly the same, but it’ll thicken and provide more flavor than plain beef broth.
Vanilla mashed sweet potatoes – I know I already gave you a mashed potato recipe above, but this one is so different from the first that you can certainly serve both. Think of it as an alternative to sweet potato casserole.