What is Thanksgiving after all, but a celebration of the harvest? Here are three celebratory side dishes that make us truly thankful for our amazing farmers at the Market.
Multipurpose Shaved-Vegetable Salad
recipe by Andy Baraghani for bon appetit
- 12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, radishes (daikon, red and/or black), beets (golden, red and/or Chioggia beets)
- 1 cup mint leaves, torn if large
- 2 lemons
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Kosher salt, freshly ground pepper
Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat. This recipe serves 8.
Do Ahead: Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using. You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool. Be sure to use the finger guard!
Low Carb Cauliflower Stuffing
recipe by Lindsay Funston for delish
- 4 tbsp. butter
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped
- 1 c. chopped mushrooms
- kosher salt
- Freshly ground black pepper
- 1/4 c. chopped fresh parsley
- 2 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
- 1/2 c. vegetable or chicken broth
- In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined. Then pour on vegetable broth and cover until totally tender and liquid is absorbed, 15 minutes. This recipe serves 6.
Baked Kale Gratin
recipe by Marian Cooper Cairns & Mary Allen Perry for Country Living
- 1½ lb. kale (or other greens)
- 4 slice bacon
- 3 tbsp. butter
- ¼ c. shallots
- 1 small red bell pepper
- 3 clove garlic
- ¼ tsp. red pepper flakes (optional)
- 3 tbsp. flour
- 2¾ c. half-and-half
- 1¼ c. grated Parmesan (or other cheese)
- 1½ c. coarse fresh breadcrumbs
- 2 tbsp. extra-virgin olive oil
- Heat oven to 375 degrees F. Remove tough stems from kale and chop. Steam kale in a covered large Dutch oven in 1/2 inch of water 7 to 8 minutes until wilted and tender. Remove kale and drain well.
- Cook bacon in Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Melt butter in drippings. Sauté shallots and next 3 ingredients 6 to 7 minutes or until tender and golden. Whisk in flour and cook, whisking constantly, 1 minute. Whisk in half-and-half. Bring to a boil; reduce heat to low and simmer 3 minutes. Remove from heat and stir in 1 cup Parmesan. Fold in kale.
- Spoon mixture into a lightly greased 11- x 7-inch or 2-quart baking dish. Stir together breadcrumbs, olive oil, and remaining 1/4 cup cheese; sprinkle over kale mixture.
- Bake at 375 degrees F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving. This recipe serves 8.
Cook’s Note: You can substitute spinach, chard, collards, turnip greens, or mustard greens for the kale, but be sure to remove any tough thick stems.