Tuesday, November 22, 2011

A Veggie Thanksgiving

Thanksgiving is definitely one of my favorite American holidays.  The table is spilling over with scrumptious dishes, family and good friends surround me, and who doesn’t love a couple days off from work?  I’d say the only thing missing from this almost-perfect holiday is a green vegetable (don’t get me started on green bean casserole).   I’m referring to real, whole, un-canned vegetable goodness.  I know a lot of people who are always struggling with the vegetable component of their meals.  This explains why I was put in charge of the vegetable side dishes for the last holiday I spent at my parents.  Vegetables are supposed to make up half of our plate as depicted in this plate:

Unfortunately, most thanksgiving meals look like this instead:

This holiday, let’s try to get some more nutrition on our tables!  Here are some easy recipes for yummy healthy veggies. Happy Thanksgiving everyone!

Roasted green and white Asparagus with Dill Sauce
·   1 bunch green asparagus
·   1 bunch white asparagus
·   1 tsp garlic powder
·   salt and pepper to taste
·   extra virgin olive oil

Arrange all asparagus on baking pan and drizzle oil over them.  Then sprinkle with seasoning.  Roast for 8-10 minutes at 400 degrees.

I serve the DILL SAUCE on the side as an optional addition or you can drizzle it on top for a nice contrast to the white asparagus:

·   2 T White Wine Vinegar
·   1 T Fresh Lemon Juice
·   1 T Minced Shallot
·   4 T Chopped Fresh Dill
·   1/4 tsp Kosher Salt
·   1/4 tsp Freshly Ground Black Pepper
·   1/2 Cup Extra Virgin Olive Oil

Cider Cinnamon Brussels Sprouts
·      1 T olive oil
·      2 cups brussel sprouts, halved
·      1 large apple, diced
·      1 large pear, diced
·      1 cup apple cider
·      1/4 teaspoon cinnamon

In a large pan over medium heat, heat oil. Cook brussel sprouts cut side down, flipping once, until browned, 10 to 12 minutes. Add apple and pear; cook until soft, 5 minutes. Add cider and cinnamon; simmer, stirring, until all liquid cooks away.
Credit to epicurious.com

Savory Green Bean Sauté
  ·      1 T olive oil
  ·      3 cloves garlic, crushed
  ·      1 large onion, sliced
  ·      4 oz mushrooms, sliced
  ·      1 tsp garlic powder
  ·      1 tsp onion powder
  ·      salt and pepper to taste
  ·      2 lbs green beans, trimmed (I prefer pre-trimmed/washed)
  ·      2 T soy sauce

In a large pan over medium heat, heat oil.  Sauté garlic, onion and mushrooms until light brown.  Add salt, pepper, garlic, and onion powder. 
Steam green beans separately (I put pre-trimmed green bean bag in microwave according to instructions).
Add green beans to sauté pan with soy sauce and toss with sautéed veggies.

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