Already thinking ahead to Thanksgiving? Over the next few weeks we are going to share some of our favorite recipes for making this Thanksgiving eco-friendly and delicious.
Recipes for this week: Side Dishes.
Yes, we know that the turkey is the star of the Thanksgiving show, but creating a delicious (and healthy) side dish will have your dinner guests asking for seconds. Here are some ideas for fantastic side dishes you can add to your Thanksgiving feast:
Bacon Quinoa with Almonds and Herbs via Food and Wine
Ingredients
1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped parsley
Salt and freshly ground white pepper
Directions
Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.
In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.
Grilled Spinach and Red Pepper with Blue Cheese via Sustainable Table
Ingredients
2 bunches spinach (large, mature leaves)
1 med sweet red pepper, halved, seeds and pith removed
Extra-virgin olive oil
Salt & black pepper
Rice vinegar
2 to 3 oz blue cheese, crumbled
Directions
Rinse the spinach, leaving the stems intact. Drain the spinach well, but leave some moisture on the leaves. Divide the spinach leaves into 4 equal bunches and tie the stems together tightly with string. Brush the spinach and the red pepper halves with olive oil.
Grill the spinach over medium-high heat on a covered gas or charcoal grill, until tender and wilted, about 1 minute each side. Grill the peppers over medium-high heat for 2 to 3 minutes each side.
To serve, place the spinach bunches on four large salad plates and remove the strings. Trim then stems if desired. Slice each pepper half into thin strips. Garnish the spinach with the pepper strips. Sprinkle each with salt, pepper and rice vinegar. Top with crumbled blue cheese.
Talk to us: What is your favorite side dish at the Thanksgiving table?