But we still have much to be thankful for. Let's plan on creating sweet and savory memories from the kitchen and creating loving memories around the dining table.
Here are a few of my favorite recipes from my recipe file for side dishes.
Ingredients
- 1 1/2 pounds new (white, red, or Yukon gold) potatoes
- 2 tablespoons butter, melted
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add 1 inch of water to a large saucepan with a lid. Cover and heat to boiling over high heat. Add the potatoes. Cover and heat to boiling, reduce the heat. Cook covered 20 to 25 minutes or until tender; drain and return to the pan.
- Drizzle butter over the potatoes. Sprinkle with parsley, salt, and pepper. Stir gently to coat potatoes.
Ingredients for Salad
- 6 cups baby spinach leaves, washed
- 1 small-sized tart-crisp apple, cored and sliced thinly (Granny Smith is an excellent choice for this)
- 1 cup sliced celery
- 1/2 cup glazed pecans
- 1/2 cup crumbled Roquefort
- 1/4 cup olive oil
- 2 tablespoons raspberry-flavored vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 pound carrots, peeled and chopped
- 1 small onion, chopped
- 1 cup water
- 1 teaspoon dry thyme leaves
- 2 large eggs
- 1/4 cup flour
- salt and pepper to taste
- 3 cups Brussels sprouts
- 1 large bunch of Tuscan kale, center stems removed
- 1 cup finely grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/2 cup toasted walnuts, chopped
- 2 tablespoons Dijon mustard
- Juice and zest of 2 lemons
- Salt and black pepper to taste
- Thinly slice the Brussels sports with a sharp knife or food processor.
- Thinly slice the kale.
- Whisk together the cheese, olive oil, nuts, Dijon, lemon juice and zest, and salt and pepper.
- Add the Brussels sprouts and kale and toss to coat the vegetables.