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Thanksgiving Sides

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Thanksgiving brings together family with food and fun and also brings the opportunity to share gratitude. In addition to time with family we all look forward to our favorite dishes for the Thanksgiving holiday. While I am certainly looking forward to mirliton dressing, I will also prepare a healthy side to share my gratitude for health in this season. 

I fell in love with the oyster mushrooms from the Red Stick Farmers Market and wanted to share this tasty idea a side option. With multiple varieties of kale in season, I selected the tender Dino kale  and sautéed them with garlic and the mushrooms for a quick and easy side dish. You can always substitute any other mushroom of choice. Check out the recipe below.

In addition to this recipe, the savory sweet potato dishes in my last post would also make great seasonal sides. I challenge you to make a healthy dish and add it to the mix this Thanksgiving. Be sure to share your creations!

Sautéed Kale and Mushrooms

Ingredients:

4 cups of Kale

2 cups of oyster mushrooms diced

6-8 cloves of garlic minced

1 tbsp. Olive oil

1/2 cup of water

1 tsp. Red pepper flakes or cayenne

Salt and pepper to taste

Directions:

  1. Rinse kale and slice leaves in half longwise before chopping. 
  2. Heat oil over medium heat. Peel and mince garlic  and add to oil. Add red pepper flakes.
  3. Chop mushrooms and add to garlic. Add in kale and stir well for one minute.
  4. Add water, top and reduce heat to low for 3-5 minutes or until tender.
  5. Salt and pepper to taste. 
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Refreshing and Simple

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Sangria is a great addition to any day whether celebrating the end of the week, hosting a girls night or simply having a staycation, sangria is a versatile, easy win. I love that you can add virtually any fruit to truly make this drink your own. It can me made ahead of time if you are hosting something within a few hours, and will last a couple of days in the fridge. I made this quick win with fruit I had on hand, and can’t wait to try other combinations! And of course you can always eat the fruit in your glass for an added bonus. While traditionally sangria is made with wine and brandy, I’m a big fan of trying out other liquors, or even a combination of a couple if you are feeling adventurous and empowered. Check out my recipe below.

White Sangria

Serves 4

Ingredients:

1 bottle of white wine (table one or preferred mix)

1 cup of sliced grapes

1 orange sliced

1 lime sliced

2 sprigs of mint (orange or any preferred)

1/2 cup of tequila ( or 1/4 tequila and 1/4 gin or vodka)

Directions:

  1. Rinse and slice fruit and add to a pitcher. Muddle gently with the back of a spoon or muddled.
  2. Add mint, top with wine and liquor. Stir and refrigerate until ready to enjoy. 
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Pico and Salsa

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As a big taco and bean bowl fan, both frequently find their way onto my menu since it can be prepared with practically any protein and veggies of choice. For my wild rice and black bean bowls this go round, I wanted some fresh mango pico de gallo. Since I made a large quantity, I knew I could also blend leftovers with a couple additional ingredients for salsa. The salsa of course is great with chips, but  is an easy way to get in extra servings of vegetables by dipping carrots, jicama sticks or broccoli for some added crunch packed with nutrients. Check out the recipes for both below.

Mango Pico de Gallo

Ingredients:

2 large mango

3 medium tomato

2 jalepeno diced

1 cup diced onion

1 juiced lime

Salt and pepper to taste

Directions:

  1. Rinse all fruit and peppers well.
  2. Peel mango by cutting off each end and standing it up to cut away skin. Cut off mango around pitted center. (Think of cutting peach slices from around the core.) Dice mango small.
  3. Peel and dice onion. Slice jalepeno in half longwise and remove seeds if preferred before dicing.
  4. Add to a medium bowl. Dice tomato and add to bowl. Cut lime in half and squeeze juice over mixture. Mix well and salt and pepper to taste.
  5. Enjoy. 

Mango Salsa

Ingredients:

1/2 large mango

2 large tomato

1 jalepeno diced

1/2 cup diced onion

3 tbsp. tomato paste

2 cloves of garlic

1/2 cup cilantro

Salt and pepper to taste 

Directions:

  1. Rinse all fruit, herbs and peppers well.
  2. Peel mango by cutting off each end and standing it up to cut away skin. Cut off mango around pitted center. (Think of cutting peach slices from around the core.) 
  3. Peel and dice onion. Slice jalepeno in half longwise and remove seeds if preferred.
  4. Cut tomato into fourths and add all ingredients into a blender. Blend until smooth or fine.
  5. Enjoy.