Complete your meal with fresh salad blend, dinner rolls, and assorted pastries for dessert.
These sides are the perfect complement to a roasted turkey, ham, pork crown roast, or beef roast.
Broccoli-Quinoa and Nut Salad
Total Time – 10 minutes (Makes 8 servings)
1 cup walnut pieces
1 (8.5-oz) package precooked quinoa and brown rice
2 medium sweet apples
1 (12-oz) bag fresh broccoli florets, coarsely chopped
1/4 cup fresh basil, coarsely chopped
1/2 cup lemon vinaigrette
1/4 cup honey
4 oz crumbled feta (or goat) cheese
1. Toast walnuts (if desired). Microwave quinoa following package instructions, then chill until cold (about 5 minutes). Core apples and cut into 1/2-inch cubes; place in large bowl. Chop broccoli and basil, then add to bowl with apples.
2. Combine vinaigrette and honey; whisk until blended. Stir quinoa into apple mixture; add vinaigrette mixture and toss to coat, then stir in walnuts and cheese. Chill until ready to serve.
Cauli-Date Sauté with Nuts
Total Time – 20 minutes (Makes 6 servings)
2 (10-oz) packages fresh cauliflower florets, sliced
1/4 bunch fresh Italian parsley, coarsely chopped
1/2 cup pitted dates (about 8), coarsely chopped
2 shallots, finely chopped
3 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon paprika
1/2 cup pine nuts (or slivered almonds)
1/4 cup lemon vinaigrette
2 teaspoons creamy almond (or peanut) butter
2 tablespoons capers (optional)
1. Slice cauliflower. Chop parsley (1/4 cup), dates, and shallots (1/4 cup). Combine cauliflower, oil, salt, and paprika; toss to coat.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place pine nuts in pan; cook 1–2 minutes, stirring occasionally, or until lightly toasted, then remove nuts and set aside. Add cauliflower mixture to same pan; cook 4–5 minutes, stirring occasionally, or until cauliflower is tender and browned slightly.
3. Whisk vinaigrette and almond butter thoroughly. Add vinaigrette mixture, dates, shallots, nuts, and capers (if desired) to pan; cook and stir 1 more minute. Remove from heat and stir in parsley. Serve warm.
Sweet Potato Spoon Bread
Active Time – 15 minutes, Total Time – about 1 hour (Makes 12 servings)
2 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon ground red pepper
1 package refrigerated mashed sweet potatoes (20–24 oz)
5 large eggs (or 1 1/4 cups egg substitute)
1 package corn muffin mix (6–8.5 oz)
2/3 cup apple butter
Small zip-top (or pastry) bag
1. Preheat oven to 350°F. Place in large microwave-safe bowl: milk, butter, salt, and peppers; microwave on HIGH for 3–4 minutes or until warm and butter is melted. Remove from microwave and whisk to combine.
2. Coat 13- x 9-inch baking dish with spray. Combine in second large bowl: sweet potatoes, eggs, and corn muffin mix; slowly whisk in milk mixture until combined. Pour batter into prepared baking dish.
3. Place apple butter in zip-top bag, then seal bag and snip off one corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then carefully drag a knife though batter vertically to create design.
4. Bake 40–45 minutes or until edges are golden and center is set. Cool 10 minutes before serving.