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    Three Special Holiday Side Dishes

    If your holiday dinners have always involved mashed potatoes, green bean casserole and other staple side dishes, why not try something different this year?  

    These sides will wake up everyone’s taste buds and supply serious nutrition at the same time!

    Baked Artichoke Casserole

    Have you ever eyed artichokes at your local market and felt a little intimidated? Don’t be: This recipe will let you prepare these delicious treats like a seasoned kitchen pro. 

    2 medium artichokes

    2 tbsp lemon juice

    2 medium onions, sliced thick

    2 tbsp olive oil

    1 tsp Italian herb seasoning

    2 medium tomatoes, sliced

    6 oz mozzarella or Monterey Jack cheese, sliced

    1. Preheat the oven to 375°F.
    2. Bend back outer petals of each artichoke until they snap off easily near the base; edible portions of petals should remain on the artichoke’s bottom. Continue to snap off and discard thick petals until the central core of pale green petals is reached.
    3. Trim the brown end of the stem and cut off the top 2” of the tops; discard. Pare outer dark-green surface layer from bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4” thick. Toss with lemon juice to prevent discoloration; set aside.
    4. Sauté onions in oil 5-8 minutes or until tender. Spoon evenly into a 2-quart baking dish and sprinkle with herb seasoning. Arrange tomato, artichoke and cheese slices on top of the onions, overlapping slightly in the center of the dish. Cover with a lid or foil and bake for 40 minutes.

    Yields: 4 servings

    Source: Used with permission of theCalifornia Artichoke Advisory Board

    Orange-Emerald Greens

    Like artichokes, Swiss chard is a vegetable that home chefs can be a little unsure about. The secret to handling them lies in stripping the leaves from the stems; both are edible, but the stems can take longer to cook.

    2 tbsp extra-virgin olive oil

    1 tsp minced garlic

    Pinch red pepper flakes

    2 tbsp dried cranberries

    1/4 cup freshly squeezed orange juice

    6 cups destemmed and chopped Swiss chard leaves (bite-sized pieces)

    1/4 tsp tsp sea salt

    1/2 tsp orange zest (from an organic orange)

    1/4 tsp maple syrup

    1. Heat the oil in a large pan over medium heat; add the garlic, pepper flakes, cranberries and orange juice, and sauté for 30 seconds, just until aromatic.
    2. Add the chard, salt and zest, and sauté until the color of the chard begins to darken and intensify. Use a slotted spoon to transfer the greens to a bowl.
    3. Bring the pan liquid to a boil; when it shrinks from the side of the pan and thickens a bit, stir the greens back in, then stir in the maple syrup.
    4. Check for flavor balance; you may want to add another pinch of salt. Serve immediately.

    Yields: 4 servings

    Source: Reprinted with permission fromThe Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson (Ten Speed Press/Crown Publishing)

    Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts and Dried Cranberries

    Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivores and vegetarians alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.

    2 tbsp sunflower or walnut oil

    1 lb assorted mushrooms, cleaned

    1 tbsp chopped sage

    1/2 cup chopped wild onion or shallots

    1/2 cup Corn Stock*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. or vegetable stock

    2 cups cooked wild rice

    1/2 cup dried cranberries

    1 cup roasted, peeled, chopped chestnuts*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

    1 tbsp maple syrup to taste

    1/2–1 tsp smoked salt, to taste

    1. In a large skillet, heat the oil over medium-high heat and add the mushrooms, sage and onion. Cook, stirring until the mushrooms are nicely browned and the onion is soft about 5 minutes.
    2. Stir in the stock, wild rice and cranberries, and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.

    *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.Corn Stock: Save the corncobs after you’ve enjoyed boiled or roasted corn on the cob or you’ve cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1". Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes “corny,” about 1 hour. Discard the cobs. Store the stock in a covered container in the refrigerator or freezer.

    *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.Roasted Chestnuts: To roast and peel chestnuts, use the sharp point of a small knife to score an X on the flat side of the chestnut and place it on a baking sheet. Roast in a 350° oven until the skins begin to peel back. The length of roasting time will depend on the freshness and size of the chestnuts and range from about 10–25 minutes. Remove, and when cool enough to handle, peel.

    Yields: 4–6 servings

    Source:The Sioux Chef's Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, 2017). Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press.

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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