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
Yields: 4 servings
Source: Used with permission of the California 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
Yields: 4 servings
Source: Reprinted with permission from The 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* or vegetable stock
2 cups cooked wild rice
1/2 cup dried cranberries
1 cup roasted, peeled, chopped chestnuts**
1 tbsp maple syrup to taste
1/2–1 tsp smoked salt, to taste
*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.
**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.
