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 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

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

*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