Thanksgiving Sides

Holidays with Heinen’s: Fresh, Flavorful Sides to Share

While we look forward to holiday get togethers, sometimes bringing a side can add unnecessary stress. What should I bring? Will it be liked by everyone? Do I have enough time to prep & cook that?

If you don’t have a dish that’s demanded every time – like Aunt Kathy’s Nut Roll – maybe it’s time you develop one. We have a feeling these easy-to-make, fresh, flavorful sides have the chance to become just that:

Dried Cranberry and Basmati Rice Stuffed Butternut Squash

Ingredients

  • 2 Butternut Squash – cut in half and seeded
  • Extra Virgin Olive Oil as needed
  • Sea Salt & Pepper to taste
  • 2 packages Basmati and Wild Rice Pilaf cooked per package instructions
  • 2 tablespoons Unsalted Butter
  • 2 cups Onions chopped
  • 2 tablespoons Lemon Juice
  • two 3-ounce packages Dried Cranberries
  • 1/4 cup parsley – chopped

Directions

  1. Preheat oven to 425°F.
  2. Brush olive oil onto cut side of squash.
  3. Season with sea salt and pepper and place on a cookie sheet.
  4. Cook in the oven until fork tender.
  5. When finished, remove the squash from the oven and let cool.
  6. Using a spoon, scoop out the pulp from the squash, leaving about a 1/4-inch edge. This will be used as the baking dish for serving.
  7. Preheat oven to 350°F. In a large pan, melt the butter and caramelize the onions.
  8. Next add the cooked rice, squash and lemon juice.
  9. Stir to break up the squash pulp.
  10. Add the cranberries and parsley and mix well.
  11. Divide the mixture among the squash shells.
  12. Place on a cookie sheet and roast in the oven until heated through. Serve immediately.

*Note: I like to garnish the finished squash with more dried cranberries.

Green Bean, Mushroom and Roasted Garlic Saute

Ingredients

  • 4 tablespoons Unsalted Butter, divided
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 pounds Green Beans, washed and trimmed
  • 2 pounds Button Mushrooms, washed and quartered
  • 2 tablespoons Garlic, roasted and minced
  • Salt and Pepper to taste

Directions

  1. Heat 2 tablespoons of butter and the olive oil in a pan.
  2. Saute the mushrooms for 5 minutes. Add the rest of the butter, the green beans and the garlic.
  3. Season and heat until beans are tender.

*Note: Bacon pieces are a great addition to this dish.

Fuyu Persimmon Loaf

Fuyu Persimmon Loaf Bread

Ingredients

  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoon Kosher or Sea Salt
  • 1 ½ cups Granulated Sugar
  • 4 Eggs
  • 1 Vanilla Bean
  • ¾ cup Canola Oil
  • 3 cups Fuyu Persimmons – 2 cups peeled & diced small; 1 cup puréed
  • Cooking Spray as needed

Directions 

  1. Preheat the oven to 350ºF.
  2. Spray a 9×5-inch loaf pan with the cooking spray, line it with parchment paper and spray it again. Set aside.
  3. In the bowl of a standing mixer, combine the flour, baking soda, salt and sugar. While mixing, add the eggs, one at a time, scrape in the seeds and pulp from the vanilla bean and add the oil. Add the diced persimmon and the persimmon puree and mix until just combined.
  4. Pour the mixture into the prepared loaf pan and place in the oven. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool and enjoy. Makes 1 loaf bread.

Recipes were provided by Chef Tom Fraker of Melissa’s Produce.

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