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Stuffed: 8 Amazing Thanksgiving Sides

5280 Magazine

Autumn Salad, 5280 Magazine

Autumn Salad with Horseradish Vinaigrette 

This wunderdish is a starter, side, and vegetarian entree in one colorful salad: Brussels, pomegranate, squash, beans, and cauliflower on a bed of arugula. Get the recipe.

Brussels Sprouts Salad

An earthy, subtly bitter base of shaved Brussels sprouts, radicchio, and frisée meets toasty walnuts, salty Pecorino, and a bright, honey-sweetened dressing for a delightfully light start to your feast. Get the recipe.

Cranberries with Beets & Cardamom

Bring some extra nutrients — and warm spice — in your cranberry sauce by way of cardamom and beets. Get the recipe.

Chipotle Sweet Potatoes

Tired of simple mashed with butter? Try whipped with spice. Sweet potatoes are the perfect fold for chile paste in this smoky, smooth side. Get the recipe.

Green Chef

Quinoa Harvest Bowl, Green Chef

Harvest Bowl

A ginger-sage spice blend and maple vinaigrette bring lots of fall flavor to this nourishing veggie quinoa bowl. It makes a fantastic entrée option for the vegetarians the table — and a healthy, hearty side for everyone. Get the recipe.

Cauliflower Risotto

Skip some starch with this light but creamy take on risotto: cauliflower “rice” with spiced butternut squash and peas. Garnishes of sun-dried tomato tapenade, toasted walnuts, and a sprinkling of cheese make it sing. Get the recipe.

Pioneer Woman

Oyster Dressing, Pioneer Woman

Oyster Dressing 

You’ve know about brining your turkey, but what about bringing some brine to your stuffing? A favorite on the east coast, from New England to North Carolina, oyster stuffing, or “dressing,” is a delicious union of earth (read: cornbread) and sea. Get the recipe.

Apple & Raisin Sourdough Stuffing

Salty-savory sausage and earthy sage balance the sweet in this raisin- and apple=strewn stuffing. Get the recipe.

 

 

 

 

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