Sides that Shine

If anyone tells you the turkey is the star on Thanksgiving, they haven't tried these outstanding side dishes. Each of these recipes features produce you're likely to find in your weekly produce box next week while the rest will be available in our webstore. You can also add other ingredients like bacon, heavy cream and cranberries to your holiday order. 

• Creamy Double-Garlic Mashed Potatoes
• ​Hashed Brussels Sprouts With Lemon
• Carrot Fries with Bacon and Rosemary
• Warm Kale & Butternut Squash Salad with Cranberries & Walnuts
• Green Bean Casserole (Grain-Free, Dairy-Free)

Creamy Double-Garlic Mashed Potatoes

Ingredients
For the roasted garlic:

• 3 heads garlic
• 6 teaspoons olive oil

For the potatoes:

• 4 pounds Yukon gold potatoes
• 2 cups heavy cream
• 2 fresh bay leaves, or 4 dried bay leaves
• 1 tablespoon minced fresh rosemary, plus more for garnish
• 1 tablespoon fresh thyme leaves, plus more for garnish
• Kosher salt and black pepper
• ¾ cup unsalted butter (1 1/2 sticks), cut into small cubes, plus more for serving

Directions

1. Bring a large pot of water to a boil over high. Heat the oven to 400 degrees.
2. Prepare the roasted garlic: Set each head of garlic on its side and cut off (and discard) the top 1/4 portion at the pointed end. Transfer each head of garlic to a separate piece of aluminum foil, cut-side up, and drizzle each head with 2 teaspoons oil. Pull up the surrounding aluminum foil and crimp tightly to seal. Transfer to the oven and roast until the garlic is softened and caramelized, 40 minutes to 1 hour, depending on the size of the heads. Set aside to cool.
3. Prepare the boiled potatoes: Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Fill a medium bowl about three-quarters full with water. Working with one potato at a time, peel each potato, then add it to the bowl of water. Next, working with one potato at a time, dice each into 1-inch pieces, returning each to the bowl of water after chopping. Drain the diced potatoes, then carefully add them to the pot of boiling water. Return the water to a boil, reduce the heat to medium-high and cook until potatoes are soft and can easily be pierced with a fork, 13 to 15 minutes. Transfer to a colander to drain.
4. Meanwhile, prepare the herbed cream: Add the cream, bay leaves, rosemary and thyme to a medium saucepan and bring to a boil over medium-high, about 5 minutes. (The mixture will bubble up vigorously, which helps reduce the liquid and concentrate the flavor.) Strain the mixture, discarding the solids, and rinse out the saucepan. Return the infused cream to the saucepan and season with salt and pepper. Cover and set aside. (You should have about 1 1/3 cups.)
5. Return the cooked potatoes to the pot along with the herbed cream and cubed butter. Squeeze the roasted garlic cloves from two heads into the potato mixture, discarding the skins, and mash until creamy. Season to taste with salt and pepper, and add more roasted garlic, if desired. (Store leftover roasted garlic in the refrigerator for 1 week.)
6. Transfer mashed potatoes to a serving bowl, dot with a generous pat of butter and sprinkle with rosemary, thyme and black pepper. Serve immediately.

Hashed Brussels Sprouts With Lemon

Ingredients

• 2 tablespoons freshly squeezed lemon juice, more to taste
  
• Grated zest of 1 lemon
  
• 2 to 3 pounds brussels sprouts
  
• 2 tablespoons olive oil
  
• 2 tablespoons butter
  
• 3 garlic cloves, minced
  
• 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
  
• ¼ cup dry white wine or vermouth
  
• Salt and pepper to taste

Directions

1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
   
2. When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
   
3. Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Carrot Fries with Bacon and Rosemary

Ingredients

• 2 lbs carrots
  
• 1 1/2 tbsp avocado oil or light olive oil
  
• 1/4 tsp sea salt or to taste
  
• 1/8 tsp black pepper or to taste
  
• 1/2 tsp onion powder optional
  
• 2 Tbsp FRESH rosemary minced
  
• 6 slices bacon

Directions

1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper (this prevents uneven roasting/burning and helps the carrots crisp up in the oven)
   
2. Peel your carrots and cut them into “fry shape” - 1/2” in thickness and about 3” long. Place them in a mixing bowl and toss with the oil, salt, pepper, onion powder (if using) and minced rosemary. Make sure carrots are evenly coated.
   
3. Arrange carrots in a single layer on the baking sheet with none of them touching - this will help them roast evenly and crispy and avoid soggy fries. If your sheet isn’t big enough, use two - it’s worth the extra effort!
   
4. Roast for 15 minutes, then rotate the baking sheets AND turn over as many as possible for even roasting. Return to oven and continue to roast 10-15 minutes until browning and toasty. For the last 3 minutes or so, sprinkle on the cooked crumbled bacon for even heating.
   
5. While the carrots roast, chop your bacon into pieces and cook in a large heavy skillet over med/hi heat, stirring to evenly brown. Once crisp, remove from skillet with a slotted spoon to drain. Once cooled, crumble the bacon into even smaller pieces. Add the crumbled bacon to the baking sheet for the last 3 minutes of roasting.
   
6. Remove from oven and immediately transfer to a serving dish - serve hot for maximum crispiness, with your favorite dip and main course. Enjoy!

​Warm Kale & Butternut Squash Salad with Cranberries & Walnuts

Ingredients
For the salad:

• 1/2 cup chopped walnuts
• 1 medium butternut squash, peeled and cubed
• 3 tablespoon extra virgin olive oil, divided
• 4 cups kale, chopped
• 1/2 cup dried unsweetened cranberries

For the dressing:

• 1 garlic clove, crushed and minced
• 1 tablespoon balsamic vinegar
  
• 1 teaspoon stoneground mustard
  
• 1/4 cup extra virgin olive oil
  
• 1/4 teaspoon sea salt
  
• 1/4 teaspoon ground black pepper

Directions

1. Preheat the oven to 350 degrees.
   
2. Line a baking sheet with parchment paper. Spread out the walnuts and toast for about 8 minutes, until fragrant. Remove the walnuts from the baking sheet. Increase the oven temperature to 400 degrees.
   
3. Toss the butternut squash in 2 tablespoons olive oil and bake using the same baking sheet for 25 to 30 minutes, until lightly browned and cooked through. Let cool slightly, then transfer to a large bowl.
   
4. Using your fingers, massage the kale with the remaining 1 tablespoon olive oil. Spread the kale out on the same baking sheet. Bake for 10 minutes, until wilted and slightly crispy on the edges.
   
5. Meanwhile, make the vinaigrette. Add the garlic, balsamic vinegar, mustard, olive oil, sea salt, and black pepper to a small bowl and whisk until emulsified.
   
6. Combine the cooked kale, butternut squash, toasted walnuts, and cranberries. Pour the vinaigrette overtop and toss to combine. Serve immediately! This salad stores well and can be eaten warm or cold.

Green Bean Casserole (Grain-Free, Dairy-Free)

Ingredients

• 1 yellow onion halved and sliced into 1/2" slices
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash dash black pepper
• 1 egg whisked
• 1 tbsp coconut oil or avocado oil for frying
• 2 tablespoons ghee 
• 8 ounces mushrooms diced
• 1/2 onion diced
• 2 cloves garlic minced
• 1 teaspoon salt
• 3/4 cup chicken broth 
• 1 cup coconut cream
• 2 tablespoons arrowroot powder
• 20 ounces green beans about 6-7 cups, trimmed

Directions

1. Make the cream of mushroom soup: In a large saucepan, melt ghee. Sauté mushrooms and onion for 5-10 minutes or until softened. Add garlic and stir for 30 seconds, stirring constantly, or until fragrant.
2. Deglaze the pan with 1/4 cup chicken broth and bring to boil. Add in remaining 1/2 cup broth and salt and return to a boil. Boil for 3-5 minutes then sprinkle in arrowroot, whisking vigorously to combine. Continue cooking until reduced by about 1/3 or 1/2.
3. Use an immersion blender (or transfer about 2/3 to a regular blender and blend 'til mostly smooth) to blend until mostly smooth. Add in coconut cream and whisk until smooth.
4. Make the fried onions: In a shallow dish, add your egg. In a second dish, place your tapioca flour. In a third dish, combine your almond flour, garlic powder, salt, paprika, and black pepper and whisk to combine well.
5. Dip onions into eggs, then shake off excess. Working in batches, add onions to tapioca flour and toss to lightly coat, shaking off excess. Then coat onions in almond flour mixture.
6. Heat a skillet over medium to slightly medium-high heat and cover the bottom of the skillet with oil. Fry onions in batches for 2-3 minutes per side, being careful when turning so as not to disrupt any coating. Remove from skillet and drain on paper towels, then sprinkle with a bit of salt.
7. Make the green bean casserole: Steam the green beans until bright green and crisp-tender. Transfer to a 3 quart baking dish and stir in cream of mushroom soup and 1 cup of fried onions, stirring gently to combine. Bake at 350º for 25 minutes then remove from oven, top with remaining fried onions and bake another 10 minutes. Let sit 5 minutes before serving.