Tag Archives: side dishes

Add Colour to Your Plate With Kardea Brown’s Rainbow Rice Pilaf

Spring is right around the corner, and what better way to brighten your table (and your mood) after a long winter than with a wholesome, hearty side dish that boasts plenty of bold colours.

Cranberries, orange bell pepper, parsley, almonds, orzo and long-grain rice simmer together for a vibrant side dish that is as delicious as it is beautiful. So grab your apron and get cooking!

Related: Leftover Grits, Ham & Gruyere Cheese = The Ultimate Fried Snack From Kardea Brown

Kardea Brown’s Rainbow Rice Pilaf

Total Time: 45 minutes
Yields: 6 servings

Ingredients

2 Tbsp olive oil
1/2 yellow onion, diced
1/2 cup diced celery (from 1 rib)
1 orange bell pepper, seeded and diced
1 1/2 cups long-grain rice
1/2 cup orzo
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp minced fresh thyme
Kosher salt and freshly ground black pepper
4 cups vegetable broth
1/2 cup dried cranberries
1/4 cup toasted sliced almonds
1/4 cup chopped fresh parsley

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Directions

1. Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.

2. Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Celebrate the Holidays With Molly Yeh’s Brussels Sprout Latkes

Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering holiday staples, and this clever twist on the Hanukkah classic is no exception. Whether you’re trying your hand at making latkes for the first time or looking for a new spin on a family favourite, this quick and easy masterpiece is your best bet.

Chickpea flour, red pepper flakes, onion, garlic and shredded Brussels sprouts come together in this healthier latke recipe that will become a household favourite. Just don’t forget the homemade balsamic Dijon sour cream dip for the finishing touch!

Related:  Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Host Molly Yeh's Brussels Sprouts Latkes & Balsamic Dijon Sour Cream, as seen on Girl Meets Farm, Season 2.

Molly Yeh’s Brussels Sprout Latkes

Total Time: 35 minutes
Yields: 8 servings

Ingredients:

Balsamic Dijon Sour Cream:
1 cup sour cream
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp balsamic vinegar
1/4 tsp kosher salt

Latkes:
4 large egg whites
1 Tbsp fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
Canola or vegetable oil, for frying

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Hanukkah

Directions:

1. For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside.

2. For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine.

3. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes.

4. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter.

5. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side.

Related:  20+ Hanukkah Decorations You’ll Want to Display All Year Long

Watch the how-to video:


Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Kardea Brown's Gullah Red Rice

Kardea Brown’s Smoky West African-Inspired Gullah Red Rice

As Kardea Brown shows us time and time again on Delicious Miss Brown, truly crave-worthy comfort food features a few common characteristics: it’s inspired by tradition, it’s simple to prepare and it’s packed with distinctive flavour — just like her colourful, devourable Gullah red rice.

Kardea’s red rice takes a flavourful staple of West African cuisine — jollof rice — and gives it an intensely delicious, sure-fire spin that’s influenced by her Gullah culture and her contemporary cooking style.

At its base, any red rice dish is just as it sounds — it’s rice cooked in some form of tomato, typically with an element of smoked meat added. To help keep her rice from getting soggy, Kardea uses parboiled rice (which has been dried and steamed in its husk). The result? Rich, fluffy red rice that’s so good, there won’t be any leftovers.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Gullah Red Rice

Total Time: 1 hour
Servings: 8 to 10

Ingredients:

2 cups uncooked parboiled rice
¼ cup vegetable oil
8 oz smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-oz cans tomato paste
4 tsp granulated sugar
1 Tbsp garlic powder
1 Tbsp kosher salt
1 Tbsp fresh cracked black pepper

Related: The Best Rice Recipes for Dinner, and Even Dessert

Directions:

1. Rinse the rice until the water becomes slightly clear. (This removes the starch).

2. Preheat the oven to 350ºF. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered and stirring occasionally, about 5 minutes.

Related: Skip the Drive-Thru With Kardea Brown’s 30-Minute Fish Fillet Sandwich

3. Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to the oven for 10 minutes more.

Craving a main course that has enough flavour to pair with Kardea’s red rice? Her warm, hearty beef and okra stew is up to the challenge.

Watch Delicious Miss Brown by streaming Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.


Make-Ahead Baked Stuffing Recipe That Will Satisfy Every Time

I learned from a very young age that it’s not a proper turkey dinner without bread stuffing on the table. Forget the cranberry sauce and you might be forgiven. Do roasted potatoes instead of mashed and my dad would probably thank you (he never liked mashed anyway). But don’t make stuffing and you’ll suffer the sad, empty eyes of everyone around the table. After all, what exactly is the point of a turkey dinner without stuffing?

When I made my first turkey dinner, I learned pretty quickly that the turkey cavity is just not big enough for the amount of cubed bread, diced veggies and spices that can be consumed in one sitting. I saw the empty eyes that year. I have been making stuffing outside the bird with my own recipe ever since.

Related: The Tastiest Ways to Use All That Leftover Turkey 

This moist, delicious stuffing can be made ahead of time to free up oven space for that great big side dish – the turkey. The best part is that doing the stuffing outside the bird means I can make a whole lot of it. That way my holiday table is always surrounded by people with satisfied bellies and happy eyes.

Written by Amy Bronee

Simple Oven-Baked Stuffing Recipe

Courtesy of Amy Bronee, familyfeedbag.com, Victoria BC

Make this stuffing the day before Thanksgiving to save yourself some precious time – and sanity!

OvenBakedStuffing_888embed

Prep time: 20 minutes
Bake time: 40 minutes
Yields: 8-10 servings

Ingredients
1/2 cup (125 mL) butter
2 cups (500 mL) diced yellow onions
1 1/2 cups (375 mL) diced carrots
1 1/2 cups (375 mL) diced celery
2 Tbsp (30 mL) poultry seasoning
2 tsp (10 mL) dried rosemary (or 2 tbsp/30 mL chopped fresh rosemary)
1 tsp (5 mL) salt
1/4 tsp (1 mL) black pepper
18 cups (4.5 L) white or brown sandwich bread, cubed (no need to dry it out first)
1 1/2 cups (375 mL) chicken or turkey stock

Related: Make-Ahead Thanksgiving Recipes, From Turkey to Stuffing

Directions
1. Preheat the oven to 350°F (180° C).
2. Melt butter in large soup pot or stock pot over medium-high heat. Add onions, carrots and celery and cook for 8 to 10 minutes, or until beginning to soften.
3. Stir in poultry seasoning, rosemary, salt and pepper. Continue cooking 2 minutes more. Remove from heat.
4. In two batches, add bread cubes to pot, stirring to evenly distribute seasonings and veggies. Pour in stock and stir. Transfer to large baking dish, such as lasagna pan. Cover with foil.
5. Bake for 30 minutes. Remove foil and bake another 10 minutes. Serve immediately or, if making ahead, cool, cover and refrigerate. Reheat before serving.

Related: Repurpose Leftover Stale Bread With These Comforting Recipes

Family Feedbag
Amy Bronee is the writer and photographer behind the award-winning home cooking blog FamilyFeedbag.com. Amy has earned several awards and recognitions, including a Jamie Oliver blog of the month award, and being named one of Canada’s “Top 40 Foodies Under 40” by Western Living magazine. Amy’s first cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes, was published by Penguin Canada in June.

8 Cooking Tips to Make the Perfect Mashed Potatoes Every Time

The perfect mashed potatoes should be creamy, fluffy, decadently buttery and so good it requires little to no gravy if made right. Why then have we grumbled over gluey, lumpy and sloppy interpretations of what is a simple staple on every holiday menu? You need only follow 8 incredibly easy tips for the lightest and most sublime mashed potatoes. This spuds for you.

1. Mix it Up

We like Yukon gold potatoes for their buttery texture and golden hue, and Russet potatoes for their starchy, dry quality, making for a lighter mash. Choose one or mix the two for the best of both worlds.

2. Size Matters

Peel and cut the potatoes the same size and add to a large pot of cold water. Both measures will ensure even cooking to prevent the outer layer from breaking down, avoiding lumps.

3. Seasoning is Everything

Add enough kosher salt or sea salt to boiling water until salty to the tongue, about 1 Tbsp salt to 6 cups water. Two cloves of garlic will flavour the cooking liquid and the potatoes when you mash together.

4. Shake the Pot

Drain the potatoes and return to the pot. Set over medium heat, shaking the pot, uncovered until all moisture has evaporated, about 1 minute.

5. Hot Liquid Equals Smooth Mash

Heat butter and cream or milk in a saucepan until steaming, and keep warm. A hot mixture is easily and quickly absorbed into the mashed potatoes. Starch requires full-fat dairy for a creamy texture, so don’t skimp out during the holiday.

6. A Ricer is Nicer

A ricer or food mill is a professional cook’s tool to push the spuds through small holes to get that restaurant-quality texture every time.

7. Fresh is Best

Reheated mashed potatoes are never as good as freshly made. To prep ahead: peel, cut and soak your potatoes in cold water, and combine the butter and cream or milk in a saucepan, covered. Stir in the seasoned cream mixture into the potatoes and taste for seasoning. You may need to sprinkle more salt, and remember, reserve any remaining cream mixture, as the potatoes will continue to absorb the liquid.

8. Dress for Success

Perfect in its natural state, don’t forgo a simple garnish like a square of butter, and or chopped chives, green onions or parsley. You can also stir in a spoonful of sour cream for a tangy finish.

Classic Creamy Mashed Potatoes Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 to 10

Ingredients:

1.5 kg russet and Yukon gold potatoes, peeled and cut in large chunks
3 cloves garlic, smashed
¾ cup 35% cream
¼ cup milk
½ cup butter
1 ½ tsp salt
½ tsp pepper
3 green onions, chopped (optional)
2 Tbsp butter (optional)

Directions:

1. Fill a large pot of cold salted water; add potatoes and garlic. Bring to boil over medium-high heat and cook until potatoes are falling apart, about 15 minutes.
2. Drain potato mixture and return to pot over medium heat; shake pot, uncovered until potatoes are dry, about 1 minute. Transfer to bowl.
3. Using a ricer or food mill, press potatoes and garlic through ricer back into pot.

4. Heat cream, milk, butter, salt and pepper in saucepan over medium heat until butter is melted, and mixture is hot. Stir into potato mixture and taste for seasoning, adding more salt and pepper if needed.
5. Transfer to serving dish and top with butter and green onions (if using).

See here for the ultimate guide to turkey cooking times, a reliable Thanksgiving checklist to stay ahead of the stress, and the best make-ahead baked stuffing.

Your 3 Favourite Comfort Foods in Stuffed Baked Potato Form

Craving comfort food, but not sure what to make? Don’t worry, we’ve got you covered. We took some of your favourite go to’s (think: homemade nachos and juicy burgers) and wrapped them in a warm, fluffy potato blanket. So skip the drive-thru and make our cheeseburger-stuffed potatoes. Or if you’re looking to spice things up further, whip up a batch of Tex-Mex inspired baked spuds. If neither of those are your jam, our Swedish meatball-stuffed version promises to keep you warm on a cold winter’s night.

1. Cheeseburger-Stuffed Baked Potato

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients:
4 russet potatoes
1 Tbsp + 1 tsp vegetable oil, divided
1 ½  tsp kosher salt, divided
⅓ cup mayonnaise
¼ cup ketchup
½ cup shredded iceberg lettuce, divided
½ cup chopped dill pickles, divided
1 Tbsp pickle brine
454 g lean ground beef
½ cup mild cheddar cheese, grated
½ cup diced tomatoes
¼ cup finely chopped white onion

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, stir together mayonnaise, ketchup, 2 Tbsp lettuce, 2 Tbsp pickles and pickle brine in a small bowl. Set aside.
5. Heat a large non-stick skillet over medium-high. When pan is hot, add remaining 1 tsp oil, then crumble in beef. Season with remaining 1/2 tsp salt and pepper. Cook, breaking up with a wooden spoon, until golden-brown and cooked through, about 5 minutes.
6. To assemble, slice potatoes down the centre. Divide beef between potatoes, then sprinkle with cheese. Broil, in centre of oven until cheese is melted, about 1 minute. Remove from oven, then top with sauce. Garnish with tomatoes, onion and remaining lettuce and pickles.

2. Nacho-Inspired Tex-Mex Stuffed Potato

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 4

Ingredients:
4 russet potatoes
2 Tbsp vegetable oil, divided
1 tsp + ½ tsp kosher salt, divided
½ cup black beans
½ cup corn niblets, thawed
1 small jalapeño peppers, finely chopped
¼ cup roughly chopped cilantro
1 Tbsp lime juice
½ tsp lime zest
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup whole milk
1 cup mild cheddar cheese, grated
½ tsp chili powder
½ cup salsa

Read More: 5 Recipes That Will Make Your Nacho Dinner Dreams Come True

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, stir together beans, corn, jalapeno, cilantro, lime juice, zest and remaining 1 Tbsp oil in a medium bowl. Season with 1/2 tsp salt. Set aside.
5. Heat a small pot over medium heat. Melt butter, then add flour. Cook, stirring constantly, until a thick paste forms, about 1 minute. Slowly whisk in milk. Cook, whisking often, until sauce thickens, 4 to 5 minutes. Remove from heat and let cool slightly, 2 to 3 minutes. Whisk in cheese and chili powder.
6. To assemble, slice potatoes down the centre. Top with salsa, then bean-mixture. Drizzle over cheese sauce.

Swedish Meatball-Stuffed Baked Potato

Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 25 minutes
Servings: 4

Ingredients:
4 russet potatoes
1 Tbsp + vegetable oil, divided
1 tsp + kosher salt, divided
454 g lean ground beef
1 egg, lightly beaten
⅓ cup panko crumbs
¼ cup grated white onion
1 Tbsp + 1 tsp Worcestershire sauce, divided
½ tsp ground allspice
¼ tsp ground nutmeg
¾ cup no salt added beef broth
¾ cup whipping cream
1 Tbsp soy sauce
1.5 tsp Dijon mustard
¼ cup lingonberry jam (optional)
¼ cup roughly chopped parsley

Read More: How to Make Everyone’s Favourite Swedish Meatballs At Home

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, combine beef, egg, panko, onion, 1 tsp Worcestershire, allspice and nutmeg in a large bowl. Roll into 1-inch balls, you should have about 52.
5. Heat a large, non-stick pan over medium-high. When pan is hot, add 1 tsp oil, then meatballs. Cook, stirring often, until meatballs are golden-brown and cooked through, about 5 minutes. Transfer to a plate.
6. Drain fat from pan, then return to heat. Add beef stock, cream, soy sauce, Dijon and remaining 1 Tbsp Worcestershire. Cook, stirring occasionally, until sauce has reduced by half, 6 to 7 minutes. Return meatballs to pan, stirring to coat.
7. To assemble, slice potatoes down the centre. Divide jam, if using, between potatoes, then top with meatballs. Garnish with remaining sauce and parsley.

Craving more comforting spud recipes for any day of the year? Check out these 100+ Perfect Potato Recipes

The Delicious Difference Between Potatoes Au Gratin and Dauphinoise

There’s something irresistible about a dish of creamy, bubbly potatoes. And while we enjoy scalloped potatoes as much as the next carb-lover, we can’t help but wonder if the mouthwatering layers of taters au gratin are really just dauphinoise potatoes in disguise. Gratin potatoes – Dauphinoise potatoes, they’re the same thing, right? Wrong.

ultimate-potatoes-gratinGet the recipe for Tyler Florence’s Ultimate Potatoes au Gratin

Gratin is a French word that means the crust that forms on top of a dish when you brown it in the oven or under the broiler. The term originally comes from the French word “gratter” (to scrape) which refers to the need to scrape the crunchy bits of cooked food off the bottom of a dish so as not to waste it. In the case of a potato dish, the crunchy topping is usually from breadcrumbs or cheese and nowadays, “au gratin” is often used to refer to a dish topped and broiled until crunchy. Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin.

Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese. The starches in the potato mix with the cream to thicken the creamy sauce which contrasts with the crispy topping that comes from finishing the dish in a hot oven or a broiler.

Whichever way you cook your crunchy-topped potatoes, with cheese or without, it’s the perfect dish to ease into the cooler weather – the side dish that goes with absolutely everything! Here are a few different variations on creamy and/ or cheesy potatoes that will see you through the winter!

Nancy-Cheesy-Potato-GratinGet the recipe for Cheesy Potato Gratin

Bertinelli-Root-Vegetable-GratinGet the recipe for Valerie’s Root Vegetable Gratin

Squash-and-Potato-GratinGet the recipe for Spaghetti Squash and Cheesy Potato au Gratin

Looking for more tasty sides? Try more of our Perfect Potato Side Dishes.

Thanksgiving Sides Pairing

10 Perfect Pairings for Your Thanksgiving Turkey

Thanksgiving dinner is about more than just the turkey — we also come to expect to see the table creaking under the weight of all manner of delicious side dishes paired with the juicy roast bird. From old standbys such as creamy garlic mashed potatoes and cranberry sauce to new favourites like roasted, caramelized Brussels sprouts, check out these drool-inducing ideas to pair with your turkey on Thanksgiving day.

1. Ree Drummond’s Best Ever Green Beans

cooked green beans with sauteed onions and red pepper in white bowl on table

Few vegetables pair so perfectly with turkey as green beans, and Ree Drummond’s version gives the humble vegetable something to brag about. This kicked-up recipe adds butter (or bacon grease), onion, red pepper and garlic, cooked to perfection in a skillet.

Get the recipe for Ree Drummond’s Best Ever Green Beans

2. Guy Fieri’s Twice-Baked Sweet Potatoes

Sweet potatoes are practically a given at any Thanksgiving dinner, and there are seemingly endless variations on how to prepare this tasty tuber. Rather than simply baking or mashing, Guy Fieri serves up this twice-baked recipe that adds extra texture thanks to chopped pecans, all topped with a brown sugar, nutmeg and cinnamon crust.

Get the recipe for Guy Fieri’s Twice-Baked Sweet Potatoes

3. Bobby Flay’s Roasted Brussels Sprouts with Pancetta

Thanksgiving recipes Bobby Flay_Roasted-Brussel-Sprouts

Once upon a time, Brussels sprouts were those soggy, boiled-to-mush vegetables that kids would try to hide under their napkins — but no more. Bobby Flay turns that idea on its head with this Thanksgiving-ready side dish of perfectly caramelized and crispy mini cabbages with rich pancetta bacon. Don’t be surprised if this fall side becomes your family’s favourite new holiday side dish.

Get the recipe for Bobby Flay’s Roasted Brussels Sprouts with Pancetta

4. Ina Garten’s Buttermilk Cheddar Biscuits

Instead of the same old dinner rolls, kick your Thanksgiving dinner into overdrive with Ina Garten’s easy-to-make biscuits, delectably infused with the taste of sharp cheddar cheese.

Get the recipe for Ina Garten’s Buttermilk Cheddar Biscuits

5. Ree Drummond’s Cranberry Sauce

Thanksgiving Ree Drummond cranberry sauce recipe
Thanksgiving turkey without cranberry sauce is like a ski vacation without snow, and Pioneer Woman host, Ree Drummond offers her own creative take on this time-honoured sauce. With orange juice and maple syrup adding extra sweetness and some grated orange rind for extra zest.

Get the recipe for Ree Drummond’s Cranberry Sauce

6. Giada De Laurentiis’ Roasted Root Vegetables

No Thanksgiving table should be without a healthy serving of colourful, roasted root vegetables. Giada serves up a simply prepared but undeniably delicious combo of potatoes, parsnips, Brussels sprouts and carrots, roasted together to mouth-watering perfection.

Get the recipe for Giada De Laurentiis’ Roasted Root Vegetables

Sausage and Herb Stuffing; Ina Garten

7. Ina Garten’s Sausage and Herb Stuffing

Stuffing is a Thanksgiving dinner favourite, and everyone seems to have their own unique tried-and-true recipe. It’s pretty much a given that the Barefoot Contessa would have a killer stuffing recipe up her sleeve. If you’re looking to try out a new recipe to pair with your turkey this year, look no further than this savoury sweet stuffing by Ina Garten featuring diced apples and spicy Italian sausage.

Get the recipe for Ina Garten’s Sausage and Herb Stuffing

8. Ree Drummond’s Roasted Garlic Mashed Potatoes

Simple but delicious, Ree’s recipe for mashed potatoes adds half-and-half cream, butter, cream cheese and tons of roasted garlic for a savoury side dish that will pair perfectly with any turkey. But be forewarned: don’t be surprised if guests come back for a second helping of these fluffy, flavourful spuds, so you’ll want to make plenty!

Get the recipe for Ree Drummond’s Roasted Garlic Mashed Potatoes

Thanksgiving-Tyler-Florence-gravy

9. Tyler Florence’s Roasted Turkey Gravy

Nothing on the Thanksgiving table pairs more perfectly with everything than gravy. Whether it’s mashed potatoes, stuffing or turkey, a classic gravy is a tasty addition to dress up any dish. Tyler Florence’s drool-worthy sage- and thyme-flavoured gravy recipe will produce about three cups of aromatic sauce for your lip-smacking pleasure.

Get the recipe for Tyler Florence’s Roasted Turkey Gravy

10. Ree Drummond’s Mushroom Pilaf

In addition to recipes that offer new spins on old favourites, this filling side dish by The Pioneer Woman is bursting with the rich, savoury flavour of shitake mushrooms.

Get the recipe for Ree Drummond’s Mushroom Pilaf

Looking for some main-spiration? Look no further than our best Thanksgiving turkey recipes and the most delicious uses for leftover mashed potatoes.

Spring Vegetable Panzanella Salad

What’s better than a light, fresh spring salad? A light, fresh spring salad with a ton of toasted bread soaked in dressing, obviously. The panzanella salad originates in Italy and is said to date back to the 16th century. I know nothing of history. But what I do know is that I love a good crouton salad.

This salad is composed of fresh spring veggies that you can find in farmers’ markets this time of year, and really showcases the vegetables. Be sure to buy local and organic when possible, but if you can’t, just be sure to find the best quality veggies near you. It really makes a world of a difference.

Spring_Panzanella-4

This salad is dressed really lightly with dill-mustard vinaigrette, which brightens and accents the asparagus, favas, grilled scallions and radishes perfectly. I’ve used pumpernickel bread in the recipe to add a deeper flavour to the salad, and pea shoots for a subtle earthy sweetness. You can always substitute those out for whatever bread and tender greens you can find — this dish is super refreshing and versatile.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 side servings or 2 large servings

888_spring-panzanella-ingredients

Ingredients:

For the croutons:
5 thick slices pumpernickel bread, about 1” thick
Olive oil
Salt

For the dressing:
2 Tbsp chopped dill
2 Tbsp white balsamic vinegar
1 1/2 Tbsp grainy mustard
1 tsp honey
1/4 tsp salt
Fresh cracked black pepper to taste
1/4 cup olive oil

For the grilled scallions:
5-6 scallions
Olive oil
Salt

1 bunch asparagus, tough ends snapped off
1 cup shelled fava beans, fresh is preferred
4 radishes, sliced thinly
1 cup pea shoots

888_spring-panzanella-salad-new

 

Directions:

For the croutons:
1. Pre-heat the oven to 350°F and line a baking sheet with tin foil for easy clean up.
2. Cut the pumpernickel slices into 1” thick cubes.
3. Place them in a large bowl and drizzle with a very, very generous amount of olive oil. You want it to completely cover the bread.
4. Transfer the bread onto a baking sheet and spread out in one layer.
5. Season with a bit of salt and bake for 12 minutes, tossing the croutons halfway through.

For the dressing:
1. In a small bowl, whisk together the dill, vinegar, mustard, honey, salt and fresh cracked pepper until combined.
2. Slowly drizzle in the olive oil while whisking. Set aside.

For the grilled scallions:
1. Heat a grill or grill pan over medium-low heat.
2. Drizzle a bit of olive oil over the scallions and season with a bit of salt.
3. Grill for 2-3 minutes on each side until nicely charred and softened.
4. Cut the scallions into 1” long pieces.

For the asparagus:
1. Bring a large pot of salted water to a boil and prepare an ice bath in a bowl.
2. Once the water is at a rolling boil, drop in the asparagus.
3. Cook for 1 1/2 – 2 minutes, then immediately transfer them to the ice bath. They should still have some crunch to them.
4. Allow them to cool in the ice bath for 1 minute and then place onto a paper towel. Dab away any extra water. This will prevent the asparagus from getting waterlogged.
5. Cut the asparagus into 1” long pieces.

Spring_Panzanella-7

Dressing the salad:
1. In a large bowl, toss the croutons with 2 Tbsp of dressing and allow them to soak it up while dressing the remaining components.
2. In a separate bowl, toss the scallions, asparagus, fava beans, radish slices and pea shoots with 1 1/2 – 2 Tbsp of dressing. Don’t drown the delicate veggies.
3. Transfer the veggies into the bowl with the croutons and toss gently to combine.
4. Plate and enjoy with extra dressing on the side.

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Notes and Shortcuts:
– Use whatever vegetables are fresh and in season — get creative!
– The veggies and croutons can be made and prepped ahead of time, then dressed before serving. This is super helpful when you have guests coming or if you would like to take this salad as a work lunch.
– Change it up: grill the asparagus and change out the scallions for thinly sliced red onions. And if you can find ramps, it’s your lucky day. Definitely use them.
– Substitute the pea shoots for pea tendrils, micro greens or even sorrel — whatever you can find!