I could use some ideas for getting more green on to the Thanksgiving Day plate.
Usually we do green beans or brussels sprouts but they are also usually the lone green in a sea of brown and beige. I'm also looking for something new, no offense to the beans and the sprouts. I need more veggies because Jim sees Thanksgiving as an opportunity to invite every starch to the dinner table. He insists on mashed potatoes, dressing or a savory bread pudding, macaroni and cheese AND rolls and if you let him he'd probably add in a savory pie and a rice dish. It gets browner and beigy-er. I'm not sure why but I have never considered salad a viable Thanksgiving Day side, feel free to change my mind.
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http://food52.com/blog/4857_momofukus_roasted_brussels_sprouts_with_fish_sauce_vinaigrette
http://food52.com/recipes/3890_broccoli_rabe_with_savory_pine_nuts_and_meyer_lemon
You can prep the rabe a day or two in advance, as well as the toasted pine nuts. It takes a grand total of five minutes on the stove, and can be served at room temperature. Just make sure you wait until the very last minute to sprinkle the lemon juice on the rabe -- I actually do this once the rabe are in the serving dish on the sideboard! -- as the acid, as one would expect, tends to dull the beautiful green color of the lightly cooked rabe after about fifteen minutes. If you're looking for sharp, light and a bit different, this should do the trick. ;o)
Another suggestion - how about some orange? I made Antonia James' parsnip and butternut squash puree and it is easy, healthy and delicious: http://food52.com/recipes/3803_pureed_roasted_parsnips_and_butternut_squash_with_creme_fraiche
It's not green, but I find bitterness cuts through a rich heavy meal (so does a pre-dinner Negroni, but I digress).
http://food52.com/recipes/12430_summer_squash_gratin_with_salsa_verde_and_gruyere
- Omit oregano - just use the marjoram and thyme
- Used twice the amount of herbs and half the amount of oil
- Omitted chile/jalapeno
- Used more cheese
Makes outstanding leftovers.
I have tweaked it over the years, sometimes I use dried cherries in place of the pomegranate seeds, and I often omit the Mandarin oranges altogether.
http://food52.com/recipe/brussels%20sprouts%20salad
Also, try a vegetable soup! The cauliflower soup is beige (Jim's favorite color) and creamy, but it's actually just vegetables: http://www.food52.com/recipes/15247_paul_bertollis_cauliflower_soup