Photo: Kowalski’s Market
Not that we aren’t thankful for the meaty bird, but why is turkey the cynosure of Thanksgiving meals when side dishes are the real reason we pass around for seconds and raid the refrigerator after midnight? This year, buck tradition and delight your guests by adding a few new dishes to your sides repertoire.
Maple Blue Butternut Squash
Dish up sweet, savory and tangy Maple Blue Butternut Squash and your guests won’t even miss the traditional sweet potatoes and marshmallows.
Contributed by Kowalski’s Market.
- 4 tsp. Kowalski’s unsalted butter
- 2 tsp. brown sugar
- 4 lbs. peeled butternut squash, cut into ½” cubes (about 4 1/3 cups)
- 2/3 tsp. kosher salt
- 3/4 tsp. freshly ground Kowalski’s black peppercorns
- 1/3 cup blue cheese crumbles
- 2 Tbsp., plus 2 tsp., Kowalski’s pure maple syrup
Preheat broiler. Melt butter in a large skillet over medium heat; stir in brown sugar until dissolved (about 2 minutes). Add squash cubes, salt and pepper; cook over medium-high heat, stirring occasionally, until lightly browned on edges (10–12 minutes). Divide squash among (6 oz. each) oven-safe ramekins; top evenly with cheese and maple syrup. Broil squash 6” from broiler until cheese is melted (about 2 minutes).
Harvest Thyme Salad
With vibrant fall colors, vegetarian and gluten free harvest thyme salad adds nutrients and crave-worthy crunch.
Courtesy of Kowalski’s Markets and Salad Girl
- 12 oz. broccoli coleslaw mix, such as Mann’s
- 2 peeled, cooked beets, such as Love Beets from the produce department, cut into matchsticks
- 1 cup Kowalski’s Roasted and Salted Pepitas
- 1 cup dried currants
- 1 cup Kowalski’s dried cranberries
- ½ cup chopped Kowalski’s dried mango or apricots
- 8 oz. Salad Girl Organic Dairy-Free Sweet & Sassy Dressing
- 1 ½ teaspoons fresh thyme leaves
In a large mixing bowl, combine slaw mix, beets and most of the pepitas and dried fruits, reserving a small bit for garnish; toss. Drizzle salad with most of the dressing; toss to coat. Add additional dressing to taste. Garnish salad with thyme, reserved pepitas and dried fruits.
Whole Roasted Cauliflower
For your vegan, vegetarian, and dairy, lactose and gluten free loved ones, place a tenderly roasted cauliflower in the center of the table. Your meat-lovers will dig in too.
Courtesy of Kowalski’s Markets
- 1 head cauliflower
- ¼ cup Kowalski’s extra virgin olive oil
- ¼ cup Kowalski’s freshly squeezed lemon juice
- 2 teaspoons granulated garlic
- 1 ¼ teaspoons kosher salt
- 1 teaspoon smoke paprika
- ½ teaspoon freshly ground Kowalski’s black peppercorns
- ½ teaspoon turmeric
- 1 lemon, sliced ¼” thick
- 1/3 cup Rosemary Gremolata, approximately, for garnish if desired (recipe on Kowalski’s website)
- ¾ cup pistachio mousse, approximately, for serving if desired (recipe on Kowalski’s website)
Heat oven to 425°F. Remove leaves and stem from cauliflower, leaving enough stem to keep the head from falling apart while allowing to sit flat; set aside. In a small bowl, whisk together oil, juice and spices (through turmeric). Using a basting brush, evenly coat the bottom (stem side) of the cauliflower with oil mixture. Place cauliflower, stem side down, on a parchment-lined baking sheet; coat cauliflower evenly with remaining oil. Place lemon slices on the baking sheet with cauliflower; toss gently with oil that has dripped onto the pan. Baking in preheated oven for 25 minutes. Rotate pan 180˚; bake until cauliflower is very dark golden-brown and fork-tender (about 25 minutes more). Garnish with rosemary gremolata and serve with pistachio mousse, if desired.
Penne in Pumpkin Cream Sauce
Buck tradition altogether by nestling pasta and pumpkin cream sauce next to your Thanksgiving turkey.
Courtesy of Kowalski’s Markets
- 15 oz canned pumpkin puree, (about 1 ¾ cups)
- 1 cup heavy cream
- 2 tablespoons thinly sliced fresh sage, divided
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground Kowalski’s black peppercorns
- 1 pinch crushed red pepper flakes, more or less to taste
- 1 dash freshly grated nutmeg
- 12 oz dried penne pasta
- ½ cup freshly grated parmesan cheese, divided
- 2 cups baby kale
In a medium saucepan over medium-low heat, whisk pumpkin puree with cream; simmer until sauce thickens slightly (about 5 minutes). Stir in 1 tablespoon sage, salt, pepper, red pepper and nutmeg. Meanwhile, cook pasta according to package directions; drain. Add pasta to saucepan; stir into sauce with ¾ of the cheese. Stir in kale until it wilts. Sprinkle with remaining cheese and sage; serve immediately.
