3 Delicious Thanksgiving Sides That Are Also Healthy
It's easy to have a love-hate relationship with Thanksgiving: You love the family time and all of the crave-worthy foods—but also hate the post-meal bloat. Luckily, there's a pretty simple fix: loading up on nutritious (and not-too-heavy) veggie sides while enjoying your favorite indulgences in moderation.
Lots of chefs are stepping up their veggie game right now, and nowhere is that more apparent than at Stir Market, a new European-style food hall in Los Angeles. There's a mix of specialty foods for purchase and restaurants with prepared foods—and Stir Market's Sandwich and Salad station has the kind of food you'll dream about at night. These three recipes, from executive chef Chris Barnett and chef-partner Jet Tila, are all served there. Bring them to Thanksgiving dinner to guarantee you'll have at least one healthy option to load your plate with.
Roasted Beet and Lentil Salad with Ricotta Salata
1 cup lentils
3 fresh bay leaves
5 thyme sprigs
1/4 cup sherry vinegar
2 jumbo red beets (with beet tops)
Salt and pepper
1. Braise lentils in water, bay leaves, and thyme sprigs, and lightly season with sherry vinegar. Cook lentils until tender, but not starchy.
2. Steam beets until tender. Cool at room temperature, and peel. Dice beets into one-inch cubes. Wash beet tops, and trim stems. Coarsely chop tops. Toss beets, lentils, and tops together.
3. Season with olive oil and salt and pepper, then cover with ricotta salata.
MORE:8 Genius Ways to Use Veggies You Never Would Have Thought Of
Roasted Squash Salad
1 red kuri squash
1 butternut squash
1 acorn squash
Salt and pepper
Pumpkin seeds, toasted
1. Peel and slice red kuri and butternut squash. Slice acorn squash, leaving skin on.
2. Dress squash with olive oil, and season with salt and pepper. Roast at 400°F until caramelized but not mushy, about 15 to 20 minutes. Cool at room temperature.
3. Arrange on platter, and top with toasted pumpkin seeds and pomegranate seeds.
MORE:What One Nutritionist Ate for an Entire Week (in Pictures)
Roasted Purple, Yellow, and White Cauliflower
1 head purple cauliflower
1 head yellow cauliflower
1 head white cauliflower
2 red jalapeños, seeded and finely minced
2 Tbsp garlic, minced
2 shallots, finely minced
3 lemons, zested
Salt and pepper
1. Slice cauliflower into one-inch-thick slices, leaving the core intact.
2. Cooking in batches, roast each piece of cauliflower separately in a heavy-bottom pan with olive oil. Cook until tender enough to pierce with a knife but still a little firm, about 20 minutes.
3. Season with jalapeños, garlic, shallots, lemon zest, salt and pepper, and finish cooking for one minute on low heat, taking care not to burn the garlic.
4. Arrange on large platter, and garnish with dill, parsley, and celery leaves.
Video: Delicious Non-Traditional Thanksgiving Sides
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