3 Thanksgiving sides that you can make any night of the week
I cooked Thanksgiving this year, so I got to make things I would eat with a Thanksgiving twist! You can easily make these too - any night of the week.
Thanksgiving food—people either love it or hate it. I fall somewhere in the middle. For me, it’s less about the food itself and more about the tradition: cooking, eating, chatting, and soaking up time with family in a cozy, relaxed atmosphere.
This year, we celebrated in Dallas with my in-laws, and my family from Chicago flew in to join the fun. My sister-in-law and I took charge of the kitchen, whipping up most of the dishes, and let me tell you, the control freak in me was thrilled to do the grocery shopping. Knowing our veggies were cooked with avocado oil and my key lime pie was made with grass-fed butter? Bliss.
Now, let me share three side dishes we made that are so simple and delicious, you’ll want to add them to your weeknight rotation. These recipes are easy, low-maintenance, and guaranteed to win anyone over.
Garlicky Green Beans with Caramelized Onions and Hazelnuts
Grocery List: (serves 2)
1 bag of green beans
4 garlic cloves garlic
1 red onion
1/2 tablespoon of grass-fed butter
1 tablespoon lemon juice
1/2 tablespoon of cut tarragon (fresh)
1/2 cup of raw hazelnuts
salt + pepper
1 tablespoon avocado oil
Instructions:
In a separate pan sauté thinly sliced red onions in your avocado oil for about 20-25 minutes. Continue to stir and cover to capture moisture.
Sauté your green beans in butter for about 4 minutes until tender and greener in color. After 4 minutes, add in fresh garlic, half of the fresh tarragon, hazelnuts, lemon juice, and salt + pepper. Once the green beans are cooked about 5-7 additional minutes add in the onions and combine. Top with remaining tarragon.
Truffle Smashed Potatoes
Grocery List: (serves 2)
1 package of baby potatoes
3 fresh garlic cloves
2 sprig’s of thyme
2 sprig’s of rosemary
1/4 cup of parmesan cheese
Instructions:
Clean and boil potatoes in a pot of water for about 30-40 minutes or until it is easily pierced with a fork. Remove potatoes from the water and line a baking sheet with parchment paper. Use a mug/cup to flatten each potato. Sprinkle with truff salt, fresh garlic, rosemary, thyme, and drizzle with truff oil. If you plan to use cheese, be sure to sprinkle on top last. Bake at 350 for 30 minutes until crusts turns golden.
Fall Inspired Salad
Grocery List: (serves 2-4)
acorn squash
pumpkin seeds
pomegranates
microgreens
2 tablespoons of dijon
2 tablespoons of olive oil
2 tablespoons od lemon juice
1 tablespoon of honey
salt + pepper
Instructions:
Cut and roast the acorn squash on 375 for about 35-30 minutes. Toast the pumpkin seeds on the stove on medium heat for 5-7 minutes. Combine lettuce, seeds, pomegranates, squash, and micro greens. Mix dressing together and serve.
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I hope you get to enjoy these dishes with some of your favorite people! We’ve entered holiday territory! HAPPY HOLIDAYS :). I can’t wait to share more things with you all.
-TT