Need a good healthy side for Thanksgiving

Yeah that's what I'm thinking too. It's a nice balance that goes with anything

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Roasted cauliflower

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Do this w Domenica's recipie. Its fantastic. Sauce isnt healthy, but is on the side....

Can't go wrong with some good green beans

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Bring back some memories ?
What ever happened to these

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Change that pear out for pineapple and my memory goes way back to last Tuesday. I grew up eating those as I'm sure you did because our mothers were young adult mothers in the 60's which is where that came from. Along with hams studded with pineapple rings and cloves.

I never ate it with holiday dinner but I still make them probably several times a year. My wife is the same.

Baked sweet potatoes w/ butter and cinnamon
Green beans with onions and ham (sans bacon/hock)
Corn on the cob
Quinoa dressing

My grandmother made the pears and the pineapple salads like that and I always ate them. I still make them every few years. The taste reminds me of eating at her house for the holidays and I love those memories.

I love Domenica's shaved brussel sprout salad. It's light, crunchy and refreshing.



LINK
RECIPE
Brussels Sprout Salad

4 cups shaved Brussels sprouts, raw
1 cup toasted almonds
1/2 cup fresh dill, chopped
Salt to taste
1 cup pickled raisins (recipe below)
1/2 cup mustard vinaigrette (recipe below)
Pickled Raisins

4 teaspoons yellow and brown mustard seeds
1 cup sugar
3 Tablespoons rice wine vinegar
3 Tablespoons white wine vinegar
1 teaspoon crushed red chili flakes
2 bay leaves
10 ounces golden raisins
2 teaspoons thyme
2-inch sprig rosemary
2 teaspoons kosher salt
Mustard Vinaigrette

1/2 cup Creole mustard (you may substitute whole grain mustard)
1/4 cup Dijon mustard
1 Tablespoon thyme
1 Tablespoon dill
1 Tablespoon cilantro
2 Tablespoons sugar
2 cups olive oil
Salt to taste
1 cup rice wine vinegar

Pickled Raisins: Heat mustard seeds in a dry skillet on medium heat. Remove from heat once the seeds start to pop, approximately 2 minutes. Combine the toasted mustard seeds, 1 cup water and the rest of the ingredients in a small non-aluminum pan. Bring to a boil, then turn heat to low. Simmer 6-8 minutes until liquid has reduced by half. Let cool and store in the refrigerator.

Mustard Vinaigrette: Combine all ingredients in a mixing bowl and whip together.

Brussels Sprout Salad: Toss all ingredients for the salad and pickled raisins together, toss with the vinaigrette and serve immediately.

Serves 4-6

Smothered green beans with onions, bacon and tasso.