3 Delicious Side Dish Recipes for Thanksgiving

GREEN BEAN CASSEROLE

Ingredients

1 1/2 pounds green beans, trimmed and halved crosswise $

2 tablespoons olive oil $

3 cups chopped sweet onion

1 teaspoon chopped fresh thyme

8 ounces shiitake mushrooms, stemmed and sliced

1 (8-ounce) package presliced button mushrooms $

1/3 cup Madeira wine or dry sherry

1/4 teaspoon salt $

1/4 teaspoon freshly ground black pepper $

3 tablespoons all-purpose flour $

1 cup fat-free, lower-sodium chicken broth $

1 cup (about 2 ounces) canned fried onions (such as French's) $

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese $

Directions

1. Preheat oven to 425°.

2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.

Recipe Time

Hands-on: 40 Minutes

Total: 1 Hours

CREAMY SWEET POTATO SOUP

Ingredients

2 tablespoons olive oil

1 small onion, diced

1-2 teaspoons salt

Freshly ground black pepper

1/2 teaspoon cinnamon

2 cloves garlic, chopped

3-4 sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes

4 cups chicken (or vegetable) stock or broth with low sodium

1 teaspoon paprika

Directions

1. In a large pot, heat oil over medium heat. Add onions, and season lightly with salt and pepper. Cook until translucent, about 5 minutes.

2. Add garlic and cook 2 more minutes, until the aroma starts.

3. Stir in sweet potatoes, stock or broth, cinnamon, and paprika. Bring mixture to a boil. Reduce heat and simmer for 30 minutes. (Sweet potatoes should be very tender.)

4. Using a blender, stick blender, or food processor, purée mixture (in batches, if necessary). Return mixture to the pot. Season to taste with salt and pepper.

Recipe Time

Hands-on: 30 minutes

Total: 35-40 minutes

SPICY KALE SALAD

Ingredients

20 large leaves tuscan kale (the flat-leafed kind), ribs removed, sliced

1 clove garlic

1/4 cup olive oil

1/2 lemon, juiced

1/4 cup grated pecorino romano cheese, plus more for serving

Pinch of red chile flakes

Salt (optional)

1 slice sourdough bread, toasted and broken into bread crumbs

Directions

1. Place kale in a medium bowl.

2. In a food processor or blender, combine garlic and olive oil until garlic is fully smashed. Add lemon juice, cheese, and chile flakes, and season to taste with salt if needed.

3. Pour dressing over kale and toss to fully coat leaves. Top each serving of salad with breadcrumbs and more cheese. Serve within an hour after dressing it to avoid soggy leaves .