A meal is not complete without one or two healthy sides!

Braised Sauerkraut

Braised Sauerkraut
with Apples and Cider
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • [q:1 1/2] tsp cumin seeds
  • 2 Granny Smith or other tart apples, peeled and thinly sliced
  • 3 cups drained sauerkraut, store-bought (from a [q:11/2]-lb jar)*
  • [q:1 1/2] cups apple cider
  • [q:1/2] tsp freshly ground black pepper
Directions
  1. Put oil and cumin seeds in a large (12 inches or wider), deep fry­ing pan and place over medium heat. When seeds start to sizzle, add apples and cook, stirring occasionally, for about 2 minutes, until apples start to soften.
  2. Stir in sauerkraut and cider and bring to a simmer. Adjust heat to maintain a simmer, cover partially, and cook for about 15 min­utes, until apples are just tender. If more than a little liquid remains, uncover pan and simmer vigor­ously for a few more minutes to reduce liquid. (This is a matter of per­sonal preference, however. If you like more liquid, you can leave it.)
  3. Stir in pepper. Serve hot or at room temperature. The sauerkraut will keep, tightly covered, in the refrigerator for up to 3 days. Reheat before serving.
Nutrition Info
123 Calories, 1 g Protein, 15 g Carbohydrates, 4 g Fiber, 7 g Total fat (1 g sat, 5 g mono, 1 g poly), 347 mg Sodium, Vitamin C, Iron, Manganese

Garlicky Greens with Ginger and Lemon

Garlicky Greens with Ginger and Lemon
Prep Time
10 minutes
Number of Servings
4
Ingredients
  • 3 Tbsp low-sodium chicken broth or olive oil
  • 1 large bunch (about 1 lb) greens (kale, chard, mustard, beet greens, or collards), cut crosswise with stems removed
  • 2 garlic cloves, peeled and minced
  • [q:1/8] tsp ground ginger
  • Pinch of salt
  • 2 Tbsp freshly squeezed lemon juice
  • Parmesan Cheese (optional)
Directions
  1.  Heat broth or oil in saute pan over medium heat.
  2.  Add greens, garlic, ginger, and salt, stirring until greens wilt, about [q:1 1/2] minutes.
  3. Remove from heat and drizzle on lemon juice.
  4.  Top with parmesan (optional) and serve.
Nutrition Info
With chicken broth and kale: 23 Calories, 2 g Protein, 0 mg Cholesterol, 3g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2g Fiber, 1 g Total fat (0 g sat), 164 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Calcium

Sautéed Beet Greens & Garlic

Sautéed Beet Greens & Garlic
Ingredients
  • 2 bunches beet greens, stems removed 
  • 1 Tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • [q:1/4] tsp crushed red pepper flakes (optional)
  • Salt and ground black pepper to taste
Directions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add beet greens and cook uncovered until tender, about 2 minutes.
  3. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.
  4. Drain well and chop.
  5. Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes. Cook and stir about 1 minute until pepper is fragrant.
  6. Stir in greens and gently toss until evenly coated with oil and garlic.
  7. Season with salt and pepper.

Caramelized Beets

Caramelized Beets
Ingredients
  • 3 large beets
  • 1 large purple onion
  • 2 to 3 garlic cloves
  • 2 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 1 tsp sea salt
Directions
  1. Peel the beets and cut them into large chunks.
  2. Peel the onion and chop it into thin slices.
  3. Mince the garlic.
  4. Toss the beets, onions and garlic with the oil, sugar and salt in a glass baking dish.
  5. Bake the beets at 350 degrees for 45 minutes to 1 hour, stirring them every 15 minutes so that the beets cook evenly.

Baked Acorn Squash

Baked Acorn Squash
Ingredients
  • 1 medium acorn squash, halved and seeded
  • 2 Tbsp butter
  • 2 Tbsp brown sugar 
Directions
  1. Preheat oven to 350 degrees F.
  2. Turn acorn squash upside down onto a cookie sheet. Bake in oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.
  4. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
  5. Place squash in the oven and bake another 30 minutes. 
Nutrition Info
189 Calories, 6g Fat, 15mg Cholesterol

Herbed Mashed Potatoes

Herbed Mashed Potatoes
Number of Servings
Serves 6
Ingredients
  • 4 medium Yukon gold potatoes
  • 1 cup good extra virgin olive oil
  • 4 cloves fresh garlic, oven roasted until tender
  • Juice from [q:1/2] lemon
  • [q:1/2] cup chives, finely chopped
  • [q:1/2] cup Italian parsley, finely chopped 
  • Kosher salt and freshly cracked pepper, to taste
Directions
  1. Bake the potatoes cooked until fork tender.
  2. Peel and mash with a fork.
  3. Add remaining ingredients while continuing to mash.
  4. Adjust flavor with salt and pepper to taste.
  5. Serve immediately or reheat in a pan when ready.
Nutrition Info
435 Calories, 3 g Protein, 0 mg Cholesterol, 27 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 4 g Fiber, 36 g Total fat (5 g sat), 207 mg Sodium, [nut:5] Vitamin K, [nut:4] Vitamin C, [nut:3] Vitamin B6, Vitamin E, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Phosphorus, Potassium

Mashed Sweet Potatoes

Mashed Sweet Potatoes
Sweetened with Maple Syrup
Prep Time
10 minutes
Number of Servings
12
Ingredients
  • 5 lbs red-skinned sweet potatoes
  • [q:1/2] cup vegan margarine
  • [q:1/3] cup pure maple syrup
  • 1 tsp ground cinnamon
  • Salt and freshly ground black pepper
Directions
  1. Peel sweet potatoes and cut into 1-inch chunks.
  2. Bring a pot of water to boil on the stove. Add potatoes and cook until tender, about 20 minutes. Meanwhile, melt vegan margarine in microwave or over stovetop. Add maple syrup and cinnamon and stir until combined.
  3. Drain potatoes and transfer them to a large bowl. Mash with a hand mixer or potato masher until smooth. Stir in maple syrup mixture. Season to taste with salt and pepper.
Nutrition Info
253 Calories, 3 g Protein, 44 g Carbohydrates, 13 g Total sugars (5 g Added sugars), 6 g Fiber, 7 g Total fat (2 g sat), 272 mg Sodium, [nutrition:5] Vitamin A, [nutrition:3] Vitamin B6, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Magnesium, Phosphorus, Potassium

Wild Rice Stuffing

Wild Rice Stuffing
with Apples and Dried Cranberries
Prep Time
20 minutes
Number of Servings
Serves 8
Ingredients
  • 2 cups uncooked wild rice
  • 3 Tbsp unsalted butter
  • 1 cup onion, diced [q:1/3] inch 
  • 1 cup celery, diced [q:1/3] inch 
  • 1 cup apples, diced [q:1/3] inch 
  • 1 cup dried cranberries
  • 1 tsp dried thyme
  • [q:1/2] tsp dried marjoram
  • [q:1/2] cup chopped fresh parsley
  • Salt and black pepper to taste
Directions
  1. Preheat oven to 350°. Cook rice according to package directions. (Use chicken or vegetable broth in place of water for more flavor.) Drain rice in a colander.
  2. Melt butter in a large skillet over medium heat. Add onion and celery, and cook until soft, approximately 8 minutes. Add apple and cook for 5 minutes. Remove from heat and add cranberries, thyme, marjoram, parsley, and salt and pepper to taste.
  3. Transfer mixture to a large oiled baking dish. Bake, covered, until stuffing is heated through, approximately 30 minutes.

Cauliflower Au Gratin

Cauliflower Au Gratin
Ingredients
  • 1 large head cauliflower, broken into florets
  • [q:1/4] cup butter, divided
  • [q:1/2] cup diced onion
  • [q:1 1/2] cup shredded cheddar cheese
  • 1 cup sour cream
  • [q:1/4] tsp salt
  • [q:1/2] cup dried bread crumbs
Directions
  1. In a medium size saucepan cook cauliflower in boiling salted water for 10 minutes. Drain well.
  2. Combine cauliflower with 2 Tbsp butter, onion, cheese, sour cream, and salt. Spoon into a [q:1 1/2] quart casserole.
  3. Melt remaining butter and toss with bread crumbs. Sprinkle over the cauliflower mixture.
  4. Bake at 350º for 30 minutes or till heated through.

Roasted Winter Veggies

Roasted Winter Veggies
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
  • [q:3/4] lb small beets (mixed red and candy-striped, if available), halved
  • [q:1/2] lb small turnips, whole and unpeeled
  • [q:1/2] lb carrots, cut in 2-inch diagonal pieces
  • [q:1/2] lb small parsnips, sliced lengthwise
  • [q:1/4] to [q:1/2] cup olive oil
  • Salt and freshly ground black pepper, to taste
  • Cooking oil spray
  • 1 small eggplant, sliced [q:1/4] inch thick
  • 1 medium onion, quartered
  • 6 to 7 garlic cloves, unpeeled, cut in half crosswise
  • 2 sprigs fresh rosemary, chopped
Directions
  1. Preheat oven to 400º.
  2. Wash vegetables under running water. Trim green tops from beets, turnips, carrots, and parsnips to 1 inch, but do not peel. (Cooking with the skin on prevents the color from fading.)
  3. Place beets in a bowl and drizzle with olive oil. Toss to coat. Sprinkle with salt and pepper.
  4. Wrap beets in two or three foil packets and place on a baking sheet. (If using different colors of beets, use separate bowls and packets for each color.)
  5. Using the cooking oil spray, mist a second baking sheet that has sides.
  6. Place turnips, carrots, parsnips, eggplant, onion, and garlic cloves on it in a single layer. Drizzle with olive oil and stir to coat. Sprinkle with salt, pepper, and rosemary. Place both baking sheets in the oven.
  7. Vegetables are done when they feel tender when pierced with a fork, about 30 to 35 minutes. Remove vegetables from oven and place all except beets in a large, shallow bowl.
  8. Open foil packets containing beets. When cool enough to handle, remove beet skins. Add to other vegetables in bowl and toss gently to mix, adding more olive oil and seasonings, if desired. Arrange on a warm platter and serve.
Nutrition Info
Made with [q:1/4] cup olive oil: 195 Calories, 3 g Protein, 0 mg Cholesterol, 26 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 8 g Fiber, 10 g Total fat (1 g sat), 297 mg Sodium, [nut:3] Vitamin A, Folate, [nut:2] Vitamin B6, Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Vitamin K, Magnesium, Phosphorus, Potassium
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