Sides
Round out the meal with simple sides that fit right into the season. A crisp Brussels sprouts and apple salad and nut and cherry–studded quinoa offer pops of color and freshness, while classic sweet potato casserole and latkes are comforting and delicious.
Wild Rice Dressing with Roasted Chestnuts and Cranberries
Apple and Pistachio Brussels Sprouts Salad
Quick Traditional Sweet Potato Casserole
Smashed Potatoes with Goat Cheese and Chives
Braised Fennel with Parmesan Breadcrumbs
Roasted Delicata with Cranberries and Pumpkinseeds
Browned Butter Bourbon Mashed Sweet Potatoes
Quinoa with Dried Cherries and Pistachios
Whole Roasted Endive with Pear, Arugula, and Walnut Salad
WILD RICE DRESSING WITH ROASTED CHESTNUTS AND CRANBERRIES
Hands-on: 20 min. Total: 1 hr. 18 min.
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.
2 cups uncooked wild rice
2 cups fat-free, lower-sodium chicken broth
2 cups water
½ teaspoon kosher salt, divided
1½ cups whole roasted bottled chestnuts
1 cup sweetened dried cranberries
1½ tablespoons unsalted butter
1½ cups halved lengthwise and thinly sliced carrot
1½ cups chopped yellow onion
1¼ cups thinly sliced celery
½ cup minced fresh flat-leaf parsley
2 tablespoons minced fresh sage
1 tablespoon fresh thyme leaves
¼ teaspoon black pepper
Cooking spray
1. Preheat oven to 400°.
2. Combine rice, chicken broth, 2 cups water, and ¼ teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.
3. Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters.
4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain, and add to rice.
5. Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining ¼ teaspoon salt, chestnuts, and pepper.
6. Spoon rice mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.
SERVES 12 (serving size: about ¾ cup)
CALORIES 213; FAT 2.4g (sat 1.1g, mono 0.6g, poly 0.5g); PROTEIN 5.5g; CARB 44.4g; FIBER 4.5g; CHOL 4mg; IRON 1.2mg; SODIUM 182mg; CALC 31mg
APPLE AND PISTACHIO BRUSSELS SPROUTS SALAD
Hands-on: 20 min. Total: 20 min.
2 tablespoons minced shallots
1½ tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 garlic clove, minced
½ pound thinly sliced Brussels sprouts
¼ cup shelled unsalted pistachios
½ cup thinly sliced apple
1. Combine first 7 ingredients in a small bowl. Place Brussels sprouts, pistachios, and apple in a large bowl; toss to combine. Add vinaigrette; toss to coat.
SERVES 4 (serving size: 1 cup)
CALORIES 129; FAT 8.7g (sat 1.2g, mono 5.5g, poly 1.7g); PROTEIN 4g; CARB 11g; FIBER 3g; CHOL 0mg; IRON 1.2mg; SODIUM 226mg; CALC 37mg
Prep Pointer
No need to trim the Brussels sprouts if slicing on a mandoline. You can grip by the stubby ends as you slice, and tough outer leaves won’t be noticeable.
LEMON COUSCOUS
Hands-on: 8 min. Total: 12 min.
1¼ cups water
¾ cup uncooked couscous
¼ cup sliced green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1. Bring 11/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in remaining ingredients.
SERVES 4 (serving size: ½ cup)
CALORIES 102; FAT 0.3g (sat 0g, mono 0g, poly 0g); PROTEIN 3.7g; CARB 21.8g; FIBER 1.3g; CHOL 0mg; IRON 0.8mg; SODIUM 151mg; CALC 9mg
GARLIC HARICOTS VERTS
Hands-on: 5 min. Total: 15 min.
Garlic, olive oil, salt, and pepper are all you need to bring out the best flavor in this dish.
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon black pepper
4 garlic cloves, sliced
1½ pounds haricots verts (French green beans), trimmed
1. Preheat oven to 425°. Combine all ingredients on a baking sheet; toss to coat. Bake at 425° for 15 minutes or until tender, stirring once.
SERVES 6 (serving size: about 1 cup)
CALORIES 45; FAT 0.9g (sat 0.1g, mono 0.6g, poly 0.1g); PROTEIN 2g; CARB 8g; FIBER 4g; CHOL 0mg; IRON 1mg; SODIUM 80mg; CALC 59mg
Simple Side
Fewer ingredients doesn’t mean less flavor: Lemon rind gives couscous a bright boost; crispy garlic adds richness to green beans. Serve with roasted salmon or chicken for an impressive meal.
QUICK TRADITIONAL SWEET POTATO CASSEROLE
Hands-on: 10 min. Total: 40 min.
2 (29-ounce) cans yams or sweet potatoes in syrup, drained
¼ cup crème fraîche
2½ tablespoons butter, melted
1 tablespoon cake flour
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
⅔ cup mini marshmallows
⅓ cup almonds, coarsely chopped
1. Preheat oven to 375°.
2. Place yams in a large bowl. Coarsely mash with a potato masher. Stir in crème fraîche and next 6 ingredients (through egg). Spoon potato mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with marshmallows and almonds. Bake at 375° for 30 minutes or until thoroughly heated and marshmallows are browned.
SERVES 10 (serving size: ½ cup)
CALORIES 242; FAT 8.3g (sat 3.5g, mono 3g, poly 1.1g); PROTEIN 3.7g; CARB 39.1g; FIBER 4.8g; CHOL 32mg; IRON 1.6mg; SODIUM 267mg; CALC 41mg
SMASHED POTATOES WITH GOAT CHEESE AND CHIVES
Hands-on: 15 min. Total: 32 min.
Get the same creaminess—and a lot more flavor—when you blend goat cheese instead of cream cheese into your potatoes. This tasty side dish is perfect for busy weeknights and entertaining alike.
3 pounds peeled baking potatoes, cut into 1-inch pieces
1¼ teaspoons salt, divided
2 tablespoons butter
6 ounces goat cheese (about ¾ cup)
¼ teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
3 tablespoons finely chopped fresh chives
1. Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes. Add ¼ teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash potatoes with a potato masher to desired consistency.
2. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
SERVES 12 (serving size: about ⅔ cup)
CALORIES 155; FAT 5.4g (sat 3.5g, mono 1.3g, poly 0.2g); PROTEIN 5.8g; CARB 21.7g; FIBER 1.5g; CHOL 13mg; IRON 1.3mg; SODIUM 283mg; CALC 61mg
ROASTED WINTER VEGETABLES
Hands-on: 15 min. Total: 60 min.
Use any combination of vegetables you like for this riotously colorful side dish. To ensure all the vegetables are done at the same time, place the second pan in the oven after the first pan has been in for 20 minutes.
16 thyme sprigs, divided
4 medium beets, peeled and quartered
4 carrots, peeled and halved lengthwise
2 medium turnips, peeled and quartered
2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
8 garlic cloves, unpeeled
2 medium red onions, peeled and quartered lengthwise
2 fennel bulbs, cored and quartered lengthwise
1 teaspoon chopped fresh thyme
1. Preheat oven to 425°.
2. Place 8 thyme sprigs, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon oil; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Toss to coat. Arrange vegetables in a jelly-roll pan. Bake at 425° for 45 minutes or until vegetables are tender and begin to brown, stirring occasionally.
3. Place remaining 8 thyme sprigs, garlic, onions, and fennel in a bowl. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Arrange vegetables in a single layer in a jelly-roll pan. Bake at 425° for 25 minutes or until vegetables are tender and begin to brown, stirring occasionally. Combine beet mixture and onion mixture; sprinkle with chopped thyme.
SERVES 8 (serving size: 1 cup)
CALORIES 103; FAT 3.7g (sat 0.5g, mono 2.5g, poly 0.5g); PROTEIN 2.5g; CARB 16.7g; FIBER 4.9g; CHOL 0mg; IRON 1.1mg; SODIUM 253mg; CALC 67mg
ROASTED BRUSSELS SPROUTS
Hands-on: 8 min. Total: 25 min.
Hazelnuts and a touch of maple syrup elevate simply roasted Brussels sprouts.
¼ cup chopped hazelnuts
2 teaspoons canola oil
1½ teaspoons maple syrup
½ teaspoon black pepper
¼ teaspoon salt
1 pound halved Brussels sprouts
1. Preheat oven to 425°. Combine hazelnuts, canola oil, maple syrup, black pepper, salt, and Brussels sprouts on a jelly-roll pan. Bake at 425° for 17 minutes, stirring once.
SERVES 4 (serving size: about ½ cup)
CALORIES 122; FAT 7.1g (sat 0.6g, mono 4.8g, poly 1.4g); PROTEIN 5g; CARB 13g; FIBER 5g; CHOL 0mg; IRON 2mg; SODIUM 176mg; CALC 59mg
Did You Know?
Instant polenta is cornmeal that’s either finely ground, or parcooked and dried (like no-boil noodles or instant rice). Purists will swear by stoneground, but instant works in a pinch.
ROSEMARY-PARMESAN POLENTA
Hands-on: 8 min. Total: 8 min.
3 cups water
¾ cup instant polenta
2 tablespoons grated Parmesan cheese
1 tablespoon plain fat-free yogurt
1 teaspoon minced fresh rosemary
¼ teaspoon kosher salt
1. Bring 3 cups water to a boil in a medium saucepan over medium heat. Gradually add polenta, stirring constantly. Reduce heat to low, and cook 3 minutes or until thickened, stirring frequently. Remove pan from heat. Stir in Parmesan cheese, yogurt, rosemary, and salt.
SERVES 4 (serving size: about ¾ cup)
CALORIES 113; FAT 0.7g (sat 0.4g, mono 0.2g, poly 0g); PROTEIN 3g; CARB 16g; FIBER 3g; CHOL 2mg; IRON 0mg; SODIUM 160mg; CALC 33mg
BRAISED FENNEL WITH PARMESAN BREADCRUMBS
Hands-on: 15 min. Total: 35 min.
A quick sear in a little butter caramelizes the fennel wedges and mellows their licorice notes, while braising in stock transforms the texture from crunchy to meltingly tender, almost velvety. Breadcrumbs spiked with nutty Parm-Reg top off this fast, supersimple side. Pair with quickly seared pork chops or roasted chicken thighs.
3 medium fennel bulbs, trimmed and halved lengthwise
4 teaspoons butter, divided
½ cup dry white wine
½ cup unsalted chicken stock (such as Swanson)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 thyme sprigs
½ cup fresh breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)
1. Cut each fennel half into 3 wedges. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add fennel; cook 7 minutes or until browned, stirring occasionally. Add wine, stock, salt, pepper, and thyme sprigs; bring to a simmer. Cover, reduce heat, and simmer 20 minutes or until tender. Increase heat to medium-high; cook, uncovered, 1 minute or until liquid is slightly thickened. Remove thyme sprigs from pan; discard.
2. Melt remaining 2 teaspoons butter in a small skillet over medium heat. Add breadcrumbs; cook 3 minutes or until browned, stirring frequently. Remove pan from heat; stir in parsley and cheese. Arrange fennel wedges on a platter. Sprinkle breadcrumb mixture evenly over fennel.
SERVES 6 (serving size: 3 fennel wedges and about 2 tablespoons breadcrumb mixture)
CALORIES 117; FAT 4.3g (sat 2.5g, mono 1.1g, poly 0.2g); PROTEIN 5g; CARB 13g; FIBER 4g; CHOL 11mg; IRON 1mg; SODIUM 282mg; CALC 117mg
ROASTED DELICATA WITH CRANBERRIES AND PUMPKINSEEDS
Hands-on: 10 min. Total: 45 min.
This impressive yet simple side dish is great for company. And remember: You can eat the skin.
2 (12-ounce) delicata squashes
4 teaspoons canola oil, divided
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
Cooking spray
4 thyme sprigs
3 tablespoons dried sweetened cranberries
2 teaspoons butter
1 teaspoon fresh lemon juice
2 tablespoons pumpkinseed kernels, toasted
1. Preheat oven to 425°.
2. Cut each squash in half lengthwise; scoop out and discard seeds and membranes. Brush flesh with 2 teaspoons oil; sprinkle evenly with ¼ teaspoon salt and ⅛ teaspoon pepper. Place squash halves, cut sides down, in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 15 minutes. Turn over (cut sides up); place 1 thyme sprig in each. Bake an additional 17 minutes or until tender. Sprinkle with remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
3. Preheat broiler to high.
4. Broil squash 2 minutes or until lightly browned.
5. Place cranberries in a small bowl; cover with water. Microwave at HIGH 45 seconds; drain.
6. Melt butter in a small skillet over medium heat; cook 3 minutes or until browned. Stir in remaining 2 teaspoons oil and lemon juice. Drizzle butter mixture over squash. Divide cranberries and pumpkinseeds among squash halves.
SERVES 4 (serving size: 1 squash half)
CALORIES 160; FAT 8.6g (sat 1.9g, mono 4.1g, poly 2.2g); PROTEIN 3.3g; CARB 19.4g; FIBER 2.3g; CHOL 5mg; IRON 1.1mg; SODIUM 257mg; CALC 44mg
Roast It
Winter squashes contain natural sugars that caramelize beautifully in the oven—a tastier alternative to boiled or steamed squash. Make sure to brush the cut sides with oil to prevent drying.
BROWNED BUTTER BOURBON MASHED SWEET POTATOES
Hands-on: 25 min. Total: 35 min.
Sweet potatoes laced with bourbon, butter, and cream—what could be better?
1 tablespoon minced garlic
3 pounds sweet potatoes, peeled and coarsely chopped
2 tablespoons butter
2 tablespoons bourbon
1 tablespoon brown sugar
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup half-and-half
1. Place garlic and potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat; simmer for 18 minutes or until tender. Drain. Place potatoes in a large bowl.
2. Return pan to medium-high heat. Add butter; cook 2 minutes or until browned and fragrant. Stir in bourbon and sugar; bring to a simmer. Return potato mixture to pan. Stir in salt and pepper; mash with a potato masher until smooth. Remove from heat; stir in half-and-half.
SERVES 8 (serving size: ½ cup)
CALORIES 208; FAT 4.7g (sat 2.9g, mono 1.3g, poly 0.2g); PROTEIN 3.2g; CARB 37g; FIBER 5.2g; CHOL 13mg; IRON 1.1mg; SODIUM 301mg; CALC 72mg
MASHED SPUDS CAN START any number of ways—boiled, roasted, or even microwaved. Whichever method you choose, leave the potatoes whole, so they lose less of their valuable starch and cook evenly. If boiling, start in cold water so the internal temperature of the potatoes matches the temperature of the water by the time it reaches its boiling point.
Quick Tricks
New takes on a fave fall side
8 Stuffing Mix-Ins
Combine 1½ cups unsalted chicken stock and 2 eggs. Add 12 ounces toasted sourdough bread cubes. Then add a stir-in. Bake stuffing at 350° for 45 minutes in an 11 x 7–inch baking dish coated with cooking spray.
1. TRI-PEPPER CHORIZO
Heat a skillet over medium-high heat. Add 2 teaspoons canola oil; swirl. Add 1 cup diced poblano, 1 cup diced red bell pepper, ½ cup diced onion, 3 ounces Mexican pork chorizo, and 1 minced jalapeño; sauté 5 minutes. Stir into bread mixture before baking.
SERVES 12
CALORIES 148; FAT 4.7g (sat 1.7g); SODIUM 291mg
2. SIMPLY HERBY
Sauté 5 minced garlic cloves in 2 tablespoons olive oil. Stir garlic mixture, ½ cup chopped fresh parsley, 2 tablespoons fresh thyme, 1 tablespoon chopped fresh sage, ½ teaspoon salt, and ½ teaspoon black pepper into bread mixture. Let stand 5 minutes; bake.
SERVES 12
CALORIES 129; FAT 3.7g (sat 0.7g); SODIUM 332mg
3. MUSHROOM-ARTICHOKE
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sauté 12 ounces exotic mushroom blend and 1 tablespoon chopped fresh thyme 6 minutes. Add 1 (9-ounce) package thawed frozen artichokes, 2 teaspoons minced fresh garlic, ½ teaspoon black pepper, and ¼ teaspoon salt; sauté 2 minutes. Stir into bread mixture before baking. Top with 1 ounce shaved Parmesan cheese after baking.
SERVES 12
CALORIES 142; FAT 3.4g (sat 1g); SODIUM 329mg
4. GREEK STYLE
Add 2 ounces coarsely chopped pitted kalamata olives, 2 ounces chopped drained sun-dried tomatoes, 3 tablespoons chopped fresh oregano, and ½ teaspoon crushed red pepper to bread mixture; toss well. Spoon into prepared dish; sprinkle with 2 ounces crumbled goat cheese before baking.
SERVES 12
CALORIES 151; FAT 4.1g (sat 1.5g); SODIUM 339mg
5. CHESTNUT, CRANBERRY & LEEK
Bake 7.4 ounces jarred roasted chestnuts, quartered, at 350° for 20 minutes. Cover ½ cup dried cranberries with boiling water. Let stand 20 minutes; drain. Sauté 2 cups sliced leek in 1 tablespoon butter over medium heat 5 minutes. Add chestnuts, cranberries, leeks, ¼ teaspoon salt, and ¼ teaspoon black pepper to bread mixture before baking.
SERVES 12
CALORIES 162; FAT 2.8g (sat 1.1g); SODIUM 298mg
6. HAM, GRUYÈRE & ONION
Heat a nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl. Sauté 2 cups finely chopped onion for 2 minutes. Reduce heat to low; cook 30 minutes. Cool slightly. Add onion, 2 ounces finely chopped lower-sodium ham (about ⅔ cup), 2 ounces diced Gruyère cheese, and ¼ cup chopped fresh flat-leaf parsley to bread mixture before baking.
SERVES 12
CALORIES 153; FAT 4.4g (sat 1.6g); SODIUM 296mg
7. SAUSAGE-APPLE
Increase stock to 2½ cups. Brown 4 ounces reduced-fat pork breakfast sausage in a skillet. Add 1 tablespoon olive oil to pan. Add 3 cups coarsely chopped apple, ⅔ cup chopped celery, and ⅔ cup chopped onion; cook 5 minutes or until tender. Add sausage mixture, ¼ cup chopped fresh parsley, 1 tablespoon fresh thyme leaves, ½ teaspoon pepper, and ¼ teaspoon kosher salt to bread mixture; bake.
SERVES 12
CALORIES 163; FAT 4.4g (sat 1.2g); SODIUM 345mg
8. BUTTERNUT-BACON
Combine 3 cups diced peeled butternut squash, 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper on a baking sheet. Bake at 400° for 15 minutes. Reduce heat to 350°. Cook 3 chopped bacon slices over medium heat until crisp; remove from pan. Add 1 cup chopped onion to drippings; sauté until tender. Stir squash, onion, bacon, and 2 tablespoons chopped fresh sage into bread mixture before baking.
SERVES 12
CALORIES 154; FAT 4.3g (sat 1g); SODIUM 308mg
CLASSIC POTATO LATKES
Hands-on: 45 min. Total: 60 min.
You’ll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch.
3½ cups shredded peeled baking potato (about 1½ pounds)
1¼ cups grated onion
6 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large egg
¼ cup olive oil, divided
¾ cup unsweetened applesauce
Dash of ground cinnamon
1. Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.
2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon ¼ cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3½ minutes on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.
SERVES 6 (serving size: 2 latkes and 2 tablespoons applesauce)
CALORIES 215; FAT 8.7g (sat 1.3g, mono 6.1g, poly 1g); PROTEIN 4.4g; CARB 31.6g; FIBER 2.6g; CHOL 30mg; IRON 1.6mg; SODIUM 173mg; CALC 30mg
BRAISED KALE
Hands-on: 5 min. Total: 30 min.
To streamline prep, look for bags of prewashed, prechopped kale.
1 tablespoon olive oil
1½ cups thinly sliced onion
⅓ cup thinly sliced garlic
10 cups loosely packed chopped kale (about 2 pounds)
1 cup fat-free lower-sodium chicken broth
1 cup water
¾ teaspoon crushed red pepper
2 teaspoons red wine vinegar
¼ teaspoon salt
¼ teaspoon black pepper
1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently. Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil. Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
SERVES 8 (serving size: ¾ cup)
CALORIES 88; FAT 2.6g (sat 0.4g, mono 1.3g, poly 0.6g); PROTEIN 4.5g; CARB 14.8g; FIBER 2.9g; CHOL 0mg; IRON 2.1mg; SODIUM 173mg; CALC 167mg
QUINOA WITH DRIED CHERRIES AND PISTACHIOS
Hands-on: 8 min. Total: 25 min.
You can serve this herby, fruity side at room temperature or chilled.
1¾ cups uncooked quinoa
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallots
2 cups water
⅓ cup dry white wine
½ teaspoon salt
3 tablespoons fresh lemon juice
¼ teaspoon freshly ground pepper
½ cup dried sweet cherries, chopped
½ cup dry-roasted pistachios, chopped
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
SERVES 8 (serving size: ¾ cup)
CALORIES 256; FAT 10.3g (sat 1.3g, mono 5.8g, poly 2.8g); PROTEIN 7.6g; CARB 34g; FIBER 4.3g; CHOL 0mg; IRON 2.4mg; SODIUM 184mg; CALC 38mg
Serve With
Include one vegetable (usually a green) and one starch (root vegetable or grain). Keep it simple so flavors don’t overwhelm the main dish. If you have a cuisine in mind, keep the theme going in every dish.
WHOLE ROASTED ENDIVE WITH PEAR, ARUGULA, AND WALNUT SALAD
Hands-on: 35 min. Total: 50 min.
A red-skinned pear like Starkrimson, red Bartlett, or red Anjou is gorgeous here. If you’d like something with a crisp bite, though, try Bosc.
Once brushed with a cider reduction, baked, and broiled, endive spears lose their bitter edge and become completely delicious.
1 cup apple cider
1 teaspoon sugar
2 whole cloves
1 (2-inch) cinnamon stick
1 small bay leaf
1 teaspoon olive oil
4 heads Belgian endive, halved lengthwise
⅜ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 tablespoon fresh lemon juice
1 tablespoon toasted walnut oil or olive oil
4 cups arugula
¼ cup chopped walnuts, toasted
1 large ripe Bosc pear, cored and thinly sliced
1. Preheat oven to 450°.
2. Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to ⅓ cup (about 20 minutes). Strain cider mixture through a sieve into a bowl; discard solids.
3. Brush olive oil over a baking sheet; arrange endive halves, cut side down, on prepared pan. Brush 2 tablespoons cider mixture over endive halves; sprinkle evenly with ⅛ teaspoon salt and ¼ teaspoon pepper. Bake at 450° for 10 minutes. Remove from oven; turn endive halves over. Brush cut sides of endive halves with 2 tablespoons cider mixture.
4. Preheat broiler.
5. Broil endive 4 minutes or until edges begin to brown.
6. Combine remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, remaining cider mixture, lemon juice, and walnut oil in a large bowl, stirring with a whisk. Add arugula, chopped walnuts, and pear, tossing to coat. Arrange 2 endive halves on each of 4 salad plates, and top each serving with 1½ cups arugula mixture.
SERVES 4 (serving size: 1 salad)
CALORIES 180; FAT 9.7g (sat 1g, mono 2.3g, poly 5.9g); PROTEIN 3.1g; CARB 23.5g; FIBER 5.8g; CHOL 0mg; IRON 0.9mg; SODIUM 230mg; CALC 66mg
Flavor Swap
Salads should be a brilliant contrast of textures and flavors. Try crisp apple or pear, earthy nuts or cheese, peppery greens, and a tart citrus vinaigrette.
TRUFFLED POMMES ANNA
Hands-on: 25 min. Total: 65 min.
A small amount of truffle oil infuses the whole dish with loads of earthy essence. If you don’t have truffle oil, you can use olive oil for a more subtle flavor. Use a mandoline for quick, easy, uniform potato slices.
2½ teaspoons chopped fresh thyme, divided
1 teaspoon kosher salt
1½ tablespoons unsalted butter, melted
Cooking spray
2½ pounds baking potatoes, peeled and cut into ⅛-inch-thick slices
2½ teaspoons white truffle oil, divided
1. Preheat oven to 450°.
2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
3. Drizzle butter into a 10-inch cast-iron skillet coated with cooking spray. Arrange a layer of slightly overlapping potato slices in a circular pattern in pan; sprinkle with about ½ teaspoon salt mixture, and drizzle with ½ teaspoon truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture firmly to pack. Cook over medium-high heat for 6 minutes, without stirring.
4. Cover with foil, and bake at 450° for 20 minutes on bottom rack in oven.
5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining ½ teaspoon thyme.
SERVES 6 (serving size: 1 wedge)
CALORIES 215; FAT 8.9g (sat 2.7g, mono 5.3g, poly 0.6g); PROTEIN 2.9g; CARB 31.4g; FIBER 2.2g; CHOL 8mg; IRON 0.6mg; SODIUM 328mg; CALC 9mg