Though I look forward to it, Thanksgiving scares me a bit in terms of nutritional value. I mean… potatoes are fine, but when combined with butter and cream, they are no longer saints. Somewhere amongst the buttery delicacies, the veggies get lost. I mean, seriously, who wants green beans when you can stuff your face with stuffing? 

But maybe, if the greens were more interesting than steamed and salted, you would be more apt to put them on your plate? Give greens the chance to add some health to your meal with this complex and flavorful side dish that takes no time at all to prepare.

For the Recipe, click here:

Lemon Ginger Collard Greens with Golden Raisins

One of my co-workers surprised me with an impressive stalk of brussels sprouts the other day and since they are by far my favorite fall treat, I thought I would share this side dish with you. Are you hosting Thanksgiving? Might I suggest this as a perfect best friend to your turkey?

I’m getting pretty excited about preparing my first “bird” (as my dad likes to say) this year… I am thinking salt-brined. How are you planning on dressing up your turkey?

For the Recipe, click here:

Spiced Brussels Sprouts with Pecans and Cranberries

Memorial Day Weekend is here! What are your plans? Like most people, we will be off to a BBQ and some sunny pool time! Here’s my first idea for an easy side you can tote with you to your BBQ bash.

These things are as addicting as popcorn. Cauliflower is one of those things people either love or hate, but I bet you could convert a few people with these crunchy poppers. In fact, mix half broccoli and half cauliflower and place them on mini skewers for some easy snacks… Maybe with a little homemade ranch dipping sauce? Did someone say yum?

This is me with my thinking cap on…Tomorrow, another idea for a sweet treat that will be the perfect ending after a juicy grilled burger and a cool swim in the pool!

For the Recipe, click here:

Baked and Breaded Cauliflower Poppers

Whenever I’m at my parent’s house, come dinnertime, my dad will inevitably ask me “How do you want to do the veggies?” Well, 99% of the time I will immediately answer, “Steamed.” Or more like I will sing, “Steeeeeeeeeamed brussel sprouts or steaaaaaaaamed baby bok choy.” Though this has become a joke in our family, I think it drives him mad because I will admit, it’s a tad boring.

But what my dad doesn’t know is, my obsession with steaming is actually an obsession with blanching. You see, I don’t just steam, I blanch and THEN I get busy and add the fun stuff. Because blanching is like coloring. What is prettier than a broccoli head? A bright, bright green, almost technicolor broccoli head and this, you get by blanching!

This salad depends on that crunch that only a 5 minute mini trip to the steam bath could give it. So here’s a bright salad that is anything but just “steeeeeeaaaaamed!”

For the Recipe, click here:

Bright Broccoli, Caramelized Onion, and Goat Cheese Salad