New Traditions

Thanksgiving marks the beginning of holiday indulgence and with Grandma’s rich stuffing and Mom’s buttery pecan pie, how are you supposed to resist? Rather than filling up on heavy dishes, gobble up light, yet savory sides infused with fruits and veggies. Cook up some new Turkey Day family traditions by recreating holiday favorites with health-conscious ingredients.

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Green Beans with Caramelized Shallots and Gremolata
1 ½ pounds fresh green beans, trimmed
1 tablespoon olive oil
6 shallots, peeled and thinly sliced
¼ cup chopped parsley
Zest of 1 lemon
2 large cloves garlic, chopped
Salt and pepper, to taste

Cook green beans in large pot of boiling, salted water until tender crisp (about 5 minutes). Plunge into ice water to stop cooking and retain color. Set aside. Heat oil in a large skillet. Add shallots and cook slowly, stirring often, until golden and tender, about 10 minutes. Meanwhile, to make gremolata, combine parsley, lemon zest and garlic in a small bowl. Add green beans to skillet; toss over medium heat until heated through. Season with salt and pepper; toss to mix and coat. Place green beans in a serving bowl or platter and sprinkle with gremolata.
Note: Green beans can be cooked a day in advance and stored in the refrigerator.

Makes about six servings

Buttermilk and Herb Dressing Muffins
4 tablespoons unsalted butter
1 large yellow onion
3 thinly sliced celery stalks
1 teaspoon dried rosemary, crushed
½ teaspoon dried rubbed sage
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
1 cup lower-sodium chicken broth
½ of a 12- to-14-ounce package herb seasoned cubed stuffing
½ of a 12-to-14-ounce package cornbread stuffing
1 cup low-fat buttermilk (1 percent)
2 large eggs

Coat a 12-cup muffin tin with cooking spray; set aside. Heat butter in a large saucepan over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened, about 5 minutes, stirring occasionally. Add broth; simmer. Preheat oven to 425 degrees. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 12 cups of prepared muffin tin in mounds; bake in middle of oven until golden on top, about 25 minutes. Let cool in oven at least 15 minutes; remove from tin.

Makes 12 servings

Creamy Turnip-potato Puree
2 pounds turnips, peeled and cut into 2-inch pieces
1 pound Russet potatoes, peeled and cut into 2-inch pieces
2 garlic cloves, crushed
2 teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup light sour cream or plain Greek yogurt
¼ cup chopped fresh chives
3 tablespoons prepared horseradish
2 teaspoons sugar

Place turnips, potatoes and garlic in a 5-quart pot. Cover with cold water to 2 inches above the vegetables; bring to a boil. Add salt; simmer, uncovered, until tender (about 15 minutes). Drain the vegetables in a colander; return to pot. Cook over medium heat to remove excess water, stirring well (about 5 minutes). Stir in the remaining ingredients; mash with a potato masher until smooth. Transfer mixture to a serving dish.

Makes eight servings

Pear Tart Tatin
2 pounds firm pears, peeled, cored and halved lengthwise
Juice of 1 lemon
1 cup sugar
4 tablespoons unsalted butter
1 unbaked pie crust

Preheat oven to 425 degrees. Place pears in a bowl, gently toss with lemon juice and ¼ cup of the sugar, and set aside for 20 minutes. Meanwhile, melt butter in a 9-inch, ovenproof skillet over medium heat. Add remaining sugar and cook, stirring constantly, until mixture turns golden brown and caramelized. Remove skillet from heat. Stir to cool, as the sugar will continue to darken even off the heat. Drain pears and place in skillet, round side down, with stem end facing center. Roll out dough on a floured work surface into a 10-inch round about ¼ inch thick. Place dough on top of pears, covering edge of skillet. Press edges down between pears and inside of skillet and cut four ¼-inch steam holes in center. Bake for 25 minutes or until pastry is golden brown. Remove skillet from oven and tilt it carefully; pour excess juices into a small saucepan and reduce over high heat until thick. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Spoon the reduced caramelized juices over the pears. Serve warm or at room temperature.

Makes eight servings

Recipes provided by T and Andy Price, Real Food Café
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