Sides

Tater Tots

• 8 red potatoes, cut into bite-sized pieces
• 1/4 bell pepper, diced
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 Tbsp. grapeseed oil
• Sea salt, to taste
• Black pepper, to taste

Directions:

1. In large pan, heat grapeseed oil on medium and add potatoes, mixing frequently.
2. When potatoes begin to brown, add in onion, bell pepper and garlic and continue mixing about another 10 minutes until potatoes are tender.
3. Sprinkle with salt and pepper.
4. Serve hot.

Apple, Raisin, & Carrot Jubilee
Serves: 2

• 3 large carrots, grated
• 1/2 cup chopped cashews (put them in a Ziploc bag & smash them with a meat mallet)
• 2 apples, cubed
• 1/2 cup raisins
• 1 Tbsp. lemon juice
• 2 Tbsp. Veganese
• dash of sea salt
• dash of black pepper
• 1 Tbsp. olive oil

Directions:
Put ingredients in a big bowl and mix well. Serve and enjoy!

Herb Gravy
Serves 8

• 4 cups organic, free-range chicken broth (Pacific Foods is one brand we like)
• 4 onions, chopped
• 4 garlic cloves, minced
• 4 cups pan drippings from turkey (substitute lack of drippings with more broth)
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons fresh thyme, minced
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh sage, minced
• TIP: If using dried herbs for this recipe, reduce measurements to a little over half a tablespoon each of thyme, rosemary and sage.

Directions:

1. Collect about 4 cups of turkey pan drippings in a large glass measuring cup and let sit about 10 minutes so the fat rises to the top.
2. Next, heat chicken broth, onions and garlic in large pot.
3. Bring to a boil, then reduce to a simmer until onions and garlic are tender.
4. Back to the turkey drippings: Skim excess fat off the top of the drippings with a spoon and discard.
5. Pour pan drippings into pot, increase to medium heat, and mix until smooth.
6. Season with sea salt, pepper, thyme, rosemary and sage, to taste.
7. Serve over your entire plate!

Apple Raisin Stuffing
Serves 6

• 10 cups toasted gluten-free breadcrumbs
• Tip: Make your own breadcrumbs. Remove crusts off bread slices and cut into one-inch cubes. Then toast pieces in oven for a few minutes.
• 3 tablespoons grapeseed oil (plus 1
• teaspoon set aside for later use)
• 1 1/2 cups onion, diced
• 6 pieces of celery, chopped
• 2 1/2 cups apple, diced
• 2 1/2 cups organic golden raisins
• dash of sea salt
• dash of black pepper
• 4 teaspoons chopped fresh sage
• 1 1/2 cups free range, organic chicken broth (add more as needed)

Directions:

1. Preheat oven to 325 degrees F.
2. Warm grapeseed oil in large pan on low heat. Add in onion and celery, and sauté until tender.
3. Stir in the apples, raisins, salt, pepper and sage.
4. Pour broth slowly over breadcrumbs; lightly stirring
5. Using a paper towel, grease large baking dish with 1 teaspoon of grapeseed oil. Transfer stuffing mixture to dish.
6. Cover and bake for 25 minutes.
7. Then uncover and bake for about 20 more minutes or until top of stuffing is browned.
8. Transfer to serving dish.

Apple Cider Cranberry Sauce
6-8 servings

• 2 24-ounce bag organic fresh cranberries
• 3 cups organic apple cider (such as Ziegler's)
• 1 1/2 cup honey (or agave)
• 6 cinnamon sticks
• 2 tablespoons orange zest
• 10 cloves, whole
• Dash of nutmeg
• Dash of sea salt

Directions:

1. Add all ingredients to large pot and bring to boil.
2. Then reduce to a simmer, stirring often.
3. Sauce will thicken in about 15-20 minutes.
4. Remove cinnamon sticks and cloves.
5. Cover and keep refrigerated.
6. Serve cold.

Sweet Candied Carrots
Serves 6

• 2 pounds organic baby carrots
• Dash of cinnamon
• Drizzle of honey or agave
• 4 teaspoons fresh squeezed orange juice

Directions:

1. Steam carrots until crisp but tender.
2. Drain excess water.
3. Mix in orange juice, cinnamon and honey (or agave).
4. Transfer to serving dish.

Lean Lemon Broccoli
Serves 6

• 3 large heads broccoli
• 2 lemons for zest, to taste
• Dash of sea salt, to taste

Directions:

1. Steam broccoli until tender.
2. Drain any excess liquid and place broccoli in serving dish.
3. Grate zest over broccoli
4. Sprinkle with sea salt (optional)

TIP: For zest, use a grater with fine holes. Be sure to only grate the yellow peel and not the white pith beneath. One medium lemon will yield about 1 tablespoon of zest

Walnut Feta Green Beans
Serves 6

• 2 pounds fresh organic green beans, ends trimmed
• Dash of sea salt, to taste
• Dash of black pepper, to taste
• 1/2 cup feta cheese crumbles
• 1 cup chopped walnuts, toasted

Directions:

1. Steam green beans until tender.
2. Transfer the beans to a large bowl and toss with feta cheese crumbles and walnuts.

Tip: Toast walnuts in a small pan over low heat until lightly browned, about 3 minutes. Be sure to stir often.

Mashed Sweet Potatoes
Serves 2

• 2 large sweet potatoes
• 3 Tbsp. almond milk
• 2 Tbsp. plain Greek yogurt or soy yogurt(both optional)
• 2 Tbsp. agave
• dash of cinnamon
• dash of sea salt

Directions:

1. Wash and peel potatoes and cut into hunks.
2. Boil large pot of water and add potatoes. Cook about 20-30 minutes until
3. a fork easily goes through them.
4. Drain water.
5. Mash potatoes in the pot and add the rest of the ingredients, mixing well. If you have an electric beater, you can use that to make them extra creamy, but a fork or potato masher will do just fine.
6. Serve and enjoy!

Mashed Sweet Potatoes
Serves 6

• 6 large sweet potatoes
• 4 tablespoons almond milk
• 3 tablespoons plain Greek yogurt
• 3 tablespoons honey or agave
• dash of cinnamon
• dash of sea salt

Directions:

1. Wash and peel potatoes. Cut into hunks.
2. Boil large pot of water and add potatoes. 
3. Cook about 20-30 minutes until a fork easily goes through them.
4. Drain water.
5. Mash potatoes in the pot and add the rest of the ingredients, mixing well. If you have an electric mixer, you can use that to make them extra creamy, but a fork or potato masher will do just fine.
6. Transfer to serving dish.

Sweet Potato Fries
Serves 2-3

• 2 large sweet potatoes
• 3 Tbsp. agave (or honey)
• dash of sea salt
• 2 Tbsp. grapeseed oil

Directions:

1. Preheat oven to 375 degrees.
2. Wash and peel potatoes and cut into thin, French-fry-like strips.
3. In large bowl, combine 1 Tbsp. grapeseed oil and salt. Toss sweet potatoes in mixture.
4. Spread 1 Tbsp. grapeseed oil over baking sheet and spread out potatoes in single layer.
5. Bake about 30 minutes or until tender on the inside and crispy on the outside.
6. Transfer to serving plate. Add honey to small bowl for dipping.

Easy Baked Beans
Serves 2-3

• 15 oz. cannellini beans, drained & rinsed
• 3 Tbsp. ketchup
• 2 Tbsp. Dijon mustard
• 3 Tbsp. organic maple syrup
• 1 tsp. smoked paprika

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients together and bake in casserole dish 30 minutes or until bubbling.

Garlic Snow Peas
Serves 1-2

• 2 cups fresh snow peas
• 1 Tbsp. toasted sesame seeds
• 2 minced garlic cloves
• 2 Tbsp. grapeseed oil
• dash of sea salt
• dash of black pepper

Directions:

1. In medium pan, sauté snow peas in grapeseed oil about 5 minutes or until bright green.
2. Add in garlic, sesame seeds, and salt and pepper.
3. Serve and enjoy!

 Pasta Salad with Veggies

• 2 cups rotini pasta or gluten-free pasta, cooked according to package instructions and drained
• 1 cup chopped broccoli, steamed
• 1 cup chick peas
• 1/3 cup cubed or shredded mozzarella cheese (optional)
• 1 clove garlic, minced
• ½ tomato, diced

 Directions:

1. In a bowl, mix all ingredients together. 
2. Cool in refrigerator until ready to serve. 
3. To serve, add dressing and cheese.

Dressing: Light drizzle of extra virgin olive oil and balsamic vinegar