September 15, 2019   10:59pm
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Stefanie Talks: Terrific Thanksgiving starter and side dishes

Tasty & terrific T-giving starter & side dishes

For Thanksgiving, a turkey is a given (D’Artagnan best), but coming up with some new and original starter course and side dishes is always the question. Here are a few healthy, very easy but extremely tasty dishes that also look great on your table …
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Coconut Butternut Squash Soup
Serves 4 xxxxxxxxA good starter course

Ingredients
1 medium butternut squash, peeled and de-seeded
1 small piece fresh ginger, with skin
1 can coconut milk (14 oz)
water
salt, to taste

Peel, de-seed and cube squash. Place in large pot with ginger, coconut milk and water (liquid should cover water by 1″). Cover and simmer until squash is soft. Let cool to room temperature, remove ginger and purée in blender until creamy.

This soup is also good served cold. It thickens, so you can put it in a pretty small aperitif-like glass with a spoon and even serve before the buffet or sit down.

Zucchini Cheese Casserole
Serves: 6

Ingredients
3 tablespoons olive oil
4 large zucchini, sliced in 1/2 moons
2 cloves garlic, minced
Salt, taste
1/2 lb. mozzarella cheese shredded

Directions
Heat oil in large pan (on medium heat) and sauté garlic until golden. Add zucchini, cover pot and sauté until zucchini is soft and browned. Add salt to taste. Place in baking dish, cover with cheese and broil until top is browned (about 5 minutes).

Autumn Barley Salad
Serves: 6

Ingredients
1 cup barley
2 cups water
1 cup craisins
1 cup sunflower seeds
1 bunch parsley rough chopped
1/4 cup olive oil
salt and pepper, to taste

Directions
Combine barley and water in a pot and cook (covered) on high flame; once to a boil, turn flame to low and simmer (covered) until soft (about 30 minutes). When done, rinse with cold water and pour into large bowl. Add all
other ingredients, salt and pepper to taste.

Have a happy Thanksgiving!

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