Thanks to Sheila Kern we have some delicious last-minute recipe ideas for Thanksgiving.
If you only have sweet potatoes at Thanksgiving and need a new recipe, try this one.
Thyme-Roasted Sweet Potatoes
Epicurious | November 2005
Makes 6 to 8 servings
This slightly spicy, moist side dish is both satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body's absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.
4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.
If you're craving cauliflower this Thanksgiving, give this one a try.
Cauliflower with Mustard-Lemon Butter
Makes 6 servings
1 small head of cauliflower (about 1 3/4 pounds)
1 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 tablespoon chopped fresh parsley
Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.
Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.
Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer.
DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.
Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.
And, lastly, a tasty recipe for wild rice salad.
Wild Rice Salad With Celery and Walnuts
By MARTHA ROSE SHULMAN, New York Times
For the salad:
1 quart water, chicken stock or vegetable stock
1 cup wild rice, rinsed
Salt to taste
1/3 cup lightly toasted broken walnut pieces
3 celery stalks, preferably from the heart, thinly sliced on the diagonal (about 1 1/4 cups)
1/2 cup chopped fresh parsley
1 teaspoon finely chopped fresh sage (2 good-size leaves) (optional)
For the dressing:
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
2 tablespoons buttermilk or plain low-fat yogurt
1. Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
2. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Yield: Serves 4 to 6
Advance preparation: You can assemble the salad several hours before serving. If you wish to toss it with the dressing so that the rice marinates for a while, do not add the parsley. Add just before serving, or the color will fade.