With all due respect to green beans and candied yams, why not mix it up this year?
Its all healthy, too: People overlook how amazing vegetables are in the South, Mote says.
you’re free to grill androast them; you dont need to throw them in the deep fryer.
The results are totally delicious.
As Conrad says, you might eat only so much turkey!
Red Kale Salad With Mustard-Maple Vinaigrette
Serves 6
1.
MixIn a bowl, whisk together mustard, syrup, vinegar, and cayenne pepper.
Slowly drizzle in 6 tbsp olive oil, whisking constantly to emulsify.
(Vinaigrette can be made 2 days in advance and refrigerated in an airtight container.)
RoastHeat oven to 375 degrees.
Toss squash in remaining 112 tbsp olive oil, plus salt and black pepper to taste.
Roast on a sheet pan until browned and cooked through, 15 to 20 minutes.
ServeWash and stem kale; shred into even pieces.
Toss with squash, pepitas, and vinaigrette.
Refrigerate at least 30 minutes.
RoastHeat oven to 450 degrees.
Roast, turning once or twice, until tender and evenly browned, 15 to 20 minutes.
SauteIn large saucepan over medium heat, warm remaining 2 tbsp olive oil.
Add cooked farro and saute, stirring occasionally, about 5 minutes.
Drain on paper towels.
ServeToss carrots with farro.
Serve with spiced yogurt, salsa verde, and fresh herbs.
Bring to a boil, stirring until sugar dissolves.
Cool completely, then pour over onions in a glass container.
Let sit for at least 4 hours, or 24 hours for best results.
CookIn a large pot of salted boiling water, cook beets until fork-tender, about 45 minutes.
Drain, cool, and rub off skins under cold water.
Cut into 1-inch chunks.
MixIn a bowl, whisk orange juice, olive oil, orange blossom water, and zest.
ServeToss beets with vinaigrette, season with salt and pepper, and garnish with pickled onions and parsley.
PrepHeat oven to 350 degrees and grease a 9" x 13" casserole dish.
In a bowl, whisk together cream, milk, mustard, 2 tsp salt, pepper and nutmeg.
Add potato slices and mix until coated.
Place potatoes in casserole dish and flatten with a spatula.
TopIn another bowl, mix breadcrumbs, zaatar, butter, and remaining 12 tsp salt.
Uncover gratin and top with breadcrumbs, Parmesan and oregano.
ServeCool 20 minutes before serving.
