Fall Side Dishes

For a meal to really be complete, side dishes will enhance and complement the main protein. With autumn just around the corner, we can enjoy the last bits of summer and start to incorporate different vegetables to round out the entree. These are also great practice for the Thanksgiving holiday that is just around the corner.

Tahini Roasted Broccoli

Ingredients:

• 2 tablespoons tahini
• 3 tablespoons lemon juice, plus more to serve
• 2 large cloves garlic, minced
• salt and pepper to taste
• 2 tablespoons olive oil
• 4 cups broccoli florets

Directions:

• Preheat oven to 450.
• Place all ingredients except broccoli in a large bowl and whisk to combine.
• Add broccoli and toss to coat well.
• Scatter on a sheet tray and bake for 10 minutes.

Collard Greens in Coconut Milk

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 1 clove garlic, minced
• 1 tablespoon grated ginger
• 1 pound collard greens, stems removed, cut into ribbons
• ¾ cup coconut milk
• ½ cup vegetable broth, plus more if needed
• 1 tablespoon lime juice
• 2 tablespoons tamari, or to taste
• salt to taste
• pinch of red pepper flakes, or to taste

Directions:

• Melt coconut oil in a large skillet. Add onion and saute until it is translucent. Add garlic and ginger and cook for an additional minute.
• Add collard greens to the pan and cook until just barely wilted.
• Add coconut milk, broth, lime juice, and 1 tablespoon of tamari and stir well.
• When the mixture begins to simmer, reduce heat to low. Cook until greens are tender. If the liquid cooks out, add more broth.
• Season with salt, red pepper flakes, and extra tamari, to taste.

Parmesan Cauliflower “Rice”

Ingredients:

• 1 head cauliflower, grated
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 ounces grated Parmesan cheese
• 2 tablespoons vegetable stock
• juice of ½ lemon, plus optional zest
• 1 teaspoon red pepper flakes, optional
• 2 tablespoons butter, divided
• fresh parsley, chopped

Directions:

• Melt 2 tablespoons butter in a skillet. Saute the onion to translucent and add garlic.
• Add grated cauliflower and stir to combine. Cook for about a minute.
• Add vegetable stock and half the parsley plus lemon zest if you are using it. Cook to reduce the liquid. Add lemon juice and Parmesan.
• Adjust seasoning to taste. Serve with pepper flakes, more Parmesan and more parsley.

Garlic Green Beans

Ingredients:

• 1 pound fresh green beans, trimmed and halved
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/8 teaspoon lemon-pepper seasoning, or to taste
• salt to taste

Directions:

• Place green beans in a large skillet and cover with water. Bring to a boil then reduce heat and simmer until the beans just begin to soften.
• Drain beans and return to the skillet. Add butter and stir until beans are coated.
• Add garlic and cook until fragrant.
• Season with lemon-pepper and salt to taste.

Apple Cranberry Bacon Kale Salad

Ingredients:

• 6 cups chopped kale
• 1 apple, cored and chopped into small pieces
• 2/3 cup crisp bacon bits
• 1 cup almonds, roughly chopped
• 1/3 cup feta cheese, crumbled
• 1/3 cup dried cranberries (craisins)

Dressing:

• 4 tablespoons apple cider vinegar
• ½ cup apple juice
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• ¼ cup olive oil
• salt and pepper to taste

Directions:

• Prepare the dressing in a bowl or mason jar by whisking (or shaking) the dressing ingredients together.
• Combine the salad ingredients and toss with the dressing.