Bring color and fresh flavor to the table with your picks from these fall salads and vegetables
This quick recipe for piquant brussels will save precious time this Thanksgiving, without sacrificing on taste.
Recipe: Spicy Brussels Sprouts with Fried Capers
These brussels sprouts are just 34 calories per serving, making them a healthy addition to your Thanksgiving meal. You need
only a splash of oil on the leaves because you cook them quickly, like a warm salad, and they stay crisp.
Recipe: Warm Brussels Sprout Leaves with Toasted Garlic and Lemon
Parmesan cheese and crunchy pine nuts will make a Brussels sprouts lover even out of those self-professed haters.
Recipe: Brussels Sprouts with Parmesan and Pine Nuts
Tender, thinly shaved Brussels sprouts are sautéed with salty, crispy pancetta in this simple, crowd-pleasing side dish.
Recipe: Shaved Brussels Sprouts with Pancetta
Sometimes the simplest of recipes are the most delicious. Plenty of garlic, some thyme, and really fresh green beans add up
to more than the sum of their parts.
Recipe: Garlic and Thyme Green Beans
A little bit of cayenne kick makes these green beans stand out from the pack of their bland, boiled cousins.
Recipe: Southwestern Roasted Green Beans
A little white wine, fresh lime juice, and manchego cheese jazz up ho-hum Thanksgiving Day green beans.
Recipe: Garlic Green Beans with Manchego
Instead of baking cauliflower in a classic cream sauce, we’ve sliced it thinly and roasted it (with very little fat) to get
a nicely toasted flavor–and keep it just shy of 40 calories per serving.
Recipe: Roasted Cauliflower with Capers
Tender carrots and crunchy pecans get tossed in a sweet brown sugar and ginger glaze for a quick side dish that's easy and
Recipe: Glazed Carrots with Pecans
Garlic and red chile pair perfectly with peppery sautéed broccoli rabe for a colorful veggie side dish.
Recipe: Sautèed Broccoli Rabe with Garlic and Chiles (Rape Fritte)
By topping parmesan-flavored creamed spinach with a bread crumb topping, creamed spinach becomes a great potluck dish that
can be made up to a day ahead and needs just a few minutes under the broiler to be hot, crunchy, and ready for the table.
Recipe: Creamed Spinach Gratin
Lemon’s bright flavor and sweet currants give spinach a festive touch for Thanksgiving entertaining.
Recipe: Spinach with Lemon and Currants
Sweet persimmons, crunchy pecans, and bright green spinach make for a festive salad at the Thanksgiving table.
Recipe: Spinach and Persimmon Salad
The secret to a low-calorie salad is a lean, flavorful dressing. This one is based on apple juice and a small amount of heart-healthy
walnut oil, providing plenty of autumn-inspired flavor.
Recipe: Apple-Fennel Salad with Walnuts
Sweet citrus and dates, in season throughout the west all winter long, pair beautifully with bitter radicchio. Tangelos and
blood oranges would also work well in this recipe.
Recipe: Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese
This fall salad is bursting with color and flavor from sweet poached pears, crunchy macadamia nuts, creamy goat cheese, and
jewel-colored pomegranate seeds--very impressive.
Recipe: Poached Pear, Macadamia, and Spinach Salad with Goat Cheese
This pretty mix of fall favorites, sweet Asian pears, crisp fennel, and crunchy walnuts, is a perfect salad for special occasions.
Recipe: Asian Pear, Fennel, and Walnut Salad
For this soup—adapted from her 2013 book Vegetable Literacy—author Deborah Madison makes a quick stock from the trimmings of the main ingredients: She sets a pot with 5 cups of water
on the stove, and as she chops, she tosses in the squash peels, pulp, and seeds; the ends of the onion; some basil and mint
sprigs; and 1 tsp. each of coriander seeds and peppercorns. She lets it simmer, partly covered, and it’s ready by the time
she needs to strain it for the soup.
Recipe: Winter Squash Soup with Red Chile and Mint
At the end of a holiday dinner, cookbook author Deborah Madison likes to serve a big refreshing salad, passed around at the
table. This one is based on a recipe in her her book Vegetable Literacy (Ten Speed Press, 2013).
Recipe: Belgian Endive Salad with Blue Cheese
Whorled broccoli romanesco is an exotic treat, yet it’s very easy to prepare—just steam until tender. If you can’t find small
heads, just break a full-grown head into florets (cauliflower works too). This recipe is adapted from one in Vegetable Literacy (Ten Speed Press, 2013), by Deborah Madison.
Recipe: Broccoli Romanesco with Green Herb Sauce
Wilting the cabbage briefly brings out its color and flavor, and softens it. This recipe is based on one in Deborah Madison’s
book Vegetable Literacy (Ten Speed Press, 2013). She likes to add small mint leaves right before serving—they’re aromatic and cheerful.
Recipe: Wilted Red Cabbage with Mint
Like cranberries, this colorful medley of small onions adds a sweet-tart note to a Thanksgiving dinner. Deborah Madison created
this recipe for us based on one in her book Vegetable Literacy (Ten Speed Press, 2013), and she vastly prefers small, regular shallots (about the size of a walnut in its shell) to the
supersize ones. The small type are firmer and blend better with the other onions.
Recipe: Jumble of Sweet-and-Sour Onions