With Thanksgiving approaching, we’re already dreaming and drooling over the staples of our favorite fall holiday. But one thing we all often think about too late are the side dishes. What compliments that roasted turkey (or tofurkey)? We spend a lot of time on the centerpiece even though it’s likely what we’ve already mastered. So let’s spend a few extra minutes this year to make something truly unique and complimentary.
Blistered Green Beans with Parmesan Crisps
Add bold new flavors to this year’s Thanksgiving dinner table with a reinvented standard. These charred beans are made stovetop with a flat-bottomed cast iron skillet and just a few ingredients. The Parmesan Crisps add a special holiday touch to a dish you may find yourself making year-round.
Take a break from the holiday butter extravaganza. The Frantoio Franci IGP Toscano olive oil has the essence of artichoke and tomato making it an obvious pairing with these green veggies.
Prep and Cook Time: 20 minutes
Servings: 6 side dishes
- 3 shallots, thinly sliced
- 3 medium garlic cloves, minced
- 4 tbsp. Tuscan olive oil (try Frantoio Franci IGP Toscano)
- 1 1/2 lbs fresh green beans, washed and trimmed
- 1 tsp. good salt
- ½ tsp. black pepper
- 1/2 cup shredded Parmesan
Preheat oven to 400°F. Pour heaping tablespoons of Parmesan 1 inch apart on a parchment lined baking sheet and lightly pat down. Bake 3 to 5 minutes until golden and crisp. Lift Parmesan crisps while still hot.
Dry green beans with a towel. Heat 1 tbsp. oil in cast iron skillet over medium heat until just smoking. Add shallots and garlic and saute until tender and slightly blackened on the edges, about 3 minutes. (Turn down heat if starts to pop.) Transfer shallots and garlic to a bowl and set aside.
Add 3 tbsp. oil to the cast iron skillet. Add green beans and stir once to coat. Cover with a loose fitting lid. Only stir beans every 2 minutes to get the blistered effect. Handle carefully, oil will pop. Cook until half the beans show signs of blistering. Beans should be tender with some snap. If the beans aren’t blistering, they may have excess water. Uncover and cook until water dissipates. If this doesn’t help, add more oil or turn up the heat.
Add the shallot/garlic mix to the green beans, season with salt and pepper, stirring to incorporate. Place green beans into a serving dish and garnish with Parmesan crisps. Serve immediately.
Rustic Winter Panzanella Salad
Recipes are always open for interpretation. Substitute preferred ingredients over unknown ones, skip steps, switch out fresh for dried, add cheese…it’s how new recipes are born. Yet sometimes it’s worth trying out a recipe exactly as it’s written, because maybe all those extra steps and specific ingredients are worth the effort.
Why bother? Because this is the kind of dish you’ll be proud to share. It’s much more beautiful than traditional stuffing or a green leaf salad. Serve as a side dish, salad course, or main course (perhaps at a rustic fall dinner party.) Each element can be made ahead then combined when ready to serve.
“Delicato” olive oil and “Delicata” squash coinciding in this recipe may seem purposeful, yet it was a happy accident that brought these two together. Noted for being a versatile oil often used in salads, the grassy, floral notes bring a fresh element to this warm, rich dish.
Prep and Cook Time: 90 minutes
Servings: 8 side dishes or 4 meals
Note: To optimize cook time, begin the next step while the previous step is baking.
Preheat oven to 400°F. Spread cubed bread onto a baking sheet and drizzle with olive oil. Sprinkle with salt. Bake for 10-15 minutes, until toasted but not hard. Transfer bread to a bowl, reserving the baking sheet.
Place kale pieces onto the reserved baking sheet in a single layer. Bake for 10-15 minutes, or until the edges are slightly crisped. Transfer to a bowl, reserving baking sheet. Turn oven temperature down to 325°F.
Cut each Delicata squash in half, lengthwise. With a spoon, remove the seeds and stringy flesh from the inside of the squash and place in a bowl. Set squash aside. With your fingers, separate the seeds from the stringy flesh, placing them in a separate bowl. Rinse the seeds, draining excess water. Spread seeds in a single layer on the reserved baking sheet. Drizzle with olive oil and sprinkle with salt.
Bake seeds for 10-15 minutes, until browned. Place squash onto a baking sheet, hollow side up. Rub insides with oil, then sprinkle with brown sugar. Turn the squash hollow side down and place in 325°F oven for 30-40 minutes, or until very tender.
With an immersion blender or small food processor, blend all dressing ingredients until smooth and incorporated. Set aside. Cut cooked squash into 1-inch half moons. (All cooked ingredients may be stored separately in airtight containers until ready to serve, up to 48 hours. Reheat squash in microwave for 1 minute. Reheat kale in microwave for 30 seconds.)
Place bread and kale into a serving bowl large enough for all ingredients. Add dressing (in stages) and toss. Add squash and seeds and toss only enough to evenly distribute the ingredients. Serve immediately.
Apple Galette with Olive Oil Crust
If you’ve never had a galette before, it’s a simple crust topped with fruit and baked, similar to an open-faced pie. Though unlike a pie, the crust is freeform and deliciously crispy all the way around. Traditional French galettes are made with butter. This olive oil version takes half the time to bake and tastes even better. Serve as a dessert or morning breakfast pastry.
Choose an olive oil with multiple fruity notes, like the Parqueoliva Serie Oro. The added note of green almond is perfect for crusts. Since this dessert isn’t drowning in sugar, make sure to choose high quality, tart, crisp eating apples like Gala or Golden Delicious.
There’s no rule saying galettes have to be round or made in one large piece. Making individual galettes or rectangular galettes is just as easy.
Prep and Cook Time: 60 minutes
Wait Time: ingredients must be cooled, crust requires rest period
- 1 ½ cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1/4 cup. Spanish olive oil (try Parqueoliva Serie Oro)
- ¼ tsp. baking powder
- ½ tsp. salt
- ½ cup ice water
- 3 tsp fresh rosemary, minced
- 3 apples
- 4 tsp. sugar
- 2 Tbsp. butter, cut into small pieces
- 4 Tbsp. orange marmalade
In a metal bowl, mix together flour, 2 tablespoons sugar, baking powder and salt and place the bowl in the freezer until chilled. Pour in olive oil and gently use fingers to create large clumps. Pour small amounts of chilled water and incorporate until dough comes together. The dough shouldn’t be dry or crumbly, and should hold its shape without being sticky. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
Peel and cut the apples into half moon shaped 1/4th inch slices. Chop up any abnormal apple pieces that are too thin or too small.
Using a rolling pin, roll dough to about 1/4th inch thickness. Add flour if dough gets sticky. Place dough on a parchment-lined baking sheet.
Preheat oven to 375°F. Sprinkle chopped apple over the dough, then arrange the largest slices on the dough beginning at the outside, approximately 1 1/2 inches from the edge. Stagger and overlap slices to imitate the petals of a flower. Cover dough completely with a single layer of apples, except for the border, placing smaller slices in the center.
Fold the border of the dough over the apple slices. Sprinkle apples with remaining sugar and pieces of butter. Bake until browned and the apples are starting to wrinkle, 20-30 minutes.
While still warm, drizzle or brush the orange marmalade onto edges of the crust. Cut with a sharp knife and serve warm or at room temperature. Stays good lightly covered for 3 days.