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Every November, my friend cooks the turkey, makes the soup and mashes the potatoes. She asks each guest to contribute a side dish with one caveat — nothing that needs an oven or stovetop. Those appliances are busy doing their work.
Here are tried-and-true recipes that not only travel well but are also delicious served at room temperature (some will especially please vegetarians and vegans). Your host will thank you — after they carve the juicy turkey. Double all recipes for a large crowd.
Raw Brussels Sprout Salad
Adapted from Food Network Kitchen
Serves 6
Ingredients for the dressing
1/2 cup olive or avocado oil
1 1/2 cups sunflower or grapeseed oil
2 tablespoons honey
3 tablespoons champagne or rosé vinegar
3 teaspoons lemon juice
1/2 teaspoon lemon zest
2 teaspoons grainy mustard
1 garlic clove, minced
Salt and pepper to taste
For the salad:
1 pound Brussels sprouts, leaves only
2 tablespoons dried blueberries
4 tablespoons dried cranberries
4 tablespoons smoked almonds
1-2 ounces Manchego or other cheese (optional)
Directions:
1. In a small bowl, whisk oils. In a larger bowl, whisk vinegar, lemon juice and zest, mustard, garlic, honey, 1 teaspoon salt and pepper to taste.
2. Drizzle oil into vinegar mixture, constantly whisking until slightly thickened. Dressing can be refrigerated days ahead of time.
3. Toss sprout leaves, blueberries, cranberries, almonds 1/2 cup dressing. Top with cheese and pepper. Taste for seasonings.
Tip: You can store dressing in a glass jar and bring all ingredients in your own bowl (thereby not disturbing the host). Toss it just before eating.
Roasted Butternut Squash & Pear Quinoa Salad
Adapted from Eating Well by Greg Markey
Serves 6
Ingredients:
3 cups butternut squash, peeled and cut into 1/2-inch pieces
2 cups arugula
5 tablespoons olive oil, divided into two portions
Salt and pepper
1/4 teaspoon crushed red pepper
1 ripe pear, sliced into thin wedges
2 tablespoons apple cider vinegar
2 teaspoons fresh ginger, chopped
1 clove garlic, minced
1/8 teaspoon turmeric
1/2 cup quinoa
1 cup chicken or vegetable broth
1 scallion, sliced
2 teaspoons minced red onion
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary
Directions:
1. Preheat oven to 400 degrees F.
2. Toss squash with 1 tablespoon oil, 1/4 teaspoon each of salt, pepper and crushed red pepper.
3. Roast in oven on a baking sheet for 15-20 minutes. Stir the squash, add pear and roast until browned, about 15 minutes more.
4. Heat 1 tablespoon oil in a large saucepan over medium heat. Add spices, cooking 1-2 minutes. Add quinoa, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Cover and simmer until broth is absorbed, 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallions and the rest of the salt and pepper. Cool.
5. Whisk vinegar, onion, mustard and rosemary. Slowly drizzle the remaining 3 tablespoons oil. Stir 1/2 dressing into quinoa. Add pears, squash and remaining dressing. Stir gently to coat.
6. Let stand for 15 minutes. Stir again or refrigerate overnight and bring to room temperature before serving.
Union Square Café’s Bar Nuts
From the Union Square Cafe Cookbook
Serves 8
Ingredients:
1/4 pound each: peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds. Alternative: 1 1/4 pound mixed nuts.
2 tablespoons fresh rosemary, chopped
1/2 teaspoon cayenne pepper
2 teaspoons brown sugar
2 teaspoons kosher salt
1 tablespoon butter, melted
Directions:
1. Preheat oven to 350 degrees F.
2. Toss the nuts together and spread out on a cookie sheet.
3. Roast in oven until light brown, 10 minutes.
4. In a large bowl, combine spices, sugar and melted butter. Toss with nuts.
Note: No matter how many of these you make, there won’t be any left. Serve warm if possible.
Dorie Greenspan’s Cheese Crackers
These can be made in advance and stored in a tin. They pair perfectly with the Union Cafe's bar nuts. Eat a few warm out of the oven — you won’t be able to stop. Serve at room temperature.
Makes 40 to 50 crackers.
Ingredients:
8 tablespoons cold unsalted butter, cut into 16 pieces
1/4 pound cheddar, Gruyère or Swiss cheese (grated, about 1 cup)
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Pinch of Aleppo or cayenne pepper
1 cup plus 2 tablespoons flour
Directions:
1. Pulse butter, cheese, salt and peppers in a food processor until the mixture forms small curds.
2. Add flour. Pulse again into larger curds.
3. Knead dough gently on a work surface until it comes together. Divide in half. Pat each half into a disk, wrapping each in plastic. Chill for an hour or up to 3 days.
4. Preheat oven to 350 degrees F.
5. Line a baking sheet with parchment paper.
6. Roll out the first disk to 1/4-inch thick between plastic or wax paper.
7. Cut dough into circles with a 1-inch cookie cutter.
8. Repeat with second disk.
9. Use scraps to combine and cut more circles.
10. Place rounds on a baking sheet, separating each by 1 inch.
11. Bake 14-17 minutes until golden and firm to touch. Cool on rack.
Green Beans Vinaigrette
This is my go-to recipe. I make green beans in the fall and asparagus for spring holiday gatherings. Asparagus can be found off-season in some markets.
Serves 8
Ingredients:
2 pounds green beans, asparagus, or other crisp vegetable
3/4 cup olive or walnut oil
1/4 cup balsamic or pear vinegar
1 teaspoon Dijon mustard
Small red onion, minced
1 clove garlic, minced
Chives
Salt and pepper to taste
Directions:
1. Steam beans in pot of water for 5-8 minutes, depending on thickness. Check often, removing when still slightly crisp.
2. “Shock” beans in a bowl of ice water. Pat dry.
3. Make vinaigrette: Wash onion in cold water and let sit in the balsamic vinegar for 5 minutes. Add mustard, salt, pepper and garlic. Slowly whisk in oil.
4. Arrange beans on an oval platter. Drizzle dressing over all while the beans are still warm. Top with snipped chives. Optional: Sprinkle with chopped walnuts, hazelnuts or toasted almonds.
What's YOUR favorite Thanksgiving Day dish? Let us know in the comments below.
