"RELIEF" Side Dishes

I'm traditional when it comes to certain things on Thanksgiving and mashed potatoes is one of them.  I don't want skin, herbs, or "crushed" potatoes -- just straight-up cream and butter.  Other sides can stand a little mixing up.  Thanksgiving is already a very hearty meal, not every side dish needs a stick of butter and potatoes.  Sometimes you need a "relief" side, ie. a lighter version of a classic Thanksgiving dish.  This side will please your guests and their palates leaving you more (emotional) room for pie and spiked cider.

ROASTED BRUSSELS SPROUTS WITH CREME FRAICHE, LEMON, DILL & CRUSHED PISTACHIOS (Gluten-free, Vegetarian) 

Serves 6

1.7lb. whole brussels, sliced thin

2-3 tablespoons olive oil

2 lemons, juice + zest

1/2 cup pistachios, crushed

3 tablespoons creme fraiche

1 oz. dill, minced

Sea Salt to taste

1. Preheat your oven to 400 degrees.  Rinse, dry and slice brussels very thin (a mandolin would work great).  Add them to a large mixing bowl with olive oil, juice and zest of 1 lemon and sea salt to taste.  

2.  Empty everything onto to a foil-lined baking sheet.  Add half the dill and mix in gently with your hands.  Bake for 30-45 minutes or until brussels are crispy!

3.  Pour your brussels back into a large mixing bowl.  Stir in the creme fraiche, rest of fresh dill and the juice & zest of the other lemon.  Sea salt to taste and serve immediately!  

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CUMIN SPICED FRENCH LENTIL SALAD WITH ROASTED CARROTS

I've been pretty inspired by the work of Yotam Ottolenghi lately, as I know many of us are.  I've always been intrigued by his beautiful books and recipes, but recently fell in love with his story after hearing him (and Sam Tamimi) on Heritage Radio Network's TASTE MATTERS.  If you know anything about this man, you know his recipes and flavor combinations are LEGIT, both in aesthetic and taste.  He merges his Israeli heritage with the influence of the Western world and a serious understanding of vegetables.  Classic is not a word I would use to describe him, but I mean that in the best way.  He still manages to reflect a sense of cultural appreciation while making some pretty refreshing dishes.

Of all Ottolenghi's talent, I appreciate his boldness most.   Both his recipes and food philosophy don't easily fit into one box.  Although it is often vegetarian, he doesn't abide by that rule exclusively.  You may have noticed I myself have stopped labeling my eating habits as vegan, vegetarian, pescatarian, etc.  What feels most important to me is experiencing food in the way that is most satisfying to me and leaving labels aside.  Usually, what feels right to you will resonate with others as well.  

CUMIN SPICED FRENCH LENTIL SALAD WITH ROASTED CARROTS (Gluten-free) Serves 4

• 2-3 tablespoons olive oil
• 1 teaspoon cumin seed
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 2 garlic cloves, minced
• 1 lb. organic carrots, whole and de-stemmed
• 1 1/2 cups french lentils, rinsed
• 1 small red onion, sliced thin
• 2-3 tablespoons mint, minced
• 2-3 tablespoons parsley, minced
• 1 teaspoon sea salt
• 2 tablespoons greek yogurt, to serve
• Fresh pepper to taste
• Flaky sea salt, to serve

LEMON CAPER DRESSING:

• 1 garlic clove, minced
• 2 teaspoons capers, drained
• 1 lemon, juice & zest
• 1/2 teaspoon sea salt
• Olive oil, to drizzle

Preheat oven to 450 degrees.  In a small mixing bowl, combine olive oil, cumin seed, mustard, garlic powder, 1/2 teaspoon sea salt and 2 garlic cloves.  Add carrots to a foil-lined baking sheet, then drizzle dressing overtop, making sure carrots are well coated.  

*NOTE:I used a bunch organic carrots which are on the smaller size.  If yours are large, I would quarter them lengthwise, or you could just chop them in large chunks and roast that way.  Roasting time will vary.  

Add to oven and roast for 30-35 minutes or until super browned and tender.  Set aside.

While carrots are cooking, add 1.5 cups of lentils to a large saucepan with 1/2 teaspoon sea salt and about 4 cups of water.  Bring water to a boil, then reduce to simmer (uncovered) and cook for 20-30 minutes or until tender, but not mushy.  Once finished cooking, strain lentils in a sieve to remove any excess water. Set aside to cool.  

In a small mason jar or bowl, muddle 2 tsp. capers, 1 minced garlic clove until broken down well.  Add the zest and juice of 1 lemon, a good pinch of salt (about 1/2 teaspoon), and a drizzle of olive oil.  Whisk together well. 

Add lentils to a large serving bowl and fold in the caper dressing.  Toss to coat well.  Add shaved onion, fresh mint, and parsley.  Top lentil salad with roasted carrots and a dollop of greek yogurt.  Season with flaky sea salt and freshly ground pepper to top.  Serve this salad warm, cold over greens or with toasted bread.  

CLICK HERE TO READ THE RECIPE FOR CUMIN SPICED FRENCH LENTIL SALAD!

SALT-ROASTED SEABASS WITH PISTACHIO, FENNEL & LEMON

Have you ever de-boned a fish? Yeah, I hadn't either.  Turns out it's not something to do "on the fly" or on an occasion where you are feeding strangers for a dinner party.  I turned to this preparation because I found it photographically interesting and I heard it is THE WAY to cook fish for ultimate moisture.  Not to mention, this recipe is unbelievably simple.  The salt does all the work for you.

The de-boning I mentioned is actually not that difficult, but maybe requires more patience than I had that night and watching some Youtube videos.  For the next round I got it down and the fish was even better the second time.  Take it from me and get some help from the professionals at the fish counter because bones or not, this recipe is a sure crowd-pleaser.

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SALT-ROASTED BLACK SEABASS WITH CREME FRAICHE, TOASTED PISTACHIOS & FENNEL (serves 2)

3 egg whites

2 cups coarse salt

1 bunch thyme

1 bunch rosemary

1 lemon, sliced

1 leek, sliced

sprinkle of fennel seeds

1 black sea bass, 2 lbs.

1 tsp olive oil

1/4 cup pistachios. shelled

Frisee for serving

1. Whisk eggs into stiff peaks before folding in the salt.  Set aside.  Add clean, scaled & de-boned fish to baking sheet.

2.  Stuff thyme, rosemary, leek, lemon and garlic into fish cavity.  Reserve some slices of lemon for to top fish.  Rub fish with olive oil, fennel seeds and more thyme.

3.  Pack salt mixture and cover fish completely.  Bake for 25-30 minutes at 450 degrees.  Let fish sit for 5-10 minutes before breaking and removing crust.

4.  While fish cooks, toast pistachios on low heat in a skillet until browned and nutty.  Chop pistachios and set aside.

5.  Serve fish with frisee, dollop of creme fraiche and crushed pistachios.  Squeeze remaining lemon juice atop and sprinkle sea salt.

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