What was at the original Thanksgiving meal that we cherish and celebrate four centuries later? There are only two surviving documents that reference the original Thanksgiving meal as a part of the harvest celebration shared by the Pilgrims and Wampanoag at Plymouth Colony in 1621. Edward Winslow, an English leader who attended, wrote home to a friend:
“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain and others.”
William Bradford, the governor Winslow mentions, also described the autumn of 1621, adding, “And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc. Besides, they had about a peck a meal a week to a person, or now since harvest, Indian corn to that proportion.”
Historians have a fairly good idea what was served alongside these meats. Most conclude that fish and shellfish and the birds were stuffed with large bits of onion and chestnuts and corn, squash and beans were served (these were grown by the Native Americans at the time.
Almost four centuries later, Thanksgiving has morphed into something entirely different, with modern day ‘traditional’ dishes like candied yams, cranberry sauce, stuffing, mashed potatoes, jello dishes and pumpkin pie.
This holiday marks a five week eating spree, which kicks off with Thanksgiving and culminates with New Years – leaving most ready for a detox in January (don’t worry, I have you covered. The next All-Site Challenge starts January 7th). WHAT IF you could enjoy the flavor of the season, without the sugar? I’ve compiled 14 HEALTHY TASTY & TESTED side dishes to accompany your main course this year!
Make plenty! These are leftovers you will definitely want around, day after day!
BEET AND APPLE SALAD
4 large beets (2 1/2 pounds)
5 thyme sprigs
1/2 cup extra virgin coconut oil, melted
Salt and freshly ground pepper
1/4 cup apple-cider vinegar
1 tsp Dijon mustard
3 T prepared horseradish
1/3 cup salted pistachios, chopped
1 green apple, thinly sliced
Extra virgin olive oil for drizzling
INSTRUCTIONS
1. Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with melted coconut oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
BROCCOLI, SHIITAKE AND RED ONION ROAST
One 1 1/4-pound head of broccoli
1/2 pound large shiitake mushrooms, stems discarded
1 small red onion, sliced crosswise 1/3 inch thick
3 T extra virgin coconut oil, melted
Salt and freshly ground black pepper
2 T aged balsamic vinegar (should be syrupy in consistency – then it will be sweet and less acidic)
INSTRUCTIONS
1. Preheat the oven to 425°. Trim and peel the broccoli stems. Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large, rimmed baking sheet.
2. On another large, rimmed baking sheet, put the shiitake on one side and the onion slices on the other. Generously brush all the vegetables with oil, season with salt and pepper and roast for about 20 minutes, until just tender and lightly browned.
3. Transfer the broccoli to a platter. Drizzle the balsamic vinegar over the mushrooms and onion rings and stir to coat the vegetables. Top the broccoli with the shiitake and onion and serve.
HEALTHY POTATO GRATIN WITH HERBS
1 1/2 T extra virgin coconut oil, melted, plus more for the cake pan
1 large shallot, minced (about 1/3 cup)
1 1/2 tsp chopped thyme
1/2 tsp chopped rosemary
2 cups low-sodium chicken broth
2 pounds medium red potatoes, very thinly sliced
Sea salt
Freshly ground pepper
INSTRUCTIONS
1. Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper.
2. In a medium saucepan, heat the 1 1/2 tablespoons of oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes.
3. Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil.
4. Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.
5. Turn the broiler on. Remove the gratin from the oven and let rest for 5 minutes. Invert the gratin onto a heatproof plate. Carefully remove the parchment round. Broil the gratin 6 inches from the heat until the surface is lightly browned, about 2 minutes. Cut into wedges and serve.
CARAMELIZED BRUSSELS SPROUTS WITH PANCETTA
3 pounds Brussels sprouts
6 T extra virgin coconut oil, melted
6 shallots, thinly sliced (1 1/2 cups)
2 ounces thickly sliced pancetta, cut into 1/4-inch dice
Sea salt
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
INSTRUCTIONS
1. In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
2. In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
3. Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.
SWEET POTATOES WITH APPLE BUTTER
4 pounds sweet potatoes
6 T unsalted butter, at room temperature
1/4 cup apple butter
Sea Salt
INSTRUCTIONS
1. Preheat the oven to 350°. Pierce the sweet potatoes all over with a fork and place on a large rimmed baking sheet. Bake for 1 1/2 hours, or until very tender.
2. Peel the sweet potatoes and transfer to a large bowl. Mash with a potato masher until creamy, then mash in the butter and apple butter. Season with salt and serve.
GINGERED GREEN BEANS
2 pounds asparagus beans or Chinese long beans, cut into 3-inch lengths, or whole green beans
6 tablespoons extra virgin coconut oil
2 garlic cloves, thinly sliced
1/2 tsp ground ginger
1 tsp crushed red pepper
Sea salt
INSTRUCTIONS
1. Fill a large bowl with ice water. In a large pot of boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain the beans and transfer them to the ice water to cool. Drain and pat dry.
2. In a large skillet, heat the oil. Add the garlic and cook over medium heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir-fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
TRICOLOR ROASTED CARROTS AND PARSNIPS
3 1/2 pounds parsnips and multicolored carrots, peeled and quartered lengthwise if large
2 T unsalted butter, melted
2 T extra virgin coconut oil, melted
1 tsp maple syrup
Sea salt and freshly ground pepper
INSTRUCTIONS
1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil and sugar. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender. Serve hot or warm.
GREEN BEAN-AND-BLOOD ORANGE SALAD
2 pounds thin green beans
6 large blood oranges
1/4 cup plus 2 T aged balsamic vinegar
1 T honey
Sea Salt
INSTRUCTIONS
1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the beans in the boiling water until bright green and al dente, about 5 minutes. Drain and immediately plunge the beans into the ice water. Drain again and pat dry.
2. Meanwhile, using a sharp knife, peel 4 of the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt.
3. Transfer the beans and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve.
KALE & APPLE SALAD WITH PANCETTA AND CANDIED PECANS
2 cups pecans
1/4 cup pure maple syrup + 3 T
1/2 tsp cayenne pepper
Sea salt
1/4 cup extra virgin coconut oil
6 ounces thickly sliced pancetta, finely diced
1/4 cup white wine vinegar
2 T caper brine (from a jar of capers)
Freshly ground black pepper
2 Granny Smith apples, cut into matchsticks
1 large head radicchio, shredded
One 8-ounce bunch kale—stems discarded, leaves finely shredded
3 T chives, chopped
1 T tarragon, chopped
2 ounces shaved pecorino
INSTRUCTIONS
1. Place pecans in a medium high skillet. Cooking, stirring frequently for about 5 minutes. Lightly toast, do not burn. Add a pinch of sea salt. Add ¼ cup maple syrup and let it bubble for about ten minutes shaking pan vigorously to coat the pecans well. Remove from heat, stir pecans well and turn them out onto wax paper to cool. Separate them so they won’t stick together.
2. In a new skillet, heat the oil with the pancetta and cook over moderate heat, stirring frequently, until the pancetta is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar, caper brine and maple syrup and season the dressing with salt and black pepper. Add the apples, radicchio, kale, chives, tarragon and pecorino and toss. Mound the salad on plates, garnish with the pecans and pancetta and serve. (SERVE THIS HOT)
ROOT VEGETABLE PAN ROAST WITH CHESTNUTS AND APPLES
2 cup apple cider vinegar
1/2 cup chicken or vegetable stock or canned low-sodium broth
2 T unsalted butter
1 T pure maple syrup
2 large sweet potatoes, peeled and cut into 2-inch chunks
2 medium red onions, each cut into 8 wedges through the core
1 cup vacuum-packed whole chestnuts (6 ounces)
1/4 cup extra virgin coconut oil
1 T thyme leaves
Salt and freshly ground pepper
2 medium beets, peeled and cut into 2-inch chunks
2 large tart apples, such as Granny Smith, cored and cut into eighths
INSTRUCTIONS
1. Preheat the oven to 400°. In a small saucepan, combine the cider vinegar, chicken stock, butter and maple syrup and bring to a boil. Cook over moderately high heat until reduced by half, about 15 minutes.
2. Meanwhile, in a large shallow roasting pan, toss the sweet potatoes, onions and chestnuts with the oil and thyme; season with salt and pepper. Tuck the beets among the other vegetables and roast for 20 minutes. Gently turn the vegetables, add the apples and roast for 20 minutes longer, or until all of the vegetables and the apples are tender and lightly browned. Add the sauce and toss gently. Transfer to a platter and serve.
LEMONY SALT-ROASTED FINGERLING POTATOES
2 large sage leaves, chopped
1 tsp rosemary, chopped
1 tsp thyme, fresh, leaves
1 tsp finely grated lemon zest
1 T sea salt
4 pounds fingerling potatoes, halved lengthwise
2 T extra virgin coconut oil
2 T unsalted butter, melted
Freshly ground pepper
INSTRUCTIONS
1. Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.
2. In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.
ROASTED BEETS AND CARROTS WITH GOAT CHEESE DRESSING
1 1/2 pounds golden beets with tops
1 1/2 pounds red beets with tops
2 T extra virgin coconut oil
1 T extra virgin olive oi
3 large garlic cloves, halved
Salt and freshly ground pepper
8 ounces fresh baby carrots
1 T sherry vinegar
1 large shallot, minced
1 ounce soft goat cheese, crumbled
INSTRUCTIONS
1. Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves.
2. In a bowl, toss the golden beets with 1 teaspoon of the coconut oil and 2 garlic clove halves and season with salt and pepper. Arrange in one-third of a large ovenproof skillet. Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter.
3. In a small bowl, whisk the vinegar with 1 tablespoon olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.
4. In the skillet, heat 1 tablespoon coconut oil. Add the remaining shallot and cook over moderately high heat until softened, about 1 minute. Add the chopped beet greens and cook until just wilted, about 5 minutes. Season with salt and pepper.
5. Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.
ROASTED BRUSSELS SPROUTS WITH CAPERS, WALNUTS AND ANCHOVIES
3 pounds Brussels sprouts, quartered
3/4 cup extra virgin coconut oil
Salt and freshly ground pepper
1 cup walnuts
1/4 cup red wine vinegar
1 T grainy mustard
2 T honey
3 T capers, rinsed and chopped
2 garlic cloves, minced
2 shallots, minced
One 2-ounce tin of anchovies, drained and minced
INSTRUCTIONS
1. Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
2. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
3. In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.
BROWN RICE SALAD WITH CRANBERRIES, WALNUTS, MINT, AND FETA
2 T extra virgin coconut oil
1 T extra virgin olive oil
1 shallot, minced
1 1/2 cups short-grain brown rice
3 cups vegetable stock
Sea salt
Freshly ground pepper
1/2 cup walnuts, toasted
1/4 cup red wine vinegar
1/2 cup dried cranberries
2 T fresh mint, chopped
3 ounces crumbled feta cheese
INSTRUCTIONS
1. In a large sauce pan, sauté shallot in 2 tablespoons of coconut oil over moderate heat until softened, about three minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
2. Preheat the oven to 350º. Spread the walnuts on a small baking sheet and bake for 10 minutes. Transfer to a plate and allow to cool for 15 minutes. Roughly chop.
3. Combine rice with 1 tablespoons of olive oil, red wine vinegar, walnuts, cranberries, mint, and feta.