Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Sautéed Swiss Chard

Flavor boost! The textures and flavors make this a great side dish that’s heart-healthy too.

30 Holiday Sides in 20 Days from Cooking Planit, Sautéed Swiss Chard

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(see iPhone & iPad CP app in iTunes store)

PRODUCE
  • Garlic Cloves – 1
  • Shallots – 2 Tablespoons
  • Swiss Chard – 10 Cup
DRY GOODS &
PACKAGED GOODS
  • Golden Raisins – 1/4 Cup
  • Pine Nuts – 1/4 Cup
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons
  • Apple Cider Vinegar – 3 Tablespoons

 

PREP STEPS

  1. Separate the leaves of Swiss chard from the stems. Soak the leaves in a large bowl of cold water. Rinse the stems under cold running water.
  2. Cut the rough bottom end off the Swiss chard stems and discard. Slice the stems crosswise into 1/4 inch pieces. This is just for added crunch, so you only need about a 1/2 cup.
  3. Cut a shallot in half. Peel off the skin, lay each half flat, then cut crosswise into thin slices to measure the indicated amount.
  4. Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
  5. Lift the Swiss chard leaves out of the bowl of water. Dump the grit that accumulated in the bottom of the bowl. If there was a lot of grit, repeat until water is clean, then dry leaves thoroughly.
  6. Layer the Swiss chard leaves on top of each other and cut crosswise into 1/2 inch thick ribbons to measure the indicated amount.

COOK STEPS

  1. Heat a large saute pan over medium-low heat.
  2. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning.
  3. Place the pine nut pan back over medium heat. Add olive oil and warm.
  4. Once oil is warm, add the sliced shallot. Saute until softened. Do not brown.
  5. Add the sliced Swiss chard stems and minced garlic. Cook until stems start to soften, about 2-3 minutes.
  6. Add the Swiss chard leaves and season with salt and pepper to taste. Stir to combine well. Saute until leaves are wilted and moisture has cooked out and evaporated.
  7. After the Swiss chard leaves are wilted, stir in the golden raisins and the apple cider vinegar. Cook until the liquid has been absorbed and raisins are soft, about 2-3 minutes.
  8. Stir the toasted pine nuts into the Swiss chard. Finish with more salt and pepper to taste, if necessary. Remove from heat.
  9. Transfer chard to a serving bowl or dinner plates. Serve warm!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Kale Salad with Parmesan and Balsamic Syrup

Kale salads are rich in nutrients, big on flavor, and sure to satisfy.

30 Holiday Sides in 20 Days from Cooking Planit: Kale Salad

click to experience this step-by-step recipe on Cooking Planit

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Fresh Lemon Juice – 2 Tablespoons
  • Kale – 5 Cups
CHEESE &
LUNCHMEAT
  • Parmesan Cheese, Grated – 1/4 Cup
DRY GOODS &
PACKAGED GOODS
  • Pine Nuts – 1/4 Cup
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons
  • Balsamic Syrup – 2 Tablespoons

PREP STEPS

  1. Separate the leaves of kale from the stems. Discard the stems. Shred the leaves into bite-sized pieces to measure the indicated amount, and place in a large bowl of cold water. Agitate the water to help release any dirt from the kale.
  2. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean. Place leaves in a large mixing bowl or serving bowl.
  3. Squeeze lemon juice and drizzle olive oil over the kale. Season with salt and pepper, and toss to combine.
  4. Let the kale sit as you prepare the rest of the meal. The lemon juice will help tenderize the leaves as it sits.

COOK STEPS

  1. Heat a small saute pan over medium heat.
  2. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a small dish to cool.
  3. Sprinkle grated Parmesan cheese over the kale salad. Add the toasted pine nuts, and drizzle balsamic syrup over the top. Toss to combine.
  4. Transfer the kale salad with Parmesan and balsamic syrup to salad bowls.

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Quinoa with Butternut Squash and Pine Nuts

Quinoa is a super food, literally. This dish makes a great side or vegetarian entree and tastes great the next day too, so take it to go for a healthy lunch solution.

Cooking Planit Recipe: Quinoa with Butternut Squash and Pine Nuts

click to experience the step-by-step recipe on Cooking Planit

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)

PRODUCE
  • Butternut Squash – 1/2 Pound
  • Fresh Parsley – 3 Tablespoons
  • Green Onion – 2 Tablespoons
DRY GOODS &
PACKAGED GOODS
  • Pine Nuts – 4 Tablespoon
  • Quinoa – 1 cup
CANNED GOODS,
SOUPS & MIXES
  • Chicken Stock, Low Sodium – 1 Cup
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
  • Ground Cumin – 2 teaspoons
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 3 Tablespoons
PREP STEPS

  1. Cut both ends off the squash. Cut in half crosswise down the middle, then stand each half upright and use your knife to cut down the sides to remove the skin. Discard the skin.
  2. Cut each half in half lengthwise. Use a spoon to remove the seeds and stringy membrane, then cut into 1/2 inch cubes.
  3. Place the squash cubes in a large mixing bowl. Drizzle olive oil over the top and season with cumin, salt and pepper. Toss to coat evenly, then scatter the squash on a sheet pan in a single layer. Use two sheet pans if necessary.
  4. Trim the parsley leaves from the stems and finely chop to measure the indicated amount. Place in another large mixing bowl.
  5. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount. Add to the parsley.
  6. Rinse the quinoa in a fine mesh strainer until the water runs clear. Place in a medium saucepan.

COOK STEPS

  1. Preheat the oven to 400 degrees.
  2. Place the sheet pan(s) of squash in the oven. Bake until squash is very tender and caramelized, about 30-35 minutes. Stir the squash every 10 minutes so it caramelizes evenly.
  3. Pour chicken stock and water into the saucepan with the quinoa. Place over medium heat. Proceed with the next step as the liquid comes to a boil.
  4. Heat a small saute pan over medium-low heat.
  5. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Shake pan often to prevent burning. Once toasted, transfer to the large bowl with the parsley and green onion.
  6. Once quinoa liquid is boiling, reduce heat to a simmer and cover. Cook for 15-20 minutes until water is absorbed and grains are tender. They will look almost translucent with a little white curl showing.
  7. After you’ve removed the quinoa from the heat, fluff it with a fork. Pour into the large mixing bowl with the parsley, green onion and pine nuts.
  8. Stir the cooked squash into the quinoa mixture. Season with salt and pepper to taste and drizzle with olive oil.
  9. Transfer the quinoa into a serving bowl or onto dinner plates. Serve warm.