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.

Pomegranate Kale

A sweet preparation for a tasty, heart-healthy green.

Pomegranate Kale side dish recipe from Cooking Planit

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PRODUCE
  • Kale – 8 Cups
  • Pomegranate Seeds – 1/4 Cup
BEVERAGES
  • Pomegranate Juice – 1/3 Cup
SPICE &
BAKING
  • Kosher Salt
  • Black Pepper
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons

PREP STEPS

  1. Separate the leaves of kale from the stems and tear into bite-size pieces.
  2. Soak the kale leaves in a large bowl of cold water for a few minutes.
  3. 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.

COOK STEPS

  1. Heat a large saute pan over medium heat. Add olive oil and warm.
  2. Once oil is warm, add the kale. Season with salt and pepper and cook until the kale starts to soften. Pour in the pomegranate juice and cover loosely with foil.
  3. Let the kale cook until the pomegranate juice is absorbed and kale is very tender, about 4-6 minutes. Stir often to prevent burning or sticking. Once tender, stir in the pomegranate seeds and remove from heat.
  4. Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!

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.

Arugula, Green Apple and Fennel with Honey Vinaigrette

A light and robust salad that’s just sweet enough to appeal to all tastes.

Holiday Side Dish recipe: Arugula, Green Apple and Fennel with Honey Vinaigrette from Cooking Planit

click the image to try this tasty and health salad on cooking planit’s site

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Baby Arugula – 4 Ounces
  • Fennel – 1 Head
  • Green Apples – 1
CONDIMENTS, OILS
& DRESSINGS
  • Apple Cider Vinegar – 2 Tablespoons
  • Extra Virgin Olive Oil – 1 Tablespoon
  • Honey – 2 Tablespoons
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt

PREP STEPS

  1. Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then lay each half flat and slice thinly crosswise. Place in a large mixing bowl.
  2. Cut the green apple around the core, then slice thinly. Add to the bowl of fennel.
  3. Mix together honey and apple cider vinegar in a medium mixing bowl. Slowly drizzle the olive oil in, while whisking continuously, to create the honey vinaigrette. Season with salt and pepper to taste, then drizzle the dressing over the apples and fennel.

COOK STEPS

  1. Place the arugula in the bowl with the apple and fennel. Season with salt and pepper, then toss to combine.
  2. Transfer the arugula, green apple and fennel salad with honey vinaigrette to a serving bowl or dinner plates. Ready to eat!

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.

Creamy Polenta

This recipe will have all your guests asking for seconds. Look for uncooked, raw, yellow polenta in the bulk aisle. You only have to buy what you need, which makes it affordable too.

Creamy Polenta from Cooking Planit's 30 Holiday Sides in 20 Days

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

PRODUCE
  • Fresh Chives – 2 Tablespoons
  • Fresh Parsley – 1 Tablespoon
DRY GOODS &
PACKAGED GOODS
  • Polenta/Yellow Cornmeal/Raw – 1 Cup
CHEESE &
LUNCHMEAT
  • Parmesan Cheese, Grated – 1 1/2 Cup
DAIRY &
EGGS
  • Butter, Unsalted – 1 Tablespoon
  • Heavy Cream – 1 Cup
CANNED GOODS,
SOUPS & MIXES
  • Chicken Stock, Low Sodium – 4 Cups
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt

PREP STEPS

  1. Finely chop chives to measure the indicated amount.
  2. Trim the parsley leaves from the stems and finely chop to measure the indicated amount.

COOK STEPS

  1. Combine heavy cream, butter, chicken stock and a pinch of salt in a medium saucepan. Place the saucepan over high heat. Proceed with next step as liquid comes to a boil.
  2. Once the stock and cream mixture is boiling, slowly whisk in the polenta. Stir until well combined, then reduce heat to low and cover tightly.
  3. Cook the polenta for 20 minutes, removing lid to stir often. After the first 20 minutes, remove the lid and cook uncovered for another 15 minutes.
  4. After you’ve removed the polenta from the heat, stir in the chopped parsley, chopped chives and grated Parmesan cheese. Season with salt and pepper to taste.
  5. Transfer the creamy polenta to a serving dish or dinner plates. Serve warm!