T H A N K S G I V I N GS I D E S

2016

F r o m G r e e n C h e f ’ s ta b l e t o y o u r sTurkey may be the centerpiece of the meal, but what would Thanksgiving dinner be

without delicious sides? From yams to stuffing, there are countless varieties of side dishes

and ways to enjoy them. At Green Chef, our sides are as flavorful and memorable as

the main attraction, and they can be easily brought to the Thanksgiving table. We’ve put

together this handy recipe booklet for you to cook and share our take on side dishes.

TA B L E O F C O N T E N T S01

PUMPKIN MAC ‘N’ CHEESE

02 CREAMY GARLIC-MASCARPONE GREEN BEANS

03 PECAN STUFFIN’ MUFFINS

04 BACON & SPINACH SALAD

05 CHEF SARA’S CHEESY POTATOES

06 VEGAN SEITAN & MUSHROOM GRAVY

THANKSGIVING SIDES

VEGETARIAN // SERVES 48 ounces whole-wheat elbow pasta1/3 cup yellow onions, sliced1 tablespoon butter1 ½ tablespoons flour2/3 cup milk, 1%1 cup pumpkin purée2/3 cup white cheddar cheese, shredded

COOK PASTA Bring a large pot of lightly salted water to a boil. Add whole-wheat elbow pasta to boiling water; stir. Cook 9-12 minutes, or until al dente. Strain. Return pasta to pot. Drizzle with about 1 tablespoon olive oil; stir.

CARAMELIZE ONIONS Heat about 1 ½ tablespoons cooking oil in a large cast-iron pan (or a large oven-safe sauté pan) over medium-high heat. Add yellow onions to hot pan. Season with salt and pepper; stir. Cook 5 minutes, or until edges brown, stirring frequently. Reduce heat to low. Cook 5-8 more minutes, or until onions are fully browned and softened.

START SAUCE Add butter to pan with onions. Stir until melted. Sprinkle flour over pan; stir. Cook 3 minutes, stirring continuously. Slowly pour milk over pan while stirring. Add 1 cup water while stirring. Increase heat to medium. Cook 5 minutes, or until sauce thickens and coats the back of a spoon.

FINISH SAUCE & ADD PASTA Add pumpkin purée to pan with sauce (see Chef’s Tip). Lightly season with salt and pepper. Stir to combine. Reduce heat to low. Add white cheddar, fontina, and Parmesan cheese blend. Stir until melted. Remove from heat. Transfer pasta to pan. Salt and pepper to taste. Stir to combine.

PREP BREADCRUMBS Set oven to low broil with rack in the center. De-stem sage; finely chop leaves. Place Italian-seasoned breadcrumbs in a small bowl. Add sage. Drizzle with about ½ tablespoon olive oil. Stir to combine.

FINISH MAC ‘N’ CHEESE Sprinkle breadcrumbs evenly over pasta. Transfer pan to oven. Broil 3-5 minutes, or until breadcrumbs are toasted and golden brown. Serve & enjoy!

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THANKSGIVING SIDES

Luscious pumpkin and a trio of cheeses make this fall-inspired mac especially decadent. Try it alongside a green salad.

P u m p k i n M a c ‘ n ’ C h e e s e

0 12/3 cup fontina cheese, shredded1/3 cup Parmesan cheese, grated3 sprigs sage½ cup Italian-seasoned breadcrumbs

olive oil / cooking oil

salt and pepper to taste

Chef’s Tip: Adding pumpkin to the pan first cools down the sauce, which prevents the cheese from curdling.

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VEGETARIAN // SERVES 2

4 ounces green beans2/3 cup yellow onions, sliced2 tablespoons mascarpone cheese1 teaspoon garlic, minced1 ¼ tablespoons cream cheesesalt and pepper to tastecooking oil

MAKE GARLIC-MASCARPONE CREAM Combine garlic, mascarpone, and cream cheese in a small bowl and stir to combine.

PREP GREEN BEANS Trim stem ends off green beans. Slice into about 1-inch pieces. Heat about 1 tablespoon cooking oil in a medium sauté pan over medium-high heat. Add yellow onions to hot pan. Cook 3 minutes, stirring occasionally.

COOK GREEN BEANS Add green beans to pan with onions. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low. Add garlic-mascarpone cream and ¼ cup water; stir to combine. Simmer 3-4 minutes, or until sauce is thick and creamy. Salt and pepper to taste.

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THANKSGIVING SIDES

The classic green bean casserole, reimagined. This creamy, garlicky, cheesy, green-beany side goes great with poultry and hearty grains.

C r e a m y G a r l i c -M a s c a r p o n e G r e e n B e a n s

0 2

FAMILY FAVORITE // SERVES 4

2 kaiser rolls2 eggs¼ cup pecan pieces1 sprig sage½ sprig rosemary1-1 ½ sprigs thymeolive oil

MAKE SEASONED MILK Preheat oven to 425 degrees. Combine all seasoned milk ingredients in a small bowl and stir to combine.

PREP HERBS De-stem sage, rosemary, and thyme; finely chop leaves together.

MAKE MUFFIN MIX Cut kaiser rolls into about ½-inch cubes. Crack eggs into a large bowl. Add seasoned milk. Whisk to combine. Add pecans, herbs, and about 1 tablespoon olive oil. Whisk. Add bread. Mix well to evenly soak bread.

BAKE MUFFINS Lightly coat eight cups of a muffin tin(s) with cooking oil. Divide muffin mix between cups. Bake 20-25 minutes, or until firm and puffy. Let cool 2-3 minutes.

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THANKSGIVING SIDES

Hot-from-the-oven muffins with all the herby, savory goodness of traditional stuffing, perfect for gobbling up with turkey.

P E C A NS t u f f i n ’ M u f f i n s

0 3

SEASONED MILK1 1/8 cups milk, 1%1/3 cup yellow onions, diced1 teaspoon garlic, minced1/8 teaspoon celery seeds1/8 teaspoon salt¼ teaspoon pepper

1/8 teaspoon paprika

Pinch nutmeg, ground

Chef’s Tip: If mix seems a little dry, add 1-2 tablespoons water.

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PALEO // SERVES 2

COOK BACON Small dice bacon into about ¼-inch pieces. Place in a dry medium sauté pan over medium-high heat. Cook 3-4 minutes, or until crisp and fat renders, stirring frequently. Transfer bacon to a paper towel-lined plate. Pour bacon fat into a small bowl.

START SALAD DRESSING Cut ends off shallot and remove peel; mince. De-stem thyme; roughly chop leaves. Place shallot and thyme in a medium bowl. Add stone-ground mustard and apple cider vinegar. Whisk to combine; set aside.

MAKE SALAD Whisk 2-3 tablespoons bacon fat into bowl with shallot and vinegar. Whisk until fat is fully incorporated (see Chef’s Tip). Salt and pepper to taste. Halve cherry tomatoes. Add tomatoes, baby spinach, and bacon to bowl with dressing. Toss to coat.

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THANKSGIVING SIDES

Crispy bacon infuses this salad with rich, smoky flavor balanced by a tangy mustard vinaigrette. Pairs well with sweet potatoes.

B a c o n & B A B Y S p i n a c h S a l a d

0 4

2 slices nitrate-free bacon1 shallot2-3 sprigs thyme1 cup cherry tomatoes2 ½ cups baby spinach, loosely packed2 teaspoons stone-ground mustard1 ¼ tablespoons apple cider vinegarsalt and pepper to taste

Chef’s Tip: If vinaigrette is too acidic, whisk in reserved bacon fat or olive oil to taste.

GLUTEN-FREE // SERVES 2

3-4 medium red potatoes4-5 sprigs parsley½ cup corn flakes1 teaspoon garlic, minced3 tablespoons yellow onions, diced2/3 cup fontina cheese, shreddedsalt and peppercooking oil

MAKE CREAM OF MUSHROOM BASE Preheat oven to 450 degrees. Combine all cream of mushroom base ingredients in a food processor or blender. Mix on medium speed until smooth.

PREP & BOIL POTATOES Small dice red potatoes into about ¼-inch pieces. Place in a large pot. Cover with at least 2 inches of lightly salted water. Cover pot. Bring to a boil, then remove lid. Boil 12-14 minutes, or until fork tender. Reserve about ¼ cup potato cooking water, then strain.

MAKE POTATO TOPPING Meanwhile, de-stem parsley; roughly chop leaves. Place half of parsley in a small bowl (reserve the rest). Crush corn flakes into about pea-size pieces. Add corn flakes to bowl with parsley. Drizzle with about 1 tablespoon cooking oil. Season with salt and pepper. Stir to combine.

START CHEESY POTATOES Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium heat. Add yellow onions and garlic to hot pan. Cook 3 minutes, stirring occasionally. Add potatoes, reserved potato cooking water, and cream of mushroom base. Stir to combine.

BAKE CHEESY POTATOES Sprinkle fontina cheese over potatoes. Sprinkle potato topping over cheese. Transfer pan to oven. Bake 5-7 minutes, or until corn flakes are toasted, cheese is melted, and sauce has thickened.

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C h e f S a r a’ s C h e e s y P o tat o e s

THANKSGIVING SIDES

0 5

Corn flakes, cheese, and potatoes?! You won’t believe the deliciousness! This melty-crispy combo is divine with steak.

CREAM OF MUSHROOM BASE2 tablespoons sour cream¼ cup Greek yogurt1 cube mushroom bouillonPinch celery seed¼ teaspoon salt1/3 teaspoon pepper

Chef’s Tip: If corn flakes brown before sauce thickens, cover pan with foil to prevent burning.

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VEGAN // SERVES 2

8 ounces Italian-seasoned seitan1 shallot1 handful cremini mushrooms1 tablespoon flour1 ½ tablespoons dried porcini powder½ cube mushroom bouilloncooking oilsalt and pepper

PREP VEGGIES Wipe cremini mushrooms clean with a damp paper towel. Remove stems, if desired. Cut caps into about ¼-inch thick slices. Cut ends off shallot; remove peel. Small dice into about ¼-inch pieces.

SAUTÉ SEITAN & SHALLOT Roughly chop Italian-seasoned seitan into bite-size pieces. Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium heat. Add seitan to hot pan. Cook 3 minutes, or until browned, stirring occasionally. Add 1-2 more tablespoons of cooking oil, if needed. Add shallot. Cook 2 minutes, or until shallot softens, stirring occasionally.

MAKE GRAVY Add mushrooms to pan with seitan. Cook 4 minutes, or until mushrooms are lightly browned, stirring occasionally. Add flour and porcini powder. Stir. Cook 1 minute, stirring continuously. Add about 1 cup water. Crumble mushroom bouillon over pan. Stir to dissolve. Cook 3 minutes, or until gravy thickens. Remove from heat. Salt and pepper to taste.

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V e g a n S e i ta n - M u s h r o o m G r av y

THANKSGIVING SIDES

0 6No Thanksgiving dinner is complete without gravy. Mushrooms and seitan make this gravy super rich and satisfying.