“We’ll Bring the Side!”

    6 Totally Original Holiday Dishes

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    Roasted Asparagus with Prosciutto

    Preheat oven to 425 degrees. Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook 2 ounces prosciutto until lightly colored and crisp (about 2 minutes per side). Set aside on paper towels. Arrange 1 pound trimmed asparagus in a single layer on a baking dish coated with cooking spray. Drizzle with a little olive oil, and season with kosher salt and pepper. Toss. Roast until tender, about 7 minutes. Crumble cooked prosciutto. Arrange cooked asparagus on a platter and sprinkle with prosciutto bits.

    Roasted Red Potatoes and Butternut Squash

    Preheat oven to 450 degrees. Peel, seed, and chop 1 large butternut squash into 1-inch pieces. Quarter 1 pound red potatoes and 2 red onions. Toss chopped veggies with olive oil and crushed garlic. Spread on a rimmed baking sheet in one layer. Season with kosher salt and pepper. Cook for 25 minutes. Toss and cook for about 5 more minutes. Season with more salt and pepper if needed. Helpful tip: Microwave the squash for a minute or two to make it easier to peel and chop.

    Sausage and Apricot Stuffing

    Brown 2 pounds of sausage. Add 2 cups each of chopped celery and yellow onion to pan and cook until tender. Remove from heat. Drain 24-ounce can of apricots, saving the juice. Cut apricots into quarters and add to sausage. Add 6 cups cubed whole wheat bread and a splash of apple juice to moisten. Add apricot juice if needed. Add 1 teaspoon poultry seasoning to stuffing. Add more if desired. Bake the stuffing at 350 degrees for 30 to 45 minutes in a greased baking dish.

    Easy Harvest Salad

    Combine 3 cups cubed pears, ¼ cup walnuts, ¼ cup Craisins, and ¼ cup crumbled gorgonzola. Mix with arugula and romaine lettuce. Toss with a raspberry (or balsamic) vinaigrette, and serve.

    Gruyere Potato Gratin

    Preheat oven to 400 degrees. Spray a 13×9 glass baking dish with non-stick spray. Peel and slice 3½ pounds russet potatoes into 1/8-inch thick slices. Overlap 1/3 of the potatoes on bottom of dish. Season with salt and pepper. Sprinkle with 1 cup of grated gruyere cheese. Repeat layering twice. In a bowl, whisk together 11/3 cup heavy whipping cream, 11/3 cup chicken stock and ¼ cup mustard. Pour over potatoes. Bake until potatoes are tender and top is crusty and brown, about 1 hour. Cool for 10 minutes and serve.

    Squash Apple Bake

    Peel 2 small butternut squash, remove seeds, and cut into ½-inch cubes. Place in an ungreased, glass baking pan. Peel and cube 6 tart apples, and place on top of squash. Mix ½ cup brown sugar, 2 teaspoons flour and ½ teaspoon nutmeg. Sprinkle on top of squash and apples. Melt ¼ cup butter and drizzle on top. Bake at 350 degrees for about 1 hour or until squash is tender (do not cover).

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