As we’re inching closer to the thanksgiving holidays, our taste buds start to awake with the thought of all those dishes that cover the thanksgiving table. I don’t know about you, but the turkey isn’t the only star this time of year. It’s really those side dishes that make everything come together! In the spirit of thanksgiving and with a little over a week left before its here, we have decided to share some of our favorite recipes, some passed along through friends, some that are original, and some from the family cookbook.  Maybe you will want to try some of these recipes this holiday season, and let us know if you do! Photos to come next week from our Works-giving celebration! (UPDATE: Photos are in!)

Layered Strawberry Salad from Rachel

 

Ingredients

• 2 (6 oz.) packages of strawberry banana Jell-O
• 4 (10 oz.) packages of frozen strawberries
• 2 (16 oz.) cans of crushed pineapple, drained
• 4 bananas, diced
• 2 cups sour cream
• 4 cups boiling water

Directions

Dissolve Jell-O in boiling water, add frozen strawberries and stir until melted. Add pineapple and diced bananas. Pour half of the mixture into a 9×13 pan and chill until firm. Spread sour cream over chilled mixture and add remaining Jell-O mixture. Chill until firm.

Baked Cheesy Mac & Bacon from Rebecca

Ingredients

• 1 lb of penne pasta (or choose a more classic elbow/cavatappi pasta noodle shape)
• 3 cups milk (your milk of choice – I prefer skim)
• 3 tbsp unsalted butter
• 2 tbsp flour (I personally use whole wheat, but that’s just what I keep in my pantry)
• 1 ½ lbs white cheddar block, shred yourself
• 1 lb bacon
• Grated parmesan cheese
• Bread crumbs
• Minced onion
• Salt
• Pepper
• Garlic salt

Directions

• Preheat oven to 400F
• Cook your pasta, just around/below al dente – when cooked, drain and set aside
• At same time, start cooking your bacon making it slightly crispy – when done, let sit on paper towels to drain and cool
• Heat milk on low and add a pinch of garlic salt
• Melt butter on skillet and add some minced onion – enough to soften
• Add in flour to butter and then slowly add milk, stirring often, until smooth (If you want it less creamy, reserve some milk and see how it goes – I am a big advocate of changing recipes to suit your needs)
• Gradually add in cheese until melted – reserve about a cup
• Salt and pepper to taste
• Add in macaroni and mix until coated evenly
• Take off heat and lightly coat a baking dish (if you would use it for lasagna, use it now!)
• Pour half of mac & cheese mixture into dish
• If you haven’t already, dice your bacon into small ¼” size pieces and sprinkle majority as the second layer of your baking dish
• Top with remainder of mac & cheese mixture, reserve shredded cheese, remaining bacon bits, grated parmesan cheese and smooth
• Put a “translucent” layer of breadcrumbs on top and cover dish with aluminum foil
• Bake at 400F for about 30 minutes on center rack, or until deliciously bubbly
• Take off aluminum foil, place back onto center rack and broil for 3-5 minutes, until you get the right amount of crisp you desire – be careful not to broil to long and burn the top layer
• Let cool and serve with anything you can get your hands on! J

I have heard of good vegan substitutions where you create a creamy mix with almond milk (use less to make it creamier), using arrowroot starch instead of flour, adding self-roasted garlic and nutritional yeast, topped with vegan parmesan and as much salt and pepper as you please for taste – have not tried, but maybe one day! There are also a lot of fun vegan bacon bits out there, to add the same amount of fun!

Creamed Onions from Dru

Ingredients

• 12 ounces pearl onions
• 1 cup heavy cream
• 2 bay leaves
• 1 tbsp chopped flat-leaf parsley
• 1 garlic clove, smashed
• ½ tsp fresh grated nutmeg
• Salt and pepper to taste
• 1 cup goose stock or chicken broth

Directions

Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins.

Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

Green salad with figs, candied walnuts and goat cheese from Chris

Salad Dressing Ingredients

• 2 garlic cloves (pressed)
• 1 tbsp dijion mustard
• 3 tbsp balsamic
• 1 tbsp honey
• 3/4 cups extra virgin olive oil

Salad Ingredients

• 5 cherry tomatoes, cut in half
• 2 cups spring mix
• 1/4 cup honey glazed pecans
• 1/4 cup figs, chopped
• 1/4 cup goat cheese, crumbled

Directions

Whisk all the dressing ingredients together while slowly adding 3/4 cup EVOO and adding salt to taste, set aside. Then combine  tomatoes, spring mix, pecans, figs and toss salad with the dressing. As a final touch, sprinkle goat cheese on top!

Creamy Mashed Potatoes from Kristine and adapted from Pioneer Woman

Ingredients

• 5 pounds yellow potatoes
• 1/2 cup Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup  Half-and-Half
• 1/2 – 1 tsp Tony Chachere’s
• 1/2 – 1 tsp (to 1 Teaspoon) Black Pepper

Instructions

To start, bring a large pot of water to boil. Prep the potatoes by peeling and cutting into small pieces and add to boiling water. Cook until potatoes are soft, about 20-25 minutes. Once cooked, drain the potatoes and add back to the pot, or place into a large bowl. Begin mashing the potatoes and all the ingredients: butter, cream cheese, half and half, and seasonings.