Baked Hasselback Potatoes, 4 servings
4 medium potatoes, washed well
4 Tbsp. extra virgin olive oil
1 Tbsp. minced garlic
1 tsp. fresh rosemary, finely chopped, extra for garnish
1 tsp. lemon zest, grated
Preheat oven to 450 degrees F. With a sharp knife, cut thin vertical slices from one end to the other, being careful not to cut all the way through.
In a small bowl, combine the olive oil, rosemary, lemon zest and garlic. Place potatoes on a baking sheet and brush with infused oil. Bake for 20 minutes. Remove and brush with olive oil mixture. Put back in the oven and back for 20 minutes. Remove once again, and brush with the olive oil mixture. Sprinkle with sea salt and return to the oven for the last 20-30 minutes - until crisp and golden on the exterior, soft on the inside.
Roasted Butternut Squash, 4 servings
1 medium butternut squash (about 3- 3 1/2 cups diced)
2 Tbsp. olive oil
2 Tbsp. fresh sage, chopped
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
balsamic glaze, optional
Preheat your oven to 450 degrees. Cut up the squash into 1 inch pieces. Place squash cubes in a medium bowl and toss with olive oil, sage, garlic, salt and pepper. Dump cubes on a foil lined baking sheet and roast until tender, about 25 minutes. Cubes should be golden with a bit of brown at the edges. Drizzle with balsamic glaze when serving.
Roasted Green Beans, 4 servings
12 oz. green beans
2 tsp. olive oil
salt and pepper, to taste
1/4 tsp. garlic powder
1 1/2 Tbsp. shredded parmesan
Preheat oven to 450 degrees. Line a baking sheet with foil for easy clean-up. Lay green beans on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder. Toss to evenly coat.
Spread them out and bake 10 minutes. Shake the pan; bake an additional 2-5 minutes or until crisp tender. Remove from the oven and sprinkle with grated cheese.
Melon Mozzarella Prosciutto Bites, 20 skewers
2 1/2 cups melon diced
20 thin slices prosciutto
20 fresh mozzarella balls
Thread 1 melon cube, 1 prosciutto slice, and 1 mozzarella ball onto each of 20 wooden skewers. Drizzle with basil pesto.
Food Safety Tips for Thanksgiving
Let's talk turkey and how to safely host!
- Buy your turkey 1-2 days before you plan to cook it
- Keep it stored in the refrigerator until you're ready to cook it.
- Keep frozen until you are ready to thaw. Cook within 1 year for best quality.
Thaw in the Refrigerator - 40 degrees F or below
- Allow approx. 24 hours for every 4-5 lbs.
- Keep the turkey in its original wrapper
- Place it on a tray on in a pan to catch any juices that leak
- Once thawed, it can stay in the refrigerator for 1-2 days
Thaw In Cold Water
- allow approx. 30 minutes per pound
- wrap your turkey securely, making sure the water is not able to leak through
- Submerge in cold tap water
- Change in the water every 30 minutes
- Cook the turkey immediately after it is thawed. Do not refreeze
Timetable for Roasting Unstuffed
4-8 lbs. --- 1 1/2 to 3 1/4 hours
8-12 lbs. --- 2 3/4 to 3 hours
12-14 lbs. --- 3 to 3 3/4 hours
14-18 lbs. --- 3 3/4 hours to 4 1/4 hours
- Check the internal temperature of the turkey by placing in the thickest part of the inner thigh. Once the thigh has reached 165 degrees F, check the wing and the thickest part of the breast to ensure turkey has reached a safe minimum of 165 degrees throughout the whole product.
*Remember to always wash hands, utensils, the sink and anything else that comes in contact with raw turkey and its juices
- Discard anything left out at room temperature for longer than 2 hours
- Divide leftover into smaller portions. Refrigerate or freeze in covered shallow containers for quick cooling.
- Use refrigerated turkey, stuffing, and gravy within 3-4 days.
- Reheat turkey to an internal temperature of 165 degrees F. Use a food thermometer to check internal temperature.
- To keep turkey moist, add a little broth or water, and cover
For a printable version, click here: Quick Thanksgiving Sides