Post Turkey Hangover?
Personal Confession 101: Im a sides kinda girl!
Call me crazy, but come Thanksgiving things that excite: mac & cheese, macaroni salad, and my moms famous chicken enchiladas (yes she only makes them for me). What can I say, Im a sides kinda girl!
For those of you who indulged on the main course, sides & dessert (feeling guilty yet?) Don't. Our friends over at NY's hot spot Dimes, chef Alissa Wagner shows us recipes that are sure to slow down the gain and rev up our the burn!
Start the day by giving your digestive system a boost with a Greek yogurt and pear plate designed to heal the gut and boost the immune system.
2 cups Greek yogurt
1 cup buckwheat groats (soaked overnight in cold water and rinsed)
1 pear, core removed, thinly sliced
Maple syrup to taste
1 T chopped mint
Spoon yogurt onto a plate and garnish with groats, pears, syrup, and mint, as desired.
Heralded as earth’s natural detoxifiers, mushrooms also help to boost the immune system, while farro works to lower cholesterol and collard greens replenish nutrients and support the body’s anti-inflammatory system.
2 cups, plus 2 T of water
1 cup farro
1 tsp. salt, plus more to taste
2 T olive oil
2 shallots, thinly sliced
4 scallions, sliced thinly on the bias
2 cloves garlic, thinly sliced
2 cups mixed wild mushrooms (hen-of-the-woods, shiitake, or oyster), stems removed, torn into bite-size pieces
3 cups collard greens, center vein removed, torn into bite-size pieces
2 T tamari
2 T chopped shiso or basil
Black pepper to taste
1. In a medium saucepan, bring 2 cups of water and 1 teaspoon of salt to a boil. Add farro and cover. Reduce heat to low and simmer until water is absorbed (about 25 minutes).
2. In a medium skillet, heat 2 tablespoons of olive oil. Add shallots and sauté until lightly browned. Add garlic, scallions, and mushrooms and salt and pepper to taste. Sauté until mushrooms are brown and crispy.
3. Transfer mushrooms to a bowl.
4. Add collard greens to the same skillet along with 2 tablespoons of water. Add salt to taste. Cook until just wilted (about 2 minutes).
5. Divide mushrooms and collard greens between four plates.
6. Top each pile of vegetables with 1/2 cup of farro.
7. Drizzle each plate with 1/2 tablespoon tamari and 1/2 tablespoon chopped shiso or basil.
To finish your day of detox, omega-3- and protein-rich salmon is served with liver-cleansing curried cauliflower. Mustard greens provide a dose of vitamin K.
1 head cauliflower, cut into florets
1 shallot, quartered and layers separated
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 cup olive oil
3/8 cup white wine vinegar
1 T curry powder
1 T Hungarian hot paprika
2 tsp. salt, plus more to taste
Black pepper to taste
10 oz. salmon fillet, skin on, cut into 2 pieces
2 T vegetable oil
2 T water
2 cups mustard greens, torn into bite-size pieces
1/4 cup cilantro leaf
1. Preheat oven to 425 degrees.
2. Place cauliflower florets and shallots in a small bowl.
3. In a small skillet, toast coriander and cumin seeds.
4. Place seeds in a medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer in a roasting pan. Season with black pepper.
5. Roast vegetables until tender, stirring occasionally (about 35 minutes).
6. While vegetables are roasting, season salmon all over with salt and black pepper to taste.
7. Heat a small, ovenproof, nonstick pan with 2 tablespoons of vegetable oil. Sear fish, skin side down, until skin is crispy and medium brown.
8. Transfer fish to oven and cook until medium (about 10 minutes).
9. Heat a small skillet over medium heat. Add water and bring to a boil. Add mustard greens and cook until just wilted (about 2 minutes). Season with salt and black pepper to taste.
10. To serve, divide mustard greens between two bowls. Top with curried cauliflower and salmon. Garnish with cilantro.