I know the usual assorted casseroles seem to be a staple for most thanksgiving dinners but since I'm on a health kick I am going to do things a little differently this year! Thought I would share with you guys. Tomorrow I will posting two more yummy recipes!Arugula, Frisee, and Red-Leaf Salad with Strawberries
4 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh thyme leaves
Coarse salt and ground pepper
3 cups baby arugula (about 2 ounces), washed and dried
3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces
1 pint strawberries, washed, dried, hulled, and quartered
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 Belgian endives, leaves separated, washed and dried
6 ounces goat cheese or blue cheese crumbles
1. In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
2. On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.
Instead of having a cocktail, opt for a healthy/good for your skin alternative.. Try to find juices that are organic without added sugars =)
Fruit Sparkler
Makes two drinks
1 cup cranberry juice
1 cup grapefruit juice
1 cup sparkling mineral water
Juice of 1/2 lime
Combine ingredients in 2 tall glasses, adding 1/2 cup of each juice, 1/2 cup sparkling mineral water, and a squeeze of lime to each glass. Stir, add ice, and serve with a few rasberries and slices of cucumber.
Wild rice pilaf with rosemary and red grapes
Serves 8
2 tablespoons butter
1 small onion, finely chopped
Coarse salt and ground pepper
2 cups wild-rice blend (from two 6-ounce packages), seasoning packets discarded
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried and crushed
1 can (14.5 ounces) reduced-sodium chicken broth
1 1/2 cups red seedless grapes, halved
1/2 cup chopped fresh parsley
In a large saucepan, melt butter over medium heat. Add onion; season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, about 1 minute.
Add broth and 1 cup water; bring to a boil over high heat. Reduce to medium-low heat; cover, and cook until liquid is absorbed and rice is tender, 20 to 25 minutes. Add grapes and parsley; season with salt and pepper, and stir to combine.
Let me know how these turned out!
xoxo Audrina
