Sticking with the unconventional and untraditional Thanksgiving side dish theme, I have come up with this stunning, incredibly delicious, different, and satisfying sweet potato dish. I literally created it on a dime, when recently wondering what to do with three vivid purple sweet potatoes sitting on and staring at me from the kitchen counter. I could have sworn I heard little voices screaming “eat me!” 

Okay, I will admit this side dish is not a very traditional Thanksgiving side dish but will make a great addition to a rounded-out and creative meal. I sometimes crave something other than the usual suspects, like mashed potatoes and stuffing, and preferably gluten-free and dairy-free. As I mention in the title, it is simple, super simple with only 8 ingredients, about 15 minutes of prep time and 20-25 minutes in the oven. I will personally take simple, easy, and non-complicated when it comes to a holiday meal. At least some of the dishes.

I am constantly trying to find creative and tasty ways to eat my greens, I have exhausted greens in green smoothies, green juices, and soups, and here finally is a simple, and tasty way to eat your greens. This recipe has 11 ingredients and cooks up in less than 20 minutes. I like to use a variety of greens from my garden and farmer’s market and whatever you do, save your turnip, radish, and beet tops to throw into the mix. Serve, smothered over, quinoa, basmati rice, or sweet potatoes or as a fabulous side dish. It’s delish.

Preserved lemon is typically found in Moroccan tagines and in Ayurvedic cuisine as a remedy for stomach issues and goes as far back to 18th century England. Adding preserved lemons to a recipe is like adding a pop of color to your finished dish, chopped up pieces of the lemon rind will add such a nice flare to salad dressing, soups, pesto, sauces, baked chicken, or fish dishes and beyond. I love adding small pieces of preserved lemon to many savory recipes for that special umami surprise when one would not expect it.

Labne (Labneh) is a Middle Eastern strained dairy yogurt, having removed most of the whey, the yogurt cheese has a thicker and richer consistency, similar to the tangy taste of sour cream. It is super easy to make and goes well as a topping, side or appetizer with so many things. What’s more, this recipe is dairy-free, made from coconut yogurt which is full of probiotics and healthy fats. It couldn’t be more simple, requiring only 4 ingredients.

This cold sesame soba noodle salad recipe is a favorite from my cook book, Anna Getty’s Easy Green Organic, published by Chronicle Books in 2010.

Asparagus tall and honorable, embodies the crisp and bright days of Spring. Asparagus is rich in fiber, folic acid, Vitamin K, chromium and amino acids. It is on the top of my list of my favorite spring veggies.

This dish is probably the most requested and made dish in my household. My husband adores it and asks me to make it frequently. I call it the kitchen sink quinoa salad because I generally tend to empty out my fridge and use up whatever is in there, in the dish and it always turns out great.

This salad highlights the season’s citrus, and we are lucky in California as we do get some citrus year-round. But now is the time. The bitter chicory complements the sweet, and the toasted hazelnuts add crunch. The sumac and the fennel pollen always make people ask me, “oh my gosh, what is IN that dressing?"

Radishes are one of my top favorite vegetables. There are beautiful to look at, available year round in most parts, versatile and highly nutritious.

For starters I just want to say to all the vegans out there, that this can be made vegan by simply omitting the feta cheese or by using a vegan cheese instead. I have done it before with no feta or feta substitute and it is equally delicious. This dish is super easy to make and so colorful and flavorful. So many holiday side dishes particularly Thanksgiving side dishes pack a sweetness punch and although there are hints of sweet in this dish from the pomegranate seeds and the pomegranate molasses (only one tablespoon) drizzled over the whole dish, they are subtle, it’s the tang from the apple cider vinegar and the lemon zest that really stand out.

One of the hardest parts about eating gluten-free and mostly grain-free is the mouth feel and taste of gluten and grain free baked goods. It is often, never quite the same experience with the alternatives.

Of all the cruciferous vegetables, Romanesco is by far the most beautiful and picturesque, chartreuse in color and spiny in texture. It tastes wonderful too, distinctly different from it’s white and dark green counter parts ( little more nutty in flavor).First documented in 16th century Italy, it is distinctly seasonal, a perfect addition to the Thanksgiving and holiday table.

This dish is as easy and simple as it gets but packed with flavor. I just ate it mixed with quinoa but it is the perfect side dish for your holiday meals, adding an air of unconventionality and flair to say your Thanksgiving dinner. It is not a usual suspect. Green Beans and mushrooms are often found on the Thanksgiving table but because here in California, I can easily find asparagus at this time, I chose to use asparagus as they have a lot less lectins compared to green beans. By all means use green beans for this recipe if green beans are available and you don’t give a diddly squat about lectin levels.

  It’s really no secret, broccoli is considered to be one of the top 12 power house vegetables we should be eating, according to webmd broccoli is filled with cancer fighting phytochemical compounds, vitamins including a serious dose of Vitamin C (135% of the RDI for one cup of  broccoli) and minerals. Its bioactive compounds reduce inflammation. As a matter of fact the compound sulforaphane amply found in broccoli, has been shown to decelerate the biochemical action of aging by optimizing anti-oxidant gene expression.

For the next six weeks, till the end of the year I will be posting 1-2  holiday meal side dishes a week, ( I will call them #holidaysides2021), which can be served throughout the holiday season. They will be pretty easy, unfettered, uncomplicated, totally delicious and completely complimentary to whatever you serve during your festivities. As always, plant based, gluten-free and without refined sugars.