Thanksgiving Slaw

Coleslaw is something I’ve never enjoyed; it took me until my late twenties to realize I really just didn’t enjoy the mayo-based versions. Shredded cabbage or other veggies in a lighter dressing is just a salad that’s easier to eat, but in my opinion mayo is not intended to be the focal flavor of a dish. (Cue Midwest outcry.) If you disagree, that’s just fine, but I hope you’ll still give this non-mayo coleslaw a try.

Thanksgiving Slaw {{Baking Bytes}}

A few months ago when my mom visited, we took a cooking class from Olivelle. The one that happened to fit with our schedule was a paleo menu, and even though neither of us are paleo I figured the menu sounded great and Olivelle has yet to disappoint me, so we gave it a whirl. As it turned out, it was one of my favorite classes to date (I’ve done…several…) and I loved every single recipe on the menu.

One of those recipes was a Brussels sprouts slaw. I don’t usually care for cruciferous vegetables in their raw state, but somehow after being shredded with cabbage and toasted pecans, folded with blueberries, and lightly coated in a fruity balsamic dressing, I was in love. Not only is this one of the few class recipes I’ve gotten around to making on my own, but I’ve made it three times since August despite having to borrow a food processor eat time.

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Since it’s vegan, paleo, gluten-free and pretty much every-diet-ever friendly, this is a wonderful dish to take to potlucks and gatherings. Even better, it’s great chilled but just fine at room temperature, and best when made ahead, giving you all the time to relax and actually enjoy the party. It also makes a great lunch alongside your protein of choice if you’re fortunate enough to have leftovers. As a bonus, the green sprouts contrast nicely with the purple of the cabbage and the red pomegranate seeds, making it aesthetically pleasing in addition to its fantastic flavors.

I made a few tweaks for an autumn version, resulting in a perfect Thanksgiving side that doesn’t need oven space, and/or a healthy addition to Christmas that maybe even the kids will enjoy. (No guarantees, this recipe was not tested on children.) The Brussels and cabbage base remains, but I opted for walnuts since I prefer them over pecans, and pomegranate seeds for their color and tartness. I 100% cheated and bought a container of seeds, but if you want to get in your work out and seed a pomegranate then by all means, please do so.

Thanksgiving Slaw {{Baking Bytes}}

The dressing is a lovely mix of Olivelle products, so if you’ve not jumped on their bandwagon for some reason then now (or actually, Black Friday) is the time to make the leap. If you’re still not ready, a substitution of regular olive oil and white balsamic vinegar with some splashes of blood orange and pomegranate juices might work out, but I have not tested it. (If you go this route and you like the result, share your recipe in the comments!)

Thanksgiving Slaw {{Baking Bytes}}

If you’re in the market for a healthy but different addition to your holiday table, and cannot stomach the thought of putting yet another dish in the oven, this is the recipe for you.

Thanksgiving Slaw

Adapted from Olivelle
Serves 6

Ingredients

1 lbs Brussels sprouts
1/2 small head red cabbage
1 cup walnuts (or nut of choice)
1 cup pomegranate seeds

dressing
1/3 cup Olivelle Harvest Fig or Vanilla Pomegranate Balsamic Vinegar(Or a mix of both!)
1/3 cup Olivelle Blood Orange Olive Oil1
1 Tbsp lime juice
1 tsp Olivelle Vanilla Bean Sea Salt (or regular salt)

Directions

  1. Use a food processor (or a grater and a lot of patience) to shred the sprouts and cabbage. (If you’re a novice at food processing, this works best if you do it in relatively small batches.) Add both to a large mixing bowl.
  2. Coarsely chop walnuts (by hand, or with the food processor). Add to a dry pan and toast lightly over medium heat until fragrant. (Or skip this step if you’re lazy or in a hurry – it’ll still be good just a slightly different nuttiness flavor.)
  3. Combine all dressing ingredients in a jar and shake vigorously until well mixed. Taste for flavor preferences, and adjust if necessary.
  4. Pour over the sprouts and cabbage and stir with a rubber scraper until well coated.
  5. Fold in toasted nuts and pomegranate seeds.
  6. Store in the fridge until ready to serve – overnight is better – then enjoy chilled or at room temperature. Will keep for at least five days in the fridge.

Notes

If you have not purchased the entire Olivelle store, a substitution of 1/4 cup olive oil, 1/4 cup white balsamic vinegar, and pomegranate + blood orange juice to taste might work. This is an untested substitution so let me know if you try it!

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Fall Harvest Browned Butter Pasta

During the summer I rarely eat pasta as I prefer lighter and cooler meals in the hot weather. As the temperature drops and the leaves change, I reintroduce pastas and soups into my regular rotation. However, with Montana’s bipolar weather patterns, fall typically holds as many days in the 70s as it does in the 40s, which makes my usual bulk preparation a bit more challenging. Quinoa salads are great for this, because they are excellent both warm and cold, making it easy to match the weather and my mood for the day, but I don’t want to eat one every week. Another option are vegetable-heavy pasta meals that don’t involve a heavy sauce.

This recipe is partly inspired by my favorite cookbook, written by an elite distance runner. It’s full of hearty and delicious meals that aren’t “skinny” but still full of veggies and healthy fats. I modified my version slightly, adding Brussels sprouts and changing the spices a little, based off a similar recipe online. The result is a colorful mix of veggies and pasta, falling somewhere between a light summer entree and a cozy fall one.

Brussels sprouts are a winter staple for me, as they keep well in the fridge and roasting them is simple and always delicious. (They are also sold at Costco, which admittedly factors heavily into my produce selections.) The butternut squash takes a bit more effort to prepare, but you can really streamline the process by buying the pre-diced version. This does feel slightly ridiculous, but it saves a huge amount of time and effort so personally I think it’s worth the extra couple dollars.

Browned butter adds a nice caramel flavor, complimented by herbs and a few red pepper flakes. I kept my sauce on the light side as I wanted the veggies to shine, but absolutely double the sauce recipe if you want a more decadent experience. I opted to add toasted walnuts for some crunch, and parmesan (because you can’t go wrong with cheese) for a delicious protein boost. I personally loved this recipe in its original vegetarian state, but some crumbled bacon or prosciutto would be a nice addition as well.

It reheats nicely for leftovers, and is also pretty good cold if you didn’t add too much extra sauce. Welcoming in the fall vegetables without the heat or heaviness of a chili, it bridges the divide from summer to winter with a more gradual shift. If, like me, you’re in a place that can’t quite make up it’s mind about the weather, a batch of this will be that perfect mix of cozy and cool.

Fall Harvest Browned Butter Pasta

Inspired by Maebells and Run Fast, Eat Slow
Serves 6-8

Ingredients

2 lbs butternut squash, peeled, seeded, and diced
2 lbs Brussels sprouts, trimmed and halved
2 Tbsp olive oil
salt and pepper, to taste

1 lb pasta (I used casarecce)

for the sauce
1/2 cup unsalted butter
2-3 cloves garlic, minced
1-2 tsp dried sage
1/2 tsp salt
1/2 tsp freshly grated pepper
1/4 tsp red pepper flakes (optional)

optional toppings
1/2 cup grated Parmesan
1/2 cup walnuts, toasted

Directions

  1. Preheat oven to 400 degrees Fahrenheit and line two baking sheets with aluminum foil.
  2. In a large bowl, mix together butternut squash and 1 tablespoon of olive oil until squash is well coated. Spread in an even layer on one baking sheet.
  3. In the same bowl, mix together Brussels sprouts and remaining 1 tablespoon of oil, mixing until well coated. Spread in an even layer on the other baking sheets.
  4. Sprinkle both sheets with salt and pepper, to taste.
  5. Roast for 30 minutes (squash on top), stirring halfway through, until squash is tender.
  6. Remove squash from oven and move sprouts to the upper rack, roasting another 5-10 minutes until browned and crispy.
  7. Meanwhile, cook pasta al dente, according to package directions. Drain and set aside.
  8. When the veggies have about 10 minutes remaining, make the sauce: melt butter in a large pot (I used a wok) over medium heat. Simmer until it begins to darken and contains brown flecks, stirring occasionally.
  9. Turn off the heat and stir in garlic and spices.
  10. When the veggies and pasta are done, stir gently into the sauce until completely combined and evenly coated.
  11. Serve hot with extra grated pepper, optionally topped with one tablespoon each of Parmesan and toasted walnuts.

Notes

I kept the sauce fairly light as I wanted the veggies to shine through. If you’re looking for a rich, buttery experience, feel free to double the sauce recipe.

To toast walnuts, spread on a baking sheet and bake at 400 degrees until warmed, lightly golden, and a little crunchier (about 5 minutes).