Chefs' Tips by ANNA BROOKS photography by DONG KIM
Tricks!
Thanksgiving Side Dishes
Come Thanksgiving, turkey - or whatever your protein of choice - is usually the star of the show, but it’s all the dishes in between that make our holiday feast so special. Spiced stuffing, mashed potatoes, broccoli cheddar casserole – every family has their own favourite recipes for traditional Thanksgiving side dishes. With the first frost not far off, why not take advantage of
Alberta’s fantastic bounty of fall produce, and try something new this year? For our Thanksgiving recipes, we chatted with four local chefs and learned their best tips
and tricks for jazzing up your holiday dinner using local ingredients. Whether you’re vegan, vegetarian, or a committed carnivore, these Alberta chefs share some side dish recipes that just might steal the show.
a lot of attention across Canada. It’s also healthy, affordable, and fresh – keep it as local as possible!”
2. Add remaining ingredients to a large bowl. Toss in sautéed leeks and garlic. Season with salt and fresh cracked pepper.
Served warm or as a cold salad, try Lazarenko’s recipe for Three Sisters Thanksgiving casserole, a great alternative if you’re vegetarian or vegan.
3. If serving warm, cook in casserole dish for about 15 minutes at 350º F. Garnish with fresh dill or your herb of choice.
Three Sisters Thanksgiving Casserole Serves 6
If anyone knows cooking local, it’s Brad Lazarenko, owner and chef at Culina To Go in Edmonton. To help ease the pain of hosting a big group meal like Thanksgiving, Lazarenko says to focus on making the most out of a few fresh, quality ingredients. Celebrating Indigenous culture, some of his favourites are locally grown Three Sisters’ beans, maize, and squash. “There’s a lot you can do with just those three ingredients, like salads and dumplings,” says Lazarenko. “Indigenous food is getting
½ cup (120 mL) olive oil 2 leeks, whites only, finely chopped 3 Tbs garlic, minced 2 cups butternut or kabocha squash, diced and cooked 2 cups fresh corn cut from the cob (or frozen and thawed) 2 cups blanched green or yellow beans, cut into small pieces 2-3 Tbs Sambal chili paste or sriracha 3 Tbs nutritional yeast ¼ cup fresh dill or herb of choice, minced Juice from 1 lemon or 2 limes 2 Tbs (30 mL) honey To taste salt and pepper
1. On low heat, sauté leeks and garlic in oil for about 5-6 minutes.
10 Alberta's freshest food & beverage magazine - October 2019
Can also be served cold as a side salad.