Seasonal Sides

seasonal-sides

 

Fall is always a great time to jump into the kitchen and try something new. Check out a few of my favorite Seasonal Sides dishes that don’t only taste good they help fuel your body with vitamins and essential nutrients!

Click Seasonal Sides above and enjoy!

` Carrie

Savory Green Beans

 

  • 11/2 lbs. organic green beans (trimmed and washed)
  • 2 tablespoons of Ghee
  • 1/2 cup roasted sliced almonds
  • 1/2 small sweet white organic onion – sliced thin
  • 1 teaspoon chopped garlic

Instructions

Bring a large pot of water to a boil. Add 1 tablespoon of pink salt. Add green beans and cook until tender. Meanwhile, sauté almonds and sliced onions until tender, add garlic. Once the green beans are done, strain the excess water and then combine all ingredients.

Quinoa with Cranberry’s and Honey

 

  • 1 bag of brown organic quinoa
  • 1 small bag of dried organic cranberries
  • 1 organic carrot sliced thin (julienne style)
  • 1/2 organic white onion sliced thin
  • 1/2 cup local honey
  • 1/2 cup cooked pine nuts
  • 1 tablespoon organic olive oil
  • salt and pepper to taste

Instructions

Cook quinoa as instructed on package. Meanwhile, add olive oil to a stove top pan. On warm heat, add cranberries, pine nuts and onion until soft. Add a little salt and pepper. Once the quinoa is done, combine all of the ingredients including the honey. Mix well and serve warm : )

Oven Roasted Acorn Squash

 

  • 1 2-pound organic acorn squash – halved, seeded and sliced 3/4 inch thick
  • 2 tablespoons Ghee
  • 2 tablespoons of cinnamon
  • 1/2 cup of honey to taste
  • Salt to taste

Instructions

Heat oven to 400’F. Toss the squash with melted Ghee, cinnamon and a little salt. Place on a lightly greased baking sheet. Roast the squash until golden brown and tender, approximately 25-30 minutes

 

 

 

 

 

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