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, sautΓ© 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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