Thanksgiving is a day of tradition and that includes how the turkey is prepared and what side dishes are served. Not too keen on the green bean casserole dish prepared with cream of mushroom soup? Today’s version of the green bean casserole is fresh beans slightly steamed and tossed with a shallot butter. (saute’ one shallot in 3 tbls. of butter per pound of beans). The trendy vegetable these days is of course Brussel Sprouts. We suggest roasting them in a 350 degree oven. First, wash and rinse Brussel sprouts. Cut in half, toss with olive oil, sprinkle with kosher salt, and roast in a 350 degree oven for 20 minutes. Another alternative is our version of a spinach, artichoke side dish that can also be served as a dip.
Recipe: Spinach, Artichoke, Muenster Casserole
1 tbsp. Olive Oil
¼ whole Med. Yellow Onion Diced
1 tbsp. Fresh garlic Fine dice
7 oz. Artichoke hearts Thinly sliced
1 pint Heavy cream
¼ lbs. Muenster Cheese Shredded
Juice of 1 lemon
6 oz. Frozen spinach Drained of all water, rough chop
To taste Kosher salt
To taste White pepper
In a heavy sauce pan heat olive oil, add onion & garlic, sauté until translucent.
Add artichoke hearts, sauté until heated through.
Add heavy cream and reduce to 3/4 volume or until it thickens
Fold in 1/2 the amount of pepper jack cheese, reserving the other half for topping.
Add lemon Juice, Spinach. Season with salt & pepper to taste.
Bring to a boil and continue to cook on medium to low heat until desired thickness
Place in a nonstick Pyrex pan or chaffing dish insert, cover with remaining cheese
Bake in 350 degree oven until golden brown.
Serve with crisp pita chips or warm toasted baguette slices if serving as an appetizer.