Allison Hecht

Try these delicious gluten-free side dishes for your Thanksgiving feast

by Allison Hecht on November 23rd, 2009


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Thanksgiving is inching closer, and soon tables will be covered with turkey and all the fixings.Below are a few great gluten-free side dish recipes from Whole Foods that are sure to complement your Thanksgiving feast.

butternut_with_spinachThe best part about these recipes? They are just seven ingredients or less, so you don’t have to worry about bringing a complicated dish to your dinner. So put your chef’s hat on and enjoy these tasty side dishes.

Butternut Squash with Spinach and Blue Cheese

Instead of candied yams this year, try this healthy alternative made with fresh spinach.

Ingredients
1/4 cup blue cheese crumbles
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 teaspoons extra virgin olive oil
1/2 small red onion, thinly sliced
1 (5-ounce) package baby spinach
4 cups cubed and roasted butternut squash, warmed

Method
Use a fork to mash together blue cheese and lemon juice in a large bowl to make a thick smooth dressing. Season with salt and pepper; set aside. Heat oil in a large skillet over medium-high heat. Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes. Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more. Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.

Cinnamon Pear Compote

This dish works well with sweet or savory items. Use it as topping for your turkey, or on some ice cream as dessert.

Ingredients
2 ripe but firm pears, peeled, cored and chopped
1/4 cup seedless raisins
1/3 cup apple juice
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
2 teaspoons butter (optional)
1 tablespoon apple cider vinegar or red wine vinegar
Salt and pepper to taste

Method
Put pears, raisins, juice, cinnamon, nutmeg and butter into a small pot and cook over medium heat, stirring occasionally, for about 10 minutes.

Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more. Set aside to let cool for 5 minutes, then serve.

Green Beans with Shallots and Almonds

Green beans are one of the classic dishes at Thanksgiving and the almonds provide a nice crunch.

Ingredients
Salt and pepper to taste
1 pound fresh or frozen green beans, trimmed
2 tablespoons extra virgin olive oil
1/4 cup chopped shallots
2 tablespoons chopped parsley
1 tablespoon chopped oregano
2/3 cup blanched almond slivers, toasted

Method
Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 5 to 7 minutes. Drain and transfer to a large bowl.

Meanwhile, heat oil in a small pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Add shallots to hot, drained green beans. Add parsley, oregano, salt and pepper and toss gently. Transfer to a serving platter, garnish with almonds and serve.

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“Author Information: Allison Hecht, Los Angeles, CA
My official title is: Los Angeles Gluten-Free Examiner
My website url is: http://www.examiner.com/x-3262-LA-GlutenFree-Food-Examiner
My email is: alliehecht@gmail.com
My twitter username is: @socaliallie”


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