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Market District Recipes: Thanksgiving Side Dishes

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(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

It’s hard to believe, but Thanksgiving is next week! If you’re looking for some delicious side dishes to make on the big day, be sure to check these three out from the Giant Eagle Market District!

Classic Spinach Salad (Modern Style)

Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 10 min

Ingredients:

  • 1 – 12 oz package Natures Basket Baby Spinach
  • ½ cup Market District Bacon, cooked, large diced
  • 4 each Hard Boiled Egg, chopped
  • 8-10 slices Red Onion, shaved
  • 1 bundle Enoki Mushrooms
  • 4 oz Danish Blue Cheese, crumbled
  • ¼ cup Pomegranate Arils
  • ¼ cup Pistachios, chopped
  • ¼ cup Garlic Expressions Vinaigrette, slightly warmed (in produce dept.)

Directions:

1. Place all ingredients into a mixing bowl, except the pistachios, blue cheese, and pomegranate.

2. Warm the vinaigrette slightly in a microwave safe container, 30 seconds or so.

3. Toss all ingredients & gently pour in the vinaigrette.

4. Place the salad onto a large platter or bowl & garnish with the pistachios, pomegranate, and blue cheese.

Wild Mushroom Green Bean Casserole

Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 20 min Cook Time: 45 min

Ingredients:

  • 2 lbs Green Beans, fresh, trimmed, cut into 2-3 pieces
  • 3 cups Wild Mushrooms, Blend of: Maitake, Beech, Shitake, Oyster, & Cremini
  • 1 cup Market District Chicken Stock
  • 4 oz Cream Cheese, diced
  • 1 pint Heavy Cream, softened
  • ¼ cup Butter, softened
  • 2 tbsp Market District Extra Virgin Olive Oil
  • ¼ cup Vidalia Onions, minced
  • 2 tsp Thyme, fresh, minced
  • 1 tbsp Garlic, fresh, minced
  • TT Kosher Salt & Black Pepper
  • 1 cup French’s Fried Onions

Directions:

1. Place the trimmed, cut green beans into a bowl and set aside.

2. Heat olive oil in a large sauté pan, and add in the chopped wild mushrooms.

3. Saute the mushrooms on medium-high for 3-5 minutes.

4. Add in the butter, onions, garlic, and thyme and cook for an additional 1-2 minutes.

5. Add in the softened cream cheese and stir until melted.

6. Next add the chicken stock and heavy cream and bring to a light boil.

7. Season the sauce with salt & pepper.

8. Pour the mushroom sauce over the green beans and toss gently.

9. Pour the entire mixture into a large oven safe container and bake for 45-50 minutes on 350F,

10. Once cooked garnish with the always classic fried onions.

Sautéed Shaved Brussel Spouts with Bacon & Caramelized Onions

Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 15 min Cook Time: 15 min

Ingredients:

  • 2 lbs Brussel Sprouts, shaved, blanched
  • ¾ cup Market District Bacon, cooked, diced, fat reserved
  • ¼ cup Bacon Fat
  • 2 tbsp Market District Extra Virgin Olive Oil
  • 1 each Vidalia Onions, thinly sliced
  • 2 tsp Rosemary, fresh, minced
  • 1 tbsp Garlic, fresh, minced
  • TT Kosher Salt & Black Pepper

Directions:

1. Heat the olive oil in a large sauté pan.

2. Sauté the onions for 5-8 minutes until translucent and caramelized.

3. Add in the garlic, rosemary, & bacon fat and continue to sauté for another 30 seconds.

4. Add in the blanched brussel sprouts. (Blanch the brussel sprouts by placing them into boiling water for 1-2 minutes until vibrant green, then dunk in icy water.)

5. Stir the brussel sprouts and allow to cook for an additional 3-5 minutes.

6. Add in the bacon and season with salt & black pepper.

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