Category Archives: Sides



For the third year in a row we’ve expanded Third Thursday in November–taking the day off work and having a complete Thanksgiving meal with friends. It’s become custom to start the day at Rowster before heading to the store. Margo made a chart for what needed to be cooking when, and we had the turkeys (yup–we had two; a 20-pounder and a 15-pounder) basted and in the roaster ovens a little after 11am–a feat worthy of a toast (mimosas are also a welcomed Friendsgiving morning tradition).

This year we had 27 adults and 3 kiddos–so we had to expand down the street, cooking the stuffing in Becky’s oven. The turkeys were both done early, so we ended up making the gravy before everyone arrived, which worked well. Joe and Joshlyn graciously cut the birds, which meant we were able to finish up the potatoes and direct people to the wine and appetizer table without much chaos. By 6:30 or so everyone had arrived and we were all crammed around our giant patchwork table. Such a fun night!

All of the recipes were adapted to make enough food for 30 people. We had a few leftovers of everything, but overall the amounts were pretty accurate.


  • 2 cup earth balance
  • 2 cup lemon juice
  • 8 Tbsp soy sauce
  • 8 Tbsp finely chopped green onions
  • 4 Tbsp rubbed sage
  • 4 tsp dried thyme
  • 4 tsp dried marjoram
  • 2 tsp pepper
  • 35 lbs of turkey

In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from heat. Place turkey in a shallow roasting pan or roaring oven; baste with mixture. Bake according to the time indicated on the


  • 3 cups earth balance
  • 4 pound GF bread, torn into 1-inch pieces
  • 10 cups chopped yellow onions
  • 6 cups celery, chopped
  • 2 cups flat-leaf parsley, chopped
  • 8 Tbsp fresh sage, chopped
  • 4 Tbsp fresh rosemary, chopped
  • 4 Tbsp fresh thyme, chopped
  • 8 teaspoons kosher salt
  • 4 tsp freshly ground black pepper
  • 10 cups veggie broth, divided
  • 8 large eggs

Preheat oven to 250. Spray as many baking sheets as you need to scatter the bread in a single layer. Bake, stirring occasionally, until dried out, about an hour and a half. Let cool and transfer to (at least) two very large bowls.

Meanwhile, melt the earth balance in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 5 cups broth and toss gently. Let cool.

Preheat oven to 350. Whisk 5 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to two prepared 9×13 pans, cover with foil, and bake for about 40 minutes. If you make the stuffing ahead of time cook uncovered for 40-45 minutes (if chilled, add 10-15 minutes).

Adapted from this recipe.

Garlic Mashed Potatoes

  • 8 lbs russet potatoes, peeled and chopped
  • 2 lbs red skinned potatoes, chopped
  • 3/4 cups earth balance
  • 1 cup almond milk
  • Garlic salt to taste
  • Salt and pepper to taste

Immerse the potatoes in water and bring to a boil. We used two pots so it took about 30 minutes for the potatoes to be fork-tender. When they are cooked, drain the water and add the remaining ingredients. Use a hand mixer to combine.

Herb Biscuits 

  • 3.75 cup coconut milk
  • 1.25 cup water
  • 5 tablespoon apple cider vinegar
  • 5 cup tapioca flour
  • 5 cup rice flour
  • 10 teaspoons baking powder
  • 2.5 teaspoon baking soda
  • 1.25 teaspoon salt
  • 2.5 Tbsp dried basil
  • 5 tsp dried dill
  • 1 cup cold earth balance

Place earth balance in the freezer for at least 10 minutes. Preheat oven to 450.

Combine coconut milk, water, and apple cider vinegar in a small bowl and set aside. In a medium size bowl, add rice flour, tapioca starch, baking powder, baking soda, salt, dried basil and dried dill. Gently stir to combine.

Add the cold earth balance to the flour mixture and use a pastry cutter or two knives to incorporate. Don’t over mix or you will get hard biscuits. Pour in the coconut milk/apple cider mixture and stir until just combined.

Place 1 heaping tablespoon of batter at a time on a baking sheet covered with parchment paper and cook for 10 minutes.

Adapted from this recipe.

Cranberry-Pecan Kale Salad

  • 4 bunches kale, finely chopped
  • 10 oz spinach
  • 6 large garlic cloves
  • 3/4 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil, to taste
  • 1 tsp sea salt
  • 1 tsp pepper
  • Several handfuls of dried cranberries
  • 4 cup pecan halves, toasted
  • 4 Tbsp nutritional yeast
  • 4 Tbsp extra virgin olive oil

Preheat the oven to 435 and toast the pecans for 6-10 minutes, until fragrant.

In a food processor, chop the garlic until and then add the lemon, oil, salt, and pepper and process until combined. Pour the dressing onto the kale and spinach.

Add the pecans into the food processor and process until they are in small chunks. Then add the nutritional yeast, oil, and a few pinches of salt and process again until it’s a coarse crumb. Be sure not to over-process. Sprinkle the pecan mixture on the salad with a few handfuls of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften.

Adapted from this recipe.

Maple-Ginger Veggies

  • 3 cups pecans
  • 8 medium carrots, peeled and sliced
  • 3 large parsnips (1 pound), peeled and sliced
  • 2 medium head cauliflower, cut into 1-inch florets
  • 1 large butternut squash, peeled and diced
  • 2 pound Brussels sprouts, halved
  • 1 cup extra-virgin olive oil
  • Sprinkle of nutmeg
  • Salt and pepper to taste
  • 3 Tbsp minced fresh ginger
  • 2/3 cup pure maple syrup

Preheat the oven to 425. Toast the pecans for 6-10 minutes, until fragrant.

In a large bowl, toss the carrots, parsnips, cauliflower, squash, and Brussels sprouts with the olive oil and nutmeg and season generously with salt and pepper. Spread the vegetables on three large-rimmed baking sheets or 9×13 pans and roast for 35 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup—stir well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

Adapted from this recipe.

Green Beans

  • 4 Tbsp olive oil
  • 2 yellow onion
  • 4 cloves garlic
  • 4 lbs green beans
  • 30 oz veggie broth
  • 1.5 tsp garlic salt
  • Salt and pepper

Spray a 5-7 quart slow cooker with non-stick cooking spray. In a large skillet, sauté the onion and garlic on medium-low until they are tender. Add sautéed onion and garlic along with all other ingredients to the slow cooker. Cover and cook on low 4-5 hours.

Adapted from this recipe.

Pumpkin Bars

  • 4 cups rolled oats
  • 2 cup pecans, chopped
  • 2 cup gluten free flour
  • 5 cups liquid sweetener (maple syrup, honey, agave)
  • 1 vegetable oil
  • 4 tsp vanilla
  • 2 tsp salt
  • 4 15 oz cans pureed pumpkin
  • 1 cup almond milk
  • 1 and 1/3 cup maple syrup
  • 4 tsp vanilla extract
  • 8 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 2 tsp salt
  • 1/2 heaping cup of arrowroot

Preheat oven to 350. In a medium bowl, combine first seven ingredients and stir until well combined. Spread evenly into a two greased 9×13 pans.

In a medium bowl, combine remaining ingredients until smooth. Spread evenly over the oatmeal mixture in the pan.

Bake for 30-45 minutes, until a fork inserted in the middle comes out mostly clean. Chill in the fridge for an hour.

Adapted from this recipe.

We also made a 9×13 of apple crisp. Dessert was the one thing we probably had too much of–but we aren’t complaining. And the pumpkin dessert made a delightful breakfast.



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Potato Salad

2 pounds baby potatoes
¼ of a red onion, sliced thinly into half moons
¼ cup packed fresh basil leaves, cut into chiffonade
3 tablespoons olive oil
Juice of half a lemon
1.5 teaspoons white balsamic vinegar
3 teaspoons Dijon mustard
salt and pepper to taste

Place the potatoes in a large pot with salted water; cover and bring to a boil. Reduce to medium heat and simmer until tender (10-15 minutes). Drain the potatoes and let them cool. Cut into chunks.

While the potatoes are cooking, cut the onion and basil and then combine the rest of the ingredients in a small bowl.

Mix the potatoes, onion, basil, and dressing. It’s best if you can let it sit for 30-60 minutes before serving.


Asparagus Salad with Sweet Balsamic Vinegar

•1/3 cup balsamic vinegar
•3 tablespoons olive oil
•1 tablespoon Dijon mustard
•1 tablespoon chopped fresh marjoram or 1 teaspoon dried (or thyme works as well)
•1 teaspoon minced garlic
•2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
•1 small red bell pepper, diced
•1/3 cup chopped pecans, toasted


Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard,marjoram(or thyme) and garlic. Season dressing to taste with salt and pepper.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

I served this with a bed of red lettuce that had been seasoned with salt and pepper. It was a great complement to the first grilled burger of the season.
From Bon Appetit

Butternut Squash Quinoa with Cranberries and Pecans

  • 1 cup red quinoa
  • 1 smallish butternut squash, peeled and diced
  • 1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
  • 1/2 of a medium red onion, diced fine
  • 1 clove of garlic, minced
  • Olive oil
  • Pure maple syrup, to taste
  • Sea salt
  • A sprinkle of ginger and/or curry, to taste
  • 1/2 cup chopped pecans 2 tablespoons fresh chopped parsley
  • Sea salt and ground pepper, to taste

Preheat the oven to 375ºF.

Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don’t have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.

In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.

Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.

In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.

Makes 4 servings.

Adapted from Gluten Free Goddess

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Herbed Green Beans with Cranberries

  • 1 pound fresh green beans, trimmed and sliced
  • water for boiling
  • 1/4 tsp salt
  • 3 tbsp butter (earth balance to make it dairy free)
  • 1 1/4 cup cranberries
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp marjoram
  • salt and pepper to taste

Bring a pot of water to a boil and add 1/4 teaspoon of salt. Add the beans and cook for 3 to 4 minutes.

Remove the beans and rinse under cold water.

Melt the margarine over medium low heat and add the beans. Stir in the remaining ingredients. Allow to cook for another 5 minutes.

Enjoy your green beans with fresh marjoram and parsley!

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Rosemary and Garlic Roasted Potatoes


  • 1 pound Red Bliss, round white, or new potatoes
  • 4 tablespoons olive oil
  • 2 (5-inch) rosemary sprigs
  • 5 medium garlic cloves, lightly smashed

Heat the oven to 500°F. Clean the potatoes, dry them well, and quarter them.

When the oven is heated, add the oil to a 3-quart baking dish and place it on the bottom rack of the oven to heat. Once the oil is hot and shimmering (about 3 minutes), carefully remove the dish from the oven and add the dry potatoes, rosemary, and garlic. Carefully stir to coat in oil, and season generously with salt and freshly ground black pepper.

Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes. Remove the rosemary, stir to coat the potatoes with oil and break up the garlic cloves, season as necessary, and serve.


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Fennel Salad


  • 1/2 a cup of quinoa
  • 1 avocado
  • 1 fennel
  • 1 sweet red bell pepper
  • 1/2 a cup of sweet corn
  • 1 cup of beans (original called for a dozen fava beans, I used white beans)
  • 1 lemon
  • 1 lime
  • 1 teaspoon of dried thyme
  • apple cider vinegar
  • extra virgin olive oil
  • Optional – a handful of pomegranates and pumpkin seeds

Cut the fennel into  strips and soak it in a bowl with the juice of the lime, salt, and 2 TBS olive oil. Cool in the fridge.

Cook the quinoa.

Squeeze the lemon and pour this over the vegetables along with a sprinkling of apple cider vinegar, thyme, and salt. Once the quinoa is cooked and has cooled for a few minutes add it to the bowl along with the fennel – I like to add the olive oil, lime juice mixture that sits at the bottom of the fennel bowl to the salad for extra flavor. Mix everything together.

Slice the red pepper and avocado and mix them in along with the sweet corn. Serves two.

Cilantro Lime Dressing

  • 1/4 cup cilantro
  • 1 clove garlic
  • 1/4 cup lime juice (about 3 limes)
  • 1 Tbsp. honey
  • 1/4 tsp. cayenne pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper


Puree all of the ingredients in a blender or food processor.  Chill until ready to serve.

To make this IC Friendly I left out the Cayenne Pepper. This dressing is great served over white beans, chopped red onion and chopped bell peppers.  To make a delicious salad/salsa I added one can of beans, 1 red pepper, 1 yellow pepper, 1 orange pepper, and one cup of chopped red onion!


Kale-Cabbage Salad

Salad Ingredients:

  • 1 head of organic kale washed, de-stemmed, and torn into bite size pieces.
  • 1 small head of red cabbage
  • 4 carrots grated
  • 1 small sweet onion, diced
  • 1/2 cup pumpkin seeds
  • avocado for garnish (optional)


  • 4 tablespoons raw tahini
  • 4 tablespoons apple cider vinegar
  • 1 lemon juiced
  • 4 tablespoons grade B maple syrup (maple syrup is not a raw food) you can substitute raw agave, date paste or sweetener of choice.
  • 2 teaspoon garlic powder
  • salt to taste

I doubled (almost) everything from the original to make four salads for jar lunches for the week. I put the onion on the bottom with the dressing then added the cabbage, carrots, and kale. Was quite good! Not my favorite tahini dressing, but still really good! Serves four.


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