Super Sides: Recipes from The Seed Kitchen & Bar

The turkey and ham are the easy part of your Thanksgiving meal.  But what will you serve for your sides?  The folks from The Seed Kitchen & Bar offered up some great suggestions on Good Day.

CLICK ON THE VIDEO ABOVE TO SEE WHAT THEY PREPARED!

Here are the recipes we mentioned on Monday's Good Day Atlanta, courtesy of Seed Kitchen & Bar. 

Caramelized Brussels Sprouts & Cauliflower
Serves 4-6

Cauliflower                            1 head, cut into florets
Olive Oil                                 3 Tbsp
Salt                                        1 tsp
Pepper                                  ¼ tsp
Brussels Sprouts                   24 heads, cut into ¼'s, outer leaves discarded
Vegetable Oil                          3 oz        
Red Onion                              1 ea, sliced thin
Thai Basil                               24 leaves
Mint                                       24 leaves
Cilantro                                 24 leaves

Preheat oven to 350.  Roast the cauliflower - toss the cauliflower with the olive oil, salt and pepper.  Place on a baking sheet and roast at 350 degrees for 10 minutes.  Reserve

Bring a pot of water to a boil.  Add the brussels sprouts and cook for 4 minutes.  Shock in ice water bath, then drain well and reserve.

Heat vegetable oil in a pan, add the brussels sprouts and color deep golden brown on one side, turn over and add the cauliflower.  Toss the sprouts and cauliflower with the red onion, thai basil, mint, cilantro and thai herb vinaigrette.



Thai Herb Vinaigrette

2 cloves                Garlic, minced
1 ea                      Thai Chile, minced (remove seeds if you would like - less spicy)
3 Tbsp                  Sugar
½ Cup                  Lime Juice
½ Cup                  Rice Wine Vinegar
½ Cup                  Fish Sauce

Combine all liquids and sugar to dissolve, add garlic and chile



Pimento Cheese Polenta

3 ea                      large garlic cloves, minced
1 Tbsp                  Vegetable Oil
1 qts                     Chicken Stock
1 qts                     Heavy Cream
2 Cups                  Organic Fine Polenta
1Cups                   Piquillo Peppers, minced
5 shakes               Hot Sauce
1 tsp cap              Worcestershire
2 tsp                     Salt
3 cups                   Cheddar Cheese, grated
1 Cups                   Parmesan, grated

Saute garlic in oil, add cream, chix stock.  Bring to a boil, whisk in polenta.  Cook until done 1-1 ½ hours on low flame.  Fold in remaining ingredients