Impress your guests, while benefiting your body by building a healthier Thanksgiving menu with these CNK fall recipe favorites. Start your delicious feast with a mouthwatering Caramelized Pear Salad with goat cheese and pecans. Add a tart and tasteful Cranberry Sauce for a tangy turkey dip. Lastly, include some light and crunchy Roasted Green Beans for a succulent side dish. With recipes this yummy you’ll wish this season lasted all year!
Caramelized Pear Salad
3 ripe Bartlett pears, quartered and cored
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
2 teaspoons unrefined coconut oil
2 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
1 small shallot, minced
6 generous handful of spring lettuce mix
4 ounces goat cheese, crumbled
3/4 cup raw/roasted pecans, chopped
- Toss pears with salt and pepper.
- Preheat a large skillet over medium-high heat. Add 2 teaspoons oil, then add pears cut-side down in a single layer. Sauté until golden, about 4 minutes.
- Flip pears onto second cut side and sauté until golden.
- Turn off heat and add 2 tablespoons of balsamic. Stir until the balsamic coats the pears, about 1 minute.
- Transfer pears to a plate and cool for 1 hour at room temperature.
- After cooling, cut each pear crosswise into 1-inch chunks.
- In a large bowl, whisk 2 tablespoons of oil with 2 tablespoons of balsamic and the minced shallot. Add the lettuce and pears. Taste and adjust seasoning as needed before dividing the salad among 6 individual plates. Top each plate with cheese and pecans. Serve immediately.
Homemade Cranberry Sauce
Yields 2 1/4 cups
3/4 cup juice from fresh oranges
1/2 cup 100% pure maple syrup
1/2 teaspoon plain powdered stevia
1/4 teaspoon fine sea salt
1 12-ounce bag of fresh organic cranberries
- Bring orange juice, syrup, and salt to a boil in a medium nonreactive pot over high heat.
- Stir in cranberries and return to a boil. Then, reduce heat to medium and simmer until thickened and most of the berries have popped, about 5 minutes.
- Transfer to a bowl. Cool to room temperature and serve or store in an airtight container in the fridge for up to 10 days. If cold, allow to stand at room temperature for 30 minutes before serving.
Roasted Green Beans
2 pounds green beans, stems snapped off
2 tablespoons butter
1/2 teaspoon fine sea salt
1 lemon, juiced (optional)
- Preheat oven to 450 degrees and adjust the rack to the middle position.
- Line a rimmed baking sheet with foil. Using your hands, toss beans with oil and salt. Distribute the beans in even layer on the baking sheet. Roast for 10 minutes.
- Remove the baking sheet from the oven and use tongs to redistribute the beans so they cook evenly.
- Roast until the beans are golden brown and have started to shrivel, about 12 minutes.
- Taste and adjust seasoning. Add lemon juice if desired before serving.
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