Good Eating

97
THAT’S FLAVOR

PICKLED VEGGIES
Addictively zingy
Perk up your whole plate.

POMEGRANATE GREMOLATA
Herby, zesty, and refreshing
Awesome with turkey
and stuffing.

To Top It All Off...

Add mmm-credible taste to your Thanksgiving
with these flavor boosters. (No one has to know
FO O D ST Y L I N G BY C H R I ST I N E A L B A N O FO R B R U M LC O N LO N AG E N T S . P R O P ST Y L I N G BY K A I T LY N D U R O S S WA L K E R AT H O N E Y A RT I ST S

you’ve hidden superfoods in there.)

R E C I P E S BY C H R I S T I N E A L B A N O   P H O T O G R A P H E D BY B U R C U AV S A R

SUPER-SPICED
ROASTED PUMPKIN SEEDS
Honey, plus a little heat
Crumble over sweet
potato anything.
CHERRY-THYME CHUTNEY
For tart deliciousness
Swirl into butternut squash soup.

MAPLE-TAHINI SAUCE
Smooth, nutty, and bright
Drizzle over
roasted veggies.

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FOR THE EASY
HOW-TOS.

DROZTHEGOODLIFE.COM
 Good Eating
98
THAT’S FLAVOR
Super-Spiced Roasted
Pumpkin Seeds
PREP 7 min — COOK 25 min
MAKES 3 cups
3 Tbsp honey
1 Tbsp plus 1 tsp olive oil
1 ¼ tsp cinnamon
¾ tsp turmeric
1 tsp coarse salt
2 cups raw, shelled
pumpkin seeds
HEAT oven to 325°F. Line an
11x17-inch baking sheet with
parchment. In a microwave-
able bowl, heat honey and oil
until bubbling, about 30 sec.
Whisk in cinnamon, turmeric,
and salt, then fold in pumpkin
seeds until very well coated.
SPREAD out seeds on prepared
baking sheet in 1 even layer.
Bake 20 to 25 min, stirring ev-
ery 5 to 10 min, until seeds are
deep golden brown and honey
has caramelized. Remove from
oven, stir, and cool completely
at room temperature. Break up
any clumps with your fingers.
45 cal, 4 g fat (1 g saturated),
2 g protein, 2 g carb, 1 g sugar,
0 g fiber, 48 mg sodium, 0 mg
cholesterol per Tbsp
Scatter over salad,
mashed or roasted sweet
potatoes, or across your
pumpkin pie.
NOVEMBER 2016
Cherry-Thyme
Chutney
PREP 15 min plus cooling time
COOK about 1 hr 15 min
MAKES 5 cups
4 cups dried sour cherries,
half of them chopped
2 large red onions, sliced
1 ½ cups red wine vinegar
1 tsp coarse salt
1 cup turbinado sugar (like
Sugar in the Raw)
1 tsp pepper
¼ cup thyme leaves
COMBINE everything except
1 Tbsp thyme leaves with 1 cup
water in a pot. Cover and bring
to a boil, then stir and reduce
heat to medium low. Simmer
with lid on for 20 min.
REMOVE lid and continue to
cook for about 50 min, stirring
occasionally, until most of the
liquid is evaporated. (The cher-
ries and onions should be ten-
der, and the liquid that’s left,
thick and glossy.)
REMOVE from heat and stir
in remaining 1 Tbsp thyme
leaves. Cover and cool. Serve
at room temperature.
31 cal, 0 g fat (0 g saturated),
0 g protein, 8 g carb, 7 g sugar,
0 g fiber, 24 mg sodium, 0 mg
cholesterol per Tbsp
Mix into roasted
Brussels sprouts, or
serve alongside turkey
and stuffing.
!
Pass the healthy stuff.
These condiments are vitamin packed.
Pickled Veggies
PREP 25 min plus overnight
chilling — COOK 25 min
MAKES 7 cups pickled green
beans, carrots, and radishes
4½ cups rice wine vinegar
⅓ cup granulated sugar
1 ½ Tbsp coarse salt
1 ½ Tbsp whole black
peppercorns
1 ½ tsp coriander seeds
3 garlic cloves
3 bay leaves
6 oz green beans, trimmed
12 oz small carrots, trimmed,
peeled, cut into 1-inch
pieces on long bias
12 oz radishes, scrubbed,
ends trimmed, thinly
sliced into rounds
Olive oil
Coarse salt
Pepper
2 sprigs thyme, for garnish
RING vinegar, sugar, salt, pep-
B Pomegranate
percorns, coriander, garlic, bay
leaves, and 3 cups water to a
boil in a large saucepan. Re-
duce heat to medium and sim-
mer until sugar dissolves.
ADD green beans and cook
until crisp-tender (3 to 4 min).
Remove with a slotted spoon
and place in a large bowl. Pour
in enough of the pickling liquid
to cover.
REPEAT pickling steps above,
using the remaining liquid and
the same pan, for the rest of
vegetables—cooking carrots
5 min and radishes 3 to 5 min.
LET COOL. Then cover bowls
with plastic wrap and refriger-
ate overnight. To serve, drain
veggies, drizzle on a little oil;
add salt and pepper to taste.
Garnish with thyme sprigs.
61 cal, 4 g fat (1 g saturated),
0 g protein, 5 g carb, 3 g sugar,
1 g fiber, 222 mg sodium, 0 mg
cholesterol per ⅓ cup
Pile on a cheese
plate, serve with turkey,
or mix into a salad.
Maple-Tahini Sauce
PREP 3 min
MAKES ½ cup
¼ cup tahini paste
2 Tbsp lemon juice
2 Tbsp pure maple syrup
PUT tahini, lemon juice, and
maple syrup in a small bowl.
WHISK, adding water 1 Tbsp at
a time, until it’s fully incorpo-
rated and the sauce is as thick
as you like.
19 cal, 1 g fat (0 g saturated),
0 g protein, 2 g carb, 1 g sugar,
0 g fiber, 1 mg sodium, 0 mg
cholesterol per tsp
Drizzle over sweet
potatoes, roasted
squash or carrots, kale
salad, or green beans.
Gremolata
PREP 12 min
MAKES 1 cup
2  ups parsley, finely
c
chopped
1 Tbsp lemon zest
1 Tbsp freshly grated
horseradish
½ cup pomegranate seeds
1 tsp olive oil
Coarse salt
Pepper
COMBINE parsley, lemon zest,
horseradish, and pomegranate
seeds in a small bowl.
DRIZZLE in oil; season with salt
and freshly ground pepper to
taste. Mix well.
8 cal, 0 g fat (0 g saturated),
0 g protein, 1 g carb, 1 g sugar,
0 g fiber, 23 mg sodium, 0 mg
cholesterol per 2 tsp
Sprinkle over sliced
turkey, roasted squash,
salad, or sautéed greens.