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Best Holiday Side Dishes...

  Do you ever feel like some things get neglected over the holidays? For example, everyone's eyes focus on the turkey and ham. But what about those yummy side-dishes we work so hard to make? Smothered in cheese, covered in nuts, topped with onions. You know what we're talking about. So, to recognize and to pay honor to those who have to "stand on the side"-- The Balancing Act has chosen some of their favorite Holiday side-dishes! Enjoy! Click here for the rest of the story.
 

Best Holiday Side Dishes...

Spectacular recipes from great chefs around the country! CHEF IDEAS- Breads Autumn Bread Salad: Combine toasted Italian or French bread cubes, sautéed diced bacon and red onion, raw green cabbage, thinly sliced Fuyu persimmons and apples, baby spinach, pomegranate seeds and currants. Mix balsamic vinegar, apple cider, olive oil, mustard and a little cream and season with salt, pepper and allspice; toss with the bread salad. Cauliflower Gratin: Season cauliflower florets with salt and pepper and sauté in olive oil with garlic slivers until almost tender. Transfer to a buttered gratin dish. Top with buttered fresh bread crumbs mixed with freshly grated Parmesan cheese, chopped thyme and salt and pepper. Bake until the crumbs are browned and the cauliflower is tender. -Kathleen Weber and Kay Baumhefner at Della Fattoria in Petaluma, California CHEF IDEAS- Potatoes Sweet Potatoes with Salsa Verde: Sauté diced, peeled sweet potatoes in olive oil until tender; season with salt and pepper. Make a salsa verde with chopped parsley, jalapeño and garlic; ground cumin; salt and olive oil. Toss the cooked sweet potatoes with the salsa verde and pitted black olives. Spanish Fingerling Potatoes: Boil fingerling potatoes, then cut them in half and sauté in olive oil until golden. Sauté diced onions until caramelized. Add diced tomatoes and simmer until their liquid has evaporated. Add red wine vinegar, mayonnaise, chopped oregano, cayenne, ground cumin and salt. Toss the sautéed potatoes with the tomato mixture and Spanish smoked paprika and serve with sliced scallions. -Andy Nusser at New York City's Casa Mono CHEF IDEAS- Grains Couscous with Pumpkin Pie Spices: Brush delicata squash rings with butter, sprinkle with brown sugar, cinnamon, salt and pepper and roast until tender. Simmer cinnamon, allspice, clove, nutmeg, cardamom and brown sugar in vegetable stock, then pour over couscous; cover and let stand until tender. Cut the squash into large dice and toss with the couscous and parsley. Bulgur with Sweet and Sour Red Cabbage: Soak bulgur in hot water until softened; drain well. Fry bacon slices until crisp then crumble. In the rendered bacon fat, sauté shredded red cabbage with chopped onion and brown sugar and apple cider vinegar until the cabbage is softened, but still slightly crunchy. Add the bulgur and bacon and season with salt and pepper. -Tory Miller at L' Etoile in Madison, Wisconsin CHEF IDEAS- Greens Wilted Kale with White Beans and Sausage: Sauté sliced spicy andouille sausage, then add chopped kale and cook just until it's wilted. Coarsely mash cooked white beans with lots of butter. Stir in the andouille slices and kale and season with salt and pepper. Broccoli Rabe with Almonds and Orange Vinaigrette: Steam chopped broccoli rabe in a little white wine until tender and the wine has evaporated. Add olive oil and stir until the broccoli rabe is coated. Top the broccoli rabe with chopped marcona almonds, orange sections and a simple dressing made with fresh orange juice, finely grated orange zest, olive oil, Dijon mustard and a pinch of grated nutmeg. -Edward Lee at 610 Magnolia in Louisville, Kentucky CHEF IDEAS- More Vegetables Koren's Famous Brussels Sprouts and Parsnips: Roast halved brussels sprouts in olive oil in a 375° oven just until tender; repeat the process with thick parsnip sticks. Fry bacon strips until crisp and coarsely crumble. Sauté the brussels sprouts and parsnips in the rendered bacon fat. Stir in the crumbled bacon and enough aged balsamic vinegar to coat; season with salt and pepper. Sliced Fennel Salad with Toasted Walnuts: Toss thinly sliced fennel with watercress, halved red grapes, toasted walnuts, shaved pecorino cheese and chopped tarragon. Make a vinaigrette with fresh lemon juice, olive oil and salt and pepper and toss well with the fennel and walnut salad. -Koren Grieveson at Chicago's Avec Credited to: Food & Wine.com


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'blinging' In The Holidays...

From ornaments to tinsel, the holidays are all about sparkle.

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If You 'carrot' All For Eating Healthy During The Holidays...

Adding a little extra flavor doesn't have to be a guilty affair- check out this healthy, but festive side dish!

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Quick-'hen' Easy Holiday Cooking Alternatives!

The KFC holiday feast is sure to be a hit with family and friends, kids and adults.

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Start Off Your Holiday Mornings The Healthy Way!

Time always seems to be a constant excuse to why breakfast is bypassed. There are ways to eat a quick healthy breakfast-that can be ready in just minutes.

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Dough, Re, Mi-wants Holiday Bread!

Bridgford Foods says, Let your dough rise up to the holiday occasion!

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Holidays Are What Dream Vacations Are Made Of...

Sugar plum fairies, flying reindeer and jolly old St. Nick are the dreams of many children, but mom and dad typically dream of a warm, relaxing vacation after the hustle and bustle of the holidays.

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Holidays, Gourmet Foods, And Fudge- Need I Say More?

Monterey Gourmet Foods is treating us to great meal solutions that are perfect for both the holidays and the rest of the seasons. And Swiss Maid Fudge is going to show how to top off those meals with the perfect holiday treats!

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It's A 'glory-us' Time To Cook For The Holidays!

Enjoy the heart and soul of the season with Southern cooking made simple.

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