Thanksgiving is almost around the corner and I have two simple, easy and delicious side dishes that you can try out with your family this Thanksgiving and Christmas holiday.

What I adore about these dishes is that they can be whipped up in under 30 minutes from start to finish, and they’re not only incredibly delicious but also health-conscious. I understand that during the holiday season, it’s all too simple to veer away from our year-round commitment to a healthy lifestyle. Believe me, I empathize; this time of year is undoubtedly a period for indulging in our cherished and delectable festive delights, both savory and sweet.

Nonetheless, it’s essential for us to stay committed to a healthy lifestyle even amidst the holiday season. This doesn’t mean we can’t savor a slice of our beloved cakes, pies, and mac and cheese; it’s all about balance and relishing the true essence of the holidays – quality time with our loved ones.

I’m truly thankful for the opportunity to share my love for food, peace, and warmth with all of you on this platform. Keep in mind that, regardless of what you’re serving, always remember to “Set the Table with Love.”💕

Pan Seared Baby Artichoke Hearts with Pistou

Ingredients:

• 1 pack of Private Selection Handpicked Artichoke Hearts (frozen)

• Juice from one 1 lemon
• Olive oil, for cooking, enough to cover your pan
• Sea Salt
• Black pepper
• Red pepper flakes
• 4 garlic cloves, chopped fine
• Coarse sea salt

Instructions:

1. Follow the instructions on the bag to steam the artichokes.

2. Add the oil to the pan on medium heat, once the artichokes are steamed, carefully remove the artichokes from the bag and pat them dry. Add them to the hot pan, with the chopped garlic, red pepper flakes and season with salt, black pepper and red pepper flakes, to taste. I just used a bit of salt, pepper and red pepper flakes, because I added coarse salt at the end.

3. Once the artichokes are caramelized, remove from heat, into a serving dish, squeeze some lemon juice over them, add Pistou and sprinkle some coarse salt to finish the dish.

The Pistou

You can find an awesome carrot soup recipe and the Pistou recipe that will be drizzled over your artichokes.

https://setthetablewithlove.com/2015/10/20/tri-color-carrot-and-lentil-soup-with-pistou/

Pan Seared Shiitake Mushrooms with Parsley and Parmesan

I love the smelling mushrooms and garlic in my kitchen. It gives the house this woodsy, earthy and warm aroma, that makes me so happy. This will be a winner on your table this Thanksgiving. I use vegetarian parmesan in this dish, but you can use no cheese or a vegan parmesan, either way always remember to Set the Table with Love.

Ingredients:

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil 

3 cups shiitake mushrooms or mushrooms of your choice

2 cloves small garlic, slivers

Chopped flat-leaf parsley

Shaved parmesan ( optional )

Sea salt and freshly ground pepper

Instructions:

In a large skillet, melt the butter in the olive oil. Add the mushrooms and cook over moderately high heat, without stirring, until browned on the bottom, about 3 minutes. Continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer.

Add the garlic and cook until fragrant, about 1 minute. Remove from the heat, season with salt and pepper, toss in chopped parsley, add to a bowl, garnished with shaved parmesan. Serve and Enjoy.