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The Joy of Food: Thanksgiving Recipe Ideas

WakeMed Heart & Vascular WakeMed News

Brussels Sprout Arugula Walnut Slaw

SERVES 4

Need a heart healthy veggie side dish for your Thanksgiving meal? This flavorful slaw makes for a great starter!

INGREDIENTS

1 cup chopped walnuts
2 pounds of Brussels sprout
5 oz arugula
2 shallots
2 tablespoon sherry vinegar
2 tablespoon seeded dijon mustard

3 tablespoon maple syrup
1 lemon juiced & zested
salt pepper
2 tablespoons
extra virgin olive oil

INSTRUCTIONS

  1. Pre-heat oven to 350 degrees. Toss walnuts in bowl with salt, pepper, and extra virgin olive oil to coat.
  2. Toast walnuts for 10 minutes, leave to cool.
  3. Cut Brussels sprouts in half and thinly slice. Do the same with the shallots and toss together in a bowl.
  4. Mix seeded mustard, lemon juice, zest, maple syrup in a bowl. Whisk in olive oil.
  5. Toss sprouts in dressing. When ready to serve, add toasted walnuts, arugula and season with salt and pepper.

NUTRITIONAL INFORMATION PER SERVING

Calories: 355; Total fat: 28 g (1.2 g Saturated fat); Cholesterol: 0 mg; Carbohydrates: 37 g; Fiber: 12 g; Sugars: 10 g; Protein: 13 g; Sodium: 239 mg

Herb Roasted Butternut Squash Mushroom Baby Kale Turkey Hash

SERVES 4

Not sure what to do with all your turkey leftovers? Try Chef Pettifer’s ‘Day After Thanksgiving’ heart-healthy hash.

INGREDIENTS

2 cups chopped turkey meat
2 cups diced butternut squash
1 cup diced quartered mushrooms
5 oz baby kale
1 cup diced or sliced onion
2 cloves crushed garlic
1 teaspoon chopped oregano
1/2 teaspoon chopped sage

1/4 teaspoon whole fennel seed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cumin seed
1 tablespoon extra virgin olive oil
1/2 cup low sodium chicken stock zest of one lemon salt and pepper to taste

INSTRUCTIONS

  1. Pre-heat oven to 350 degrees. Toss butternut squash, garlic, herbs, and dry spices in bowl with extra virgin olive oil to coat the squash.
  2. Season with salt and pepper and spread out over sheet pan. Bake/roast until golden brown, approximately 20-30 minutes.
  3. Saute onions until golden, add mushroom and saute for five minutes.
  4. Add turkey meat and chicken stock. Simmer for five minutes.
  5. Add roasted squash and lemon zest. Mix in kale and serve.

NUTRITIONAL INFORMATION PER SERVING

Calories: 240; Total fat: 6 g (2 g Saturated fat); Cholesterol: 64 mg; Carbohydrates: 19 g; Fiber: 6 g; Sugars: 4.5 g; Protein: 23 g; Sodium: 101 mg

Thankful for Chef Andrew Pettifer

Thank you to Margaux’s Restaurant Chef Andrew Pettifer for taking time to custom craft these heart-healthy recipes with WakeMed patients in mind. Established in 1992, Margaux’s is a fine dining restaurant located in North Raleigh offering a wide range of specialties and flavors.

Enjoy other heart and vascular stories of interest in our latest edition of Heart to Heart magazine.

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