Our Favorite Thanksgiving Sides

Green Bean Casserole


• 5 cups fresh green beans

• 1 can cream of mushroom soup

• 1/2 cup milk

• 1 tsp soy sauce

• black pepper

• 1/2 package Fresh Gourmet® Crispy Onions


• Rinse and cut green beans in half

• Place the green beans into a large pot and add water to cover beans

• Bring to a boil and reduce the heat to medium low and simmer for 15 minutes or until tender crisp

• Drain water and transfer to a large casserole dish

• Add cream of mushroom soup, milk, soy sauce and black pepper.

• Bake at 375 F for 25 minutes

• Remove the casserole dish from the oven and top with Fresh Gourmet® Crispy Onions and bake in oven for another 5-10 minutes

Serve warm and enjoy!

Stuffed Eggplants


• 2 medium eggplants

• 1/4 cup olive oil

• 1 tbsp Basil paste

• 2 cups chunky marinara sauce

• 1/4 cup parmesan cheese

• 1/2 package Fresh Gourmet® Crispy Balsamic Beets


• Preheat oven to 425F.

• Wash and cut eggplants in half lengthwise, also make 3 more cuts lengthwise making sure not to cut through the vegetable

• In a separate bowl, mix olive oil and basil paste.

• Place eggplants on a baking sheet and brush them with the olive oil and basil mixture.

• Season with salt and pepper

• Bake for 25 minutes

• Remove eggplants from the oven and add marinara sauce and parmesan cheese

• Return to oven for another 5-10 minutes

• Top with Fresh Gourmet® Crispy Balsamic Beets


Mashed Potatoes with Crispy Garlic


• 1 ½ pounds of Yukon Gold potatoes, peeled and quartered

• ¼ cup unsalted butter

• 1 cup Whole milk

• Salt and pepper

• 1/2 package Fresh Gourmet® Crispy Garlic


• Bring a large pot of water to boil.

• Add in the potatoes, and boil until soft (25 minutes).

• Drain the water, and place potatoes in a large bowl.

• Add milk, butter and salt and pepper.

• Mash the potatoes until desired consistency.

• Sprinkle Fresh Gourmet® Crispy Garlic.


Greens Salad


• 4 cups baby kale

• ½ cup apple, chopped

• ⅓ cup walnuts, chopped

• ¼ cup lemon juice

• 2 tbsp olive oil

• 2 tsp honey

• Pinch of salt

• 1/2 package Fresh Gourmet® Ranch Crumbles


• Mix Lemon juice, olive oil, honey and salt in a small bowl whisking until well combined. • Place kale, chopped apples, walnuts and Fresh Gourmet® Ranch Crumbles in a large bowl and toss the dressing in the salad.


Pomegranate Salad


• Seeds of 2 pomegranate

• ½ cup fresh cilantro leaves

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper


• Put pomegranate seeds and cilantro leaves in a bowl.

• Add lime juice and olive oil.

• Toss and season with salt and pepper.