The Sweet and Savory Sisters!


Thanksgiving sides

Succotash with Bacon and Sour Dough Croutons


This is a nice change from your ordinary succotash. The bacon adds a lot of flavor and goodness to the vegetables. We love the croutons on top for that extra crunch.

Succotash with Bacon

½ pound bacon
1 tablespoon olive oil
1 small Vidalia onion
1 clove garlic chopped
2 cups diced roma tomatoes, drained
1 pound fresh or frozen Butter peas (cooked according to directions and drained)
1 11 oz can mexicorn
1 11 oz white shoe peg corn
¼ cup basil
2 tablespoons butter
Salt and pepper to taste
½ teaspoon sugar (optional)

Let’s do it-
Get your large black skillet out fry that bacon over medium heat until crisp. Drain bacon on paper towels and crumble. Pour off all of the drippings but about 1½ tablespoon bacon fat. Add oil to bacon fat and cook onions over medium heat, stirring, until softened. Add your garlic and tomatoes; cook until tomatoes are heated and garlic is fragrant. It should be smelling pretty darn good right about now. Add bacon, peas, corn and basil. Stir around making sure that all of the vegetables are coated in that goodness. Cook until veggies are warm. Taste mixture and season with salt, pepper and sugar. Toss with sour dough croutons and serve immediately.

What you need-
2 cups of sour dough bread, cut in cubes
2 tablespoons olive oil
Garlic salt to taste

How to-
Brush bread with oil and season with garlic salt. Lightly oil a frying pan and heat over medium high heat until hot but not smoking. Grill bread until golden brown and toasted on both sides.

Roasted Root Vegetables with Pine Nut Pesto

Roasted Root Vegetables with Pine Nut Pesto

Gather these ingredients-

½ pound carrots cut into 1 inch pieces
½ pound turnip roots, peeled and quartered
½ pound sweet potatoes, peeled and cut into 1 inch pieces
1 pound parsnips cut into 1 inch pieces
1 pound Brussels sprouts, halved lengthwise
1 large eggplant, peeled and cut in 1 ½ inch pieces
2 large shallots cut in half
4 thyme sprigs
½ cup extra virgin olive oil
Salt and pepper
¼ cup pine nuts
2 large cloves garlic, minced
1 tablespoon butter
¼ cup of parmesan cheese

Let’s make it-

Turn your oven to 475 degrees and let it preheat. Get you a large bowl and toss vegetables, shallots, thyme and ¼ cup of olive oil. Season it up good with plenty of salt and pepper. Roast in the oven for about 35 – 40 minutes, or until vegetables are fork tender. While the veggies are roasting lets make the pesto. Get you a small skillet and heat 1 tablespoon of the olive oil. Add the pine nuts and cook over low heat. Don’t burn them, you must stir constantly for about 2 – 3 minutes. Add you some butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. The smell will be unbelievably good. You need to let the pine nuts cool, then transfer to a small processor. Add the parmesan cheese and the remaining 3 tablespoons of olive oil and pulse. Taste and season the pine nut pesto, with salt and pepper, to your likings. Toss the roasted vegetables with the pesto and serve on a large platter. Garnish with Parmesan slivers.

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