Dietitians Dish – December 5, 2022
Sweet and Savory Sides
When you think of fruit, you automatically picture their sweetness featured in breakfast or dessert recipes. But fruits are also a great addition to savory sides too. They offer a balance of flavors that take the dish to the next level. They also add a greater variety of nutrients. Next time you’re trying to check the boxes for a balanced meal, choose sides that feature fruits and vegetables.
Braised Cabbage and Apples with Bacon, Blue Cheese and Walnuts
- 1 large head cabbage, quartered, cored, and thinly sliced
- 6 slices bacon, cut into 1/4-inch pieces
- 2 medium apples, cored and chopped
- 1 bay leaf
- 1-1/2 cups apple cider or apple juice
- 1 Tbsp. granulated sugar
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 3 Tbsps. red wine vinegar
- 1 container (5 ounces) crumbled blue cheese
- 1/4 cup chopped walnuts
Directions:
- Cook pasta as label directs; drain, return to saucepot and cover.
- Preheat oven to 325°. Heat large covered saucepot of water to boiling over high heat. Add 1/2 of the cabbage; cook 3 minutes. With slotted spoon, immediately transfer cabbage to large bowl. Repeat process, returning water to boiling before adding remaining cabbage.
- Heat medium roasting pan or Dutch oven over medium-high heat. Add bacon and cook 8 minutes or until crisp, stirring frequently. Transfer to paper towel-lined plate to drain. Discard all but 1 tablespoon bacon fat.
- Add apples, bay leaf, cider, sugar, salt, pepper and cabbage to pan; cover tightly with lid or foil. Roast 55 minutes or until cabbage is tender, stirring every 15 minutes. Remove bay leaf; stir in vinegar.
- With slotted spoon, transfer cabbage mixture to serving bowl. Sprinkle with cheese, walnuts and bacon to serve.
Pear & Gorgonzola Salad
- 8 slices bacon
- 1/4 cup extra virgin olive oil
- 2 Tbsps. minced shallot
- 1-1/2 Tbsps. balsamic vinegar
- 1/2 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 package (10 ounces) baby spinach
- 1 container (4 to 5 ounces) crumbled Gorgonzola cheese
- 2 medium Bosc pears, cored and thinly sliced
Directions:
- Add garlic to a medium saucepot.
- In large skillet, cook bacon over medium heat 10 to 12 minutes or until crisp. Transfer to paper towels to drain. When bacon is cool enough to handle, crumble into 1-inch pieces.
- Meanwhile, in medium bowl, whisk together oil, shallot, vinegar, mustard, salt and pepper until well blended.
- In large salad bowl, toss spinach with dressing until combined. To serve, evenly divide spinach mixture over 8 salad plates; top with cheese, pears and bacon.