FARGO, N.D. (Valley News Live) – With the holiday season quickly approaching many people may be looking for some new recipes to bring to the dinner table.
Candace Stock the Executive Chef at the Theodore Roosevelt Presidential Library has three that are easy and aim to be more nutritious and healthy.
“Everything is meant to be lighter, better for the body and trying to keep Thanksgiving exciting with your sides,” said Stock.
The recipes for each dish in the Valley Today segments can be found below:
Fall Panzanella
2 cups roasted delicata squash
1 cup diced cucumber
1 cup shaved fennel
1/ 2 cup red onion sliced
2 cups Brussel sprouts shaved
1 cup herbs picked and chopped( mint, arugula, fennel frond)
2 cups roasted cranberries
¼ cup olive oil
¼ cup sherry vinegar
4 cups croutons
- In a bowl mix cranberries in a ½ tbsp oil and 1 tsp salt then roast at 400 F for 8 min.
- Repeat the process for the squash but increase cooking time to 15 min.
- Let the cranberries and squash cool and in a bowl mix the cucumber, fennel, onion, herbs and sprouts. Season with oil and vinegar
- Just prior to serving mix in the croutons squash and cranberries.
- Season with salt to taste.
Roasted Beets and Carrots:
Seasoning
1 tsp black pepper
1 tsp smoked paprika
1 tbsp sumac
1 tsp chili powder
1 tbsp salt
3# carrots peeled and diced
3# beets peeled and diced
- After peeling and dicing the carrots and beets toss in olive oil and the seasoning mixture.
- Roast at 400 for 25 min.
Herb Oil Mix:
1 garlic cloved grated
¼ cup parsley
2 sprigs taragon
2 sage leaves
½ olive oil
Copyright 2025 KVLY. All rights reserved.
