Our Market District Chefs are taking sides! We’re all about completing the feast plate with grilled dishes that add color, flavor and seasonal charm. Put a spin on your cranberries, step up your green beans, add a beautiful chard dish to your menu, it’s an easy way to add a little unexpected into the expected and expect a wonderful response!

Our Chefs offer these signature recipes to notch up the flavor for your Thanksgiving feast!

Green Beans with Cranberries, Gorgonzola & Walnuts

Serves: 8

Prep Time: 10 min.

Cook Time: 5 min.

Move over green bean casserole! This easy green bean beauty is made for those who want a little something more from the traditional. Indeed, our green beans with cranberries, Gorgonzola and walnuts takes the side from the sideline.

Ingredients:
  • ¼ tsp. salt
  • 1¼ lbs. fresh green beans, trimmed and cut into 1-inch pieces
  • 1 Tbsp. Market District extra virgin olive oil
  • ½ cup crumbled Gorgonzola cheese
  • ½ cup chopped walnuts, toasted
  • ½ cup dried cranberries
  • Salt and pepper for seasoning
Directions:

Fill a large pot with water; add salt and bring to a boil. Add green beans, cover, and cook for about 4-5 minutes or until crisp-tender. Drain and transfer beans to a large bowl; toss with oil, cheese, nuts and cranberries. Season with salt and pepper.

Nutritional Information (Per serving):

Calories 150, Fat 10g, Sat. Fat 2.5g, Trans Fat 0g, Cholesterol 10mg, Sodium 220mg, Total Carbohydrate 13g, Fiber 3g, Sugars 6g, Protein 5g, Vitamin A 10% DV, Vitamin C 10% DV, Calcium 8% DV, Iron 4% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Caramelized Leek & Garlic Mashed Potatoes

Serves: 8

Prep Time: 15 min.

Cook Time: 25 min.

Of course, you’re making mashed potatoes, but why not put your own spin on it? Our caramelized leek and garlic mashed potatoes are a little different, deliciously so!

Ingredients:
  • 3 lbs. Yukon gold potatoes, quartered
  • 6 Tbsp. unsalted butter
  • 2 leeks, light green & white parts only, rinsed and thinly sliced
  • 2-3 Tbsp. minced garlic
  • 1½ cups whole milk, warmed
  • 1½ tsp. salt
  • 1 tsp. black pepper
Directions:

Place potatoes in a large pot and add enough water to cover. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until tender. Drain well and return to pot.

Meanwhile, melt butter in a skillet over medium heat. Cook leeks and garlic for 10-15 minutes or until caramelized, reducing heat if necessary to prevent burning. Mash potatoes and stir in milk, salt and pepper. Fold in leek-garlic mixture.

Nutritional Information (Per 1-cup serving):

Calories 240, Fat 10g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 25mg, Sodium 470mg, Total Carbohydrate 33g, Fiber 3g, Sugars 4g, Protein 5g, Vitamin A 10% DV, Vitamin C 25% DV, Calcium 8% DV, Iron 10% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Baked Panko Crusted Green Beans

Serves: 6

Prep Time: 30 min.

Cook Time: 20 min.

The essential green beans again, but with a little tooth added. This recipe for baked panko-crusted green beans cries out to be an entrée, but is delightful as a Thanksgiving side!

Ingredients:
  • 1¼ lbs. green beans, trimmed
  • ½ cup all-purpose flour
  • 1½ tsp. garlic powder 1½ tsp. salt
  • 1½ tsp. pepper
  • 2 eggs beaten with 3 Tbsp. water
  • 2 cups Market District panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • Cooking spray
  • Market District balsamic glaze, optional
  • Ranch dressing, optional
Directions:

Preheat oven to 425°F.

In a large bowl, toss beans with flour, garlic, salt and pepper.

Place eggs and water in a shallow dish, and panko and Parmesan in another shallow dish. Dip beans, a few at a time, into egg mixture, then into panko mixture. This process works best if done by two people.

Arrange breaded beans on 2 greased baking pans; coat beans with cooking spray and bake for 20-22 minutes until crispy.

Season with additional salt and pepper while hot, if desired. Drizzle with balsamic glaze and serve with ranch dressing for dipping.

Nutritional Information (Per serving):

Calories 120, Fat 2.5g, Sat. Fat 1g, Trans Fat 0g, Cholesterol 50mg, Sodium 260mg, Total Carbohydrate 16g, Fiber 3g, Sugars 2g, Protein 6g, Vitamin A 15% DV, Vitamin C 15% DV, Calcium 10% DV, Iron 6% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Sautéed Swiss Chard with Red Onions and Sweet Potatoes

Serves: 5

Prep Time: 10 min.

Cook Time: 15 min.

Ingredients:
  • 1 large sweet potato, scrubbed
  • 2 tsp. Giant Eagle canola oil
  • 1 small red onion
  • ¼ cup 100% apple juice
  • 1 bunch Swiss chard, coarsely chopped
  • ¼ cup water
  • ¼ tsp. salt
Directions:

Prick sweet potato all over with a fork and place on a plate; microwave for 4 minutes until tender. Set aside for 5-7 minutes, and when cool enough to handle, remove skin and cube. Thinly slice red onion and coarsely chop Swiss chard.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook for about 5 minutes, stirring frequently, until softened. Add cubed sweet potato and apple juice; cook for 1-2 minutes, stirring occasionally. Add the Swiss chard and water, cover, and cook for about 2 minutes until wilted. Season with salt and serve hot.

Nutritional Information (Per 1-cup serving):

Calories 70, Fat 2g, Sat. Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 240mg, Total Carbohydrate 12g, Fiber 2g, Sugars 5g, Protein 2g, Vitamin A 150%, Vitamin C 20%, Calcium 4%, Iron 6%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.