Thanksgiving Side Dishes by Chef Lindsay Autry

Booking.com and Villas.com showed us just how easy it is to celebrate the holidays with friends. With over 300,000 vacation rentals around the world, it's easy to find a home away from home to share good times. Most properties are even equipped with full kitchens including The Orchid House located right on Collins Avenue in the heart of South Beach.

Our tour included a cooking class with beloved chef and Top Chef contestant, Lindsay Autry. According to Lindsay, cooking delicious dishes doesn't require slaving over a hot stove for hours. In fact, some dishes can be prepared in advance allowing more quality time with friends and family.

To speed up the process, Lindsay suggests cleaning, chopping and measuring your ingredients before you start cooking. The following recipes can be prepped in less than 30 minutes and both can bake at the same time.

Roasted Autumn Vegetables with Coriander & Sunflower Vinaigrette

Ingredients

2 lbs small peeled carrots
2 medium sweet potatoes
2 small fennel bulbs
4 tbsp olive oil; divided
Kosher Salt
Freshly Ground Pepper
3 tbsp raw sunflower seeds
1 tsp ground coriander
1/2 tsp crushed red pepper
2 tbsp red wine/sherry vinegar
2 tbsp born mint leaves

Method

1. Preheat oven to 425F Degrees.
2. Peel carrots, cut sweet potatoes into 1’ wedges and cut fennel into 1/2’ bulbs.
3. Place carrots on a rimmed baking sheet, and sweet potatoes & fennel on another rimmed baking sheet.
4. Drizzle 2 tbsp olive oil over all and season with salt and pepper.
5. Roast, tossing occasionally, until golden & tender, 20 minutes for carrots and 30 minutes for fennel & sweet potatoes.
6. Meanwhile, in a a small sauté pan, heat the remaining 2 tbsp. of olive oil over medium-heat and add the sunflower seeds. Toast gently for 2 minutes until the sunflower seeds start to turn golden.
7. Remove from heat, and add the coriander and crushed red pepper.
8. Let cool, and stir in the vinegar.
9. Season with salt and pepper.
10. Combine the roasted vegetables on one baking sheet and drizzle vinaigrette over.
11. Toss to coat well.
12. Transfer to a platter and garnish with torn mint if desired.

Rye Stuffing with Swiss Chard, Mushrooms and Pumpkin Seeds

Ingredients

4 tbsp + 3/4 c Olive Oil
8 cups torn rye bread, dried
1/4 cup raw pumpkin seeds
1 lb mixed mushrooms
Kosher Salt & Ground Pepper
3 Stalks Celery, diced small
1 Medium White Onion, Diced
1 Bunch Swiss Chard
2 tbsp sage
1 tbsp Rosemary
1/2 cup Dry White Wine
2 Whole Eggs
3 cups vegetable stock; divided

Method

1. Preheat oven to 350F. Prepare a 3 quart baking dish by brushing with olive oil. Set aside.
2. Toast pumpkin seeds in oven until golden brown, 8-10 minutes.
3. Place all of the torn bread in a large mixing bowl, and add the toasted pumpkin seeds.
4. Heat 2 tbsp of olive oil in a large sauté pan over medium-high heat. Add half of the mushrooms, season with salt and pepper. Sauté, stirring occasionally until softened and all the water has evaporated from the mushrooms.
5. Heat 1/4 cup of oil in a large skillet. Add onion and cook for 2 minutes, season with salt and pepper. Add the celery and continue to sauté, stirring occasionally for 3 minutes or until onions are translucent.
6. Add the swiss chard, and continue to cook until the greens are wilted. Stir in the sage and rosemary, and white wine. reduce heat to medium, and scrape up all the good bits stuck to the bottom of the pan. Once all of the liquid is evaporated, transfer mixture to bowl with bread.
7. Whisk eggs, 3 cups of vegetable stock, and remaining 1/4 cup of olive oil together in a small bowl. Pour over the bread and vegetable mixture and mix well until the bread is hydrated.
8. Transfer mixture to prepared baking dish, and bake covered for 30 minutes or until hot when tested with a pairing knife.
9. Increase oven to 425F degrees, uncover and bake for 20 minutes or until top is golden brown.