Stars on the Side

BY STACIE STANDIFER | PHOTOS BY ALAINA MULLIN

When it comes to gathering around the table during the holiday season, tradition often dictates that the meals revolve around a main dish. In some households it’s all about the turkey, where for others it’s ham. For very special tables you might even find a standing rib roast or some other gourmet presentation. While we’re not suggesting you break up any treasured family traditions, we believe that some of the most interesting and memorable items are not found at the center of the table. They don’t require carving and there’s little guilt involved post-feast. w

As we all focus on being as healthy as possible throughout the year, it seems only logical to incorporate as many vegetable-based choices as possible into our holiday plans. Doing this also helps alleviate the pressure of taking care of those with valued dietary practices, preferences or certain allergies. There’s also the fact that fresh, light and natural ingredients can be just as tasty as anything from the butcher. In many cases, they’re the dishes guests remember most.

In thinking of a local place that always keeps our veggie goals in mind, the first spot that popped into our heads was Adele’s. We count on their array of salads and vegetables offered on the wildly popular Sunday brunch buffet to keep our minds off of the pastry cart. So, when coming up with a plan for some incredible and unique dishes for our own tables, we sought the advice of Executive Chef Bron Lindsey on coming up with a few interesting options to serve all season. The timing was perfect, as he just recently developed some new items to add to the menu that pretty much solved our side-dish problems. Not only are they all different, but our plan is to be just as choosy as Bron when gathering the ingredients for our kitchens. He focuses on sourcing locally from reputable producers such as Palmer Farms, S.E. Daugherty and Sons and Green Door Gourmet Farms, but also pays careful attention to harvest times and schedules in seeking everything he makes. We are definitely following suit after tasting (well, devouring) servings of each of the three green-centric sides he’s developed just in time for annual celebrations. And in the spirit of giving, Bron has agreed to let us share the recipes he so thoughtfully created. We’re sure you’ll want to try all three more than once in the months ahead.

FRISEE SALAD WITH CASHEW VINAIGRETTE

Alaina Mullin

FRISEE SALAD WITH CASHEW VINAIGRETTE

Adele’s Nashville Recipe by Chef Bron Lindsey

For Cashew Vinaigrette Yield: 2 quarts

3 garlic cloves 1⁄4 cup tarragon leaves 3⁄4 cup lemon 1⁄2 cups water 2 teaspoons xanthan gum 1 quart canola oil 1⁄2 cup nutritional yeast 3⁄4 quart cashews, toasted

Blend cashews and nutritional yeast in a food processor until gummy consistency (about 3 minutes) and set aside. In a blender, combine garlic, tarragon, lemon, water, and xanthan gum. Blend until smooth. Slowly add the canola oil to emulsify. Adjust seasoning with salt and lemon juice as desired. Remove from blender and fold in cashews and nutritional yeast.

1 tablespoon toasted cashews 2 tablespoons nutritional yeast 2 tablespoons lemon juice Salt For Cashew Cheese Garnish

Process all ingredients in blender until coarse. Lay out on sheet tray and let dry briefly or place on low oven for 30 minutes.

1 head of frisee lettuce, washed and chopped 1 head of butter lettuce, washed and chopped 1 Fuji apple, sliced 1 watermelon radish, sliced thin 1 turmeric root, peeled, sliced thin and placed in white balsamic vinegar For the Composed Salad

In a medium bowl, mix half frisee and half butter lettuce with apple, radish, and turmeric. Mix in 1/2 cup of cashew dressing. Garnish top of salad with toasted cashews and nutritional yeast.

THAI-STYLE GREEN BEANS

Alaina Mullin

THAI-STYLE GREEN BEANS

Adele’s Nashville Recipe by Chef Bron Lindsey

For Thai Coconut Sauce: Yield: 1-2 quarts

1 can of Chaokoh coconut milk 13.5 oz 1 teaspoon ginger, peeled and grated 1 large clove garlic 3 Calabrian chilis 1 lime, juiced

In a blender, add garlic, chilis, oil, and lime juice. Blend until it forms a paste (you may need to add some water to assist). Shake up coconut milk in can. In a quart container, add the coconut milk and blended chili mix. Whisk until well mixed. It should be pink in color and have a light spice and acidity.

For the Fried Shallots:

1 shaved shallot, cut sideways to form small rings 1 cup flour 1 tablespoon bourbonsmoked paprika 1 tablespoon garlic powder 2 cups canola oil

In a large bowl, add flour, paprika, and garlic powder. Add shallots to flour mixture and toss until well-coated. In a large pot, add oil and heat over high heat. Add floured shallots and fry for 2-4 minutes, until just crispy.

For the Composed Dish:

2 pounds green beans 1 tablespoon olive oil

In a medium saucepan, add olive oil and green beans. Sautee until tender. Add coconut sauce, cook until the sauce reduces by 1/4. Remove from heat. Transfer green beans to serving dish and top with fried shallots. Serve immediately.

Shaved Brussel Salad

Alaina Mullin

SHAVED BRUSSEL SALAD

Adele’s Nashville Recipe by Chef Bron Lindsey

For the Lemongrass Vinaigrette: Yield: 1 1/2 CUPS

1 teaspoon cardamom seeds, toasted and ground 1 tablespoon lemongrass core, minced 1/4 cup lime juice 1 cup rice wine vinegar

Place all ingredients into blender and liquify.

2 pounds brussel sprouts, shaved raw, paper thin 1/2 cup toasted hazelnuts, chopped 1/2 cup golden raisins 1/8 cup olive oil For the Composed Salad:

In a large bowl, add shaved brussel sprouts and raisins. Pour lemongrass vinaigrette over brussel sprouts and raisins. Toss until evenly coated. Put dressed brussel sprouts into serving bowls. Sprinkle with chopped hazelnuts and serve.