Looking for easy ways to add the zip of fresh and fermented vegetables into your Thanksgiving meal? We think sharing food with friends and family is a real joy. And the only thing that can make it better is good digestion. Whether you whirl, toss, blend or top with kraut, these ideas can add a little zing to an old favorite.
1. Blend some Ruby Red or Classic Kraut into your Cranberry Sauce or Cranberry Relish.
2. Toss some Emerald City Kraut into your green salad.
3. Stir some Yin Yang Carrots into your yams or sweet potatoes.
4. Whip up some kimcheese (Kimchi + creamcheese) or Sun-Dried Tomato Tapenade (see recipe below) and add to tiny pastry tartlets, to serve as an appetizer.
5. All krauts make an excellent addition to a leftover turkey sandwich!
Wishing you peace, comfort, and good digestion on Thanksgiving!
Sun-Dried Tomato Tapenade
Makes about 2 cups
1 cup Ruby Red Kraut
½ cup oil-packed sun-dried tomatoes, drained
2 cloves garlic, crushed
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
2 anchovies (optional)
Salt and freshly ground pepper
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Put the kraut and sun-dried tomatoes in a food processor and blend for 1 minute. Add the garlic, parsley, oil, mustard, and anchovies, and whirl until smooth. Season to taste with salt and pepper.