It’s six days till Thanksgiving! College kids are flying home, and grade schoolers are celebrating a week – or at least a few days – off from school. So put your young chefs to work on a few delicious side dishes for the Thanksgiving table, courtesy of our readers. This Pomegranate Salsa, concocted by San Ramon mom Lorraine Kalajakis and her sisters, is so easy – and little fingers are the perfect thing to pry all those pomegranate seeds out of the fruit. Just be sure to cover your work surface thoroughly with layers of newspaper and paper towels, so your nice white tiled counters don’t blush. It’s best if a grown-up does the jalapeno dicing – the oils from the hot pepper pack a wallop, especially if accidentally rubbed into the eyes. And Fremont resident Marian Briones’ Maple Ginger Yams are divine, even for non-yam lovers. You’ll find both recipes after the jump!
Makes 2 cups
1 large or 2 medium pomegranates, seeded
1 11-ounce can mandarin oranges, drained, with each section cut in half
1 large tomato, seeded and diced
2 green onions, thinly sliced
2 tablespoons fresh cilantro, chopped
Ā¼ jalapeĆ±o pepper, minced
1 tablespoon fresh lime juice
Ā¼ teaspoon cumin
Gently toss the pomegranate seeds with the remaining ingredients in a bowl and serve with the turkey. Can be made a day ahead, but add the lime juice and cumin right before serving.
Pierce the yams in several places and microwave for about a half hour or until soft. Cut in half and scoop out the insides and discard the skin. In a large, microwave safe casserole, mash the yam pulp with the butter, ginger and maple syrup. Heat the yams in the microwave just before serving, or warm them, covered, in a 350 degree oven for 20 to 30 minutes.
So, what’s on your Thanksgiving menu?