Side: Apple Cider Steamed Cabbage and Bacon

Difficulty: Easy

Prep Time: 15 min

Cook Time: 20 min

Serves (6)

Apple cider brings out the hidden sweetness of cabbage, and makes this dish the perfect side to your next bratwurst filled Oktoberfest. Use in place of sauerkraut as a base for meats, or let stand alone. Balance the sweetness with salty bacon, cracked black pepper, and just a little butter for some flavorful clarity.

Ingredients: 1 head of cabbage, 1 1/2 cups apple cider*, 4-6 oz bacon, 4 tbsp butter, salt, pepper, water

*Can substitute apple juice for cider.

Cut bottom off cabbage. Slice remaining cabbage into strips. Wash and set aside.

Cut bacon into 1/2 inch pieces and cook in large pan over medium heat. We want to take all the flavor with us, so add a handful of cabbage slices and a little water to pan with bacon. Heat over medium-high heat, scraping bottom of pan to release any remaining bacon pieces and juice.

Pour bacon and cabbage mixture into a large pot. Add remaining cabbage, apple cider, butter, and enough water to cover 2/3 of cabbage. Generously sprinkle with salt and pepper (and then more pepper). Mixing cabbage occasionally, partially cover pot with lid and steam over low-medium heat until cabbage is tender (about 15-20 min).

Side: Herb Stuffing

Difficulty: Easy

Prep Time: 10 min

Cook Time: 15 min

Serves (2)

I have a confession. I'm typically a fan of stuffing that comes from a bag. I know, combining gourmet meals with store bought stuffing is a borderline travesty. No more! With a delicate balance of herbs and oil, this stuffing is so easy to prepare you'll never go back to a bag again. I'm pretty sure I'm committed to preparing this recipe for every Thanksgiving to come.

Ingredients: 2 cups cubed french bread*, ½ cup chopped celery, ½ cup chopped onion, ¼ cup water, ¼ olive oil, 1-2 tbsp butter, 1 tbsp Italian seasoning, ½ tsp garlic powder, ½ tsp pepper, ¼ tsp salt

*You'll want a fresh french baguette for this recipe. Italian, sourdough, or multigrain loaves have a tendency to be too moist.

Place cubed bread in food processor and pulse just until cubes break apart. The smallest bread pieces should only be pea sized. If you don't have a food processor, rough chop breadcrumbs with a chef's knife. Set aside.

Mince onion and celery and place in saucepan with butter, oil, water and seasonings. Allow onion and celery to cook over medium heat for about 15 min. onions and celery should be soft.

Remove seasoned butter sauce from heat, add to breadcrumbs in medium bowl and lightly toss with fork. (If more moisture is needed, add extra water sparingly.)

Side: Coleslaw for a Crowd

Difficulty: Easy

Prep Time/

Cook Time: 5 min

Chill at least 30 min

before serving

Serves (12)

A staple at every picnic, coleslaw should only be made one way--delicious! All too often, slaws are neglected as a mundane side item--purchased from a grocery deli last minute on the way to a group outing. The perfect combination of sweet and tangy, this coleslaw is a snap to make and is always a crowd pleaser.

Ingredients: 2 (16) oz packages coleslaw mix, 2 cups mayo, 4 tbsp apple cider vinegar, 1/3 cup sugar, 2 tsp onion powder, black pepper/salt to taste

Ready for easy? Combine all ingredients in large bowl. Chill for at least 30 minutes before serving. That's it! Never buy coleslaw from the deli again!