Publix Simple Meals

Joyful Sides

Joyful Sides
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Sweet Potato Spoon Bread

Ingredients

2 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon ground red pepper
Cooking spray
1 package refrigerated mashed sweet potatoes (20–24 oz)
5 large eggs (or 1 1/4 cups egg substitute)
1 package corn muffin mix (6–8.5 oz)
2/3 cup apple butter
Small zip-top (or pastry) bag

Steps

  1. Preheat oven to 350°F. Place in large microwave-safe bowl: milk, butter, salt, and peppers; microwave on HIGH for 3–4 minutes or until warm and butter is melted. Remove from microwave and whisk to combine.
  2. Coat 13- x 9-inch baking dish with spray. Combine in second large bowl: sweet potatoes, eggs, and corn muffin mix; slowly whisk in milk mixture until combined. Pour batter into prepared baking dish.
  3. Place apple butter in zip-top bag, then seal bag and snip off one corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then carefully drag a knife though batter vertically to create design.
  4. Bake 40–45 minutes or until edges are golden and center is set. Cool 10 minutes before serving.

Cauli-Date Sauté with Nuts

Ingredients

2 (10-oz) packages fresh cauliflower florets, sliced
1/4 bunch fresh Italian parsley, coarsely chopped
1/2 cup pitted dates (about 8), coarsely chopped
2 shallots, finely chopped
3 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon paprika
1/2 cup pine nuts (or slivered almonds)
1/4 cup lemon vinaigrette
2 teaspoons creamy almond (or peanut) butter
2 tablespoons capers (optional)

Steps

  1. Slice cauliflower. Chop parsley (1/4 cup), dates, and shallots (1/4 cup). Combine cauliflower, oil, salt, and paprika; toss to coat.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place pine nuts in pan; cook 1–2 minutes, stirring occasionally, or until lightly toasted, then remove nuts and set aside. Add cauliflower mixture to same pan; cook 4–5 minutes, stirring occasionally, or until cauliflower is tender and has browned slightly.
  3. Whisk vinaigrette and almond butter thoroughly. Add vinaigrette mixture, dates, shallots, nuts, and capers (if desired) to pan; cook and stir 1 more minute. Remove from heat and stir in parsley. Serve warm.

Broccoli-Quinoa and Nut Salad

Ingredients

1 cup walnut pieces
1 (8.5-oz) package precooked quinoa and brown rice
2 medium sweet apples
1 (12-oz) bag fresh broccoli florets, coarsely chopped
1/4 cup fresh basil, coarsely chopped
1/2 cup lemon vinaigrette
1/4 cup honey
4 oz crumbled feta (or goat) cheese

Steps

  1. Toast walnuts (if desired). Microwave quinoa following package instructions, then chill until cold (about 5 minutes). Core apples and cut into 1/2-inch cubes; place in large bowl. Chop broccoli and basil, then add to bowl with apples.
  2. Combine vinaigrette and honey; whisk until blended. Stir quinoa into apple mixture; add vinaigrette mixture and toss to coat, then stir in walnuts and cheese. Chill until ready to serve.

Aprons Advice

  • Complete your meal with fresh salad blend, dinner rolls, and assorted pastries for dessert.
  • These sides are the perfect complement to a roasted turkey, ham, pork crown roast, or beef roast.

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Sweet Potato Spoon Bread

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Cauli-Date Sauté with Nuts

Items You May Need to Buy
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Broccoli-Quinoa and Nut Salad

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Sweet Potato Spoon Bread

CALORIES (per 1/12 recipe) 250kcal; FAT 12.00g; SAT FAT 6.00g; TRANS FAT 0.50g; CHOL 110mg; SODIUM 330mg; CARB 29g; FIBER 0.00g; SUGARS 16g; PROTEIN 6g; CALC 10%; VIT A 0%; VIT C 0%; IRON 6%

Cauli-Date Sauté with Nuts

CALORIES (per 1/6 recipe) 290kcal; FAT 19.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 420mg; CARB 31g; FIBER 5.00g; SUGARS 24g; PROTEIN 5g; CALC 4%; VIT A 0%; VIT C 0%; IRON 10%

Broccoli-Quinoa and Nut Salad

CALORIES (per 1/8 recipe) 290kcal; FAT 18.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 320mg; CARB 28g; FIBER 3.00g; SUGARS 14g; PROTEIN 7g; CALC 8%; VIT A 0%; VIT C 0%; IRON 6%

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