Publix Simple Meals

Tempting Sides

Tempting Sides
Servings:
6
Total Time:
90 minutes

Corn and Squash Velvet

Ingredients

1 lb yellow squash, coarsely chopped
1 bag frozen corn kernels (15–16 oz)
1 cup prediced yellow onions
2 tablespoons unsalted butter
2 teaspoons sugar
1 teaspoon kosher salt
1 tablespoon sriracha
1 cup heavy whipping cream
Cooking spray

Steps

  1. Preheat oven to 350°F. Chop squash (about 4 cups). Place in large microwave-safe bowl with corn and onions. Cover; microwave on HIGH for 8–10 minutes or until corn is thawed and squash is tender when pierced with a fork. Squeeze water from mixture, draining very well.
  2. Place vegetable mixture into blender (or food processor bowl) with remaining ingredients; blend until smooth. Coat 9-inch square baking dish with spray; pour mixture into dish. Bake 30–35 minutes or until hot and mixture has set in center. Let stand 10 minutes to cool before serving.

Honey-Stung Sweet Potatoes

Ingredients

4 large sweet potatoes (about 2 lb)
1 tablespoon fresh ginger, grated
3 tablespoons unsalted butter
1 teaspoon minced garlic
1/3 cup honey
1 tablespoon reduced-sodium soy sauce
1 teaspoon fish sauce (or clam juice)
1/2 teaspoon kosher salt
1/2 teaspoon Asian chili sauce
1/4 cup fresh cilantro, coarsely chopped (optional)

Steps

  1. Preheat oven to 350°F. Peel potatoes; cut into quarters lengthwise, then into 1/4-inch-thick slices. Grate ginger. Arrange potatoes in layers in 13- x 9-inch baking dish.
  2. Place butter in small sauté pan on medium. Add ginger and garlic; cook and stir 1 minute. Whisk in remaining ingredients (except cilantro); pour mixture over potatoes. Bake 25–30 minutes or until potatoes are tender.
  3. Chop cilantro. Sprinkle over potatoes; serve.

Spiced Apple Salad

Ingredients

2 large sweet, crisp apples (Honeycrisp, Gala, Fuji)
1/3 cup apple cider vinaigrette
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 bag baby arugula (4–5 oz)
1 (3.5-oz) package cranberry walnut topping

Steps

  1. Cut apples in half and remove core; cut apples into small bite-size pieces (3 cups).
  2. Whisk in salad bowl: vinaigrette, cinnamon, and red pepper. Add apples and toss to coat.
  3. Add greens and nut topping; toss and serve.

Aprons Advice

  • Complete your meal with a baked ham, green bean casserole, mini croissants, and apple pie for dessert.

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Corn and Squash Velvet

Items You May Need to Buy
Items You May Already Have

Honey-Stung Sweet Potatoes

Items You May Need to Buy
Items You May Already Have

Spiced Apple Salad

Items You May Need to Buy
Items You May Already Have

Corn and Squash Velvet

CALORIES (per 1/9 recipe) 180kcal; FAT 13.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 200mg; CARB 16g; FIBER 2.00g; SUGARS 6g; PROTEIN 3g; CALC 4%; VIT A 15%; VIT C 10%; IRON 2%

Honey-Stung Sweet Potatoes

CALORIES (per 1/6 recipe) 200kcal; FAT 6.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 310mg; CARB 37g; FIBER 3.00g; SUGARS 22g; PROTEIN 2g; CALC 4%; VIT A 380%; VIT C 25%; IRON 6%

Spiced Apple Salad

CALORIES (per 1/6 recipe) 160kcal; FAT 7.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 50mg; CARB 23g; FIBER 2.00g; SUGARS 18g; PROTEIN 1g; CALC 4%; VIT A 10%; VIT C 6%; IRON 4%

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