Publix Aprons Back to the Table: Tempting Sides

Tempting Sides



Spiced Apple Salad
Total Time – 10 minutes (Makes 6 Servings)

2 large sweet, crisp apples (Honey Crisp, 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

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.

CALORIES (per 1/6 recipe) 160kcal; FAT 7g; SAT FAT 1g; TRANS FAT 0g; CHOL 0mg; SODIUM 65mg; CARB 23g; FIBER 3g; SUGARS 18g; PROTEIN 1g; VIT A 10%; VIT C 6%; CALC 4%; IRON 2%

Honey Stung Sweet Potatoes
Active Time – 10 minutes, Total Time – 40 minutes (Makes 6 Servings)

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)

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.

CALORIES (per 1/6 recipe) 200kcal; FAT 6g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 15mg; SODIUM 310mg; CARB 37g; FIBER 3g; SUGARS 22g; PROTEIN 2g; VIT A 380%; VIT C 25%; CALC 4%; IRON 6%

Corn and Squash Velvet
Active Time – 15 minutes, Total Time – 1 hour (Makes 9 Servings)

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 sauce
1 cup heavy whipping cream
Cooking spray

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.

CALORIES (per 1/9 recipe) 180kcal; FAT 13g; SAT FAT 8g; TRANS FAT 0g; CHOL 45mg; SODIUM 200mg; CARB 16g; FIBER 2g;
SUGARS 6g; PROTEIN 3g; VIT A 15%; VIT C 10%; CALC 4%; IRON 2% provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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