Serves 4

A pomegranate’s vibrant red, sweet potatoes’ roasted orange, and the dark green of caramelized broccolini create a colorful antioxidant explosion for your Thanksgiving table. I find this recipe a quick and healthy one-dish meal when I am pressed for time. You can easily turn this veggie side dish into a meal by adding organic uncured chicken or turkey sausages, firm tofu, or if you have leftovers, shredded turkey. If you cannot locate pomegranate seeds, try adding dried cranberries instead.

8 medium pieces of broccolini, washed and cut into inch-long pieces 
1/2 of a large yellow onion, diced 
6 medium garlic cloves, peeled, and cut in half 
2 sweet potatoes, washed, peeled, and diced into inch- long pieces
​½ tsp. hot pepper
1 tsp. brown mustard seeds (whole)
1 tablespoon olive oil
1 spring, fresh rosemary, pulled
Salt and pepper, to taste
½ cup pomegranate seeds
1 cup baby arugula (to finish)

Optional: 4 sliced turkey or chicken sausages, cubed firm tofu, or shredded turkey

1. Preheat an oven to 400 degrees.

2. Place the diced onions, sweet potatoes, garlic, salt, spices, and oil in a baking dish and toss together until the ingredients are coated. Place the dish in the oven.

3. After six minutes of roasting, toss the broccolini in and stir it around so that it is wet with the fragrant oil. If you wish to add the sausage, tofu, or turkey, do so now as well.

4. When the sweet potatoes are almost cooked through, yet still have a slight firmness, sprinkle in the pomegranate seeds and mix them with the other vegetables.

5. Pull the pan out of the oven when the sweet potatoes are cooked through: the potatoes should be soft, but not mushy.

6. Check the salt level, and place the aromatic mix into a serving bowl. Right before serving, sprinkle arugula on top and drizzle with a small amount of olive oil. 

Autumn brings crisp cauliflower, sweet acidic apple, earthy almond, and the tangy brightness of pomegranate. By roasting most of the ingredients, you can heighten their full flavor. This recipe makes a delicious salad or side dish for your Thanksgiving table. In October and November, I often make this dish as a nutritious and quick lunch salad. If you can’t find or don’t like pomegranates, dried cranberries work just as well.

1 medium head of cauliflower, cut into medium-sized florets
1 Fuji apple, medium diced
3 tablespoons balsamic vinaigrette (see the New    Prostate Cancer Nutrition Book)
¼ cup roasted almonds, chopped
2 tablespoons olive oil
1 teaspoon lemon juice
¼ cup pomegranate seeds, or dried cranberries
salt and pepper, to taste

1. Preheat the oven to 400 degrees.

2. Wash and cut the cauliflower into medium-sized florets. Toss the cauliflower in olive oil, salt, and pepper, and spread it out on a roasting sheet or glass pan. Dice the apple, toss it in lemon juice, and set it aside.

3. Start by roasting the cauliflower. After twenty minutes, toss the apple in with the cauliflower. Make sure the apple is coated in oil already in the pan. Continue baking for another 7-10 minutes, or until the apple and cauliflower cook through, and the cauliflower is slightly caramelized.

4. Let the apple and cauliflower cool, about ten minutes.

5. In a large bowl, mix the almonds, cauliflower, apple, balsamic vinaigrette, and pomegranate seeds. Check the mix for proper seasoning: you will probably need to add a pinch or two of salt and pepper.

6. You can serve this dish cold as a salad; or if you’d like it as a dinner side, warm it slightly before serving.