GNOCCHI WITH ROASTED CAULIFLOWER

Thanksgiving hosts and hostesses interested in injecting more variety into their holiday offerings may want to consider a unique dish to complement their turkey dinners. Sides that borrow from familiar flavors may fit seamlessly into the holiday feast and add spark to the meal.

Gnocchi is a chewy and filling pasta made from potato — a holiday standard, while cauliflower is a mild, versatile vegetable that absorbs the spices and flavors of other ingredients. Putting these two ingredients together allows hosts to provide a new side with some familiar flavors at dinner.

This recipe for “Gnocchi with Roasted Cauliflower” from “Real Simple Dinner Tonight: Done!” (Time Home Entertainment) from the editors of Real Simple is rooted in popular ingredients synonymous with Thanksgiving.

Serves 4 (as a main course) 1 small head cauliflower, cut into small florets

1⁄4 cup fresh sage leaves 3 tablespoons olive oil Kosher salt and black pepper 1 pound gnocchi (fresh or frozen)

1⁄4 cup grated Parmesan Heat oven to 400 F. On a rimmed baking sheet, toss the cauliflower and sage with the oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.

Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions. Divide the gnocchi among bowls and top with the cauliflower and Parmesan.

Tip: Cauliflower florets are easier to separate if you remove the core first. Place the head stem-side up. Using a paring knife, cut around the core at an angle, creating a cone-shaped piece, then lift it out. If the head is very large, halve it first through the core.

GREEN BEAN CASSEROLE

It’s perfectly acceptable to offer a few new and unique dishes on your holiday table, but guests likely will be expecting some tried-and-true classics as well.

Green bean casserole is a staple of many holiday dining tables.

This recipe for traditional “Green Bean Casserole,” courtesy of Campbell’s®, can hit the right tone for guests who want a taste of holidays past this year.

Serves 6

1 can (101⁄2 ounces) Campbell’s® Condensed Cream of Mushroom soup or 98% Fat Free Cream of Mushroom soup or Condensed Unsalted Cream of Mushroom Soup

1⁄2 cup milk

1 teaspoon soy sauce

4 cups cooked cut green beans 11⁄3 cups French’s® Fried Onions (divided)

Heat the oven to 350 F. Stir the soup, milk, soy sauce, beans and 2⁄3 cup onions in a 11⁄2-quart casserole. Season the mixture with salt and pepper.

Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining 2⁄3 cup onions.

Bake for another 5 minutes or until the onions are golden brown.

Variations: This recipe can be customized as one sees fit. Double up the amount of condensed soup if you desire a wetter casserole, or change the flavor by selecting a different flavor soup variety, such as Cream of Asparagus. You can add grated Parmesan cheese or shredded cheddar if you want a cheesy option. Some people prefer to use French-style green beans instead of the thicker cut variety.

Alternate cooking method: The traditional recipe has you cooking the casserole in the oven. However, if you have a large enough toaster oven, you can cook it in there to free up oven space; otherwise, prepare the casserole as directed in a slow cooker and cook on low for around 3 to 4 hours, until tender. Then add the remaining onions and transfer the casserole to the oven to crisp up for 5 minutes. (Check that the slow cooker crock is oven-safe; otherwise, spoon the mixture into an ovensafe dish for the final baking and serving.)