Pan Roasted Bok Choy by Rachel

As mentioned in my Harissa Soy Rub Steak post, I made some wonderful sides to go with my flavorful beef.  One of those sides would also make a healthy additional your Thanksgiving sides, too.  I made pan roasted bok choy.  This can probably be done with baby bok choy as well, but I used the full-size ones.

The recipe is really easy and takes less than 20 minutes, in total, to prepare, so it's great if you need to add something quick to a meal.  If your a vegetarian, bok choy is also a pretty hearty, yet juicy vegetable.  Clearly, I'm a fan.

Ingredients
2 large bok choy
1 egg
3 tbsp oyster sauce
1/8 tsp fish sauce
Sriracha, to taste
1/2 tsp sesame oil
1 tbsp olive oil

Quinoa with Pomegranate and Spinach by Heather

Yesterday, I posted a recipe for a very decadent Thanksgiving side.  Today, I'm offering up a lighter side that's easy to prepare and very festive.  I also turn to this dish when I need an easy weeknight side that can be served along something like  miso-soy glazed salmon.

Ingredients:
1 cup dry quinoa
2 cups water
1 box frozen spinach
juice of 2 lemons
1/2 cup pomegranate seeds (make it easy on yourself and just get a carton of the seeds so that you don't have to de-seed a pomegranate yourself)
1 Tbs. basil infused olive oil (if you don't have this, regular olive oil and a few basil leaves will work)
1/4 cup grated Parmesan cheese

Bring the quinoa and water to a boil, then turn the heat down to a simmer, cooking for about 15-20 minutes, covered, until quinoa is fluffy.

While the quinoa cooks, defrost the spinach and add to a bowl.  Combine rest of ingredients in bowl, then add cooked quinoa.  Easy as that!