Classic Thanksgiving sides with an Alaska twist

The season of all things pumpkin spice culminates this week. Thursday is Thanksgiving. A holiday often overshadowed by early enthusiasm for the season of giving. The annual celebration is an opportunity to pack the house with family and friends–and pack on the pounds. On Thanksgiving Day the average American consumes 4500 calories–more than twice the number of calories recommended for daily intake by the Food and Drug Administration.

So what are some ways to curb the calories while still indulging in your favorite festive fare?

Swapping out a few of those creamy casseroles with vegetables high in fiber and substituting some of those high-calorie ingredients in your recipes will not only provide a more balanced meal but will also add a pop of color to your Thanksgiving tablescape. As Alaskans, we have an array of locally grown, or even self-harvested options at our fingertips with just a quick trip to the produce section of the grocery store, or even our own freezers. Here are four classic turkey-day sides incorporating our Alaska bounty.

Salmon dip

This recipe swaps Greek yogurt for the traditional sour cream to create a creamy texture while saving calories and adding an extra protein punch to a pre-feast appetizer.

Salmon filet–baked or smoked
6 ounces light cream cheese (3/4 of regular package)
½ cup nonfat Greek yogurt
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dried parsley
1 teaspoon dried dill
¼ teaspoon salt

Pinch ground black pepper, to taste

Flake salmon in bowl. Add cream cheese and Greek yogurt and blend. Add remaining ingredients and mix until well incorporated. Serve cold with whole-grain crackers, bread or fresh vegetables.

Roasted carrots

It may feel like winter, but Alaska Grown root vegetables can still be found in grocery stores. Choose a variety of carrots to bring color to your table. Season with olive oil for a dose of healthy monounsaturated fats.

1 pound carrots
1½ tablespoons olive oil
Sea salt
Pepper

Remove ends of carrots. Wash and dry. Halve or quarter thick carrots, lengthwise. Line an 11×13 pan with foil and add carrots. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated. Cover carrots with second foil layer and fold edges to create a packet. Roast at 425-degrees for 20 minutes. Carefully remove top cover of foil packet and roast for another 20 minutes or until carrots are tender-crisp. Serve warm.

Alaska Wildberry Sauce

Alaska is abundant with wild berries in the fall. Find this year's harvest in your own freezer to give this traditional sauce a boost of antioxidants.

2 cups cranberries
1 cup blueberries
1 cup raspberries
2 cups water
1 cup sugar
Cornstarch (optional)

Rinse berries with cool water and remove any stems.

Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling five minutes longer, stirring occasionally.

Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Cranberries will begin to pop. Once cranberries have popped, add blueberries and raspberries. Reduce heat and simmer for five minutes. Mixture will thicken. If thicker consistency is desired, add cornstarch one tablespoon at a time and stir. Pour sauce into bowl. Refrigerate about 3 hours or until chilled.

Crockpot Mashed Potatoes

The holidays are busy, so let your home appliances do some of the work for you. Olive oil and Greek yogurt are used in this recipe instead of butter and sour cream. Leave the skins on the potatoes for added color and texture.

1 pound Alaska Grown red potatoes
1 pound Alaska Grown yellow potatoes
½ cup nonfat Greek yogurt
½ cup milk
1 clove garlic
1 teaspoon salt
½ teaspoon black pepper

Spray crockpot with cooking spray. Wash potatoes, cut into cubes and add to crockpot. Cook on high for 3-4 hours. Mash potatoes with potato masher or fork. Add remaining ingredients and blend to desired consistency.

This article was produced by the special content department of Alaska Dispatch News in collaboration with ANTHC. Contact the editor, Jamie Gonzales, at jgonzales@alaskadispatch.com. The ADN newsroom was not involved in its production.