It's easy right? We already know turkey is on the menu. But what else can we serve for a memorable Thanksgiving dinner? Try adding one or all of these three side dishes along with your delicious main dish for a fabulous Thanksgiving meal.

Vegetable Medley with Vinegar Salsa

3/4 cup fresh parsley, chopped very fine
2 tablespoons capers, rinsed and chopped coarsely
3 tablespoons white onions, chopped very fine
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
3 tablespoons low carb breadcrumbs, toasted
1/4 teaspoon black pepper
3/4 pound small green beans, blanched
3/4 pound small new potatoes, boiled and cut into wedges
3/4 pound small beets, cooked and cut into wedges

Instructions:

Place the parsley, capers, onions and garlic into a large mixing bowl.  Pour in the vinegar and olive oil.  Mix together well to combine all the ingredients.  Add the bread crumbs and mix until completely moist.  Sprinkle in the black pepper and stir to incorporate.  Place the bean, potatoes and beets on a plate.  Cover the vegetables with the sauce completely before serving.


Roasted Red Potatoes

8 cups washed and halved small red potatoes
1/3 cup olive oil
3 tablespoons butter
Salt
Freshly ground black pepper

Instructions:

Preheat the oven to 350F.  In a large pot boil the potatoes for 5 minutes, just until tender (do not overboil).  Drain and set aside.  In a roasting pan combine the olive oil and butter.  Place in the oven for a quick 2 to 3 minutes, just until the butter melts and tray is hot.  Add the potatoes to the baking tray and toss well with the butter/olive oil mixture.  Season the potatoes with salt and pepper to taste and roast for approximately 50 minutes.  Basting and tossing half way through cooking.

Pine Nutty Pasta

16 oz Penne pasta
2 tbsp olive oil
2 cloves garlic, crushed
2 medium onions, finely chopped
1 cinnamon stick
2 tsp ground cumin
2 tsp ground cilantro
1 14oz can chickpeas
8 oz cherry tomatoes, halved
1/3 cup dried currants
1/3 cup olive oil (extra)
1/2 cup fresh basil leaves, shredded
1/3 cup pine nuts, toasted

Instructions:

Cook the penne pasta according to packet instructions in a large pot of boiling water. Drain and set aside.

In a pan, heat the olive oil and then cook the garlic and onions until soft. Add the spices and stir for a minute. Then add cherry tomatoes, currants, the extra oil and chickpeas, stir everything gently and cook until just heated through.

Add the pasta to the chickpea mixture, stir gently and serve immediately in deep bowls sprinkled with basil leaves and pine nuts.

Serve with Parmesan shavings.