Less than a week away from Thanksgiving! For the first time in a long time, we are not doing anything for this one and I’m pretty happy about it. No stress of traveling or cooking for a group. We just came back from a vacation and I could really use a month of going absolutely nowhere and doing absolutely nothing so this is perfect.
I do plan to cook us a delicious meal for 2 though. We’ll just have plenty of leftovers to eat for an entire week, which makes me so happy to think about. When it comes to Thanksgiving, side dishes are my jam. I love them so much more than the turkey. There’s just so much versatility and variety when it comes to the sides, especially in the different vegetables you can eat. And that’s what I thought of when I saw this pretty bunch of carrots!
When I was buying these at the farmers market, the cashier asked if I wanted her to take the tops off, and I quickly replied, “No, thank you.” I hate throwing out any part of a vegetable, and I figured I could use them for something. Well, that something turned into this easy carrot top pesto recipe, perfect for a Thanksgiving side dish.
I love roasted carrots. They are like nature’s candy. And their earthy sweetness go perfectly with the garlicky nuttiness of this pesto. Make it a crowd favorite at your Thanksgiving dinner. This dish will even please your vegan guests!
My favorite fermented food hands-down is kimchi. I grew up eating it, and it goes well with almost everything. Not only that, there are so many amazing health benefits in eating fermented foods like kimchi. They promote digestion because of the healthy bacteria like lactobacilli and probiotics, aid in weight loss, boost immunity, and some studies show that they prevent cancer.
While cabbage kimchi is a more popular and well-known version in America, the traditional process of making it is time consuming with a long wait time for the fermentation. I got no patience for that. With radish kimchi, called kkakdugi in Korean, you need less ingredients, and it can be fermented in a day or 2 so you can enjoy it soon after you make it. I add carrots because I love pickled carrots, but you can use only radishes if you want to go for the more traditional route. I like to switch it up from time to time. This recipe has a small amount of sugar added, but this gets eaten away as the kkadugi gets fermented. You won’t taste the sugar at all at the end.
With its perfect crunch and spiciness, you’ll find it seriously addicting. I eat it almost every day with my meals and I feel like I’m less bloated afterwards. Make fermented, raw foods an everyday part of your diet for optimal health!
One of my favorite dishes from my childhood is my mom’s Galbi Jjim, which literally means “braised short ribs” in Korean. In the original recipe, thick cut ribs are cooked with potatoes, carrots, and radish in soy sauce, sweetened with brown sugar or corn syrup. It’s absolutely delicious and it’s one of those crowd favorite dishes. While I love the original recipe, I wanted to recreate it using Paleo-friendly ingredients: coconut aminos, instead of soy sauce, and a blended Asian pear, instead of sugar. I think it’ll also work fine with a regular pear.
My substitutions worked out so, so well! And everything was easy peasy with the slow cooker. The meat fell off the bones effortlessly, was ridiculously tender, and had a great balance of salty and sweet. Also, I’m not sure if you’ve tasted cooked daikon radish before, but it’s the bomb. I think it really makes this dish.
Serve it with some rice and a side of kimchi, and you got a yourself a delicious Korean meal! My mom would be proud.
If the short ribs aren't cut up, slice them across into sections, so each section contains a bone.
Generally sprinkle short ribs with salt and pepper and place them in the slow cooker.
Place carrots and daikon radish around and over the short ribs.
In a food processor or a blender, blend the Asian pear so it turns into a pulp.
Place in a separate bowl and add bone broth, coconut aminos, garlic cloves, ginger, fish sauce, and rice vinegar.
Whisk together the sauce and pour over the short ribs mixture in the slow cooker.
Cook on low for 9 hours.
Spoon off the fat floating on top if you like.
Plate and sprinkle with green onions and sesame seeds before serving.
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