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Healthy Thanksgiving Sides Using Just Mayo!

JUST CHIPOTLE CARROT SALAD

  • 8 carrots
  • 2 tsp chopped thyme
  • 2 tbsp chopped parsley
  • 1 tsp maple syrup
  • ½ cup Chipotle Just Mayo™
  • Salt and pepper (to taste)

Preheat oven to 350˚F. Lightly grease or line a sheet tray.

Peel and cut carrots on bias. Place chopped carrots in a bowl and toss with maple syrup, thyme and oil (just enough to coat). Add a pinch of salt.

Roast dressed carrots on greased or lined sheet tray for 8 minutes or until almost fork-tender. Remove from oven and let cool.

Once fully cooled, toss carrots in a bowl with Chipotle Just Mayo™ and garnish with chopped parsley.

JUST CRANBERRY MAYO

  • ½ cup cranberry sauce
  • 1 cup Just Mayo™

Mix ingredients in a food processor or blender, or stir well with a fork/whisk. Once fully blended, spread the flavor as you please on your choice of sandwich bread or seasonal salad! Store any leftover sauce in airtight container in refrigerator.

JUST CHOCOLATE CAKE

  • 3 cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ cups white sugar
  • 2 ½ tsp baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1 ½ cups Just Mayo™
  • 1 ½ cups water
  • 1 ½ tsp vanilla extract

Preheat oven to 350˚F. Lightly grease two 9-inch layer cake pans.

In a large bowl, combine dry ingredients. Once dry ingredients are fully blended, stir in Just Mayo™.

Gradually add in water and vanilla, blending until smooth. Pour batter into greased cake pans.

In a large bowl, combine dry ingredients. Once dry ingredients are fully blended, stir in Just Mayo™.

Gradually add in water and vanilla, blending until smooth. Pour batter into greased cake pans.

Bake at 350˚F for 30 minutes. Remove from oven and let the cake layers cool before removing from pans. Once fully-cooled, frost with your favorite chocolate frosting

JUST GREEN BEAN SALAD

  • 2 cups green beans (trimmed and blanched)
  • ½ fresh red onion (thinly sliced)
  • 2 fresh radishes (sliced)
  • 2 tbsp Just Mayo™
  • 2 tsp tamari (or soy sauce)

Blanch green beans in salted boiling water, then place beans in an ice bath until chilled. Remove from ice bath and pat dry; set aside in a medium-sized mixing bowl.

In a small bowl, fold together Just Mayo™ and tamari.

Add onion and radishes to green beans and stir.

JUST SWEET POTATO SALAD

  • 3 cups sweet potatoes and/or yams (diced into medium cubes)
  • ½ cup raisins (white or regular)
  • 2 tsp sage (finely chopped)
  • ½ cup roasted walnuts
  • ½ cup Just Mayo™

Preheat oven to 375˚F. Roast yams or sweet potatoes for 15- 20 minutes, or until tender. Set aside to cool. (Leftover roasted sweet potatoes are perfect for this recipe.)

Once potatoes are cooled, combine all ingredients in a medium mixing bowl. Season with salt and pepper to taste. Enjoy!

JUST ROASTED CORN SALAD

  • 4 cups corn (off the cob)
  • 1 red onion
  • 2 cup green bell pepper (chopped)
  • 6 tablespoons Just Mayo Chipotle
  • 4 teaspoons lime juice
  • 1 teaspoon salt
  • Cilantro for garnish

Over medium heat on a barbeque, roast the corn until nicely caramelized, about 8 minutes

Cut a red onion in half and grill it face down with a teaspoon of oil brushed on surface on the barbeque until caramelized, about 4 minutes

Once cooled, cut the kernels of off the cob

Cut the onion once cooled into a small dice

Combine corn, green bell pepper and onion in a bowl

In a separate bowl, mix together the chipotle mayo, lime juice and salt until incorporated

Toss the grilled corn, onion and bell pepper in with the dressing and mix thoroughly

JUST DIJON GREEN BEAN SALAD

  • 4 cups green beans
  • 1 cup pecans
  • 1 cup radishes (thinly sliced)
  • 3 tablespoons Just Mayo
  • 2 teaspoons Dijon
  • 1/2 salt

Bring a pot of lightly seasoned (2 tablespoons salt) water to boil

Boil the green beans until slightly soft but still has a good snap (about 2 minutes)

Shock the green beans in ice water until cool then remove and pat dry with a paper towel

Over medium heat, lightly toast the pecans until fragrant, about a minute

Chop the pecans

Combine the Just Mayo, Dijon and salt in a bowl and stir to incorporate

In a larger bowl, add the green beans, pecans and radishes and toss with the sauce until well dressed

JUST STUFFED MUSHROOMS

  • 12 large mushrooms
  • 3 cups stuffing
  • ½ cup green beans (chopped)
  • ¼ cup onion (chopped)
  • 1 tsp garlic (finely minced)
  • 1 tsp parsley (chopped)
  • 1 cup Just Mayo™
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ cup panko breadcrumbs

Preheat oven to 375˚F Lightly grease a sheet tray. Remove stems from mushrooms and hollow out using a damp paper towel. Pat dry and set aside.

In a large bowl, mix vegetables, stuffing, and Just Mayo™. Then add in spices and seasoning.

Scoop mixture into hollowed out mushrooms, ensuring they are rounded out over the tops.

Sprinkle breadcrumbs over the mushroom stuffing to create a crispy texture.

Bake mushrooms for 10-12 minutes, until tops are golden brown.

JUST POTATO SALAD

  • 4 cups fingerling potatoes
  • 1/3 cup green bell pepper (chopped)
  • 1/2 cup celery (chopped)
  • 1/3 cup red onion (chopped)
  • 1 head of garlic
  • 3 tablespoons Just Mayo
  • 1/2 teaspoon salt

Roast the fingerlings in 2 tablespoons oil and 1-teaspoon salt and pepper in a 325-degree oven for 20 minutes or until fork tender. Remove and slice into rounds about a half inch thick

Wrap the garlic in tin foil with a bit of oil and roast at 325 degrees for around 25 minutes, or until soft. Cut off top of garlic and squeeze out, should be a paste consistency

Combine potatoes with chopped vegetables in a large bowl

In a separate bowl combine roasted garlic paste with mayo and salt, then add to potatoes and other vegetables and combine thoroughly

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