Board member Lisa was in the store yesterday sampling out some EASY holiday sides. Some of you asked for the recipes. Here you are!

Cranberry Salsa

This salsa can replace cranberry sauce at your Thanksgiving dinner or it can be mixed with olive oil and tossed with spinach for a nice salad. Or try it in yogurt or as an ice cream topping.

Amounts are approximate, so adjust to your taste.

3-4 cups fresh cranberries

1 whole orange, roughly chopped

1 large knob of ginger, 2-3 inches, sliced

1/4 cup honey, or to taste

1 clove garlic, chopped (optional)

Dash of salt

Chop the cranberries in a food processor, then remove to bowl. Put rest of ingredients in food processor and chop to desired consistency. Mix with cranberries.

Brussel Sprout Salad

Amounts are approximate, so adjust to your taste.

3-4 cups Brussel sprouts (Sequim’s River Run Red Brussel sprouts make a colorful salad), thinly shaved—although you can chop them in the food processor if you like

1/4 cup lemon juice

1-2 apples, chopped

1+ cups walnuts, chopped

2-5 cloves of garlic, pressed

Dash of salt

Mix all ingredients in a bow. This salad can be a side on its own, or you can mix it with thinly slice kale.