Filed under Side Dish

Bacon Quinoa with Almonds and Herbs

Ingredients 1/3 cup slivered almonds 1 teaspoon vegetable oil 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice 1 small shallot, minced 1 cup quinoa, rinsed 2 cups chicken stock 1 sage sprig 1 tablespoon minced chives 1 tablespoon chopped parsley Salt and freshly ground white pepper Preparation Preheat the oven to 350°. Spread … Continue reading

Cauliflower Gratin with Manchego and Almond Sauce

Ingredients 3/4 cup half-and-half 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk Pinch of freshly grated nutmeg Salt and freshly ground pepper One 2-pound head of cauliflower, cut into 1 1/2-inch florets 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces) 3/4 cup plus 2 … Continue reading

Sweet Potato Stir Fry

Ingredients 2 or 3 large cloves garlic 2-inch piece fresh ginger root 3 scallions 1 pound sweet potato 1 tablespoon Shaoxing wine or dry sherry 1 tablespoon low-sodium soy sauce or tamari 1 teaspoon Worcestershire sauce ½ teaspoon sugar 6 ounces ground pork 1 tablespoon canola or grapeseed oil Pinch crushed red pepper flakes Preparation … Continue reading

Layered Eggplant, Zucchini and Tomato Casserole

Ingredients 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick Salt and freshly ground pepper 1 large shallot, minced 1 pound plum tomatoes, cut into 1/2-inch dice 3 … Continue reading

Roasted Kohlrabi

Ingredients 6 kohlrabi 2 tbsp. olive oil 3/4 tsp. salt cayenne pepper 3 tbsp. parmesan cheese 1 tbsp. parsley, chopped Preparation Peel kohlrabi and cut into 1-inch wedges; toss with olive oil, salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and … Continue reading

Vinegar-Glazed Butternut Squash Pasta Salad

Ingredients One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups) 1/4 cup plus 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey Kosher salt Pepper 3/4 pound whole-wheat fusilli 1/4 cup plus 1 tablespoon unrefined hazelnut oil 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced 1/2 cup … Continue reading

Indian Tomato Mint Salad

Ingredients 6 large ripe tomatoes, diced about 1/2″ 4 spring onions (or yellow onions, shallots), finely chopped 1 large handful fresh mint leaves, finely minced juice of 1 – 2 lemons salt and pepper cayenne pepper Preparation Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the … Continue reading

Garden Bean Salad

Ingredients 1 small red onion, diced 1/4 c. apple cider vinegar 2 tsp. sugar salt 1/4 c. olive oil 1 15-oz. can white beans, drained and rinsed 3/4 lb. green beans, trimmed and halved 2 tbsp. chopped parsley 2 tbsp. chopped chives pepper Preparation Soak the onion in water for 10 minutes. Drain and pat … Continue reading

Southwest Pasta Salad

Ingredients 2/3 c. mayonnaise 1/3 c. sour cream 1/4 c. cilantro, chopped 2 tbsp. milk 2 tbsp. lime juice 1 jalapeño pepper, seeded and minced 1 tsp. salt 7 oz bowtie pasta, cooked, rinsed, and drained 2 lg. tomatoes, seeded and chopped 1 yellow bell pepper, cut into sticks 1 zucchini, quartered length-wise and sliced … Continue reading

Moroccan Salad

Ingredients For salad: 2 small eggplants 1 tsp. salt 2 tomatoes, cut in large dice 4 scallions, sliced thin 1 cucumber, cut in large dice 1 green bell pepper, diced 1 red bell pepper, diced 1/4 c. parsley, minced spinach leaves yogurt for topping For dressing: 2 garlic cloves, crushed 3 tbsp. lemon juice 3 … Continue reading