Filed under Side Dish

Squash Gratin with Poblanos and Cream

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.] Ingredients 6 large poblanos (about 1 1/2 pounds) 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick 1/2 cup … Continue reading

Simple Lemony Linguine

Ingredients 500 g dried linguine 3 lemons (zest and juice) 6 tbsp. extra virgin olive oil 100 g. parmesan cheese, grated salt and freshly ground black pepper Preparation Cook the linguine according to the instructions on the packet – in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the … Continue reading

Pickled Okra

Ingredients 2 pounds young, small to medium okra pods 4 small dried chiles, split in 1/2 2 teaspoons mustard seeds 12 sprigs fresh dill 4 cloves garlic, whole 1 teaspoon whole peppercorns 1/4 cup kosher salt 2 cups rice wine vinegar 2 cups bottled water Preparation Wash the okra and trim the stem to 1/2-inch. … Continue reading

Grilled Carrot Salad

Ingredients 1/2 cup extra-virgin olive oil 2 tablespoons smoked sweet paprika 1 tablespoon ground fennel 1 tablespoon ground coriander 2 garlic cloves, thinly sliced 4 thyme sprigs 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch Salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons sherry vinegar 1 tablespoon water … Continue reading

Cucumber and Baby Pea Salad

Ingredients 1 cup plain whole-milk Greek yogurt 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup flat-leaf parsley leaves 1/4 cup finely shredded basil leaves Salt and freshly ground pepper 1 pound frozen baby peas, thawed 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch … Continue reading

Summer Farro Salad

Ingredients 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 small yellow onion, quartered 1 small carrot, halved 1 celery rib, halved 12 ounces farro (1 3/4 cups) 5 cups water Kosher salt 3 tablespoons red wine vinegar Freshly ground pepper 1/2 small red onion, thinly sliced 1 small seedless cucumber, halved lengthwise and thinly … Continue reading

Beet and Carrot Salad with Goat Cheese Puree

Ingredients Puree 1 pound cauliflower florets 3/4 cup heavy cream, warmed 8 ounce goat cheese Beets 2 pounds beets 4 parts red wine vinegar 3 parts extra virgin olive oil Carrots 1 pound carrots, shaved on a mandolin Shallots 2 shallots, peeled and thinly sliced into rings 1/2 cup vegetable oil Oil 2 parts canola … Continue reading

Field Pea Panzanella Salad

Ingredients 2 cups day-old bread, cut into 1-inch dice 1 tablespoon olive oil 2 pounds cooked field peas (crowder, black-eye, lady-peas) 1 cup thinly sliced green onions 1/2 cup thinly sliced red onion 1 cup diced tomato 1 cup peeled, diced cucumber 1/2 cup chopped banana peppers 1/4 cup each chopped rosemary and parsley 2/3 … Continue reading

Best Cabbage

Ingredients 3 slices bacon 4 tbsp. butter 1 cup chopped onion 1 head of cabbage, chopped seasoning to taste Preparation Fry bacon. Remove bacon and add butter. Saute onion. Add a splash of water to deglaze the pan. Add cabbage, season, stir, and simmer for about 30 minutes. (Optional: return bacon to pan, add hamburger … Continue reading

Cranberry-Orange Relish

Ingredients 1 bag fresh cranberries 1 whole navel orange, preferably organic, skin included, washed and cut into chunks 1/2 c shelled pecans 1/3 c mild honey, such as clover Preparation Place all ingredients in a food processor and pulse, then blend until you have a uniform, finely chopped mixture with a crunchy texture. Chill until … Continue reading