Category Archives: Side Dish

Couscous with Cranberries

 

Couscous with Cranberries

Course Salad, Side
Cuisine Mediterranean
Cook Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 435 kcal

Ingredients

  • 2 cups chicken broth
  • 12 oz couscous
  • 3 tbsp olive oil
  • 1 tsp lemon juice
  • 1/2 cup dried cranberries
  • 1/3 cup pine nuts
  • 1/3 cup fresh mint coarsely chopped
  • 1/2 tsp fine sea salt

Instructions

  1. Cook couscous in chicken stock according to package directions.

  2. Drain off any excess liquid.
  3. Toast pine nuts on cookie sheet in 250 degree oven for 8 minutes.
  4. Toss couscous with olive oil and lemon juice.
  5. Add cranberries, pine nuts, and mint. Stir together and serve.

Recipe Notes

Vegetable Gratin

 

Vegetable Gratin

Course Breakfast, Main
Cuisine French
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 1 1/2 cups zucchini 1/4 inch slices
  • 1 1/2 cups summer squash 1/4 inch slices
  • 1/2 tsp fine sea salt
  • 1/2 head of cauliflower chopped
  • 1 crown broccoli chopped
  • 1 tbsp olive oil
  • 1/4 tsp organic minced garlic
  • 2 yukon potatoes peeled and sliced (⅛")
  • 3 cloves minced garlic peeled and smashed
  • 1 tbsp organic black peppercorns
  • 1 tsp organic thyme dried
  • 1 organic bay leaf dried
  • 1 tsp fine sea salt
  • 1 cup heavy cream
  • 1 cup chicken or vegetable stock
  • 2 Tomatoes sliced
  • 1/4 tsp fine sea salt
  • 2 onions medium, sliced thin
  • 1 tbsp olive oil
  • 10 oz edamame
  • 1 1/2 cups Parmesan cheese
  • panko bread crumbs

Instructions

  1. Preheat oven to 400° F.
  2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
  3. Toss zucchini and summer squash slices with sea salt in a colander and let stand until they release at least 1 tablespoons of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Meanwhile, toss cauliflower and broccoli in olive oil and garlic and roast in oven for 20 minutes.
  6. Meanwhile, make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
  7. In a heavy 4 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream and stock. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard. Spread the potatoes in a gratin dish, and allow the cream mixture to continue to simmer to thicken for sauce.
  8. Sauté the onions in olive oil and sea salt until caramelized, approx. 20 minutes.
  9. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  10. Once the zucchini and squash are done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  11. Assemble the casserole:
  12. Spread potatoes in the gratin dish, saving the cream stock mixture.
  13. Top with onions, then zucchini and squash, then broccoli and cauliflower, and then tomatoes. Sprinkle the edamame on top,
  14. Pour the cream stock mixture over the vegetables. Top with Bread crumbs and cheese and bake for 40 min to 1 hour.

Roasted Broccoli with Pine Nuts

 

Roasted Broccoli with Pine Nuts

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 1/2 pounds broccoli cut into florets
  • 2 tsp organic minced garlic
  • 3/4 tsp organic red pepper flakes
  • 2 tbsp olive oil
  • 2 tsp wine vinegar
  • 1/4 cup pine nuts toasted
  • 1/2 cup basil fresh or,
  • 2 tbsp organic basil dried

Instructions

  1. Preheat oven to 450°F
  2. In a large bowl, toss the broccoli florets with the garlic, oil, vinegar and red pepper flakes. (If using dried basil, add to the broccoli mix).
  3. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
  4. Place the broccoli in a serving bowl. Add pine nuts (and if using fresh basil, add this now), and toss.

Yummy Roasted Carrots

 

Yummy Roasted Carrots

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound carrots peeled and julienned
  • 1 tsp organic minced garlic
  • 2 tbsp olive oil
  • 2 tsp organic thyme dried
  • fine sea salt to taste
  • organic ground black pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Combine carrots, garlic, thyme and oil in large bowl; toss to coat.
  3. Season, to taste, with salt and pepper.
  4. Place sheet on oven rack. Roast 30 minutes, stirring occasionally.
  5. Transfer to bowl and serve.

Roasted Veggies

 

Roasted Veggies

Course Side
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 zuccini cut into 1/4-inch slices
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow pepper cut into 1-inch pieces
  • 2 red onions cut into 1-inch pieces
  • 1 pint cherry tomatoes cut into halves
  • 2 tsp organic rosemary dried
  • fine sea salt to taste
  • organic ground black pepper to taste
  • 1/8 cup olive oil
  • 6 cloves garlic minced

Instructions

  1. Preheat oven to 400°F.
  2. Combine all ingredients except garlic in large bowl; toss to coat. Season, to taste, with salt and pepper.
  3. Spread evenly in roasting pan. Roast 15 minutes, stirring occasionally.
  4. Remove from oven and turn veggies. Add garlic cloves.
  5. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 15 minutes longer.
  6. (Can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 450°F oven until heated through, about 40 minutes.)
  7. Transfer roasted vegetables to large bowl and then serve.