Cuisine: Side dish
Roasted Cauliflower with Feta, Almonds and Olives
This Roasted Cauliflower with Feta, Almonds and Olives is so easy and delicious. While the cauliflower roasts, you assemble the rest of the ingredients in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. I actually used blue cheese because I was out of feta. You can serve this dish warm, but it's equally good at room temperature if you want to make it ahead.
By - Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Serving
Brussels Sprout and Gruyère Gratin
This Brussels Sprout and Gruyère Gratin makes an incredible side dish for your holiday table. I actually cut the recipe in half just to test it, but do not cut the cheese sauce in half! That is the chef's prerogative!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 8 Servings
French Beans & Snow Peas with Hazelnut & Orange
This French Beans & Snow Peas with Hazelnut & Orange recipe come from Ottolenghi: The Cookbook by Yotam Ottolenghi. These crisp green beans and snap peas are taken to a whole other level using hazelnut oil and fresh orange zest. Not only is it a beautiful dish, but it's also delicious!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Maple and Pistachio Rainbow Carrots
The Maple and Pistachio Rainbow Carrots make a beautifully colorful autumnal side dish to add to your repertoire for the upcoming holidays.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Zucchini Marinated with Lemon & Mint
Zucchini is transformed when it’s sliced very thinly and it marinated in a lemony vinaigrette. You should assemble this dish at least four hours before you wish to serve it so that the zucchini has time to soak up the lemony marinade.
- Prep: 20 mins
- Yields: 4 Servings
Roasted Cauliflower with Lemon-Parsley Dressing
This Roasted Cauliflower with Lemon-Parsley Dressing is very easy to make. Roasting vegetables is an excellent way to maximize the flavor of any vegetable. The lemon parsley dressing brightens up this delicious side dish.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Crispy Roasted Broccoli with Tahini Sauce
My daughter Zoe has been doing the Bon Appétit, Basically 10 x 10 recipe, which is "Ten weeks, ten recipes that will make you a better cook". I'm not sure what week this is, but I'm very impressed with how she has been cooking. This Crispy Roasted Broccoli with Tahini Sauce looks really good. I didn't have any, but I will insist she makes it at our house soon.
- Prep: 10 mins
- Cook: 15 mins
Lemon Brown Rice with Garlic and Thyme
This Lemon Brown Rice with Garlic and Thyme is probably some of the best rice I've ever made. I actually made it a long time ago, but the photo was so bad I didn't post it. This photo isn't great either! This tangy brown rice dish can be served warm, or chilled as a salad or side.
- Prep: 15 mins
- Cook: 1 hr
- Yields: 6 Servings
Haricots Verts and White Beans with Shallot Vinaigrette
This recipe for Haricots Verts and White Beans with Shallot Vinaigrette is a wonderful combination of creamy white beans and slightly crunchy haricots verts, which makes an interesting textural mix, and it’s sturdy enough to stand at room temperature for several hours. I love anything that I can make ahead. Truth be told, I did not soak the beans overnight, I used canned beans! I was a bit pressed for time.
- Prep: 15 mins
- Cook: 1 hr 15 mins
- Yields: 10 - 12 Servings
Hasselback Russet Potato Gratin
Hasselback potatoes are a recipe developed at one of Stockholm's popular old Restaurant Hasselbacken. You normally make thin slices in the potatoes but not all the way through. This recipe for Hasselback Russet Potato Gratin uses potatoes that you slice all the way through. They're made with whole grain mustard, heavy cream, dill seed, cheddar cheese and topped with fresh dill. YUM!
You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in the same crunchy, cheesy top.
- Yields: 6 - 8 Servings
