Cuisine: Side dish
Stir Fried Eggplant with Ponzu Sauce
Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is a tart mixture of citrus and soy sauce. This quick and easy Stir Fried Eggplant With Ponzu Sauce is a winning combination.
By - Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Glazed Sweet Potatoes with Maple Gastrique
The best thing about learning how to make a gastrique is that it’s extremely easy to do. It makes a simple dish look like it just came across the kitchen line of a four-star restaurant. A basic gastrique is a reduction of vinegar and sugar thick becomes a thick syrupy sauce. These Glazed Sweet Potatoes with Maple Gastrique is a perfect example. The tangy-sweet glaze works really well with these sweet potatoes.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Parmesan Roasted Zucchini
This recipe for Parmesan Roasted Zucchini from Ina Garten's new cookbook, Cooking for Jeffrey, she says that "You can serve it hot out of the oven or at room temperature as part of a buffet, where a big platter of roasted zucchini looks gorgeous."
- Yields: 6 - 8 Servings
Potatoes au Gratin
This Potatoes au Gratin is a fabulously cheesy and satisfying delish side dish. There really isn't anything more to say but to make this now!
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 8 Servings
Roasted Butternut Squash & Zucchini
I love roasted vegetables. Growing up in the '60s all the vegetables we had were boiled, which basically removes all flavor, texture, color, and nutrients. I cringe thinking about it. This Roasted Butternut Squash & Zucchini is an excellent autumn side dish. It's all done on one sheet pan, which makes for effortless cleanup. You can add any vegetables you like. I typically buy butternut squash that is already cut up.
- Prep: 20 mins
- Cook: 50 mins
- Yields: 4 Servings
Fried Cauliflower with Tahini
Here is another Yotam Ottolenghi recipe from Jerusalem: A Cookbook. Yes, I'm obsessed! I actually roasted the cauliflower rather than frying it. I had just cleaned my stove. Anyway, the sauce is magic. You must try it.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Brussels Sprouts & Portobello Mushrooms
Brussels Sprouts & Portobello Mushrooms are a wonderful combination of flavors and textures. You can make this entire side dish in about 20 minutes. Your vegan friends will love you.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Japanese Sesame Broccoli
This Japanese Sesame Broccoli is so fast and easy and pairs well with pork tonkatsu. Miso paste is used in the sauce and is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 4 - 6 Servings
Asparagus and Mâche with Pistachios and Soft-Cooked Eggs
Asparagus and Mâche with Pistachios and Soft-Cooked Eggs is a wonderful addition to any buffet table. If you can't find mâche, you can use arugula.
Roasted Sweet Potatoes and Fresh Figs
When you have an abundance of figs, you need to make Roasted Sweet Potatoes and Fresh Figs. It's to die for. Yotam Ottolenghi is a genius.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
