Cuisine: Side dish
Rosemary Cheddar Potato Latkes
These Rosemary Cheddar Potato Latkes are not your traditional latkes by any means, but they are absolutely delicious. You can serve these golden brown potato pancakes with a dollop of sour cream.
Tip - My method of squeezing the water out of the potatoes is using a potato ricer, which is one of my favorite kitchen tools. I also use it for spinach, canned artichoke hearts, etc.
By - Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
White Asparagus with Tarragon Cream and Toasted Panko
To grow white asparagus, the shoots are covered with soil as they grow, so that there is no exposure to sunlight, which keeps it white. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Oven Baked Criss Cross Potatoes
My mother used to make these Oven Baked Criss Cross Potatoes when we were kids. They are called criss cross potatoes….. I guess my brother will be making these tonight!
- Prep: 20 mins
- Cook: 1 hr 15 mins
- Yields: 6 Servings
Charmoula Smothered Eggplant
Charmoula Smothered Eggplant is a delicious Moroccan side dish. Charmoula is the original Moroccan seasoning, usually used on fish, but it works really well on eggplant.
- Prep: 1 hr
- Cook: 30 mins
- Yields: 4 Servings
Parmesan Roasted Cauliflower
Cauliflower features prominently on my blog. I looked through my archives and realized I have a thing for cauliflower! I especially like roasting vegetables, probably due to the fact that I grew up in the midwest in the '60s when all vegetables were boiled to a flavorless mush.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Chickpea, Red Pepper, & Spinach Salad with Harissa
This is a wonderful Moroccan salad with a great depth of flavor. Harissa is what my husband calls the ketchup of north Africa. Harissa is a Tunisian hot chili pepper paste made with roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is also popular in Moroccan cuisine.
- Prep: 20 mins
- Cook: 35 mins
- Yields: 6 Servings
Savory Egg Custard (Chawanmushi)
Japanese Comfort Food - My friend Yoko from Japan, directed me step by step on how to make this dish. We were served this several times while we were there. Chawanmushi literally means "tea cup steam" or "steamed in a tea bowl". It is a Japanese egg custard. Chawanmushi can be eaten either hot, cold or room temperature.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Swedish Creamed Potatoes
These Swedish Creamed Potatoes go really well with Swedish Meatballs and is a staple in most Scandinavian homes.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Sage Potatoes with Garlic
Sage is used in many recipes in the autumn and winter months. I had an enormous amount of sage growing in the backyard for the past several years and now it's all dead! I'm not sure what happened. I live in Los Angeles, where it rarely gets cold. I recently bought a new sage plant. It has about 6 leaves on it, which I used for these delicious potatoes.
- Prep: 20 mins
- Cook: 1 hr 15 mins
- Yields: 8 Servings
Kale & Quinoa Salad with Lemon Garlic Dressing
Kale has been deemed the number one superfood, a nutritional powerhouse. The benefits of eating kale are too numerous to list. I was recently in a supermarket and notice a whole wall of kale in the salad section. There is some sort of kale salad on almost every restaurant menu these days. Quinoa (pronounced 'keen-wah') is another superfood, which is a complete protein. It has the perfect ratio of carbohydrates, proteins, and fats and is one of the best sources of protein you can get from a plant source. By pairing these two superfoods, you've now got an explosion of nutrition, not to mention flavor!
- Prep: 20 mins
- Cook: 15 mins
- Yields: 6 Servings
