Cuisine: Side dish
Purple Baby Artichokes in White Wine and Garlic
These beauties just came from the farmers market. The baby Purple artichoke is more properly and commonly known by its given name, Fiesole. They are easy to prepare, cook and eat because they haven’t developed the fuzzy portion of the choke in the center.
By - Prep: 10 mins
- Cook: 25 mins
Roasted Balsamic Potatoes, Onions and Broccoli
Some of my best recipes have come off the packages of products. This one I found on the side of a bag of Pacific Gold Baby White Potatoes. It was one of those things that I happened to have all the ingredients and I have a daughter whose is mad keen for balsamic soaked anything. It goes well with Uncle Russell’s Flank Steak.
- Prep: 5 mins
- Cook: 1 hrs
- Yields: 4 Servings
Spicy Caramelized Cauliflower with Raisins
Golden raisins, called "sultanas" outside the US, are made from the sultana grape, treated with sulfur dioxide to maintain their golden color, and dried either on the vine or on special drying racks. I love using golden raisins in salad and a variety of sautéed dishes. In the past, I have made Spinach with Raisins & Pine Nuts, Sautéed Brussels Sprouts With Bacon & Golden Raisins, and Swiss Chard with Golden Raisins & Almonds. Last night I used cauliflower. Adding red pepper flakes really compliments the sweetness of the raisins.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 4 Servings
Carrot Rice Pilaf
This Carrot Rice Pilaf is a very simple, yet delicious side dish. The carrots and celery leaves make it look so colorful.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 6 Servings
Asparagus Gratinato with Grana Padano
Asparagus Gratinato with Grana Padano is delicious and easy to roast. Grana Padano is one of the most popular cheeses of Italy. The name comes from the noun grana, which refers to the distinctively grainy texture of the cheese. Though similar to Parmigiano Reggiano, Grana Padano is inexpensive because areas producing the cheese are bigger. Grana is less crumbly, milder and less complex than Parmigiano Reggiano.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
Chilled Broccoli & Snap Peas with Creamy Tarragon Dressing
Chilled Broccoli & Snap Peas with Creamy Tarragon Dressing is sucn nice and refreshing salad for your summer BBQ or picnic.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 6 - 8 Servings
Long Lake Lentil Salad
This recipe comes from my friend Jacki. She calls it Long Lake Salad. Du Puy lentils or French green lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. They're especially good in salads since they remain firm after cooking and have a rich flavor. They cook a bit slower than other lentils. I used golden raisins and dried apricots instead of currants and added goat cheese and toasted walnuts.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
Havana Black Beans
The perfect accompaniment to Cuban Chicken with Pineapple and Cuban Style Rice and Peas.
- Prep: 8 hrs
- Cook: 2 hrs
- Yields: 8 Servings
Spring Vegetables Steeped in Dashi (Ohitashi)
Ohitashi is a method of steeping vegetables in a delicate dashi, which infuses ingredients with umami and lovely flavor but retains the food's natural taste and sensibility. The trick is to first blanch and shock the vegetables (quickly boiling in water, "blanching," then halting the cooking by plunging in ice-water, a.k.a. "shocking"). By partially cooking this way, you transform ingredients from the raw state, but still retain their integrity, and allow them to absorb the dashi. Ohitashi is very versatile, and you can prepare it with green beans, spinach, shishito peppers, broccoli, snap peas, sugar peas, cherry tomatoes, and all kinds of mushrooms. I used asparagus, sugar snap peas, shiitake mushrooms and green onions.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Cuban Style Rice and Peas
This Cuban Style Rice and Peas is another versatile dish where you can add left over chicken pieces, or ham. This rice freezes well. Reheat in microwave with a about a 1-2 Tablespoons of water. Serve this with Cuban Pineapple Chicken and Havana Black Beans.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
