Cuisine: Side dish
Maitake Wild Rice Salad
Maitake mushrooms sometimes called Hen-of-the-Woods, or "dancing mushrooms" in Japan, are found at the base of trees, particularly old-growth oaks or maples. Compared to other mushrooms, maitake has shown better results in preventing and treating cancer and other health conditions. Maitake also has a positive effect on overall immunity. This Maitake Wild Rice Salad uses walnuts, which pair well with the nutty wild rice. I actually used a wild rice blend which is finished with lemon juice.
By - Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Blistered Shishito and Corn Salad
Shishito peppers have become popular. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! This Blistered Shishito and Corn Salad is a flavorful salad to add to your repertoire.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Grilled Broccoli
This Grilled Broccoli is something I will have on repeat. It's marinated in soy sauce, honey, Worcestershire, and ketchup, which gives the broccoli so much flavor. It's ready for the grill in 10 minutes, alternatively, you can roast it in the oven at 425°F for 16-20 minutes.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Mushroom & Leek Bread Pudding
This make-ahead Mushroom & Leek Bread Pudding from Ina Garten is a great side dish for any holiday meal or brunch. Bread pudding is typically a dessert, but this is a savory version. It sits overnight in the refrigerator and is baked the next day.
- Prep: 10 mins
- Cook: 2 hrs 5 mins
- Yields: 8 - 10 Servings
Cheesy Baked Asparagus
I love making asparagus and am always trying to find new ways to serve it. This Cheesy Baked Asparagus is seriously easy to make and is so good. It's the perfect no-fuss side dish.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Orange-Braised Carrots & Parsnips
These Orange-Braised Carrots & Parsnips are slow-roasted at a very low temperature, which intensifies the flavor. Parsnips are cousins to carrots, with a similar texture to potatoes. I love parsnips and feel like they are underutilized in the US. They have a sweet and mildly nutty taste.
- Prep: 25 mins
- Cook: 1 hrs 35 mins
- Yields: 6 Servings
Melting Cabbage
Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.
- Prep: 15 mins
- Cook: 55 mins
- Yields: 4 Servings
Crispy Roasted Rosemary Sweet Potatoes
I grew up on canned yams with a pound of brown sugar and butter... Yes, there were a tad sweet! This recipe for Crispy Roasted Rosemary Sweet Potatoes, are sliced very thin and roasted with shallots and rosemary. It's my new favorite way to make them. You can serve this for a holiday meal or any weeknight meal.
- Prep: 15 mins
- Cook: 1 hrs 10 mins
- Yields: 4 Servings
French-Cut Green Beans With Dill Butter
I love green beans and I adore fresh dill. These French-Cut Green Beans with Dill Butter are a match made in heaven. Frenching green beans is easy, if you have a French Cut Green Bean Cutter. French cut green beans are basically julienned, or thinly sliced green beans. Yes, you can do it by hand, but why?!
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Indian Spiced Zucchini and Tomatoes
I made Indian-Spiced Salmon and served it with this Indian Spiced Zucchini and Tomatoes. Low in calories and high in flavor, this zucchini and tomatoes dish which uses turmeric, is a powerful antioxidant has anti-inflammatory properties.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
