Cuisine: Side dish

Frenched Green Beans Almondine

I love making Frenched Green Beans Almondine. If you don't have a green bean frencher, go get one! I actually think it's fun to use. These green beans are a lighter alternative to the classic green bean casserole for your holiday dinner.

By Leslie Blythe

Asparagus & Prosciutto Bundles

I love these Asparagus & Prosciutto Bundles, which are a side dish from Ina Garten's Make It Ahead cookbook. The only thing I did not do was to use truffle butter. I am not a fan of truffles.

By Leslie Blythe

Zucchini Ribbons with Herbs & Parmesan Cheese

Zucchini Ribbons with Herbs & Parmesan Cheese is beautiful and delicious. If you want to impress your guests, try cutting your vegetables in a new and different way. I think it's so important to make your meal appealing to the eye. This zucchini was a huge hit at our dinner table.

By Leslie Blythe

Zucchini Fried in Kewpie Mayonnaise

When I was in Japan, my friend Yoko told me about this recipe, which her mother used to make her. It sounded completely bizarre, but I had to try it! I'm glad I did. It creates a delicious crust and offers a rich, slightly sweet and tangy flavor.

Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. It is made with egg yolks instead of whole eggs, and the vinegar is a blend of apple and malt vinegars.

By Leslie Blythe

Garlic Red Potatoes with Parmesan Cheese

These potatoes are DELICIOUS! You must try them. The lemon juice makes it.

By Leslie Blythe

Moroccan Zucchini Salad

This Moroccan Zucchini Salad has ground cinnamon, which gives it a unique flavor.

By Leslie Blythe

Brussels Sprouts Parmyère

These Brussels Sprouts Parmyère are cooked with leeks, heavy cream and Swiss Gruyère & Parmesan cheeses, showcasing the rarely experienced cruciferous softness and sweetness. Enhanced by fresh lemon juice and a touch of nutmeg, the dish is rich, dynamic and emits a nutty, warming aroma.

By Leslie Blythe