Cuisine: Side dish

Baked Tomatoes with Mozzarella, Parmesan and Basil

These Baked Tomatoes with Mozzarella, Parmesan and Basil are basically Caprese tomatoes. They are simple and easy to prepare and then are ready in 10 minutes.

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Country Garden Potatoes

This recipe for Country Garden Potatoes is from one of my favorite cookbooks called, Beyond Parsley: Beautiful Food Presented by the Junior League of Kansas City, Missouri. Diced red and green bell peppers, add a colorful crunch to the dish.

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Sherried Tomatoes

These Sherried Tomatoes are delicious and make a great side dish to your meal. There is a subtle touch of fresh dill and they can be made 1 hour ahead and then are put under the broiler for a few minutes until the cheese melts and is bubbly and golden.

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Brussels Sprouts Tarte Tatin

My daughters and their roommates had a "Friendsgiving" brunch on Sunday and Zoe made this Brussels Sprouts Tarte Tatin. Unfortunately, yet again, I did not have any since I am apparently not their friend! It looks good to me, though Zoe said it could probably benefit from pancetta or some bacon. It is best served right away (they’re not a great make-ahead option), so plan accordingly.

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Roasted Broccoli and Cherry Tomatoes

This Roasted Broccoli and Cherry Tomato side dish is effortless to make. It's all tossed together, roasted on a sheet pan and topped with Parmesan cheese. 

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Herb-Stuffed Tomatoes

These Provençal-style Herb-Stuffed Tomatoes are easy to prepare and make a great starter or side dish. It would pair well with a nice steak or even fish.

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Maple-Glazed Green Beans

This recipe for Maple-Glazed Green Beans is absolutely delicious. It involves bacon, maple syrup, bourbon and dried cranberries. It's sweet and savory with minimal effort.

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Artichoke Hearts and Peas

This recipe for Artichoke Hearts and Peas comes from Jacques Pepin’s Poulets & Legumes cookbook: “I love frozen baby peas, which are the smallest, sweetest peas. Frozen artichokes are another favorite. I always keep both on hand, so I can put this dish together whenever I have to feed unexpected guests.”

The combination of sweet peas and the slight acidic artichokes work really well together.

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Cherry Tomato Confit

Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.  You can serve this Cherry Tomato Confit, and the flavorful oil, on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.

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Cucumber & Radish Salad in a Yogurt Dressing

This Cucumber & Radish Salad in a Yogurt Dressing is light and refreshing. Crunchy slices of cucumbers and sharp pungent radishes and a winning combination. Radishes have many health benefits. The one that interests me most is that they contain compounds that help purge cancer-causing substances and prevent the development of tumors. The crunchy detoxifiers are thought to help protect the body against colon, kidney, intestinal, stomach and oral cancer, in particular.

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