Salad and Side dishes Category

Herbed Potato Salad

Sunday, August 1st, 2010

Ingredients 3  pounds  Yukon gold potatoes 1  cup  dry white wine 3  tablespoons  white wine vinegar 2  tablespoons  extravirgin olive oil 1  tablespoon  whole-grain Dijon mustard 3/4  teaspoon  salt 3/4  teaspoon  freshly ground black pepper 2  garlic cloves, minced 1/2  cup  thinly sliced chives 2  tablespoons  chopped fresh parsley 1  teaspoon  chopped fresh tarragon Directions […]

Lemony Green Beans

Sunday, March 13th, 2011

Ingredients 1 pound green beans 1/2 teaspoon grated lemon rind (original recipe called for 1 teaspoon, but was a bit too lemony) 1 tablespoon fresh lemon juice 1 1/2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper Directions Steam green beans 5 minutes or until crisp-tender. Drain and rinse with cold water; drain […]

Maple Glazed Carrots

Wednesday, May 4th, 2005

Another yummy Thanksgiving treat from the Williams-Sonoma Thanksgiving Cookbook (complements of Thad’s Recipe Collection) Ingredients * 3 lbs carrots, peeled and cut on the diagonal into 1 inch pieces (or just use baby carrots) * 5 cups chicken stock * 3/4 cup pure maple syrup * 5 tablespoons unsalted butter * 1 1/2 tablespoons cider […]

Mediterranean Quinoa Salad

Monday, December 12th, 2011

Ingredients 1.5 cups dry quinoa, rinsed 1 tbsp coconut oil (other other cooking oil) 1 medium cucumber, diced 1 cup cherry or grape tomatoes, quartered 1/2 cup olives, minced 1/2 cup basil, finely chopped 1 tbsp olive oil 2 tbsp lemon juice sea salt to taste goat or feta cheese crumbles (optional) Directions Rinse quinoa […]

Nick’s Sweet Potato Fries

Saturday, August 21st, 2010

Ingredients 1 sweet potato 2 tablespoons olive oil 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon coriander 1 teaspoon kosher salt 1 teaspoon parsley 1/8 teaspoon black pepper honey Directions Preheat oven to 425. Cut sweet potato into strips.  Put into gallon ziploc bag.  Add olive oil and toss.  Mix herbs.  Add to ziploc bag […]

Parsly Red Potatoes

Sunday, May 1st, 2005

Ingredients * 1 1/2 pound new red potatoes * 1 tablespoon vegetable oil * 1 medium onion, chopped * 1 clove garlic, minced * 1 cup chicken broth * 1 cup chopped fresh parsley, divided * 1/2 teaspoon pepper Directions Peel a strip of skin from around the middle of each potato. Place in cold […]

Pomegranate Quinoa Salad

Wednesday, February 3rd, 2016

Ingredients 3 cups cooked quinoa Seeds from 1 pomegranate ½ cucumber, diced ¼ cup flat leaf parsley, diced 12 cherry tomatoes, diced 4 green onions, chopped 2 T apple cider vinegar 2 T lemon juice 2 T olive oil Zest from 1 lemon Salt & pepper to taste ½ cup toasted almond slivers Directions Mix […]

Ratatouille

Saturday, June 4th, 2011

Ingredients 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup parmesan cheese, grated 2 zucchini, sliced 1 large onion, sliced into rings 2 cups fresh mushrooms, sliced 1 green bell pepper, sliced (optional) 2 large tomatoes, chopped Directions Preheat oven […]

Roasted Asparagus

Monday, April 11th, 2005

Ingredients * 1 pound asparagus, trimmed * 1 teaspoon olive oil * 1/4 teaspoon salt * 1/4 teaspoon pepper Directions Preheat oven to 400?. Toss asparagus, olive oil, salt and pepper. Lay the asparagus on a cookie sheet and bake for 5 minutes. Cooking Light Magazine

Roasted Asparagus with Balsamic Browned Butter

Monday, April 11th, 2005

Ingredients * 2 pounds asparagus, trimmed * cooking spray * 1/4 teaspoon (kosher) salt * 1/8 teaspoon pepper * 2 tablespoons butter * 2 teaspoons soy sauce * 1 teaspoon balsamic vinegar Directions Preheat oven to 400?. Lay the asparagus on a cookie sheet. Coat with cooking spray. Sprinkle with salt and pepper. Bake for […]