Kale With Macadamia Nuts

July 18, 2012 by Leave a Comment
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Kale With Macadamia Nuts
Recipe Type: Side Dish
Ingredients
  • 2 tablespoons honey, divided
  • 1/2 cup 365 Everyday Value Roasted & Salted Macadamia Nuts
  • 2 bunches kale, thick stems removed, leaves thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 1/2 tablespoons 365 Everyday Value Creamy Almond Butter
Instructions
  1. Preheat oven to 350°F. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. Bake on a parchment-paper-lined baking sheet, tossing two or three times, until golden brown, 10 to 12 minutes. Cool and roughly chop.
  2. Arrange kale in a large, deep skillet. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. Drizzle over kale, cover and cook over medium heat, tossing occasionally, until wilted and just tender, about 5 minutes. Scatter nuts over the top and serve.

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Filed Under: Recipes, Sides

La Madeleine Ham and Potato Gratin Replica Recipe

July 17, 2012 by Leave a Comment
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La Madeleine Ham and Potato Gratin Replica Recipe
Recipe Type: Side Dish
Ingredients
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 2 1/2 pounds red potatoes, sliced 1/8-inch thick
  • 3/4 pound ham, diced into 3/4-inch cubes
  • 1 1/2 cups Gruyere cheese, grated
  • Ground pepper, to taste
Instructions
  1. Combine the cream, half-and-half, garlic, salt and pepper in a large saucepan. Add the sliced potatoes and stir well to completely coat them with the cream mixture. Bring to a simmer and cook for 25 minutes or until the potatoes are tender.
  2. Gently stir in the diced ham. Do not let the potatoes boil. When the potatoes are tender, adjust the seasonings and pour into a 10 x 8-inch baking dish. Sprinkle with the cheese and bake in the center of a preheated 425 degree F oven until golden on top and the potatoes are completely tender, about 20 minutes.

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Filed Under: Recipes, Restaurant Replica Recipes, Sides

Fingerling Potatoes with Herb Vinaigrette

July 16, 2012 by Leave a Comment
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Fingerling Potatoes with Herb Vinaigrette
Recipe Type: Side Dish
Serves: 7
Ingredients
  • 2 pounds red or yellow fingerling potatoes (small new potatoes), scrubbed and halved
  • Kosher salt
  • 1/4 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 small shallot, minced (about 2 Tbsp)
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 Tbsp minced fresh basil leaves
  • 1 teaspoon minced fresh oregano leaves
  • 1/2 teaspoon of Dijon mustard
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry vermouth
Instructions
  1. Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.
  2. While potatoes are cooking, prepare the herb vinaigrette. In a small bowl, whisk together the lemon juice shallots, thyme, basil, oregano, mustard, sugar, salt, pepper, and olive oil.
  3. Strain potatoes from the water and place them in a large bowl. Sprinkle the potatoes generously with salt and pepper. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak in the vermouth and then add the herb vinaigrette. Gently toss until all potatoes are coated with the vinaigrette. Let sit for at least 10 minutes before serving.
  4. Serve slightly warm, room temperature, or chilled.

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Filed Under: Recipes, Sides

Risotto Primavera

July 14, 2012 by Leave a Comment
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Risotto Primavera
Recipe Type: Side Dish
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6
Ingredients
  • 1/4 cup thinly sliced celery
  • 1/4 cup thinly sliced shallots
  • 2 cloves garlic, minced
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup long-grain rice
  • 1 14-ounce can reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1/2 cup fresh or frozen peas, thawed
  • 1/2 cup coarsely chopped zucchini
  • 1/2 teaspoon finely shredded lemon peel
Instructions
  1. Place the butter into a saucepan over medium heat. Once melted, add the celery, shallots , garlic, and pepper and sauté for 2 minutes. Stir in the rice, cook for an additional 2 minutes, stiffing frequently, and then slowly stir in the broth and the water.
  2. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the rice mixture for 25 minutes.
  3. Add the peas, zucchini, and lemon peel to the pan, stir to combine and then cover the pan and let stand for 5 minutes before serving.

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Filed Under: Recipes, Sides

Spring Vegetable Saute

July 13, 2012 by Leave a Comment
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Spring Vegetable Saute
Recipe Type: Side Dish
Ingredients
  • Zest and juice from 1 lemon plus more juice for seasoning
  • 2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
  • 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
  • Kosher salt
  • 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2″ pieces
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 tablespoon unsalted butter
  • 1 medium red onion, finely chopped
  • Freshly ground black pepper
  • 2 tablespoons thinly sliced fresh mint leaves
Instructions
  1. Line a baking sheet with a kitchen towel. Fill a medium bowl with water; add lemon juice. If using baby artichokes, working one at a time, cut away tough outer leaves until only pale-yellow leaves remain. Cut 1/2″ off tops; trim stems. Halve artichokes lengthwise, if desired, then remove choke with a spoon. Place in lemon water as you finish. If using globe artichokes, remove stems and all leaves. Scrape out chokes with a spoon; cut each artichoke heart into 4 quarters and add to lemon water.
  2. Cook fava beans in a large pot of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel and discard outer skins; transfer to prepared baking sheet (if using edamame, boil for only 1 minute; no peeling needed). Repeat cooking process with asparagus and artichokes, returning water to a boil between batches and cooling in ice water before transferring to prepared baking sheet, 3-4 minutes for asparagus and 5-6 minutes for artichokes (1-2 minutes if frozen).
  3. Heat 2 tablespoons oil and butter in a large skillet over medium heat; add onion and sauté until translucent, about 5 minutes. Increase heat to medium-high. Add vegetables and cook, stirring occasionally, just until heated through, about 5 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.
  4. Transfer vegetables to a serving bowl. Drizzle with oil; garnish with mint and zest.

Recipe Source  Bon Apetit May 2012

Filed Under: Recipes, Sides

BLT Pasta Salad

July 8, 2012 by Leave a Comment
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BLT Pasta Salad
Recipe Type: Side Dish
Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Serves: 10
Ingredients
  • 1 (16 ounce) package medium seashell pasta
  • 1 pound sliced bacon
  • 1 1/2 cups light Ranch-style salad dressing
  • 1 small onion, chopped
  • 2 tomatoes, chopped
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
  2. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp.
  3. Remove from the pan and drain on paper towels.
  4. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much.
  5. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.

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Cornbread Casserole

July 7, 2012 by Leave a Comment
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Cornbread Casserole
Recipe Type: Side Dish
Ingredients
  • 1 large onion, chopped
  • 1/2 cup butter
  • 2 tablespoons milk
  • 2 large eggs
  • 2 (8.5 ounce) boxes Jiffy corn muffin mix
  • 2 (14.75 ounce) cans cream-style corn
  • 1 (4 ounce) can diced green chiles, drained
  • Chopped pimentos to taste, optional
  • 1 cup (8 ounce carton) sour cream
  • 1 1/2 cups shredded sharp Cheddar cheese
Instructions
  1. Heat oven to 425 degrees F. Grease a 9 x 13-inch baking pan; set aside.
  2. Cook onion and butter in a saucepan set over medium-high heat until onion is browned; set aside.
  3. In a separate bowl, mix together milk, eggs, corn muffin mixes, creamed corn, chiles and pimentos. Spread mixture into baking pan.
  4. Top with sauteed onions. Swirl sour cream through mixture in pan. Sprinkle with cheese. Bake 35 minutes. Let sit 10 minutes before cutting.
  5. Serves 8 to 12 as a side dish.
  6. Keeps well refrigerated.

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Filed Under: Recipes, Sides

Baked Rice with Spinach and Parmesan Cheese

July 6, 2012 by Leave a Comment
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Baked Rice with Spinach and Parmesan Cheese
Recipe Type: Side Dish
Serves: 8
Ingredients
  • 1/2 cup finely chopped onion
  • 3 tablespoons olive oil
  • 4 1/2 to 5 cups chicken broth
  • 2 cups long grain rice, uncooked
  • 1/4 to 1/2 teaspoon pepper
  • 6 ounces coarsely chopped spinach, about 4 cups
  • 2 to 3 tablespoons chopped fresh herbs, such as dill, basil, thyme, chives
  • 1 cup shredded fresh Parmesan cheese, about 4 ounces
  • salt, to taste
Instructions
  1. Heat oven to 400°.
  2. In a medium saucepan or saute pan, heat olive oil over medium heat. Add onion and cook, stirring, until onion is wilted. Add 4 1/2 cups of chicken broth and continue cooking until it comes to a simmer.
  3. Put the rice in a colander or mesh strainer and rinse with cold water; transfer to a lightly greased 3-quart casserole and stir in the broth and onion mixture. Bake, uncovered, stirring occasionally, for 25 minutes, or until liquid is almost absorbed. Remove from oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Add salt, to taste. Add a little more chicken broth, if needed. Cover and cook for 5 minutes longer.
  4. Stir to fluff and serve.

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Filed Under: Recipes, Sides

Greek Garlic Lemon Potatoes

July 5, 2012 by Leave a Comment
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Greek Garlic Lemon Potatoes
Recipe Type: Side Dish
Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 4 medium potatoes, Yukon Gold, each potato cut lengthwise into 8 wedges
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh parsley leaves, minced
Instructions
  1. Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes).
  2. Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.
  3. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes.
  4. Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well.
  5. Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
  6. Sprinkle with parsley, stir gently to distribute; serve immediately. (optional – add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.

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Filed Under: Recipes, Sides

Tomato Zucchini Casserole

July 2, 2012 by Leave a Comment
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Tomato Zucchini Casserole
Recipe Type: Side Dish, Entree
Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
Serves: 4
Ingredients
  • 1 1/2 cups grated Cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • 1/4 cup butter
  • 2 tablespoons finely chopped onion
  • 3/4 cup fine bread crumbs
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
  2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

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Filed Under: Main Dishes, Recipes, Sides
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