Broccoli and Parmesan Gratin
13 10 2010
This was an easy way to use up broccoli. Even my teenager, who claims to hate broccoli, ate it. It makes a nice side dish or pair it with some roasted potatoes or a nice grain for a full meal. Of course, I also served it with a crisp green salad.
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Tags: broccoli
Categories : Brunch, Vegetable side dish
Indian Style Roasted Cauliflower
23 08 2010
I made this simple curried roasted cauliflower dish for a potluck back-to-school barbecue and it was a huge hit. It is quite easy to make and super yummy as a side dish to grilled fish or maybe an Indian curry.
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Tags: cauliflower
Categories : Indian, Vegetable side dish
Creamed Collard Greens
19 04 2010
Can you tell that I like greens? Dark, leafy greens are so satisfying and extremely healthy. Usually collard greens are prepared with pork fat. This recipe is completely vegetarian and is the best version of vegetarian style collard greens I have ever tasted. This recipe makes a large amount so it is great as a side dish for Thanksgiving or any large gathering. Of course, you can cut this recipe in half. These creamed greens can be refrigerated overnight and then reheated before serving. Read the rest of this entry »
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Tags: Greens
Categories : Greens, Vegetable side dish
Asparagus Salad with Pine Nuts
16 04 2010
We are into asparagus season. I love it and am always looking for new ways to make it. I tried this recipe, and I thought the dressing had a nice little kick to it. This is very easy to make.
2 bunches asparagus
½ cup raw pine nuts
3 tbsp oil
3 cloves garlic, minced
¼ cup fresh orange juice
3 tbsp light soy sauce
2 tbsp Japanese rice vinegar
1 tbsp agave
1 tbsp dark sesame oil
1 tsp Asian chile sauce
2 tbsp chopped cilantro
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Tags: asparagus
Categories : salad, Vegetable side dish
Zucchini and Rice Gratin Provencal Style
7 04 2010
Usually I wait until the heart of the summer to start cooking with zucchini. That is when my mother gives me a never-ending supply from her garden. However, I happened to have a few zucchini in my refrigerator yesterday, so I guess I was anticipating that bountiful harvest and the lovely fresh tastes of summer produce. I put together this gratin dish in under an hour. Of course, using a pressure cooker to cook the brown rice sped up the process. You can put together all of the parts to this recipe while the rice is cooking. Then simply assemble and bake. This recipe can be made up to a day in advance before the final baking, making it an ideal dish for entertaining. Once again, I used EVOO’s Tuscan Herb olive oil for roasting the vegetables and drizzling on the rice. You can use just plain extra virgin olive oil, but you may want to add more herbs like some fresh basil and oregano.
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Tags: tomatoes, zucchini
Categories : Main Dish, Rice, Vegetable side dish
Braised Fennel and Potatoes
6 04 2010
I love fennel. It has a beautiful subtle anise or licorice flavor. You can use it raw in salads but one of my favorite ways of preparing fennel is braising. Braising involves searing the vegetable first then adding liquid and cooking until tender. I served this dish with my Easter dinner and my boys loved it, even the one who says he doesn’t like fennel and onions.
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Tags: fennel, Potatoes
Categories : Potatoes, Vegetable side dish
Sweet Potatoes, Caramelized Apples and Greens
3 04 2010
As usual, it was time to use up an odd assortment of vegetables in my refrigerator. I love sweet potatoes simply roasted with sea salt and olive oil or butter. I also know that people love to pair sweet potatoes with more sweetness. Usually I find that to be cloyingly sweet, like those marshmallow and sweet potato combinations at Thanksgiving. However, in the case of this recipe, I thought the slightly bitter greens would compliment the sweetness of the caramelized apples and the sweet potatoes. I was right. It was delicious and naturally sweet as so much of God’s wonderful produce is. Remember you can use any combination of braising greens like mustard greens, kale, collard and beet greens in this recipe.
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Tags: apples, Greens, sweet potatoes
Categories : Greens, Vegetable side dish
Whole Roasted Cauliflower with Olive Oil and Capers
3 04 2010
I found this inspiration on epicurious.com. I love cauliflower but no one else in my family does. I have been trying to come up with ways to fix cauliflower so that they will eat it. I tried this recipe and they actually enjoyed it. I was thrilled. This is so simple. You can use a basic olive oil or if you have any fused olive oils like EVOO’s Tuscan Herb or Roasted Garlic olive oils, they pair nicely with the cauliflower. This is delicious hot or served room temperature. I am thinking of making it for an Easter picnic tomorrow.
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Tags: cauliflower
Categories : Vegetable side dish
Baked Polenta with Kabocha Pumpkin, Greens, and Sage
26 03 2010I love making polenta. It is easy and so versatile. If you make a big casserole of polenta, it can be made ahead and serves lots of guests. You really can’t go wrong. I had pumpkin and swiss chard and spinach to use up in my refrigerator so I came up with this dish. You could also use butternut squash and any braising greens you like. I added in a smoked gouda at the end which gave it quite a nice smoky flavor. My husband said it reminded him a little of bacon. Of course, if you want a milder flavor so that you can taste more of the sage, use shredded mozzarella instead. I wanted to feature EVOO’s Sage and Mushroom oil in this dish but I think the smoked cheese was too strong for it. I did roast the pumpkin in that oil and it gave off a great aroma. So I think I can refine this dish by taking out the smoky flavor and accenting more with the sage which goes so beautifully with winter squash. Read the rest of this entry »
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Tags: chard, pumpkin, spinach, squash
Categories : Italian, Main Dish, Vegetable side dish
Salt-Crusted Beets with Horseradish Sauce
17 03 2010
I found this recipe online and had to try it. I have seen fish cooked before in a salt crust to retain moisture, but I had never thought about roasting vegetables in a salt crust. Being curious, I had to experiment. I tried using a very coarse sea salt instead of kosher salt and I was not completely successful. I could not get the large crystals to stick to the beets. So I do recommend using kosher salt instead. Despite a partial failure, the beets still turned out moist and the horseradish, thyme and orange imparted a lovely flavor. My husband loved them. The first night I served them warm, sliced with the horseradish sauce. The next night I cut them up and used them in the Spaghetti with Greens and Beets recipe. Both ways worked great. These beets would also be lovely in a green salad.
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Tags: beets
Categories : salad, Vegetable side dish
Katherine
vegoutgourmet.com 