Category: Sides
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Sauteed Parsnips and Carrots
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Sauteed Parsnips and Carrots A tasty combination of sauteed parsnips and carrots with a butter/thyme glaze.
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Rainbow Chard with Pine Nuts, Parmesan, and Basil
Rainbow Chard with Pine Nuts, Parmesan, and Basil Ingredients: 13 to 14 oz. Rainbow chard (about 1 large bunch) 1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts Kosher salt 1 Tbs. minced garlic 1 Tbs. cold unsalted butter, cut into 4 pieces 1/4 cup grated Parmigiano-Reggiano 1/4 cup thinly sliced fresh basil leaves (8…
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Pan-Roasted Garlic-Butter Mushrooms
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Pan-Roasted Garlic-Butter Mushrooms Ingredients: 3 Tbs. unsalted butter 2 Tbs. canola oil 1 lb. cremini mushrooms, trimmed and halved, if large 4 cloves garlic, minced 4 Tbs. fresh flat-leaf parsley, chopped Kosher salt and freshly ground black pepper 2 Tbs. dry white wine 1 tsp. fresh lemon juice
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Crispy Smashed Roasted Potato
Crispy Smashed Roasted Potato Ingredients: 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter) 2-3/4 tsp. kosher salt 1/2 cup extra-virgin olive oil
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Chickpeas with Bay Leaves and Herbs
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Chickpeas with Bay Leaves and Herbs Ingredients: 1 lb. dried chickpeas (about 2-1/2 cups) 1 small yellow onion, peeled and quartered 3 large sprigs fresh flat-leaf parsley 3 large sprigs fresh thyme 2 bay leaves Kosher salt
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Corn, Sweet Onion & Zucchini Sauté with Fresh Mint
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Corn, Sweet Onion & Zucchini Sauté with Fresh Mint Ingredients: 2 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil 1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion) 1 tsp. kosher salt; more to taste 1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini) 2…