Bring three quarts of water to a rolling boil in a large pot; add salt to flavor pasta if desired. Add pasta, stirring occasionally. Boil pasta for 6-8 minutes in an uncovered pot, until al dente. Remove from heat, drain…
Posts categorized as "Side Dishes"
Maple Roasted Root Vegetables
The addition of pure maple syrup enhances the earthy sweetness of the vegetables when slow roasted.
Tzatziki and Veggie Mezze
The traditional taste of tzatziki, a refreshing staple on Greek tables, comes through in this slimmed down version that uses cottage cheese. Mezze are small dishes served as appetizers…made even better with a glass of white wine.
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Brussels sprouts have made a big comeback, and terrific recipes like this one are the reason why. The recipe mixes sweet, smoky and nutty ingredients in a salad that will become a cold weather favorite.
Black Walnut Wild Rice
This is a dish full of wild and distinct flavors and a delightful chewiness thanks to the earthiness of both the black walnuts and wild rice.
Butterflake Rolls
This recipe requires patience – and not much more. It’s easy to make, requires no kneading and the reward for waiting lies between the tender layers in the lightest of dinner rolls. The method involves a long, slow, cold ferment of the dough. In bread making, this wait allows the gluten forming to calm down, relax and helps develop flavor.
This is Quite a Pickle
Lactic acid fermentation relies on beneficial cultures to break down natural sugars in pickled products producing a variety of healthful substances, like lactic acid bacteria, helpful in aiding digestion and maintaining the nutritional benefits of foods. These cucumber pickles (you can also use zucchini, if preferred) undergo a relatively short fermentation period in the refrigerator so you’ll have to wait awhile to enjoy these pickles but they turn out perfectly crispy and crunchy, just the way everyone likes them.
Double-Time Rosemary French Fries
Yikes! Two days to fry a French fry? Yes, but the small extra step is worth the results, a crispy fry with a tender middle. Vegetable oil, with its high smoking point and flavor neutral profile, is the only choice for turning out the ideal fry. (By the way—yes! You do rinse the fries after the first frying to get rid of excess oil. Don’t skip this step!)
Roasted Potatoes with Garlic, Lemon and Oregano
This flavorful dish, next to chicken or lamb, has a tendency to steal the show. Make extra for when the guests say, “More, please.” Why a combination of dried and fresh oregano? Dried is intense in flavor and can hold up in the heat of the oven. Adding fresh adds a bright minty flavor at the finish.
Fried Tomatoes with Garlic
There’s only one thing that could make fresh, homegrown tomatoes better and that’s garlic. Serve them with a rice or grain dish, alongside grilled meats or with a thick slice of grilled bread to sop up the wonderful juices.