Side Dishes

Moroccan-Spiced Roasted Vegetables

MAIN DISH From epicurious.comThese are DELICIOUS – especially the shallots – which are stronger anti-oxidants than other onions!Serves 12 Ingredients: 2 lbs shallots, halved or quartered4 Tbsp olive oil4 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes4 large red bell peppers, cut into ½- thick strips2 lbs sweet potatoes, peeled and cut…

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Mashed Sweet Potatoes and Pears

SIDE DISH From Bon Appetit; November 1994 If you’re watching calories, use decreased amounts of butter, nectar and sugar. Also, you can use this as a healthy version of dessert. Ingredients: 5 lbs red-skinned sweet potatoes (yams)4-6 Tbsp unsalted butter, room temperature4 large firm but ripe Bartlett pears, peeled, cored, cut into 1/3 inch-thick slices1/2…

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Green Beans with Sesame Vinaigrette

Adapted from www.epicurious.com. Makes 6 servings. Ingredients: 1 1/2 lbs green beans, trimmed3 Tbsp olive oil1 tsp Asian sesame oil1 Tbsp white wine vinegar2 tsp Dijon mustard1/4 – 1/2 tsp salt, to taste1/4 tsp black pepper2 Tbsp sesame seeds, toasted (you can purchase them toasted or bake at 325 for a few minutes in a Pam-sprayed…

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CARAMELIZED CAULIFLOWER

SIDE DISH CARAMELIZED CAULIFLOWER ( from Todd and Ellen Gray’s ” The New Jewish Table”) Ingredients: 1 cup golden raisins2 tablespoons canola oil1 tablespoon unsalted butter1 head cauliflower ( or the equivalent mix of several heirloom varieties),cut into 1/2-inch florets.1/2 cup toasted slivered almonds1 tablespoon chopped parsley3/4 teaspoon salt1/8 teaspoon freshly ground black pepper Directions:…

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A barbecue side dish — quinoa!

Quinoa was a staple grain of the Incas, and has become popular with the general public lately because it’s easy to prepare and has more protein than other grains – 6 grams per 1/4 cup, and is a”complete” protein. This means it contains the correct proportion of all nine of the essential amino acids in…

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Chickpeas and Tomatoes Salad with Mint

CHICKPEA SALAD WITH FETA CHEESE AND MINT, adapted from “The New Jewish Table” of Todd Gray and Ellen Kassoff Gray Makes About 6 Cups Ingredients: Two 15.5 ounce cans chickpeas, rinsed and drained 1 cup quartered cherry tomatoes 1 cup very thinly sliced red onion (about 1 small onion) 1/2 cup crumbled feta cheese (…

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Roasted Brussel Sprouts with Balsamic Vinegar and Honey

I’ve only recently started to prepare brussel sprouts, but I’m happy to have discovered them and realize how good they are when caramelized. They look like tiny cabbage heads, and in fact are in that family. They were evidently cultivated in Belgium in the 16th century, hence their name. They grow on a long thick…

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Quinoa with Apricots and Walnuts

This is adapted from a couscous recipe on one of my favorite recipe websites: onceuponachef.com. I changed several of the ingredients (including the couscous) to accommodate my mother-in-law’s allergies, and I was pleasantly surprised at the result. It’s very quick to put together and very tasty. If you add the onions while the quinoa is hot,…

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Cranberry relish with pecans

This is a good tart, crunchy accompaniment to turkey. You can leave it tart, or add more sugar or chopped apple to make it sweet. I know the big turkey day has passed, but maybe you still have leftovers. Also, sometimes I prepare a turkey breast on the weekend to have a few quick meals…

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Bok Choy and Mushroom Stir Fry

For 2014, be adventuresome! Walk into an Asian grocery store and pick some vegetables you have never tried before. Pick a basic stir-fry sauce (black bean or oyster sauce), and create a dish! You might fall in love with your new dish like I have and you might find yourself loving a new vegetable as I have…

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