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Archive for the ‘Side Dish’ Category

Broccoli & Apple Salad

Ingredients:

3 cups small fresh broccoli florets

3 medium apples, chopped

1/2 cup chopped mixed dried fruit

1 Tbsp. chopped red onion

1/2 cup reduced-fat plain yogurt

4 bacon strips, cooked & crumbled

 

Directions:

In a large bowl, combine broccoli, apples, mixed dried fruit and onion.  Add yogurt; toss to coat.  Sprinkle with bacon.  Refrigerate until serving.

Makes 6 servings. Recipe from the Taste of Home magazine, December 2014.

***You can substitute the dried fruit and apples for just about any other fruit—I’ve often had this salad made with grapes.  I would think plums would pair nicely, too!  You can also swap out the broccoli for cauliflower or do a combo of both.

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Serves 4

Ingredients:

 1 tsp ground cumin

 1 tsp ground coriander

 Salt

 1 1/2 lbs skinless, boneless chicken breast

 1 lemon, juiced (or 3 Tbsp lemon juice)

 2 tsp honey

 2 tsp olive oil

 1/2lb sweet cherries, pitted & quartered

 8 oz arugula (about 5 cups)

 1/2 bunch flat leaf parsley leaves

Directions:

  1. Preheat grill to medium; oil the grate. In a small bowl, combine the cumin, coriander, and 1 tsp salt.  Rub the chicken with 3 tsp of the spice mixture.  Grill, turning once, until just cooked through (about 8 minutes). Transfer to a cutting board.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the olive oil.  Add the cherries, arugula and parsley; toss well to coat.
  3. Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with chicken.

Recipe from Everyday with Rachel Ray

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Rösti Cakes

Mix 1 pound coarsely shredded squash with 1 ½ pounds coarsely shredded baking potatoes.  Add ½ cup cornstarch, 2 large eggs and ½ cup minced onion; season with salt and cayenne.  Heat  1/8” oil in a large skillet and fry in 2-tablespoon-size mounds until golden, about 5 minutes.  Top with sour cream, salmon roe and chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Peel two 2-lb squash and slice ¾” thick.  Toss on a baking sheet with 12 garlic cloves, ¼ cup olive oil, 1 rosemary sprig and 1 halved, seeded jalapeno; season with salt and pepper.  Cover with foil and roast at 400F for 45 minutes; uncover and roast for 45 min longer.  Discard the rosemary and mince the jalapeno.  Mash the squash with the garlic, jalapeno and 2 T of butter.  Season with salt

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Melt 2 T butter in a large pot.  Add 1 chopped onion, cook until softened.  Stir in 8 cups diced peeled squash, 7 cups chicken stock, 2 T honey and 1 chopped small chipotle.  Simmer 30 minutes, then puree.  Season with salt.  Serve with crème fraiche mixed with chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Curried Apple Soup

Ingredients:

1 Tbsp butter
2 shallots, minced
2 tsp freshly grated ginger
1 ½ tsp curry powder
2 tart apples, peeled, cored, and cut into 1” pieces
1 small potato, peeled and cut into 1” pieces
1 tsp coarse salt, plus more for seasoning
3 ¾ C homemade or low-sodium stock (chicken or veggie)
½ C heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

Directions:

  1. Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cooking, stirring, 1 minute. Add apples, potato, salt and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
  2. Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt & pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream

Serves 4

From www.marthastewart.com

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1 loaf (about 12 oz) ciabatta, sliced ½” thick
½ C olive oil
2 apples, cored and cut into thin matchsticks
8 radishes, thinly sliced
1 lemon, juiced, plus half the peel, sliced into thin strips
Salt and pepper
3 C fresh ricotta
¼ C flat-leaf parsley leaves

  1. Preheat a grill or grill pan to medium-high heat. Brush the ciabatta slices on both sides with ¼ C olive oil. Grill, turning once, until golden-brown and grill marks appear, 6-8 minutes.
  2. Meanwhile, in a large bowl, toss together the apples, radishes, lemon juice, lemon peel and 2 Tbsp olive oil. Season with salt and pepper.
  3. In a small bowl, combine the ricotta with the remaining 2 Tbsp. olive oil; season with salt and pepper. Spread the ricotta mixture on the grilled bread, top with the apple-radish mixture and garnish with the parsley.

Everyday with Rachel Ray, October 2012

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