For our 5 year olds lunch box for either snack time or lunch for his first year at kindergarten that are reasonably healthy but will bring a smile to his face when he finds them. Snacks cannot have peanuts or peanut butter this year. This recipe would also be good for long car trips.
A delightfully great tasting and pretty asparagus side dish with a wonderful flavor. I found this recipe in the Kraft Food and Family Quarterly (Spring 2005). Although the recipe calls for Kraft products, I used organic products from various companies and it still tasted awesome!
My mom has the amazing ability to turn the mundane into something awesome. Never fail, one of my 5 brothers or sisters would ask for this every night. Simple, Tasty, Attractive and goes with just about anything. You can adjust the amounts to your liking as potatoes come in all sizes. Southern all the way!
This hearty, warm side dish can be made with the cheese incorporated into the polenta or the polenta can be spooned atop a portion of the cheeses, so that as they melt they form a liquid center. This is the perfect side dish to accompany Beef Tenderloin with Southwestern-Style Sauce.
I served these to a room full of Brussels Sprout haters…. they were shocked that the side dish they were raving about was actually a food they thought they disliked!
The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.
This recipe(Pommes de terre Rôtis)is adapted from a cookbook, La pomme de terre: de la purée aux gnocchi. When I prepared this giant hash brown for my father, who considers himself somewhat of a potato guru, he couldn’t stop commenting on the superb flavor and the crunchiness. It made his day! Don’t leave out any ingredients and you’ll find the taste is worth the extra time.
I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary.
For a special dinner, you can make potato galettes in individual tart pans. The amount of ingredients in the recipewill fill (with a little to spare) four 4-1/2-inch tart pans with removable bottoms. Baking times will be just slightly shorter, but remember, you can bake these ahead, remove them from the tart rings, and reheat them on a baking sheet. A mini galette makes a lovely bed for a slice of beef tenderloin with a little sauce.
A great make ahead appetizer,
can also be an accompaniment to an entree,
or serve them with a salad.
This is the best recipe for stuffed small potatoes, try it and see.....
This wonderful recipe was found on a beautiful website: www.finedinings.com
Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment.
This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.
MAKE AHEAD: The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking.
What a spectacular way to serve cauliflower! The whole head is simmered in turmeric water, then stuffed with nuts and spices and slathered with a spicy paste. When it emerges from the oven, fragrant and golden brown, it makes an unforgettable vegetarian main dish. MAKE AHEAD: The stuffed cauliflower can be refrigerated overnight; refrigerate the yogurt topping separately. The warm spices and tangy acidity of the yogurt sauce suggest an aromatic and fruity white with a hint of bright citrus. Try an off-dry but crisp New World Riesling, such as the 2000 Smith-Madrone Napa Valley, or an off-dry sparkling wine, such as the Nonvintage Domaine Ste. Michelle Extra Dry Columbia Valley from Washington State. Recipe is from Amarvilas Resort and Spa, India
Wonderful blend of flavors in this asparagus dish designed by Chef Grace Parisi of "Food & Wine". It is super fast to prepare, healthy and so delicious!
NOTE: If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.
Brazil nuts not only make a great pesto, they also add selenium, a cancer-fighting mineral, to this already healthful broccoli dish. This recipe was created by Melissa Clark, co-author of 17 cookbooks and her own cookbook, Chef Interrupted.
MAKE AHEAD: The pesto can be refrigerated overnight. Bring to room temperature before using.
This recipe is the inspiration of Chef Tower - from the time spent cooking with culinary genius Richard Olney in France. "No better appreciation of vegetables can be found than in Olney's book Simple French Food," Tower says.
Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate flavors that embellish a dish yet somehow never overpower it.
This silky and rich version of the dish that Southerners eat for breakfast, lunch or dinner easily lives up to Chef Jan Birnbaum's colorful name for it. This is a perfect side dish for Catfish with Pecan Brown Butter
Zucchini, summer squash, and carrots are combined with Kalamata olives, basil, and plenty of lemon to make a delightful summery pasta. If you've got a garden full of zucchini, use twice as much and simply omit the summer squash. Then you can call the dish "Penne Duecolore." A crisp, quintessentially summer white wine, such as a fendant from Switzerland or an Orvieto or Soave from Italy, will accentuate the fresh basil and vegetables.
This is a favorite around here! Wonderful flavor! This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. So good. This recipe is from July 2004 of Food and Wine. MAKE AHEAD: The dressing can be refrigerated for up to 1 week.