side dishes

Kale and Potato Hash

Ingredients

  • 1 16-ounce package frozen hash browns, slightly thawed
  • 1 bunch kale, trimmed and thinly sliced (chiffonade)
  • 1/2 yellow onion, minced
  • 1 clove garlic, peeled and minced
  • 4 ounces vegetarian sausage, crumbled
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil or butter

Preparation

    Corn Cakes with Avocado

    Ingredients

    • 1 1/2 cups corn kernels (frozen or canned)
    • 3/4 cup milk
    • 1/2 cup ricotta cheese
    • 2 cloves garlic, peeled and minced
    • 2 tablespoons minced fresh herbs (basil, parsley, cilantro or chives all work well)
    • 1 teaspoon smoked paprika
    • 3/4 cup all-purpose flour
    • 1/4 cup corn meal
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt

    Parmesan Herb Crusted Potatoes

    Ingredients

    • 2 tablespoons olive oil
    • 1 tablespoon minced fresh rosemary
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon lemon zest
    • 1/2 teaspoon salt
    • 1/2 teaspoon cracked black pepper
    • 2 pounds fingerling potatoes or Yukon potatoes, cut into wedges
    • 1/4 cup finely-shredded Parmesan cheese

    Preparation

    1. Preheat oven to 425°F.

    Cinnamon Apple Stuffed Squash

    Ingredients

    • 2 acorn squash, cut in half, seeds removed
    • 3 tablespoons unsalted butter
    • 3 cups diced yellow onion
    • 2 celery stalks, diced
    • 3 cups diced apple, cored and seeds removed (about 2 large apples)
    • 1/2 cup dried cranberries
    • 2 tablespoons maple syrup
    • 1⁄3 cup water
    • 1/2 teaspoon cinnamon
    • Pinch each of salt and black pepper

    Preparation

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