Wild Rice with Butternut Squash, Leeks, and Corn
1 1/2 cups wild rice (about 9 ounces) 2 teaspoons coarse kosher salt 3 cups peeled cubed butternut squash (from 11/2-pound squash) 5-6 cloves garlic, peeled 3 tablespoons olive oil […]
Category Archives: sides
Broccoli – Leek Puree
After an initial Green-Eggs-and-Ham reaction, I found myself enjoying these so much that I snuck some from the fridge as a midnight snack. 3 leeks, sliced (white and light green parts […]
Caramelized Onions
Caramelized onions are a simple way to increase the richness of flavor in just about any meal. Sprinkle them over steamed green beans, toss them into your spaghetti sauce, or use them […]
Oven-Roasted Summer Veggies
This is my version of a rustic Italian dish from The Italian Country Table, by Lynne Rosetto Kasper. It is more of a technique than a specific recipe — use whatever […]
Rice – Stuffed Zucchini
I used these wonderful round summer squashes that I found at my farmer’s market for this recipe, but regular long zucchini will work just as well. 3 cups cooked basmati rice […]
Dairy Free Corn on the Cob
6 ears of corn, shucked 1 lime, cut into wedges salt and black pepper to taste In a large stockpot, bring several quarts of water to a boil. Add corn, […]
Fried Zucchini Pinwheels
These are a great party starter or appetizer to serve with drinks. They look and taste much more complicated than they are to make. Kids love shaking the bag to […]
Irish Colcannon With Skin-On New Potatoes
Traditional Irish colcannon is made by boiling potatoes in their skins and then peeling them. I prefer to leave the skins on for the added nutrition as well as ease […]
Mashed Potatoes
2 pounds new potatoes 1 cup rice milk 1 tablespoons olive oil ¼ teaspoon garlic powder Salt to taste Bring a large pot of water to a boil. Chop potatoes […]
Grilled Asparagus
Impress your guests with this gourmet dish that is simple to toss on the grill along with some marinated chicken breasts or burgers. 1 pound bundle of fresh asparagus 1 […]
