veggie side dish
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Ingredients 1 1/2 cups heavy cream 3 bay leaves 2 sprigs fresh thyme, plus more to finish 2 garlic cloves, chopped 1/2 teaspoon freshly grated nutmeg Salt and freshly ground black pepper Unsalted butter 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for broiling Directions Preheat the oven to 400 degrees F. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper. While the cream is heating up, butter a casserole dish.
Put 1/3 cup toasted walnuts , 1 1/4 cups parsley , 1 small smashed garlic clove , 2 teaspoons Worcestershire sauce and 1/2 teaspoon each grated lemon zest and kosher salt in a food processor.
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Ingredients Oil 4 green tomatoes, cut into 1/4-inch rings Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 1 tablespoon garlic powder 4 eggs 2 tablespoons milk 1 1/2 cups panko bread crumbs Pinch cayenne pepper Pinch paprika Buttermilk Dipping Sauce, recipe follows
Ingredients Good olive oil, for frying 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick 1/4 cup ricotta cheese 1 extra-large egg 1/4 cup half-and-half 1/2 cup plus 2 tablespoons freshly grated Parmesan Kosher salt Freshly ground black pepper 1/2 cup good bottled marinara sauce Directions
Ingredients 3 cups dried pinto beans 4 garlic cloves , peeled and mashed 1/4 large onion 2 bay leaves Salt and freshly ground black pepper Mexican crema or sour cream , chopped fresh cilantro leaves, finely chopped white onion, for serving Directions
Ingredients 4 to 5 pounds broccoli 4 garlic cloves , peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves) Directions Preheat the oven to 425 degrees F.
Ingredients 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups) 1/4 cup extra-virgin olive oil 5 cloves garlic , roughly chopped 1/4 teaspoon crushed red pepper 2 teaspoons kosher salt 2 teaspoons roughly chopped fresh thyme leaves Directions Preheat the oven to 450 degrees F.
Ingredients Salt 1 pound baby carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley Directions In a medium saucepan, bring water to a boil.
Ingredients 1/4 cup extra virgin olive oil, eyeball it 5 to 6 cloves garlic, finely chopped 1 tablespoon chili powder 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) 1 large head broccoli, cut into thin, long spears Directions Preheat oven to 425 degrees F. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears.
Ingredients 2 pounds red-skinned sweet potatoes 2 tablespoons olive oil 2 tablespoons honey 1 teaspoon fresh lemon juice 1/2 teaspoon salt Directions
Ingredients 4 ounces pepper-jack cheese, shredded 2 cups baby arugula, roughly chopped 2 large skinless, boneless chicken breasts (12 ounces each) 1 tablespoon olive oil , plus more for brushing Kosher salt 1 1/2 to 2 tablespoons Cajun spice blend Vegetable oil, for the grill 1 cup frozen lima beans, thawed 1 medium yellow summer squash , diced 2 cups corn kernels 1 cup grape tomatoes , halved Juice of 1 lime Directions Combine the cheese and arugula in a bowl. Cut a deep 2-inch-wide pocket in the thickest part of each chicken breast with a paring knife.
Ingredients 2 1/2 pounds (the average weight of 2 bundles) red Swiss chard 1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil 1/8 pound, 2 slices, pancetta or bacon, chopped 1 small yellow skinned onion, chopped 1/4 cup (2 handfuls) golden raisins 14 ounces chicken stock or broth Coarse salt 1/8 teaspoon nutmeg, a couple pinches ground or equivalent of freshly grated Directions Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta , and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned.