50 Vegetable Side Dish Recipes : Recipes and How-Tos. 1.
Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper. Roast at 425 degrees F, 20 minutes. Gnocchi With Spinach & Gorgonzola Recipe. Ingredients 2 17-ounce packages gnocchi Salt 3/4 cup walnut halves, roughly chopped 1/4 cup extra-virgin olive oil (EVOO) 4 large cloves garlic, grated 2 10-ounce boxes frozen chopped spinach, defrosted Freshly ground black pepper 1/2 pound gorgonzola crumbles 1 cup chicken or vegetable stock Preparation Bring a large pot of water to a boil over high heat to cook the gnocchi.
Once boiling, add some salt and the gnocchi, and cook according to package directions. Place a small skillet over medium heat with the chopped walnuts. Sweetcorn Quinoa Salad — Chyka.com. Today I am sharing with you one of my favourite lunches.
Salads are my go-to for lunch. I look forward to a tasty, healthy salad especially if it is filling. If you are like me and eat at your desk a lot and don’t always want an uninspiring sandwich for lunch, crunching my way through a salad is the perfect solution. No guilt, all flavour! A Simple Mushroom Tart — Chyka.com. Slow Cooker Butternut Squash Gnocchi Bake - Slow Cooker Gourmet. Homemade Scalloped Potatoes with Goat Cheese and Garlic. I once made the mistake of suggesting that my family skip the scalloped potatoes at Christmas Eve dinner.
I’m not sure which was worse—the look of unspeakable horror on my sister’s face or nearly being cut off from the wine due to my obvious loss of mental capacity. Despite their buffet-line-stopping popularity, scalloped potatoes and their first cousin funeral potatoes (a ragingly popular Midwestern potato casserole with cream of who-knows-what soup and cornflake topping) have never held rank on my list of must-eat holiday sides. Give me the mac and cheese, the sweet potatoes (especially this marshmallow-free sweet potato casserole), and the bacon Brussels sprouts until I burst. Butternut Squash Black Bean Enchiladas. Do you have those friends in your life that you can invite over anytime, regardless of whether or not you have on “real clothes” (read: pajamas), or you’ve showered in the last three days, or there’s a dusting of flour all over the kitchen from your fourth attempt at vegan scones?
I do. They’re our next door neighbors and I’m so thankful for them. We actually met last year when they popped over around Christmas time to deliver some cookies. Nice, right? Why didn’t I think of that (especially considering I’m a baker – yikes)? Since then we’ve invaded each others’ apartments at least once a week to exchange food and hugs and stories about the chaos of our days.
A while back they fed me dinner when John was away. The original recipe was for black bean and spaghetti squash tacos (genius, right?). Butternut Squash Lasagna Recipe. The following is an excerpt from a post that was originally featured on Alexandra's Kitchen and written by Alexandra Stafford, who is part of POPSUGAR Select Food.
The hit of all hits this Thanksgiving was this butternut squash lasagna, a dish brought to dinner by a vegetarian friend of my aunt and uncle's. Having taken a peek inside the insulated carry tote (which is the coolest thing . . . Santa, take note), I had to ask for some details immediately. Kris, the friend, kindly obliged and described the basic process, brushing it all off as an old recipe from Gourmet, just something she and her mother had been making for years. Well, seriously, it stole the show. The process of lasagna — all of the steps, the sauce making, the béchamel, the cheeses — always deters me from giving it a go. This is the kind of meal you will want to make all Winter long, one you'll want stashed in your freezer, ready to take to a friend in need. Cheesy Brussels Sprouts Lasagna.
Am I going too far here? Some of you disowned me when I put sprouts in a quesadilla. But I mean, this is just lasagna. So it’s basically veggie lasagna. Wait. I don’t even know me anymore. Simple Grilled Potato Salad with Grilled Lemon Vinaigrette Recipe by Kenji Lopez-Alt. Kale and Apple Salad Recipe. Fresh Broccoli Salad Recipe : Alton Brown. Cauliflower With Tomatoes Recipe. Corn Fritters Recipe. Pomegranate, Arugula Salad Recipe : Tyler Florence. Roasted Mushroom, Spinach, and Ricotta Tart. Grilled Vegetable-Couscous Salad Recipe.
Directions Preheat a grill to medium high.
Meanwhile, bring a large pot of salted water to a boil. Add the couscous and cook until just tender, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper. Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes. Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas. Green Goddess Dressing. Avocado-Tomato Salad with Bacon and Blue Cheese Recipe. Strawberry, Cucumber and Melon Salad Recipe. Fresh Corn Tomato Salad Recipe. Directions 3 tablespoons white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper.
Caramelized Spicy Green Beans Recipe. Squash Casserole Recipe. Garlic Roasted Potatoes Recipe. Balsamic-Roasted Brussels Sprouts Recipe : Ina Garten. Green Bean Salad Recipe : Ellie Krieger. Costa Rica - Gallo Pinto - Rice and Beans. Costa Rica - Patacones - Fried Green Plantains. Potato Salad Recipe : Ina Garten. American Macaroni Salad Recipe. Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe : Bobby Flay. Spring Rolls with Asian Chili-Lime Dipping Sauce Recipe.
Cole Slaw with Pecans and Spicy Dressing Recipe : Tyler Florence. Stir-Fry Cabbage Recipe : Ellie Krieger. Roasted and Pureed Cauliflower Recipe : Guy Fieri. Sweet and Spicy Coleslaw Recipe : Patrick and Gina Neely. Nutty Greens with Bacon and Blue Cheese Recipe : Claire Robinson. Roasted Squash Toss Recipe : Sunny Anderson. Zucchini and Yellow Squash Gratin Recipe. Stir-Fried Asian Eggplant Recipe : Kale Gratin with Pancetta Recipe : Rachael Ray.
Logan Shanney's Chicken Cutlets With Spinach And Walnut Pesto - the chew. Perfect oven sweet potato fries. Put them in the oven for 15 minutes.
Do not open the oven or fidget with them during this time. Just let 'em cook. The smell will probably be too much to bear, so perhaps this is a good time to go to another room and focus on something else. :D Then, take them out and flip them. Once they're flipped, put them back in the oven for 10 minutes. :) Both sides should now be dark brown and crispy and delicious. Keep in mind that I like mine REALLY dark and crispy. Enjoy! Additional cooking tips: these will not turn out very crispy at all if you're cooking anything else in the oven, or if the fries are crowded too close together. Roasted Carrots and Peas Recipe : Food Network Kitchens. Scalloped Potato Gratin Recipe : Tyler Florence.
Green Beans With Walnut-Parsley Sauce Recipe : Food Network Kitchens. Butternut Squash with Pecans and Blue Cheese Recipe : Nigella Lawson. Honey-Butter Baked Chicken with Mashed Sweet Potatoes Recipe : Emeril Lagasse. Directions Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside. Season the chicken both inside and out with the kosher salt and black pepper. In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving. To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Mashed Sweet Potatoes: Preheat the oven to 350 degrees F.
Sweet Potato-Pecan Casserole Recipe : Ellie Krieger. Fried Green Tomatoes Recipe : Patrick and Gina Neely. Eggplant Gratin Recipe : Ina Garten. Directions Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Black Bean and Corn Salad Recipe : Rachael Ray. Mexican Bean Stew (Frijoles De La Olla) Recipe : Marcela Valladolid. Parmesan-Roasted Broccoli Recipe : Ina Garten. Roasted Cauliflower Recipe : Food Network Kitchens. Roast Ratatouille Recipe : Rachael Ray. Honey Glazed Carrots Recipe : Sunny Anderson. Chili-Garlic Roasted Broccoli Recipe : Rachael Ray. Honey Roasted Sweet Potatoes Recipe : Ellie Krieger.
Pepper-Jack Chicken With Succotash Recipe : Food Network Kitchens. Swiss Chard and Golden Raisins Recipe : Rachael Ray.