Meal Type: Sides of All Sizes
Baked Lentil Veggie Fritters with Coconut Cilantro Sauce
PrintBaked Lentil Veggie Fritters with Coconut Cilantro Peanut Dipping Sauce Fried vegetable fritters are a popular tea time snack in parts of India. Local cookbook author Mish Sen skips the deep fryer for a lighter and irresistibly fluffy and delectable take on the classic appetizer. Paired with a bright, spicy dipping sauce, they’re the perfect … Continued
Roasted Carrots with Bean Purée and Maple Pepitas
PrintRoasted Carrots with Bean Purée and Maple Pepitas Here’s a simply delicious way to enliven your dinner plate: organic roasted carrots with maple syrup and roasted pepitas (pumpkin seeds) — great as a plant-based entrée or a side with roasted meat or seafood. Late fall is the best time to enjoy them. As temps drop, … Continued
Grilled Herby Potatoes with Charred Scallions
PrintGrilled Herby Potatoes with Charred Scallions This bold new take on potato salad cooks the spuds right on the grill, giving them a crispy, charred texture that goes perfectly with the cool, creamy dressing. You may never go back to the classic potato salad after you try it! These potatoes go particularly well with grilled … Continued
Kernza Pilaf
PrintKernza PilafYield 4-6 servings This springy dish is bursting with flavor. The Kernza® grains are nutty with a delightfully chewy texture, asparagus brings crunch, and lemon adds brightness. As a bonus, Kernza is an eco-friendly perennial wheatgrass with the power to restore depleted soil and protect threatened waterways. Ingredients3 Tablespoons butter1 large shallot or small … Continued
Wheat Berry Apricot Salad with Olives and Mint
PrintWheat Berry Apricot Salad with Olives and Mint IngredientsFor the salad:2 cups cooked wheat berries (see notes for stovetop or Instant Pot recipe)½ cup pistachios, crushed with the flat of a knife blade½ cup dried apricots, chopped½ cup Kalamata olives¼ cup red onion, diced¼ cup parsley, chopped¼ cup mint, chopped¼ cup green onions, choppedFor the dressing:4 … Continued
Herbed Pull-Apart Rolls
PrintHerbed Pull-Apart Rolls Crusty bread and melty cheese are always a welcome pairing! Guests at your next holiday party or game night will love them. They also make an excellent side for your favorite soup. Like soup, they’re easy to reheat so make a batch for the week ahead. Ingredients6 Breadsmith dinner rolls (can substitute … Continued
Charred Green Beans with Celery Root, Corn, and Miso Butter Dressing
PrintCharred Green Beans with Celery Root, Corn, and Miso Butter Dressing Charring these summer veggies gives them a smoky flavor and enticing crunch. With a bit of savory depth from the miso dressing, this dish delivers complexity without overpowering the unique taste of each individual vegetable. Serve as a side or pair with toasted baguette … Continued
Roasted Carrot and Parsnip Soup
PrintRoasted Carrot and Parsnip Soup Autumn is the time for comfort foods and in-season root vegetables. Get the best of both with this soothing, nourishing soup featuring a rich blend of roasted carrots, parsnips, and the flavors of chipotle and hazelnut. Ingredients1½ lb. carrots, ends trimmed, cut in ½” x 3-5″ sticks2-3 additional carrots for … Continued
Beth Dooley’s Hazelnut Parmesan Crisps
PrintBeth Dooley’s Hazelnut Parmesan CrispsAuthor Beth DooleyYield 48 crackers These crisp and toothy crackers are made with hazelnut flour, and make a terrific companion to the Winter Squash Salad, soups, stews, and are a wonderful gluten-free addition to a cheese tray. Ingredients1 cup hazelnut flour½ cup grated Parmesan cheese2 egg whites2 teaspoons chopped fresh thymeGenerous … Continued