Meal Type: Sides of All Sizes

Butter Basted Cauliflower with Gremolata

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A whole head of cauliflower par boiled to tenderize. Transferred to a cast iron skillet, topped with melted butter and roasted until tender basting with the butter every 5 minutes. Serve with a bright green mixture of lemon zest, parsley, red pepper flakes, garlic and additional drizzle of butter.   PrintButter Basted Cauliflower with GremolataAuthor … Continued

Smoked Broccolini with Shallots and Almonds

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PrintSmoked Broccolini with Shallots and AlmondsAuthor Kristen OlsonYield 4 servings Ingredients1 cup mesquite wood chips1 bunch broccolini1 small shallot, sliced1 Tablespoon olive oil¼ teaspoon coarse Kosher saltPinch pepper1 Tablespoon fresh lemon zest¼ cup roughly chopped Marcona almondsInstructionsSoak wood chips in 2 cups water for 1 hour; drain. Place wet wood chips in a smoker box … Continued

Marinated and Seared Zucchini and Eggplant

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PrintMarinated and Seared Zucchini and EggplantAuthor Kristen OlsonYield 4 servings Ingredients5 Tablespoons olive oil, divided1 small zucchini, trimmed and halved lengthwise1 small summer squash, trimmed and halved lengthwise1 small eggplant, trimmed and halved lengthwise¼ cup chopped fresh parsley¼ cup chopped fresh basil2 Tablespoons white wine vinegar1 Tablespoon fresh lemon juice2 cloves garlic, thinly sliced½ teaspoon … Continued

Grilled Brined Carrots and Beets with Yogurt Dill Sauce

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PrintGrilled Brined Carrots and Beets with Yogurt Dill SauceAuthor Kristen OlsonYield 4 servings IngredientsFor the Brined Vegetables4 cups water3 Tablespoons coarse kosher salt2 bay leaves¼ teaspoon red pepper flakes½ pound carrots, scrubbed, trimmed, and halved lengthwise½ pound beets, scrubbed, trimmed, and cut into 6 wedgesFor the Yogurt Dill Sauce1 cup plain full fat yogurt¼ cup … Continued

Summer Fattoush Salad

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  PrintSummer Fattoush SaladAuthor Kristen OlsonYield 4 servings A twist on the traditional fattoush salad with lettuce, spiralized zucchini, radishes, sliced cucumber, and halved cherry tomatoes.  IngredientsFor the Pita Chips:4 pitas or pita pockets, cut into small wedges¼ cup olive oil1 garlic clove, finely chopped1 Tablespoon sumac½ teaspoon coarse kosher saltFor the Salad:1 heart of … Continued

French Lentil Salad

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Cooking lentils in wine with garlic and onions make a very flavorful base for a salad. You can make them ahead (see recipe below) to assemble the salad in a snap. Use leftover rotisserie chicken, smoked lake trout, or omit the meat altogether to make it vegetarian. PrintFrench Lentil SaladAuthor Brooke Martin IngredientsFrench green lentils … Continued

Pickled Rhubarb Salad

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  PrintPickled Rhubarb SaladAuthor Jill HolterYield 4 Local rhubarb is bursting out of farms and gardens! Quick-pickling rhubarb stalks adds extra flair and pairs well with local fennel bulbs, celery stalks and leaves, and zingy-but-sweetened red wine vinegar. Ingredients2 large rhubarb stalks, sliced diagonal and ¼-inch thick1 cup red wine vinegar¼ cup sugar2 teaspoons salt1 fennel … Continued

Skillet Chicken Nachos

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Photo Credit: Mette Nielsen PrintSkillet Chicken NachosAuthor Beth DooleyYield 4-6 servings Fast, fresh, satisfying and delicious, this recipe doubles easily for a crowd. Ingredients2 Tablespoons vegetable oil1 small red onion, chopped1 cup sweet potatoes, cubed2 cups prepared salsa1 cup cooked or canned black beans, rinsed and drained2 cups shredded rotisserie chicken 1 cup crushed tortilla chips 1 … Continued

Vegetable Tagine

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Photo Credit: Mette Nielsen PrintVegetable TagineAuthor Beth DooleyYield 4-6 Servings Vegetable tagines are flavorful Moroccan stews spiked with cumin, coriander, and ginger. Serve over couscous or rice. Ingredients1 Tablespoon unsalted butter or olive oil1 small onion, peeled and diced1 clove garlic, minced1 inch peeled grated fresh gingerPinch of nutmeg½ teaspoon ground cinnamon1 teaspoon ground cumin1 … Continued