side dish

  • Pistachio Cranberry Sauce

    Weekly Recipe: 
    NonWeekly
    Serves 6 to 8

    ¾ cup water

    ½ cup packed organic brown sugar

    1 large cinnamon stick

    10 ounces fresh or frozen organic cranberries (about 2 ½ cups)

    1 tablespoon fresh lemon juice and zest of ½ lemon

    Dash sea salt

    ¼ cup roasted, shelled pistachios (roughly chopped)

    2 tablespoons dried cranberries

    Heat a 2-quart sauce pot and add water and brown sugar. Bring to simmer over medium heat and add cinnamon stick, fresh cranberries, lemon juice and zest, and sea salt. Stir to incorporate all ingredients. Simmer covered until berries burst and sauce thickens, stirring occasionally, about 10 minutes. Remove cinnamon stick and add in diced pistachios and dried cranberries. Cook about 1 to 2 minutes uncovered then remove from heat. Serve warm or allow to cool, then refrigerate sauce overnight. Pistachio cranberry sauce can be made up to 3 days ahead. Source: Spork Foods

  • Roasted Butternut, Fennel, and Cranberries

    Weekly Recipe: 
    NonWeekly
    Serves 8 to 10

    3 ½ pounds butternut squash, peeled, halved lengthwise, seeded, and cut into ½-inch dice

    3 large fennel bulbs, halved lengthwise, cored, and cut into ½-inch dice, fronds reserved

    3 crisp apples such as Fuji or Granny Smith, peeled, cored, and cut into ½-inch dice

    ¾ cup dried organic cranberries

    ½ cup finely minced pancetta (optional)

    2 tablespoons extra-virgin olive oil

    1 tablespoon pure maple syrup

    1 tablespoon fresh thyme leaves

    1 tablespoon chopped reserved fennel fronds or fennel pollen

    Position a rack in the center of the oven and preheat the oven to 400 degrees. Place the squash, fennel, apples, cranberries, and pancetta, if using, on a rimmed baking sheet. Place the olive oil and maple syrup in a small bowl, and whisk to combine. Pour the oil mixture over the vegetables and toss to coat. Add the thyme and fennel fronds, and season with coarse sea salt and black pepper to taste. Spread the mixture out. Do not crowd the vegetables as this will cause them to steam rather than brown—use two pans or cook in batches if necessary. Roast the vegetables until they are lightly caramelized and tender, 30 to 45 minutes. As they are roasting, shake the baking sheet or stir the vegetables occasionally so they develop a crisp crust on each side. Transfer the vegetables to a warmed platter and serve immediately. Source: The Earthbound Cookbook by Myra Goodman

  • Chestnut Stuffing

    Weekly Recipe: 
    NonWeekly
    Serves 6

    3 tablespoons extra-virgin olive oil

    1 large yellow onion, diced

    5 stalks celery, diced

    ½ pound cremini mushrooms, diced

    ½ cup diced dried apples

    2 tablespoons chopped fresh rosemary

    2 tablespoons dried parsley

    2 ½ cups cooked chestnuts, diced

    6 slices brown rice bread, cut into ½-inch cubes and toasted

    ½ cup vegetable stock

    ¼ cup tamari

    2 tablespoons mirin

    Freshly ground black pepper

    1 roasted butternut squash (optional)

    ½ cup toasted slivered almonds

    Chopped fresh parsley for garnish

    Preheat oven to 400 degrees. In large Dutch oven over medium heat, sauté onion in olive oil until soft. Add celery, mushrooms, apples, rosemary, and dried parsley and sauté 4 minutes. Fold in chestnuts and toasted bread cubes and remove from heat. In small bowl, whisk together stock, tamari, and mirin. Drizzle over stuffing mixture to evenly soak. Season with pepper to taste and gently fold to combine all ingredients. Place in large casserole dish or stuff into roasted winter squash and bake 25 minutes until top is lightly toasted. Remove from oven, top with almonds and fresh parsley, and serve. Source: Reprinted with permission from Clean Food © 2012 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co. Inc. Photography by Gentl & Hyers

  • Sauteed Brussels Sprouts With Pancetta and Almonds

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 6

    3 tablespoons extra-virgin olive oil, divided

    4 ounces pancetta, chopped into 1-inch dice

    1 small leek, sliced

    2 heaping cups of Brussels sprouts, cleaned and sliced in half

    ½ teaspoon of kosher salt

    Pepper to taste

    1 clove of garlic, minced

    ½ cup Marcona almonds

    3 tablespoons of white balsamic vinegar

    Juice of 1 tangerine

    ½ teaspoon fresh tarragon, chopped

    Heat 2 tablespoons of the olive oil in a large skillet; when oil is hot add the diced pancetta. Sauté on medium heat until the pancetta has rendered most of its fat and is red in color. Remove the pancetta from the pan and onto paper towels, leaving the oil in the pan. Add the sliced leek to the pan, followed by the Brussels sprouts. Cook on medium heat until the edges of the sprouts are golden brown (about 20 minutes); stir occasionally and be careful not to burn the leek. Then, add salt and pepper along with the garlic and cook for 1 or 2 minutes more, until the garlic is fragrant. Drizzle in the balsamic vinegar and tangerine juice, stirring to incorporate. Once the juices are soaked up, add the tarragon and the remaining tablespoon of olive oil. Serve warm. Source: Valerie Rice, Eat Drink Garden

  • Fried Green Beans

    Weekly Recipe: 
    NonWeekly
    [title]
    Sure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.

    ¾ cup buttermilk

    1 cup gluten-free all-purpose flour

    1 teaspoon garlic powder

    2 teaspoons salt

    ½ teaspoon black pepper

    4 cups oil

    ½ pound green beans, trimmed

    Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Roasted Asparagus in Browned Butter

    Weekly Recipe: 
    NonWeekly
    [title]
    Bring out the best flavors of this veggie with browned butter and lemon.

    1 pound asparagus, trimmed

    1 tablespoon olive oil

    2 tablespoons butter

    ½ teaspoon salt

    ¼ teaspoon black pepper

    1 teaspoon fresh organic lemon zest

    Preheat oven to 450 degrees. Toss asparagus with olive oil on a rimmed baking sheet. Roast for 10 minutes, stirring once halfway through roasting. Meanwhile, heat the butter in a small skillet over medium heat until just browned, stirring occasionally. Remove from heat. Toss asparagus with the browned butter, salt, pepper, and lemon zest. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Prosciutto-Wrapped Asparagus With Citrus Vinaigrette

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    18 stalks asparagus (about 1 pound), tough ends removed

    9 thin slices prosciutto (about 4 ounces), halved lengthwise

    1 teaspoon grated orange zest

    1 tablespoon freshly squeezed orange juice

    1 teaspoon grated Meyer lemon zest

    1 tablespoon freshly squeezed Meyer lemon juice

    1 tablespoon extra-virgin olive oil

    ¼ teaspoon kosher salt

    ¼ teaspoon freshly ground black pepper

    1 tablespoon chopped fresh flat-leaf parsley

    Soak the plank for at least 1 hour and up to 24 hours.

    Wrap each asparagus stalk with ½ slice of prosciutto, leaving the tips of the asparagus exposed.

    In a small bowl, whisk together the orange zest and juice, lemon zest and juice, oil, salt, and pepper. Set aside.

    Prepare the plank for grilling. Place the asparagus spears on the plank in a single layer. (If the as­paragus does not fit in a single layer, then grill them in batches.) Close the lid and grill for 15 minutes, or until the prosciutto is crisp. Transfer the asparagus to a platter. Drizzle with the citrus vinaigrette and garnish with the parsley. Serve warm or at room temperature. Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Im­age by Rina Jordan.

  • Cinnamon Spice Sweet Potato Chickpea Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    These sweet ā€˜nā€™ spicy potatoes make the perfect side dish to accompany any meal. Serves 4.

    2 large sweet potatoes, peeled and chopped into 1/2 -inch pieces

    3 cups cooked chickpeas

    1 large onion, peeled and chopped

    1 teaspoon cinnamon (or more to taste)

    1 teaspoon sea salt (or more to taste)

    2 tablespoons coconut oil, divided

    Preheat oven to 425 degrees and line a large baking sheet with parchment or a nonstick liner. Peel and chop sweet potatoes. In a large bowl, add the cooked chickpeas, uncooked sweet potatoes, chopped onion, cinnamon, salt, and 1 tablespoon coconut oil. Mix well. Spread onto prepared baking sheet and place in the oven for 35 to 40 minutes. Remove from oven and place into a large bowl. Add the remaining 1 tablespoon of coconut oil and stir well to coat. Add additional sea salt if preferred. Source: Angela Liddon, ohsheglows.com