Archive | Sides

Roasted Fingerling Potatoes

Preheat oven to 350°F.

1 pound fingerling potatoes, cut in half lengthwise
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil

Combine all ingredients in a mixing bowl. Toss until potatoes are coated.

Place in roasting pan large enough to hold in one layer. Bake for 15–20 minutes or until potatoes are fork tender.

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Parsnip Purée

1 pound parsnips, peeled and medium sliced
   (Chef sources from Mighty Food Farm, Pownal, VT.)
1 onion, peeled and chopped
5 cloves garlic, peeled
3 cups whole milk

Place vegetables in a saucepan. Cover with milk. Bring to a boil. Continue cooking until parsnips are fork tender.

Cool mixture for 10–15 minutes. Place vegetables into a blender with 1 cup of milk; purée on high until very smooth. Add additional milk if needed.

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Roasted Acorn Squash


Serves 6

3 whole acorn squash
1 medium pear
3 teaspoons maple syrup
1½ teaspoons butter

Preheat oven to 450°F.

Wash outside skin of whole squash.

Remove stem if still connected. Cut each squash in half lengthwise; remove seeds.

Place 2 cups water in the bottom of a roasting pan with 6 squash halves skin side down.

Stem, core and peel pear. Chop pear into ½-inch pieces, place equal amounts of pear in cavity of each squash along with ½ teaspoon maple syrup and ¼ teaspoon butter.

Cover roasting pan with foil and bake approximately 1 hour, until squash is fork tender.

Before serving, broil briefly, to reheat and lightly brown.

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Asian Cauliflower with Brussels Sprouts and Caramelized Pecans



2 cups whole shelled pecans or any nuts to your liking
1 cup granulated sugar
1 tablespoon pure maple syrup

Combine all ingredients in a small sauté pan, low heat. Stir with a wooden spoon until sugar melts and nuts are coated.

Remove from stove and pour mixture on to a dry baking sheet. Smooth out to 1 layer; allow to cool.

When dry and cool, break into pieces; reserve for later. Any not used can be stored in an airtight container at room temperature for weeks.


Yields 6 (8-ounce) servings

1 head cauliflower, removed from center stem, separated into bite-sized flowerets
8 Brussels sprouts, halved if small, quartered if large
1 Paula red apple or any firm-flesh apple, cored and cut into ½-inch pieces
1 cup coconut milk
2 tablespoons yellow curry powder
½ teaspoon salt

Preheat oven to 350°F.

Combine all ingredients in a roasting pan large enough to hold in 1 layer. Foil cover pan, bake in preheated oven 25 minutes. Remove cover, turn veggies with a wooden spoon and continue roasting, uncovered, 25 minutes or until all liquid is absorbed and veggies are golden brown.

Remove to serving dish and garnish with caramelized nuts.… Read the rest

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Beet Bread


By Chef Nathan Yaple

This is bread I like to make at home when I can go outside and pull fresh beets right out of the ground. It has a beautiful golden crumb flecked with bright red, and is delicious with a tangy goat cheese or thick yogurt.

Yield: 1–2 loaves

3¼ cups bread flour or all-purpose flour
1¼ cups whole-wheat flour
2 teaspoons instant yeast
2 teaspoons salt
1½ cups water, 95°F
2¼ cups grated raw beets, small or medium, scrub skin, trim top and bottom
1 tablespoon unsalted butter, melted
Vegetable oil

Preheat oven to 400°F.

In a large bowl, stir together the flours, yeast and salt.

Pour the water into the bowl of a stand mixer; add the beets, butter and then the dry ingredients. Use the dough hook attachment and mix on low speed for about a minute, until the ingredients come together in a shaggy mass.

Mix the dough on medium speed for 3–5 minutes, until it forms a smooth but sticky ball in the center of the bowl.

Place the dough into a clean, lightly oiled bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about 1 to 1½ hours in a warm, draft-free place.… Read the rest

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Twice-Baked New Potatoes


Yields 6 servings

12 Yukon Gold or red new potatoes, washed, dry and whole
4 tablespoons olive oil
Salt and pepper, to taste
1 medium sweet onion, small dice
1 rib celery, small dice
1 sweet or spicy link sausage, approximately ¼ pound, remove meat from casing and discard casing.
1 medium Granny Smith apple, cored, small dice
¼ cup vegetable or chicken stock
½ cup dry bread stuffing or breadcrumbs
4 tablespoons butter
6 tablespoons flour
Spray oil
12 dried cranberries

Preheat oven to 350°F.

Roast potatoes in pan with 2 tablespoons oil, salt and pepper, 20–25 minutes, until fork tender but still firm. Set aside to cool.

Sauté onion, celery, sausage and apple in 2 tablespoons oil until sausage is cooked. Remove to bowl.

Add stock to bowl with cooked sausage mixture, combine by adding bread stuffing or crumbs in small amounts until all ingredients bind together, should resemble turkey stuffing. Season to taste with salt and pepper; set aside.

In a small sauté pan, melt butter over medium-high heat; do not burn. Add all flour and whisk vigorously. When mixture starts to bubble, reduce heat to low. Cook until it starts to thicken and you smell an aroma of toasted bread, occasionally stirring to prevent from burning.… Read the rest

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Fry Bread

Fry bread, don’t forget some honey or jam!

By David C. King

Fry bread was made throughout North America, with minor variations among the dozens of recipes. Many women found ways to personalize their creations.

2½ cups all-purpose, unbleached flour
1 teaspoon sugar
¾ teaspoons salt
1½ teaspoons baking powder
1/3 cup milk
¼ cup corn oil
Vegetable oil for frying
Confectioner’s sugar

  1. Place flour, sugar, salt and baking powder in a mixing bowl and combine thoroughly.
  2. Make a depression in the center of the dry ingredients. Pour in the milk and corn oil.
  3. Mix thoroughly using your hands to form a ball of dough. Cover the dough and let stand 1 hour, it will not noticeably increase in size.
  4. Uncover the dough, sprinkle your hands with flour and shape the dough into about 8 large or16 small round, flat discs.
  5. Heat up to 2 inches vegetable oil in a cast-iron skillet or heavy pan. The oil should be very hot. Cook the discs a few at a time, as long as they do not overlap, turning once, and frying about 3 minutes on each side, until golden brown.
  6. Remove from the pan with tongs and drain on paper towels.
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Fruit Leather

Mixed berry leather, kid friendly

By David C. King

Indians used a variety of ways to preserve fruits. Some were added to meat and suet for pemmican. Other methods included sun-dried fruits and fruit leather. Fruit leather is tasty, nutritious and long lasting.

2 cups berries, peaches, pears or plums
¼ cup honey

  1. Cover surface of a 12- by 17-inch sheet pan or sided cookie sheet with parchment or waxed paper. Set aside.
  2. Cut, or pulse in a food processor, the berries or other fruit into small pieces; leave skins on, but remove any larger seeds or pits. Continue mixing in food processor until smooth.
  3. Place the berries and honey in a saucepan over medium-high heat. Bring to a boil; turn down heat to medium-low to simmer. Continue to simmer until mixture thickens, about 45 minutes, stirring to prevent burning. Take care—mixture may splatter.
  4. Using a silicon spatula spread the fruit mixture evenly over prepared pan surface as thin as possible.
  5. Transfer pan to oven (if gas, with pilot light on; if electric, turn on to lowest setting). Leave overnight, 8–12 hours or until barely tacky.
  6. Fold or roll up the leather in its wrap and store in a lidded glass or plastic container.
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Sautéed Beet Greens


Whenever I cook vegetables, I try to use the entire plant. It’s become a habit of mine to use everything from the root to the greens. Even when I can’t cook with something like the peel of an onion or the vine of a tomato, I stick it in a freezer bag and pop it in the freezer until I can make a big batch of homemade vegetable stock. After that, to the compost it goes for use in next year’s garden. Trim off the roots of your beets, thoroughly rinse off the dirt and add the roots to your freezer bag.

I don’t think that people realize how delicious beet greens are and tend to toss them out. Don’t do that! Sauté those down with this simple recipe that lets the greens’ flavor really shine.

3 tablespoons extra-virgin olive oil
3 large garlic cloves, sliced
6 cups beet tender stems and greens, hard stems removed (reserved for stock), roughly
    chopped (about the amount of greens included in 2 bunches of beets)
¼ cup water or vegetable stock
1½ teaspoons kosher salt
¼ teaspoon red pepper flakes
2 teaspoons apple cider vinegar
¼ cup walnuts, roughly chopped

  1. In a large sauté pan, warm the olive oil over medium heat and add the garlic.
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Quick Pickled Beets and Onions

Photo by Mathew LaBombard

This is such an easy and delicious way to enjoy beets. Of course, you can buy pickled beets at the store, but they’re so easy to make with ingredients that you probably already have on hand that there’s no sense in spending money for the jarred version. I love to serve these with toasted bread, grainy mustard, garden carrots and cured olives. On a cool, crisp day, there’s nothing better than enjoying these by a fire with a nice glass of wine (and maybe do it while wearing sweatpants!).

2 cups beets, peeled and sliced into ¼-inch-thick rounds
1 onion, sliced into ¼-inch-thick rounds
3 garlic cloves, peeled and smashed
2 bay leaves
1 tablespoon fresh tarragon, chopped, plus more leaves for garnish
¼ teaspoon red pepper flakes
2 cups water
½ cup distilled white vinegar
½ cup apple cider vinegar
2 tablespoons agave nectar (if you can’t find agave you can use sugar or honey)

  1. Bring a large pot of water to a boil and add the beet rounds. Lower the heat and simmer uncovered for 20 minutes or until the beets are just barely fork tender.
  2. Remove the beets from the water and allow to cool.
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