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  • in Recipes, Side Dishes

    Roasted Root Vegetables

    Roasted vegetables

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    Roasted root vegetables make for a sweet and savory side dish. Roots great for roasting are carrots, turnips, celery root, rutabagas, parsnips, kohlrabi, and fingerling potatoes. To these you can add garlic bulbs and thick slices of butternut squash if you like. Toss root vegetables with a bit of olive oil and salt and set […] More

  • in Recipes, Side Dishes

    Whole Winter Squash Roasted

    Squash roasted butternut 1

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    Small winter squashes such as butternut, Delicata, and acorn can be roasted in halves to serve right in the shell. Preheat the oven to 400°F. Halve the squash and scoop out the seeds. No need to remove the skin. Place the halves cut side up on an oiled rimmed baking sheet or shallow roasting pan, […] More

  • in Prepare, Recipes, Side Dishes

    Glazed Carrots Simply Made

    Carrots glazed bittman

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    PrintGlazed CarrotsAuthor Steve Albert Don’t miss out on this simple carrot recipe. It’s delicious! InstructionsPeel the carrots and cut them into rounds or sticks. Be sure the pieces are about the same size so that they cook evenly. (If you use baby carrots, don’t bother to peel them.)Put the carrots in a saucepan or heavy […] More

  • in Prepare, Recipes, Side Dishes

    Pumpkin with Coconut Curry

    Pumpkin Coconut Curry

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    Pumpkin with curry combines the sweetness of the winter squash with the savory-spiced flavor of curry. It is a warming match appropriate for the crisp days when pumpkins and other winter squashes come to harvest. Pumpkin and other yellow-fleshed winter squashes such a kabocha or butternut squash are best cooked until they are just tender […] More

  • in Prepare, Recipes, Side Dishes

    Grilled Corn with Seasoned Butter

    Corn Grilled

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    Grilled and roasted corn is most flavorful when it is cooked fresh—very fresh. As soon as an ear of corn is picked, its sugars start converting to starch. As the sugars turn to starch, the sweetness of corn is lost—though it is true that some new breeds of corn will retain their sweetness for days. […] More

  • in Recipes, Side Dishes

    Cabbage Colcannon

    Colcannon1

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    Cabbage colcannon is a traditional Irish dish of mashed potatoes with milk, butter, and cooked finely chopped onions and cabbage. Easily you can substitute leeks for the onions and kale for the cabbage. Colcannon is a warming and hearty dish commonly served alongside corned beef, boiled pork, or bacon. The Irish often serve colcannon on […] More

  • in Main Courses, Recipes, Side Dishes

    Vegetarian Black Bean Chili

    Chili on baked potato1

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    This all vegetable and black bean chili is warming and filling. I serve this chili over a hot baked (and buttered) potato. Chili and chunks of potato are perfect after a winter afternoon in the garden. This recipe calls on dried black beans—but you could also use pinto beans, navy beans, kidney beans, cannellini beans, […] More

  • in Recipes, Side Dishes

    Kohlrabi Puree Side Dish

    Kohlrabi puree and peas1

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    Kohlrabi like many root vegetables is easy to bring to the table (and it’s an excellent source of vitamins C and A). You can slice the kohlrabi bulb raw and serve it with a dip or sauce or you can quickly sauté, simmer, or steam kohlrabi. Here are three quick ways to cook kohlrabi (times […] More