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  • Rye Berry Salad by Kitchen Vignettes

    Rye Berry Salad by Kitchen Vignettes

    Ingredients: Rye Berries 1 1/2 cups rye berries 3 tbsp plain yogurt (see Note, above) 1 tsp sea salt or kosher salt Salad Juice & zest of one lemon 1 tbsp unfiltered apple cider vinegar 1 tsp Dijon mustard 1/3 cup extra virgin olive oil 1 tsp pure maple syrup 1 clove garlic, minced Sea salt or kosher salt, to taste Freshly ground black pepper, to taste 1 cup shredded cooked organic chicken 2 to 3 ears of sweet corn, […]

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  • Ruby Sauerkraut by Kitchen Vignettes

    Ruby Sauerkraut by Kitchen Vignettes

    Ingredients: 5 lbs red cabbage 3 tbsp sea salt or pickling salt (NO table salt) Instructions: Remove the part of the cabbage you won’t use (outer leaves, stem, etc…). Weigh the cabbage to get 5 lbs. If you have more or less, make the appropriate calculation so the salt ratio stays the same. Slice / shred your cabbage adding salt as you go. Once all the cabbage is shredded and salt incorporated, stuff it into clean jars and press it […]

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  • Minty Grapefruit Slaw by Kitchen Vignettes

    Minty Grapefruit Slaw by Kitchen Vignettes

    Ingredients: 1 small cabbage 2 green onions A dozen (or more) cherry tomatoes 2 grapefruits 1 small bunch of mint Olive oil Salt & Pepper Instructions: Finely chop the cabbage. Slice up the green onions, tomatoes, 1 1/2 grapefruit, and mint. Squeeze the juice from one half of a grapefruit into a bowl. Add olive oil and salt and pepper to make a dressing to your taste (I like a fair bit of salt and pepper in this one). Toss […]

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  • Swiss Chard Bread Pudding by Kitchen Vignettes

    Swiss Chard Bread Pudding by Kitchen Vignettes

    Ingredients: About 5 cups of bread pieces (either cubed or torn by hand, stale bread is best) 1/4 cup olive oil 1 onion, finely chopped 2 bunches of chard, lightly steamed and chopped 3/4 cup white wine (I also snuck in a few splashes of dry martini mix, heh heh, a splash of vodka would do the trick too) 7 eggs 1 1/2 cup cream 1 1/2 cup milk 1 cup grated swiss cheese 1 cup grated gruyere bunch of […]

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  • Mashed Potatoes with Garlic and Horseradish by Martha Stewart

    Mashed Potatoes with Garlic and Horseradish by Martha Stewart

    Serves 8 to 10 Ingredients: 5 pounds russet potatoes, peeled and cut into 1-inch pieces 4 large cloves garlic, coarsely chopped 2/3 cup milk 6 tablespoons unsalted butter 2 heaping teaspoons prepared horseradish Coarse salt and freshly ground pepper Instructions: 1. Place potatoes and garlic in a large pot; add enough salted water to cover by 1 inch. Bring to a boil; cook until potatoes are tender when pierced with the tip of knife, about 20 minutes. Drain well, and […]

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  • Perfect Mashed Potatoes by Food Wishes

    Perfect Mashed Potatoes by Food Wishes

    Ingredients: Serves 4 3 large Russet potatoes 1/2 stick butter 1/2 cup milk salt and pepper to taste Instructions: - Cut potatoes in half and make sure the potatoes pieces are around the same size – Salt the water with 2 tbsp of salt – Cook potatoes at a gentle simmer (NOT a rolling boil) – After 20-25 minutes, your potatoes should be cooked.  Err on the side of overcooked vs. undercooked – After you drain your potatoes, add the potatoes […]

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  • Garlic Mashed Potatoes by ChefTips

    Garlic Mashed Potatoes by ChefTips

    Chef Jason Hill shows you how to make a garlic mashed potatoes recipe that you’re sure to enjoy. This also goes well as a Thanksgiving side dish. This garlic mashed potato recipe uses Ingredients: 2 cups cream or milk 8 tablespoons butter 2 pounds russet potatoes, peeled 1/2 cup fresh grated Parmesan cheese 2 cloves garlic, peeled and minced 1 tablespoon salt, or to taste Pepper to taste Instructions: Cut potatoes in half, then cut into cubes. Add potatoes to […]

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  • How to Make Mashed Potatoes by CHOW

    How to Make Mashed Potatoes by CHOW

    Items to note in this video: – Pick starchy potatoes like Russet or Yukon Gold potatoes – Cut your potatoes in small even chunks so they all cook at the same time – Cook your potatoes – really good your potatoes until they start falling apart – Don’t use your food processor because it will your potatoes gummy – Don’t be afraid to use a lot of cream and milk – potatoes can really absorb a lot of liquid

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  • Mashed Turnips with Crispy Shallots by the Barefoot Contessa

    Mashed Turnips with Crispy Shallots by the Barefoot Contessa

    Prep Time: 25 min Cook Time: 1 hr 20 min Serves: 6 servings Ingredients 1 1/2 cups light olive or vegetable oil 3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings 2 large yellow turnips (rutabagas), about 4 pounds total Kosher salt 1 cup whole milk 6 tablespoons (3/4 stick) salted butter 1/2 teaspoon freshly ground black pepper Directions Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce […]

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  • Caramelized Butternut Squash by the Barefoot Contessa

    Caramelized Butternut Squash by the Barefoot Contessa

    Prep Time: 15 min Cook Time: 55 min Serves: 6 to 8 servings Ingredients 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Directions Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 […]

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