side dish – Page 3

Autumn, Fall, gluten-free, side dish, Thanksgiving, Vegetables and Salads

Root Vegetable Mash

November 24, 2013September 28, 2019by Lynda Balslev11 Comments

Mashed Sweet Potato, Celery Root and Rutabaga

Root vegetables are winter’s best kept secret. Packed with nutrients, natural sugars and starch, the lowly root is a healthy and flavorful substitute for the ubiquitous potato, and a superb way to get your vitamins and nutrients in the cold weather season. A good peel of skin reveals a rainbow of colors ranging from magenta to ochre to creamy white, sure to brighten any dreary winter day – and your holiday table. Feel free to mix and match roots, such as sweet potato, parsnip, rutabaga, carrot, celery root, and of course the dependable russet, to your taste and preference.

Root Vegetable Mash

Choose a balance of sweet and savory roots for even flavor (I used 1 pound each of sweet potato, celery root and rutabaga) and mash to your desired consistency. I like to leave my roots a little chunky for a more rustic presentation.

3 pounds mixed roots
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

Peel the root vegetables and cut into 1-inch chunks. Place in a large pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil over high heat, then reduce heat to medium and cook until vegetables are tender and easily pierced with a fork. Drain and return to the pot. Let cool 5 minutes. Add the garlic, butter, sour cream, and yogurt. Mash with a potato masher or in a food mill to desired consistency. Add salt and pepper to taste. Spoon into a serving bowl and serve warm.

Prepare ahead: The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered, deep gratin dish. Cover and refrigerate for up to 24 hours. Remove from refrigerator 1 hour before serving. Preheat oven to 325°F. Dot the top of the mash with 1 tablespoon butter and cover with foil. Bake in oven until heated through, 35 to 45 minutes.

Appetizers, Autumn, Fall, gluten-free, Tians and Casseroles, Vegetables and Salads, Vegetarian

Baby Beet Gratin with Orange and Thyme

November 10, 2013October 6, 2014by Lynda Balslev9 Comments

Beet Gratin with Orange and Thyme

It took a good long while for me to reconcile with the flavor of beets. I gazed at them from the sidelines, attracted to their vibrant hues, aware of their nutrient-rich flesh, yet wary of their earthy notes. As a cook, I wished to like beets, and as a parent, I wanted to serve them – so I willed myself to eat beets until I learned to love them.

At first, I took baby steps. I nibbled small bites. I doused them with citrus to offset their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteract their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nutty. And, eventually, I succeeded. Now, I am a beet convert. Yet while I no longer shudder at eating a completely naked beet, I continue to craft recipes that embrace the sweet beet while tempering their earthy nature.

This gratin recipe allows beets to shine amidst a minimal cast of characters. The co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. Layers of beets are cloaked in sour cream infused with orange zest and thyme. Gruyère cheese ripples throughout, adding a complementary nuttiness. The beets release their juices while cooking, saturating the gratin with spectacular color and all the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook, parent and beet convert, I find that a very good thing.

Baby Beet Gratin with Orange and Thyme

I prepared this recipe in individual ramekins with a variety of red, golden and chioggia beets. A gratin dish will also work for family style serving. Feel free to mix and match the beets to your taste. Eight large beets may be substituted for the baby beets, but be sure to peel the skin.

Makes 1 (8 by 8-inch) gratin or 8 (6-ounce) ramekins

2 cups sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
3 bunches baby beets, unpeeled, ends trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Fresh thyme leaves

Preheat the oven to 375°F (190°C). Butter 8 (6-ounce) ramekins or an 8 by 8-inch square gratin dish. Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
Thinly slice the beets with a mandolin or knife.
Arrange 1/3 of the beets, slightly overlapping in the baking dish or individual ramekins. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and pinch of fresh thyme. Repeat with two more layers.
Bake in the oven until the beets are tender and the gratin is bubbly and golden, about 45 minutes. Serve warm or at room temperature.

Autumn, Fall, Breads, Pasta, Rice, Grains, gluten-free, side dish, Vegetables and Salads, Vegetarian

Thanksgiving Sides: Wild Rice with Dried Fruit and Pecans

November 5, 2013October 18, 2014by Lynda Balslev8 Comments

~ Wild Rice with Dried Fruit and Pecans ~

This rice dish is a hearty and flavorful accompaniment to pork, poultry and game. It’s a great addition to the Thanksgiving table, where you might be tempted to call it a stuffing. Dried apricots, cranberries and pecans stud the rice, adding substance, sweetness and festive color. Whether you use it to stuff a bird or simply serve in a bowl as a side, this is a pretty autumn dish. Feel free to mix up the fruit and nuts, substituting raisins, chopped prunes, dried figs, walnuts or hazelnuts. For a vegetarian option, substitute vegetable stock or water for the chicken stock.

Wild Rice with Dried Fruit and Pecans

Use all wild rice or a blend of rice. A blend of wild rice, brown rice and red rice is pictured. Serves 6.

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 ½ cups wild rice or wild rice blend
1 garlic clove, minced
3 cups chicken stock
2 teaspoons fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup chopped dried apricots
½ cup dried cranberries
½ cup chopped toasted pecans or walnuts
½ cup chopped Italian parsley leaves

Heat the oil in a medium pot or Dutch oven over medium heat. Add the onion and carrots and saute until they begin to soften, 3 to 4 minutes. Add the rice and garlic and cook, stirring, 1 minute. Add the chicken stock, thyme, salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer until rice is just tender but still firm, about 45 minutes. Add the dried fruit and pecans. Cover and remove from heat. Let stand for 10 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm.

Autumn, Fall, gluten-free, holiday, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Winter

Holiday Sides: Root Vegetable Gratin

October 28, 2013October 28, 2013by Lynda Balslev8 Comments

~ Root Vegetable Gratin with Sweet Potato, Red Potato and Rutabaga ~

My cheese and potato loving family loves a good gratin. I use a simple method of layering thinly sliced potatoes with a rich garlic infused sour cream and shredded Gruyere cheese. Simple and, yes, decadent. I switched up my go-to recipe recently when I wanted something more flavorful and nutrient-rich than white spuds. Thinly sliced rutabaga (also known as Swede) and sweet potato were included in the mix, and I switched out the white potatoes for red, which tend to hold their shape more while cooking. The result was a colorfully striated gratin, flecked with sage and thyme, adding their earthy fragrance to the sweet and nutty root vegetables. This is a wonderful side dish, and makes a rustic and festive addition to any holiday table.

Root Vegetable Gratin

Feel free to mix up the root vegetables to your taste. In all there should be about 3 pounds of vegetables.

Serves 8

16 ounces full fat sour cream
1 large garlic clove, minced
2 teaspoons minced fresh sage leaves
2 teaspoons fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
4 medium-large red potatoes, about 1 1/2 pounds
1 large sweet potato, peeled, about 3/4 pound
1 medium rutabaga, peeled, about 3/4 pound
6 ounces Gruyère cheese, finely grated
1/3 cup heavy cream, or to taste

Preheat oven to 375 F (190 C). Butter an 8 by 10-inch gratin dish.
Whisk the sour cream, garlic, sage, thyme, salt, pepper and nutmeg in a bowl and mix well.
Thinly slice the potatoes and rutabaga, preferably with a mandoline. Arrange half of the red potatoes, overlapping, in the bottom of the gratin dish (there will be about 2 layers). Spread 1/4 of the sour cream over the potatoes and sprinkle with 1/4 of the Gruyere. Cover with the sweet potatoes, overlapping in about 2 layers. Spread with 1/4 of the sour cream and 1/4 of the gruyere. Repeat with the rutabaga, more sour cream and gruyere. Finish with the remaining red potatoes, sour cream and gruyere. Drizzle some of the cream around the edges and in the corners of the gratin without overfilling.
Bake in oven until vegetables are tender and the top of the gratin is brown and bubbling, about 1 hour and 15 minutes. (Loosely cover gratin with buttered foil if browning too fast.) Serve hot.

Breads, Pasta, Rice, Grains, gluten-free, holiday, salad, side dish, Thanksgiving, Vegetables and Salads, Vegetarian

Holiday Sides: Kale, Quinoa, Pomegranate Salad

October 9, 2013October 9, 2013by Lynda Balslev5 Comments

~ Kale, Red Cabbage, Quinoa, Carrots, Pomegranate, Raisins, Almonds ~

Just because there’s a chill in the air doesn’t mean we should skip fresh salads. In fact, at this time of year it’s more important than ever that we boost our immune system with healthy greens and grains – and not just for keeping the doctor away. Hardy cold weather salads are a welcome addition to any holiday table. Deeply flavorful and unabashedly colorful, wintery salads are hefty enough to absorb copious handfuls of nuts, fruit and grains while providing a beautiful addition to a special meal. Even the non-meaters will gobble them up, while the vegetarians will be very pleased with this substantial option.

This is one of my favorite cold weather salads. Brimming with curly kale, red cabbage, and quinoa, it could be a meal in a bowl. The addition of dried raisins, toasted almonds and glistening pomegranate seeds adds all the extra bling necessary to invite this salad to your Thanksgiving dinner. The key to this recipe is to massage the kale. Yes, that’s right. By gently rubbing the leaves in oil, lemon and salt before assembling, the leaves will be coaxed into a softer and milder version of themselves, making for a delicious raw salad.

Kale, Quinoa and Pomegranate Salad

Unlike most salads, this may be entirely prepared up to 1 hour in advance, which is ideal for entertaining. Serves 6 to 8.

Kale:
1 large bunch curly green kale, ribs removed, torn in bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
1 1/2 cups shredded red cabbage (or radicchio)
1 to 2 carrots, thinly sliced
1 small shallot, very thinly sliced
1/3 cup cooked quinoa (I used red)
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup pomegranate seeds

For the kale: Place the kale in a large serving bowl. Drizzle with the olive oil, lemon juice and salt. Using your hands, gently rub the leaves to coat for about 1 minute. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

For the dressing: Whisk the garlic, vinegar, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Assemble the salad: Add the cabbage, carrots, shallot and quinoa to the kale. Add half of the dressing and toss to combine. Scatter the raisins, almonds and pomegranate seeds over. Gently toss with more dressing to taste. Serve immediately or refrigerate for up to 1 hour.

gluten-free, salad, side dish, Vegetables and Salads, Vegetarian

Peppery Potato Salad

September 27, 2013July 31, 2017by Lynda Balslev6 Comments

No-Mayo Potato Salad with Sweet and Spicy Peppers

This no-mayo potato salad is packed with peppers. Early fall yields a rainbow of pepper fruit at the farmers market – sweet bells, cherries, hungarian, fresnos, jalapanos and poblanos – it’s impossible not to scoop up a bag’s worth of these beauties simply for their colors and impossible shapes. The trick is to find all sorts of ways to put them to use. Here is one – this peppery potato salad.

The key ingredient in this salad (aside from the peppers and potatoes!) is white balsamic vinegar which lends a gentle fruity acidity. Do not substitute traditional balsamic vinegar as its dark color and syrupy consistency will overwhelm the salad. Use, instead, a high quality white wine vinegar and add 1 teaspoon of sugar to the salad.

Peppery Potato Salad

A little spice is nice! Mix up the peppers to your taste, adding a combination of sweet and hot peppers. Serves 6 to 8.

2 pounds yukon gold potatoes
Sea salt
1/4 cup white balsamic vinegar
2 tablespoons plus 1/4 cup extra-virgin olive oil
2 garlic cloves
2 teaspoons dried mustard, such as Colmans
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red chili flakes, optional
1 poblano pepper, stemmed and seeded finely chopped
1 small red bell pepper, finely chopped
1 to 2 Jimmy Nardello or sweet Italian red peppers, stemmed and seeded, finely chopped
1/2 bunch green onions, white and green parts thinly sliced
1/2 small red onion, finely chopped
1/2 cup chopped Italian parsley leaves
1/4 cup chopped mint leaves

Quarter the potatoes and place in a large pot. Cover with cold water and add 2 teaspoons salt. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and cool 5 minutes. Transfer to a large bowl and add the vinegar, 2 tablespoons oil, the mustard, 1 teaspoon salt, the black pepper, and chili flakes. Stir to combine, breaking up any large chunks of potatoes, and let stand at room temperature until lukewarm, about 30 minutes.
Add the 1/4 cup olive oil and the remaining ingredients. Stir to thoroughly combine, and taste for seasoning. You may want to add a little more salt or a pinch of sugar, depending on the sweetness of the peppers.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to develop. Serve chilled or at room temperature.

Breads, Pasta, Rice, Grains, gluten-free, side dish, Vegetables and Salads, Vegetarian

Quinoa Tabbouleh Salad

May 9, 2013May 9, 2013by Lynda Balslev16 Comments

~ Quinoa Tabbouleh Salad ~

Quinoa is a South American crop which produces small seeds which are rich in calcium, phosphorous, magnesium and iron. The seeds may be prepared like rice while their nutty flavor adds heartiness to salads, pilafs and stews. Quinoa is also gluten-free, providing a nutritious grain-like stand-in to bulgur, couscous and farro.

This salad has all of the earmarks of a good tabbouleh minus the bulgur: Olive oil, lemon, garlic and gads of chopped fresh herbs lighten and brighten nutty bi-colored quinoa seeds. Finely grated carrot ripples throughout the salad adding sweetness and moisture. Since quinoa is rich in protein, you might be tempted to call this bowl a one-dish meal, but it’s also a great accompaniment to grilled fish and meat.

Quinoa and Carrot Tabbouleh Salad

Either white or red quinoa (or a combination) may be used. Serves 6 to 8 as a side dish.

1 1/2 cups quinoa, rinsed
Salt
1 tablespoon extra-virgin olive oil
3 scallions, white and green parts thinly sliced
1 large carrot, peeled, finely grated
1 medium sweet red pepper, stemmed and seeded, finely diced
1 jalapeno pepper, stemmed and seeded, minced
1 garlic clove, minced
Juice of 1/2 lemon
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika

1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro
Place quinoa, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan. Bring to a boil. Cover and simmer until water is absorbed and the grains release their germ, about 15 minutes. Transfer quinoa to a large bowl. Add oil and stir to coat. Cool to room temperature.

Stir the remaining ingredients except the fresh herbs into the quinoa. Taste for seasoning and add more salt if desired. (Tabbouleh may be prepared in advance to this point. Cover and refrigerate up to 6 hours). Before serving, fold in the fresh herbs. Serve chilled or at room temperature.

If you like this, you might enjoy these recipes:
Vegetarian Quinoa Chili from Two Peas and their Pod
Asparagus and Egg Mimosa with Quinoa from TasteFood
Quinoa Fried Rice from Steamy Kitchen
Shrimp, Bulgur and Kale Salad from TasteFood
Golden Quinoa Salad with Lemon, Dill, Avocado from the Kitchn

Farmers Market, gluten-free, side dish, Vegetables and Salads, Vegetarian

Simple Sides: Balsamic Roasted Carrots

April 8, 2013April 8, 2013by Lynda Balslev14 Comments

baby carrots, balsamic vinegar, olive oil, thyme sprigs, kale flowers, sea salt

I bought a sack of tiny carrots today at the farmers market just because of how they looked. They were not your average stick straight roots, but funny finger sized squiggles with knuckles, knobs and twists – think samba dancing semicolons. New and sweet, these little babies were the first of Spring, demanding the simplest of preparation. I decided to match their sweetness with a sprinkle of sugar, salt and splash of balsamic vinegar. A quick roast in the oven, softened them to crisp tenderness, shellacking the vinegar in a shiny caramelized coat. What you see is a mere half of my bounty, since I couldn’t stop nibbling the rest while taking the picture.

Balsamic Roasted Carrots
Try to select organic carrots, which will save you the fussy step of peeling.

Serves 4 to 6.

2 pounds organic skinny carrots, washed
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
Small bunch of fresh thyme sprigs
2 tablespoons balsamic vinegar
1 teaspoon sugar
Sea salt flakes

Heat oven to 400° F. Trim the ends of the carrots. Place in a large bowl. Add oil, salt and pepper. Toss to coat. Pour onto a rimmed baking sheet. Scatter the thyme sprigs over the carrots. Roast on the middle rack of oven until carrots are crisp tender, 8 to 12 minutes, depending on thickness of carrots.

Remove carrots from oven. Turn on the broiler. Drizzle the carrots with balsamic vinegar and sprinkle with sugar, and jiggle the carrots around to coat. Return to top rack in oven. Broil until slightly caramelized and golden, 1 to 2 minutes, shaking pan once or twice. Serve warm sprinkled with sea salt flakes.

Appetizers, Breads, Pasta, Rice, Grains, gluten-free, side dish

Lemon Mint Risotto

March 13, 2013February 10, 2020by Lynda Balslev13 Comments

~ Lemon Mint Risotto ~

Here is what I think about risotto: A good risotto should be creamy, but not soupy. The rice should be tender, but not mushy. Its accompanying ingredients should be minimal without overwhelming and reflect the season. This recipe for Lemon Risotto with Mint is firmly planted in spring. Redolent with lemon and mint, the puckery citrus cuts the inherent creaminess of the risotto, while flecks of fresh mint add freshness and aroma. I like to serve small plates of this as an elegant first course to a nice meal.

Lemon Risotto with Mint
Serves 6

6 cups chicken stock
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion
2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano cheese, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest, plus extra for garnish
4 tablespoons finely chopped fresh mint leaves, divided

Bring stock to a simmer in a medium saucepan. Reduce heat to lowest setting and keep warm.
Heat 1 tablespoon butter and oil in a deep skillet or pot over medium heat. Add onion and sauté until softened without coloring, 2 minutes. Add rice and stir to coat. Add wine. Cook, stirring, until the wine evaporates. Add stock 1 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next cup. Continue until the rice is tender but not mushy. Remove pan from the heat. Stir in 1 tablespoon butter, 1/2 cup cheese, lemon juice and lemon zest. Add 2 tablespoons mint leaves. Serve immediately in bowls garnished with extra cheese, zest and mint.

You might also enjoy these recipes from TasteFood:
Fregola Sarda with Asparagus and Lemon
Greek Couscous Salad
Farro Pilaf

gluten-free, side dish, Vegetables and Salads, Vegetarian

Massaged Kale Salad

January 28, 2013September 21, 2018by Lynda Balslev7 Comments

~ Kale Salad with Carrots, Cranberries, Sunflower Seeds and a little TLC ~

Have you massaged your kale lately? Seriously. And don’t you worry, this superfood is not high maintenance requiring prima donna treatment. Quite the contrary, in fact. Kale is pretty easy going, simple to prepare, tossed in salads, blanched or baked in the oven – all modest and unassuming stuff for a cruciferous veggie with rock star status when it comes to nutrition. And rock star, indeed: Kale is packed with vitamins, nutrients and minerals. It’s an excellent source of antioxidants, has anti-inflammatory properties and helps to prevent heart disease and cancer. It also has tough and sturdy leaves that can be difficult to digest when eaten raw in large quantities. So what to do if you love kale and want to join its healthy fan club? Try a little massage with lemon juice, oil and a pinch of salt before tossing in the salad bowl. Rub the leaves for a few minutes to coat the leaves, and you will be rewarded with a slightly softened version of the hearty kale leaf with heightened flavor – and a big bowl of healthy kale salad for all to enjoy. That is, if you feel like sharing.

Massaged Kale Salad with Carrots, Cranberries and Sunflower Seeds

Serves 4

Kale:
1 large bunch lacinato or green curly kale – tough ribs removed, leaves torn or chopped
2 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
2 skinny carrots, thinly sliced
2 scallions, green and white parts thinly sliced
1/4 cup dried cranberries
2 tablespoons toasted sunflower seeds

For the kale: Place the kale in a large serving bowl. Drizzle with lemon juice and olive oil. Sprinkle with salt. Massage the leaves for 2 minutes to coat and slightly soften. Set aside.

For the dressing: Whisk all of the ingredients except the oil in a small bowl. Add oil in a steady stream, whisking to emulsify.

Assemble salad: Add carrots, scallions and cranberries to the kale. Drizzle with dressing and toss to coat. Sprinkle with sunflower seeds.