Course: Side Dish

  • Polish Jewish Beet Soup

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    Polish Jewish Beet Soup
    From Tony Gruska, Farm to Table
    1. Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes.
    2. Remove from the water. Let cool slightly, peel and dice. Return diced beets to water.
    3. Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with the sugar and lemon.
    4. Sprinkle chopped dill over soup when read to serve.
  • Ginger Garlic Hummus (The best Hummus!)

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    Ginger Garlic Hummus (The best Hummus!)
    From Kathrine Page
    1. Mince garlic and ginger in processor.
    2. Add beans, lemon juice, butter, vinegar, garlic sauce, anise.
    3. Process to a coarse puree.
    4. Add cilantro and green onion. For thinner hummus, add more lemon juice or vinegar.
    5. Use as a dip for vegetables or crackers.
  • Broccoli Quinoa

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    Broccoli Quinoa
    From Carmen Anderson
    1. Pre-cook quinoa according to directions and drain any extra water.
    2. Heat the quinoa and set aside.
    3. Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
    4. Add a pinch of salt and stir in the broccoli.
    5. Cover and cook for a minute, just long enough to take the raw edge off.
    6. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
    7. Set aside.
    8. To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor/blender.
    9. Drizzle in the olive oil and cream and pulse until smooth.
    10. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.
    11. Taste and adjust if needed.
    12. You might want to add more of the pesto, salt or lemon juice a bit at a time.
    13. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chili oil, and some sliced avocado or other optional toppings.
  • Stephen’s Vegetarian Lentils

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    Stephen’s Vegetarian Lentils
    From Silvana’s Kitchen
    1. In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
    2. Stir in the garlic and cook for 1 minute.
    3. Add the lentils, broth and wine; bring to a boil.
    4. Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
    5. Season with salt.
    1. Vegetarian Lentils and Quinoa with Mushrooms and Spinach
    2. To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge).
    3. To heat it all through without sticking to the skillet, I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.
  • Southwestern Bean Salad

  • Roasted Green Beans

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    Roasted Green Beans
    From Chris Manley
    1. Take fresh green beans, wash, trim ends and pat dry.
    2. Place in a bowl with 1 tablespoon of olive oil and some salt, toss to coat. Place on cookie sheet.
    3. (You can put foil down as the undersides of the beans may brown where it touches the pan) and spread out.
    4. Cook at 450 degrees for 10 minutes on one side.
    5. Turn and roast for another 13 minutes and serve.
    6. Half way through, put some garlic powder sprinkled on it before turning them over.
  • Red Potato Salad

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    Red Potato Salad
    1. Cook the washed whole potatoes in a large pot with enough water to cover until fork tender.
    2. Cut the green onions, thinly.
    3. After allowing the potatoes to cool, cut them into 1/2 inch cubes.
    4. In a large bowl, mix the potatoes with green onions and cabbage.
    5. Pour the vinegar into a small bowl, slowly whisk in the olive oil.
    6. Drizzle over the potato mixture and toss to coat.
    7. Eat 1/2 cut on a bed of lettuce.
  • Quinoa Salad, a Gluten-free version of Tabulah

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    Quinoa Salad, a Gluten-free version of Tabulah
    1. Cook Quinoa according to directions. Let it cool completely.
    2. Prepare vegetables, herbs and spices.
    3. Mix into the Quinoa. Add the dressing.
    4. You may need to add more dressing due to the Quinoa absorbing the juice and oil.
    5. Garnish with the top sprig of peppermint.
    6. Keep refrigerated and serve cold.
  • Coconut Yams

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    Coconut Yams
    1. Slice yams and sweet potatoes into thick slices and place in a large pot covered with water.
    2. Bring to boil and cook until softened.
    3. Drain liquid (save in freezer for later use as soup stock!).
    4. Mash potatoes.
    5. Add ginger, garlic, and coconut milk and mix.
    6. Use more or less milk for desired consistency.
  • Baby Pumpkins with Maple and Cinnamon

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    Baby Pumpkins with Maple and Cinnamon
    From Alison Anton
    1. Place the rack in the center of the oven. Preheat the oven to 425 degrees.
    2. Cutting 1-2 inches around the stem, cut a "lid" for each pumpkin.
    3. Scoop out the seeds from the body and lids of the pumpkins.
    4. Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan.
    5. Roast for 30-40 minutes, depending upon the size of the pumpkins.
    6. They are done when tender to the touch. Let cool on the rack for 5 minutes.
    7. Gently transfer the pumpkins to a decorative platter. Drizzle the melted butter and maple syrup around the insides of the pumpkins. Sprinkle with the cinnamon and nutmeg. Close the lids and serve warm.