Tag: Recipes: Sides
Winter Squash Soup with Arugula Pesto
This simple soup from East Atlanta Village Farmers Market chef Seth Freedman allows the flavor of fresh winter squash to shine through. The addition of cream and a swirl of arugula pesto dresses it up for company.
Roasted Carrots with Sage
Roasting caramelizes the sugars in foods, so to maximize the sweetness, choose tender, young carrots still attached to their tops. This recipe can be easily doubled for a crowd.
Beet and Endive Salad
Add a little elegance to your table with this refreshing winter salad.
Sauteed Butternut Squash and Apples
The hardest thing about this quick saute is peeling the squash. But all you need is a vegetable peeler and a teenager with nothing to do, and that problem is solved. A little fresh sage would also be a wonderful addition to this classic autumn combination of squash, apples and aromatic vegetables.
Kale and Orzo
Buttery and tender, it's hard to believe this satisfying combination is actually good for you.
Sauteed Cauliflower with Cranberries
Surprise! Cranberries pop up in a second dish at your table . . . this time, in dried form. The cumin adds just a touch of the exotic—but don't worry; it will fit right in with the other flavors on your table.
Pocketknife Coleslaw
From "Southern Ground" by Zac Brown. Since the age of two, every other weekend I went to hunting camp with my dad and his rowdy friends. We had a lease on about 1,500 acres in Collodun, Georgia, where we used to hunt.
Arugula Bread Salad
The best parts of the salad—peppery greens and homemade croutons—join forces with a flavorful (but simple) homemade dressing in this dish from Le Cordon Bleu Atlanta.
Spinach Salad with Mahogany-Roasted Mushrooms and Onions
Volunteering to bring a simple tossed salad to a potluck makes life easy, but it does not do much to boost your self-esteem as a creative cook. That's why I was happy to discover this great suggestion in Anne Byrn's 2007 What Can I Bring? Cookbook.
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