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Tag: Recipes: Sides

“Mother-in-Law” Beet Salad

Marc Sommers, executive chef of Parsley's Custom Catering, says he "borrowed" this recipe from his Belarusian mother-in-law. The recipe is both vegan and gluten-free.

Fall Brussels Sprouts With Frisee and Bacon

Chef Derek Smith of Organic Eatz suggests dressing this dish up for holidays with a garnish of chopped toasted chestnuts or almonds.

Roasted Beets with Balsamic Vinegar and Hazelnut Oil

I especially like these beets served at room temperature. Roast the beets up to 2 days before serving. Then just peel and slice, drizzle and serve. If you want to dress them up, you can garnish with a sprinkling of finely chopped, toasted walnuts or hazelnuts, and a dab of chevre.

Roasted Romanesco Cauliflower

Romanesco is a cauliflower varietal that forms a lime green head with cone-shaped florets. Although Romanesco makes this dish especially beautiful, you can substitute regular cauliflower or broccoli with delicious results.

Mushroom Sauce

Make this simple sauce when you want to dress up crepes, potatoes, rice, or our Herbed Grits Cakes With Garlicky Greens. You can also use it as a sauce for pasta.

Sauteed Cabbage with Apple and Sage

Tender, buttery, highly seasoned cabbage is sweetened by apple and garnished with crispy fried sage. This simple side dish is a perfect accompaniment to pork.

Winter Pear and Beet Salad

I've gotten into the habit of roasting a few beets in the oven once or twice a week, so that I always have some on hand for salads and roasted veggie plates. If your beets are precooked, then this is a carefree, rustic salad that doesn’t even ask you to whisk together the oil and vinegar—just drizzle and go.

Chipotle Mashed Sweet Potatoes

If you smoke, grill or deep-fry your Thanksgiving turkey, consider this your perfect side dish. Alan Conner, co-owner of Dakota Blue in Grant Park, keeps his formula for mashed sweet potatoes simple and delicious.

Easy Creamy Turnip Soup

Nutmeg and a hint of cardamom bring out the sweetness in the underappreciated turnip. Sometimes I make my own vegetable stock, but usually I just buy a good-quality, low-salt vegetable stock such as Pacific brand.

Sauteed Hakurei Turnips and Greens

Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet).

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