All posts in Side Dishes

Maple Glazed Acorn Squash

by Hope Cohen on October 26, 2011 in Buffet, Healthy, Side Dishes, Vegetarian with No comments

This simple vegetable dish is Autumn on a plate with its striking colors of deep green skin and golden orange flesh. The sugars in the squash caramelize beautifully creating a full, rich flavor in the mouth, and the maple syrup creates a candy like coating. For the non-squash lovers, this is like a combination of sweet potato and carrot, delicious directly out of the oven but equally as divine cold the next day!


  • 1 acorn squash, washed, cut in eighths, seeds removed
  • 2 TBS extra virgin olive oil
  • Salt & fresh black pepper to taste
  • ½ cup pure maple syrup

 

  1. Preheat oven to 375°f
  2. Place squash on a foil lined sheet pan with sides and drizzle with olive oil.  Using your hands, toss squash with oil until well coated on all sides.
  3. Sprinkle with liberal amounts of salt and freshly ground pepper.
  4. Roast in for 20 minutes skin side down, or until tender and starting to brown.
  5. Pour maple syrup over squash slices, brushing to coat well and continue to roast for another 5 – 10 minutes, until everything is glazed and bronze.
  6. Transfer to serving dish and serve immediately.

Serves 4

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Sautéed Zucchini and Summer Squash with Herbs

by Hope Cohen on October 26, 2011 in Healthy, Side Dishes, Vegetarian with No comments

Quickly sautéed mixed colors of summer squash cooked with fresh thyme is simplicity at its finest.  I love the sweetness of the caramelized squash combined with the earthy, herbal flavor of thyme

 

  • 4 medium zucchini and yellow squash, trimmed, washed and dried
  • salt and pepper to taste
  • ½ tsp fresh thyme leaves, chopped
  • 1TBS extra Virgin Olive Oil
  1. Heat the oil in a medium sized sauté pan on medium heat until hot but not smoking.
  2. Add squash to the pan, season liberally with salt and freshly ground pepper, add thyme and toss squash in pan for 4-5 minutes until it is nicely browned and cooked through.
  3. Serve immediately.

Serves 6

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Saffron Rice with Toasted Almonds

by Hope Cohen on October 25, 2011 in Rice, Side Dishes with No comments


  • 4 cups well seasoned chicken broth
  • Pinch of toasted saffron
  • 2 cups long grain white rice
  • 1 TBS extra virgin olive oil
  • 1 small onion, peeled and chopped finely
  • Salt and freshly ground black pepper to taste
  • 2 TBS raw almonds, toasted in a pan, cooled and chopped coarsely
  • Chopped parsley for garnish

 

  1. Heat the chicken broth and the saffron in a small pot on medium low heat while starting the rice.
  2. Rinse the rice in a strainer under cold running water until the water coming out of the strainer runs clear.  Drain the rice while the onion sautés.
  3. Heat the oil in a medium sized pan over medium heat and sauté the onion, seasoned with salt and pepper for several minutes until it is wilted and starting to look translucent.
  4. Add the rice to the onions and cook stirring for 3 minutes until the grains are coated with the oil and the rice is toasted.
  5. Add the chicken broth to the rice all at once, Stir the rice well, cover and cook at a low simmer for 18 minutes.
  6. Remove from the heat for 5 minutes and then stir and taste rice for seasoning.
  7. Serve Rice garnished with the almonds and parsley.
Serves 4

 

 

 

 

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Arugula Salad with Shaved Parmigiano Cheese and Lemon Vinaigrette

by Hope Cohen on October 11, 2011 in Appetizers, Healthy, Salad, Side Dishes, Vegetarian with No comments

I love the simplicity of this earthy salad, the combination of peppery arugula, nutty Parmigiano cheese and bright lemon citrus are perfect together

 

  • 2 bunches of arugula
  • salt and pepper to taste
  • juice of 1 lemon
  • 2 TBS extra Virgin Olive Oil
  • 1 cup of Shaved Reggiano Parmigiano cheese or to taste (use a “Y” shaped vegetable peeler)

 

  1. Make the vinaigrette by combining the lemon juice with the salt and pepper in the bottom of your salad bowl.
  2. Add the oil mixing well with a fork or a whisk to combine.
  3. Add the arugula to the bowl with the vinaigrette, toss well to dress the greens and then add the shaved strips of cheese to the greens and toss gently.
  4. Serve immediately.

Serves 4

 

 

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Spinach with Garlic, Raisins and Pine Nuts

by Hope Cohen on October 11, 2011 in Buffet, Healthy, Side Dishes, Snacks, Vegetarian with No comments

Traditionally Sicilian, this dish is earthy with greens and a perfect balance of sweet and savory, I love it warm or at room temperature as part of an Italian style buffet

  • 2- 10 oz packages fresh spinach or 4 bunches fresh leaf spinach
  • 2 tbs extra virgin olive oil
  • 2 cloves garlic, peeled and chopped
  • ½ cup raisins, plumped in hot water for 10 minutes
  • ½ cup pine nuts, toasted
  • Salt & fresh pepper to taste

 

    1. Wash spinach thoroughly in several changes of water, drain well
    2. Heat olive oil over medium heat in a large saute pan.  Add garlic and saute for several minutes, until slightly golden.  Do not brown garlic as it will be bitter!
    3. Add spinach, raisins, salt & pepper and saute until spinach is wilted.  Add pine nuts, toss and taste for seasoning adding additional salt and pepper if necessary.
    4. Serve immediately or may be served at room temperature.

 

Serves 4

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Seared Romaine Hearts with Lemon and Parmigiano Cheese

by Hope Cohen on October 4, 2011 in Salad, Side Dishes, Vegetarian with No comments

Craving a salad in mid Winter, I dreamed up this warm sort of version of a Caesar”ish” salad. It is missing anchovies and garlic, but is strong on the lemon Parmigiano component. Pan searing the romaine gives it a sweet, nutty flavor that I adore

  • 1 large head of romaine lettuce, washed, dried and trimmed slightly, leaving core in tact and sliced in half horizontally through the core
  • 2 tbs extra virgin olive oil
  • salt and pepper to taste
  • juice of ½ lemon
  • 1/8 cup freshly grated Reggiano Parmigiano cheese (use a microplane)

 

  1. Heat the oil in a heavy cast iron pan on medium heat until hot, but not smoking.
  2. Season the Romaine with salt and pepper and place it cut side down in the hot pan.  Allow lettuce to cook for several minutes until it is starting to brown well on the cut side.
  3. Flip the Romaine halves onto the opposite side and allow to cook until it begins to get a nice nutty brown color.  Continue cooking and flipping, until the lettuce starts to wilt, turn golden brown and become tender.  You can check doneness by color and also by piercing the core with the tip of a sharp knife.  It is done when the knife slips in easily without resistance.
  4. Transfer Romaine to a serving platter, pour the lemon juice over the cut side evenly and sprinkle the cheese directly onto the hot Romaine, which will start to melt on contact.
  5. Serve immediately.
Serve 2
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Herbed Couscous

by Hope Cohen on September 27, 2011 in Healthy, Side Dishes, Vegetarian with No comments

 

  • 1 cup instant couscous
  • 1 cup boiling water
  • 1 scallion, chopped finely
  • 1 clove garlic, smashed, peeled and minced
  • 1 tbs extra virgin olive oil
  • 1 cup finely chopped fresh mint, parlsey, and chives
  • Juice of ½ lemon
  • ½ tsp salt & fresh pepper to taste

 

  1. Heat olive oil on medium heat in medium sized pot. Add scallion and garlic seasoning with salt & pepper to taste.  Saute for 2-3 mintues until scallion is wilted, being careful not to burn.
  2. Add couscous and stir to coat with the oil.
  3. Add boiling water, herbs and lemon juice, stirring well, cover and remove from heat for 10 minutes.
  4. Fluff couscous before serving and serve immediately.

 

Serves 4

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Grilled Asparagus

by Hope Cohen on September 20, 2011 in Buffet, Healthy, Side Dishes, Snacks, Vegetarian with No comments

Grilling asparagus imparts a charred, sweet, smokey flavor and is equally as delicious served hot, warm, at room temperature or, as part of a buffet or even chilled in a salad, total versatility!

  • 1 pound green asparagus
  • 1/8 cup extra virgin olive oil
  • Salt & fresh black pepper to taste
  • Lemon zest.
  1. Wash and trim asparagus, drying thoroughly.
  2. Preheat grill to high heat.
  3. Drizzle asparagus with olive oil and coat thoroughly.
  4. Sprinkle asparagus with liberal amounts of salt and freshly ground pepper.
  5. Grill until nicely charred, rolling constantly over grates.
  6. Transfer to serving dish and garnish with lemon zest.
  7. Serve immediately or at room temperature as part of a buffet.
Serves 4
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