Tag Archives: side dish

Maple Glazed Acorn Squash

Posted on by

0

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!

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

Sautéed Zucchini and Summer Squash with Herbs

Posted on by

0

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

Saffron Rice with Toasted Almonds

Posted on by

0


  • 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

 

 

 

 

Spinach with Garlic, Raisins and Pine Nuts

Posted on by

0

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

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

Herbed Couscous

Posted on by

0

 

  • 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

Grilled Asparagus

Posted on by

0

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!

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