Archive | Vegetables and Sides RSS feed for this archive

Komatsuna no Goma-Ae

Komatsuna is a slightly tangy Japanese vegetable similar to spinach. When topped with Goma-Ae, or toasted sesame sauce, you’ll find a perfectly satisfying contrast of sweet and spicy flavors. Don’t be concerned if you can’t locate komatsuna – almost any leafy green can be used in this dish with delicious results. My favorite local sushi […]

Continue Reading

Smoky Chipotle-Roasted Pumpkin

We often think of pumpkin as a dessert ingredient, just right for pies and muffins. As a member of the squash family, however, pumpkin is also the perfect candidate for simple, savory dishes. In this recipe, harvest pumpkin is seasoned with chipotle, then oven-roasted to a sweet and smoky blend. Serve it as a seasonal […]

Continue Reading

Recaíto

Rich and flavorful Puerto Rican cuisine has been influenced by an amalgam of cultures and flavors. The Spanish and Africans, as well as native Taino and Arawaks, all had their hands in creating what local people call “Cocina Criolla.” Indigenous ingredients were mixed with foreign spices, old methods mixed with new, to create unique flavor […]

Continue Reading

Slow-Roasted Tomato Bruschetta

There’s something about summertime (or almost summertime) that makes me crave tomatoes. I remember as a kid, taking the first summer bite of a giant, red Jersey Beefsteak, so ripe the juice would drip down my hand as I bit in. With just a little salt, the sweet-spicy fruit could become an entire meal, and […]

Continue Reading

Easy Roasted Asparagus

Asparagus is one of my favorite vegetables. Its tender, green flavor almost tastes like springtime. Try this easy method: simply drizzle some fresh asparagus with olive oil, salt and pepper, and roast for ten minutes. Add some fresh lemon juice and zest, if you like, or sprinkle with a little parmesan cheese before baking. Any […]

Continue Reading

Herbed Sweet Potato Rösti

The Swiss gave us rösti, a traditional farmers’ breakfast equivalent to hash browns. Full-bodied potatoes (either cooked or raw) are grated, seasoned, shaped into thin patties, and fried to a crispy golden brown. In this scenario, I’ve swapped out the potatoes for sweet potatoes, and added some fresh, fragrant herbs with a touch of nutmeg […]

Continue Reading

Hazelnut Praline Sweet Potatoes

Warning! If you are diabetic, dieting, or for any other reason trying to control your sugar intake, read no further. If, however, you are looking for new and wonderful ways to indulge during the holiday season, hazelnut praline sweet potatoes might just be for you. The toasty crunch of the caramelized hazelnuts is a nice […]

Continue Reading

Luxembourger Green Beans

Bou’neschlupp, a Luxembourgese peasant soup, is the inspiration for this simple, nutritious side dish. Green beans, potatoes and onions are gently simmered in seasoned broth until tender. Cooking with broth adds nutrients, and gives the vegetables a rich flavor and texture. I’ve left out the heavy cream and bacon found in the traditional soup, leaving […]

Continue Reading

Baked Potatoes Paprikash

You know that question “what one thing would you take with you if you were stranded on a desert island”? Well for me, the answer would probably be “a 10 pound sack of potatoes”. Bake your Potatoes Paprikash to a dark golden brown, with a crisped paprika jacket. Serve them alongside roasted chicken or grilled […]

Continue Reading