Grill-Pan Roasted Carrots and Parsnips
November 19, 2010
An easy and pretty side dish that serves 6 – 8 people.
1 Comment
Vegetables
Caramelized Root Vegetables for 6 to 8 people
November 17, 2010
Root vegetables are one of my favorite staples in my kitchen. They simply last forever – an important feature in a single person’s kitchen. And when vegetables are caramelized they become sweet, and melt in your mouth. This dish is perfect for those who don’t like bitter greens.
Mixed Vegetables with Thyme – For 6 to 8 people
November 16, 2010
Wow them with this colorful side dish prepared with balsamic vinegar, dijon mustard, or white wine. The choice is yours.
Mashed Celery Root – For 6 to 8 people
November 16, 2010
So different than mashed potatoes. Sweet, yet savory. Folks will be asking for the recipe!
Carrot and Parsnip Puree – For 6 to 8 people
November 16, 2010
Healthy, simple, and tasty. This puree is rich, yet light. The perfect side dish.
Mashed Celery Root
October 26, 2010
Once you cut off the skin of the celeriac, it’s really a beauty.
Roasted Red Pepper Salsa
October 18, 2010
Roasted red pepper salsa is perfect on a chicken breast sandwich, or a nice piece of lamb or steak.
Eggplant Gratin
October 18, 2010
I adapted this recipe from a Barefoot Contessa favorite. It’s one of my favorite recipes to prepare at the end of the summer when the eggplants and tomatoes are bountiful. This recipe yields two servings, but freezes well if you don’t want to eat both.
Crispy Shallots
July 11, 2010
STORY I’m always searching for delicious salad toppers. Crispy shallots can be used to add a savory crunch to your favorite salad. With three ingredients, making crispy shallots is simple. Slice the skin off of the shallot. And chop the […]