Category Archives: Side Dishes

Sweet Potato Salad with Chives

Recipes posted one year ago:

For this recipe you could use either homemade mayo or greek yogurt. I usually make my own yogurt, but you can also get store bought.  Just make sure it is full-fat.  Fage is a good brand.  This is a bit of a twist on potato salad with some different herbs.  I always think potato salad tastes best when it has sat in the refrigerator for a while, letting all the flavors incorporate nicely.  This salad was no exception as once I made it we ate it right away, but the leftovers were even better the next day.

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Sauteed Leek Scapes and Radishes

Recipes posted a year ago:

June is here and that always means summer is on the way and most importantly we can’t wait for Thursdays to pick up our CSA.  We highly suggest buying organic and local if possible.  Your food will quite literally go from farm to table making it the freshest and most delicious you can possibly get.  Our CSA with April Joy Farm never disappoints!  This week was lots of greens with arugula, mizuna, oregano, kohlrabi, romaine lettuce, and leek scapes.

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Basil Roasted Chicken and Squash

Recipes posted a year ago:

This recipe came about while we were recently on vacation in sunny Arizona (where we were able to get plenty of Vitamin D).  We had the opportunity to spend a week with Karen’s parents in a vacation condo – which afforded us the chance to cook our own meals instead of spending a week eating at restaurants.  We made a point to bring a handful of different spices with us, and then made a stop at the local grocery store as soon as we had checked into our condo to stock up the fridge.  After a lazy morning followed by an afternoon at the pool, we threw this together in just a short time (aside from the time in the oven).

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Baked Patacones

Recipes posted a year ago:

Plantains are basically a type of banana (or are bananas basically a type of plantain?) that are more starchy and less sweet.  They are a staple food of climates more tropical than ours in the Northwest, and are usually prepared or cooked in some way before serving – making them possible to be eaten both green and ripe.  Patacones are thin slices of green plantain that are fried crispy – much like potato chips here in America.  For this recipe, however, we opted to start them out a little thicker and bake them, with an extra step in the middle to yield something more resembling a cracker than a chip.  We also used a couple of plantains that were more ripe to give these tidbits a slight hint of sweetness without being overpowering.

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Salsa Verde Fresca

Recipes posted a year ago:

Fresh salsa is by far my favorite condiment…I love to have it with a huge variety of other foods, or simply all by itself.  And as much as I usually find myself eating red salsas with lots of tomatoes and onions in them, it is refreshing to change things up with a tangy green salsa like this one.

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Garlic Fiddleheads

Recipes posted a year ago:

Last week, Karen brought home something from the Farmer’s Market that neither of us had ever tried – fiddleheads.  The tightly-wound young growth of a specific variety of ferns, these silver-dollar sized greens promised to be something new and interesting.  After reading up a bit on methods for prepping and cooking them, I got to work turning them into a tasty and unique new side dish for our meal that night.

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Rosemary Thyme Butternut Squash

Recipes posted a year ago:

It has been a while since we’ve cooked butternut squash.  Not for any particular reason, but more due to a combination of busy schedules and the fact it takes a while to fully cook squash (especially when we’ve gone more than a year without  a microwave now).  Since we had a squash on the counter, the other night I threw together a quick mixture of fresh herbs from our deck and set to roasting it for an easy side dish.

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