Vegetable side dishes – Lost Recipes Found

Veggielicious

Green Beans Almondine

November 23, 2024

Snipping stems off a pile of fresh green beans the other day, the bright scent wafted up and I thought, “Green. That scent is the color green.” There’s a reason for that. Studies in neuroscience have shown that cross modal associations in our brains link visuals with the sense of smell and affect our perception of colors. But whether your brain luxuriates in fresh green associations when you smell a green bean or not, your tastebuds will love Green Beans Almondine.

To make this classic French dish, you’ll blanch green beans or slender haricot verts in salted water to squeaky doneness, and then toss them with butter browned shallots, garlic and slivered almonds. A spritz of lemon and sprinkle of zest is the bright finish. Ergo: Easy elegance, 1,2,3. Note: While past literature may have warned you off boiling veg, the blanch to al dente in salted water helps the beans keep their color and nicely seasons them inside and out.

Vegetarian

Heirloom Squash Medley with Arugula-Tahini Vinaigrette, Fried Sage, Pomegranate and Pumpkin Seeds

November 23, 2022

I love winter squash–so sweet and nutty, rich and warm. Simply roasting the many varieties will give you a platter full of deep flavors and silky textures. But adding Chef Sarah Stegner’s brilliant green arugula-tahini vinaigrette, plus fried sage leaves, pomegranate, and pumpkin seeds puts this dish in another realm of delicious: Perfect for your Thanksgiving table.

“There are so many kinds of squash to work with!” says Stegner of Prairie Grass Café in Northbrook, IL. “Each of the local farms I source squash from seems to have one type it specializes in: Froggy Meadow grows beautiful Black Futsu and Blue Hubbard. Three Sisters does giant Butternut. And Nichols—while offering some of the more traditional squashes such as Acorn and Delicata, also grows Butterkins with really intense flavor.”

Stegner created this medley as the opening course for a special dinner celebrating Native American Heritage Month. Simply roasted with olive oil, salt and pepper, the squash is very easy to make at home. So is the vinaigrette and garnish.

“A lot of home cooks shy away from fresh sage because it has such a powerful flavor,” notes Stegner. “But frying it transforms the herb and perfectly mellows it.” Continue Reading…

Vintage Veg

Brussels Sprouts (Petals with Bacon & Onion)

December 17, 2020

Today it was an impulse buy. But seeing those beautiful, almost prehistoric looking stalks of Brussels sprouts, I couldn’t resist. I love them! In years past, I had relegated the little green globes which the French endearingly call “petit choux” (little cabbage) to the bottom of my vegetable list. Why? Because during my childhood, my mom overcooked them, thinking the result would be milder and more palatable. But overcooking Brussels sprouts leaches out sulfurous-smelling, cancer-preventative compounds, making them soggy and less nutritious. Writing for WebMD magazine about better ways to prepare them, I perfected this simple, delicious recipe: A delicious quick saute of Brussels sprouts petals, with diced onion, bacon and (optional) the tiniest drizzle of maple syrup. To make it, the only fiddly part is removing the tiny cabbage cores. You just poke the tip of a sharp knife in the base of each one, twist and cut that little piece out. Then, you can easily pluck the petals apart, wash them well, and saute. As a side dish, this is fantastic with poultry. Or, just pile them over whipped potatoes and add some brown bread and mustard for a simple warming lunch. Continue Reading…