SIDE DISHES

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Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Onions Radishes Wine

Ingre­di­ents:

  • Cook­ing spray
  • 1/4 cup chopped sweet onion
  • 1 tea­spoon minced fresh thyme
  • 3 cups small radishes — all about the same size
  • 1 cup Chardonnay
  • 1 Table­spoon butter
  • 1/2 tea­spoon salt
  • 1 Table­spoon chopped fresh parsley.

Instruc­tions:
Heat a medium saucepan coated with cook­ing spray over medium-low heat. Add onion and thyme; cook 3 min­utes, stir­ring fre­quently. Stir in radishes; cook 1 minute, stir­ring con­stantly. Add wine; bring to a boil. Cover, reduce heat, and sim­mer 5 min­utes or just until ten­der. Remove radishes from pan with a slot­ted spoon. Cook wine mix­ture 2 min­utes or until slightly thick, stir­ring occa­sion­ally. Remove from heat and stir in but­ter and salt. Pour wine mix­ture over radishes and sprin­kle with pars­ley. Serve imme­di­ately. Serves 6.

Serves 6; Recipe by Courtney McDonald

Ingredients:
-6 large or 12 baby carrots, scrubbed and trimmed (if using large carrots, cut in half lengthwise)
-4 sprigs fresh thyme
-2 Tbsp. Extra-Virgin Olive Oil
-1/2 Tbsp. Curry Powder
-2 Tbsp. water
-2 cloves garlic, thinly sliced
-1/2 pound fresh summer beans (yellow wax, blue lake or mix), washed and trimmed
-1/2 cup golden raisins, soaked in hot water for 10 minutes and drained
-salt and freshly-ground black pepper, to taste

Preheat oven to 375 degrees F. In a medium mixing bowl, toss the carrots with the thyme, olive oil, and curry powder. Season to taste with salt and pepper and lay out evenly onto a rimmed baking sheet . Roast, stirring occasionally, until carrots are slightly softened – about 20 minutes. Add the water, garlic, raisins and summer beans.

Continue to roast until carrots and beans are cooked/steamed through-about 20 more minutes. If vegetables are cooking too quickly, add a few drops of water to prevent burning. Remove from the oven and serve immediately as a side dish. Would pair well with chicken, pork or lamb, or would make a great chilled lunch alone garnished with
goat cheese. Enjoy!

Serves 6; Recipe by Courtney McDonald

Ingredients:
-2 heads cauliflower, trimmed of greens
-3 Tbsp. extra-virgin olive oil
-1/2 Tbsp. curry powder
-4 cloves garlic, smashed
-1/2 cup golden raisins, soaked in hot water for 10 minutes and drained
-salt and freshly-ground black pepper, to taste

Preheat oven to 400 degrees F. Cut the cauliflower into large bite-size chunks. In a medium mixing bowl, toss the cauliflower with the olive oil, curry powder and smashed garlic. Season to taste with salt and pepper and lay out evenly onto a rimmed baking sheet . Roast, stirring occasionally, until cauliflower is nicely caramelized – about 20 minutes. Add the golden raisins. Continue to roast until cauliflower is soft but not mushy, about 2 more minutes. Remove from the oven and serve immediately as a side dish.

Serves 6 – recipe by Courtney McDonald

 Ingredients:

-6 Tbsp. Extra Virgin olive oil
-2 Tbsp. unsalted butter
-3 Tbsp. mild curry powder
-2 medium winter squash, such as acorn, turban, kabocha or butternut
-3 Tbsp. local honey
-salt and pepper, to taste

Make the curry oil:  Heat the olive oil, butter, curry powder in a small pot over low heat until the butter melts.  Season to taste with salt and pepper and simmer until the curry becomes very fragrant, about 5 minutes.  Set aside 4 Tbsp. curry oil for the chutney.

Preheat oven to 425.  Carefully cut the squash in half lengthwise and scoop out the seeds. Cut each half in half again lengthwise.  Lay out the squash on a rimmed baking sheet or large glass baking dish, cut side up.  Drizzle evenly with the remaining curry/butter/oil mixture and honey.  Season again lightly with salt, cover with foil and bake until squash is tender, 30-40 minutes.  Remove foil and allow to caramelize for another 5 minutes.  While the squash is roasting, make the persimmon chutney.

For the chutney:

Ingredients:

-4 Tbsp reserved curry oil from above recipe
-1 large yellow onion, finely diced
-3 cloves garlic, thinly sliced or minced
-4 firm-ripe fuyu persimmons, peeled and diced into ½ inch cubes
-3/4 cup golden raisins or other dried frit
-1/2 cup rinsed and drained capers
-salt and pepper, to taste

Heat the curry oil over medium-high heat in a medium pot.  Add the onions and garlic and cook, stirring occasionally, until onion are soft and translucent, about 15 minutes.  Add the diced persimmon and cook until barely softened, about 5 minutes.  Add the dried fruit, capers, and season to taste with salt and pepper.  Set aside until squash is finished roasting.

Transfer squash to a serving platter and top with a generous spoonful of the persimmon chutney, serve immediately.

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