Sides & Veggies - The Art of Food and Wine

Equipment

1 Medium sauce pan
1 Small skillet
1 Colander to drain cooked edamame

Ingredients

1 Package Frozen Whole Edamame
1 Tablespoon Cooking Oil, such as canola oil
1½ Tablespoons Fresh Garlic, Minced
2 Tablespoons Soy Sauce (light soy sauce preferred)
2 Tablespoons Ponzu Sauce
2 teaspoons Sesame Seed Oil
1 Tablespoon Sriracha Sauce or Chili Sauce (more or less to taste)

Instructions

Fill a medium saucepan 3/4 full of water and add 1 teaspoon salt. Bring to a boil. Add frozen edamame and follow the cooking instructions on the package.
While the edamame are cooking, add 1 Tablespoon of cooking oil to a small skillet. Heat the oil over medium heat, and then add minced garlic. Sauté until garlic is light brown and fragrant.
Once edamame have finished cooking drain them in a colander while you finish preparing the spicy garlic sauce topping..
Add in all remaining ingredients: soy sauce, ponzu sauce, sesame seed oil and sriracha. or chili oil
Bring the mixture to a low boil, and continue cooking to reduce the mixture until it thickens. This takes about 2 to 3 minutes. Remove from heat.
Add edamame to a serving bowl and top with spicy garlic sauce. Toss edamame to coat completely with sauce and serve.

Notes

To tame the heat, use less sriracha or chili oil.
This dish is best served warm. You can reheat leftovers over medium heat in a small skillet.
Refrigerate any leftovers in a sealed container for up to 3 days.

Nutrition

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Scalloped Potatoes Recipe

Mon, 14 Apr 2025 21:27:42 +0000

This classic French-style Scalloped Potatoes recipe is creamy and rich with a subtle tanginess, thanks to the addition of crème fraîche.

Scalloped potatoes are a classic comfort food dish that never fails to satisfy. Layers of thinly sliced potatoes are baked in a creamy sauce until golden and bubbly, creating a side dish that is both decadent and delicious.

Whether serving at a holiday gathering or as a comforting weeknight dinner side dish, scalloped potatoes are always a crowd-pleaser. This recipe makes a big batch, so there’s enough for seconds and leftovers!

Ingredients Needed:

Yukon Gold Potatoes – you can also use another type of yellow potato or red bliss potatoes
Crème Fraîche – Crème fraîche is the magic in this dish! It has a richer, creamier texture and a less tart flavor than sour cream, with a subtle tanginess you’ll love
Heavy Cream – or use double cream
Kosher Salt – if using regular salt, cut back a little bit on the amount
Black Pepper – freshly ground black pepper is best
Fresh Thyme Leaves – or use dried, but if using dried thyme, cut the amount by half
Butter – just a small amount of butter is needed for coating the casserole dish

(See the recipe card at the bottom for exact quantities of each ingredient)

How to make Scalloped Potatoes from scratch

Master the art of making perfectly seasoned and baked scalloped potatoes that will leave everyone asking for seconds!

Preheat oven to 400°F with the rack in the center position.
Generously butter a 9″ x 13″ casserole dish and set aside.
Clean and peel potatoes and slice into 1/8-inch round pieces.
PRO TIP: To make this process quick and the pieces uniform, use a mandoline slicer.
Set sliced potatoes aside.

In a medium bowl, whisk together the crème fraîche and heavy cream.
Gently de-stem and lightly chop the thyme leaves.
Arrange one-third of the sliced potatoes on the bottom of the buttered casserole dish, overlapping them into a pattern as you go. (See photo below)
Season the layer generously with salt and pepper and sprinkle ½ teaspoon of chopped fresh thyme.

Spread one-third of the crème fraîche mixture on the potatoes and herbs.
Repeat the same method of layering to make two more layers.
Bake for 30 minutes at 400˚F.

Reduce heat to 350°F and cook until potatoes are tender when pierced with a sharp knife, and the top is golden brown, about 35-40 more minutes.
If you want a more golden brown top, broil the potatoes on high for 3-5 minutes. Watch closely to make sure they don’t burn.
Remove from the oven and let the potatoes rest for 15-20 minutes before serving. This gives the creamy mixture a chance to lightly solidify and makes it easier to serve.

What is the difference between Scalloped Potatoes and Potatoes au Gratin?

These two potato recipe names get mixed up all the time. Although similar, they have a distinct characteristic that makes them different. That difference is “cheese“! Both are delicious, but here’s the difference:

Potatoes au Gratin – Translated: the French phrase “au gratin” means “by grating” or “with a crust”. So the term au gratin generally means “cooked covered with breadcrumbs and cheese”.

Scalloped Potatoes – The word “scalloped” refers to how the potatoes are sliced. After thinly slicing the potatoes, they are cooked until tender in a simple cream sauce.

Can you make Scalloped Potatoes ahead of time?

Everyone loves a make-ahead dish, especially around the holidays when oven space is at a premium. The good news is YES, this recipe is one of them!

Prepare scalloped potatoes as directed above, bake, and let them cool completely to room temperature. Cover tightly with aluminum foil. Potatoes can be refrigerated for 2 days.

When you are ready to reheat, take the potatoes out of the refrigerator and allow them to come to room temperature. Preheat oven to 350°F and reheat, uncovered, for 15 to 20 minutes or until bubbly.

How to store leftovers

Let potatoes cool. Transfer to a sealed container and store in the refrigerator for up to 3 days.

How to reheat leftovers

Preheat the oven to 350˚F
Remove potatoes from the refrigerator and let them come to room temperature
Place in an oven-proof baking dish and reheat for about 15-20 minutes or until heated through and slightly bubbly

What to serve with creamy Scalloped Potatoes

Looking for more easy potato side dishes?

Scalloped Potatoes Recipe

This creamy classic Scalloped Potatoes recipe is French-style and makes the perfect side dish for any meal. Great for Easter and Christmas.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings -10

Calories 309kcal

Equipment

9 x 13 Baking Dish
mandoline optional for slicing

Ingredients

3 pounds Yukon gold potatoes, peeled and cut into ⅛ inch thin round slices
15 ounces Crème fraîche
⅔ cup Heavy cream
1 Tablespoon Kosher salt (or 1 ½ teaspoons regular salt)
1½ teaspoons Black pepper freshly ground
2 teaspoons Fresh Thyme leaves destemmed and lightly chopped, or 1 Tbsp dried thyme
1 teaspoon Butter for coating the baking dish

Instructions

Preheat oven to 400°F with the rack in the center position
Generously butter a 9" x 13" baking dish. Set aside
In a medium bowl whisk together the crème fraîche and heavy cream.
Peel potatoes and slice into 1/8th inch slices.
Arrange one third of the sliced potatoes on the bottom of the buttered baking dish in an overlapping pattern as you go.
Season generously with salt and pepper. Sprinkle ½ teaspoon of chopped thyme leaves over the potatoes.
Evenly spread one-third of the crème fraîche mixture on top of potatoes and herbs.
Repeat same method of layering with two more layers.
Bake for 30 minutes.
Reduce heat to 350°F and cook until potatoes are tender when pierced with a sharp knife, and the top is golden brown, about 35-40 minutes.
If browned top is desired broil on high for 3-5 minutes.
Remove from the oven and let the potatoes rest for 20 minutes prior to serving.

Notes

Prepare ahead of time: Bake, cool, and cover the dish. Then refrigerate for up to 2 days.

To Reheat: Remove from refrigerator, bring to room temperature, and reheat in a 350˚F oven for about 20 minutes.

Store Leftovers: Cool, cover, and store in the refrigerator for up to 3 days. Reheat as above.

Nutrition

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Sweet Potato Casserole

Thu, 02 Nov 2023 20:24:50 +0000

This Sweet Potato Casserole with toasted pecans, brown sugar, hints of cinnamon, and vanilla will fill your kitchen with the magical tastes of fall!

This side dish is easy to assemble and can be made ahead of time. It’s a creamy sweet potato dish that will steal the show at your next holiday dinner.

Ready to get started? Just click the “jump to recipe” button above or keep reading for more tips and ideas. This post may contain affiliate links. Please see our affiliate disclosure for more details. We only recommend products we love and use.

Thanksgiving will be complete with the addition of this casserole! We love to serve it along with herb-baked turkey breast, green beans almondine, and cranberry orange sauce.

Ingredients for Sweet Potato Casserole

Casserole Filling Ingredients

Sweet Potatoes – or yams can be used interchangeably. See below for more details on the actual difference between sweet potatoes and yams.
Butter – we always prefer unsalted butter to control the taste, but salted butter can be used, as well.
Eggs – this is the binder for the casserole
Whole Milk – for the creamiest texture we have found that whole milk works best but 2% will work in a pinch
Dark Brown Sugar – adds a gorgeous molasses flavor to the casserole
Vanilla Extract – use pure vanilla extract (we love to make our own vanilla)

Casserole Topping Ingredients

Dark Brown Sugar – for caramelized flavor on top
Butter – we use unsalted
Pecans – coarsely chopped pecans add crunch and flavor
Flour – adds structure to the topping
Salt – salt helps balance the sweetness of the casserole
Cinnamon – everyone’s favorite Fall spice
Nutmeg – a classic Autumn spice
Vanilla Extract – use pure extract
Whole Pecans – Optional as garnish

How to make a Sweet Potato Casserole

Casserole Filling Step-by-Step:

Preheat oven to 350° F. Butter a 9 x 13 baking dish
Poke holes with a fork in the skin and then bake the sweet potatoes or yams (peels on) until tender when pierced with a knife. This should take about 1 to 1½ hours.
Scoop out the pulp from the potatoes and place in a large bowl.

Mash pulp until smooth with a masher or hand mixer. You will end up with about 4 cups of sweet potatoes.

Melt the butter. Let cool slightly, and mix butter and eggs into the mashed potatoes.
In a small saucepan, heat the milk on low until hot, but not boiling.
Stir the hot milk and then whisk in ½ cup of the dark brown sugar with the vanilla. Mix into the potatoes.

Blend until completely mixed and smooth.
Spread the mixture into the 9 x 13 baking dish and set aside while making the topping.

Casserole Topping Step by Step:

In a large bowl mix the remaining ½ cup brown sugar, softened butter, and flour until the mixture is crumbly.
Stir in the remaining ingredients (chopped pecans, salt, cinnamon, nutmeg, and vanilla). Blend together.
Sprinkle the crumbly mixture evenly over the potato casserole.

Bake until the topping is crusty and lightly caramelized, which should be about 30 minutes.
Cool for 5 minutes before serving.

This casserole can be made ahead of time

Make the filling portion of the casserole completely, cover with foil, and refrigerate up to 2 days.
Prep the pecan topping and store it separately in a sealed container in the refrigerator.
When ready to bake, pull the casserole and topping out of the fridge and let stand about 30 minutes.
Add the pecan topping to the casserole and bake as directed.

How to refrigerate leftover Sweet Potato Casserole

One of the best parts of a Thanksgiving meal is the leftovers! The cooked casserole can be stored, covered, in the refrigerator for up to 3 days. Gently reheat before eating.

How to freeze Sweet Potato Casserole

Yes! You can freeze this dish and then finish on the day you’ll be eating it.

Prepare the sweet potato casserole completely, but don’t bake it. Wrap the entire pan with a double layer of aluminum foil and freeze for up to 3 months.
Thaw overnight in the refrigerator, remove, and let come to room temperature for 30 minutes, and bake as directed below.
Freezing leftovers is easy, as well. Make sure the potatoes are completely cooled before storing tightly sealed in the freezer.

Understanding the difference between Sweet Potatoes and Yams

Sweet Potatoes and Yams are often confused with each other but they are not the same in either look or flavor.

Sweet Potatoes – have a sweeter flavor, thus the name! The pulp is smoother in texture and the outer skins are smooth with a reddish color.
Yams – have rougher skin that is a darker shade of brown. The pulp is dryer and more starchy which is more like a regular potato.

Both sweet potatoes and yams are nutritious but are very different vegetables. They both have great flavor and are full of nutrients which makes them an excellent addition to a healthy diet. We love them both and either can be used successfully in this casserole.

Additional side dishes to add to your dinner

Sweet Potato Casserole

Sweet Potato Casserole filled with all the warm inviting flavors of autumn will be a star of any holiday dinner and can be made-ahead.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1 45

Total Time 2 15

Servings -16 servings

Calories 324kcal

Equipment

1 hand mixer or masher
1 9" x 13" baking dish

Ingredients

Filling

3½ pounds sweet potatoes (or yams)
4 Tablespoons butter melted and slightly cooled
2 whole eggs, lightly beaten
½ cup whole milk
½ cup dark brown sugar
½ teaspoon vanilla extract

Topping

½ cup dark brown sugar
4 Tablespoons butter – softened
4 Tablespoons flour
1 cup pecans, coarsely chopped
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla
8-10 whole pecans, optional garnish

Instructions

Making the Filling

Preheat oven to 350° F degrees. Butter a 9" x 13" casserole dish.
Poke holes in sweet potatoes or yams with a fork and bake until tender when pierced with a knife. Cook about 1 to 1½ hours.
Scoop out the pulp from the potatoes and place in a large bowl.
Mash pulp with hand mixer or masher until smooth. This should make about 4 cups.
Whisk melted butter and eggs into the mashed potatoes.
In a small saucepan, heat the milk on low until warm but not boiling. Stir in 1/2 cup brown sugar, and 1/2 teaspoon vanilla and mix until smooth.
Add the warm milk mixture to the blended mashed potatoes and mix until well combined and very smooth.
Spread the mixture into the buttered 9" x 13" baking dish.

Make the Topping:

Mix the remaining ½ cup brown sugar, butter and flour until the mixture is crumbly.
Stir in the remaining ingredients (pecans, salt, cinnamon, nutmeg, and vanilla). Blend together.
Sprinkle the crumbly mixture evenly over the potato casserole.
Bake until the topping is crusty and caramelized, about 30-35 minutes.
Cool for 5 minutes before serving.

Notes

Sweet potatoes and yams can be used interchangeably in the casserole
This casserole serves 12-16 depending on serving size

Nutrition

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Grilled Vegetables

Sun, 06 Aug 2023 02:49:33 +0000

Grilled Vegetables that are lightly seared and a little smoky are perfect for your summer menu but also great year-round

This method is as easy as slicing up the best fresh veggies and throwing them on the hot grill. (This is more a method than a recipe)

Lately, we’ve been drizzling these seared veggies with herby Chimichurri Sauce, or dipping them in a creamy Tzatziki Sauce, and pairing them with Cedar Plank Salmon or Carne Asada for the perfect dinner

Below you will find great tips and tricks to make a gorgeous and delicious grilled vegetable platter. And, YES, you can grill them indoors on a stove-top grill pan because Summer (unfortunately) doesn’t last forever!

Ready to get started? Just click on our “jump to recipe” button just below 👇.

For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.

Ingredients needed:

Olive Oil – you could also use avocado or coconut oil
Salt and Pepper – we like kosher salt because it has a great texture
Fresh Vegetables – see below for ideas
Condiment Sauces – such as Chimichurri Sauce and Tzatziki Sauce, optional but fun to drizzle on top

Which vegetables are good for grilling?

The sky is the limit so pick your favorites and go with what is in season. Nearly every vegetable can be grilled. The key is to cook them for just the right amount of time so that they become beautifully charred but not mushy!

Here are some suggestions for a gorgeous platter that will make 6-8 servings. Keep in mind that this is just a guide and you can add or subtract vegetables based on your personal preference.

NOTE: The picture at the very top of this post is doubled (serves 16+) and is great for a grilled vegetable platter for a party!

Below are the amounts recommended for 6-8 servings as a side dish.

8 Carrots – we love the flavor and look of smaller whole rainbow or orange carrots. No need to peel them just give them a scrub before using. If you choose carrots with their green leafy tops still on (called fronds), be sure to wash and trim that part a little. Alternately, 12-16 baby carrots work as well.
1 Red Onion – peel the onion, and cut it into 6 equal pieces, lengthwise, but leave the root intact. This will help keep the onion sections together. You could sub in yellow or white onions, as well.
4 Zucchini and/or Yellow Squash – Trim the ends and then quarter them lengthwise. No need to peel them.
12 Asparagus – choose thicker spears, but trim the woody ends. Thin spears can be used but they cook in about one minute, so try to find thicker ones.
8 Mini Bell Peppers – these normally come in a bag with a variety of colors. If they are very small you can grill them whole, otherwise just cut them in half and de-seed. You can also use 2 regular-sized bell peppers that have been deseeded and then cut into wide pieces.
1 bunch Broccolini or Broccoli – broccolini are fun because they have naturally long stems which makes them great for grilling, but be sure to trim the stems just a little. Regular broccoli florets work as well but are easier to cook if you use a grill basket.
20 Cherry Tomatoes – if you can find them still attached to the stem they are simple to grill right on the grates, otherwise we recommend skewering them or tossing them in a grill basket so that you’re not chasing them around the grill!
1 head Baby Bok Choy – these sturdy but leafy vegetables are perfect for grilling. Just cut them in half or quarters lengthwise leaving the stem intact.
6 Garlic Cloves – optional, but adds really great flavor when used in a grill basket.

Other ideas for the best grilled vegetables:

Cauliflower florets – if you leave the stems longer it’s easy to grill right on the grill grate, otherwise toss them in a grill basket.
Eggplant – trim the top, leave the skin on, and slice in 3/4 inch rounds
Sweet Potatoes – peeled and sliced into 1/4 inch rounds
Green Beans – you’ll need a grill basket for best results
Portabello Mushrooms – we recommend removing the stem and gills before grilling them whole, or cut into large chunks
Brussels Sprouts – baby Brussels can go straight into a grill basket whole, but larger ones will benefit from being sliced in half but keeping the stem end intact
Other Lettuces – Cabbage, kale, or romaine work very well. We used grilled romaine for our Easy Grilled Caesar Salad
Corn – leave it on the cob for grilling, then cut the kernels off, or cut the cob in half for a platter. The flavor of charred corn is amazing. We love Grilled Corn with Sweet Chili Sauce and these kernels would be delicious in our Black Bean and Corn Salad.

How to cook fresh veggies on a grill

The trick to perfectly grilled veggies is to cook them in stages since each vegetable needs a different amount of time on the grill.

Prepare all of the vegetables ahead of time by cutting and trimming as needed.
Place on a big sheet pan and toss in olive oil to coat.
Sprinkle with salt and pepper.
Preheat the grill to Medium High (380˚- 400˚F).
If using a grill basket for smaller vegetables be sure to spray or coat it liberally with oil before heating.
We recommend spraying or brushing the grill grates with oil, as well.

Once the grill is pre-heated begin with the vegetables that take the longest to cook. Cook on both sides. (see timing chart below)
Place any long-shaped vegetables perpendicular to the grates to ensure the pieces don’t slip through.
Turn the vegetables halfway through, using either long grilling tongs or a heat-proof spatula.
If using a grilling basket push the pieces around a few times to ensure even grilling.
Remove the finished vegetables from the grill, arranging them on a large platter as you go, and begin cooking the next batch of vegetables until all of them are grilled.
Once all of the vegetables are cooked add a small dish of Chimichurri, Pesto Sauce, or Tzatziki Sauce to the platter for drizzling.
Serve warm or at room temperature.

How long to grill fresh vegetables:

Here is our time guide recommendation for BBQ vegetables.

**Keep in mind that this can vary because different grills heat differently and vegetable sizes are rarely uniform. So, use this as your guide but watch carefully with your eyes.

The vegetables should be lightly soft, and have a gorgeous char to them when they are finished grilling

4 Minutes, per side:

Carrots, Onions, Broccoli, Broccolini, Sweet Potatoes, large Peppers, Garlic Cloves, Eggplant, Brussels Sprouts

3 Minutes, per side:

Squash, Zucchini, small Peppers, thicker Asparagus, Cauliflower, Green Beans, Portabella Mushrooms

1 1/2 – 2 Minutes, per side:

Cherry Tomatoes, Baby Bok Choy, other Lettuces

Other times:

Corn on the Cob will take anywhere from 11-15 minutes depending on the size of the cob and the kernels.
Super thin asparagus should grill for just 1 minute per side.

Serving Ideas

This amazing vegetable grill is perfect on its own but it’s fun to add side dishes for drizzling on the veggies.

Our favorite choices are Chimichurri Sauce, Pesto Sauce, and cool Tzatziki Sauce.
Drizzle homemade Teriyaki Sauce over grilled vegetables for an Asian flair!

Chimichurri Sauce

Pesto Sauce

Great matches for Grilled Vegetables

Already making herby Chimichurri Sauce? Make a double batch and pair the veggies with Chimichurri Shrimp or Chimichurri Steak
Sprinkle a simple Gremolata mixture over the top – just 3 ingredients needed: parsley, lemon zest, and garlic

Grilling vegetables on a stove-top grill

This method works well on a stove-top grill pan, as well. We love this option for the colder months when outdoor grilling isn’t possible.

Grilled Vegetables

Gorgeous Grilled Vegetables with Chimichurri and Tzatziki sauce are great year-round for your family or a crowd. Easy step-by-step instructions for a gorgeous platter.

Course condiments, Dip, How to, Side Dish

Cuisine American, Mediterranean

Prep Time 20

Cook Time 15

Total Time 35

Servings – 8 servings

Calories 149kcal

Equipment

1 grill basket, optional
1 outdoor grill or stovetop grill pan

Ingredients

¼ cup olive oil (or avocado oil/ coconut oil)
1 Tablespoon sea salt or kosher salt
1 Tablespoon freshly ground black pepper
8 ounces chimichurri sauce, optional

Grilling vegetable options:

8 carrots, medium size (rainbow or orange) or 16 baby carrots
1 large red onion Peel, cut lengthwise into 6 pieces, leaving root intact
4 zucchini or yellow squash, or combo of both, trim ends and quarter lengthwise
12 thick asparagus spears, woody ends trimmed
8 mini bell peppers cut in half and de-seeded (or 2 large bell pepper, de-seeded and cut into wide pieces)
1 bunch broccoli florets or broccolini ends trimmed
20 cherry tomatoes, on the vine
1 head baby bok choy cut in half or quarters lengthwise, leaving stem intact
6 garlic cloves, peeled

Instructions

Preheat the grill to medium-high (380℉ – 400℉) direct heat grilling.
Oil the grill grates and oil the grill basket, if using.
Clean, trim, and chop all vegetables, as described above
Prepare Chimichurri Sauce, optional, and set aside in a small bowl
Put all veggies on a sheet pan, drizzle with oil, and toss to coat. Sprinkle with salt and pepper.
Place the longer cooking vegetables on the grill first. (see cooking times below)
TIP: Place elongated vegetables perpendicular to the grates to prevent them from falling thru the grates

Cooking Times:

4 minutes, per side: Carrots, Onions, Broccoli, Broccolini, Sweet Potatoes, large Peppers, Garlic Cloves, Eggplant, Brussels Sprouts
3 minutes, per side: Squash, Zucchini, small Peppers, thicker Asparagus, Cauliflower, Green Beans, Portabella Mushrooms
1 1/2 – 2 minutes, per side: Cherry Tomatoes, Baby Bok Choy, other Lettuces
Grill halfway, turn with a spatula or tongs and finish cooking. Vegetables should be lightly softened and charred.
Remove to a serving tray and continue with the remaining vegetables.
Serve warm or at room temperature with Chimichurri or other sauces.

Notes

Easy homemade Chimichurri Sauce
Nutritional facts do not include chimichurri or other sauces

Nutrition

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Black Bean and Corn Salad

Mon, 26 Jun 2023 00:32:37 +0000

Easy Black Bean and Corn Salad is colorful, nutritious, and 100% delicious!

It’s loaded with corn, black beans, avocado, red bell peppers, and red onion and topped with a zesty lemon vinaigrette dressing!

This zesty combo is also called Cowboy Caviar or Texas Caviar, which is a scrumptious dip made by simply chopping the pieces a little smaller and serving it with tortilla chips

Ready to try this super flavorful 15-minute recipe that works as both a side dish and a salad? You’re going to love it! No real cooking is required – always a win-win!

This salad is dairy-free which makes it perfect for BBQs, picnics, and beach days. Add a protein, like shredded chicken, and you’ve got a full meal.

Ready to get started? Just click on our “Jump to Recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products we love and use.

Jump to Recipe

Ingredients needed:

This salad has 2 parts: The salad ingredients and the simple lemon dressing ingredients

The Salad:

Corn Kernels – we prefer frozen (so easy!) or fresh corn. But you can use canned.
Black Beans – canned beans make it simple but you could also make your own homemade beans
Red Bell Pepper – or try yellow, orange, or green peppers (or a little of each!)
Red Onion – or use sliced scallions
Avocado – adds a creamy touch that is a great contrast with the pepper and onion
Cilantro – use flat leaf parsley if you’re not a cilantro fan

The Lemon Dressing:

Lemon Juice – use freshly squeezed (you just need one lemon)
Olive Oil – we recommend extra virgin olive oil for the best flavor
Garlic – optional but highly recommended (substitute garlic powder/salt in a pinch)
Salt and Pepper – both help balance the flavors of the dressing
Cayenne – just a pinch really gives this salad dressing a kick

How to make Black Bean and Corn Salad (or cowboy caviar)

Cook frozen corn by steaming it in the microwave or on the stovetop for about 3 minutes, drain, and let it cool. Fresh corn, just off the cob, will likely take closer to 5 minutes. If using canned corn simply drain, rinse, and set aside.
Drain black beans and rinse them with cool water in a colander. Let them drain completely.
Chop the red pepper, red onion, and avocado into medium dice for the salad or small dice for cowboy caviar.
Trim the cilantro leaves from the stems and roughly chop them.
Add corn, beans, red onions, red peppers, and cilantro to a large salad bowl.

Whisk all of the lemon vinaigrette dressing ingredients together in a small bowl
Drizzle the dressing onto the salad and toss until well combined
Add the avocado and gently mix everything together
Best served slightly chilled or at room temperature
If serving as Cowboy Caviar dip add some tortilla chips on the side!

Types of corn to use:

This recipe is very flexible so use what is easiest for you!

Frozen – It’s easy peasy and only needs a quick 3-minute steam because frozen corn is pre-cooked. It can be cooked ahead of time and chilled.
Fresh – Perfect when fresh corn on the cob is in season. Better yet, grill it up for an extra punch of flavor!
Canned – Great in a pinch but be sure to drain well

How to Store Corn Salad:

This salad stores well, covered, in the refrigerator for about 3 days. Keep in mind that cut avocado turns brown pretty quickly, although it will still taste fine.

Make ahead tips

Everything can be prepped up to 3 days ahead of time, except the avocado, and then assembled when ready to serve.

Variations and add-in ideas:

We LOVE the flexibility of this fresh black bean corn salad. A salad that can also be a dip? How much better can it get?

Feel free to make some substitutions/additions to mix it up based on what’s in your fridge. Here are some ideas:

Replace the red onion with scallions or white onion
Use flat-leaf parsley instead of cilantro
Substitute lime for the lemon in the dressing
Make a big batch of our Classic Lemon Vinaigrette to use all week and dress the salad with that instead of the dressing below
Add chopped tomatoes (especially great in the cowboy caviar version)
This salad is dairy-free as written, but adding crumbled feta or goat cheese is delicious
Any cooked protein would make this a complete meal. Try shredded chicken or turkey, tofu, or shrimp

Perfect pairings with Corn Salad

As a side dish, this salad pairs especially well with BBQ mains such as Carne Asada, Jerk Chicken, or Cedar Plank Salmon.

Black Bean and Corn Salad

This easy Black Bean Corn Salad is colorful, nutritious, and delicious. Loaded with corn, black beans, avocado, bell pepper, and red onion. It's also called Cowboy Caviar!

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 282kcal

Ingredients

Salad

3 cups Corn kernels Fresh or frozen
2 15 ounce cans Black beans, drained and rinsed
1 medium Red bell pepper stemmed, seeded and diced
1 cup Red Onion diced
1 avocado diced
⅓ cup cilantro leaves roughly chopped

Lemon Dressing

¼ cup Lemon juice, freshly squeezed
¼ cup Extra Virgin Olive Oil
1 Tablespoon garlic, minced
1 generous pinch salt
1 generous pinch black pepper, freshly ground
1 generous pinch cayenne pepper (or red pepper flakes)

Instructions

Making Corn Salad (or Cowboy Caviar):

Cook frozen corn by steaming it in the microwave or on the stovetop for about 3 minutes. Drain and let cool to room temperature while preparing the rest of the salad. if using canned corn simply drain, rinse, and set aside. (Fresh corn may need about 5 minutes to be fully cooked)
Drain and rinse the black beans with cool water. Let drain well.
Chop the red pepper, red onion, and avocado into medium dice for the salad or small dice for cowboy caviar.
Strip cilantro from the stems and roughly chop.

Dressing:

In a small bowl whisk together lemon juice, garlic, olive oil, salt, pepper, and cayenne.

Assembly:

In a large bowl combine corn, black beans, red peppers, red onions, and cilantro and toss until well mixed.
Drizzle on lemon dressing and toss again to coat.
Add avocado and gently mix to combine.
Best served slightly chilled or at room temperature.
If serving as cowboy caviar add tortilla chips on the side for dipping.

Notes

Common substitutions:
- Swap red onion for white onion or scallions
- Use lime instead of lemon for the dressing
- Not a fan of cilantro? Just substitute parsley or leave it out altogether
- Use roasted corn for added depth of flavor
Other add-in ideas
- Add chopped tomatoes
- Feta or goat cheese crumbles work well in this salad
- Top with grilled or roasted chicken, pork, tofu, or shrimp for a complete meal
If making ahead: Prepare all of the ingredients and toss when ready to serve.
Don’t cut the avocado until ready to use because they turn brown pretty quickly once they’ve been cut.

Nutrition

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Rice Pilaf Recipe

Wed, 01 Feb 2023 16:21:19 +0000

This easy flavorful Rice Pilaf is sure to become a side dish staple year-round in your kitchen

Why do we love Rice Pilaf? Because it makes the perfect accompaniment to any protein!

This simple and versatile side dish is easy to prepare and we’ll share tips to make it beautifully fluffy. It’s all made in one-pot which is always a bonus!

It’s also much more flavorful than boxed rice pilaf that you’ll never look back. We love to pair it with our Garlic Butter Steak Bites, Baked Salmon, or Jerk Chicken for an easy delicious dinner.

What makes Rice Pilaf a pilaf?

Rice pilaf is actually a “method” for preparing long-grain rice. It includes sautéing a combination of aromatics for flavor (we use celery, onion, and garlic) and long grain rice in oil (we like olive oil best).

In our version, we also include orzo for added flavor and texture. The sauteing occurs prior to adding in liquid and spices. That’s what makes pilaf so very flavorful.

These are the first 2 steps in the pilaf cooking method. The first step is the sauté process. The second step is adding in long-grain rice.

Ingredients for Rice Pilaf:

This is a very easy recipe that will come together quickly. Don’t let the long ingredient list dissuade you from making the dish because it’s mostly basic pantry items and herbs. Easy Peasy!

Long Grain Rice – long grain white rice is normally the best choice for pilaf due to its unique scent and longer length, but varieties such as basmati or jasmine are great too.
Orzo Pasta – we love that it adds a gorgeous golden brown color to the rice
Olive Oil
Chicken Broth and Chicken Bouillon – so much more flavorful than water!
Aromatics: Celery, Onions, Garlic
Butter – we use unsalted butter, but salted works fine too
Seasonings: dried Italian seasoning, Garlic Powder, Onion Powder, and Salt
Sliced Almonds: Lightly toasted because that really adds a nice depth of flavor
Flat Leaf Parsley – for garnish and an added pop of color

How to make Rice Pilaf:

Every version is a little different, and you can easily add or delete the extras. However, the technique of making pilaf will always be the same.

In a large skillet, over medium heat, melt the butter and then add the olive oil. Heat until lightly sizzling
Add the orzo and cook, stirring frequently, until the orzo is a golden brown color
Add the onions and celery and cook until the onions are translucent and the celery is softened. This will take just a few minutes.
Add the garlic and cook for 1 minute. Stir constantly until the garlic starts to smell fragrant.
Next, add the long grain rice, stirring to coat it well with oil. Once coated, add the chicken broth and bouillon, add seasonings: dried Italian parsley, garlic powder, onion powder, and salt.
Stir until well combined, increase heat to high, and bring to a boil.
Reduce heat to medium-low, cover the pan, and gently cook for about 20-25 minutes. The rice should be tender and the liquid will be absorbed.
Remove from the heat and let stand, with lid on, for about 5 minutes. Do NOT uncover the pan.
Remove the lid, stir in chopped parsley and almonds, and then fluff with a fork to separate the grains.
Taste for flavor and add additional salt if needed.

Step 3

Step 4

Above: the final 2 steps in the pilaf cooking process: (3) add in the broth, bouillon, and herbs. Step 4: add in the parsley and almonds and then fluff with a fork.

What is the difference between regular Rice and Rice Pilaf?

What makes pilaf different from regular rice is the actual cooking method. Plain rice is generally boiled in water until it is soft and creamy without any flavorings.

Rice pilaf is textured, with individual ingredients being sauteed, and then cooked with the aromatics in broth to make seasoned rice. It is not creamy but so flavorful.

What foods pair well with Rice Pilaf?

Rice Pilaf pairs especially well with poultry. We like to pair our pilaf with turkey, chicken, and seafood. Here are a few delicious main dishes that will make great pairings.

Variations to this recipe:

Substitute the almonds with toasted pine nuts
Add carrots or green peas along with the other aromatics
Substitute shallots or leeks for the onions

Rice Pilaf Recipe

Rice Pilaf is a simple yet delicious side dish that pairs well with almost any protein. Includes Orzo and almonds for added flavor.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 212kcal

Ingredients

2 Tablespoons butter
2 Tablespoons extra virgin olive oil
½ cup celery, small dice
½ yellow onion, small dice
4 cloves garlic, minced
1 cup Long grain rice
½ cup Orzo pasta
3 cups Chicken broth
2 Tablespoons chicken bouillon
1 Tablespoon Italian seasoning, dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ cup sliced almonds, toasted
2 Tablespoons flat-leaf parsley, stems removed, roughly chopped

Instructions

In a large skillet, over medium heat, melt the butter and then add the olive oil. Heat until lightly sizzling.
Add the orzo and cook, stirring frequently, until the orzo is a golden brown color
Add the onions and celery and cook until the onions are translucent and the celery is softened.
Add the garlic and cook for 1 minute. The garlic will smell fragrant.
Add the long grain rice, stirring to coat it well with oil. Once coated, add the chicken broth and bouillon, plus add seasonings: dried Italian parsley, garlic powder, onion powder, and salt. Stir until well combined, increase heat to high and bring to a boil.
Reduce heat to medium-low, cover the pan and gently cook for about 20-25 minutes. The rice should be tender and the liquid will be absorbed.
Remove from the heat and let stand, with lid on, for about 5 minutes. Do NOT uncover the pan.
Remove the lid, stir in chopped parsley and almonds, and then fluff with a fork. Taste the seasoning and adjust, if needed.

Nutrition

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Citrus Salad with Citrus Vinaigrette

Thu, 12 Jan 2023 19:22:01 +0000

This bright healthy Citrus Salad with a variety of fresh oranges and grapefruits and then dressed in a zesty orange citrus vinaigrette and topped with pistachios and mint

Winter months are peak citrus season but this fresh colorful salad is gorgeous and versatile with simple ingredients available year-round

Most citrus is now available year-round in every grocery store, but certain varieties of citrus can only be found in the winter season, such as blood oranges, white grapefruit, and Cara Cara oranges. The fun part about this simple citrus salad recipe is that you can use as many varieties as you want. We used five different types for our salad because our local farmers’ market was full of citrus varieties!

This salad is gluten-free and can be vegan (if you substitute the honey with agave)

This post may contain affiliate links. Please see our affiliate disclosure for more details.

Ingredients for Winter Citrus Salad

This salad has 2 parts ~ the simple citrus vinaigrette and the salad greens with citrus

1. Citrus Dressing:

We like a simple orange vinaigrette but any light dressing will work

Orange and Zest – freshly squeezed juice is best, and lemon juice, lime juice, or grapefruit juice are great substitutes for oranges if you want it more tart. Any of these tangy citrus fruits will work.
Extra Virgin Olive Oil – use the best quality because this is a simple vinaigrette and the oil is what gives this dressing a creamy texture
Honey – adds a touch of sweetness to balance the tangy vinaigrette. (sub in agave for a vegan version)
Salt and Black Pepper – add a pinch, or more, depending on your personal preferences

2. Citrus Salad Ingredients:

Baby Arugula – Peppery arugula gives the salad a fresh bite, but you can use any type of sturdy fresh greens, such as radicchio, romaine lettuce, kale, or spring greens
Pistachios – shelled and roasted, these nuts add a perfect salty contrast to the zesty sweet citrus
Mint – fresh mint adds a pop of flavor to this salad. Mint and citrus are a classic flavor combination and a beautiful addition to this salad
Citrus – Choose a colorful variety of at least two types. See below for more about the types of citrus we chose

How to make easy Citrus Salad Dressing

The orange vinaigrette for this salad is super easy and comes together in a flash. Using fresh citrus is the key to a zesty bright flavor.

Whisk together fresh orange juice, orange zest, and honey in a small bowl
Slowly drizzle in the olive oil and continue to whisk until fully emulsified and creamy

Assembling the Salad

In a large salad bowl, toss the arugula with half of the vinaigrette and scatter the arugula on a large platter
Place prepared sliced citrus slices on top of the arugula in a shingle pattern
Drizzle more of the citrus honey dressing over the top
Sprinkle with chopped pistachios and mint leaves
You can also make a single serving side salad using a shallow bowl for each portion which makes a perfect light lunch

How to prep citrus

To prepare the citrus for the salad you need to remove the rind and the white pith (which is bitter), and then cut the fruit into wheels. Removing the peel is easy and quick with a little practice.

Cut off both ends of the citrus
Stand citrus up on one of the cut sides
Slice off the peel in small segments by moving a sharp knife down the sides of the citrus from top to bottom, following the natural curve of the fruit, cutting away the peel and the white pith in strips
Slice the fruit into wheels
If you prefer segments (also called citrus supremes) instead of wheels you can follow our easy steps on How to Segment an Orange

How do you choose the best citrus?

Look for fruit with even colored peel, no bruising, limited blemishes, and little discoloration. The ripe fruit should feel heavy and it should smell fragrant.

We found five gorgeous types for our salad, but in the off-season, you can easily use just sweet oranges and tangy grapefruit, which are available year-round.

Winter Citrus reaches peak season and is the sweetest and juiciest from December to late March.

Here is what we used (pictured below left to right)

Cara Cara Oranges ~ these oranges have distinctly pink flesh, a higher level of Vitamin C, and maintain the rich citrus flavor of a navel orange, with additional sweet hints of cranberry, blackberry, and raspberry
Navel Oranges ~ the most common variety of oranges with a sweet juicy flavor. Look for thick bright skin
Pink Grapefruit ~ rosy colored, semi-sweet and a little bit sour, pink grapefruit varies in color intensity. Ruby red or white grapefruit is a great alternative
Pomelo ~ this citrus is part of the grapefruit family but has a more delicate, floral taste than grapefruit. They are sweeter, have lower acidity, and have a thicker white pith. The outside can be light green or yellow but the inside is white
Blood Oranges ~ this gorgeous citrus fruit looks similar to navel oranges from the outside but has deep red, almost maroon-colored fruit and juice. The flavor is generally sweeter and they have a light raspberry taste

Substitutions and Additions for Citrus Salad

Arugula – any study lettuce variety works well in this salad such as radicchio, curly endive, romaine, butter, or kale. Or skip it all together and make a lettuce-free salad.
Citrus – choose any citrus that is in season!
Mint – try other fresh herbs such as basil, chives, parsley, or cilantro
Pistachios – any nut will work and is a great way to add crunch and salt to this salad. Consider walnuts, hazelnuts, pine nuts, sunflower seeds, pumpkin seeds, or almonds. Toasted nuts are recommended for the added flavor boost
Additional garnish ideas – during the holidays a sprinkling of pomegranate seeds looks gorgeous. Crumbled goat or feta cheese would also be nice
Try adding freshly sliced creamy avocado, fennel, beets, crispy chickpeas, or red onion for a more hearty salad
Make it a meal: Shredded chicken or salmon also pair well with citrus and can be layered on top to create a main dish
Eating plant-based? Substitute the honey in the dressing with agave or rice syrup

Tips

Prep Ahead: prepare all of the ingredients ahead of time, store separately in an airtight container, refrigerate (except nuts), and assemble just before serving
Don’t dress this salad until just before serving for best results
Store unpeeled citrus at room temperature for up to 3 days, and up to 7 days in the refrigerator
Room-temperature citrus is juicier and better for squeezing fresh juice
Be sure to wash any citrus before zesting

Looking for more great citrus or salad recipes?

Our classic Zesty Lemon Vinaigrette works on every salad!
Arugula Beet Salad with Goat Cheese features fresh segmented oranges
Herby Italian-inspired Gremolata, with lemon zest, is a fresh 5-minute topping for meats, seafood, soups, and pasta
A classic Tricolore Salad with oranges features the best of winter produce
These gorgeous Lemon Drop Martinis are a lemon bomb of flavor!
Easy-peasy Sheet Pan Chicken with Lemon or Chili Lime Pork Tenderloin makes the perfect weeknight dinner

Citrus Salad with Citrus Vinaigrette

Bright healthy Arugula Citrus Salad made with fresh oranges and grapefruits. Dressed in a zesty citrus vinaigrette, pistachios, and mint.

Course Salad, Salad Dressing

Cuisine American, European

Prep Time 15

Total Time 15

Servings servings

Calories 144kcal

Ingredients

Salad Ingredients:

1 navel orange peeled, pith removed, and sliced in rounds
2 cara cara oranges peeled, pith removed, and sliced in rounds
2 blood oranges peeled, pith removed, and sliced in rounds
1 pomelo peeled, pith removed, and sliced in rounds
1 ruby red or pink grapefruit peeled, pith removed, and sliced in rounds
6 cups baby arugula
2 Tablespoons roasted, shelled pistachios roughly chopped
1 Tablespoon fresh mint leaves for garnish

Citrus Vinaigrette Dressing

2 Tablespoons fresh orange juice
½ teaspoon orange zest
1 teaspoon honey (or agave)
3 Tablespoons extra virgin olive oil
salt and pepper, to taste

Instructions

Orange Citrus Vinaigrette Dressing:

Zest one orange, then cut it in half and squeeze 2 Tablespoons of the juice into a small bowl. Add 1/2 teaspoon of the zest, and honey and whisk together. Drizzle in the olive oil one Tablespoon at a time, whisking until completely blended and emulsified. Add salt and pepper to taste. Set aside.

Salad Preparation:

Snip mint leaves from stems, wash and gently pat dry. Set aside for garnish.
On a wooden cutting board, cut off both ends of the remaining orange. Stand orange up on the cut side and slice off the peel by moving a sharp knife down the sides of the orange from top to bottom, following the natural curve of the fruit, cutting away the peel and the white pith in strips.
Cut orange, crosswise, into rounds.
Repeat with all of the other citruses.
In a large bowl toss arugula with half of the vinaigrette dressing and scatter on a large platter
Arrange the sliced citrus in a shingled pattern on top of the arugula and drizzle with the remaining vinaigrette dressing.
Sprinkle with pistachios and mint leaves and serve

Notes

For variety try our Easy Zesty Lemon Vinaigrette instead of the citrus dressing
Want to keep it vegan? Use agave instead of honey in the dressing
Store any unused dressing in the refrigerator for up to 7 days

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Oven Dried Tomatoes

Fri, 02 Dec 2022 07:50:33 +0000

Tender Oven Dried Tomatoes are packed with flavor and are the perfect snack!

Softer than sun-dried tomatoes, they make a great nibble or appetizer but are also perfect for adding to pasta, salads, and other recipes

I fell hard for these flavor-packed oven dried tomatoes on my last trip to Italy. They are more tender than sundried tomatoes and were part of nearly every appetizer and salad I ate while traveling to different Italian regions.

They are irresistible and SO easy to make at home. I’ve been making them regularly and am a little obsessed! There is only about 10 minutes of hands-on work to make these tasty morsels.

No dehydrator is needed and there are just 3 ingredients: Tomatoes, olive oil, and sea salt (plus optional herbs)!

This post may contain affiliate links. Please see our affiliate disclosure for more details.

Ingredients needed:

Tomatoes – cherry, grape, or Roma’s
Extra Virgin Olive Oil – use the best quality you have on hand
Sea Salt – this helps pull extra moisture out of the tomatoes as they bake and helps deepen the flavor
Optional, Italian Herbs – we like rosemary, thyme, oregano, and basil. You can use fresh finely chopped or store-bought dried herbs

How to make Sun Dried Tomatoes in the oven:

Preheat the oven to 250˚F and position the oven rack in the middle of the oven
Line a baking sheet with parchment paper or a Silpat-style mat
Wash and pat the tomatoes dry
Cut the tomatoes in half from stem to end. If using Roma’s or other larger tomatoes you will need to remove some of the pulp inside and the core at the top near the stem
Toss the tomatoes with extra virgin olive oil and salt in a large bowl
Place the tomatoes cut side up on the baking sheet in a single layer
Bake for one hour, then rotate the tray, to ensure even cooking
If adding herbs sprinkle them on the tomatoes now and continue cooking for up to one more hour
The tomatoes are done when they are dried but still soft and flexible. The timing will be different for every batch and every size of tomatoes. Very small tomatoes can be finished cooking in as short as 60-70 minutes so be sure to peek in at them occasionally
As the tomatoes cook check and remove any smaller tomatoes because they will be finished cooking quicker
Remove from the oven and allow the tomatoes to cool completely on the tray

How to store and preserve oven dried tomatoes

Unlike sun-dried tomatoes, these tomatoes still have some moisture remaining so they will need to be correctly stored.

Storing in the refrigerator:

Place dried tomatoes in a glass jar (or resealable bag) and store in the refrigerator for up to 1 week
We like to submerge our tomatoes in extra virgin olive oil and keep them in a wide mouth glass jar. The jars make it easy to package the tomatoes as a gift, as well.
Covering in oil extends the refrigerator life to 3 months

Storing in the freezer:

Oven-dried tomatoes freeze well. Place them in an airtight freezer bag or container with a touch of olive oil to coat them and then seal the bag and freeze them for 2-3 months. Allow to thaw at room temperature before using

Are oven-roasted tomatoes the same as sundried tomatoes?

Yes and no. They have almost the same ingredients but different cooking times.

Sundried tomatoes are traditionally dried over many days in the sun or can be cooked at a low oven temperature for about 10 hours. As a result, most of the tomato juices are completely dried up. Sundried tomatoes are also chewier than roasted tomatoes.

You may have also heard roasted tomatoes referred to as ‘tomatoes confit‘, which is similar but usually includes cooking them in a larger amount of olive oil. The French term “confit” simply refers to something that has been slowly and gently cooked in oil.

Tips for Success

The best way to preserve your baking sheet is to line it with parchment paper. This also makes clean-up super quick. The tomatoes won’t stick to parchment which makes it easy to remove them
Look for tomatoes that are roughly the same size for even cooking
Always cook the tomatoes cut side up
Dried or fresh herbs both work well but be sure to finely chop the fresh herbs
Be careful not to over-salt the tomatoes since the flavor will intensify as they cook. You can always add more after cooking, if needed
Always keep the tomatoes submerged in oil for the longest shelf life in the refrigerator

How to use:

Now that you’ve created these amazing tomatoes how do you use them? There are so many ways!

Perfect on a charcuterie board or with any snack board
Add to salads or soups
Top your pasta or pizza
Serve with fresh crusty Italian-style bread
Great in sandwiches or on top of a burger

Looking for more easy appetizer ideas?

Baked Brie with Garlic would be even more amazing with these tomatoes drizzled on top
Use these tomatoes atop our Perfect Bruschetta
Pair with crunchy Honey Roasted Cashews or Candied Pecans

Make it Tuscan style

The inspiration for these tomatoes came from a simple but flavorful salad I enjoyed at Ristorante La Castellana. It’s located in the picture-perfect hills above Greve, Italy (Tuscany) in a village called Montefioralle. Everything was prepared beautifully and this simple combination of artichoke hearts, sun-kissed tomatoes, and olives was one of my favorites!

Oven Dried Tomatoes

These tender Oven Dried Tomatoes are packed with flavor. Softer than sun-dried tomatoes, they make a great snack or appetizer but are also perfect for adding to pasta, salads, and other recipes.

Course Appetizer, How to, Side Dish, Snack

Cuisine American, Italian

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 44kcal

Equipment

Sheet Pan

Ingredients

4 cups tomatoes cherry, grape or plum variety
1 Tablespoon sea salt (or to taste)
2 Tablespoons extra virgin olive oil
mixed herbs optional, dried or fresh

Instructions

Preheat the oven to 250 °F. Position the oven rack in the center of oven.
Line a baking sheet with parchment paper or silpat mat
Wash the tomatoes and pat dry. Slice the tomatoes in half (from stem to end).
Put the tomatoes in a large bowl and toss gently with the olive oil, and sea salt.
Place the tomatoes cut side up, in a single layer, on the baking sheet.
Bake for 1 hour, rotate the tray, add herbs now if using, and bake for an additional 30-60 minutes.
Baking times will vary based on the actual size of the tomatoes. Larger tomatoes, such as Roma's, can take up to 3.5 hours in total. Cherry tomatoes can take as little as one hour.
The tomatoes are done when they are dried but still soft and flexible. If there are smaller tomatoes be sure to remove them toward the end of the cooking time to be sure that they don't burn.
Remove from the oven and allow to cool completely on the tray.
If not using immediately, store tightly sealed in the refrigerator for up to 1 week.
Alternately, pack the cooled tomatoes in jars and submerge them with olive oil (and more herbs if desired), and store, sealed, in the refrigerator for up to 3 months.

Adding seasoning:

If planning to add seasonings while cooking, such as dried herbs or spices, sprinkle them on the tomatoes around the 1-hour cooking mark.

Notes

Tomatoes will shrink in half during cooking. Therefore, 4 cups of uncooked tomatoes will end up as about 2 cups of soft oven-dried tomatoes.
This recipe can be doubled
If using larger tomatoes, such as Roma’s, slice in half and remove some of the insides of the tomatoes for more even cooking

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Green Beans Almondine

Tue, 01 Nov 2022 18:21:18 +0000

Green Beans Almondine is a side dish that works with almost any main entree

This easy vegetable is packed with flavor including almonds, sautéed garlic, shallots, and lemon zest. The best part is it’s ready in less than 15-minutes!

Almond Green Beans, are popular during the holidays but are also fantastic in the summer when green beans are at their peak of freshness. We love to pair them with our Oven Roasted Turkey Breast, garlic studded Roast Beef, and Tomahawk Steak.

This dish is also easy to make ahead and we’ll walk you through the steps.

This post may contain affiliate links. Please see our affiliate disclosure for more details

Ingredients Needed:

A beautifully simple dish, this side requires just a few ingredients:

Green Beans – use either regular green beans or French-style haricot verts (see below for the difference in these beans). Haricot verts come pre-trimmed which saves time
Butter – we use unsalted butter but salted is fine too
Sliced Almonds – Use the untoasted variety
Shallots – shallots add a milder touch of flavor than onions
Fresh Garlic
Lemon Juice and Zest
Salt and Pepper – we use sea salt and black pepper

What are Haricot Verts?

In French, the term “haricot verts” simply translates as green beans. This variety of beans has a few small differences when compared with the typical green beans you see in American grocery stores.

Haricots verts tend to be thinner and straighter than traditional green beans
This variety is harvested younger and as a result, they are more tender and cook quicker
They are more expensive than traditional green beans but can be used interchangeably in most recipes

How to make Green Beans Almondine

Bring a large pot of salted water to a boil. Salt the water heavily because this will ensure great seasoning in the end result, and will help the beans stay bright in color when cooking
Rinse the beans and trim any stems
Mince the garlic and the shallot. Zest the lemon with a hand-held zester and squeeze the juice
Blanch the prepared beans in the boiling salted water until they are al dente. This will take about 4-6 minutes depending on the size of the beans. NOTE: Haricot verts will cook quicker than regular green beans. (See more about blanching and al dente below)
Stir occasionally. Be sure to slightly under blanch the green beans because they will finish cooking in the skillet
While the beans are boiling melt the butter in a large skillet or sauté pan over medium heat
When the butter is bubbling lightly add the almond slices and cook, stirring constantly, until they smell nutty and begin to look lightly brown (about 3 minutes)
Reduce heat to medium-low and add the garlic and shallots
Saute for about 2 minutes, stirring frequently
Drain the green beans and add to the skillet. Toss to combine and sauté for about 30 seconds to heat everything up
Remove from the heat, and add the lemon juice, lemon zest, salt, and pepper
Toss everything to combine well and serve

How to make ahead:

Want to get a jump start on your dinner during the busy holidays? You can prep the beans ahead of time so that all that is left to do is saute the almonds, garlic, and shallots.

If prepping ahead: blanch the green beans until al dente, drain, and immediately plunge them into a bowl of very cold water. This will stop the cooking process and help retain the bright color and firm texture of the beans
Drain again and store the beans in a sealed container for up to 2 days in the refrigerator
Once ready to serve prepare the almonds, garlic, and shallots as above
Add the beans and sauté for about 2 minutes until hot, add the lemon juice, zest, salt, and pepper and serve

How to blanch vegetables:

It’s simple but involves a bit of food chemistry.

Blanching means scalding vegetables in boiling water or steam for a short time. It’s then normally followed by quick, thorough cooling in very cold ice water
Blanching works to stop enzyme actions that would otherwise cause a loss of flavor, texture, and color.

What does al dente mean:

Al Dente is an Italian term and means “to the tooth”

Al dente vegetables are firm with a crunch but cooked long enough that they lose their raw flavor
Al dente pasta means to cook pasta slightly underdone with a slight resistance when you bite into it

Storing leftover Almond Green Beans:

If you have leftovers (we rarely do!) you can store them in the refrigerator for up to 3 days and then quickly reheat them in a skillet or sauté pan.

Variation ideas:

This recipe is basic and can easily be modified to suit your tastes. Here are some ideas:

Replace the almonds with walnuts, pumpkin seeds, or pine nuts
Use onions instead of shallots
Try the juice of an orange and orange zest instead of the lemon

Looking for other easy side dishes?

Green Beans Almondine

Green Beans Almondine, also called Almond Green Beans, are simple to make and packed with flavor. They pair perfectly with nearly any main dish.

Course Side Dish, vegetables

Cuisine American, French

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 194kcal

Ingredients

16 ounces green beans, trimmed Regular or French-style haricot verts
1 ½ Tablespoons butter
⅓ cup sliced almonds (raw)
2 Tablespoons shallots, minced
1 Tablespoon garlic, minced
1 Tablespoon fresh lemon juice
fresh lemon zest, optional
pinch sea salt or kosher salt, to taste
freshly ground black pepper, to taste

Instructions

Bring a large pot of water to a boil and salt heavily. (Salting heavily will ensure the green beans stay bright in color and are seasoned both inside and out).
See NOTE below for important make-ahead tips
Rinse green beans and trim any stems that remain.
Mince garlic and shallots.
Blanche the green beans until just al dente, about 4-6 minutes depending on the size of beans. Haricot verts will cook quicker than regular green beans.
Stir occasionally. The beans should be slightly uncooked because they will finish cooking in the skillet.
While beans are blanching, melt butter in a large heavy-bottomed skillet. When butter is bubbling lightly add the sliced almonds and cook, stirring constantly, for about 3 minutes, or until they begin to brown and smell nutty.
Reduce heat to medium-low and add the minced shallots and garlic. Cook about 2 more minutes, stirring frequently.
Drain the green beans and immediately add to the skillet. Saute gently and stir to coat with the butter and almond mixture for about 30 seconds.
Remove from the heat and stir in the lemon juice, lemon zest, salt, and pepper.
Serve immediately.

Notes

Make-ahead tips:

If prepping ahead. Blanche the green beans, drain and immediately plunge them into a bowl of very cold water (this will stop the cooking process and help retain the bright color and firm texture of the beans).
Drain again. Beans can now be stored in a sealed container in the refrigerator for up to 2 days.
Once ready to serve prepare the butter almond mixture as above and add the blanched green beans, heating until warm (about 2 minutes) then proceed with lemon and seasonings.

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How To Make Gnocchi

Tue, 25 Oct 2022 23:20:29 +0000

Making your own Gnocchi is simple and fun!

Grab your apron and let us show you how to make this traditional Italian side dish

No need to be intimidated by making homemade gnocchi because it’s really quite easy, especially when you follow our basic step-by-step instructions

Once made it becomes a culinary staple that works with almost every sauce including our Homemade Pesto to make one pan Pesto Gnocchi or with a hearty ragu like our classic Bolognese Sauce