Side Dish Recipes
Curried Cashew, Pear and Grape Salad
3/4 cup cashew halves 1 tablespoon melted coconut oil 1 teaspoon chopped fresh rosemary 1 teaspoon curry powder 1 tablespoon maple syrup 1/2 teaspoon kosher salt 1/2 teaspoon cayenne pepper 3 tablespoons white wine vinegar 3 tablespoons Dijon mustard 2 tablespoons honey 1/2 cup cold-pressed olive oil salt and black pepper to taste 1 (10 ounce) package mixed salad greens 1/2 medium organic Bosc pear, thinly sliced 1/2 cup halved organic seedless red grapes (or organic raisins) In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly. In a medium bowl, stir together coconut oil, rosemary,...
Read MoreSpinach Blueberry Salad
1 tablespoon coconut oil 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup organic blueberries (fresh or dried) 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/4 cup agave 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup cold-pressed olive oil In a medium saucepan, melt coconut over low-medium heat. Cook almonds in oil until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and blueberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, agave, onion, paprika, white wine...
Read MoreSweet Potato Wedges with Cider Reduction
This simple, straight-forward recipe from Vegetarian Times is a great addition to any meal or as an appetizer served alone. 2 cups apple cider or unfiltered apple juice 2 large sweet potatoes, each cut into 8 wedges 2 tablespoons olive oil Ground cinnamon, for sprinkling 1) Boil cider in saucepan over medium heat 45 minutes to one our or until reduced to thick and syrupy 1/4 cup. Set aside. 2) Preheat oven to 350 degrees. Brush sweet potato wedges with oil, sprinkle with cinnamon, and place on baking sheet. Bake 45 minutes, or until tender and beginning to brown. Transfer to platter and drizzle with cider reduction.
Read MoreKid-friendly “Adult” Mac and Cheese
This side dish recipe is a huge staple for me. It’s a fantastic, easy dish that kids love, love, love to eat. I have prepared it many times like it is written below (which serves it at is best), but on busy nights I nix the breadcrumb topping and skip the oven time. But be careful not to make it your main meal… it’s meant to compliment veggies and a little meat – or other type of protein. Heck, you can even add some whipped sweet potato or yams to the sauce. The kids won’t have a clue. Or, be daring, and add some broccoli for added “umph”. 12 oz of pasta – penne, macaroni or other ¼ cup of butter ¼ cup of unbleached flour, sifted 2-3 cups of...
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