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EGGPLANT GRATIN WITH SAFFRON CUSTARD

By Chef Linton Hopkins 2 pounds Globe or Japanese eggplant 2 tablespoons olive oil ⅔ cup diced onion 1 teaspoon minced garlic 1 teaspoon thyme 1 teaspoon savory or oregano 2½ pounds peeled, seeded, chopped tomato 2 eggs 1 cup ricotta cheese ¾ cup cream 2 milliliters or ½ teaspoon saffron threads 4 ounces Parmesan […]

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LIGHTENED UP POTATO SALAD

Serves 8 7 russet potatoes (about 3 pounds) ½ cup white wine vinegar ¾ cup reduced-fat mayonnaise ¼ cup 2% Greek yogurt 5 large hard-boiled eggs, peeled 1 small onion, preferably Vidalia, finely chopped 4 stalks celery, finely chopped ¼ cup sweet or dill pickle relish Coarse salt and freshly ground black pepper Peel potatoes […]

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PICKLED VEGETABLES

Serves 8 to 10 1 cucumber 1 red onion, halved and thinly sliced 8 cups assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans and small okra 6 cups distilled white vinegar 2 cups sugar ¾ cup kosher salt 1 large garlic clove, cut into slivers 1 teaspoon mustard seeds 1 teaspoon […]

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lastBiteAsparagus

OVEN-ROASTED SPRING ASPARAGUS

Recipe and Photo by Megan Mccarthy 1 bunch asparagus, trimmed 2 tablespoons extra-virgin olive oil + 1 teaspoon for misting 1 clove garlic, minced 1 fresh lemon, squeezed 2 tablespoons grated Asiago cheese ¼ teaspoon fresh cracked black pepper Sea salt to taste Turn oven broiler on high. Place trimmed asparagus on a baking pan […]

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SAUTÉED RADISHES WITH CHIVES

Serves 4 To clean radish greens, other greens or gritty herbs, place them in a sink or large bowl filled with cold water. Swish the greens around, letting the dirt fall to the bottom. Using your hands or a fine-mesh sieve, scoop the greens from the water, leaving the dirt at the bottom. Drain, clean […]

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