Side Dishes

Courtesy of Cooking Light

Active Time: 20 Mins
Total Time: 55 Mins
Yield: Serves 12 (serving size: 1 potato stack)

Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.

1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes (about 4 small), peeled and cut into 1/4-in.-thick rounds
Cooking spray
1 1/4 teaspoons kosher salt, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Step 1
Preheat oven to 375°F.
Step 2
Melt butter in a small saucepan over medium-high. Add sage and garlic. Reduce heat to medium; cook 5 minutes or until butter is foamy and just starting to brown, swirling pan occasionally. Place sage leaves on a paper towel-lined plate. Discard garlic. Reserve butter.
Step 3
Place 2 potato slices in the bottom of each of 12 muffin cups coated with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1 tablespoon Parmesan. Add 2 potato slices to each cup; top each with 1/2 teaspoon browned butter. Cover with foil; bake at 375°F for 25 minutes or until tender. Remove pan from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 teaspoon salt and remaining 3 tablespoons cheese.
Step 4
Preheat broiler to high.
Step 5
Broil potatoes 3 minutes or until cheese melts. Remove pan from oven; cool. Place potato stacks on a platter; top with reserved sage leaves.


16 oz shelled frozen edamame, thawed
12 oz fresh green beans
12 oz fresh peas
12 oz fresh sugar snap peas
1/2 bread crumbs
2 tablespoons olive oil
.75 oz fresh mint
1 lime

Open edamame, set aside. Slice beans diagonally, steam for 5 minutes. Add edamame, peas and sugar snaps, steam for another 7-10 minutes or until tender.

Heat oil in skillet, tossing bread crumbs until golden brown. Finely chop half of mint. Zest and juice lime into bread crumbs. Lightly salt and pepper.

Place vegetables in warm serving platter, sprinkle with 2 tablespoons lime juice and the bread crumb mixture. Garnish with remaining mint.

From the kitchen of Julie Drey

1 lb pasta
1 3/4 cups mayonnaise
2 tablespoons mustard
5 stalks celery, chopped
1/2 yellow onion, chopped
2 large carrots, chopped
4 hard boiled eggs, sliced

Cook pasta to desired tenderness. Drain and cool immediately. Combine all ingredients, mix well in large container.

From the kitchen of Mildred Drey. Use 24-30 oz of Tom Sturgis Little Ones pretzels

1 package dry Hidden Valley salad dressing
1 cup oil
1/2 teaspoon lemon pepper seasoning
1 teaspoon garlic salt
1 teaspoon dill weed

Preheat oven to 350˚. Combine ingredients, mixing well. Place pretzels on baking sheet, pour mixture over. Bake for 5 minutes, turn over, bake another 5.

Honey Mustard
1 package dry Hidden Valley honey mustard salad dressing
1 cup oil
1/2 teaspoon onion salt
1 1/2 teaspoon dry mustard
1 teaspoon onion flakes

Preheat oven to 350˚. Combine ingredients, mixing well. Place pretzels on baking sheet, pour mixture over. Bake for 5 minutes, turn over, bake another 5.

1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes
2oz kosher salt
1/4 cup Parmesan cheese

Peel and cut potatoes into 1/4″ thick rounds. Preheat 375˚.

Melt butter in small saucepan over medium-high. Add sage and garlic and reduce to medium, cooking until butter is foamy and starting to brown while occasionally swirling pan. Save sage leaves, discard garlic.

Place 2 rounds each in sprayed muffin tray cups. Sprinkle with salt and parmesan. Add 2 slices to each and top with 1/2 teaspoon browned butter. Cover with foil, bake for 25 minutes or tender.

Discard foil, remove stacks from pan into baking dish, drizzle remaining butter over stacks, sprinkle with salt and parmesan. Set broiler on high, cook for 3 minutes. Remove from oven, garnish with sage leaves.

Adapted from Cooking Light

X eggs

Bring to room temperature. Put in pot and cover with water. Add splash of vinegar and salt. Cover with lid. Bring to boil on medium/ medium high heat. Once at decent boil, remove from heat and let set 10 min. Drain water and blast with cold water until no longer hot.

Makes about 12 cups

1 (3 pound) butternut squash – peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
1 Granny Smith apple – peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream

  1. Preheat oven to 375.
  2. Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
  3. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
  4. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
  5. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don’t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending.
  6. Stir the nutmeg into the soup.
  7. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

via Yummly