Side Dish

Galicky Mushrooms and Kale

Garlicky mushrooms and kale

From Caroline Russock for Serious Eats; adjustments made for Intervale Food Hub members

Ingredients

  • 1 teaspoon olive oil
  • 6 cloves garlic, minced
  • 1/4 teaspoon salt
  • 8 ounces cremini or button mushrooms, sliced (about 2 cups)
  • 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
  • Several pinches of freshly ground black pepper 

Directions

Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately. 

Asian Sesame Cucumber Salad

Asian Sesame Cucumber Salad

From Willow Arlen at Will Cook for Friends; adjustments made for Intervale Food Hub members

Serves 4

Ingredients

  • 2 cucumbers, chilled

  • 2 large carrots

  • 1 tsp. Kosher salt

  • 2 TBSP rice vinegar

  • 1 TBSP fresh lime juice (about half a lime)

  • 2-3 TBSP honey, to taste

  • 1 tsp. Toasted sesame oil

  • pinch of red pepper flakes, to taste

  • ½-1 TBSP toasted sesame seeds

  • 1 scallion, sliced

  • 2 TBSP fresh cilantro, chopped (optional)

Instructions

  1. If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. Or slice the carrots and cucumber thinly with a knife.

  2. Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

  3. Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

  4. Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the "noodles" into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an airtight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits and may need to be drained.)

Buttery Fingerling Potatoes With Parsley

Recipe and Photo by Camilla Salem on popsugar.com

Ingredients

  • 1 1/2 pounds fingerling potatoes, washed and cut in half
  • 3 tablespoons butter
  • 1/2 cup fresh parsley, chopped
  • salt to taste
  • 1/2 teaspoon black pepper

Preparation

  1. Steam the potatoes for 20 minutes or until they are easily pierced with a fork. Set aside.
  2. In a large sauté pan, melt the butter until it starts to bubble. Add potatoes and toss them around in the melted butter. Add parsley, salt, and pepper and cook everything together for about five minutes.

Date, Feta, & Red Cabbage Salad

Recipe courtesy of Smitten Kitchen

 

INGREDIENTS

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice (I use lime)
Salt and red pepper flakes (I used the mild Aleppo variety) to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds

 

INSTRUCTIONS

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.

Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.

 

Spicy Acorn Squash Wedges

Recipe courtesy of LaaLoosh

 

INGREDIENTS

1 medium sized acorn squash, cut into 12 wedges

Juice from 2 limes

1 tbsp olive oil

4 chile peppers, minced (I used Cayenne, but any kind will work)

3 garlic cloves, minced

2 tsp salt

1 tsp paprika

1/2 tsp black pepper

2 tbsp cilantro, finely chopped

 

INSTRUCTIONS

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil, and mist with cooking spray.
  3. Arrange squash wedges on baking sheet, and then lightly mist with an olive oil mister, and sprinkle with ½ of the salt.
  4. Roast squash in oven until tender, about 25- 30 minutes.
  5. While squash is roasting, combine remaining ingredients in a small bowl.
  6. Transfer squash to a platter, sprinkle with paprika, drizzle with the vinaigrette and serve.

 

Mirin Braised Bok Choy with Shiitake Mushrooms

Recipe courtesy of My Recipes

 

INGREDIENTS

2 tablespoons peanut oil, divided

1 cup thinly sliced shiitake mushrooms

1/2 cup thinly sliced shallots

6 baby bok choy, halved lengthwise

1/2 cup unsalted chicken stock

1/4 cup mirin (sweet rice wine)

1 tablespoon lower-sodium soy sauce

2 slices fresh ginger

 

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil. Add mushrooms and shallots to pan; cook 5 minutes or until mushrooms begin to brown, stirring occasionally. Remove mushroom mixture from pan.

2. Add 2 teaspoons oil to pan. Add half of bok choy, cut sides down, to pan; cook 3 minutes. Remove bok choy from pan. Repeat procedure with remaining 2 teaspoons oil and remaining bok choy. Return mushroom mixture and bok choy to pan.

3. Stir in stock, mirin, soy sauce, and ginger; bring to a boil. Reduce heat to medium-low; partially cover, and cook 10 minutes or until bok choy is crisp-tender. Uncover and remove bok choy from pan. Bring liquid to a boil; cook 6 minutes or until reduced to about 1/4 cup. Drizzle liquid over bok choy.

 

Rosemary Parmesan Sweet Potato

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

1 sweet potato

2 tablespoons chopped green onions

2 tablespoons grated Parmesan cheese

pat of butter

1 teaspoon finely chopped fresh rosemary

freshly ground sea salt and black pepper, to taste

 

INSTRUCTIONS

  1. Bake your sweet potato: scrub it with a vegetable brush and throw it in the oven at 400 degrees for about 45 minutes. I didn’t even bother poking holes in the potato beforehand.
  2. Slice the potato lengthwise, and squish the ends toward the middle a bit to open it up. Fill with remaining ingredients (amounts given above are approximate, use your best judgment).

 

Brussel Sprouts with Balsamic & Cranberries

Recipe courtesy of The Pioneer Woman

 

INGREDIENTS

3 pounds Brussels Sprouts

1/2 cup Olive Oil

Salt And Pepper

1 cup Balsamic Vinegar

1/2 cup Sugar

1 cup Dried Cranberries

 

INSTRUCTIONS

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. 

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

 

Rosemary Roasted Carrots

Recipe courtesy of Oh My Veggies

 

INGREDIENTS

2 bunches of small carrots (about 24), peeled

1 tbsp. olive oil

1 tbsp. minced rosemary

salt and pepper

 

INSTRUCTIONS

Preheat oven to 400ºF. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.

 

Honey Garlic Roasted Brussel Sprouts

Recipe courtesy of I am a Food Blog

 

INGREDIENTS

12 small brussels sprouts

1/2 tablespoon oil

2 tablespoons honey

1 tablespoon soy sauce

3 cloves garlic, minced

freshly ground pepper

 

INSTRUCTIONS

Wash the sprouts, trim off the ends, and remove the raggedy outer leaves. Cut sprouts in half and toss them with the oil.

Heat up a large heavy-bottomed skillet over medium heat. Place the sprouts in the pan, cut side down, in a single layer, cover and cook for 5 minutes. They will only be the slightest bit brown. At this point, you’re essentially steaming so the insides are tender.

While the sprouts are steaming, make the honey garlic sauce: heat up the honey, soy and garlic in a small saucepan over medium heat until bubbly and thick. Set aside.

When the sprouts are tender, uncover, turn up the heat and brown until the sprouts are deeply caramelized, stirring occasionally. Remove from the heat, toss with the honey garlic sauce and season with a good amount of freshly ground pepper. Enjoy hot.

 

Asian Pear Salad with Ginger Pear Vinaigrette

Recipe courtesy of Double Thyme

 

INGREDIENTS

For the salad:

3 cups arugula or mesclun

1/2 grapefruit

1/2 Asian pear (or try other fruits, like plums, nectarines, or peaches)

1/4 cup crumbled feta or crumbled blue cheese

1/4 cup almonds, toasted (slivered or whole)

For the vinaigrette:

1 2" piece ginger, peeled and sliced

1/4 cup extra-virgin olive oil

1/4 Asian pear, cored and sliced into large pieces

1 1/2 tbsp. apple cider vinegar

2 tsp. finely grated lime zest

kosher salt and black pepper to taste

 

INSTRUCTIONS

First, make the vinaigrette. Add ginger and oil to a small saucepan set over medium heat, and cook until ginger is golden about 10-15 minutes. Remove from heat and let cool. Strain ginger oil into a small bowl, discard ginger. 

Purée the Asian pear, vinegar, lime zest, and black pepper in a blender until smooth. With the motor running, gradually add the ginger oil and blend until emulsified. Season the vinaigrette with salt. Set aside.

Separate the greens into two serving bowls. Peel the grapefruit and separate into sections, then cut each section in half. Cut the Asian pear into large slices. Top each salad with bowl grapefruit sections and Asian pear, then sprinkle the feta and toasted almonds over top. Drizzle each salad with the vinaigrette. Store leftover vinaigrette in a mason jar and keep in the refrigerator. Shake before using. 

 

Crispy Sweet Potato Roast

Recipe courtesy of Smitten Kitchen

 

INGREDIENTS

3 tablespoons salted or unsalted butter, melted
3 tablespoons olive oil
Coarse salt and black pepper or red pepper flakes to taste
5 pounds sweet potatoes, peeled and sliced thin
2 shallots, peeled and sliced thin

Thanksgiving Salsa Verde - ingredients & instructions below

 

INSTRUCTIONS

Heat oven to 375°F (190°C). Heat butter and oil together until butter has melted. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish. (Mine is 9.5-by-12-inches, if that helps.) Sprinkle butter/oil puddle with some salt and pepper. Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired. Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Increase oven heat to 450æF (230°C), remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.

If you’d like to finish this with the Thanksgiving Salsa Verde I show here, or at least serve it on the side, place 1 scant cup of parsley leaves, 1 tablespoon fresh rosemary, 1 generous teaspoon of fresh thyme and sage leaves, 1 small garlic clove, the zest of 1/2 a lemon and 2 teaspoons capers (rinsed and drained if salted) in a food processor or blender and blend until finely chopped. Drizzle in 7 tablespoons olive oil with the machine running, or enough the mixture is loose and somewhat pourable. Season well with salt and pepper flakes.

 

NOTES

The only thing that you might find exasperating about this recipe is how hard it is to get the measurements just right. I used a 2-quart oval baking dish and needed 5 pounds of smallish sweet potatoes to fill it. If yours are smaller or thinner, you might need fewer pounds. If yours are thicker, you might want to safely buy 6 pounds. It seems safest to buy a little extra, just in case. Mine baked in an hour, but thicker-sliced potatoes could take up to 15 minutes longer. You can absolutely make this ahead of time. It will warm well wherever you go. It can be made up to two days in advance, and still taste as good as day one.

 

Shredded Brussel Sprout & Apple Salad

Recipe courtesy of Love & Lemons

 

INGREDIENTS

12 oz. brussels sprouts (about 2 cups shredded)

1 apple, very thinly sliced

2 kohlrabi, stems removed, sliced into matchsticks

¼ cup dried cranberries or currants

¼ cup toasted pine nuts

a good drizzle of olive oil (about 2 tablespoons)

squeeze of ½ a lemon

salt & pepper

very optional: grated pecorino or crumbled feta cheese

 

INSTRUCTIONS

  1. Clean brussel sprouts by wiping them with a damp towel, then removing the top leaves that are dirty. You want your brussel sprouts to be very dry so the salad doesn't become too watery.
  2. Get out your mandoline if you have one. Slice the brussel sprouts into thin shreds, then slice the apples. Peel any rough parts off of the kohlrabi skin. Thinly slice the kohlrabi bulb into planks, then use a knife to slice the planks into little matchsticks.
  3. Place cut veggies into a bowl and add cranberries, pine nuts, and a few pinches of salt. Toss well, then add olive oil and a good squeeze of lemon and toss again. Taste and adjust seasonings. Let the salad sit for about 10 minutes at room temp, then serve. (Add some cheese if you like)

 

NOTES

If you can't find kohlrabi, you can leave it out or sub in another crunchy vegetable (cabbage, carrots, etc).

 

Shallot-Sage Accordion Potatoes

Recipe courtesy of Martha Stewart

 

INGREDIENTS

8 medium Yukon Gold potatoes (about 2 pounds)

6 shallots, thinly sliced crosswise

Salt and pepper

1/2 stick unsalted butter, room temperature, divided

2 tablespoons finely chopped fresh sage leaves

 

PREPARATION

  1. Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.

  2. Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.

  3. Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.

 

NOTES

To prep ahead, bake through step 2. Let cool, cover, and refrigerate, up to 2 days. Let sit at room temperature 1 hour before proceeding as directed.

 

Spigarello with Garlic & Pine Nuts

Recipe courtesy of In Sonnet's Kitchen

 

INGREDIENTS

1 tablespoon coconut oil

2 garlic cloves, minced

1 bunch spigarello, roughly chopped

3 tablespoons pine nuts

Freshly-ground black pepper and sea salt to taste

 

PREPARATION

  1. Add the coconut oil to a medium pan over medium heat. Add the garlic and spigarello and saute for 1 - 2 minutes, until garlic is fragrant. Add the pine nuts and saute for an additional 2 - 3 minutes, until pine nuts are just toasted and spigarello is tender and bright green.
  2. Remove from heat. Add salt and pepper to taste and serve hot.

 

Garlic Roasted Kale Sprouts

Recipe courtesy of K Baked

 

INGREDIENTS

2 cups Kale Sprouts (Kalettes)
2 cloves fresh garlic
2-4 tablespoons olive oil
salt and pepper to taste

 

PREPARATION

1. Preheat oven to 425°F.
2. Wash Kale Sprouts and place in a large bowl.
3. Chop garlic into thin slices and add to bowl with Kalettes.
4. Drizzle the olive oil and toss the Kalettes until evenly coated.
5. Transfer to a baking sheet and roast for 15-20 minutes, until edges are crisp and brown.
6. Enjoy.

 

Meyer Lemon Kale Sprouts

Recipe courtesy of Raley's

 

INGREDIENTS

 

1 (3- oz.) package kale sprouts
1 tbsp. extra virgin olive oil
2 tbsp. sliced almonds
2 tsp. lemon juice
1 tsp. lemon zest
1 clove garlic, minced
Freshly ground sea salt and pepper to taste
1 tbsp. grated Parmesan cheese (preferably Parmigiano-Reggiano) 

 

PREPARATION


1. Trim a small amount off the bottom of kale sprouts and cut each in half, top to bottom.

2. Heat oil over medium heat in a large skillet. Add almonds and cook for 2 minutes or until toasted, stirring constantly. Add kale sprouts, lemon juice, lemon zest and garlic; cook for 2 minutes more or until kale is crisp-tender.

3. Season with salt and pepper and sprinkle with parmesan.

 

Onion & Blue Cheese Roasted Kale Sprouts

Recipe courtesy of Kalettes

 

INGREDIENTS

3 tablespoons olive oil, divided

1 medium onion, sliced vertically

5 ounces kale sprouts

2 tablespoons balsamic vinegar

1 teaspoon dried thyme

Salt and pepper

1/8 cup crumbled blue cheese

 

PREPARATION

Pre-heat the oven to 425 F. In a skillet over medium, heat 1 1/2 tablespoons of olive oil and then add the onions. Sauté for 5 minutes. Reduce heat to medium low and sauté onions for an additional 10 minutes, stirring occasionally.

While onions are sautéing, place kale sprouts on a rimmed baking sheet and drizzle with remaining olive oil. Sprinkle with thyme and balsamic vinegar. Season with salt and pepper and combine. Roast in oven for 10 minutes. Remove pan from oven and stir kale sprouts making sure to coat with the pan juices. Add the sautéed onions and toss to combine. Place in serving bowl and sprinkle with blue cheese.

 

Classic Creamy Coleslaw

INGREDIENTS   For the slaw:  1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix) 2 to 3 large carrots (3 to 3 1/2 cups shredded) 1 tablespoon salt,  optional  1 1/4 cup coleslaw dressing  For the dressing (choose one):   Mayonnaise dressing:  1 cup mayonnaise 1/4 cup white wine vinegar or cider vinegar 1 tablespoon sugar 1/2 teaspoon salt   Buttermilk dressing:  1/2 cup buttermilk 1/2 cup mayonnaise 1/4 cup white wine vinegar or cider vinegar 1 tablespoon sugar 1/2 teaspoon salt   Sour cream dressing:  1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup white wine vinegar or cider vinegar 1 tablespoon sugar 1/2 teaspoon salt  INSTRUCTIONS   Shred the cabbage : Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl.   Salt the cabbage — OPTIONAL : Salting the cabbage helps it  stay crisp a little longer  if you're making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.   Shred the carrots : Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.  Toss the shredded cabbage and carrots together.   Whisk the dressing : Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste.    Toss the slaw with the dressing : Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)   Refrigerate for at least 1 hour before serving : Coleslaw has the best texture and flavor the day its made, but it still keeps well for several days in the fridge. If you're making this coleslaw more than a day ahead, don't skip the salting step above. For extra creaminess, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving.

INGREDIENTS
For the slaw:
1 small head (2 to 2 1/2 pounds) cabbage (green, red, or a mix)
2 to 3 large carrots (3 to 3 1/2 cups shredded)
1 tablespoon salt, optional
1 1/4 cup coleslaw dressing

For the dressing (choose one):

Mayonnaise dressing:
1 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Buttermilk dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

Sour cream dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt

INSTRUCTIONS

Shred the cabbage: Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl.

Salt the cabbage — OPTIONAL: Salting the cabbage helps it stay crisp a little longer if you're making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.

Shred the carrots: Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.

Toss the shredded cabbage and carrots together.

Whisk the dressing: Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste. 

Toss the slaw with the dressing: Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)

Refrigerate for at least 1 hour before serving: Coleslaw has the best texture and flavor the day its made, but it still keeps well for several days in the fridge. If you're making this coleslaw more than a day ahead, don't skip the salting step above. For extra creaminess, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving.