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Archive | Sides

Cauliflower, 5 Ways


PHOTO: ISTOCKPHOTO.COM/ANNA1311

Make cauliflower ‘n’ cheese. Roast florets from 1 head at 450°F till tender, then mix with 4 cups cooked quinoa, some freshly snipped chives, 1 cup grated Gruyère. Return to oven until the cheese melts.

Make flatbread. Steam 2 cups of cauliflower florets in a steamer basket.…

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Brussels Sprouts + Thyme

Photography by Ellise Pierce

Makes 4 servings

1 pound Brussels sprouts
1 teaspoon fresh thyme leaves, plus extra for serving
3 tablespoons olive oil
Salt and pepper to taste
¼ cup toasted and chopped walnuts for serving
¼ cup feta crumbles for serving

Preheat the oven to 450°F.…

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Asparagus, 5 Ways

PHOTO BY ELLISE PIERCE

All the recipes below use one pound of asparagus. Pre-cook prep: trim off the ends, if they’re skinny; peel the skins off the ends, if you have fat ones.

MAKE A SALAD

Preheat the oven to 425°F and roast the asparagus—after tossing in a little olive oil, sea salt and pepper—for 20 minutes or until lightly browned.…

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Crustless Quiche with Summer Squash, Ricotta and Mint

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6 to 8 servings

2 tablespoons olive oil

4 small zucchini (preferably 2 green and 2 yellow)

4 eggs

1 cup ricotta

1 tablespoon chopped mint, plus more for serving

1 tablespoon chopped chives, plus more for serving

⅓ cup grated Parmesan

Sea salt and cracked pepper

 

Preheat the oven to 425°F.…

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Watermelon and Chevre with Jalapeno Oil

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6 to 8 servings

1 large jalapeño, diced (with seeds, if you like it hot)

1/2 cup olive oil

Sea salt

1 small watermelon, cut into 1-inch cubes

3 heaping tablespoons chèvre crumbles

 

To make your jalapeño oil, put the chopped jalapeño in a jam jar with the olive oil and a pinch of salt, and give it a good shake.…

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Okra, Corn and Fingerling Potatoes with Buttermilk Yogurt Dressing

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6-8 servings

Buttermilk-Yogurt Dressing (Recipe follows)

1 pound okra

4 tablespoons olive oil, more for greasing the skillet (divided use)

1 pound fingerling potatoes, roughly the same size, halved

Sea salt and cracked pepper

1 ear corn, shucked

½ pint cherry tomatoes, halved

Small handful fresh dill, chopped

Small handful fresh chives, chopped

 

Make the dressing below and refrigerate until time to serve.…

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Stuffed Baby Eggplant With Freekeh, Feta and Herbs

PHOTOGRAPHY BY ELLISE PIERCE

Makes 12 servings

12 baby eggplants

1/2 cup olive oil plus 2 tablespoons (divided use)

Sea salt and cracked pepper

1 cup diced onion

1 garlic clove, minced

4 cardamom pods

1 cinnamon stick

1 tablespoon chopped ginger

1/4 teaspoon ground cumin

1/4 teaspoon ground allspice

1 cup freekeh

1 carrot, grated

3 cups vegetable stock

4 ounces feta, crumbled, plus more for garnish

Small handful mint, chopped

Small handful cilantro, chopped

6 shallots, sliced

Canola oil

Lemon wedges

 

Preheat the oven to 425˚F.…

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