Category Archives: SIDE DISHES

Italian Green Bean And Cauliflower Barbecue

ITALIAN GREEN BEAN AND CAULIFLOWER BARBECUE Sauteed Italian green beans and cauliflower with onion, sweet red roasted peppers and Kalamata olive tossed with a sweet sour smoky barbecue sauce! This dish as is needs no accompaniments, however if you want to extend the dish then serve over steamed rice. I could have veggies like theseContinue reading “Italian Green Bean And Cauliflower Barbecue”

Exquisite Turnips And Beets

EXQUISITE TURNIPS AND BEETS Cubed turnips and beets boiled separately till tender, then sautéed with extra virgin olive oil, garlic and cilantro. Serve as is or sprinkle with a little plant Parmesan just barely melted. Garnish with cilantro. Serve as side dish or small plate. Can root vegetables be exquisite? These can when done thisContinue reading “Exquisite Turnips And Beets”

Vegetal Side Dish Feast Ala Sharon

Vegetal Side Dish Feast Ala Sharon I love side dishes when they get the attention to detail they deserve. So why not make a holiday meal out of elevating just the side dish? No sooner spoken than done! Here’s three that once seen need no further introduction. I’ll take some of each please! The Animal-FreeContinue reading “Vegetal Side Dish Feast Ala Sharon”

Boiled Red Skin Peanut Spread

BOILED RED SKIN PEANUT SPREAD A multi-purpose red skin peanut spread. Topper, spread, dip, gravy, salad dressing, sauce! Peanuts and ginger beer make it happen! Makes 5-1/2 cups

AFC Sweet And Sour Beets And Cabbage

Sauteed red cabbage and celery plus vacuumed packed whole beets seasoned with garlic and coriander, steeped in an apple cider and Balsamic glaze with Black Garlic Sauce, tarragon and smoke! Serve alone as a side dish with lots of fresh cilantro garnish, or add a Turmeric Tofu Topping to make it more festive and proteinContinue reading “AFC Sweet And Sour Beets And Cabbage”

AFC Caramelized Cabbage And Apple

Green cabbage squares, sweet McIntosh apple (keep the peels on) and yellow onion caramelized with nothing more than a little oil, salt and pepper. The slow cook makes the difference between ordinary and extraordinary. Serve as a side dish or add to a gravy and ladle over garlic mashed potatoes! Keeping it simple! Makes 3Continue reading “AFC Caramelized Cabbage And Apple”

Fresh Roasted Fresh Carrots

FRESH ROASTED FRESH CARROTS I’ve roasted carrots many times, but not this fresh. Sweet. Natural sweetness emerges with all freshly roasted veggies, but this time, these carrots are different. Maybe because they’re organic; maybe because the tops were still fresh looking and green. I liked carrots even as a kid. Mom peeled them, cut offContinue reading “Fresh Roasted Fresh Carrots”

Harvard Beets Berries and Olives

HARVARD BEETS BERRIES AND OLIVES A culinary uptick of an old tradition in the Tom & Peg Davies Family. HARVARD BEETS! Dad’s were simpler, but these make a lot more. Plus the special occasion factors in! Yes we chefed-it-up a bit. I’ll be eating these for a while! Happy Mother’s Day to all who motherContinue reading “Harvard Beets Berries and Olives”

Smoky Berry Walnut Yams

SMOKY BERRY WALNUT YAMS Although side dishes are meant to enhance the main course, this side dish may well turn out to be the star of the banquet! Serves 6-8

Ginger Beer Beets

GINGER BEER BEETS A variation of Harvard beets, this version when combined with dried cherries and berries in a sauce of apple cider and ginger beer raises the status of this once traditional side dish to a necessary elegance! It not only completes the meal; it completes every other dish in the meal! Makes 5Continue reading “Ginger Beer Beets”

Burnt Garlic Asparagus

BURNT GARLIC ASPARAGUS Fresh steamed asparagus, chilled, then when ready to serve sautéed in extra virgin olive oil, burnt garlic, smoked paprika, pink Himalayan salt and fresh grind black pepper! That’s it. Easy. You won’t want to pass this gem of a recipe by! Serves 4-6 as a side dish

Cream Of Asian Peas

Originally posted on AFC BULL MARKET KITCHEN™ FREEDOM ON A PLATE:
CREAM OF ASIAN PEAS Cooked peas swimming in a umami-rich Creamy Asian Apricot Sauce! Hey, Asians eat creamy. They love creamy! This is for you! Makes  almost 1 cup sauce and 3-1/2 cups peas 3 c. froz. peas, cooked in soft-boiling water till plump,…

CAULIFLOWER PUREE

CAULIFLOWER PUREE Fresh boiled cauliflower buds processed with margarine and extra virgin olive oil till ultra-smooth. Seasoned with garlic, dry mustard and fresh grind sea salt and black pepper. Served with tomato vinaigrette and fresh steamed peas. Garnished with fresh basil! Makes 4 cups

CHARRED BRUSSEL SPROUTS

CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6

ROASTED BEET STEAKS – GOAT

ROASTED BEET STEAKS – GOAT This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect! Serves 4

SAUTEED SPIRAL BEETS AND ONION

Originally posted on AFC BULL MARKET KITCHEN™ FREEDOM ON A PLATE:
SAUTEED SPIRAL BEETS AND ONION Great side dish vegetable. Tastes like fatty game. Don’t ask. Just be assured there are no animal products, and enjoy! Serves 2-4 3 sm. fresh beets, washed well – cut both ends off flat, then peel 1 med. yellow…

CREAMY ORANGE STRING BEANS

CREAMY ORANGE STRING BEANS Your guests will be talking about these delicious green beans and wanting the recipe. The recipe is so simple that you won’t have to write it down – just tell them how to do it! Orange marmalade, a little vegetable broth, salt and cilantro mixed with Tofutti Better Than Cream Cheese.Continue reading “CREAMY ORANGE STRING BEANS”

MAPLE MARSALA MUSHROOMS

MAPLE MARSALA MUSHROOMS Babybellas and white buttons sautéed with salt & pepper, rosemary & smoked paprika, Grade A maple syrup and Marsala wine! Something special going on here! Serves 2-6

CREAMED SAUERKRAUT aka CHEESE SAUCE

CREAMED SAUERKRAUT AND PEPPERS Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, with veggie sausage, as a cheese topper for pizza,Continue reading “CREAMED SAUERKRAUT aka CHEESE SAUCE”

MIYOKO WALNUT GREEN BEANS

MIYOKO WALNUT GREEN BEANS Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious! Makes 6-8 side dishes, 4 main dishes

STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT

STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT First thing Steve said was , “I feel like I’m eating lobster”. And so did I. A true delight without the cruelty! Serves 2 – or more if served as a side dish (this was our late night supper)

ROASTED CAULIFLOWER

ROASTED CAULIFLOWER A whole, fresh cauliflower head baked with extra virgin olive oil and salt till tender throughout and toasty on the top. Served with an additional drizzle of olive oil, then sprinkled with garlic, paprika and freshly ground black pepper. Served with fresh lime wedges! Serves 6

STEAMED GREEN BEANS ALMONDINE

STEAMED GREEN BEANS ALMONDINE Whole fresh, steamed green beans tossed with extra virgin olive oil, fresh lime squeeze, almond crumbles, freshly ground sea salt and black pepper. Garnished with an additional drizzle of olive oil and topped with more almond crumbles. A delicious, fresh way to enjoy green beans – year round! Serves 4-6 asContinue reading “STEAMED GREEN BEANS ALMONDINE”

PREPARING & COOKING WHITE ASPARAGUS

PREPARING AND COOKING WHITE ASPARAGUS Although I rarely see white asparagus when out and about, I saw these while shopping at the West Side Market a few days ago. Two bunches for five dollars! Great price. I asked the vendor the best way to cook them and he said, “grill them – that’s the bestContinue reading “PREPARING & COOKING WHITE ASPARAGUS”

ROASTED PORTOBELLA MUSHROOMS

ROASTED PORTOBELLA MUSHROOMS Roasted Portobella mushrooms with a little extra virgin olive oil, salt, pepper and garlic powder. That’s all you need. Slice to serve as is, or slice and saute in a little more olive oil, salt and pepper! Serve as a side dish to pasta and rice dishes, or on a sandwich! Makes 4Continue reading “ROASTED PORTOBELLA MUSHROOMS”