Assorted Side Dish Recipes
- 1 head of Romaine lettuce, leaves torn
- Half French baguette, cubed into 1 inch pieces
- 1 tsp. dried rosemary
- 1 tsp. dried sage
- 1 tsp. dried thyme
- 1 tsp. garlic salt
- 2 tbsp. olive oil
- Salt and pepper
Caesar Salad Dressing
- 1 egg yolk, at room temperature
- 1 tsp. Dijon mustard
- 2 large cloves garlic, chopped
- 4 to 5 anchovy fillets
- ¼ cup lemon juice
- 2 tsp. kosher salt
- ½ tsp. black pepper
- ¾ cup olive oil
- ¼ cup Parmesan cheese, grated
- Preheat the oven to 350̊ F /180̊ C. In a bowl combine the cubed baguette, dried herbs, and salt and pepper to taste. Drizzle the olive oil over the bread and mix the bread and herbs again, adding more olive oil if necessary. Evenly spread the bread across a flat sheet and cook in the oven, stirring occasionally, until the bread is toasted and lightly brown, about 10 minutes. Remove the croutons to a bowl and set aside.
- For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well. Add shaved Parmesan and croutons and toss well before placing on individual plates.
- 4 cups all purpose flour
- 1 ½ cup lukewarm water
- 1 tsp. active dry yeast
- 1 tsp. kosher salt, plus more for top of loaf
- Vegetable oil spray
- 1 tbsp. olive oil
- ½ cup aged cheddar cheese, grated
- Combine the flour, water, yeast, and 1 tsp. kosher salt in the bowl of a stand mixer fitted with a dough hook. Mix until the dough is smooth and elastic, about 5-10 minutes. When the dough looks smooth, remove a piece and stretch. If it stretches to transparency the dough is ready, if not continue mixing until it does.
- When the dough is ready, cover the bowl with a lid or plastic wrap and allow to rise in a warm place. In about 2-4 hours (depending on the ambient temperature) the dough should be doubled in size and not spring back when you press a finger in. Turn the dough out onto a floured surface and knead a few times to release the gas and redistribute the yeast. Cover with a towel and allow to rest for 10 minutes.
- Spray the bottom and sides of a dutch oven with the vegetable oil spray. Shape the dough into a tight ball (the tighter the better) by rolling it on the work surface between your palms. Place the dough in the dutch oven, cover and allow to rise again, 30-60 minutes (less if it is very hot and humid, more if it is cold, it should be about double in size).
- Preheat your oven to 450̊F / 230̊C. Lightly rub the olive oil over the dough and with a sharp knife score an X or # into the top of the dough. Sprinkle the salt over the top, cover with the lid and place in the preheated oven. After 30 minutes, lower the heat to 375̊F / 200̊C, remove the lid and continue baking until the top is golden brown, about 10-15 minutes.
- Remove the bread from the dutch oven and allow to cool completely on a wire rack. When the bread is completely cool, slice 4 thick slices off the loaf then slice the 4 slices in half width wise. Place the 8 pieces of bread on a cookie sheet and sprinkle the cheddar cheese evenly over the tops. Place under a broiler and cook until the cheese is melted and bubbly and the edges of the bread are toasted.
Grilled Potato Salad
- 3 lbs. baby new (red) potatoes, rinsed and quartered
- ¼ cup mayonnaise
- 2 tsp. white wine vinegar
- ¼ cup flat leaf parsley, chopped
- 2 scallions/green onions, minced
- 3 large garlic cloves, minced
- Kosher salt and pepper
- Heat grill to medium-high. Fold two 4 foot long sheets of aluminum foil in half, crimping along one edge to form a pocket. Divide the potatoes evenly between the two pockets, then crimp the open edge to close the pockets. Place the potatoes on the grill and close the lid. Cook, turning over once, until the potatoes are tender, 25 minutes.
- When the potatoes are tender, open the pockets and allow them to cool completely. Meanwhile, in a large bowl whisk the mayonnaise, vinegar, parsley, scallions, garlic, and salt and pepper to taste to combine. When the potatoes are completely cooled, add them to the mayonnaise mixture and gently toss to coat evenly. Serve at room temperature.
Hot Lemon Bread
- ½ lemon, zested peel and juice
- ¼ lb. butter, softened
- Salt and pepper
- Preheat your oven to 400̊F / 200̊C degrees. Mix the zested lemon peel into the butter using a fork. Slowly add the lemon juice and mix until well combined. Add salt and pepper to taste.
- Slice the baguette crosswise down the length of the bread, in ½ inch slices. Be sure to leave the slices attached at the bottom.
- Spread the butter in between the slices and a little over the top of the baguette. Wrap the bread in foil and place in the preheated oven. Bake for 20 minutes, opening the foil for the last five minutes to allow the top of the baguette to crisp up. Serve with Lemon Sole Florentine.
Lemon Parmesan Broccoli
- 1 head of broccoli, chopped
- 3 tbsp. butter
- ½ lemon peel zested
- ¼ cup Parmesan cheese, freshly grated
- Bring a large pot of salted water to boil. When the water is at a rolling boil, add the broccoli and blanch until bright green, about 1-2 minutes. Drain the broccoli and immediately place in an ice bath to stop further cooking. When the broccoli is completely cool, drain and set aside.
- Melt the butter in a large sauté pan. When the butter is foaming add the broccoli and salt to taste. Fry the broccoli for 3-4 minutes, then sprinkle in the lemon zest, toss to combine, and fry for another 30 seconds to a minute. Place the broccoli in a large bowl and toss with the Parmesan before serving.
- 1 cup parmesan cheese, grated
- 1 cup dried breadcrumbs, preferably from Italian or French bread
- 1 cup Kalamata olives, pitted and coarsely chopped
- 3 tbsp. Italian parsley, chopped
- 1 tbsp. capers, drained
- 3 tbsp. plus additional olive oil
- 10 large plum tomatoes
- Brush rimmed cookie sheet with olive oil, set aside. Combine the cheese, breadcrumbs, olives, parsley, and capers together in a large bowl. Mix in the 3 tbsp. olive oil and season to taste with salt and pepper.
- Cut off just enough of each end of the tomatoes to flatten ends. Cut each tomato in half width wise and scoop out the pulp and seeds. Place each tomato half, flattened end down, on the prepared cookie sheet and stuff with the cheese mixture. The tomatoes can be prepared up to this point 1 day in advance. Store in the fridge covered until ready to bake.
- Preheat your oven to 350̊F / 180̊C. Sprinkle the stuffed tomatoes with additional olive oil, and bake uncovered until heated through and beginning to brown, about 25 minutes. Serve warm or at room temperature.
- 2 cups mixed salad leaves (Romaine, Red Leaf, Arugula, Bibb etc.)
- ½ yellow bell pepper, core removed and thinly sliced
- ½ cucumber, peeled and diced
- 1 medium tomato, diced
- 2 large radishes, diced
- Handful of sugar snap peas, ends removed and halved
- 3-4 tbsp. of salad dressing*
- Wash the lettuce with water, 1 tsp. white vinegar, and 1 tsp. lemon juice. Rinse well and shake off excess water. Place lettuce in a large bowl and dress with 1 ½ tbsp. of the dressing.
- To serve place a handful of dressed lettuce on each plate, top with the rest of the vegetables, and drizzle the remaining dressing evenly over each serving.
*Salad dressing is extremely easy to make at home with a few ingredients, saving you money and giving you bigger flavor. A few of my favorites are listed below:
- Creamy Salad Dressing
- In a lidded jar combine: 1 tsp. Dijon mustard, 1 ½ tbsp. mayonnaise, pinch of salt and sugar, pepper to taste, and 1 tbsp. champagne or white wine vinegar. Close the jar and shake well.
- Quick Ranch Dressing
- In a lidded jar combine: 2 tbsp. buttermilk, 1 tbsp. mayonnaise, salt and pepper to taste, ½ tsp. rice wine vinegar, ¼ tsp. garlic powder, 3 tsp. chopped fresh chives. Close the jar and shake well.
- Balsamic Vinaigrette
- In a lidded jar combine: 1 tbsp. Dijon mustard, 1 tbsp. honey, squeeze of fresh lemon juice, salt and pepper to taste, ¼ cup balsamic vinegar, ½ cup olive oil. Close the jar and shake well.
- Miso Sesame
- 1 ½ tbsp. miso paste, 2 tbsp. rice vinegar, 1 ¼ tbsp. honey, 1 tbsp. grated fresh ginger root, 1 tbsp. sesame oil, 1 ½ tsp. lime juice, 1 tsp. toasted sesame seeds. Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.
- 1 head of broccoli, leaves peeled and chopped
- 3 tbsp. vegetable oil
- 2 large slices of fresh, peeled ginger root
- 1 tsp. salt
- ¼ tsp. sugar
- ¼ – ½ cup chicken stock
- 1 tbsp. sesame oil
- In a wok or large, heavy skillet heat the 3 tbsp. of vegetable oil over high heat. When the oil is hot add the ginger and fry until golden brown on both sides and the oil is infused. Lower the heat to medium-high, add the broccoli and stir fry until bright green.
- When the broccoli is bright green sprinkle the salt and sugar over it, giving a few tosses to make sure all the broccoli is coated. Then add the stock (depending on how large the head of broccoli is you will need anywhere between ¼ and ½ cup), cover and steam-cook over medium-high heat until the broccoli is tender, about 2 ½-5 minutes.
- Remove the cover and give a few quick stirs to evaporate any liquid left over. Drizzle the sesame oil over and toss well. Serve hot, at room temperature, or cold.