Side Dishes

By Marlene's Market & Deli 31 Oct, 2020
A delectable, lightning-fast appetizer with a delicious twist! Using Cypress Grove seasoned goat cheese as filling turns up the interest factor with this classic recipe. 12 Medjool dates 4 oz Cypress Grove goat cheese (Herbs de Humboldt or Sgt. Pepper are excellent choices) 12 pecan or walnut halves 1 tsp freshly thyme leaves honey for drizzling (optional) Preheat oven to 400 degrees. Line a baking sheet with parchment or foil. Cut Medjools lengthwise, just enough to release the pit. Discard pit and form each date into a bowl shape. Stuff each date with about ½ tsp goat cheese. Press a pecan or walnut half into each date. Place stuffed dates on baking sheet. Sprinkle with thyme leaves. Bake for 8 minutes. Place dates on a serving plate and drizzle with honey before serving.
By Marlene's Market & Deli 31 Oct, 2020
6 hard boiled eggs, chilled, shelled and split lengthwise 2 Tbl mayonnaise 2 tsp Mustard and Co. Honey Curry mustard 1 green onion, minced pinch fresh cracked black pepper paprika for sprinkling In a small bowl, place hard boiled egg yolks. Arrange egg whites cut side up on a serving plate and set aside. Mash egg yolks with fork until smooth. Add mayonnaise, Honey Curry mustard, and black pepper and mix until smooth. Fold in green onion. Divide yolk mixture evenly into egg whites. Sprinkle with paprika and serve.
By Jeanne Logman, CNT 31 Oct, 2020
If you’ve never tried delicata squash, you are in for a treat. Creamy and sweet when roasted, delicata is one of the few winter squashes with delicious, edible skin! This dish makes an excellent appetizer or side and showcases its warm, cheery colors with savory herbs that complement its natural sweetness. 2-2½ lbs delicata squash ¼ cup roughly chopped sage leaves 2 tsp minced rosemary leaves 2 tsp fresh thyme leaves 3 Tbl olive oil 1 Tbl maple syrup ½ tsp sea salt ¼ tsp nutmeg ¼ tsp cayenne Preheat oven to 400 degrees. Line a large baking sheet with parchment or foil. Halve squash lengthwise and remove seeds and pulp. Cut halves into ½ inch slices. In a large bowl, mix together remaining ingredients. Place squash slices in bowl and toss to coat. Pour squash onto lined baking sheet and arrange in a single layer with no slices overlapping. Roast about 20 minutes, until squash slices are deep golden brown and caramelized on the bottom and just beginning to brown on the top. Remove from oven and serve warm.
By Jeanne Logman, CNT 31 Oct, 2020
Sometimes just a couple of little twists can take a basic recipe to a whole new level of delicious. In this recipe, we set the oven close to its highest setting and add just a hint of sugar. This neutralizes the sulphury taste that is common in broccoli and other brassicas, and it adds a crispy texture to the florets while their stems become tender. Did I mention the garlic cloves mellow and caramelize to perfection? Let’s get cooking! 1 large head of broccoli with stalk 8 cloves of garlic 1 ½ Tbl olive oil ¼ tsp sea salt ¼ tsp sugar generous pinch of black pepper Preheat oven to 500 degrees. Place foil-lined baking sheet on lowest rack to preheat while you prepare recipe. Cut broccoli stalk from crown and peel stalk. Slice stalk into pieces about ½-inch x 3-inch. Slice crown into 3-inch florets. In a medium bowl, place broccoli with whole garlic cloves. Drizzle with olive oil and toss until evenly coated. Sprinkle with salt, sugar and pepper and toss well. Carefully remove baking sheet from oven (lean away from the oven door when it first opens, it will be unbelievably hot!). Pour broccoli mix onto baking sheet and arrange pieces evenly flat-side down. Roast on lowest rack 9-11 minutes, until stalks are fork-tender. Serve immediately.
By Eden Foods 31 Oct, 2020
1 Tbl olive oil 1 medium onion, minced 1 garlic clove, minced 1 ½ cups short grain brown rice, rinsed and drained 3 cups vegetable stock or water 15 oz can of Eden Garbanzo Beans, rinsed and drained 1 ½ cups cremini mushrooms, sliced 1 cup shiitake mushrooms, sliced ½ cup diced tomatoes ½ tsp sea salt ¼ tsp black pepper 2 Tbl fresh parsley, minced In a large saucepan, heat oil over medium. Add onion and garlic and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté another 5 minutes. Add rice, vegetable stock, garbanzo beans and tomatoes. Cover and bring to a boil. Reduce to low and simmer for 1 hour. Remove from heat and stir in parsley. Makes 6 servings.
By Ashley Parton, Bulk/Produce Category Manager for Marlene's 31 Oct, 2020
Simple, quick to prepare and addictive, these tasty little rounds have a satisfying texture and couldn’t be easier to make. Better double this recipe, they’re going to go fast! 2 lbs sweet potatoes, sliced into ½ inch rounds 2 Tbl olive oil ½ tsp sea salt 1 Tbl Yellowbird hot sauce, your choice ¼ cup Point Reyes bleu cheese, crumbled 2 Tbl flat leaf parsley, chopped Preheat Oven 400 degrees. Line a baking sheet with parchment or foil. In a large bowl, combine slices and olive oil and mix until thoroughly coated. Place slices in a single layer on lined baking sheet. Sprinkle with sea salt. Roast for 10 minutes. Turn slices over and return to oven for another 7-10 minutes, until rounds are deep golden brown and fork-tender. Arrange rounds on serving plate and sprinkle evenly with hot sauce. Sprinkle with bleu cheese and parsley and serve immediately.
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