SIDE DISHES

Side Dishes

By Marlene's Market & Deli 05 Jun, 2017

by Deena, the Deceptive Chef


Ingredients

1 lb Jerusalem artichokes
1 tsp salt, pepper, garlic powder
2 Tbs grapeseed oil

 

Directions

  • Rinse and drain and set onto a roasting pan.
  • Drizzle with oil, then toss with seasonings to coat.
  • Roast until soft inside about 35-45 minutes depending on the size of the artichoke.


By Marlene's Market & Deli 05 Jun, 2017

by Deena, the Deceptive Chef

 

Ingredients

3 Jerusalem artichokes
1 small beet
1 handful micro greens
1 fresh green been, shaved
1 half apple
3 tsp hemp seeds
3 Tbs hemp oil
1/2 serving herbed nut cheese from Punk Rawk Labs

 

Directions

  • Shave the Jerusalem artichokes, beets and half an apple on a mandolin tool, or thinly slice with a knife.
  • Place rinsed and drained micro greens on a plate then layer the artichoke, beet and apple, drizzling one tablespoon of oil and dusting one teaspoon of hemp seeds between each layer.
  • Top with pieces of herb nut cheese, drizzle of hemp oil and dusting of hemp seeds.
  • Enjoy!


By Marlene's Market & Deli 05 Jun, 2017

Sautéed Brussels Sprouts with Bacon

1 to 1 1/2 lb Brussels sprouts, cut off any
hard stems
4-6 slices bacon
1/2 apple, peeled and diced
unrefined salt and freshly ground pepper

  • Slice the Brussels sprouts thinly with a knife or food processor.
  • Fry the bacon over medium heat, in a large saucepan until browned and cooked through. Remove from pan.
  • Leave the bacon grease in t he pan.
  • Add the shredded Brussels sprouts to the pan and cook over medium-high heat for 2-3 minutes. Add t he diced apple and
    cook a few more minutes until the desired texture is achieved. Season with unrefined salt and pepper.
  • Place in a serving dish and crumble the bacon over the top.

Recipe submitted by Susan Blake, NTP, GCP

By Marlene's Market & Deli 05 Jun, 2017

Delicious Mushroom Gravy
Makes about 3-4 cups.

2 Tbs olive oil or butter or half of each
2 lg shallots, minced, yielding about 2/3 cup
3/4 lb mushrooms sliced very thing.  Try a
mixture of domestic white, Crimini and
Chanterelles
5 or 6 Tbs white wine or a non-alcoholic substitute
2 1/2 Tbs arrowroot powder
2 1/2 – 3 cups warm vegetable stock
1/2 tsp fresh or dried thyme
1/2 tsp dried parsley or 2 tsp fresh Italian parsley,
finely chopped
to taste salt and pepper

 

  • In a 1 ½ quart pan heat the oil or butter. Add shallots and mushrooms and cook until soft. Do not brown them.
  • Dissolve the arrowroot in 2 ½ cups of the warm stock, being sure to whisk it very well and scrape the bottom and corners of bowl.
  • Add the arrowroot/stock mixture to mushroom mixture and stir well.
  • Add wine and seasonings and bring up to a boil slowly, stirring all the way.
  • Reduce heat to a very gentle simmer.
  • Cook a few minutes until thickened. Add stock if too thick. Adjust seasonings.
By Marlene's Market & Deli 05 Jun, 2017

If you haven’t yet discovered this protein-rich, nutty-flavored grain, wait no longer–try this simple and tasty dish from food writer Debra Daniels-Zeller!

Quinoa Salad with Parsley, Roasted Carrots, and Toasted Almonds
(serves 4)

A quick side or main dish, quinoa (pronounced keen-wa) cooks into a fluffy grain in just 15 minutes. Roasted carrots add color and sweetness, and the parsley balances flavors and is one of the healthiest greens around. Toasted almonds give this salad just the right crunch, so they are best used as a garnish.


Ingredients

2 organic carrots, small dice
1/2 Tbs organic refined canola or avocado oil
1 3/4 cups water
1 cup organic quinoa, rinsed
2 cups organic parsley, finely chopped
3 Tbs organic extra-virgin olive oil
1/4 cup organic balsamic vinegar
2 cloves organic garlic, pressed
1/4 tsp organic crushed red pepper flakes
Celtic or sea salt and freshly ground
pepper, to taste
1/2 cup organic almonds, toasted and roughly chopped

 

Directions

  • Preheat oven to 400F. Toss carrots with oil and spread them in a single layer in a baking dish. Roast them for 20 minutes or until they become lightly browned.
  • Bring water to a boil in a small pan. Add quinoa and just a sprinkling of sea salt. When water boils for a second time, reduce the heat and simmer for 15 to 20 minutes or until water is absorbed and grains are done. Let grains sit for 5 minutes, then fluff with a fork and combine with chopped parsley.
  • Whisk together olive oil, balsamic vinegar, garlic, and red pepper flakes in a small bowl. Stir until well blended, then stir into the quinoa, parsley, and carrots. Add salt and pepper to taste. Top each serving with toasted almonds.

 

Best oils for higher heat cooking
Extra virgin olive oil is great for salad dressings and low heat cooking, but when roasted and grilling and temperatures that exceed 400F, use an oil with a higher smoke point. Prolonged heating breaks apart the oil’s fatty acids, and as oil approaches its smoke point, the oil begins to degrade. Subtle flavors disappear, and changes take place long before you can detect the changes by smell. The smoke point of extra virgin olive oil is between 375F to 400F. For high heat cooking, use refined oils, like canola or avocado, or ghee (butter with milk fat removed).


Debra Daniels-Zeller is author of   The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate   the Flavors of Oregon and Washington   (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at   http://foodconnections.blogspot.com . She can be reached at   (425) 776-4689   .


By Marlene's Market & Deli 05 Jun, 2017

by Debra Daniels-Zeller

Spotlight on asparagus
Native to North Africa, asparagus dates back to the dinosaur days when ferns were the dominant plants. Asparagus was cultivated as early as 200 BC. The season for asparagus in the Northwest usually lasts a month or two in the spring. And when it comes to choosing, instead of skinny or fat stalks, look for firm spears that are closed. Store asparagus standing upright in a little water in a mason jar. To prepare asparagus, snap off the base, rinse the asparagus, then roast, blanch, steam, or grill. Of course, always use organic asparagus when it’s available, no matter the season!


Ingredients

1 lb asparagus, stems trimmed about 2″
2 Tbs extra-virgin olive oil, divided
1 to 2 cups shiitake mushrooms, stems
removed and sliced
2 shallots (or 1 small yellow onion)
2 med red potatoes, diced
1 cup diced carrots
2 or 3 cloves garlic, minced or pressed
2 cans navy or white beans,
drained and rinsed
1 cup vegetable stock or water
1 lemon, zest and juice
sea salt and freshly ground pepper

 

Directions

  • Preheat oven to 350°. Lay asparagus in a shallow baking dish. Toss with 1 tablespoon olive oil. Roast for 25 minutes or until tender. Drizzle with lemon juice and sprinkle with sea salt.
  • Heat a heavy skillet over medium heat. Add shiitake mushrooms. Stir and cook until mushrooms soften. Add remaining tablespoon of olive oil and shallots. Stir and cook until shallots begin to brown—about 5 minutes. Add potatoes, carrots, garlic, and navy beans. Stir and add 1 cup stock or water and lemon zest.
  • Cover the skillet, and simmer the mixture until the potatoes and carrots are tender—20 to 30 minutes. Season to taste with lemon, salt and pepper. Ladle into bowls and garnish with asparagus spears.

 

Alter this recipe in any way that suits your taste, budget, and culinary preferences. Poached eggs are often served with asparagus and work well as a substitute for beans and/or mushrooms.


Debra Daniels-Zeller is author of   The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate   the Flavors of Oregon and Washington   (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at   http://foodconnections.blogspot.com . She can be reached at   (425) 776-4689   .


More Posts
Share by: