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Archive for the ‘Side dishes’ Category

by Sarah Steimer

vegtart2

This tart came to me on a wintry, snowy day when something cozy was the only thing that would do. There are quite a few steps to this tart, but I had everything I needed in the house! It’s the perfect thing to share with company or reheat a day or two later.

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by Sarah Steimer

Squash, date and lemon compote

I made this full recipe, cooled it, transferred it to a large jar… and had some of the best breakfasts all week. I’ve added this compote to oatmeal (pictured) and to yogurt. I bet it would be amazing on toast with a little ricotta, or even as a topper for a nice, baked white fish. Why not go there? This could be sweet or savory.

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by Sarah Steimer

Creamy thyme sweet potatoes

I made this as a side dish for these gluten-free waffles a few weeks back. They didn’t turn out how I intended, but man did they taste amazing! Such a great, savory side dish for brunch or dinner.

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by Sarah Steimer

Pumpkin, apple and coconut soup

This soup was created during the yoga teacher training I took — making it a result of being generally worn out, hungry and at a loss for a wide variety of ingredients. That result is a simple, amazing meal that pairs wonderfully with a salad and cornbread.

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by Caitlin Saniga

Maple pumpkin cornbroad

Baking is one area where I’m frightened about making substitutions and getting creative, so I took baby steps with this New York Times recipe. Instead of honey, I used maple syrup (and was curious about using molasses), and I added a dash of cinnamon. I considered adding zest from a mandarin orange but then chickened out. Maybe next time …

  • 1 cup canned pumpkin puree
  • 1 cup low-fat milk
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 eggs
  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Heat the oven to 400 degrees, and place a 2-quart baking dish on a rack in the middle of the oven.

Whisk together the pumpkin puree, milk, olive oil, maple syrup and eggs.

Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda, cinnamon and salt.

Stir the dry ingredients into the wet ingredients and mix together without overworking.

Remove the baking dish from the oven, and add the butter. When it is melted completely, brush the sides of the pan with the pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 or 40 minutes until a toothpick inserted in the center comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. Slather warm pieces with butter, and drizzle them with more maple syrup.

Makes 12 servings.

Recipe adapted from: nytimes.com

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by Sarah Steimer

Butter-nutty squash soup

Great name, right? It comes from the nutty flavor that tahini adds to the soup. Sure, sesame seeds aren’t nuts, but they have an amazing earthy, nutty flavor that need not be reserved just for hummus.

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by Caitlin Saniga

Artichoke-red pepper flaky pastry pies

A recent trip to a Middle Eastern grocery store in my neighborhood has had me thinking about seasonings like dill and sumac — a deep maroon-colored spice with a sparkly, citrusy flavor. I sprinkled a bit of each into this lovely mix of marinated artichoke hearts and smokey red peppers, and the combination was dynamite — made even better when folded inside flaky, golden puff pastry.

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