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Archive for the ‘Side dishes’ Category

by Caitlin Saniga

Delicata squash, carrots and green beans with roasted garlic sauce

It doesn’t really matter what vegetables you roast up for this dish. I went with what looked good at the farmers market and what I thought would look pretty on a plate. I did like the sweet tones of the parsnip, carrots and squash, but it would be easy to incorporate sweet potatoes, beets, swiss chard, broccoli and other seasonal produce. The dressing makes everything sing!

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by Sarah Steimer

Roasted tomato-carrot soup

There are piles of carrots at the farmers market right now, and the tomatoes are starting to look a little softer than a month ago. It’s the perfect excuse to throw these market stragglers into the oven, into a pot and then into your stomach. Tweak the recipe to your liking, maybe add some roasted corn or some leftover rice. Whatever route you take, it’ll be very satisfying and simple.

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by Caitlin Saniga

Roasted flowering broccoli with hazelnuts and lemon-shallot dressing

I can’t resist new discoveries at the farmers market! Flowering broccolini was a first for me — the stems were thinner than broccoli, and the stalks were accompanied by great leafy greens, which I saved for later. The flowers made for a beautiful garnish!

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by Sarah Steimer

Green bean and cilantro salsa

Not only is this a great salsa, but it’s really an awesome side dish as well. The best part is for sure the crunch, so think about adding it to a soft taco.

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by Caitlin Saniga

Sauteed squash with kale pesto and walnuts

Droopy kale leaves and a bunch of small squash were my inspiration for this dish. It turned out lovely — flavorful and filling.

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by Caitlin Saniga

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer's end surprise.

I might have said goodbye to tomatoes in this recent post, but I snagged a few last fruits from my scraggly plants. I was inspired by the textures of kale and fresh green cabbage at the farmers market, so I tore up a few leaves, tossed in some sliced tomatoes and fresh green beans, and whipped up the tastiest roasted red pepper dressing. This salad was a pleasant summer’s end surprise.

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by Caitlin Saniga

Chopped green beans and cherry tomatoes with ginger-shallot dressing

It’s the end of tomato season in New England. I type this while picturing the tomato plants still standing in my garden: The stalks are brown and puckered; the few remaining fruits are speckled and dry looking; they need to be ripped out of their beds. So I nearly pounced on a $2 bag of tiny, multi-colored cherry tomatoes this weekend at the farmers market. They may be the last of the year! Sliced in half with a pile of chopped fresh green beans, and drizzled with gingery shallot vinaigrette — this is how I’m saying so long to my favorite summer snack.

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