Side Dishes

• Vegetable
  Dishes

• Fruit
  Dishes

• Savory
  Salads

• Sweet
  Salads

~      ~      ~      Vegetable Dishes      ~      ~      ~

Green Bean Skillet

• 8oz bacon
• 2 tbs. butter
• 1 1/2 c. diced sweet onion
• 6oz fresh mushrooms, diced
• 2 cans green beans 15oz each

Dice bacon (this is easier to do when partially frozen). Fry bacon until done. Remove to drain on paper towels. Reserve about 2 tablespoons of bacon drippings; add butter, onion and mushrooms. Stir fry until onions begin to carmelize. Add green beans and bacon and mix well. Heat through.

Note - I usually make this when I make "Crab Melts" because both use bacon, onions, and mushrooms. For both recipes use 12oz bacon, 2 c. diced sweet onion (about 1 large), and 8oz diced fresh mushrooms. Follow directions above for preparing the bacon, onions, and mushrooms and use 3/4 of the mixture for this recipe.

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Burnt Brussel Sprouts

• 16oz frozen brussel sprouts, thawed
• Peanut Oil
• Salt to taste

Cut brussel sprouts in half. Pour enough peanut oil in a large skillet to just cover the bottom. Turn heat to high. Add brussel sprouts to hot oil and stir fry until sprouts are blackened. Salt to taste.

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Vegetable Curry

• 6 cups cauliflower florets
• 2 medium sweet potatoes or 1 small butternut squash
• 3 tbs. olive oil, divided
• 1/2 tsp. salt
• 1/2 c. red bell pepper, diced
• 1 c. diced sweet onion
• 2 tbs. flour
• 2 tsp. curry powder (Note - I use "Frontier" brand curry)
• 1 c. coconut milk
• 1/2 c. frozen peas, thawed

Steam cauliflower florets until crisp tender, about 20-25 minutes. Preheat oven to 400F. Cut sweet potatoes or squash into bite-sized pieces. Place into large roasting pan or large baking dish. Drizzle with about 2 tbs. olive oil and sprinkle with salt. Roast at 400F for about 25-30 minutes or just until tender.

Meanwhile, saute red pepper and onion in remaining olive oil until tender. Add flour and curry powder to make a roux. Gradually add coconut milk. Cook and stir until thickened. Add cauliflower, sweet potatoes or squash, and peas. Heat through.

To make it a meal, add 14-16oz smoked sausage, sliced and browned in a skillet and 3 cups of cooked rice.

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Hyssop Honey Glazed Carrots

• 1 lb. baby carrots
• 2 tbs. honey
• 2 tbs. butter
• 1 vegetable bouillon cube (Note - I use "Rapunzel" brand cubes)
• 1 tsp. dried hyssop leaves
• Salt and pepper to taste

Steam carrots until done, about 30 minutes. Remove to serving dish. In a small sauce pan, mix honey, butter and bouillon cube. Mix over low heat until butter is melted. Pour over carrots. Sprinkle with hyssop, salt and pepper.

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Herbed Corn

• 32oz frozen white corn, such as shoe peg
• 1/2 c. water
• 4 tbs. butter, cubed
• 1 tsp. dried parsley flakes
• 3/4 tsp. salt
• 1/2 tsp. dill weed
• 1/3 tsp. Italian seasoning
• 1/4 tsp. garlic powder

In a medium saucepan, combine corn and water. Bring to a boil. Add in herbs. Reduce heat and cover. Simmer about 5 more minutes, or until corn in tender.

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Broccoli Kugel

• 2 lbs. broccoli florets
• 1 c. chopped onion
• 1 c. mayo
• 4 eggs, slightly beaten
• 1/2 tsp. salt
• 1/3 tsp. garlic powder
• 1/4 tsp. pepper

Preheat oven to 375F. Grease a 11x7-inch baking dish. Set aside. Cook broccoli according to directions on package; the minimum time until just crisp tender. Drain and place in a large bowl. Saute onion in a little oil to soften, if desired, and add to broccoli. Mix in remaining ingredients and pour into prepared pan. Bake 375F for 30-35 minutes or until edges begin to brown and knife inserted in the center comes out clean.

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Passover Vegetable Patties

• 3 c. mashed sweet potato (from about 2-3 medium sweet potatoes)
• 2 tsp. minced garlic
• 1 large sweet onion, chopped
• 1 tbs. peanut oil
• 2 medium carrots, coarsely grated
• 2 medium zucchini, coarsely grated
• 2 eggs, beaten
• 2 to 2 1/2 c. matzah meal
• 1 1/2 to 2 tsp. salt
• 1/2 tsp. dried thyme
• 1/4 tsp. pepper
• 2 tsp. dried parsley
• Peanut oil

In a medium skillet, caramelize onions and garlic in peanut oil. In a large bowl, mix together, sweet potato, onion mixture, carrots, zucchini, and eggs. In a small bowl, mix together 2 cups matzah meal, salt, thyme, pepper and parsley. Add matzah mixture to vegetables. Mix well. Add additional matzah meal if mixture is too sticky. Shape into patties (about 2 tablespoon sized). Fry in peanut oil over medium-high heat, until golden brown, about 3-4 minutes on each side.

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Roasted Sweet Potatoes

• 2 large sweet potatoes
• 2 tbs. extra virgin olive oil
• Salt to taste

Preheat oven to 425F. Peel and cut sweet potatoes into 2-inch chunks. Arrange in 10x15-inch baking dish and drizzle with olive oil. Sprinkle with salt to taste. Roast 425F for 25-35 minutes, or until fork tender.

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Cheesy Potatoes

• 30 oz frozen shredded hash brown potatoes, thawed
• 8 oz shredded sharp cheddar cheese
• 1 lb bacon, diced (Note - It is easier to dice bacon slightly frozen)
• 8 tbs. butter, divided
• 1 large sweet onion, chopped
• 1 large red pepper, chopped
• 3 tbs. flour
• 2 c. half 'n half
• 16 oz sour cream
• 3/4 tsp. pepper
• 2 c. crushed corn flakes

Preheat oven to 400F. In a large bowl, mix together potatoes and cheese. Set aside. In a large skillet, fry bacon. Remove bacon to drain on paper towels. Add 4tbs. butter to bacon drippings in skillet. Add onions and red pepper. Saute vegetables until tender. Stir in flour and gradually add half 'n half, stirring continuously over medium-high heat until thickened. Stir in bacon, sour cream and pepper. Pour over potato mixture and stir to combine. Pour into a greased 9x13-inch baking dish. In a small bowl, mix corn flakes and 4tbs. melted butter. Sprinkle over casserole. Bake, uncovered 400F 35-45 minutes.

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Corn and Squash Chowder

• 4 to 5 c. mashed butternut squash (about 1 small squash)
• 1 pint half and half
• 15oz can creamed corn
• 1/2 c. celery, diced
• 1/2 c. sweet onion, chopped
• 1 tbs. extra virgin olive oil
• 1 tsp. salt
• 1 tsp. dried parsley
• 1/2 tsp. dried thyme
• 1/2 tsp. black pepper

In a large bowl, combine squash and half and half. Use a stick blender to puree. Mix in corn. Set aside. In a medium sauce pan, saute celery and onion in olive oil until mixture begins to caramelize. Add squash mixture and spices. Cook and stir over medium-high heat until heated through.

~      ~      ~      Fruit Dishes      ~      ~      ~

Fried Apples

• 6 tbs. butter
• 1/2 c. sugar
• 3 to 4 tsp. ground cinnamon
• 4 large Granny Smith apples, peeled, cored, and diced

Melt butter in a large skillet over medium-high heat. Stir in sugar and cinnamon. Add apples to hot butter mixture. Cook for 8-10 minutes, stirring occasionally, until apples are crisp tender.

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Cranberry Pomegranate Sauce

• 12 oz bag of fresh or frozen cranberries
• 16 oz pomegranate juice
• 3/4 c. sugar

Combine ingredients in medium saucepan. Cook over medium-low heat, stirring occasionally until thickened, about 20-30 minutes.

~      ~      ~      Savory Salads      ~      ~      ~

Potato Salad

• 6 lbs potatoes with a thin skin (Red, Yukon Gold, New, etc.)
• 3 1/2 quarts cold water
• 3 tbs. + 3/4 tsp. salt
• 1 large sweet onion, chopped
• 1 dozen hard boiled eggs, diced
• 32oz jar dill pickles, drained and diced
• 3 cups mayo
• 1/2 c. yellow mustard

Place potatoes in a large pot, with largest potatoes on the bottom. Cover with cold water and add 3 tbs. salt. Bring to a boil, and then reduce heat to a low simmer. Continue to simmer until potatoes are just tender enough to slide off a knife when tested (around 20 minutes for small potatoes and 40 minutes for large potatoes). Place potatoes in cold water as they get done. Carefully remove skins from potatoes. Place in an open container in the refrigerator for about an hour to chill and to allow the excess moisture to evaporate. While the potatoes are boiling, sprinkle 3/4 tsp. salt over onion. Cover and put in refrigerator.

After the potatoes are cold, cut into 2-inch cubes and place in a very large bowl. Drain water off the onions and add to the potatoes. Add the eggs and pickles to the potatoes. Mix well, carefully using your hands. In a medium bowl, mix the mayo and mustard and carefully fold into the potato mixture with a rubber scraper. Chill before serving.

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Pasta Salad

• 12oz tri-colored rotini pasta
• 8oz Colby jack cheese, cut into 1/2-inch cubes
• 5oz mini pepperoni
• 1 1/2 c. cherry tomatoes, quartered
• 1/2 large green pepper, diced
• 1/3 c. sliced black olives
• 1/4 c. red onion, chopped
• 1 1/4 to 1 1/2 c. zesty Italian salad dressing

Cook pasta according to direction on package. Drain and rinse with cold water and place in a large bowl. Add remaining ingredients. Mix to coat. Chill for at least 2 hours before serving.

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Broccoli Salad

• 8 oz bacon, diced (Note - It is easier to dice bacon slightly frozen)
• 6 c. raw broccoli florets
• 1/2 c. golden raisins
• 1/2 c. salted sunflower seeds
• 1 c. chopped celery
• 1/2 c. chopped red onion
• 3/4 c. mayo
• 1/4 c. sugar
• 2 tbs. apple cider vinegar

Fry bacon until done. Remove from pan to drain on paper towels. In a large bowl, mix together broccoli, raisins, sunflower seeds, celery, and bacon. In a small bowl, mix mayo, sugar, and vinegar. Add dressing to broccoli mixture. Cover and refrigerate at least 2 hours before serving.

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Seven Layer Salad

• 1 head Romaine Lettuce, cut into bite sized pieces
• 5 Roma tomatoes, diced
• 1 1/2 c. Ranch Dip (Click here for a homemade version)
• 10oz Frozen Peas, thawed
• 1/3 c. diced red onion
• 8oz sharp cheddar cheese
• 8 oz bacon, fried and crumbled

In a 9x13-inch glass dish, layer all 7 ingredients in order given above. Chill a few hours before serving.

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Cucumber Onion Salad

• 2 large seedless cucumbers, thinly sliced
• 1 large sweet onion, thinly sliced
• Salt
• 1/2 c. mayo
• 1/2 c. extra virgin olive oil
• 1/2 c. apple cider vinegar
• 3 tbs. sugar
• Salt and pepper to taste

In a large bowl, combine cucumbers and onion. Generously salt cucumber mixture, tossing to coat. Refrigerate overnight. Drain liquid off of cucumber mixture. In a small bowl, whisk together mayo, olive oil, vinegar, and sugar. Pour over cucumber mixture and stir to coat. Salt and pepper mixture to taste. Refrigerate at least 2 hours before serving.

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Jewish Salad

• 8 medium roma tomatoes, diced
• 2 medium seedless cucumber, peeled and diced
• 1 1/2c. peppers (red, green, orange, and/or yellow), diced
• 2 tbs. dried parsley
• 1 tbs. dried cilantro
• 3 green onions, chopped
• 2 tbs. lemon juice
• 3 tbs. olive oil
• 1/4 tsp. pepper
• Salt to taste

Mix together and chill before serving.

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Mixed Lettuce Salad

Salad:

• 1 lb torn mixed lettuce
• 1 c. dried cranberries
• 1 c. slivered and blanched almonds
• 1 tbs. butter

Dressing:

• 1/2 c. light olive oil
• 1/4 c. apple cider vinegar
• 1/4 c. white wine vinegar
• 1/2 c. sugar
• 1 tbs. toasted sesame seeds
• 1 tbs. poppy seeds
• 2 tsp. onion powder

Place lettuce in a large bowl and top with cranberries. In a small skillet, melt butter and stir in almonds, Cook and stir until toasted. Sprinkle almonds over lettuce and cranberries. For dressing, mix together remaining ingredients in a large jar or cruet with a lid. Shake well before serving over lettuce.

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Cabbage Salad

• Shredded Nappa cabbage
• Shredded red cabbage
• Julienned or shredded carrots
• Chow Mein noodles (I use La Choy noodles)
• Asian dressing (I like Panera Bread Asian Sesame dressing)

Layer equal amounts of cabbage and carrots in a dish. Top with noodles and salad dressing.

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Cole Slaw

• 20oz green cabbage, finely shredded
• 10oz red cabbage, finely shredded
• 10oz carrots, finely shredded
• 1 1/2 c. mayo
• 1/2 c. sugar
• 1/4 c. sour cream
• 1/4 c. apple cider vinegar
• 2 tsp. lemon juice
• 1/2 tsp. ground mustard
• 1/2 tsp. black pepper
• 1/2 tsp. celery salt
• 1/2 to 1 tsp. salt to taste

In a large bowl, mix cabbages and carrots. In a medium bowl, whisk together remaining ingredients to make dressing. Add dressing to cabbage mixture and chill a few hours before serving.

~      ~      ~      Sweet Salads      ~      ~      ~

Snicker Apple Salad

• 8oz cream cheese, softened
• 1 1/4 c. confectioners' sugar, divided
• 1 c. heavy whipping cream
• 1/2 tsp. vanilla extract
• 6 Snickers candy bars, chopped into small pieces
• 5 Granny Smith apples, peeled and cut into chunks

In a small bowl, beat cream cheese and 1 c. sugar together. Set aside. In a large bowl beat the whipping cream, gradually adding remaining 1/4 c. sugar. When cream is stiff, mix in vanilla. Gently fold in cream cheese mixture. Then fold in candy bars and apples. Chill at least 1 hour before serving.

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Charoset

• 6 large sweet apples, peeled, cored, and diced
• 1 c. currants
• 1 c. chopped nuts (walnuts or pecans)
• 1/2 c. pomegranate juice
• 1/3 c. honey
• 2 tsp. ground cinnamon

In a large bowl combine all the ingredients.

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Carrot Salad

• 1 lb carrots, grated
• 8 oz crushed pineapple, undrained
• 1/2 c. golden raisins
• 1 tbs. honey
• 2 tbs. mayo
• 1/2 tsp lemon juice
• 1/2 c. chopped pecans

Mix together ingredients, except for pecans. Top with pecans. Chill at least a half hour before serving.

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Grape Salad

• 4 lbs grapes (mix and match red and green, if desired)
• 8oz cream cheese, softened
• 1 c. sour cream
• 1/2 c. brown sugar
• 1/2 tsp. vanilla extract

Wash and dry grapes. In a large bowl beat cream cheese until smooth. Mix in sour cream and brown sugar. Fold in grapes. Chill before serving.