We [Heart] Food

Category: Sides

  • Brussels Sprouts with Pancetta and Pine Nuts

    This recipe comes from the Washington Local and Seasonal Cookbook, a great find that features, oddly enough, recipes that are appropriate for the current season, and ingredients that are readily available in Washington state. As a former Brussels sprouts hater, I can pretty much guarantee that if I hadn’t already been won over by the […]

  • Roasted Sweet Potatoes with Mushrooms and Shallots

    This side-dish just looks like Fall. Once again, the interweb earned its weight in vegetables by providing a recipe to match what arrived in the CSA box: yams and cremini mushrooms! I wasn’t sure that the combination of mushrooms and yams was going to work out that well, but wow, was I pleasantly surprised. Roasting […]

  • Roasted Hatch Potato Salad with Tuna

    I was stuck at home today, and just before leaving to walk out in the rain for a long, cold, wet trek to get some lunch, I decided to poke around and see what we had on hand. I knew we still had a few potatoes left from the CSA box, and when I spotted […]

  • Barley and Roasted Vegetable Salad

    We brought this salad to a party, it sounded pretty hearty and would be appreciated by vegetarians and meat-eaters alike: who doesn’t like roasted veggies? The original recipe, from Cooking Light, features eggplant and yellow squash, which we nixed and substituted asparagus and winter squash. The combination was fantastic, the only slight mis-step perhaps was […]

  • Beet & Avocado Salad, and on planning ahead

    Lisa attended a Super Foods class tonight, and I was inspired to create a quick side-dish featuring one… beets! The dish, from Mark Bittman’s How to Cook Everything Vegetarian, sounded super easy to make, and it was — roasted beets are sliced along with avocado, and spooned over the top is a lemon vinaigrette with […]