Delicious side dishes! Please send in recipes to email@example.com!
From Rachel Ternes (’15)
1 teaspoons olive oil
1/2 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1/2 head cabbage, cleaned and sliced
1/2 tablespoons soy sauce
1/2 tablespoon rice vinegar (I use balsamic)
1 teaspoons toasted sesame oil
In a large saute pan over medium-high heat, add the olive oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.
From Rebekah Smith (’13)
Zucchini (However much zucchini you want. The smaller ones are tastier.)
Enough butter to cover the bottom of the pan. At least 1 tablespoon, plus 1/2 tablespoon per large zucchini. Or olive oil.
Salt and pepper
Optional additional flavourings (see below)
1. Wash the zucchini and remove stem/butt ends.
From Caroline Marsh (’14)
2 heads of broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1. Preheat oven to 400 degrees F
2. In a large bowl, toss broccoli florets with the olive oil, sea salt, pepper, and garlic. Spread the broccoli out evenly on a baking sheet.
3. Bake in the oven about 15-20 minutes.
4. Remove from oven and place florets in a serving platter. Squeeze the lemon on top liberally before serving.
From Zoe Eng (’14)
Makes 8 servings. (But, I usually use a regular 9″x13″ pan and there are more servings that way.)
2 1/2 lbs. mashed sweet potatoes (approximately 3 sweet potatoes, or 40 oz. canned, drained, and mashed)
1/4 c. brown sugar
3 Tbsp. melted butter
1 tsp. vanilla extract
8 oz. can crushed pineapple
Caroline’s Mac & Cheese
From Caroline Marsh (’14)
1 lb penne rigate
3/4 lb sharp cheddar cheese (shredded)
1/2 lb Gruyere cheese(shredded)
1/4 C.shredded Asiago
3. T. unsalted butter
3 T. all purpose flour
2 C. milk
1/2 tsp. onion powder
1/2 tsp salt
1/8 tsp cayenne pepper
Saucy Chickpeas with Spinach
From Elise Alexander (’12)
1 onion, finely chopped
3 tablespoons olive oil
1 teaspoon kosher salt
3 cloves garlic, finely chopped
1 teaspoon smoked paprika
1 cup tomato sauce or crushed tomatoes
2 teaspoons sherry vinegar
1 bay leaf
2, 15-ounce cans of chickpeas, drained, or 1 pound dried, cooked
4 packed cups baby spinach
More olive oil
If you’re starting with dried chickpeas, soak and cook them until tender. In a pressure cooker, add a generous amount of salt and give them 14 minutes, then allow the steam to release naturally. In a pot, be sure to muster a generous attitude towards the peas and their stubborn desire to not be soft. Either way, pop in a bay leaf or two while they’re cooking.
Meanwhile, heat the oil in a wide skillet over medium-low heat and sauté the onion with the salt, stirring occasionally and then more often as it starts to brown, until it’s browning and soft, 10-15 minutes.
Add the garlic and sauté for another minute, then stir in the smoked paprika and sauté until just fragrant, a few seconds.
Add the tomato sauce, sherry vinegar, and bay leaf, taste for salt (you’ll likely want to add another 1/2-1 teaspoon) then stir in the drained chickpeas and cook until the flavors are well blended–around ten minutes.
Add the spinach and cook, stirring, until the spinach is wilted and incorporated, 2 or 3 minutes. Taste for salt and vinegar–it should be lip-smacking in its tangy goodness–drizzle in another splash or two of olive oil, and serve.
Original recipe from spoonful.com
Easter Green Beans
From Ian Urriola (’14)
1/2 lb of fresh green beans, trimmed
1/2 lb of cherry/grape tomatoes, sliced in half
Olive oil, for sauteing
4 cloves of garlic, minced (about 3 Tablespoons)
Crushed red pepper flakes, to taste (optional)
Parmesan Cheese, grated, to taste (optional)
Cooked Bacon, crumbled/cut up (optional)
Bring 4 quarts of salted water to a boil. Have A bowl of ice water (not salted) standing by. When a rolling boil is reached, blanch the green beans for 90 seconds. Using a slotted spoon/spider, immediately remove the green beans from the hot water and transfer them to the ice water. When cooled, strain the green beans and place on paper towel to dry. Place a large skillet or fry-pan (or better yet, a wok) on high heat. When pan is hot (so that when water droplets are thrown on the pan, they evaporate immediately) add your oil, enough so that it covers the bottom of the pan. Immediately add the garlic. Keep the pan moving so that nothing burns, saute for 30 seconds. Add the tomatoes to the pan with a pinch of Kosher salt. Saute for 2 minutes, 30 seconds. Add the cooked green beans and saute until they are warmed. Transfer to serving bowl of choice and sprinkle with crushed red pepper flakes, grated Parmesan cheese, and bacon if desired. Toss to combine and serve immediately. (Alternative: Dice the raw bacon into 1/2 cubes and cook in the saute pan you will use for the green beans and tomatoes. When crispy, transfer the bacon bits to a paper towel lined plate with a slotted spoon or spider, leaving the bacon grease in the pan. Add the garlic to the hot bacon grease and resume recipe from there.
Easy Green Beans
From Sarah Omar (’14)
1 pound fresh green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, sliced
1 pinch salt
1 pinch ground black pepper
2 tablespoons white wine vinegar
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped parsley
2 teaspoons chili powder (optional)
1. Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.
2. Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and garnish with parsley before serving.
From Anne Lynch (’12)
3 eggs- can use as many as 2 eggs if desired
1 1/2 cups milk
1 1/2 cups cheese- I use Cheddar or Mexican mix
9 inch pie shell
1 cup of cooked vegetable or meat- I usually use a little more
Combine eggs, milk, and cheese. Mix cooked broccoli (cook it just till getting tender- remove before it starts looking darker). Pour into pie shell. I don’t cook the pie shell first. Can season with herbs of choice- I just use salt and pepper.
Cook at 425 for the first 15 minutes. Then turn oven down to 400 degrees and cook for an additional 25 minutes- a knife in center should come out clean. If puffs up some, then falls after you take it out of oven.
Take out and eat!
Sugo Finto (Tomato Sauce)
From Caroline Marsh (’14)
1 pound of carrots
1 pound of celery
1 pound of onions
1 ½ pound ripe tomatoes (or good canned tomatoes, drained and chopped)
4 cloves of garlic
A few leaves of basil or dry oregano
Bottle of good red wine
Skin the tomatoes and chop them. Reserve. Chop the other vegetables and herbs very fnely, with a mezzaluna or food processor. Cook the vegetables slowly in a good cupful of olive oil until soft. Gradually add red wine, allowing each half-cupful to evaporate before you add the next. Add the chopped tomatoes and allow to cook on a low flame for 20-30 minutes, until you have a thick sauce. Add plenty of salt and pepper.