Side Dishes

Boring side dishes--don't like vegetables? Put some zing into your meals with these!


  

Recipe Index

 Feel free to browse the entire page of recipes or use these links to jump to a specific one.

Apple And Bacon Sweet Potatoes  

Apple-Glazed Carrots 

Asiago And Sage Scalloped Potatoes 

Autumn Vegetable Succotash 

Baby Onions With Spinach And Parmesan

Beets In Orange Sauce

Bourbon Creamed Corn 

Braised Beets And Red Cabbage 

Braised Root Vegetables And Cabbage With Fall Fruit (Alain Ducasse)

Broccoli And Cauliflower With Lemon, Mustard And Chive Butter 

Brussels Sprouts With Baby Carrots And Morel Mushrooms

Brussels Sprouts With Chestnut, Bacon And Sage Butter  (A great butter for lots of vegetables and potatoes)

Brussels Sprouts With Lemon Butter

Buttered Noodles With Chives And Parsley 

Caramelized Brussels Sprouts With Pistachios  

Cauliflower With Bacon And Dill

Cider Glazed Carrots With Pumpkin Seeds

Corn And Haricot Verts (French Green Beans) In Lime Shallot Sauce

Cranberry and Red Grape Relish

Cranberry Apricot Compote 

Cranberry, Orange And Red Wine Marmalade 

Cranberry, Pear And Ginger Chutney 

Cranberry, Pomegranate And Meyer Lemon Relish 

Cranberry Sauce With Dried Cherries And Cloves

Cranberry Sauce With Port And Dried Figs 

Cranberry Sauce With Pears And Cardamom 

Cranberry Sauce With Port And Cinnamon 

Cranberry, Tangerine And Blueberry Sauce 

Double Cheese Scalloped Potatoes

Drambuie Glazed Baby Carrots

Goat Cheese Mashed Potatoes 

Goat Cheese Potato Galette 

Glazed Chestnuts And Haricot Verts 

Gratin Of Sweet Potatoes With Honey And Orange

Grilled Asparagus With Orange Mayonnaise 

Grilled Corn On The Cob With Chipolte, Molasses And Orange Glaze  

Grilled Corn On The Cob With Jalapeño Lime Butter 

Grilled Shitakes With Ginger And Scallions 

Grilled Three Potato Salad

Grilled Tomatoes Stuffed With Goat Cheese And Sage 

Grilled Vegetables With Walnut Dressing

Grilled Zucchini And Red Onion with Lemon Basil Vinaigrette

Grilled Zucchini With Walnut And Herbs  

Heirloom Tomatoes Stuffed With Corn And Zucchini Succotash

Honey Glazed Oven Roasted Sweet Potato Wedges

Jellied Cranberry Sauce With Fuji Apples

Lemon Lacquered Radishes, Shallots And Brussels Sprouts 

Mango And Cranberry Relish

Maple Glazed Sweet Potatoes And Apples  

Maple-Glazed Yams With Orange And Cranberries 

Maple Glazed Yams With Pecan Topping 

Maque Choux (Corn, Bacon and Pepper) 

Mashed Potatoes With Black Olives 

Mashed Potatoes With Cremini Mushrooms 

Mashed Potatoes With Celery Root

Mashed Potatoes And Leeks With Thyme

Mashed Potatoes With Pancetta, Carrots, Zucchini And Leeks

Mashed Potatoes, Pears And Leeks 

Mashed Potatoes With Sage And White Cheddar Cheese  

Mashed Potatoes With Watercress And Green Onions

Mashed Sweet Potatoes And Pears

Minted Spring Vegetables 

Onions With Currant, Port and Balsamic Glaze

Oven Fries With Herbs And Pecorino

Peas With Mint And Black Pepper

Peas With Black Pepper And Parmesan Butter 

Peas With Pancetta  

Pineapple Cilantro Rice 

Potato Gratin With Boursin Cheese

Potato, Caramelized Onion, And Goat Cheese Gratin  

Roasted Asparagus With Almonds And Asiago

Roasted Asparagus With Sage And Lemon Butter

Roasted Grape Tomatoes With Mint  

Roasted Shallot And Sesame Asparagus

Roasted Sweet Potatoes, Potatoes And Sage

Roasted Yams with Citrus And Coriander Butter 

Sage And Garlic Mashed Potatoes

Sautéed Cucumbers With Prosciutto And Cream

Sautéed Green Beans With Shallots, Rosemary And Hazelnuts

Sautéed Peas With Shallots And Chives 

Slow Roasted Tomatoes 

Snow Peas With Lemon Herb Butter 

Stout And Orange Glazed Brussels Sprouts 

Stuffed Tomatoes With Peaches, Corn, Cucumber And Basil 

Sugar Snap Peas With Walnuts

Sweet Potatoes With Honey, Lemon And Toasted Spices 

Thyme Roasted Vegetables 

Twice Cooked Beets In Chianti Glaze 

Vegetable Hobo Packs With Goat Cheese

Winter Vegetable Ragout With Madeira 

Whole Roasted Yams With Maple-Allspice Butter

Yellow Pepper Risotto (Also a Great Vegetarian Main Course) 

MANGO AND CRANBERRY RELISH
Makes About 2 1/4 Cups

2 cups cranberries (about 8 ounces)
zest of 1/2 orange grated
1/2 cup sugar
1/4 cup water
1/2 medium orange, seeded and sectioned, cut into dice
pieces
1 pound mangoes (about 2 small), peeled, pitted, and
diced
(If it's the fall, add a diced ripe persimmon)

Put cranberries and sugar and a bit of water in a saucepan Stir in sugar, water and orange zest.  
Cook until cranberries pop and mixture becomes thick, about 15 minutes.  Cool.  Add oranges, mango and any
other fruits.  Refrigerate at least 2 hours or overnight.  Bring to room temperature before serving.
(Can be prepared 3 days ahead.  Cover and refrigerate.)

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DRAMBUIE GLAZED BABY CARROTS
Serves 6 to 8

1 1/2 pounds. baby carrots, peeled
1/2 cup Drambuie
1/4 cup water
6 tablespoons, butter
2 tbs. brown sugar
salt
black pepper, freshly ground
3 tablespoons fresh parsley, minced

In a large saucepan place carrots. Drambuie, water, butter and sugar.  Simmer covered over medium-low heat
for 6 to 8 minutes until just tender.  Remove lid and raise heat to medium high.  Toss carrots in Drambuie
mixture for about 1 minute until well glazed.  Season with salt and a generous grind of pepper.  Serve
sprinkled with parsley.   

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CAULIFLOWER WITH BACON AND DILL
Serves 2

1 small head of cauliflower, cut into 1 inch floweriest
(about 3 cups)
2 slices of lean bacon, chopped fine
1 tablespoon minced fresh dill
1/2 teaspoon fresh lemon juice, or to taste

In a steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is
just tender.   While the cauliflower is steaming, in a skillet cook the bacon over moderate heat, stirring,
until it is crisp and transfer it with a slotted spoon to paper towels to drain.  Pour off all but 1
tablespoon of the fat, to the skillet, add the cauliflower, the dill, the lemon juice, and salt and
pepper to taste, and heat the mixture over moderately low heat, stirring, until the cauliflower is coated
well with the dill mixture.  Sprinkle the cauliflower mixture with the bacon bits. 

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BRUSSELS SPROUTS WITH LEMON BUTTER
Serves 8

1/2 pounds (about 2 1/2 pints) Brussels sprouts, trimmed
and an x cut into the base of each sprout
3 tablespoons unsalted butter, cut into pieces and
softened
2 teaspoons freshly grated lemon rind
1 tablespoon fresh lemon juice

In a steamer set over boiling water, steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they
are just tender, transfer them to a heated bowl, and toss them with the butter, the rind, the lemon juice,
and salt and pepper to taste.

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BEETS IN ORANGE SAUCE
4 Servings

4 large beets, trimmed
1 cup orange juice
2 tablespoons sugar
2 tablespoons (1/4 stick) butter
1 tablespoon minced orange peel (orange part only)
2 teaspoons red wine vinegar

Preheat oven to 400F.  Wrap 2 beets together in foil.  Repeat with remaining beets.  Place on baking sheet. 
Bake until tender, about 1 hour 15 minutes.  Cool. Peel beets.  Cut each into 8 wedges.  Combine beets
and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is
syrupy, stirring often about 8 minutes.  Season with salt and pepper.  (Can be made 1 day ahead. Chill.
Rewarm over low heat, stirring often.  Serve hot.

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SUGAR SNAP PEAS WITH WALNUTS
Makes 50 Buffet Servings

2 cups walnut halves (about 1/2 pound)
8 pounds sugar snap peas, strings removed
1/2 cup walnut on or extra-virgin olive oil
Salt and freshly ground pepper

Preheat the oven to 350F.  Bring a large stockpot of salted water to a boil.  Toast the walnuts on a large
baking sheet for about 7 minutes or until golden and fragrant.  Let cool slightly, then finely chop the
nuts.  (The walnuts can be prepared up to 2 days ahead; store at room temperature in an airtight container.).  Working in 2 or 3 batches, add the sugar snap peas to the stockpot and boil until tender but still slightly crunchy, about 5 minutes.  Using a large skimmer, transfer the peas to a bowl of cold water, then drain thoroughly.  Let stand for up to 6 hours.  In a large serving bowl, toss the sugar snap peas with the walnut oil.  Season generously with salt and pepper.  Add the chopped walnuts and toss to combine.

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BABY ONIONS WITH SPINACH AND PARMESAN

2 pounds. baby onions
3 Tbs. unsalted butter
1 clove garlic, minced
8 oz. fresh spinach, stems removed rinsed well
3/4 cup freshly grated Parmesan cheese
1/4 cup heavy cream
Salt and freshly ground pepper to taste
3 Tbs. dry bread crumbs

Heat oven to 400F.  Place onions, in large heavy saucepan and add water to cover.  Heat to boiling. 
Reduce heat and simmer uncovered' until barely tender, 7-10 minutes.  Drain and let cool slightly. Slip off
skins and trim root ends.   Melt 2 Tbs. butter in same saucepan over medium heat.  Add garlic and cook
stirring constantly, until fragrant, 1 to 2 minutes.   Add spinach and cook, stirring frequently, until
spinach is wilted and liquid evaporates about 5 minutes.  Stir in 1/2 cup Parmesan and the cream.  Add onions and combine. Season with salt and pepper. Transfer to shallow l-quart baking dish.  I. Combine remaining 1/4 cup Parmesan cheese and the bread crumbs.  Sprinkle evenly over onion mixture.  Dot with remaining 1 Tbs. butter. Bake in oven until top is browned, about 20 minutes.  Serve hot.

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MASHED POTATOES AND LEEKS WITH THYME
Serves 8

3 pounds russet (baking) potatoes (about 6)
6 leeks (white and pale green parts only), chopped,
washed well, and drained
3/4 stick (6 tablespoons) unsalted butter
1 tablespoon fresh thyme leaves, minced
1 cup milk
1/2 cup heavy cream

In an 8-quart kettle combine potatoes with cold water to cover by 2 inches.  Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes. While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened.  Stir in thyme and salt and pepper to taste.  Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle, 1 minute. Cool potatoes just until they can be handled and peel.  While potatoes are still warm, force through a ricer into a large bowl.  In a small saucepan heat milk and cream until mixture just comes to a boil.  Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, I day.  Preheat oven to 350F. Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.

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SAGE AND GARLIC MASHED POTATOES
Serves 6 to 8

For Potatoes:
1 large garlic clove, sliced
3 tablespoons olive oil
1 tablespoon fresh sage leaves, minced, or 1 1/2 dried
sage leaves, crumbled
1 cup plain yogurt
1 tablespoon unsalted butter, softened
For Fried Sage Leaves
olive oil for frying
12 whole fresh sage leaves
coarse salt for sprinkling

Make Infused Oil for Potatoes:
In a small saucepan simmer garlic in oil until golden.  Stir in sage and remove pan from heat.  Let mixture
stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids. 
Make Fried Sage Leaves:
In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain.  Sprinkle sage leaves with coarse salt.
Make Potatoes:
Peel potatoes and quarter.  In a large saucepan cover potatoes by 1 inch with salted cold water and simmer
until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.  Preheat oven to
350F.  While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and
beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and
pepper to taste.  Transfer to an ovenproof serving dish. Mashed potatoes may be made I day ahead and
chilled, covered.  Heat potatoes in oven until heated through and top with fried sage leaves. 

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POTATO GRATIN WITH BOURSIN
8 Servings

2 cups whipping cream
1 5-ounce package Boursin cheese with herbs
3 pounds red new potatoes (unpeeled), scrubbed, thinly
sliced
1 1/2 tablespoons chopped fresh parsley

Preheat oven to 400F. Butter 9x11- inch baking dish with 2-inch-high sides.  Stir whipping cream and Boursin cheese in heavy large saucepan over medium heat until cheese melts and mixture is smooth.  Arrange half of sliced potatoes in baking dish in slightly overlapping rows. Generously season potatoes in dish with salt and pepper.  Pour half of cheese mixture over.  Arrange remaining potatoes in` slightly overlapping rows atop potatoes in dish.  Generously season with salt and pepper.  Pour remaining cheese mixture over potatoes.  Bake until top is golden brown and potatoes are tender when pierced with knife, about 1 hour.  Sprinkle with chopped fresh parsley and serve.

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MASHED SWEET POTATOES AND PEARS
8 Servings

5 pounds red-skinned sweet potatoes (yams)
6 tablespoons unsalted butter, room temperature
4 large firm but ripe Bartlett pears, peeled, cored,
cut into 1/3 inch thick slices
3/4 cup (or more) pear nectar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon (generous) ground cardamom

Preheat oven to 400F Butter 13x9x2 inch glass baking dish. Pierce potatoes in several places with fork.  Place on baking sheet; bake until very tender when pierced with a knife, about 1 hour.  Remove from oven.  Reduce temperature to 350F.  Meanwhile, melt 2tablespoons butter in heavy large nonstick skillet over medium-high heat.  Add pears; sauté until beginning to soften, about 5 minutes.  Add 3/4 cup nectar; bring to simmer.  Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes.  Transfer to processor and puree.  Peel sweet potatoes; place in large bowl of electric mixer.  Add 4 tablespoons butter; beat until smooth.  Mix in pear puree, sugar, cinnamon and cardamom.  Season with salt and pepper.  Transfer to prepared dish. (Can be prepared 1 day ahead.· Cover and chill.) Bake potatoes uncovered until just heated
through, about 20 minutes.

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MAPLE GLAZED SWEET POTATOES AND APPLES
20 Servings

4 tablespoons unsalted butter
6 sweet potatoes (41/2 pounds), peeled and sliced 1/4
inch thick
6 large Granny Smith apples (3 pounds, peeled, halved,
cored and sliced
2 cups maple syrup
1 1/2 cups apple cider
1 stick (4 ounces) unsalted butter
1 teaspoon salt

Preheat the oven to 350F.  Grease 2 very large, shallow baking dishes using 2 tablespoons of the butter.  Alternating the sweet potato and apple slices, arrange the slices in the baking dishes in a single layer of concentric circles.  In a medium saucepan, combine the maple syrup, cider, butter and salt.  Simmer over moderate heat for 5 minutes.  Pour half of the mixture over the slices in each of the baking dishes and cover the dishes securely with foil.  Bake in the center of the oven for 40 minutes, or until the apples release their liquid.  Remove the dishes from the oven, uncover and baste the apples and sweet potatoes with the pan juices. Increase the oven temperature to 450F and place the dishes in the upper third of the oven.  Continue baking for about 35 minutes longer, basting a few more times, until the sweet potatoes are tender and nicely glazed. Serve hot.  (The recipe can be prepared 1 day in advance and refrigerated.)  Reheat, covered, in a 400F oven for 25 minutes.

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GRATIN OF SWEET POTATOES WITH HONEY AND ORANGE
10 Servings

3/4 cup half and half
1/2 cup orange juice
1/4 cup firmly packed golden brown sugar
3 tablespoons unsalted butter
1 tablespoon grated orange peel
1 1/2 teaspoons ground coriander
1 14 teaspoons salt
3/4 teaspoon ground ginger
4 1/2 pounds sweet potatoes, peeled, coarsely grated
3 tablespoons honey
Orange peel strips
Fresh parsley sprigs

Preheat oven to 350F.  Butter 13x9x2 inch glass baking dish.  Bring half and half, orange juice, brown sugar, butter, grated orange peel, ground coriander, salt and ground ginger to boil in heavy large skillet over high heat, stirring constantly.  Mix in sweet potatoes. Season with additional salt if desired. Spoon sweet potato mixture into prepared baking dish.  Cover dish tightly with aluminum foil.  Bake 40 minutes.  Uncover and stir sweet potatoes thoroughly.  Cover dish and bake 40 minutes longer.  (Can be prepared 1 day ahead. Cover and refrigerate.  Bake uncovered in 350F oven until heated through, about 20 minutes.)  Drizzle 3 tablespoons honey evenly over sweet potato mixture. Bake uncovered 10 minutes. Garnish with orange peel
strips and fresh parsley sprigs.

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MAPLE-GLAZED YAMS WITH ORANGE AND CRANBERRIES 
8 To 10 Servings

4 3/4 pounds yams (red-skinned sweet potatoes),
peeled, cut into 1-inch pieces
3/4 cup pure maple syrup
6 tablespoons (3/4 stick) butter, melted
1 1/2 teaspoons grated orange peel
6 tablespoons dried cranberries
chopped fresh parsley

Preheat oven to 350F. Cook yams in large pot of boiling salted water 3 minutes. Drain; transfer to 13x9x2-inch glass baking dish. Blend syrup, butter and peel in small bowl; pour over yams. Sprinkle with salt and pepper; toss to coat. (Can be made I day ahead. Cover and refrigerate) Bake yams uncovered until just tender, stirring and basting occasionally about 30 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form thick glaze, about 15 minutes longer. Garnish with chopped fresh parsley and serve.

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CRANBERRY APRICOT COMPOTE 
Makes about 4 cups

1 cup dried apricots (about 6 ounces)
two 12-ounce bags fresh or unthawed frozen
cranberries (about 7 cups total)
1 cup water
1 cup sugar, or to taste
3 large shallots

Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots
to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled covered.

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3/4 pound small red potatoes
2 1/2 ounces soft mild goat cheese (about 1/4 cup)
1 tablespoon unsalted butter
1/4 teaspoon fresh lemon juice, or to taste
3/4 teaspoon chopped fresh thyme leaves (optional)

In a saucepan cover potatoes with salted cold water by 1-inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

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Although best when served immediately, the mashed
potatoes can be made a day ahead and reheated in
the microwave.

3 pounds red potatoes, peeled, cut diagonally into 1-inch
pieces
3 pounds celery root, peeled, cut into 1-inch pieces
1 1/2 cups heavy cream or half and half if you are
squeamish
1/4 cup (1/2 stick) butter

Cook potatoes and celery root in large pot of boiling water until very soft, about 35 minutes. Drain well. Return potatoes and celery root to pot. Add cream/half and half and simmer 15 minutes. Transfer mixture to large bowl. Using electric mixer, beat just until smooth. Add butter; beat until melted. Season with salt.

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1/2 cup packed fresh mint leaves
one l0-ounce package frozen peas or 2 pound fresh peas
in shell
1/4 cup cold water
1 teaspoon sugar
1 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper

Chop mint. In a small saucepan cook peas with water and sugar, covered, over moderately high heat until tender, 4 to 5 minutes. In a sieve drain peas and in a bowl toss with mint, butter, pepper, and salt to taste.

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2 pounds small boiling onions (about 3/4 to
1-inch in diameter)
1 cup (or more) ruby port
1/3 cup dried currants
3 tablespoons butter
2 tablespoons (packed) light brown sugar
2 tablespoons balsamic vinegar
3 teaspoons minced fresh thyme

Blanch onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions, (Can be prepared 1 day ahead at this point. cover and refrigerate. Combine onions, 1 cup Port, currants, butter sugar 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, warm over low heat, adding more port if mixture is too dry.) Sprinkle with remaining 1 teaspoon thyme and serve.

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12 ounces dried morel mushrooms*
2 pounds Brussels sprouts
2 pounds baby carrots, peeled
1/2 cup (I stick) butter
1/2 cup chopped fresh chives

* See our Supplier page

Place mushrooms in medium bowl. Add enough hot water to cover. Let stand 30 minutes. Drain mushrooms and slice. Cut X in bottom of each Brussels sprout. steam Brussels sprouts until crisp tender, about 6 minutes. Transfer to bowl of ice water to cool. steam carrots until tender crisp, about 7 minutes. Transfer to bowl of ice water to cool. Drain vegetables. (Can be prepared up to this point 1 day ahead. Combine vegetables and refrigerate.) Melt butter in heavy skillet over high heat. Add vegetables and sauté until heated through, about 6 minutes. season with salt and pepper to taste. Transfer vegetables to bowl and sprinkle with chives.

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1 tablespoon butter
1 16-ounce package peeled trimmed baby carrots
1 cup unsweetened apple juice
1 teaspoon honey
1 tablespoon minced green onion tops

Melt butter in large nonstick skillet over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce heat and simmer until carrots are tender and liquid reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer to bowl and sprinkle with green onion tops and serve.

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3/4 cup no-fat low-salt chicken broth
2/3 cup stout (such as Guinness)
1/3 cup orange juice
1/4 cup (1/2 stick) butter
2 1/2 tablespoons packed golden brown sugar
3/4 teaspoon ground pepper
3 pounds Brussels sprouts

Combine 1st 6 ingredients in heavy large deep pot. Boil over high heat until very thick and syrupy, about 14 minutes. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.) Add Brussels sprouts to sauce, cook over high heat until tender and sauce is thick enough to coat, stirring often, about 12 minutes.

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3 1/2 pounds Yukon Gold potatoes, peeled, cut into
1/2-inch cubes
2 pounds ripe pears, peeled, cored, cut into 1/2-inch
cubes
8 tablespoons (1 stick) butter, room temperature
2 cups sliced leeks (white and pale green parts only,
about 2 large)

Steam half of potatoes and pears until very tender, about 15 minutes. Transfer to large bowl; cover to keep warm. Repeat steaming with remaining potatoes and pears. Empty pot. Return all potatoes and pears to pot. Add 6 tablespoons butter; mash mixture well. Season with salt and pepper. Melt 2 tablespoons butter in large skillet. Add leeks; sauté until crisp-tender, about 5 minutes. Mix half of leeks into potato mixture; transfer to prepared dish. Top with remaining leeks. (Can be made 1 day ahead. Cover; chill. Rewarm uncovered in 350F oven 25 minutes.)

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2 pounds thin asparagus, ends trimmed
2 teaspoons olive oil
Salt
4 tablespoons unsalted butter
30 sage leaves
3 tablespoons fresh lemon juice
Shredded zest of 1/2 lemon
Parmigiano-Reggiano cheese, for shaving

Preheat the oven to 450F. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife. In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt. Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest. Top with shavings of Parmigiano-Reggiano cheese and serve.

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POTATO, CARAMELIZED ONION AND GOAT CHEESE GRATIN 
Serves 4 to 6 as a main course or 8 as a side dish

2 tablespoons olive oil
2 pounds medium onions (about 7), halved lengthwise
and sliced thin crosswise
1 teaspoon minced fresh thyme leaves or 1/4 teaspoon
dried, crumbled
2 1/2 pounds large red potatoes (about 7)
1/4 pound chilled soft mild goat cheese from a
log or disk, crumbled (about 1/2 cup)
1 1/2 tablespoons cold unsalted butter, cut into pieces
1 cup milk

In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes. Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown. Remove kettle from heat. While onions are cooking, bring a large saucepan of salted water to a boil for potatoes. Peel potatoes and cut crosswise into 1/4-inch-thick slices. Add potatoes to boiling water and cook 5 minutes from time water returns to a boil. Drain potatoes well in a colander. Preheat oven to 425F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper. Cover potatoes with onions, spreading evenly, and top with goat cheese. Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper. Dot gratin with butter. Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered. Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden. Gratin may be made I day ahead and chilled, covered. Reheat gratin before serving.

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4 large carrots, cut into 3/4-inch chunks
1 butternut squash (2 1/2 pounds, peeled and cut
into 3/4-inch dice
2 medium turnips, peeled and cut 3/4-inch dice
2 medium red onions, cut into 1-inch pieces
1/4 cup olive oil
Salt and freshly ground pepper
3/4 cup Madeira or Marsala
1 large tomato--peeled, seeded and cut into 1-inch chunks
2 teaspoons thyme leaves

Preheat the oven to 350F. In a large roasting pan, toss the carrots, butternut squash, turnips and onions with the olive oil and season with salt and pepper. Roast the vegetables for about 25 minutes, or until beginning to soften but not browned. Add the Madeira and tomato. Brush 13x9x2-inch glass baking dish with butter. chunks and cook for about 25 minutes, stirring once, until the Madeira has evaporated and the vegetables are golden. Add the thyme and roast for 20 to 25 minutes longer, stirring occasionally until the vegetables are lightly caramelized. MAKE AHEAD: The baked vegetables can stand at room temperature for up to 6 hours. Rewarm before serving.

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Goes well with roast veal, pot roast or sausages

3/4 pound red cabbage (1/2 small head), cut into
wedges, cored
4 medium beets (about 2 inches in diameter), peeled,
cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped parsley

Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside. Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.

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MINTED SPRING VEGETABLES
Serves 6

3 long, thin Asian eggplants (about 3/4 pound total) or 3/4 pound common eggplant
3/4 pound yellow squash (about 2 medium)
2 bunches radishes (about 20)
6 tablespoons extra-virgin olive oil
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry Before chopping)
1 1/2 tablespoons chopped fresh mint leaves (wash and dry before chopping)
1/2 teaspoon coarse kosher salt
1 teaspoon fresh lemon juice

Cut Asian eggplants diagonally into 1/3-inch-thick slices or quarter common eggplants lengthwise and then cut diagonally into 1/3-inch-thick slices. Cut yellow squash diagonally into 1/4-inch-thick slices. Trim radish tops to 1/4 inch and halve large radishes lengthwise. In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant until golden on each side. Transfer eggplant to a bowl and cover with foil to keep warm. Cook remaining eggplant with remaining 3 tablespoons oil in same manner and transfer to bowl. In oil remaining in skillet cook garlic, stirring, 30 seconds, and add to bowl with eggplant. In a steamer set over boiling water steam squash, covered, until crisp-tender, about 2 to 3 minutes. Transfer squash to bowl with eggplant and keep warm. In steamer steam radishes, covered, until crisp-tender but still pink, about 1 to 2 minutes. Transfer radishes to bowl and add parsley and mint. Season vegetables with coarse salt, pepper, and lemon juice and toss to combine.

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PEAS WITH BLACK PEPPER AND PARMESAN BUTTER 
8 TO 10 Servings

7 tablespoons freshly grated Parmesan cheese (about 1 1/2 ounces)
6 tablespoons (3/4 Stick) butter room temperature
3/4 teaspoon grated lemon peel
1/2 teaspoon freshly cracked black pepper
3/4 cup chopped shallots
3 l0-ounce packages frozen petite peas, unthawed (could also use fresh sugar snap peas with strings removed)
1/3 cup canned low salt no fat beef broth or water
1/2 cup chopped fresh Italian parsley

Mix Parmesan cheese, 4 tablespoons butter, lemon peel and pepper in small bowl. (Can be prepared 3 days ahead. Cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add shallots and sauté until tender about 3 minutes. Add peas, broth and parsley and stir until pleas are heated through, about 8 minutes. Add parmesan butter and stir until melted. Season with salt. Transfer to bowl and serve.

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BUTTERED NOODLES WITH CHIVES AND PARSLEY   
6 Servings

12 ounces egg noodles or fettuccine
5 tablespoons unsalted butter, room temperature
1/2 cup minced fresh parsley (preferably Italian)
2 tablespoons minced fresh chives

Cook egg noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return noodles to pot. Add butter, parsley and chives and toss until butter melts. Season with salt and pepper and serve.

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ASIAGO AND SAGE SCALLOPED POTATOES 
8 Servings

2 tablespoons unsalted butter
2 medium onions, thinly sliced
1 1/2 teaspoons finely chopped garlic
2 imported bay leaves
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
1 1/4 cups heavy cream
1/2 cup milk
1 cup freshly grated Asiago cheese (about 3 ounces)
  preferably aged
1 cup plain dry bread crumbs
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely shredded fresh sage leaves
2 1/2 pounds medium Idaho russet potatoes, peeled and
  sliced lengthwise 1/8 inch thick

Preheat the oven to 400F. Melt the butter in a large heavy saucepan. Add the onions and cook over high heat, stirring, until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon coarse salt and 3/4 teaspoon pepper and cook for 30 seconds. Add the heavy cream and milk and bring to a boil. Remove from the heat, cover and let stand for 5 minutes. In a medium bowl, toss the cheese with the bread crumbs, olive oil, 1/2 tablespoon of the sage, 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Remove the bay leaves from the onion mixture and stir in the remaining 2 tablespoon sage. Put the sliced potatoes in a large bowl, add the onion mixture and toss gently. Spread half of the potatoes and liquid in a 2-quart non-reactive baking dish and sprinkle 2/3 cup of the cheese bread crumbs over the top. Cover with the remaining potatoes and press firmly to pack them down. Spoon the remaining liquid over the potatoes and cover with the remaining bread crumbs. Bake in the middle of the oven for about 1 hour, or until the potatoes are tender and the top is golden; if they brown too quickly, loosely cover the dish with foil. (The potatoes can be baked up to 5 hours ahead let stand at room temperature. Rewarm in the oven before serving.)

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CRANBERRY, TANGERINE AND BLUEBERRY SAUCE 
Makes about 3 1/2 cups

6 large tangerines
1 cup (packed) golden brown sugar
1 tablespoon minced peeled ginger
1/8 teaspoon ground cloves
Pinch of salt
1 1/2 12-ounce packages fresh cranberries (about 6 cups)
1 1/2 cups frozen blueberries, thawed

Finely grate enough peel from tangerines to measure 2 tablespoons. Using small sharp knife, cut all peel and white pith from 1 tangerine. Cut between membranes to release segments. Set aside. Squeeze enough juice from remaining tangerines to measure 1 1/2 cups. Combine peel, juice, brown sugar, ginger, cloves and salt in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Add cranberries and cook until berries pop and juices thicken, stirring often, about 8 minutes. Add blueberries and tangerine segments. Stir until blueberries are heated through. Cool. Cover and refrigerate. (Can be made 4 days ahead. Keep, refrigerated.) Serve cold or at room temperature.

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MASHED POTATOES WITH BLACK OLIVES 
Makes about 6 servings
For really intense flavor substitute white truffle oil for the olive oil
3 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces
2/3 cup milk
4 1/2 tablespoons butter
2/3 cup chopped pitted brine-cured black olives (such as Kalamata)
2 tablespoons chopped Italian flat parsley
3 tablespoons olive oil

Cook potatoes in a large pot of boiling salted water until very tender, about 15 minutes. Drain. Transfer potatoes to a large mixing bowl. Add milk and butter. Using an electric mixer, beat until potatoes are smooth. Stir in olives. Season with salt and pepper to taste. Transfer to a serving bowl. Sprinkle with the parsley; drizzle oil over.

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CRANBERRY SAUCE WITH PORT AND DRIED FIGS 
Makes About 3 1/2 cups

1 2/3 cups ruby Port
l/4 cup balsamic vinegar
l/4 cup (packed) golden brown sugar
8 dried black Mission figs, stemmed, chopped
1 6-inch-long sprig fresh rosemary
1/4 teaspoon freshly ground black pepper
1 12-ounce bag fresh cranberries
3/4 cup sugar

Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until the sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard the rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.

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SNOW PEAS WITH LEMON HERB BUTTER 
Serves 6

1 1/2 tablespoons unsalted butter, softened
1 teaspoon finely grated fresh lemon zest
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound snow peas, trimmed

Stir together butter, zest, tarragon, parsley, salt, and pepper. Cook snow peas in a 5-quart pot of boiling salted water until crisp-tender, about 1-2 minutes, then drain well. Transfer hot snow peas to a bowl, then add lemon herb butter and toss to coat.

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BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER  
Makes 8 servings

1/2 cup (1 stick) butter, room temperature
2 tablespoons Dijon mustard
1 tablespoon grated lemon peel
1/3 cup plus 1 tablespoon chopped fresh chives
1 1 1/2-pound whole cauliflower, trimmed, cut into small florets
2 1/2 pounds broccoli, stems trimmed, cut into small florets

Using a fork, blend butter, mustard and lemon peel in small bowl. Mix in 1/3 cup chives. Season with salt and pepper. Cook cauliflower in large pot of boiling salted water 4 minutes. Add broccoli and cook until vegetables are crisp-tender, about 4 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.) Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives.

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MASHED POTATOES WITH CREMINI MUSHROOMS
Makes 8 servings

5 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
8 tablespoons(1 stick) butter
2/3 cup (or more) whole milk
1 1/2 pounds cremini mushrooms, thinly sliced
1/2 cup chopped shallots
1 tablespoons chopped fresh chives

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Return to same pot. Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons butter to potatoes and mash well. Add 2/3 cup milk and mix, adding more milk by tablespoonfuls to reach desired consistency. Season potatoes to taste with salt and pepper. Melt 3 tablespoons butter in large skillet over medium-high heat. Add half of the mushrooms; sauté until beginning to soften, about 3 minutes. Add the remaining mushrooms and shallots. Sauté until juices evaporate and mushrooms brown, about 12 minutes; season with salt and pepper. (Potatoes and mushrooms can be prepared 2 hours ahead. Let stand separately at room temperature. Rewarm separately over medium heat before continuing.) Mix 2/3 of the mushrooms into the potatoes. Mound in a bowl. Top with the remaining mushrooms; sprinkle with chives.

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TWICE COOKED BEETS IN CHIANTI GLAZE 
Makes 6 servings    
This is a favorite side dish for game and fowl.
8  2 1/2-inch-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil
1 medium leeks (white and pale green parts only), trimmed, halved
1engthwise, thinly sliced (about 3 cups)
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter

Preheat oven to 450F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly and then slip off peel. Cut beets into quarters. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 4 minutes. Add Chianti and bring to a boil. Reduce heat to medium and simmer until wine almost evaporates and the glaze coats the beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper Transfer to bowl and serve.

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GLAZED CHESTNUTS AND HARICOTS VERTS 
Serves 8

1/3 cup finely chopped shallot
1/2 stick (l/4 cup) unsalted butter
1 (14-to 15-oz)jar whole roasted chestnuts (3 cups)
1/2 cup chicken broth
1/4 cup maple liqueur or 1/4 cup Canadian whiskey stirred together with 1 tablespoon pure maple syrup
2 pounds haricots verts or other thin green beans, trimmed
Cook shallot in 2 tablespoons butter in a l0-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm. Cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well. Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper. .Serve beans topped with chestnuts. (Chestnuts can be glazed 2 days ahead and chilled, covered. Stir in 3 tablespoons additional chicken broth or water and reheat over low heat. Haricots verts can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Bring to room temperature before proceeding.)

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SWEET POTATOES WITH HONEY, LEMON AND TOASTED SPICES 
Makes 6 servings

3 pounds sweet potatoes, peeled and sliced crosswise 1/4 inch thick
1/3 cup hot water
2 tablespoons honey
1 tablespoon unsalted butter
1 teaspoon cumin seeds
1 teaspoon coriander seeds
% cup fresh lemon juice
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons finely grated ginger
Salt and freshly ground pepper

Preheat the oven to 350F. Butter a baking dish. Arrange the sweet potato slices in concentric circles in the dish. In a bowl, combine the hot water with 1 tablespoon of the honey and the butter; swirl to melt the butter. Pour the liquid over the sweet potatoes. Cover with foil and bake for 40 minutes, or until the potatoes are tender. Meanwhile, in a small skillet, toast the cumin and coriander seeds over moderate heat until fragrant, about 40 seconds; let cool. Transfer the seeds to a spice grinder and grind to a powder. Transfer the powder to a small bowl. Stir in the lemon juice, oil, garlic, ginger and the remaining 1 tablespoon of honey; season with salt and pepper. Pour the dressing over the potatoes and serve.

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CRANBERRY SAUCE WITH DRIED CHERRIES AND CLOVES 
Makes about 4 1/2 cups

2 1/2 cups cherry cider, black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
1 cup sugar
1 12-ounce package cranberries (fresh or frozen)
1/4 teaspoon (generous) ground cloves

Bring cider to simmer in heavy large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally about 9 minutes. Refrigerate until cold, about 4 hours. Sauce will thicken as it cools. (Can be prepared 4 days ahead. Cover and keep refrigerated.)

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SAUTÉED GREEN BEANS WITH SHALLOTS, ROSEMARY AND HAZELNUTS 
Makes 4 to 6 Servings

2 pounds green beans, trimmed
1/4 CUP (1/2 stick) butter
2/3 cup chopped shallots (about 3 large)
1 teaspoon chopped fresh rosemary or 1 teaspoon dried
1/2 cup hazelnuts, toasted, husked, chopped

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse green beans with cold water. Drain well. Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter in heavy large skillet over medium-high heat. Add shallots and rosemary and sauté until shallots are tender, about 5 minutes. Add green beans and toss until heated through, about 5 minutes. Season to taste with salt and pepper. Add chopped hazelnuts and toss. Transfer green beans to bowl and serve.

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ROASTED SHALLOT AND SESAME ASPARAGUS 
Makes 8 servings

2 1/2 pounds asparagus, trimmed
1 1/2 tablespoons olive oil
2 tablespoons minced shallot
2 tablespoons sesame seeds, toasted lightly
Fresh lemon juice to taste

In a large shallow baking dish toss the asparagus with the oil, coating it well, and bake it in a preheated 500F oven, shaking the dish every 2 minutes, for 6 to 8 minutes, or until it is almost al dente. Sprinkle the asparagus with the shallot and the sesame seeds. Bake it for 1 minute, or until it is al dente, and sprinkle it with the lemon juice and salt to taste.

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SAUTÉED CUCUMBERS WITH PROSCIUTTO AND CREAM
Serves 4

Serve these delectable cucumbers as a side dish with chops or roasted meats.

3 medium cucumbers, peeled, seeded, and cut in medium slices
1 teaspoon white-wine vinegar
1/2 teaspoon sugar
2 tablespoons unsalted butter
2 thin slices prosciutto, cut into thin strips
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

41/2 teaspoon chopped flat-leaf parsley

In a small bowl, toss the cucumbers with the vinegar, sugar, and a bit of salt. Let sit about 30 min. Drain well and pat dry. In a large sauté pan, melt the butter over medium heat. When frothing, add the cucumbers and toss well. Sauté until the cucumbers are tender and begin to color slightly, 5 to 10 min. Add the prosciutto and the cream and heat through. Let the cream bubble for a minute to thicken slightly. Taste for seasoning and add salt and pepper. Toss with the parsley and serve immediately.

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WHOLE ROASTED YAMS WITH MAPLE-ALLSPICE BUTTER
Makes 8 servings

Choose attractive oval-shaped sweet potatoes for the nicest presentation

1 cup(2 sticks) butter, room temperature
1/4 CUP pure maple syrup
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
small yams (red-skinned sweet potatoes)

Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.) Preheat oven to 375F. Lightly pierce potatoes all over with a fork. Set potatoes directly on the rack. Bake until tender when pierced with skewer, about 1 hour. Cut cross in top of each potato. Using oven mitts to protect hands, squeeze potatoes gently in from sides. Forcing crosses to open. Spoon 1 tablespoon butter into each potato. Serve passing remaining butter separately.

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VEGETABLE HOBO PACKS WITH GOAT CHEESE 
Makes 4 Servings

3 medium leeks (l 1/4 pounds), white and tender green parts only, halved lengthwise and sliced crosswise 1/2-inch thick
1 pound small zucchini, halved lengthwise and sliced 1/2 inch thick
1/2 pound thin asparagus, cut into l 1/2-inch lengths
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped dill
Salt and freshly ground pepper
2 tablespoons soft fresh goat cheese, crumbled (1 ounce)

Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper. Tear off four 14-inch long sheets of extra heavy-duty foil. Mound half of the vegetables in the center of each of 2 foil sheets. Cover the vegetables with the remaining 2 sheets of foil, fold up the edges all around to seal. Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with goat cheese and serve. You can also just open the packs and fold over the foil and put the goat cheese on the vegetables and serve in the packs.

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MASHED POTATOES WITH WATERCRESS AND GREEN ONIONS (SCALLIONS) 
Makes 12 servings

2 large bunches watercress, thick stems trimmed
6 pounds russet potatoes, peeled, cut into 2-inch pieces
1 1/2 cups whole milk
1/2 cup (1 stick) butter
1/4 cup olive oil
2 bunches green onions (scallions), finely chopped (about 1 1/2 cups)

Bring a medium saucepan of water to a boil. Add the watercress and blanch 10 seconds. Drain. Pat dry and chop watercress. Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain. Return potatoes to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes (careful not to burn the potatoes). Bring milk almost to a simmer in a small saucepan. Add hot milk, butter, and oil to potatoes; mash until almost smooth. (Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring often, before continuing.) Stir in green onions and watercress. Season with salt and pepper.

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 GOAT CHEESE POTATO GALETTE 
Makes 4 TO 6 servings

1 1/4 pounds medium Yukon gold potatoes, peeled and thinly sliced (could also use red potatoes)
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 ounces mild fresh goat cheese (6 tablespoons), crumbled
1 teaspoon fennel pollen (optional)*

*Source: Sugar Ranch 800-821-5989

Preheat the oven to 425F. In a large bowl, toss the potatoes with 2 tablespoons of the oil and season with salt and pepper. In a lightly oiled 10-inch nonstick ovenproof skillet, arrange one-third of the potato slices in an overlapping circular pattern. Top with half the goat cheese and another third of the potatoes. Repeat with the remaining goat cheese and potatoes. Cut out a 10-inch round of parchment or wax paper. Moisten the paper and then lay it on top of the potatoes. Cover with a lid that fits inside the skillet and cook the galette over moderate heat for 8 minutes, or until golden around the edges when the paper is peeled back. Transfer the covered skillet to the oven and bake for 15 minutes, or until the potatoes are just tender when pierced with a knife. Remove the lid and parchment and bake for 7 minutes longer, or until the top is browned. Run a spatula around the edge of the skillet and shake to loosen the galette. Invert a plate over the skillet, flip and turn out the galette. Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the fennel pollen and a pinch of salt and cook over high heat until fragrant, about 30 seconds. Cut the galette into wedges and (optional) drizzle with the fennel pollen oil.

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YELLOW PEPPER RISOTTO (Also a Great Vegetarian Main Course)  
Makes 4 Servings

3 yellow bell peppers, chopped
1 tablespoon water
5 tablespoons unsalted butter
1 cup finely diced zucchini
4 cups low-salt no-fat chicken broth
6 shallots, minced (about 1 cup)
1 garlic clove, minced
1 cup Arborio rice*
1/3 cup dry white wine
1 cup freshly grated Parmesan cheese
2 tablespoons minced flat-leafed parsley leaves

*Available at specialty foods shops and some supermarkets

In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season puree with salt and pepper. In the cleaned skillet, cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring, until crisp-tender, about 2 minutes, and season with salt and pepper. In a saucepan heat broth and keep at a bare simmer. In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes, Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes. Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley and serve.

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DOUBLE CHEESE SCALLOPED POTATOES
Makes 20 small servings

5 pounds russet potatoes unpeeled
1 tablespoon paprika
1 very large sweet onion (Vidalia, Walla Walla, etc.) quartered, sliced, and caramelized
½ to ¾ cup of chopped parsley depending on how much you would like
1 large red bell pepper finely chopped
1 large green bell pepper finely chopped (could use all red peppers)
6 ounces of grated Swiss cheese (best to use Emmental, but could also use Gruyere or domestic Swiss cheese)
6 ounces of “fresh” Asiago cheese
2 cups (or more) of heavy cream

Preheat the oven to 350F.  Butter a 13x9 baking dish.  Slice the potatoes very thin (about 1/8 inch).  It is best to do this with a mandolin or a food processor/slicer to ensure consistency of size.  Place ½ of the potatoes overlapped in the baking dish.  Season with salt, pepper and ½ of the paprika.  Top with the caramelized onion and ½ of the peppers, parsley, and cheese.  Cover with the remaining potatoes with the remaining paprika, salt, pepper, bell peppers, parsley and lastly cheese.  Pour cream over the potatoes an cover with foil and bake for 30-40 minutes until the potatoes are tender when poked with a knife.  Uncover and press potatoes down with a spatula to even thickness.  Bake uncovered until liquid is absorbed and top gets golden brown.  Also the potatoes will thicken and settle with cooling.  Cool about 10minutes before serving.  (Can be made earlier in the day and reheated at 300 for about 15-20 minutes.)

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MAPLE-GLAZED YAMS WITH PECAN TOPPING
Serves 12
4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4-inch-thick rounds
1/2 cup pure maple syrup
8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces
1/3 cup all purpose flour
1/3 cup (packed) golden brown sugar
1/2 cup coarsely chopped pecans
 
Preheat oven to 400F. Butter 13x9x2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans. Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. Rewarm, uncovered, in 375F oven 20 minutes.)

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GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE
Makes 4 servings

2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided

1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium heirloom tomatoes
 

Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel. Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage. Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

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GRILLED CORN ON THE COB WITH JALAPENO LIME BUTTER
Makes 6 servings

2 jalapeño chiles
1/2 cup (1 stick) butter, room temperature
1 garlic clove, minced
1 teaspoon grated lime peel
6 ears fresh corn, unhusked
 

Prepare barbecue (high heat). Grill chiles until charred on all sides.  Cool 5 minutes. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to processor. Add butter, garlic, and lime peel; process until smooth. Season jalapeño-lime butter to taste with salt. Transfer to small bowl. (Make Ahead: You can make the jalapeño-lime butter one day ahead, using a broiler or gas burner to char the chiles. Cover and chill. Bring to room temperature before serving.) Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Wearing oven mitts to protect hands, remove husks and silk from corn. Serve immediately with jalapeño-lime butter and salt.

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CRANBERRY SAUCE WITH PEARS AND CARDAMOM
Makes about 4 cups

1 cup frozen cranberry juice concentrate, thawed
1/2 cup sugar
3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces)
1 12-ounce package cranberries
1 1/2 teaspoons ground cardamom
1/2 teaspoon Chinese five-spice powder
 
Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

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LEMON-LACQUERED RADISHES, SHALLOTS AND BRUSSELS SPROUTS
Makes 8 Servings

1 1/2 pounds small Brussels sprouts, trimmed and bottoms scored with an "x"
1/4 cup sugar
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 pound small shallots, peeled
1 pound small radishes, 1/4 inch of the green tops left on
3 tablespoons butter
1/4 teaspoon ground cardamom
Coarse salt and freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook over moderately high heat until crisp-tender, about 3 minutes. Plunge the sprouts into a bowl of ice water to cool, then drain. In a large nonstick skillet, combine the sugar, lemon juice and lemon zest. Cook over moderate heat, stirring occasionally, until the sugar turns golden brown, about 7 minutes. Add the shallots and radishes. Stir in 1 tablespoon of the butter, the cardamom and 1 1/2 cups of water and season with 1 1/4 teaspoons coarse salt and 1/4 teaspoon pepper. Cover and cook over moderate heat for 5 minutes, tossing frequently. Uncover and boil over moderately high heat until the vegetables are crisp-tender and glazed, about 7 minutes. Transfer to a bowl. Make Ahead: The recipe can be prepared to this point up to 1 day ahead. Cover and refrigerate the glazed vegetables and the Brussels sprouts separately. Let them return to room temperature before serving.

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SAUTÉED PEAS WITH SHALLOTS AND CHIVES
Makes 8 Servings

1/4 cup (1/2 stick) butter
8 shallots, chopped
2 pounds frozen peas, slightly thawed
1/2 cup low salt, no fat chicken broth
1/3 cup chopped fresh chives

Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add peas and broth. Cook, uncovered, until peas are crisp tender and broth evaporates, stirring often, about 4 minutes. Add chives; season with salt and pepper. Transfer to bowl.

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THYME-ROASTED VEGETABLES
Makes 8 Servings

8 medium parsnips, peeled, halved crosswise, quartered lengthwise
4 small onions, quartered through root end
2 fresh fennel bulbs, trimmed, each cut into 8 wedges (with some core attached to each
8 ounces baby carrots, green tops trimmed to 1 inch, peeled
8 whole garlic cloves, unpeeled
1/4 cup extra-virgin olive oil
2 1/2 tablespoons chopped fresh thyme
2 tablespoons dry white wine or vermouth
Fine sea salt

Preheat oven to 425F. Combine parsnips, onions, fennel, carrots, and garlic in large bowl. Add olive oil and thyme and stir gently to coat. Spread vegetables on large rimmed baking sheet. Drizzle with wine; sprinkle with sea salt and pepper. Roast 35 minutes. Gently turn vegetables over. Roast vegetables until tender, about 15 minutes longer. Transfer vegetables to large platter.

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AUTUMN VEGETABLE SUCCOTASH
Serves 8

1/2 cup butter
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
2 red bell peppers, cut into l/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 yellow summer squash, cut into l/4-inch dice
1 cup green beans cut diagonally into 1-inch pieces
1 cup fresh or frozen corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons fresh sage, coarsely chopped

In a skillet over medium-high heat, melt butter. Add the onion and cook until translucent, 2 minutes. Add the garlic, bell peppers, zucchini, squash, beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are crisp tender, about 8-10 minutes. Stir in the sage, and serve.

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BOURBON CREAMED CORN
Makes 6 to 8 Servings

1/4 cup (1/2 stick) butter
1 cup chopped shallots (about 4 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup whipping cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

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CRANBERRY, ORANGE AND RED WINE MARMALADE
Makes 10 Servings
  
2 large thick-skinned navel oranges
1 cup orange juice
1/2 cup dry red wine
1 cup plus 2 tablespoons sugar
1 12-ounce package cranberries
 
Using vegetable peeler, remove peel (orange part only) in long strips from oranges. Cut orange peel into matchstick-size strips. Cut white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments. Cut segments into 1/2-inch pieces. Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Simmer 10 minutes. Add cranberries, half of orange peel and half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes. Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally. Cool, cover and refrigerate (marmalade will thicken). (Can be prepared 1 day ahead. Keep refrigerated.)

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CRANBERRY AND RED GRAPE RELISH
Makes 6 cups

8 cups cranberry juice cocktail
 3 cups dried cranberries
3 cups red seedless grapes, halved
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
 

Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.

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ROASTED YAMS WITH CITRUS AND CORIANDER BUTTER
Makes 10 Servings
 
1 tablespoon coriander seeds
1/4 cup (1/2 stick) butter, room temperature
1 tablespoon golden brown sugar
1 tablespoon grated orange peel
1 1/2 teaspoons grated lemon peel
Nonstick vegetable oil spray
3 pounds long narrow yams (red-skinned sweet potatoes), unpeeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
2 tablespoons minced fresh Italian parsley
 
Stir coriander seeds in small skillet over medium-high heat until darkened in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or enclose in plastic bag and crush finely with mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel, and lemon peel. Season butter with salt and pepper. (Can be made 1 week ahead. Cover and chill.) Position rack in bottom third of oven and preheat to 375F. Spray heavy large rimmed baking sheet with nonstick spray. Toss yams and olive oil in large bowl to coat. Spread yams in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.) Drop butter onto yams in small dollops. Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 minutes if refrigerated). Season with salt and pepper. Mound in bowl; sprinkle with parsley.

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Grilled Shitakes With Ginger And Scallions
Makes 4 Servings

1 1/2 tablespoons dry Sherry
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons rice vinegar (not seasoned)
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
1 1/2 lb large fresh shiitake mushrooms (3 inches wide), stems cut off and discarded
1/2 teaspoon salt
1/2 teaspoon black pepper
 

2 scallions, cut into very thin strips (2 inches long).  Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.) While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved. Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined. (If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned large ridged grill pan over moderately high heat. If you aren't able to find large shiitakes, you can use smaller ones but will need to grill them on a lightly oiled perforated grill sheet to prevent them from falling through the grill rack.)

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ROASTED ASPARAGUS WITH ALMONDS AND ASIAGO
Makes 6 Servings

1 1/2 pounds pencil-thin asparagus (see Note)
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/3 cup sliced almonds
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
2 ounces Asiago cheese, shaved (1 cup)

NOTE: If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.

Preheat the oven to 450F. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden.  Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.

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1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar
 
Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes. Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. Make AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

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CRANBERRY, PEAR AND GINGER CHUTNEY  
Makes About 3 1/2 Cups
 
2 cups apple cider vinegar
1 cup finely chopped onion
1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons finely grated orange peel
1 cinnamon stick, broken in half
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground cloves
1 12-ounce bag fresh cranberries
1 1/4 cups (packed) golden brown sugar
2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)
 
Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. MAKE AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
 

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1 pint grape or cherry tomatoes (12 oz)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons finely chopped fresh mint
 
Preheat oven to 425F. Toss tomatoes with oil, salt, and pepper in a small baking pan and roast in middle of oven until skins just begin to split, 5 to 10 minutes. Sprinkle tomatoes with mint.

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PINEAPPLE CILANTRO RICE
Makes 4 Servings
 
Goes very well with the Slow Roasted Chipotle Salmon in Main Courses

1 tablespoon olive oil
1/4 cup sweet onions, diced
1 cup basmati rice
1(8ounce)can crushed pineapple, undrained
3/4 cup pineapple juice
1/2 cup water
1 teaspoon kosher salt
1/4 cup cilantro, minced

Heat 1 tablespoon olive oil in a medium saucepan. Stir in chopped onion and cook for 3 minutes; add rice and sauté an additional minute. Add pineapple, pineapple juice, water, and salt; bring to a boil, cover and reduce heat to low. Simmer for 20 minutes or until liquid is absorbed and rice is tender. Fluff with fork and stir in chopped cilantro.

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STUFFED TOMATOES WITH PEACHES, CORN, CUCUMBERS AND BASIL
Makes 8

8 ripe medium beefsteak tomatoes
2 ripe peaches, pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish

Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil. Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.

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PEAS WITH PANCETTA  
Makes 6 Servings

2 tablespoons olive oil
3/4 cup finely chopped onion
1/4 cup finely chopped pancetta (about 1 1/2 ounces) if unavailable, substitute bacon)
2 10-ounce packages frozen petite peas, thawed
1/4 cup finely chopped fresh Italian parsley
3 tablespoons canned beef broth

Heat 2 tablespoons olive oil in heavy large skillet over medium-low heat. Add onion and pancetta and sauté until onion is tender, about 5 minutes. Add peas, parsley and beef broth; stir until peas are heated through, about 3 minutes. Season with salt and pepper.

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SLOW ROASTED TOMATOES  
Makes 8 Servings

This dish is great because it can be made with less-than-perfect tomatoes

3/4 cup chopped basil
1/4 cup extra-virgin olive oil
1/4 cup pitted Nicoise olives, chopped
2 teaspoons chopped rosemary
8 large plum tomatoes, sliced crosswise 1/3 inch thick
Salt and freshly ground pepper

Preheat the oven to 275F. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste. Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper. Spread about 1 teaspoon of the tapenade over each tomato slice. Bake for 1 1/2 hours, until the tomatoes are very tender. Serve hot or warm.

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CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS  
Makes 10 Servings

1/2 cup butter
4 small red onions, thinly sliced
1/4 cup red wine vinegar plus 2 tablespoons
4 pounds Brussels sprouts, cut in half
2 tablespoons sugar
1/2 cup lightly salted pistachios, coarsely chopped
salt and pepper to taste

Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook over moderate until onions brown, about 5 minutes. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until Brussels sprouts are crisp tender. Add the Brussels sprouts, sugar and remaining vinegar. Sauté over medium heat, tossing, until the Brussels sprouts are lightly caramelized. Season with salt and pepper to taste and garnish with pistachios.

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CRANBERRY, POMEGRANATE AND MEYER LEMON RELISH  
Makes 3 Cups
 
If you want this tart version of classic cranberry sauce sweeter, just add more sugar

3 1/2 cups cranberries (about 14 ounces)
1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 tablespoon chopped fresh parsley

Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes. Transfer to small bowl. Stir in parsley. Cover and chill until cold. Make Ahead: Can be made 3 days ahead. Keep chilled.

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MASHED POTATOES WITH PANCETTA, CARROTS, ZUCCHINI AND LEEKS  
Makes 2 Servings

12 ounces Yukon Gold potatoes (about 2 medium), unpeeled
2 ounces sliced pancetta* or 3 bacon slices, chopped
2 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)
1 1/2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried thyme
1/4 cup 1/4-inch carrot pieces
1/3 cup 1/4-inch zucchini pieces
2 tablespoons butter
2 tablespoons sour cream

*Available at Italian markets and some supermarkets.

Cook potatoes in pot of boiling salted water until tender, about 15 minutes. Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 2 tablespoons oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender, about 5 minutes. Add carrot; sauté 4 minutes. Add zucchini; sauté until vegetables are crisp-tender, about 1 minute longer. Drain potatoes. Peel and return to same pot. Add butter and sour cream and mash to chunky purée. Stir in pancetta and vegetable mixture. Season with salt and pepper. Make Ahead: Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.

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1/4 cup finely chopped shallot
2 tablespoons unsalted butter
3/4 lb haricots verts or other thin green beans, trimmed and cut crosswise into 1/4-inch pieces
3 cups corn (from about 6 ears)
1 teaspoon salt
1 teaspoon finely grated fresh lime zest
1/2 teaspoon fresh lime juice, or to taste

Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 3 minutes. Add beans, corn, and salt and cook over moderate heat, stirring, until vegetables are tender, about 6 minutes. Remove from heat and stir in lime zest and lime juice.

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5 long slender 10-ounce red-skinned sweet potatoes (yams)
1/4 cup olive oil
1 teaspoon salt
Honey
Chopped fresh parsley

Preheat oven to 400°F. Peel sweet potatoes, then quarter lengthwise. Rinse potatoes with cold water; pat dry with paper towels. Place potatoes in large bowl; add olive oil and salt and toss to coat. Arrange in single layer on rimmed baking sheet. Roast 45 minutes. Brush with honey and roast until tender and beginning to brown in spots, about 15 minutes longer. Transfer to platter; sprinkle with parsley and serve.

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GRILLED THREE POTATO SALAD
Makes 6 Servings

1 pound red-skinned sweet potatoes (yams), unpeeled, scrubbed
1 pound small Yukon Gold potatoes, unpeeled, scrubbed
1 pound small purple potatoes, unpeeled, scrubbed
1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
2 teaspoons celery seeds
1/2 cup plus 1 tablespoon chopped green onions

Prepare barbecue (medium-high heat). Cut sweet potatoes into quarters. Arrange on large sheet of foil. Cover with more foil and seal edges to enclose. Wrap Yukon Gold potatoes in foil in single layer. Wrap purple potatoes in foil in single layer. Place foil packets on grill rack, 1 at a time, if necessary, and grill without turning until potatoes are tender, about 35 minutes. Remove from grill. Open foil packets and cool potatoes completely. Cut all potatoes into 3/4- to 1-inch pieces. Whisk mayonnaise, lemon juice, mustard, and celery seeds in large bowl to blend. Add all potatoes and 1/2 cup green onions and toss to blend. Season generously with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving). Sprinkle salad with remaining 1 tablespoon green onions.

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Grilled Zucchini And Red Onion with Lemon Basil Vinaigrette
Serves 4 to 6
 

large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds
3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks
1/4 cup plus 2 tablespoons extra virgin olive oil
Salt and ground black pepper
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice
1/4 teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaves
 
Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside. Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

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GRILLED VEGETABLES WITH WALNUT DRESSING
Makes 4 Servings

Instead of toasting walnuts in the oven, use a grill: Wrap the nuts in foil before placing them in the coals or on the grate.

2 zucchini, sliced diagonally 1/3 inch thick
1/2 pound shiitake mushrooms, stemmed
1/2 pound thick asparagus, peeled
1 red onion, sliced 1/3 inch thick
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper
1 cup walnuts
1 small shallot, very finely chopped
1 teaspoon thyme leaves
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest

Preheat the oven to 350F for toasting the walnuts (can also be toasted on a grill). Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.  Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes in the oven, until fragrant. Let cool completely.  Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve. Serve With Shaved pecorino cheese.

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OVEN FRIES WITH HERBS AND PECORINO
Makes 4 Servings

Also great with sweet potatoes

2 large baking potatoes, cut into 4-by-1/2-inch sticks
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon minced sage
1 teaspoon minced rosemary
1/4 cup freshly grated Pecorino Romano cheese
Salt and freshly ground pepper

Preheat the oven to 425F. In a large bowl, toss the potato sticks with the olive oil until evenly coated. Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes.  Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.

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CIDER GLAZED CARROTS WITH PUMPKIN SEEDS
Makes 8 Servings

2 pounds carrots, trimmed, peeled
2 tablespoon basting oil
2 cups apple cider
1 tablespoon honey
1 tablespoon lemon-dill butter 
Salt and pepper to taste
2 tablespoons pumpkin seeds

Make lemon-dill butter:
Mix 1 tablespoon chopped dill, 1 tablespoon grated lemon zest and 1 teaspoon lemon juice with 4 tablespoons soft butter.  Chill slightly before using.  (Also great on fish)
Make carrots:
Cut carrots on bias (for even cooking, cut thinner segments a bit longer, decreasing lengths as carrot widens). Place in bowl; drizzle with basting oil. Toss to coat. Arrange in single layer on baking sheet. Roast 20 min, until tender. Remove from oven; set aside. Make glaze while carrots roast: Add cider and honey to large skillet on medium high. Stir to blend; bring to a boil. Cook, stirring about 10 minutes, until liquid is a syrupy consistency and mixture has reduced by about half. Remove from heat. Add lemon dill butter; stir to melt and blend. Add carrots; toss to coat. Season to taste with salt and pepper. Sprinkle with pumpkin seeds.
To serve:
Warm glaze in large skillet on medium; stir in roasted carrots to warm through. Sprinkle with pumpkin seeds Chef Tip(s): You can use baby-cut carrots. The type of carrots can be roasted at 350F about 40 min or until tender. To make ahead: Roast carrots; let cool and refrigerate. Prepare glaze; let cool and refrigerate.

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1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes
1/4 cup olive oil
1 tablespoon coarse kosher salt
30 medium fresh sage leaves

Position rack in center of oven; preheat to 425F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.

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GRILLED ASPARAGUS WITH ORANGE MAYONNAISE
Makes 10 Servings

1 cup mayonnaise
1/4 cup orange juice .
1 1/2 teaspoons grated orange peel divided
Large Pinch of cayenne pepper
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
2 1/2 pounds asparagus, trimmed

Whisk mayonnaise, orange juice, 1 teaspoon orange peel, and cayenne in bowl. Season with salt. Make Ahead: Can be made 1 day ahead. Cover; chill. Prepare barbecue (medium heat). Whisk oil, oregano, and 1/2 teaspoon orange peel in large bowl. Add asparagus and toss. Arrange in single layer on grill rack; sprinkle with salt and pepper. Grill until just tender and slightly charred, turning often, about 7 minutes. Transfer to platter. Serve with orange mayonnaise.

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GRILLED CORN ON THE COB WITH CHIPOTLE, MOLASSES, AND ORANGE GLAZE
Makes 6 Servings

1/4 cup (1/2 stick) unsalted butter
2 tablespoons frozen orange juice concentrate
2 teaspoons minced canned chipotle chiles (in adobo sauce)
2 teaspoons mild-flavored (light) molasses
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
6 ears of corn, shucked <

Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chiles, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.

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HEIRLOOM TOMATOES STUFFED WITH CORN AND ZUCCHINI SUCCOTASH
Makes 8 Servings

8 slightly firm medium heirloom tomatoes
3 tablespoons vegetable oil, divided
2 cups white corn kernels (cut from 3 to 4 ears)
2 cups chopped onions
2 garlic cloves, peeled
1 cup chopped tomatoes
3 cups 1/4-inch cubes zucchini (from about 12 ounces)
2 tablespoons chopped fresh cilantro
1 teaspoon dried oregano (preferably Mexican oregano

Core whole tomatoes, creating 2 1/2-inch opening at top. Using melon baller, scoop out tomato, transferring juices and pulp to small bowl (for filling). Turn tomatoes, cut side down, onto paper towels to drain. Heat 1 tablespoon oil in large deep skillet over medium-high heat 1 to 2 minutes. Add corn and toss until tender and beginning to color, 2 to 3 minutes. Using slotted spoon, transfer corn to medium bowl. Add remaining 2 tablespoons oil to same skillet. Add onions and sauté until translucent, about 4 minutes. Using garlic press, squeeze in garlic; stir 30 seconds. Add chopped tomatoes and reserved tomato pulp and juices. Sauté until tomatoes are soft, about 5 minutes. Mix in zucchini, cilantro, oregano, and corn. Sauté until sauce thickens and zucchini is just tender, about 8 minutes. Season generously with salt and pepper. Arrange tomato shells, cut side up, on small baking sheet. Spoon in filling, mounding high. Make Ahead: Can be made 2 hours ahead. Let filled tomatoes stand at room temperature. Preheat oven to 350F. Bake tomatoes until filling is heated through and tomato shells are just tender, about 25 minutes.

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JELLIED CRANBERRY SAUCE WITH FUJI APPLE
Makes 12 Servings

One 12-ounce bag fresh cranberries
1 large Fuji apple (or other crisp medium sweet apple), peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water

Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving. Serve chilled. Make Ahead: The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks.

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APPLE BACON SWEET POTATOES
Makes 6 Servings

 
1 large onion, chopped
4 slices bacon, chopped
1-1/2 pound sweet potatoes (2 large), peeled, cut into bite-size chunks (I like the ones called yams)
2 apples, cored, peeled and chopped (Fugi or some other crisp semi-sweet apple, not Granny Smith)
1/2 cup apple juice
1 teaspoon ground cinnamon
1/4 cup chopped pecans

Heat oven to 375F. Cook onions and bacon in large nonstick skillet on medium heat 7 to 8 min. or until onions are crisp-tender.  Place potatoes in 13x9-inch baking dish sprayed with cooking spray. Add apples, apple juice and cinnamon; mix lightly. Top with onion mixture; cover. Bake 40 min.; top with nuts. Bake 15 min. or until potatoes are tender and most the liquid is absorbed.

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BRAISED ROOT VEGETABLES AND CABBAGE AND FALL FRUIT
Makes 6 Servings

This seems like a weird combination, but gently cooking the fruit and vegetables in chicken broth makes these vegetables surprisingly delicious. The dish is great as a cold-weather sides for chicken, pork and duck.

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small white onion, thinly sliced
4 carrots, sliced 1/3 inch thick
4 large radishes, quartered
4 baby turnips, peeled and quartered
3/4 pound Savoy cabbage, cored and coarsely chopped
1 Golden Delicious apple—peeled, cored and cut into 1-inch pieces
2 garlic cloves, thinly sliced
Salt
Freshly ground pepper
1/2 cup low-sodium chicken broth
1 Bosc pear—peeled, cored and cut into 1-inch pieces

Preheat the oven to 350F. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25 to 30 minutes, until tender. Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.

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BRUSSELS SPROUTS WITH CHESTNUT, BACON AND SAGE BUTTER
Makes 6 Servings

The real star of this recipe is the Chestnut, Bacon and Sage butter.  This can be made in advance and frozen for use on a variety of vegetables, or even baked potato.  Just make the butter and freeze it and cut off a piece when you need it--"Easy-Peasy"!

For the butter:
1 large sheet of wax paper (16x12 inches)
1/2 pound butter - at room temperature
10 slices of  bacon
8 ounces vacuum pack or jar cooked chestnuts
a handful of fresh sage leaves kept whole
For the Brussels sprouts:
2 pounds of Brussels sprouts

Make the butter:
Heat up your frying pan, without any oil. Fry the bacon until it's really crispy. Add the chestnuts and stir them about to soak up the fat from the bacon. Now add the sage leaves and cook them until they're also nice and crispy. Put the mixture in a bowl, crush the bacon into pieces, and leave to get cold. Put the butter onto the center of the wax paper and spread the soft butter into an oblong, about 8 X 5.  When the bacon mixture is cold, spread it on top of the butter and roll the butter mixture and wax paper into a log. At this point you can put it in the refrigerator and cut slices from it when needed, or you can cover the wax paper butter log with foil and put it into the freezer.  Then open the package when you need it, and slice off a portion of the frozen butter and rewrap and put it back into the freezer.
Make the Brussels sprouts:
Trim the sprouts and cut them in half.  Place in boiling salted water or steam until crisp tender. While still hot, Put some thick slices of the butter mixture on top and let it melt .  Then mix the butter throughout the sprouts and salt and pepper to taste.

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MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE
Makes 10 Servings

4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
1/4 cup (1/2 stick) butter
2 tablespoons plus 1 teaspoon minced fresh sage
3/4 cup whipping cream
3/4 cup sour cream
2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheese

Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and sour cream; bring to simmer. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. MAKE AHEAD: Can be made 2 days ahead. Cover with plastic; chill. Preheat oven to 375F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

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GRILLED ZUCCHINI AND LEEKS WITH WALNUTS AND HERBS
Makes 4 Servings

1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper. Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini. Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

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Pronounced "mock shoe," this Louisiana staple (which is like a succotash) is a Cajun take on a Native American dish.

4 strips of thick-sliced bacon, diced
3/4 cup diced red bell pepper
l/2 cup diced onion
1/4 cup dry sherry
4 cups fresh or frozen corn kernels
1 cup heavy cream
1 teaspoon Tabasco sauce
Salt and black Pepper to taste
1/2 cup thinly sliced scallions

Cook bacon in a large skillet until crisp; drain all but 1 tablespoon drippings. Add bell Pepper and onion to skillet and cook over
medium heat until soft, about 5 minutes. Deglaze skillet with sherry; simmer until liquid nearly evaporates, scraping up any brown bits. Stir in corn, cream, and Tabasco; simmer
until thickened, 3-4 minutes. Season corn with salt and black pepper, then stir in scallions.

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    Let me know how this changes your mind about broccoli!

    Updated April 26, 2015