Category: Side Dishes

from: Martha Stewart

Ingredients
2 teaspoons coarse salt
¼ teaspoon freshly ground pepper
¼ teaspoon finely chopped fresh thyme
¼ teaspoon finely chopped fresh rosemary
1 ½ pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil

Directions
Preheat oven to 400. Heat a large ovenproff gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.

Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven and serve ot with additional seasoned salt on the side.

from: Martha Stewart

Ingredients
1 pound thin asparagus, trimmed
1 tablespoon plus 1 ½ teaspoons unsalted butter
¼ cup soft butter or margarine
2 ounces aged Gouda cheese, shaved
coarse salt and freshly ground pepper

Directions
Melt the butter in a large skillet over medium-high heat. Add asparagus spears and sauté until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter and top with Gouda. Serve immediately.

from: Martha Stewart

Ingredients
1 pound thin asparagus, trimmed
1 tablespoon plus 1 ½ teaspoons unsalted butter
¼ cup soft butter or margarine
2 ounces aged Gouda cheese, shaved
coarse salt and freshly ground pepper

Directions
Melt the butter in a large skillet over medium-high heat. Add asparagus spears and sauté until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter and top with Gouda. Serve immediately.

from: Ron Kafer

Ingredients
2 lbs potatoes (about 6 of mediums size)
1/3 to ½ cup whole milk
¼ cup soft butter or margarine
½ tsp salt
dash pepper

Directions
Clean and peel potatoes. Boil until soft. Drain off excess water and mash. Use mixer to whip the potatoes until smooth. Add milk, butter, salt and pepper and mix again.

from: Martha Stewart Kids Magazine

Ingredients
1 pound butternut squash peeled and cut into ¾ inch dice
5 to 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth
2 tablespoons unsalted butter
2 teaspoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan cheese

Directions
In a medium saucepan, combine stock and squash, bring to a boil over medium high heat. Reduce heat to low; keep at a simmer (squash will not cook completely).

Meanwhile, heat the oil in a medium saucepan over medium-low heat. Add the onion; cook, stirring until it is soft and translucent, about 8 minutes. Add rice, and raise heat to high; continue stirring until rice is just beginning to turn translucent around the edges, 3 to 4 minutes.

Reduce heat to medium-high. Using a ladle, add 1 cup of hot stock and some squash. Cook, stirring until almost all of the liquid has been absorbed. Continue adding stock and squash, about ¾ cup at a time, letting each be nearly absorbed before adding the next until the mixture is creamy but rice is still a bit firm in the center, 20 to 25 minutes. Stir in butter and cheese and season with salt and pepper. Serve immediately.

from: Real Simple

Ingredients
4 carrots large carrots
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon curry powder or
1 teaspoon dried thyme

Directions
Preheat oven to 350. Peel carrots and cut them into 2 inch sections. Toss them with the olive oil, salt, and selected spice. Place them in a cookie sheet and roast them for 30 minutes or until tender.

from: Paula Kafer

Ingredients
6-8 medium potatoes, boiled
¼ cup sour cream
8 oz cream cheese

Directions
Whip potatoes and add sour cream and cream cheese. Add salt and pepper to taste. Spread in a greased casserole dish. Pat with butter and sprinkle with paprika. You can freeze or refrigerate. Bake uncovered at 350 for 30 minutes.