Category Archives: Vegetable Sides

Carrot Wheat Berry Salad with Lemon Caraway Yogurt

Posted on by November 15, 2015

This Carrot Wheat Berry Salad with Lemon Caraway Yogurt is a perfect fall salad that works well as a meal or as a first course if you like. It’s also a fun one to prepare for guests, because it’s just a little unusual. This Carrot Wheat Berry Salad with Lemon Caraway Yogurt makes a great meal because it’s chock full of good things and is served on filling wheat berries. I served it in small portions for my Scandinavian Thanksgiving Menu, but we were really glad there were leftovers so we could eat it for dinner for the next few days. And I continued to make it all winter long since it feels fresh and light while still being easy to make in the winter. And it’s fun to swap out the root vegetables or mix them up. It’s great with parsnips, rutabagas, turnips, etc. But don’t take my word for it, try out this Carrot Wheat Berry Salad with Lemon Caraway Yogurt and make it to your exact preference. Full disclosure, this recipe is based closely on a food and wine recipe. I made it because of its Scandinavian pallet and I was thrilled that it went so well … Continue reading →

Leek Soup with Fried Sage

Posted on by October 31, 2015

This Leek Soup with Fried Sage is velvety, savory, smooth, and delicious. It’s easy to make in the large quantity I have it scaled for in this recipe. This way you can eat what you like and the freeze the leftovers. This Leek Soup with Fried Sage freezes really well, like many soups, for that matter. In fact, I made this soup a couple of weeks before I needed it for my Scandinavian Thanksgiving Menu and simply pulled it out of the freezer and reheated it the day of the feast. I love cooking ahead for big deal meals; it’s so helpful for stress management a.k.a. hanging out with your guests drinking Rhubarb Lillet Rose Aquavit Spritzers, which is really what you should be doing anyway when you have a big party, right? The good news is that you can make the garnish ahead of time as well. The pretty green sage provides some visual interest and awesome texture, but this simple soup is still delicious without it if you want to keep it really simple or sage isn’t your thing. I think it would be great to try this Leek Soup with Fried Sage with other fried herbs. In … Continue reading →

Grilled Asparagus

Posted on by June 25, 2015

Even a little drizzle couldn’t keep us from celebrating Midsommar’s in style with fresh from the Wisconsin garden Grilled Asparagus. So tender, so tasty, so easy, and so perfect with the Cedar Plank Salmon, and Vasterbottenpaj (Swedish Quiche). My friends Dave and Katie were on grill duty with me and we put on extra hoodies and grabbed a few extra Spotted Cow beers and were good to grill. I like to keep things really simple when grilling vegetables. I simply rub them in a little olive oil and course sea salt- there’s something about the course stuff that really ramps up the flavor on the grill- and just give them a few minutes. I still like them quite crisp with a hint of char from the grill. They’re so good and full of the local, slow-spring, slow-grow flavor that’s so special in Northern climates. Then we piled the Grilled Asparagus on a beautiful blue and gold plate worthy of the tender stalks and served them at room temperature when our entire Midsommar’s Feast was ready for consumption. Needless to say, there weren’t any leftover Grilled Asparagus for breakfast, but if you have some, then count on a delicious omelet.  … Continue reading →

Crunchy Blueberry Avocado Salad

Posted on by February 20, 2015

This Crunchy Blueberry Avocado Salad is one of those super simple, but “best thing ever” recipes, especially if you have some pistachio brittle on hand, which you should, since I’m sure I convinced you to make it for my Citrus Flowers with Spicy Pistachio Brittle. It’s really easy to throw together with a very simple lime vinaigrette. But of course, it’s wonderful with any citrus dressing really. We’ve had it with grapefruit, blood orange and Meyer lemon depending on what I have on hand. This salad was served recently for Valentine’s Day Brunch, but of course, it isn’t really season specific unless you live in California. Otherwise, you may as well eat it in the winter, since the avocados have to be shipped in year ’round. I love the combination of blueberries, avocados and pistachios, and the hint of spice from the pistachio brittle is perfect for this rather sweet salad. I serve this Crunchy Blueberry Avocado Salad over spinach leaves most often, but of course it’s great with any green. Another favorite is wilted or roasted kale. This Crunchy Blueberry Avocado Salad is also a great weeknight dinner salad; between the avocados and the nuts, it’s plenty filling- just … Continue reading →

Butter Bean Salad with Meyer Lemon Vinaigrette

Posted on by February 5, 2015

I don’t know why it’s taken me so long to get around to making this Butter Bean Salad with Meyer Lemon Vinaigrette. I had something similar to it last Spring at the Fremont Diner and I absolutely loved it. I’ve bought the various ingredients many times in the past year or so, but it seems like I can never keep them all in the house at the same time. First I buy the fennel and then use it up roasting it with tomatoes and garlic for a quick pasta dish. Then I buy beets but use them up for salad or bruschetta. Then I buy beans but end up making them into basil bean spread. What can I say? Sometimes it’s hard to keep track of why something is in your fridge. But I finally made this Butter Bean Salad with Meyer Lemon Vinaigrette and I’m so glad that I did. Since I finally held the initial salad together, we’ve had it multiple times. And each time I make it, I’m as grateful for the leftovers and I am for the salad itself, which is saying something, because too many salads make terrible leftovers. I grilled some sweet Italian chicken … Continue reading →

Balsamic Roasted Parsnips

Posted on by February 15, 2015

Sometimes it’s really hard to stay interested in salad and vegetables in the cold, dark or winter, but keeping things like these Balsamic Roasted Parsnips around can really help. I like to roast a big pan of veggies a couple of days a week and then I have them to reheat for quick snacks and sides. Roasting veggies is easy, but time consuming, and if you have lots of extras, then reheating make delicious roast veggies an easy weeknight option. Additionally, it’s more enjoyable to eat salads when you have some tasty roast veggies to pile on the greens. I don’t know about you, but this time of year I seem to want carbs and stews and soups, not greens and veggies. I love parsnips as a salad topping choice because of their sweetness. They balance perfectly with spicy greens and taste great with nuts and cheeses. This preparation keeps it really simple with just olive oil and sea salt in the pan with the parsnips. When you remove the parsnips from the oven, toss them with some aged balsamic for a simple but delicious flavor. And this simple seasoning of these Balsamic Roasted Parsnips form a great base for … Continue reading →

Duckfat Potatoes with Prunes via Jerusalem

Posted on by January 15, 2015

While I was paging through Jerusalem, the cookbook, looking for a substantial side to go with my mint butter lamb chops, I came across these Duck Fat Potatoes with Prunes. It sort of struck me as an odd pairing, but it also struck me as something that might be perfect on a night when you’re just serving guests little tastes of lots of different things. It doesn’t hurt that I trust Ottolenghi implicitly. It turned out that I was right on many accounts, and the Duck Fat Potatoes with Prunes via Jerusalem were perfect when served with the slightly salty lamb chops. In fact, whatever you serve them with, I would recommend being liberal with the salt because there’s definitely a bit of (perfectly balanced) sweetness from the caramel and the prunes. Also, at first glance this recipe seems like a bit of a chore. I mean, come on, you have to cook the potatoes twice? But as someone who derives extreme pleasure from perfectly crisped potatoes, be they French fries or steak fries, I have come to appreciate the technique behind these particular Duck Fat Potatoes with Prunes via Jerusalem. In fact, as a former waiter, I don’t really … Continue reading →

Baba Ganoush via Jerusalem

Posted on by January 16, 2015

Ok, you got me, this Baba Ganoush via Jerusalem isn’t strictly Baba Ganoush. The flavor profile is really different with the lack of tomatoes and onions in the eggplant base. That said, the title that Jerusalem chooses (Charred Eggplant Salad with…), just distracts me from the fact that this is, at least to me, a gussied up and very modern take on the classic dish. I love this Baba Ganoush via Jerusalem for so many reasons, perhaps best of all is the brilliant choice to add pomegranate kernals to the mix. In winter, the bright ruby jewels are a welcome sight contrasted with the bright lemon zest and intensely green herbs. As the kernals explode in your mouth with little bursts of tart juice, they contrast the smokey, salty, garlicky goodness of the eggplant. This is a dish where skimping on the olive oil both in quantity and quality isn’t the way to go. It adds so much body and flavor to the Baba Ganoush via Jerusalem that you should consider it carefully as an ingredient. I think I try a different olive oil every time I make this dish, and I still haven’t settled upon my favorite. It’s a … Continue reading →

Lima Bean Gratin

Posted on by November 21, 2014

Sometimes the Thanksgiving dish that really blows you away is what you were least expecting, like this Lima Bean Gratin did on my Caribbean Thanksgiving Menu. I often make a gratin for Thanksgiving, but it rarely steals the show. Gratins are great make ahead dishes, and this Lima Bean Gratin is no different in that regard. Gratins are rich and creamy and something you wouldn’t make for a normal dinner, so that makes them special. Also, since I love really spicy things and tend to cook spicy even at Thanksgiving, (for example, my Thanksgiving Jerk Turkey Drumsticks) a gratin is excellent for cooling off your less spice inclined friends. This Lima Bean Gratin does all that and more. In fact, this was the most commented on dish of my Caribbean Thanksgiving Menu. It has just a touch of heat in the cream and lots and lots of leeks and shallots for lots and lots of flavor. Add some parmigiano reggiano and parsley laced breadcrumbs for the crunchy topping. Hey, I would never steer your wrong, and you’re onto something great with my Lima Bean Gratin. In the case of this Lima Bean Gratin, the dish that’s supposed to be the … Continue reading →

Sweet Potatoes Cranberry Glaze

Posted on by November 3, 2014

Tis’ the season when Dirty Laundry Kitchen turns into Thanksgiving central starting off with this recipe for Sweet Potatoes Cranberry Glaze. I can’t take credit for this recipe, it’s one that I use almost as written by Marcia Miesel for Food and Wine. It’s one of the Thanksgiving recipes that I’ve made more than once, and that’s saying something. I like to try new things every year, and if I come back to something, it has to be really good. I made it originally as part of my Thanksgiving 2011 menu, but it has definitely come up again since then. The Sweet Potatoes Cranberry Glaze is an interesting dish, because the baking time is really long. The first time I made it I thought it might even be an error. I intended to change that part of the recipe for sure, but as it turned out, it’s really good. They definitely don’t seem mushy and overcooked and the dish is gorgeous, so it’s fun to include on the table. It’s a dish that should be served in the pan it’s baked in, so if you have a really beautiful oven to table pan, this is the dish to use it … Continue reading →

Maple Nutty Brown Ale Acorn Squash

Posted on by October 27, 2014

When your sister is a winemaker, people often ask about what winemakers drink. And the truth of the matter is that a lot of the time, winemakers drink beer. Especially during times of heavy tasting, it’s important to keep their palette focused and fresh and aside from the fatigue of constant tasting, too much wine can become boring, believe it or not. And when you’re drinking beer, sometimes cooking with beer is a nice complement as well. This Maple Nutty Brown Ale Acorn Squash is a recipe my sister came up with for me. We made it together last fall while we were talking on the phone one night and both really loved it. Unfortunately for you, I never got around to posting it. It’s the perfect side for a Fall meal. Over the past year, I served it with a Pork Tenderloin and Roasted Brussels Sprouts once or twice, but sometimes Marc and I eat Maple Nutty Brown Ale Acorn Squash for dinner as an entrée in an of itself, perhaps topped with a few spicy pecans. Maple and Ale Acorn Squash is full of flavor and very beautiful so while it is easy enough for just a party … Continue reading →

Tomatoes on a Fence

Posted on by November 10, 2014

I’ve now had the pleasure of dining at Blue Hill in New York a couple of times. Last fall, I took my parents when they were in town visiting, and it was the catalyst for these beautiful photographs. Of course the whole meal was wonderful, but to my dad, who is a master craftsman when it comes to all things carving a woodworking, the highlight was the amuse bouche. Tomatoes on a Fence is a tribute to both Blue Hill, and my father, who share the gift of helping others see the art in the beauty of the natural word and appreciation for the nourishment we take from it. The amuse was in many ways, the simplest of things. It featured tiny heirloom vegetables blanched or served raw on a “fence”. Dad was so entranced by the beautiful fence that he made me one for Christmas. It’s definitely not a serving item that I use all the time, as it really does require tiny vegetables to make the scale work, but I couldn’t pass up the chance to share this lovely sculpture with you during the height of heirloom tomato season. The beautiful tomatoes look like precious gems or painstakingly … Continue reading →