Side dishes

Panzanella – Tuscan Bread Salad from Blue Apron

This is really good and Henry accidently made it even better when he added the pork sauce to the salad.  It was so good I had to make it again from scratch.  I made it with a meatloaf recipe I like instead of the pork.  I used the meatloaf drippings to saute the veggies and give it flavor but any…

Gobi Manchurian

This is such a cool recipe!  It took me a while to find out how to make it and this recipe nails it.  I have well documented photos because I always want to remember this recipe.  It comes from Saveur Magazine.  I first tasted this at an Indian/Chinese restaurant in Washington DC and loved it!  It is not that hard…

Roasted Beet Marcona Almond Salad

INGREDIENTS 2 1/2 pounds medium red or golden beets, scrubbed and trimmed 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 2 tablespoons sugar 1 tablespoon light corn syrup Salt Pinch of cayenne pepper 1 cup marcona almonds (I used Trader Joes with rosemary, so good!) 1/2 cup fresh tangerine juice 2 tablespoons sherry vinegar 1 tablespoon…

Roasted Zucchini with Tomato, Garlic and Herbs de Provence

This came from an old “Cooking Club”.  Cindy Pereira made this and I really like the cool shape and simple preparation and great flavors.  I included it in a few past Thanksgiving meals and resurrected it this last Thanksgiving. Directions: Take each zucchini and slice through 3 or 4 times without cutting the stem.  Insert a sliver of sliced garlic…

Indian Style Cauliflower Rice

I had cauliflower rice for the first time at this new Indian restaurant in my neighborhood called Inday.  They are trying to be like a hipster Indian version of Chipotle.  One of the choices for rice is this “not rice” made with shredded cauliflower and brussel sprouts.  It intrigued me so I tried it and it was really good.  Turns…

Smashed Potatoes copied from Umami Burger

Umami Burger is where I first tasted these.  I wasn’t sure what a smashed potato is then.  This is it!   All you do is boil little baby potatoes in very salted water with the skin on until they are very soft.  Drain and once they are not too hot, smash them between the palms of your hands.  Not too…