This colorful combination of sauteed vegetable is as appealing to the eye as it is to the tongue.  Fresh spinach is wilted into this medley of Italian spiced vegetables in this easy-to-prepare, delicious dish.  Finished with some red pepper flake and finely grated Parmesan cheese, this could easily become one of your families favorite way to have their vegetables.

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Italian Vegetable Medley with Wilted Spinach

Squash, onion, and peppers sautéed until tender tossed with fresh spinach make a colorful and delicious side dish to most any meal.

Course Side Dish

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 2-3 Tablespoons extra virgin olive oil
• 1 yellow squash, sliced
• 1 small zucchini squash, sliced
• 1 red pepper, seeded and sliced
• 1 green pepper, seeded and sliced
• 1 medium-sized white onion, sliced
• 4-5 cloves of garlic, thinly sliced
• 1½ teaspoons Italian herbs
• Salt & Pepper, to taste
• 2 cups fresh spinach, loosely packed
• 1 teaspoon Red pepper flake, optional
• ¼ cup finely grated Parmesan cheese, optional

Instructions

• Cut squash, peppers, and onion into similar sized pieces. Different shapes will make your dish more interesting. Cut garlic into thin slices
• Heat a large skillet over medium-high heat. Add olive oil. When oil is shimmering add squash, peppers, onion, and garlic. Stir to coat all vegetables with oil.
• Add Italian spice. Lightly season pan with salt.
• Stir vegetable to cook evenly about 15 minutes or until tender.
• When vegetables are tender, remove pan from heat and add spinach. Toss to mix. The heat from the vegetable will wilt the spinach.
• Add red pepper flake and Parmesan cheese if desired.

Notes

Cook the vegetables to your families liking. I prefer a little crunch on my veggies so I cook them for a shorter amount of time.

Red pepper flake and Parmesan cheese make a nice addition.

The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese. No gravy needed for these potatoes. Revived from a 1960’s family recipe, this retro dish is as easy to make as it is to eat, and very well could become one of your families favorites.

This recipe was a favorite of my Dad’s sister Eleanore.  Growing up, holidays were rotated around between our relatives homes. We often enjoyed Thanksgiving at my Aunt and Uncles house, where she would always serve them.

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Mashed Potatoes Gratin

The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese.

Course Side Dish

Cuisine American, Retro

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author Christoph

Ingredients

• 5 cups potatoes, cooked and mashed
• 2 cups cottage cheese, small curd
• 1 cup sour cream
• ½ cup white onion, chopped
• ½ cup gruyere, shredded (optional)
• 2 teaspoons salt
• ½ teaspoon white pepper
• 1 teaspoon garlic powder
• 1½ cups sharp cheddar cheese, shredded
• 3 tablespoons parsley, chopped

Instructions

• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.

Notes

I hope you enjoy these potatoes as much as our family does. They also make a great side dish for barbecue season. Try adding some diced green chilies and bacon. YUM!

I love onions. All kinds and in almost any application, however I must confess I was a bit leery about this one. I had seen this concept a few times, prepared in varying manners, but it just seemed like even for me it might be too much onion. Well I finally got around to making these grilled blue cheese and bacon stuffed onions, and am here to tell you, I am a fool. The time I have wasted not enjoying this delight is really a shame.

The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world. If I had a steak house, this little gem would certainly be one of the choices marked as “house specialties”, right along with twice baked sweet potatoes and corn souffle.

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Grilled Blue Cheese & Bacon Stuffed Onions

The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world.

Course Side Dish

Cuisine American, Steak House

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Christoph

Ingredients

• 4 large-sized sweet onions Vidalia, Maui sweets, sweet yellows
• 1 stick butter room temperature
• 2/3 cup blue cheese crumbled
• 4 strips bacon crisped and crumbled
• 1/2 teaspoon dried thyme crushed
• salt and pepper to taste

Instructions

• Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
• In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
• Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
• Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
• Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
• Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
• Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

Notes

I was complete amazed how the cheese did not "run away" and how the onion took on such a mild flavor. I hope you will give this one a try, I really think you will like it.

Bacon and green beans. Now who wouldn’t like that? This simple to prepare dish is a “seconds please” way to serve green beans at your table.

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Bacon Wrapped Green Bean Bundles

Green beans wrapped in bacon with a hint of lemon make an easy and delicious vegetable for any meal or your holiday buffet.

Course Side Dish

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Christoph

Ingredients

• Fresh green beans, whole
• Bacon strips, cut in half
• Olive oil
• Lemon zest

Instructions

• Begin by heating the oven to 350° F. Lightly oil the bottom of a shallow baking dish.
• Wash and dry the green beans. Trim the ends and discard any beans that have damage.
• Halve the bacon and wrap it around 6 – 8 beans. Place the bundles in the baking dish an inch apart (this will allow air to circulate and cook evenly).
• Drizzle the bean bundles with olive oil and place in the oven for about 45 minutes or until the bacon is crisp.
• Remove from the oven and lightly season with salt and pepper. (Remember the bacon adds sodium so go light on the salt).
• Grate with lemon zest for a bit of added flavor.

Often considered only for use in salads or on a crudité tray, the radish is also delicious roasted. This round red root takes on an unexpected mellow, rich flavor that works well with the taste and texture of the cauliflower when roasted. The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

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Roasted Cauliflower and Radishes

The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

Course Side Dish

Cuisine American, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 pound cauliflower cut into bite size pieces
• 1 bunch of radishes cleaned and cut in half
• olive oil
• salt and pepper to taste
• red pepper flake

Instructions

• I use my 13″ x 9″ shallow glass baking dish for roasting vegetables. I start by drizzling about 2 tablespoon of olive oil in the bottom of my pan. Next I add the cauliflower (cut into bite size pieces), and radishes (quartered or halved depending on size) to the pan and toss to evenly distribute the oil.
• The term roasting refers to cooking food uncovered, and at a high temperature. For this dish I set my oven to 400° F. Place the pan in the hot oven and roast for 20 minutes. Toss well to ensure even roasting. Return to the oven for another 15 – 20 minutes.
• When the cauliflower has taken on a light golden color, remove from oven and sprinkle with sea salt and pepper.
• A bit of red pepper flake adds a nice touch if desired.

Notes

Depending on your oven and the size of the vegetables you may require more or less roasting time.

When it comes to a crowd pleasing side dish that is simple to make, this corn souffle, also sometimes called spoon bread, is the perfect answer. Whether served family style at a BBQ, or dressed up for a formal occasion, this delicious corn cake will become the star of the show.

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Corn Soufflé aka Spoon Bread

When it comes to a crowd pleasing side dish that is simple to make, this corn souffle, also sometimes called spoon bread, is the perfect answer.

Course Side Dish

Cuisine American, Southern

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 1 box jiffy corn bread mix
• 1 can whole corn, drained
• 1 can creamed corn
• 1 cup sour cream
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 eggs, beaten
• ¼ cup butter
• ¼ cup onion, minced
• ¼ green pepper, finely diced

Instructions

• Combine first six ingredients in a large mixing bowl.
• Sauté onions and green pepper over medium heat in butter until onions become translucent. Add to mixture (include all butter) and mix well.
• Beat eggs and fold into mixture.
• For individual servings spoon into greased ramekins.
• The corn souffle can also be made “family style” by using a medium-sized casserole or souffle dish.
• Bake individual size servings at 350° F for about 45 minutes. Large dish requires more time, about 55 minutes.
• Top should be golden brown and the center firm, test by inserting a knife.

Notes

Green peppers and onions are optional. For a variety try roasted red peppers or green chilis. Or how about bacon?!

For a lot of folks, the mere mention of the tiny cabbages known as Brussels sprouts results in an audible “yuck”. And funny how many children have suddenly lost their appetites at the sight of these little green orbs on the dinner table. Like canned peas and spinach, the sprouts have usually been served, cooked beyond recognition by mothers with good intentions, trying to get their families to “Eat your vegetables, they’re good for you!”.

But where did these miniature cabbages come from? It seems the Romans may have been responsible for the forerunner to the sprout, cultivating them in ancient Rome. It was in the 13th century when the sprouts appeared in the area we know today as Belgium. The plant was named for the capital city Brussels, even though this cruciferous creation has never been believed to have actually grown there.

Brussels sprouts grow best in a cool moist climate where temperatures range from 45°F to 70°F, and are thought to have their best flavor after a stiff frost. The sprouts are not really sprouts at all, but are actually buds that form along the sides of  two to four foot stalks. The largest producers in Europe today are found in the Netherlands and Germany. On this side of the pond the sprouts are farmed along California’s central coast, and in Mexico during their winter months. Brussel sprouts are part of the same family as cabbage, collard greens, broccoli, kale, and kohlrabi. They are very high in vitamins A and C, and are believed to protect against colon cancer.

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Brussels Sprouts with Bacon

Lightly browned brussels sprouts cooked with bacon until tender.

Course Side Dish

Cuisine French

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• ½ pound of bacon, cut into 1″ pieces
• 1½ cup onion, chopped
• 4 cloves of garlic, chopped
• 3 medium sized carrots, diced
• 5 to 6 cups chicken stock
• olive oil

Instructions

• Begin by choosing a large heavy pan with a tight fitting lid. Drizzle a small amount of olive oil in pan and render bacon over medium heat. Remove bacon when crisped and pour fat into container to reserve.
• Add chopped onion and carrots to the pan and sautée for about 10 minutes or until onions become translucent. Add small amounts of the bacon renderings as needed.
• Add Brussels sprouts. Cook to lightly brown, stirring occasionally to achieve an even color. Add garlic and return the crisped bacon to the pot, stirring to combine. Cook for a minute to bloom the garlic.
• Add enough chicken stock to just cover the sprouts. Place lid on pot, reduce heat and simmer for 20 minutes.

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