Archive | Sides

Photo by Mary Oswald

Caramelized Beets and Onions

Photo by Mary Oswald

Yield: 4 servings

1 pound medium beets, trimmed of ends
1 tablespoon butter
1 medium onion, thinly sliced
2 tablespoons sugar
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper

Place beets in a large stockpot and cover with water. Bring to a boil; cover and cook for 35 to 40 minutes or until tender. Drain, reserving 4 tablespoons liquid. Remove beets and cool 10 minutes. Once cool, peel and cut into matchsticks; set aside.

Add butter to a large skillet over medium heat. When melted, add onions and sauté until tender. Add sugar and vinegar to the skillet and stir to combine. Cover and cook for 10 to 15 minutes, stirring frequently, until onions are golden brown.

Remove lid, add beets and stir. Sprinkle salt and pepper on mixture and stir in reserved cooking liquid. Cover and cook for 5 minutes or until heated through. Serve immediately.

––Recipe adapted from Taste of Home

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Photo by Trisha Hughes

Pea Salad

Photo by Trisha Hughes

Yield: 8 servings

2 pounds fresh peas, shucked and rinsed
½ cup sharp cheddar cheese, shredded or finely diced
½ cup mozzarella, shredded or finely diced
1 cup chopped red onion
1 cup homemade mayonnaise (see recipe)
⅓ cup bacon, cooked and chopped (optional)
Salt and pepper to taste

Combine ingredients, stir gently and cover. Refrigerate for 3 to 4 hours before serving.

Recipe developed for Edible Omaha by Julie Kolpin

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Photo by Trisha Hughes

Spicy Carrots, Parsnips and Sweet Potatoes

Photo by Trisha Hughes

Yield: 4 servings

2 pounds sweet potatoes
6 medium parsnips, about 6 inches in length
6 medium carrots, about 6 inches in length
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ cup plus 2 tablespoons extra-virgin olive oil

Preheat oven to 400°. Line a baking sheet with parchment paper or coat with nonstick spray.

Peel potatoes, parsnips and carrots or scrub thoroughly if leaving skins on. Cut vegetables to be uniform in size, approximately 2-inch-thick pieces.

Place the vegetables into a large bowl and add ¼ cup oil, tossing to coat. Add salt, pepper and cayenne pepper and mix thoroughly adding additional oil as needed to coat vegetables.

Spread mixture onto prepared baking sheet.

Bake for 50 to 60 minutes until edges are brown and vegetables are fork-tender.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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vegetable_chips3-TH

Vegetable Chips

Photo by Trisha Hughes

Yield: 4 servings

2 large beets
2 large parsnips
2 large potatoes
2 large sweet potatoes
2 small butternut squash, peeled
Vegetable or grape seed oil, beef tallow or lard (enough to be 3 inches deep in a pan or fryer when heated)
Sea salt

Prepare one bowl of salted cold water (1 teaspoon salt per 4 cups of cold water) for each type of vegetable and set aside. Wash the vegetables. Use a mandolin, sharp knife or vegetable peeler to create very thin, uniform slices of each. Place each kind of vegetable in a bowl of salted water for 10 minutes, remove and dry completely.

Heat oil in a large, deep pan over medium-high heat to 300°. When oil is hot, fry the beets, then parsnips, potatoes and squash separately in small batches in the same pan until golden brown and crispy. Remove from oil, drain and sprinkle with sea salt. Serve when cool or store in an airtight container for 2 days.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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Photo by Trisha Hughes

Roasted New Potatoes with Garlic Scapes

Photo by Trisha Hughes

Yield: 8 servings

1 pound new potatoes, cleaned and dried
1 bunch garlic scapes, chopped into 1-inch pieces (about ½ cup)
4 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, optional
Kosher salt and pepper, to taste

Preheat oven to 450°.

Cut potatoes evenly into pieces roughly the size of your thumb. Put potatoes in a medium bowl and add garlic scapes; drizzle with oil and sprinkle with the lemon juice. Toss to combine all the ingredients. Spread evenly on a baking sheet coated lightly with nonstick spray and season with kosher salt and pepper. Roast potatoes for 20 minutes or until fork tender. Remove from oven and serve immediately.

—Recipes developed for
Edible Omaha by Julie Kolpin and Mary Oswald

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Veggie Stir-Fry with Root Beer Sauce

 

 

Veggie Stir-Fry with Root Beer Sauce

Yield: Serving 4

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Ingredients

  • 2 tablespoons olive oil
  • ½ medium red onion, sliced thin
  • ½ long red chili pepper, halved, seeds removed and thinly sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1 bunch broccoli, rinsed and cut into florets
  • 1 cup snap peas
  • 2 ribs celery, finely chopped
  • ¼ cup naturally brewed soy sauce
  • ¾ cup Purple Cane Road Root Beer
  • ½ cup raw natural honey
  • 2 cloves garlic, finely chopped

Instructions

  1. Place large skillet or wok over medium-high heat.
  2. Add olive oil and heat through.
  3. Slowly add vegetables, stirring to coat, and sauté until crisp-tender and vegetables are bright in color, about 5 minutes. Remove from heat.
  4. In a separate saucepan, combine soy sauce, root beer, honey and garlic. Place over medium-high
  5. heat and stir constantly until reduced and thick. When the mixture coats a spoon, remove from heat and pour over the vegetables.
  6. Serve over brown rice.
http://edibleomaha.com/recipes/veggie-stir-fry-with-root-beer-sauce/

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Photo by Mary Oswald

Gazpacho-Filled Cucumber Cups

Photo by Mary Oswald

 

Gazpacho-Filled Cucumber Cups

Yield: Serving 6

Ingredients

  • Cucumber Cups
  • 3 medium cucumbers, washed
  • Peel the cucumbers lengthwise, leaving thin stripes of the green skin as a jaunty decorative touch. Cut the cucumbers horizontally into two or three sections (depending on length), and then cut off the ends so the sections will stand up. Carefully scoop out the seeds from the upper ⅔ of each section to form a cup. Fill with gazpacho and serve immediately.
  • Gazpacho
  • 4 medium tomatoes, chopped
  • 1 large cucumber, peeled, seeded and roughly chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 tablespoon sherry vinegar
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • Purée all ingredients except olive oil in blender or food processor until smooth.
  • Ladle gazpacho into bowls or spoon into cucumber cups. Drizzle with oil.

Notes

Recipe adapted from Vegetarian Times

http://edibleomaha.com/recipes/gazpacho-filled-cucumber-cups/

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Gram’s Green Beans

 

 

Gram's Green Beans

Yield: Serving 6

Ingredients

  • 1 pound fresh green beans
  • 3 slices bacon
  • ½ cup onion, diced
  • Salt and pepper to taste
  • 1 tablespoon apple cider vinegar

Instructions

  1. Rinse green beans and trim ends, pat dry.
  2. Chop bacon into 1-inch pieces.
  3. Place large skillet on stovetop and heat to medium-high. Add green beans and bacon, and cook until bacon is almost crisp and green beans are just beginning to change to a bright-green color, about 7–10 minutes.
  4. Add onion and cook for an additional 5 minutes, or until onions are translucent, bacon is crisp and green beans are crisp-tender.
  5. Add salt and pepper and stir.
  6. Remove from heat. Add vinegar, and stir to combine.
  7. Serve immediately.

Notes

Recipe from Clara Birks

http://edibleomaha.com/recipes/grams-green-beans/

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Photo by Melissa Cole

Caprese Stuffed Tomatoes

Photo by Melissa Cole

 

Caprese Stuffed Tomatoes

Yield: Serving 6

Ingredients

  • 12 large cherry tomatoes, rinsed
  • Salt and pepper
  • 12 fresh basil leaves
  • 12 fresh mozzarella pearls (balls)
  • 3 tablespoons Vine + Branch 18-Year Barrel-Aged Balsamic Vinegar

Instructions

  1. Slice off tomato tops and hollow out with a small spoon.
  2. Sprinkle inside of tomato with salt and pepper, and gently place a basil leaf inside.
  3. Drop a mozzarella ball inside tomato on top of the basil, and drizzle with balsamic vinegar.
  4. Serve immediately or refrigerate up to 2 hours.

Notes

Recipe courtesy of Vine + Branch

http://edibleomaha.com/recipes/caprese-stuffed-tomatoes/

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Photo by Melissa Cole

Grilled Corn

 

Photo by Melissa Cole

Grilled Corn

Yield: Serving 6

Ingredients

  • 6 ears fresh sweet corn, husks on
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1–2 tablespoons butter (optional)

Instructions

  1. Soak the corn in cold water for 15 minutes, making sure it is completely covered with water. While the corn is soaking, preheat the grill to medium heat or 350°.
  2. Remove corn from water, pull the husks back and remove the silk, making sure the husks stay attached to the cob. Brush the corn kernels with olive oil and sprinkle with salt and pepper. Bring the husks back up over the corn cob, and tie with twine or a piece of corn husk.
  3. Place the corn on the grill and cook for a few minutes on each side, rotating when one side is charred. Once all sides are brown, place cobs on an indirect heat source in grill and close the cover. Cook for about 15 additional minutes, or until you can see the corn kernel shape through the husk and the husks begin to pull away from the tip of the ear.
  4. Remove the corn from the grill. Peel back husk and remove any remaining silk.
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