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Photo by Janelle Shank


Photo by Janelle Shank

Originally appeared in the Spring 2012 issue of Edible Omaha

Yield: 2–3 servings

1 tablespoon extra-virgin olive oil
Salt and pepper
Fresh, seasonal herbs
1 pound asparagus (about 1 bunch), washed and trimmed
Lemon juice

Preheat grill.

In large, re-sealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks and coat.

Grill over high heat for 2 to 3 minutes, or until tender, turning once. Sprinkle with lemon juice and serve immediately.

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Honey Roasted Carrots with Coriander

Photography by Margaret Davenport

By Jeffrey Miller, Executive Chef of the Timber Dining Room at Lied Lodge

1 pound peeled carrots (leave whole, if small, or slice into quarters lengthwise)
1 teaspoon Nebraska Screw Press White Grape Seed Oil (found at Old World Oil & Vinegar)
Salt and pepper to taste
1 teaspoon whole coriander seeds
¼ cup honey

Preheat oven to 450°.

Bring 4 quarts of water to a boil. Season generously with salt. Blanch the carrots for approximately 1 minute or until slightly softened. Then drain carrots and place on a roasting pan. Drizzle with oil, season with salt and pepper, and roast in the preheated oven for about 10 minutes.

Heat a sauté pan over medium heat. Add coriander seeds to the dry sauté pan. Toast for approximately 1 minute, stirring often to prevent burning.

Stir in honey and remove from heat.

Remove carrots from oven and drizzle with the honey and coriander. Return to the oven for another 10 to 15 minutes or until you start to see a little color on the top of the carrots.

Remove from oven and allow to cool slightly.

Before serving, spoon any excess honey and coriander from the roasting … Read More

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Photography by Margaret Davenport

Roasted Young Potatoes with Broccolini

By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria

Photography by Margaret Davenport

Yield: 3–4 servings

1 pound young potatoes, cut as desired
1 tablespoon extra-virgin olive oil
Chopped chives and fresh parsley to taste
Salt and pepper to taste
1 tablespoon unsalted butter
6 ounces broccolini, trimmed
Toasted hazelnuts
Preheat oven to 375°.

Toss potatoes in a bowl with olive oil, herbs and salt and pepper. Place on a parchment-lined roasting pan and roast in the preheated oven for 16 minutes or until potatoes are cooked through.

Melt butter in a large skillet over medium heat. Add broccolini and roasted potatoes. Sauté until broccolini is tender. Garnish with hazelnuts and additional salt and pepper to taste. Serve immediately.

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Photography by Margaret Davenport

Roasted Fingerling Potato Salad

By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center

Photography by Margaret Davenport

Yield: 4 servings

1 pound fingerling potatoes, cut into even-size pieces
½ pint grape tomatoes
1 teaspoon chopped garlic
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Mint Gremolata Dressing
3 ounces goat cheese (Place goat cheese in the freezer before starting the recipe for easier crumbling)

Bring 4 quarts of water to a boil. Season generously with salt. Add potatoes to water and cook 7–9 minutes until a fork pierces skin easily. Drain well.

Preheat oven to 425°.

Toss potatoes and tomatoes with garlic, olive oil, salt and pepper. Place on sheet pan and roast 12–15 minutes until nicely caramelized.

Toss warm vegetables and dressing together in a bowl. Season to taste with salt and pepper. Crumble goat cheese over the top and serve immediately.

Mint Gremolata Dressing

1½ tablespoons extra-virgin olive oil
1½ tablespoons lemon juice
Zest of 1 lemon
¼ cup chopped green onions
2 whole cloves of garlic, peeled
½ cup fresh parsley
¼ cup fresh mint
Salt and pepper to taste

Place all ingredients in food processor and blend until smooth.

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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 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


  • 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


  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.

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