Archive | Sides

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/

var addthis_config = {"data_track_clickback":true,"ui_atversion":300,"ignore_server_config":true}; var addthis_share = {}; var addthis_product = "wpp-5.3.5"; var wp_product_version = "wpp-5.3.5"; var wp_blog_version = "4.7.5"; var addthis_plugin_info = {"info_status":"enabled","cms_name":"WordPress","plugin_name":"Share Buttons by AddThis","plugin_version":"5.3.5","anonymous_profile_id":"wp-5993d10bae27bd8bd153da2e870c2857","plugin_mode":"WordPress","select_prefs":{"addthis_per_post_enabled":true,"addthis_above_enabled":false,"addthis_below_enabled":false,"addthis_sidebar_enabled":false,"addthis_mobile_toolbar_enabled":false,"addthis_above_showon_home":true,"addthis_above_showon_posts":true,"addthis_above_showon_pages":true,"addthis_above_showon_archives":true,"addthis_above_showon_categories":true,"addthis_above_showon_excerpts":true,"addthis_below_showon_home":true,"addthis_below_showon_posts":true,"addthis_below_showon_pages":true,"addthis_below_showon_archives":true,"addthis_below_showon_categories":true,"addthis_below_showon_excerpts":true,"addthis_sidebar_showon_home":true,"addthis_sidebar_showon_posts":true,"addthis_sidebar_showon_pages":true,"addthis_sidebar_showon_archives":true,"addthis_sidebar_showon_categories":true,"addthis_mobile_toolbar_showon_home":true,"addthis_mobile_toolbar_showon_posts":true,"addthis_mobile_toolbar_showon_pages":true,"addthis_mobile_toolbar_showon_archives":true,"addthis_mobile_toolbar_showon_categories":true,"sharing_enabled_on_post_via_metabox":true},"page_info":{"template":"categories","post_type":""}}; if (typeof(addthis_config) == "undefined") { var addthis_config = {"data_track_clickback":true,"ui_atversion":300,"ignore_server_config":true}; } if (typeof(addthis_share) == "undefined") { var addthis_share = {}; } if (typeof(addthis_layers) == "undefined") { var addthis_layers… Read More
Continue Reading

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/

Continue Reading
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/

Continue Reading
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.
Read More

Continue Reading
Photo by Janelle Shank

ROASTED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from Epicurious.com.

ROASTED RADISHES

Ingredients

  • Serving: 4 side-dish servings
  • 20 medium radishes, washed and quartered
  • 1–2 tablespoons olive oil
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 450°.
  2. Grease a 9x13-inch baking sheet with olive oil or butter.
  3. In medium bowl, stir together radishes and olive oil until radishes are coated. Pour onto prepared baking sheet; sprinkle lightly with salt. Roast in oven, stirring occasionally, about 18 minutes or until fork pierces a radish easily. Add an additional pinch of kosher salt, if desired. Move radishes to serving bowl and set aside; keep warm.
  4. Preheat small skillet over medium-high heat. Add butter and a pinch of kosher salt, and cook until butter browns, about 3 minutes. Swirl skillet frequently to prevent burning. Remove skillet from heat; cool for 1 minute and stir in fresh lemon juice. Note: If you add the lemon juice too soon, the butter will spatter.
  5. Pour brown butter over radishes and stir to coat. Serve immediately.
http://edibleomaha.com/recipes/roasted-radishes/

Continue Reading
Photo by Janelle Shank

PICKLED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from GardenTherapy.ca/pickled-radishes/

Auto Draft

Ingredients

  • Serving: 6
  • 2 clean canning jars with lids
  • 20 radishes, rinsed and very thinly sliced
  • 2 whole peeled garlic cloves
  • ¾ cup water
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons sea salt
  • 3 tablespoons honey

Instructions

  1. Add radishes and 1 clove of garlic to canning jars until packed tightly. Set aside.
  2. In small saucepan over medium heat, stir together water, vinegar, salt and honey until everything is dissolved.
  3. Pour hot liquid in jars until contents are covered. Cool completely and close tightly with lids; place jars in refrigerator.
  4. The radishes are ready to eat after 24 hours, and can be stored in the refrigerator for up to 3 weeks.
http://edibleomaha.com/recipes/pickled-radishes/

Continue Reading
omaha3

Winter Squash Dinner Rolls

Winter Squash Dinner Rolls

Ingredients

  • 1½ cups cubed squash
  • (buttercup, butternut, acorn
  • or other winter variety),
  • cooked and mashed
  • 2 packages active dry yeast
  • ½ cup warm water (110°)
  • 6 cups all-purpose flour
  • ½ cup granulated white sugar
  • 2 teaspoons salt
  • ½ cup shortening
  • 1 cup milk, scalded and cooled
  • 1 egg white, optional

Instructions

  1. Preheat oven to 400°.
  2. Drain mashed squash and pat dry.
  3. In a small bowl, dissolve yeast in warm water.
  4. Combine 5 cups of flour with sugar and salt in a large bowl. Stir in yeast mixture; add shortening, squash and scalded, cooled milk. Mix well.
  5. Stir in the remaining flour, ½ cup at a time, beating well after each addition.
  6. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  7. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise at room temperature until doubled in volume, about 1 hour.
  8. Divide the dough into 12 equal pieces and form into rounds.
  9. Place the rounds in a lightly greased 9x13-inch baking pan.
  10. Cover with a damp cloth and let rise
Read More

Continue Reading

Whole Wheat Baguette

 

Whole Wheat Baguette

Ingredients

  • 2½ cups freshly ground white-wheat flour
  • (or white whole wheat flour)
  • 4 cups all-purpose flour
  • 3 cups warm water (110°)
  • 1½ tablespoons active dry yeast
  • 1½ tablespoons kosher salt

Instructions

  1. To prepare the dough: Mix the wheat and all-purpose flour together in a medium bowl and set aside. Combine the water, yeast and salt in a large 5-quart bowl or resealable, lidded (but not airtight) plastic food container.
  2. Add flour mixture to the bowl containing the wet ingredients and mix with a wooden spoon or wet hands.
  3. Loosely cover the container with a lid. Let the dough rise at room temperature for 2–5 hours, or until it begins to collapse or flatten on top.
  4. Preheat oven to 450°. Place a baking stone or upside-down cookie sheet on the middle rack and an empty broiler tray on a lower shelf.
  5. Sprinkle the surface of the dough with some flour and cut off ¼ of the dough.
  6. Cover the remaining dough with plastic wrap and place in the refrigerator until ready to use, up to 2 days.
  7. Dust the small piece with flour and shape it into a ball. Once it is cohesive, stretch the dough
Read More

Continue Reading

Kale Chips

Serving 4

  • 1 bunch kale
  • 1-2 tablespoons olive oil
  • Kosher salt, for sprinkling

Preheat oven to 350°.

Wash kale and thoroughly dry leaves in a salad spinner or with paper towels. Carefully remove the leaves from the thick stems and tear leaves into bite size pieces. Discard the stems.

Place kale in a large bowl and drizzle with olive oil. Rub oil onto kale using fingers, making sure to coat each piece. Spread kale on a cookie sheet and sprinkle with kosher salt. Bake until the edges are brown but are not burnt, approximately 10 to 15 minutes.

From Shari Gilg

Continue Reading

STUFFED SQUASH

Serving: 2

  • 1 medium (1.–2 pound) butternut squash
  • 1 small red apple, such asFuji, cored and chopped
  • ¼ cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup

Cut squash in half lengthwise. Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes.  Meanwhile, chop apple and mix with remaining ingredients. Carefully remove hot squash from microwave and turn over.  Stuff squash cavities with apple mixture and place back on plate, cut side up. Cover and microwave on high for 10–15 minutes.

Note: If using a squash with a wide trunk, score flesh into .-inch squares for even cooking.

From Julie Kolpin and Mary Oswald

Continue Reading

Facebook

Twitter