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Side Dish

Lebanese Spicy Roasted Potatoes (Batata Harra)

Here’s another one that we ate at a restaurant and then went home and made it for ourselves because it was so good. It’s roasted potatoes (restaurants are probably just as likely to fry them) tossed in a spicy garlic-cilantro dressing with lemon, kind of like gremolata gone wild.  I used about a quarter cup of cilantro in this because …

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Fiddlehead & Potato Salad

I think I have missed the wild leek season. I went into our back forest to check on our transplants, and they are doing well but not expanding. Give them another couple of decades, I guess. We don’t have any fiddleheads growing in our woods but I did find some in a local shop. They make a good addition to …

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Turnips with Bacon & Onion

I’ve done a fancier version of this before; Rutabaga with Bacon, Mushrooms & Onions, but it bears repeating, and turnips are bit different from their cousins the rutabagas. For one thing they cook much more quickly. I was delighted to find some Ontario turnips at the grocery store last week, but then I got them home and realized neither of …

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Parsnip Hash Browns

Not sure this quite constitutes a recipe, but it is what is happening around here at the moment. A few days ago we dug up a bushel of parsnips to make way for peas. Parsnips are available all winter for purchase and well into the spring, but it turns out that now we are growing them we mostly eat them …

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Trevor’s Champ

“boiled potatoesspring onionsbutter, grated cheeselittle milksalt, pepper Mashed together. Carrots may also be added. “                                               from Dad’s cookbook, circa 1983 Champ is so simple it is hardly a recipe, but please indulge me as I indulge myself in some nostalgia. Circa 1983 was a bit later than I would have expected …

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Pan-Cooked Sweet Potatoes with Balsamic Drizzle

Sweet potatoes from raw to on the table in 20 minutes! It always seems to take more like an hour and 20 minutes to roast them, even when they are cut up and cooked at a reasonably high temperature. You will have to watch them more closely but such is life. Also when I say “1 large or 2 medium” …

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Green Quinoa Tabbouleh – Going Against the Grain

Like I said in the intro, I’ve never been a huge fan of quinoa, or tabbouleh, but for some reason absolutely love this green quinoa tabbouleh. Maybe it’s the size of the grain, which is actually a seed, or the less wheaty flavor, but for me this vibrant, bracing salad is significantly better with quinoa instead of the traditional bulgur …

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Celeriac Zeytinyagli

We saw quite a few of these “Zeytinyaglis” when we were in Turkey; that is to say, vegetables cooked with olive oil and served warm to cool. This one is excellent for late winter or early spring, since the only things it calls for that are not available are the peas – but you can use frozen – and the …

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Rumbledethumps

So what, you may ask, are – is? – Rumbledethumps? It’s simple, really: it’s another one of those oddly-named British dishes consisting mostly of potatoes and cabbage, in this case from Scotland. The name is presumed to come from the sound of everything being mashed up together. This is a bit fancier and more complex than champ or colcannon, requiring …

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Za’atar Roasted Sweet Potatoes

There isn’t much to this, but that’s fine. It’s a nice variation on the theme of roasted sweet potatoes.  And since I think that’s the shortest introduction I’ve ever written, I’m going to take a moment to rant about the quality of dried thyme that’s been commercially available for the last few years, since that’s commonly an ingredient in za’atar. …

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