can't forget the sides
can't forget the sides
- 261 Pins
muffin tin onion gruyere potato stacks
Side Dishes, Recipe, Muffin Tins, Tins Onions, Muffins Tins, Gruyere Potatoes, Potatoes Pancakes, Potatoes Stacked, Onions Gruyere
These are Stone Gable's muffin potatoes - gruyere, potatoes, onions, thyme done in individual serving sizes in a muffin pan -- BEST side dish ever for dinner!
Muffin tin gruyere potato pancakes
Muffin Tin Onion Gruyere Potato Stacks Muffin Tin Onion Gruyere Potato Stacks #sweetlife #recipe #food
GIVEAWAY AND MUFFIN TIN ONION GRUYERE POTATO STACKS
Roasted Rosemary Potato Salad
Fun Recipe, Side Dishes, Roasted Rosemary, Potatoes Salad, Potato Salad, Roasted Potatoes, Roasted Garlic, Pasta Salad Recipe, Rosemary Potatoes
Roasted Rosemary Potato Salad Roasted potatoes, red onion, sweet pepper, rosemary, and balsamic vinegar, topped with toasted pine nuts revives basic potato salad. Serve it warm or chilled.
Roasted Rosemary Potato Salad recipe. Looks pretty and tasty. Will make a good Memorial Day side dish.
Roasted Rosemary Potato Salad. Just needs some roasted garlic added...mmm!
MORE PASTA SALAD RECIPES
Roasted Rosemary Potato Salad
Ottolenghi's basmati and wild rice with chickpeas, fried onions, currants and herbs
Chicks Peas, Crispy Onions, Fries Onions, Con Ceci, Cipolla Croccant, Wild Rice With Herbs Recipe, Wild Rice Currant, Curries Chickpeas, Ottolenghi Basmati
rice with curried chickpeas, herbs & cranberries
Rice with chick peas, crispy onion, raisins and herbs
Riso con ceci, cipolla croccante, uvette ed erbe (Rice with chick peas, fried onions, dried cranberries or raisins, parsley and dill)
Ottolenghi's basmati and wild rice with chickpeas, fried onions, currants and herbs (website in Italian, but google chrome will translate)
Riso con ceci, cipolla croccante, uvette ed erbe
Mediterranean Hashweh Rice with Beef, Nuts and Raisins. Exceptional beef and rice recipe from The Mediterranean Dish. www.themediterran...
Ground Beef and Rice Recipe | The Mediterranean Dish
Lemon Pistachio Couscous
Israeli Couscous, Pistachios Couscous, Spending Time, Cous Cous, David Lebovitz, Lemon Pistachios Israeli, Pistachios Lemon Israeli, Couscous Recipe, Tara O' Brady
About two weeks ago I walked out on a pier that stretches into Lake Ontario. That pier runs parallel to another one, one that crops out from the edge of the neighbourhood where I grew up. It was a grey and windy day, with cotton batting clouds to almost the horizon, but you could still see Toronto from this shore. There was a queue of steamships, the kind my father used to sail, anchored in deeper water; they were waiting for their turn up the canal, or for a pilot to board, or something like that. The pier doesn't look that long until you've made it to its end — at which point you'll find a park bench, a collection of boulders, and a life preserver on a stand. Over the last two months, I finished my book. Recipes, headnotes, and photos, sent off into the world (really to the offices of my publisher). We've worked through one round of edits, the design is well underway, and in just less than seven months from now, it will be in bookstores. Then it will really, no-turning-back-now out in the world. Very soon I'll be able to share more, including, fingers crossed, a peek at the cover (!!) and some of the nitty gritty about what you'll find inside. It's funny. A friend told me recently that she thought I'd been quiet about the book, and I was speechless; flabbergasted even. (As an aside, flabbergasted is such a fine word.) From my perspective, I've lived and breathed this book for the last year or so. I've often heard it said that writing a book is like having a child, like the delivery part — the effort, the stress, the worry and then the relief and reward. For me, writing a book was like having a child. Not being in labor, but when the baby is home and you're tasked with the care of it. The Book was on my mind always, even when I was away from it. I went to it first thing in the morning, and put it to bed each night. Some nights, I went to bed with it, quite literally sleeping with a stack of pages on the nightstand. Now it's a Sunday afternoon and I'm reconstructing our dining room. When I was in the depths of the book I found it more productive if I could write right beside the kitchen instead of working upstairs. Even if I wasn't cooking from the manuscript, cooking while writing kept me in the proper mindset . So this table, intended to seat eight, currently seats a monitor, keyboard, mouse, printer, external hard drive, a stack of notebooks, another of books, my camera, its battery, a bottle of Tylenol, a pile of receipts, and a tin of cookies a friend sent me from Paris. One of the books in said stack, fittingly enough, is David Lebovitz's My Paris Kitchen. Since that book came out, it's not made it to my bookshelf, but rather has spent its days on this table or in my kitchen, since I've been using it so much. In the first week, we made David's croque-monsieurs twice, with lots of mustard and cornichons on the plate, and a salad of bitter greens to join them. Then I made two of his tapenades —the artichoke with rosemary and the green olive with almonds — for summer afternoon snacking, then, when the basil and vegetables were plentiful in our weekly CSA box, his soupe au pistou made quick work of the bounty. Now that the weather is cooling I'm eyeing the scalloped potatoes with blue cheese and roasted garlic and the roast lamb with braised vegetables and salsa verde. I have such faith in his recipes that the first time I made the dish that follows, I went for a double batch. It's a bowl of fat couscous studded with nuts and fruit, including preserved lemons. We had it warm with a roasted chicken and some green beans, then the next day I had it at room temperature with bronzed slices of halloumi. It was filling without too much heft, fragrant and refreshing with fruit. The pinch of cinnamon provided an elusive, purring sort of backnote of spice that was especially effective. This is such a useful book, full of the kind of recipes my family and I adore, including unexpected additions like caramel pork ribs, meatballs with sriracha, and naan stuffed with Laughing Cow cheese. And I've not even gotten started with the desserts (why hello, coffee cème brulée and carrot cake). My Paris Kitchen is beautiful. Ed Anderson's photography is stunning; he conveys the beauty of Paris as artfully as he does the food. Then there are David's essays; longer passages that give give context to the recipes, and offer a glimpse into his past experiences and his present days. He is sharply funny, charming, and so damn knowledgeable. This is the kind of book you want to spend some time with. Speaking of spending time, I've missed this. It's good to be back, and it's good to see you. LEMON-PISTACHIO ISRAELI COUSCOUS Recipe by David Lebovitz, from his book My Paris Kitchen. (Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved). The recipe and method as they are in the book, with my notes below. As David says in the headnote, orzo is a good substitute for the Israeli couscous. SERVES 4 to 6 INGREDIENTS * 1 preserved lemon * 1/2 cup (30 g) chopped fresh flat-leaf parsley * 2 tablespoons salted or unsalted butter, at room temperature * 1/2 cup (80 g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins) * 1/2 cup (65 g) unsalted (shelled) pistachios, very coarsely chopped (almost whole) * 3/4 teaspoon sea salt or kosher salt * 3/4 teaspoon ground cinnamon * 1 1/4 cups (225 g) Israeli couscous or another small round pasta * Freshly ground black pepper METHOD Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain the couscous and add it to the bowl, stirring until the butter is melted and all the ingredients are well mixed. Season with pepper and serve. NOTES (from Tara) * The same weekend I made this salad, my good friends Adam and Tamara catered an event with a salad of couscous with grapes and pine nuts. So inspired , I used diced red seedless grapes instead of the dried fruit, adding them once the couscous had cooled to warmish room temperature. * I went a bit generous with the herbs, using a mix of (mostly) parsley and cilantro — probably using about 3/4 cup (45 g) chopped herbs in total. * I bashed the few pistachios left in the jar to a powder in a mortar and pestle as garnish. * To serve, I layered the couscous with about 9 oz ( 255 g) halloumi, which had been cut into 1/4-inch slices and fried in a medium-hot nonstick pan until they were golden on both sides. * If you don't have preserved lemons, this quick version from Mark Bittman is quite good and only takes a few hours of sitting at room temperature. The ratio of lemons to salt and sugar is 1 : 1 teaspoon : 2 teaspoons, so you can do as many or as few lemons as you'd like. If using these lemons, simply mince the flesh and peel very finely and add them, along with accumulated juices, to the bowl in Step 1.
Pistachio Lemon Israeli Couscous | Tara O'Brady
Lemon Pistachio Israeli Cous Cous
Lemon Pistachio Couscous by David Lebovitz via Seven Spoons
david lebovitz' lemon pistachio israeli couscous***
To Spend Time — seven spoons
Another Pinner: This is the Greek rice with feta I've made for years that everyone wants the recipe for. Soo good.
Greek Lemony, Side Dishes, Kittencal Greek, Full Flavored, Greek Food, Amount Lists, Kittencal'S Greek, Lemony Rice, Flavored Rice
Kittencals Greek Lemony Rice With Feta
Greek rice with feta- so tasty! I did it with quinoa last night- great side dish for lamb!!
Kittencal's Greek Lemony Rice With Feta....minus the olives
Kittencal's Greek Lemony Rice With Feta
These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.
Greek Souvlaki, Potatoes Nuggets, Side Dishes, Gluten Recipe, Herbs Roasted Potatoes, Roasted Chicken, Healthy Recipe, Lambs Dinner, Lemon Herbs
These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki. #gluten #recipe #gluten-free #healthy #recipes
Lemon Herb Roasted Potatoes
Easy Dinner Buns Recipes, Dinner Rolls, Soft And Fluffy Rolls, Fluffy Dinner, Homemade Soup, Coconut Oil, Dinnerrolls Breadrecipe, Fluffy Buns, Big Dinner
Big, Soft, Fluffy Buns. These easy to make dinner rolls can be made in less than 2 hours.
Big, Soft, Fluffy Dinner Rolls. These easy to make dinner rolls can be made in less than 2 hours. I used coconut oil for a sweeter roll, delicious!
Big dinner rolls
I made these to have with homemade soup and they were perfect, fluffy, buns. Just like I was hoping for. HK
Big, Soft, Fluffy Dinner Rolls from That's My Home #dinnerrolls #breadrecipes
Big, Soft, Fluffy Dinner Rolls - That's My Home
TARTIFLETTE (potato & cheese casserole, a French comfort food): 3 large potatoes, peeled and sliced; 7 slices bacon, chopped; 1 T butter; 1 large onion, sliced; 1/4 cup white wine; 2 T creme fraiche; 1 (8 oz) round Reblochon cheese; salt & ground black pepper to taste. [[You can substitute Brie or Munster for Reblochon cheese.]]
Tartiflette, a French comfort food. Potato, cheese, cream and bacon
Olive Oil, French Comforters, Bacon Potatoes, Side Dishes, Cheesy Potatoes, Crispy Potatoes, Potatoes Dishes, White Wine, Comforters Food
Tartiflette, a French comfort food. Cheesy Potato, cheese, cream and bacon.
Tartiflette, a French comfort food. Lovely cheese melted on crispy potatoes, flavoured with bacon and spiced with thyme. See full recipe on website, but here are some notes with conversions: 3.5 T Olive Oil, 4.2 oz white wine, 7.5 - 8 oz cheese (look for Raclette cheese - can use any fondue cheese such as soft cheeses from Savoie or Switzerland - slice cheese (without rind), Pouring cream = heavy cream, waxy potatoes = boiling potatoes. Oven temp 350°
Tartiflette, a French comfort food. Lovely cheese melted on crispy potatoes, flavoured with bacon and spiced with thyme; together forming a warm and absolutely delicious ensemble. Could be breakfast or a side dish... it might be breakfast this morning...
Tartiflette, a French comfort food. Lovely cheese melted on crispy potatoes, flavoured with bacon and spiced with thyme; together forming a warm and absolutely delicious ensemble. I can highly recommend this potato dish!
Tartiflette ☞ Bacon, Potatoes, Onions, Thymes, Olive Oil, Cream, White Wine, and Cheese ! Comfort Food!!
Ferdakost: Tartiflette | Eating France
#Recipe for Two (or More): Parmesan Risotto with Roasted Shrimp
Parmesan Risotto, Weeknight Dinner, Roasted Shrimp, New Recipe, Seafood Risotto, Shrimp Risotto Recipe, Food Recipe, Shrimp Recipes, Dinner Recipe
10 Weeknight Dinner Recipes Starring Shrimp Parmesan Risotto with Roasted Shrimp
Valentine's dinner. Recipe for Two (or More): Parmesan Risotto with Roasted Shrimp Recipes from The Kitchn | The Kitchn
Bulgar wheat/Red Quinoa salad with hazelnuts and roast vegetables recipe
Vegetables Recipe, Wheat Quinoa, Red Quinoa, Bulgur Recipe, Bulgar Wheat R, Roasted Vegetables, Healthy Recipe, Quinoa Salad, Food Drinks
Bulgar wheat/ red Quinoa salad with roast vegetables and hazelnuts
Looks so good! The English Can Cook: Recipe: Bulgar wheat Quinoa salad with roast vegetables and hazelnuts
it takes just 30 minutes to make these delicious, addictive and healthy shoestring sweet potato fries!
Sweet Potato Fries, Baking Fries, Healthy Shoestring, 30 Minute, Potatoes Fries, Baking Shoestring, Baking Sweets, Sweets Potatoes, Shoestring Sweets
Shoestring sweet potato baked fries
Shoestring baked sweet potato fries- these are SO good! it takes just 30 minutes to make these delicious, addictive and healthy shoestring sweet potato fries!
Crispy Baked Shoestring Sweet Potato Fries - It takes just 30 minutes to make these delicious, addictive and healthy shoestring sweet potato fries! @nconway66
Crispy Baked Shoestring Sweet Potato Fries - Sweet C's Designs
Fontina Risotto Cakes with Fresh Chives Recipe - ZipList
Fontina Risotto Cakes with Fresh Chives #food #Risotto #fontina
Italian Risotto Cakes with Fontina Cheese Fresh Chives: Serve w marinara dipping sauce.
Fresh Italian, Fresh Chive, Italian Risotto, Fontina Risotto Cake, Food, Chive Recipe, Fresh Pasta Recipe, Chive Risotto Cake, Risotto Recipe
Fontina Risotto Cakes with Fresh Chives Recipe | Epicurious.com
Scalloped Hasselback Potatoes
December Recipe, Christmas Food, Hasselback Potatoes, December Food, Side Dishes, 31 Delicious, Scallops Hasselback, Cooking, Delicious Things
31 Christmas foods!
Christmas veg. Scalloped Hasselback Potatoes / 31 Delicious Things To Cook In December (via BuzzFeed)
Eastern Black, Honey Tahini, Inspiration Black, Eastern Inspiration, Healthy Food, Food Salad, Eating Boutiques, Black Rice, Middle Eastern Rice Salad 3
Middle Eastern Inspired Black Rice Salad, via Eat Boutique! Pumpkin, pomegranate, black rice, wild rice, honey tahini dressing.
Middle Eastern Black Rice Salad on eatboutique.com
Three Cheese Risotto - A Dash of Sanity
Dinner Yummy Thre Cheese, Italian Recipe, 3 Cheese Risotto, Three Cheese, Healthy Risotto, Favorite Recipe, Risotto Recipe, Chees Risotto, Dinner Recipe
Three Cheese Risotto...really easy risotto recipe. The only thing is they forget when to tell you to add the wine.
We love risotto and are always willing to try new recipes. My friend, Kelin gave me a cook book she made of all her favorite recipes about 6 years ago. I still use it to this very day. One of my favorites in her book is the Three Cheese Risotto. It is like an Italian …
3 cheese risotto
Scalloped Potatoes: "This was absolutely fantastic! I added chopped garlic to the sauce and sauteed onions to the sliced potatoes. This one is a keeper." -Chef OG
Side Dishes, Baking Potatoes, Scallops Potatoes, Potato Scallop, Potatoes Recipe, Food, Stars Rate, Scalloped Potatoes, Potatoes Scallops
Scalloped Potatoes - 462 reviews with almost 5 star rating - holiday side dish
The best Scalloped Potatoes Recipe -- 462 reviews with almost 5 star rating. Gonna have to try this one
The best Scalloped Potatoes I have ever tasted 462 reviews with almost 5 star rating. **MY REVIEW** Im usually not a big scalloped fan, but these were yummy! Will def make again. My 1yr ate them first out of all his food and finished every bit lol
POTATOES scalloped potatoes
Ingredients 4-5 Yukon Gold or Russet Baking Potatoes, peeled 2 tsp garlic, minced 5 pats of salted butter 8 oz heavy cream 1-1/2 cups sharp cheddar cheese, shredded 1-1/2 cups Parmigiano Reggiano Cheese, shredded 12 slices Provolone Cheese salt pepper to taste non-stick cooking spray (like, Pam) The Recipe Using a mandolin slicer or just a plain ol' kitchen knife, slice potatoes wafer thin. Pre-heat oven to 325 degrees and then spray a 7-inch by 11-inch baking dish liberally with the non-stick cooking spray. Layer the scalloped potatoes end to end in a single layer all along the bottom of the dish. Add 1/2 teaspoon of the minced garlic all about the layer of potatoes. Cut each butter pat into nine dollops, and put twelve dollops evenly spaced about the layer of potatoes. Add half the cheddar cheese, then drizzle two tablespoons of heavy cream all about the potatoes and cheese. Add salt and pepper, then top off with three slices of provolone, torn such that you get more or less even coverage over the layer. Repeat again, using the Parmigiano Reggiano cheese instead of the cheddar, then do two more layers the same way for a total of four layers overall. Bake 50 minutes to an hour until golden brown on top. Allow to sit about ten minutes before cutting into squares and dishing up.
White Asparagus Risotto Cakes with Scallion Pistou. I don't know what a Pistou is, but it really looks yummy.
Mmmm Scallion, Asparagus Pesto, Risotto Cake, Edible Mosaics, Asparagus Risotto, Cake W Scallion, Cake Dsc 8190, Dsc 8190 Medium, Pistou
Asparagus Risotto Cakes w/ Scallion Pistou
risotto cakes with asparagus pesto
An Edible Mosaic » White Asparagus Risotto Cakes with Scallion Pistou
White Asparagus Risotto Cakes with Scallion Pistou - mmmm scallion pistou.
Minted Meyer Lemon Risotto with White Asparagus
Mint Lemon, White Asparagus Repin, Food, Lemon Risotto, Mint Meyers, Asparagus Repin By Pinterest, Maine Cours, Risotto Recipe, Meyers Lemon
One of the best risotto recipes ever - Lemon-Mint
Mint Meyer Lemon Risotto with White Asparagus | My Life Runs On Food
**** Mint Lemon Risotto with White Asparagus
Chickpea Salad Recipes, Almond Salad, Chickpeas Almond, Scallion Dresses, Chickpeas Quinoa, Dresses Recipe, Healthy Recipe, Quinoa Chickpeas, Bulgur And Quinoa Recipes
Quinoa Chickpea Almond Salad with Roasted Scallion Dressing Recipe
Chickpea quinoa almond salad with scallion dressing
Spicy Kasha Vegetable Salad (fat free vegan) Ingredients: buchwheat kasha, veg broth, tomatoes, green onion, parsley, mint, yellow bell pepper, cucumber, chickpeas, lemon juice, agave, hot pepper paste or sauce
Health Food, Healthyliving Eatwell, Organic Recipe, Healthy Eating, Salad Recipe, Quinoa Salad, Toast Quinoa, Health Recipe, Food Recipe
Spicy Kasha Vegetable Salad Recipe
This Toasted Quinoa Salad is both nutritional and natural! #healthyliving #eatwell | best stuff
#pregnancy #health #recipes #babyfood
Easy mexican quinoa salad-EVOO, white wine vinegar, salt and pepper, quinoa, cherry tomatoes, corn, cilantro, line wedges
Black Beans, Yummy Food, Salad Recipe, Eating, Healthy, Cooking, Delicious, Favorite Recipe, Mexicans Quinoa Salad
mexican quinoa salad - my favorite recipe but add chickpeas or black beans
Mexican Quinoa #Salad #healthy #foods
Mexican Quinoa salad. Trying to eat more quinoa, this looks good.
1/15/14 Mexican Quinoa Salad recipe - what's with the loads of garlic? I put in only one clove instead of two and its kind of insane how garlicy my breath is now. Delicious though. 9/10 would make again.
Spicy Mexican Quinoa Bowl 1 cup quinoa, cooked 1/2 onion, chopped 1/2 cup canned black beans, rinsed 1/2 cup canned corn, rinsed 1 tomato 1/4 avocado 1 lime 1/2 tsp cayenne pepper 1/2 tsp cumin 1 tbsp olive oil for cooking Salt to taste (garlic salt if you're feeling frisky) Saute onion in oil toss with quinoa in a mixing bowl. Add corn and beans to the quinoa mixture and toss. Chop tomato into bite-sized piece and add to the mixture. lime juice whisk in cumin, cayenne, and salt.
Greek Quinoa Salad by Bobby Flay on The Chew. Trying to eat better. Yummy, but healthier.