Recipezaar: Side Dishes,Seasonal recipes

Grilled Zucchini, Onions, and Red Peppers

Wed, 26 Aug 2009 09:56:31 -0400

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling! -- posted by breezermom

Mom's BBQ Baked Beans

Thu, 27 Aug 2009 02:42:34 -0400

My mom makes this for a lot of get-togethers and everyone loves it. Here's my take on it. Let me know how you like! -- posted by Lil' Miss Nikki

Ma's Delmonico Potatoes

Thu, 27 Aug 2009 02:55:19 -0400

This is my mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal. -- posted by davianng

Loaded Ranch Potato Salad

Thu, 27 Aug 2009 14:12:54 -0400

My deli stopped carrying their ranch potato salad, so I needed to come up with one! This is a super easy potato salad--great for leftover boiled potatoes! (And no egg!) I also cheat and usually use the real bacon pieces from the store with dried snipped chives. I hope that you enjoy! Note: Cooking time is cooling time and does not include cooking the potatoes. -- posted by Dwynnie

Pomodori Con Riso

Fri, 28 Aug 2009 09:47:43 -0400

Stuffed vegetables went out with the Ark, but are coming back now. The rice is cooked in the juice and internal flesh of the tomatoes which adds a wonderful taste to the rice. -- posted by Xexe

Roasted Red Pepper Salad

Mon, 31 Aug 2009 02:32:18 -0400

From Food Network, courtesy Todd English, 2001. I have not tried this yet; posted for safe keeping so I can clean out my paper recipe files. :) -- posted by swissms

Honey Apple Glazed Carrots

Mon, 31 Aug 2009 02:42:32 -0400

From Food Network, courtesy Sara Moulton. -- posted by swissms

Spicy Green Beans With Garlic

Mon, 31 Aug 2009 02:43:39 -0400

From Food Network, Emeril Lagasse, 2001. -- posted by swissms

Artichoke Hearts in Olive Oil

Mon, 31 Aug 2009 11:38:56 -0400

Turkish Style Artichoke Hearts in Olive Oil. Perfect side dish for those hot summer days. -- posted by Dinu

Glazed Squash Rings

Tue, 01 Sep 2009 14:35:25 -0400

A simple and easy way to fix acorn squash that will add some fun to your table. I first discovered this back in a 2002 issue of TOH -- no author was given unfortunately, but we continue to enjoy it year after year. -- posted by Breezytoo

Lentil-Potato Salad

Wed, 02 Sep 2009 02:54:10 -0400

From Rachel Ray 30 minute meals. This is a wonderful cool weather main dish or side dish. Very flavorful and very good for you. It may sound odd but the flavors are spectacular! I found I had to salt fairly liberally, and because we like heat I added some fresh jalapeno to the saute mixture. Really fabulous give it a try! -- posted by Peacefulone

Classic Southern Baked Beans

Tue, 08 Sep 2009 11:23:56 -0400

The only way I know to make baked beans is the way my mother did. I freeze left over bacon individually, rolled into a ball, and it comes in very handy when putting together recipes that only need a few slices. -- posted by Wl Lynn

Quinoa Tabouleh (Gluten-Free and Vegan)

Tue, 08 Sep 2009 11:55:32 -0400

I got this recipe from a package of Bob's Red Mill brand quinoa. It's perfect because my husband and I love Middle Eastern food, but he's allergic to gluten and can't have traditional tabouleh. The fresher the herbs, the better because they are really the cornerstone of this recipe. Feel free to add tomatoes, cucumbers, olives, toasted pine nuts, anything you desire. It would make a great meal with a side of veggie kabobs and vegan tzatziki. Cooking time includes cooking the quinoa and refrigerating the salad. Preparation time includes chopping. -- posted by Prose

Fresh Corn on the Cob

Tue, 08 Sep 2009 13:02:24 -0400

This is very quick and simple to prepare. Cooking times may vary, depending on your microwave. -- posted by Firewife16

Celeriac and Walnut Gratin

Tue, 08 Sep 2009 13:38:22 -0400

This is a great vegetarian main course and can be made several hours before serving. -- posted by katew

Green Chili Potato Salad

Tue, 08 Sep 2009 18:02:09 -0400

I created this recipe many years ago when I was looking to do something a little different with my grandma's old fashioned potato salad dressing recipe (which is great by the way). I am now mortified that I actually used canned green chilis...it is much better with fresh ones! -- posted by Melanie B.

Pickled Fresh Cucumbers

Wed, 09 Sep 2009 17:42:42 -0400

This is out of Scandinavian Smorgasbord cookbook. They are the best ever. -- posted by jrobertfl

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Mon, 14 Sep 2009 10:56:39 -0400

These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better! -- posted by Sephardi Kitchen

Ww Onion Gravy, Heavy on the Onions

Mon, 14 Sep 2009 13:43:54 -0400

I came up with this dish to go with sausage and mash- it is a vegetable side and gravy in one. This recipe provides a total of 2 WW points, providing there is no fat in the beef stock. If you are not watching calories as closely, feel free to add more flour to produce a thicker gravy- add 1 WW point per tablespoon of flour added. -- posted by Shuzbud

Brown Basmati Rice With Sorrel and Lemon

Mon, 14 Sep 2009 15:05:15 -0400

Fresh sorrel and lemon give this rice dish a nice tang. This recipe uses a rice cooker but can be easily achieved in a pot stove top. -- posted by ~Rita~

Greek Cheese & Spinach Squares

Mon, 14 Sep 2009 15:21:50 -0400

DELICIOUS family recipe that has been passed down generations. Perfect for holiday dinners, but I make it year round. -- posted by Mrs. Unrath

Atlanta's Hometown Corn Pudding

Mon, 14 Sep 2009 15:50:03 -0400

I have never made this recipe. It comes from my Pol Martin Cookbook. -- posted by daisygrl64

Quick Skillet Squash Medley

Tue, 15 Sep 2009 11:34:41 -0400

The whole family will enjoy these colorful slightly sweet squash medley. Land-O-Lakes Cookbook. -- posted by daisygrl64

Stuffed Tomatoes (Gemista, Improved)

Tue, 15 Sep 2009 12:07:56 -0400

Hand stuffed tomatoes are a Greek speciality and one of the most traditional Greek foods around. Especially this way is a little inproved with healthyer ingreedients and not losing on taste, in fact it tastes better. the optional veggies are a must, and I'd recomend you spread them chopped all over the pan. -- posted by Chef Nikko-san

Mini Sweet Potato Casserole

Wed, 16 Sep 2009 13:46:09 -0400

Even without marshmallow topping, this dish is sweet and flavorful. The trick a splash of orange juice. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

My Grandma's Pa Dutch Potato Salad

Wed, 16 Sep 2009 16:17:18 -0400

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to! -- posted by Cabin Cat

Quick Fried Green Tomatoes

Thu, 17 Sep 2009 11:02:23 -0400

This is for those who've never had fried green tomatoes and/or may be a little intimidated at the thought of preparing them.This recipe is super easy, and super quick. I've had FGT that were a little grainy in texture or burned due to added sugar. These are much better with a delicate, crispy coating that literally melts in your mouth. If you feel the need for sugar sprinkle it on immediately after cooking. -- posted by I <3 Cookbooks

Lizzie's Tomato Aspic

Thu, 17 Sep 2009 14:18:53 -0400

My late MIL made this aspic all the time to serve with pea salad and poached salmon. So delicious in the summer for a refreshing lunch! Serve on lettuce leaves with homemade mayonnaise. Some people like to add chopped celery and grated carrots, etc. but I like it smooth. -- posted by Trinkets

Cold Pesto Pasta Salad

Thu, 17 Sep 2009 14:52:24 -0400

This recipe was submitted to Semi-homemade magazine by Courtney Dollar. It is a great accompaniment to a picnic, backyard bbq or anywhere you need multiple dishes that are easy to make and go well with a variety of foods. Super with chicken or sandwiches. If you substitute tri-color pasta it makes it even more colorful when matched with the fresh vegetables. You can add onions for more flavor but it is good without too. Enjoy! ChefDLH -- posted by ChefDLH

Sauteed Green Beans With Almonds

Mon, 21 Sep 2009 00:56:20 -0400

A simple, but delicious, dish. The cooking method really brings out the flavor of fresh-from-the-garden green beans. Recipe serves 4-5 as a side dish, or 2 as a vegetarian main course over rice. -- posted by bakedapple42

Cob off the Cob

Wed, 23 Sep 2009 16:26:28 -0400

I love corn but not crazy about eating it on the cob. I devised a way that I can enjoy fresh corn on my plate without the cob. I used a large bowl to work so you can catch all the corn. You should go back a second time with your knife to get all the tasty kernels. I included pictures to show the process. -- posted by Sage

Red & Green Potato Saute

Mon, 28 Sep 2009 01:02:45 -0400

I like this cause i love to eat peppers, I first thought of this when i was in college and had limited resourses and money, great for those who have gardens, or want a cheap, easy, and fillin meal for a family of 4 or reduce the nums and make just for you. (rub rosemary and basil in the palm of hand and add over all) (Add cayenne pepper to add a lil heat to it.) when cooking this dish you want to remember to keep the veggies nice and crsp when you eat it. -- posted by Lynn54

Beet Leaf Rolls

Mon, 28 Sep 2009 02:05:21 -0400

Inspired by Beet Leaf Roll-ups #58314 . This version uses a yeast dough as the filling. -- posted by Lille

Thanksgiving Cornbread Dressing

Mon, 28 Sep 2009 14:48:01 -0400

I grew up with Turkey and Dressing, stuffing was just foreign to me, until I became an adult, and while I can appreciate stuffing, nothing comes close to the dressing the women in my family made every Thanksgiving. If made properly, you'll find this somewhat lighter than most dressing recipes. I grew up in the south, and recently moved to California. Thanksgiving foods here are great, but they don't usually bear a strong resemblance to the holiday food I'm used to. The instructions may sound a little odd, but please, just follow them, and you'll have a really delicious dressing, and enough for a crowd. This does make a large amount, but Thanksgiving leftovers never got to waste in my family. -- posted by velvet_sj

Chargrilled Vegetables With Basil Dressing.

Mon, 28 Sep 2009 14:55:24 -0400

Simple, yet sophisticated side dish. From "The 1000 Best Recipes" cookbook. -- posted by Katanashrp

Sweet Butternut Squash N' Fruit

Tue, 29 Sep 2009 11:39:02 -0400

A nice, sweet side dish with squash and fruit, good with an autumn supper. Easy to make--most of my long instructions are just me rambling. -- posted by Chef #1398474

Baked Brandy-Cranberry Sauce

Tue, 29 Sep 2009 11:39:09 -0400

I can't remember where I got this recipe, but it did call for putting the brandy in when serving. I had to change that. So all I have to say is: 3 ingredients, 1 hour - perfection. -- posted by CattieCann

Suzy's Colorful Southern Fried Corn & Okra Medley

Wed, 30 Sep 2009 15:31:18 -0400

This recipe comes from my ideas to combine garden surplus.Keep it healthy and colorful, plus the kids love it ! This is my answer to comfort food , you'll see why ! -- posted by Susan in Hillsboro Tn USA

Cuban Black Beans

Mon, 05 Oct 2009 16:42:41 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Cuban Black Beans

Mon, 05 Oct 2009 16:47:59 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Simply, Simple Cucumber Slices in Vinegar Dressing- Longmeadow

Mon, 05 Oct 2009 16:50:37 -0400

Based loosely on Emeril Legasse's recipe for cucumbers in dressing, but adding thinly sliced white onion and *Mary Jane's Crazy salt* to the dish prior to serving. Cooking time = refrigeration time. -- posted by Andi of Longmeadow Farm

Fresh Corn Salad

Mon, 05 Oct 2009 17:11:34 -0400

From Cooking Light, Aug 2007. Use very fresh summer corn for this salad, since it isn't cooked. Listed cooking time includes 2 hours of chilling before service. -- posted by IngridH

Southern Cornbread Dressing (Stuffing)

Tue, 06 Oct 2009 11:05:39 -0400

This dish is most famous as a thanksgiving side, but I crave it year round and my whole family loves it. this one is seasoned just right -- posted by GingerlyJ

Turnip-Apple-Carrot Salad With Eggs

Tue, 06 Oct 2009 11:41:39 -0400

This is a very yummy veggie salad, which my sis n me came up with when having to use up some turnip and carrots. It has a sweet, earthy taste with a hint of garlic and onion. For me its the perfect autumn salad! :) I hope youll enjoy it, too! -- posted by Lalaloula

Warm Spiced Cocoa Pears

Tue, 06 Oct 2009 15:02:22 -0400

Crock Pot recipe that only takes 3 hours to finish. Pair with vanilla ice cream or use a side dish on a cold winter night. Lots of flavor in this sweet dish. -- posted by Leahcooks

Pink Pearl Barley Risotto With Feta Cheese

Wed, 07 Oct 2009 14:06:21 -0400

Found this gem of a recipe in a German cookbook named "Vegetarian Food For Every Season". Its a perfect fall dish with great colours and bold flavours. The beets make it a little bit sweet and earthy and the feta adds a nice salty touch. Instead of using all the different pinches of spices, you could also whip up a batch of this and use 1 ts of it in this recipe: Recipe #124269 -- posted by Lalaloula

Cheesy Apple Delight

Wed, 07 Oct 2009 14:18:54 -0400

A unique taste combination of cheese and apple. -- posted by CoffeeB

Cheddar Dill and Veggie Pasta Salad

Fri, 09 Oct 2009 16:58:43 -0400

Great summer side salad. I use extra sharp cheddar, because in my world, the sharper the better. The recipe calls for fresh dill, which I never have on hand so I always use dry, probably about 1.5 tablespoons, to taste. I do not remember where I got this, oops, so if someone knows, please let me know so I can put it here! Time to chill not included in cooktime. -- posted by SarahBeth131

Orzotto With Zucchini & Pesto (Orzo Risotto)

Fri, 09 Oct 2009 16:58:58 -0400

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day. Recipe was printed in the New York Times. -- posted by blucoat

Acorn Squash Stuffed With Venison and Corn

Fri, 09 Oct 2009 17:03:06 -0400

I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree. -- posted by gregobr8

Frozen Canned Fresh Corn

Mon, 12 Oct 2009 17:51:35 -0400

When the corn crop is good, I make sure to can as much of it as I can. I'm spoiled, because this is the only "canned" corn I will eat. If you can't have the fresh stuff, this serves as a close second. I freeze it in quart sized freezer bags and stock pile it in the deep freeze. This way, I get fresh corn all year long. -- posted by quirkycook

Autumn Wild Rice

Mon, 12 Oct 2009 18:00:58 -0400

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing! -- posted by ~Rita~

No Cans Please Green Bean Casserole

Tue, 13 Oct 2009 15:41:40 -0400

This melt in your mouth casserole is a must during the holidays. Prep time seems like a lot but most of the work here is done in the crock pot. -- posted by Tiny_Toodles

Sweet Potato Gratins With Creme Fraiche, Onions, and Bacon

Tue, 13 Oct 2009 17:11:48 -0400

A winner on another foodie site where I am a member, food52. Apartmentcooker's recipe looked too amazing to lose, so I saved it here with the review from the webmasters. There were comments that you could double the recipe for a larger casserole dish, rather than do individual servings.... Sweet potatoes are often made even more sweet using ingredients like maple syrup, brown sugar, molasses, and even marshmallows. We like that apartmentcooker goes definitively in the other direction by adding bacon, parmesan, onion, garlic and a crème fraîche bechamel, while still paying homage to more traditional recipes (she adds a tablespoon of brown sugar to the bechamel, with delightful results). Thinly sliced sweet potatoes are layered in the baking dish (we used one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance. A sprinkling of parmesan on top helps with browning, but if you want a little more color, pop the gratin under the broiler for a few minutes at the end. We found that 20-25 minutes baking time was perfect for a two-person baking dish. -- posted by Raquel Grinnell

Cider Glazed Roasted Brussels Sprouts

Wed, 14 Oct 2009 14:13:00 -0400

A glaze of seasonal apple cider complements an amazingly simple dish. Perfect for Thanksgiving or Christmas, highlighting fresh, local ingredients. -- posted by Laurie150

Sugar, Salt & Vinegar Red Tomatoes

Wed, 14 Oct 2009 14:38:01 -0400

I just reviewed a Sugar Glazed Fried Green Tomato recipe on Zaar and it reminded me of a recipe I use constantly during the summer and it is not posted. My mother stated it was Swedish and my father stated it was German or Bavarian. Very simple and the marinating juice can be used in soups, stews or vegetable pies. Note: You can use raw sugar also. These tomatoes can be added to a simple lettuce salad and no dressing is necessary or served separately with juice drained. -- posted by Montana Heart Song

Baked Pecan Sweet Potatoes

Fri, 16 Oct 2009 17:34:59 -0400

Found this recipe is a local magazine. Haven't tried it yet but will do so soon. Sounds great. -- posted by Maryland Jim

Spicy Macaroni and Cheese

Mon, 19 Oct 2009 12:14:33 -0400

From foodnetwork.com. This is the easiest way to make homemade mac and cheese that I've ever come across...in fact I've been altering all other mac and cheese recipes to reflect the method of prep in this recipe. I make this when I've got 15 minutes to throw together a meal (not including cooking time.) It doesn't hurt that this is a REALLY tasty macaroni recipe. Can be served as a side dish, but we're veggies so we usually eat it as the main dish. Hope you enjoy. -- posted by I Cook Therefore I Am

Confetti Couscous

Mon, 19 Oct 2009 14:19:37 -0400

Cooking Light, JULY 2009 -- posted by dicentra

Apple-Cranberry Sweet Rice

Tue, 20 Oct 2009 17:16:59 -0400

Pretty and pink, this makes a lovely breakfast! I make this in my rice cooker, but it could also be done on the stove-top or in the microwave (or however you usually make your rice). -- posted by Burgz

Carrot Wedges Glazed in Cider

Fri, 23 Oct 2009 01:21:41 -0400

Cooking carrots this way, with apple cider, makes them glossy and shiny, without using lots of butter. Cutting carrots into wedges gives them more angles to cook. Try cooking until the carrots are browned in the glaze. This recipe resulted from experimenting. Usually glazed carrots end up either too mushy or too buttery for me. My idea here is to brown the carrots. -- posted by maize

Sprouts, Bacon and Figs

Mon, 26 Oct 2009 12:31:22 -0400

A perfect fall recipe from Mark Bittman of the New York Times. -- posted by DrGaellon

Spicy Macaroni Salad

Mon, 26 Oct 2009 13:41:25 -0400

Macaroni salad without mayo and a bit of a kick. -- posted by Strawberry Chef

Prawn Potato Cakes

Mon, 26 Oct 2009 13:46:38 -0400

Have tried this recipe many times in various forms. This is the first one that has worked out. If you don't like seafood, you can replace it with some ground chicken or pork, throw in different veggies etc. I will continue to play with variations of this. This is SO fast and easy for a quick dinner -- posted by Kitchen Klutz

Bring Me Your Head on a Platter! Cauliflower

Tue, 27 Oct 2009 11:56:25 -0400

OK just the Brain Food here! This is a take off of my Recipe #106251 using a different method to keep it looking like a brain for Halloween. Do take note all microwaves cook differently so take care when roasting not to over do. Oh by the way cauliflower is Brain food! A recent study done by McLean Hospital, an affiliate of Harvard Medical School, suggests that taking a minimum of 500mg of citicoline supplements a day can help boost mental energy and efficacy. Citicoline, a natural substance found in all living cells, can also be ingested via cauliflowera source of choline, which is converted to citicoline in the brain! -- posted by ~Rita~

Mother's Baked Beans

Wed, 28 Oct 2009 17:09:08 -0400

This recipe is so simple, it is embarrassing, but this is the way my mother makes baked beans, and they're awesome....and they're always a hit at cook outs. -- posted by larchie

Grandaddy's Crab Cakes

Sun, 01 Nov 2009 10:17:49 -0500

My grandaddy loved to cook and seafood was one of his favorites. This is his adaption from a Crab Cake recipe out of a 1956 North Carolina How to Cook Crabs Cookbook. I've made them his way and the cook book way, I like his best. This is the reason I won't even order crabcakes off of any menu - they just don't compare. -- posted by For JT's Grandma

Southwest Green Bean Casserole

Mon, 02 Nov 2009 15:26:58 -0500

Add a little zing to the old Green Bean Casserole recipe with a spicy version made for 21st Century taste buds. This is not your grandmas Green Bean Casserole. -- posted by Chef #1434012

Sarasota's Simple Sides-Mushrooms, Fennel, Tomatoes & Onion

Mon, 02 Nov 2009 17:12:45 -0500

Now, we all know how to grill vegetables. This is my favorite marinade and I make this all the time with local market ingredients. And what is nice is you can use the outside grill, inside grill pan or even just the broiler. I serve this with steak, chicken, fish, or just about anything you can think of and sometimes just as a salad. It is super quick, easy, and absolutley delish. Fresh slices of tomatoes (yellow, purple, red and orange; fennel, onions and portabello mushrooms); a easy quick marinade and what a side dish. And think healthy. One of my girlfriends makes this all the time since I showed her; on baguettes, with pasta, over fish and just as a side. Serve these warm vegetables over a bed of bibb lettuce with some fresh grated peccerino romano for a quick healthy salad. -- posted by SarasotaCook

Spicy Stuffed Acorn Squash

Mon, 02 Nov 2009 22:22:31 -0500

A sweet and spicy stuffed acorn squash. No additional sweeteners needed for this one, the squash and apple bring plenty of it on it's own. -- posted by Arimaeis

Winter Squash Baked With Maple Syrup

Tue, 03 Nov 2009 08:00:03 -0500

This is a very simple, tried and true recipe from Fannie Farmer, with very minor changes. You must use PURE maple syrup for this to come out right. Butternut Squash can be prepared this way as well. Oh, I forgot to add, it is delicious! -- posted by Karen's Krazy Kitchen

Roasted Beets With Cumin and Mint

Tue, 03 Nov 2009 12:05:54 -0500

From my friend Christa, who swore this recipe would make me love beets. We shall see. -- posted by Jubal Harshaw

Grandma's Sweet Potato Crunch (Also Called Sweet Potato Souffle)

Thu, 05 Nov 2009 12:22:26 -0500

My grandma did not like marshmallows on her sweet potatoes, but she would make it half and half for the kids. When she would make this for the holidays there was always a little Maker's Mark in it, but you can also leave the bourbon out if you don't have any on hand. I make mine just like she always did, and I still sneak into the fridge with a spoon and go after these potatoes! This recipe makes enough for about 6-8 people, but we usually double it since it's so good cold. -- posted by CharlieGal

Baked Apples Stuffed With Cranberries and Almonds

Fri, 06 Nov 2009 17:18:43 -0500

Serve these tender apples with a sweet-tart filling alongside roasted turkey or pork, a delicious pairing with the apples' hint of cardamom - though you could substitute cinnamon. They make a great stuffing alternative for those who don't eat wheat or gluten. They're also tasty for breakfast, snack or dessert -- perhaps with whipped cream. From Whole Foods "the Whole Deal" monthly newsletter. -- posted by FloridaNative

Sweet Savory and Spicy Potato Salad

Sat, 07 Nov 2009 13:17:07 -0500

My friend Tricia made this for a cookout and I fell in love! It is the only potato salad I will make from now on. My husband never eats potato sald. He says "If there is meat around, why waste the time on side dishes?" He ate two HUGE servings of this......it is THAT good! If you cannot find candied jalapenos, just use one small fresh jalapeno (seeded and minced) and a tablespoon of sugar....it is just as good. We love curry, so we add more curry powder. Taste it and customize it to your taste! The long prep time is the passive time needed to chill the potatoes. -- posted by LizP

Butternut Squash W/ Wilted Spinach and Blue Cheese

Sat, 07 Nov 2009 13:26:25 -0500

from the Whole Foods Market website... I might try it for Thanksgiving dinner. -- posted by Napoleon Dynamite

Acorn Squash With Citrus and Chile

Mon, 09 Nov 2009 10:04:43 -0500

I really enjoy acorn squash and can't wait until the fall crop is ready each year. Zaar has a ton of recipes with acorn squash stuffed with just about everything, but after an extensive search I couldn't find one similar to this one. I was surfing the 'net and found this recipe at the Care2 website @ http://www.care2.com/greenliving/acorn-squash-with-citrus-and-chile.html Care2 says this about recipe: Something magic happens when you roast an autumn squashit transforms from a hard, grainy, starchy thing to a mellow, creamy, sweet miracle. Matching autumn squash with flavors like cinnamon and brown sugar is a natural; but we found a recipe that adds tart and spicy to the sweet taste of acorn squash, that is fresh and surprising but still warm and comforting. Why not switch things up a bit with this roasted acorn squash with chili and citrus! -- posted by SassiFras

Wilted Greens With Pomegranate and Pumpkin Seeds

Mon, 09 Nov 2009 10:16:35 -0500

This is a recipe that I found while searching the 'net for healthy recipes. I found this recipe at the Care2 website @ http://www.care2.com/greenliving/celebrate-national-pomegranate-month.html -- posted by SassiFras

The Realtor's Dijon Fried Onions for Burgers and Steaks

Tue, 10 Nov 2009 19:42:28 -0500

My BF saw something like this on Rachel Ray's show. She didn't remember the recipe exactly and we couldn't find it on the internet so this is what we came up with and it's awesome! We love it on grilled burgers, cheese steak sandwiches and steaks. The dijon adds something really special to the onions. I also make this with spicy brown mustard and love it that way, too. -- posted by Realtor by day, Chef by night

Glazed Roasted Chestnuts

Wed, 11 Nov 2009 16:20:13 -0500

Yes! Hot roasted chestnuts need only a touch of salt. But once cooled this is the way to reheat them adding more sweet nutty flavor. To roast chestnut check out Recipe #108746 or buy jarred shelled chestnuts. If you make a lot you can chop them and add to a stuffing/ dressing, soup or use in a dessert. -- posted by ~Rita~

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

Lentil Skillet (With Cumin and Lemon)

Thu, 12 Nov 2009 15:20:17 -0500

Warm comfort food. Someone gave me this recipe years ago. To provide contrast, serve with something crunchy and/or something colorful. I tend to cut the recipe in half, and then use less olive oil and more cumin. Also I sometimes find the uncooked garlic a bit harsh; wilting it a bit in the bottom of the pan may be wise. -- posted by Michelle from Central Time

Adrienne Barbeau's Yams

Tue, 17 Nov 2009 00:54:48 -0500

Recipe came from a family member who absolutely loves this recipe. -- posted by Chippie

Deviled Eggs

Tue, 17 Nov 2009 01:23:14 -0500

Each serving is 1/2 a egg. I found this in a magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Orange Delight Dessert

Tue, 17 Nov 2009 15:22:41 -0500

Thanksgiving just isn't the same without this tasty, fluffy treat. This treat is also fantastic for summer-time cookouts and picnics! -- posted by Angel91805

Sweet Potato Mousse With Gooey Praline Sauce

Tue, 17 Nov 2009 18:24:05 -0500

This is the BEST way to eat sweet potatoes! The praline sauce goes perfectly with the sweet potatoes and the pecans give it a great crunch. Enjoy -- and happy eating! -- posted by Cooking Ventures

Goat Cheese and Rosemary Polenta

Tue, 17 Nov 2009 21:23:05 -0500

I have made some fun variations adding cayenne, using demiglace, etc. -- posted by GoldsmithLissa

Twice-Baked Potato With Goat Cheese and Rosemary

Tue, 17 Nov 2009 21:29:48 -0500

Nice twist on comfort food...also very easy to dress up for presentation! -- posted by GoldsmithLissa

Butternut Squash, Green Bean & Dried Cranberry Succotash W/

Tue, 17 Nov 2009 21:40:52 -0500

Great holiday or cold-weather meal! -- posted by GoldsmithLissa

Vegetarian Herb & Wild Rice Stuffing

Tue, 17 Nov 2009 21:51:12 -0500

A quick and easy recipe for a hearty, savory vegetarian stuffing. Great for holiday potlucks! -- posted by Chef #1451614

Macaroni and Egg Salad

Wed, 18 Nov 2009 01:19:47 -0500

Great side dish on a hot summer day, bring it to every summer BBQ and it will NOT go to waste! -- posted by shayC130

Port-Cranberry Sauce

Wed, 18 Nov 2009 14:36:05 -0500

Quick and healthy. Can be made up to two weeks in advance of your event. -- posted by GoldsmithLissa

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Butternut Squash Gratin With Creamed Spinach

Wed, 18 Nov 2009 16:14:01 -0500

by famed chef Daniel Boulud Can be made the day before. (individual gratins will be neatest if you use squash with long, even necks.) -- posted by GoldsmithLissa

Fresh Cranberry Pecan Salad

Thu, 19 Nov 2009 22:08:06 -0500

This salad is my daughter and mother's favorite Thanksgiving recipe. I used to make it every year for the teachers at my children's school--they RAVED over it. After Thanksgiving, I like to have it as a snack over plain yogurt. It is absolutely to die for! -- posted by Chef #738454

Shredded Brussels Sprouts & Scallions (Gourmet)

Fri, 20 Nov 2009 01:37:21 -0500

An easy and delicious recipe from Gourmet Magazine (March 1996). You can make this ahead of time and rewarm before serving (even in the microwave!). Perfect for Thanksgiving or a holiday meal. Another very good twist on this recipe is to replace the lime juice with balsamic vinegar and the scallions with shallots. Yum! -- posted by blucoat

Mirliton, Andouille, & Gulf Shrimp Dressing

Fri, 20 Nov 2009 15:21:12 -0500

My "tweaked" version of a Commander's Palace recipe. This has quickly become an instant Thanksgiving favorite. Really, a taste of New Orleans! If mirliton (or chayote squash) is unavailable, you can substitute eggplant. Important: Boil the mirlitons BEFORE peeling them, as peeling raw mirliton is murder on your hands! -- posted by spaghetti_soprano

Corn and Sausage Stuffing

Fri, 20 Nov 2009 16:32:51 -0500

Recipe Source: WW Magazine Nov/Dec 2009 (3 Points per Serving) -- posted by BBoop999

Baked Squash With Apples and Cranberries

Sat, 21 Nov 2009 13:14:13 -0500

The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut. -- posted by Annacia

Southern Vegetable Saute

Sat, 21 Nov 2009 19:36:16 -0500

This is a great recipe to serve for New Year's Day. I think it's from Country Living. -- posted by Melissa Spangler