Meal Type: Sides of All Sizes

Carrot, Pea, Herb Pulao

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PrintCarrot, Pea, Herb Pulao Local cookbook author Mish Sen’s recipe for pulao, the West Bengali version of rice pilaf, is packed with flavor and spice. It’s the ideal side dish for roasted or grilled meat and fish, or other Indian classics, like Mish’s Chicken Curry and Chana Masala. Ingredients1 cup basmati rice1 Tablespoon ghee or … Continued

Baked Lentil Veggie Fritters with Coconut Cilantro Sauce

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PrintBaked Lentil Veggie Fritters with Coconut Cilantro Peanut Dipping Sauce Fried vegetable fritters are a popular tea time snack in parts of India. Local cookbook author Mish Sen skips the deep fryer for a lighter and irresistibly fluffy and delectable take on the classic appetizer. Paired with a bright, spicy dipping sauce, they’re the perfect … Continued

Roasted Carrots with Bean Purée and Maple Pepitas

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PrintRoasted Carrots with Bean Purée and Maple Pepitas Here’s a simply delicious way to enliven your dinner plate: organic roasted carrots with maple syrup and roasted pepitas (pumpkin seeds) — great as a plant-based entrée or a side with roasted meat or seafood. Late fall is the best time to enjoy them. As temps drop, … Continued

Grilled Herby Potatoes with Charred Scallions

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PrintGrilled Herby Potatoes with Charred Scallions This bold new take on potato salad cooks the spuds right on the grill, giving them a crispy, charred texture that goes perfectly with the cool, creamy dressing. You may never go back to the classic potato salad after you try it! These potatoes go particularly well with grilled … Continued

Kernza Pilaf

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PrintKernza PilafYield 4-6 servings This springy dish is bursting with flavor. The Kernza® grains are nutty with a delightfully chewy texture, asparagus brings crunch, and lemon adds brightness. As a bonus, Kernza is an eco-friendly perennial wheatgrass with the power to restore depleted soil and protect threatened waterways. Ingredients3 Tablespoons butter1 large shallot or small … Continued

Wheat Berry Apricot Salad with Olives and Mint

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PrintWheat Berry Apricot Salad with Olives and Mint IngredientsFor the salad:2 cups cooked wheat berries (see notes for stovetop or Instant Pot recipe)½ cup pistachios, crushed with the flat of a knife blade½ cup dried apricots, chopped½ cup Kalamata olives¼ cup red onion, diced¼ cup parsley, chopped¼ cup mint, chopped¼ cup green onions, choppedFor the dressing:4 … Continued

Herbed Pull-Apart Rolls

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PrintHerbed Pull-Apart Rolls Crusty bread and melty cheese are always a welcome pairing! Guests at your next holiday party or game night will love them. They also make an excellent side for your favorite soup. Like soup, they’re easy to reheat so make a batch for the week ahead. Ingredients6 Breadsmith dinner rolls (can substitute … Continued

6-Minute Garlic Parmesan Zoodles

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  Print6-Minute Garlic Parmesan Zoodles Ingredients3 Tablespoon butter1 clove garlic, chopped4 cups zoodles½ teaspoon ground pepper1 teaspoon salt1 handful of chopped parsley2-3 Tablespoons grated parmesan cheese¼ cup toasted pine nutsInstructionsIn a large skillet over medium heat sauté the garlic in butter for 3-4 minutes.Add in the zoodles, salt, & pepper  and toss gently with tongs.After … Continued