Meal Type: Sides
Lemony Marinated Lentils with Walnuts and Goat Cheese
PrintLemony Marinated Lentils with Walnuts and Goat CheeseYield 4 cups The seasonal flavors in this recipe make it the perfect side dish for your fall table. Serve it alongside smoked ham, roasted vegetables, and a light green salad. Ingredients3 cups Lemony Marinated Lentils½ cup oil-packed sun-dried tomatoes, drained and finely chopped4 oz. chevre, crumbled⅓ … Continued
Lemony Marinated Lentils
PrintLemony Marinated LentilsYield 9 cups This big batch of flavorful lentils are healthy and delicious on their own but can be used as a base for tasty meals with minimal effort all week long. Ingredients6 cups bone broth3 cups dried French green or black beluga lentils sorted, rinsed2 carrots, finely chopped1 medium yellow onion, … Continued
Spicy Watermelon Salad
PrintSpicy Watermelon SaladYield 4 servings This simple spicy chili-lime watermelon is the perfect summer snack! The chili-lime sprinkle brings out the natural sweetness of the watermelon with a tart, spicy kick. Ingredients6 cups cubed watermelon1 pinch of salt¼ teaspoon ground chili powder1 lime, zest grated and juiced1 Tablespoon chopped fresh mint leavesInstructionsPlace the watermelon in … Continued
Caramelized Pear and Brie Bites
PrintCaramelized Pear and Brie BitesYield 25 servings Flaky puff pastry, creamy brie, and caramelized pears, these small bites are party-ready! Ingredients2 Tablespoons butter1 firm-ripe pear, thinly sliced2 Tablespoons packed brown sugar½ teaspoon ground cinnamon½ teaspoon vanilla extract1 sheet frozen puff pastry, thawed1 round Brie cheese, cut into ½-inch pieces3 Tablespoons finely chopped pecansInstructionsHeat oven … Continued
Carrots with Watercress & Hazelnuts
Photo credit: Mette Nielsen PrintCarrots with Watercress & HazelnutsAuthor Beth DooleyYield 4-6 servings Ingredients¼ cup toasted hazelnuts, chopped2 lb. carrots, scrubbed, and cut into quarters lengthwise (see Note)2 Tablespoons hazelnut oil or vegetable oil (see note)Pinch of coarse salt3 to 4 cups fresh watercress leaves1 to 2 Tablespoons fresh orange juice or lemon juice, to … Continued
Grilled Fruit Kabobs with Cinnamon-Maple Yogurt
PrintGrilled Fruit Kabobs with Cinnamon-Maple YogurtYield 6 servings A sweet, healthy and kid-friendly snack or grilled side. Serve these caramelized bites with a simple cinnamon-maple non-dairy yogurt dip for a treat everyone can enjoy! Ingredients12 wooden skewers, soaked4 cups fruit cut into 1-inch pieces (pineapple, strawberries, peaches, and bananas)3 Tablespoons maple syrup, divided1 Tablespoon … Continued
Gouda Pesto Crostini
PrintGouda Pesto CrostiniYield 8 servings Ingredients24 slices (¼-inch thick) baguette French bread½ cup plus 2 Tablespoons extra virgin olive oil½ cup raw pepitas½ cup packed fresh basil¼ teaspoon coarse kosher salt½ cup shredded gouda1 clove garlic, finely chopped¼ teaspoon red pepper flakes½ cup thinly sliced cucumber½ cup thinly sliced radishFresh basil, parsley or chives, for … Continued
Creamy Mushroom Lentil Soup with Sourdough Croutons
PrintCreamy Mushroom Lentil Soup with Sourdough CroutonsYield 4 servings Ingredients2 Tablespoons olive oil1 pound mixed mushrooms, sliced1 onion, chopped2 cloves of garlic, minced2 teaspoons fresh thyme leaves½ teaspoon saltPinch black pepper½ cup white wine3 cups vegetable broth1 cup uncooked French green lentils, rinsed and drained¾ cup half-and-half3 green onions, choppedFor the Sourdough Croutons3 cups cubed … Continued
Prosciutto, Leek, and Fontina Bites
PrintProsciutto, Leek, and Fontina BitesYield 16 servings Ingredients3 medium leeks2 Tablespoons butter4 cloves garlic, finely chopped2 Tablespoons dry white wine½ teaspoon salt¼ teaspoon pepper14 ounces puff pastry, defrosted1 egg, beaten2 ounces prosciutto, torn into small pieces4 ounces fontina cheese, shreddedInstructionsTrim the root ends and deep green tops off of the leeks. Cut in half lengthwise … Continued