By Laura Wright, The First Mess 1 1/2 pounds mini sweet potatoes 2 medium carrots, peeled + small diced (I used some heirloom purple ones for color contrast) 2 orange or yellow bell peppers, seeded and diced into 3/4 inch-ish pieces 1/2 cup cherry tomatoes any color, cut in half 1/2 small red onion, […]
Posts with the Side tag
Jane’s Kitchen: Golden Sunshine Quinoa Salad
By Ingrid Hoffman 2 cups quinoa, pre-washed if possible 2 1/2 cups broth (vegetable or chicken) 16 scallions, white and light green parts only, sliced 1 cup golden raisins, chopped 1/2 cup rice vinegar 1/2 cup orange juice 1 teaspoon orange zest 2 tablespoons extra virgin olive oil 1/4 teaspoon cumin powder 1 cucumber, […]
Jane’s Kitchen: Scalloped Potatoes
1 tablespoon unsalted butter 3/4 cup fresh bread crumbs 2 tablespoons all-purpose flour 1 1/2 teaspoons dried thyme 1 1/2 teaspoons salt 1 teaspoon ground black pepper 3 russet (Idaho) potatoes, peeled and thinly sliced (Set the sliced potatoes aside in a bowl of cold water to cover to keep them from discoloring until ready […]
Jane’s Kitchen: Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery
Servings: 6 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 1 teaspoon garlic, minced 1/4 cup shallot, minced 1/2 teaspoon mild smoked paprika 2 stalks celery, peeled and cut on a bias into 1/4-inch slices 1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed 2 tablespoons white wine vinegar 1/4 […]
Jane’s Kitchen: Corn and Tomato Salad with Basil
Servings: 6 3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes 2 tablespoons chopped basil 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 small garlic clove , minced Combine all ingredients. Serve […]
Jane’s Kitchen: Pampushky (Ukrainian Garlic Bread Rolls)
Servings: 8 FOR THE DOUGH: 1 cup (250 ml) milk or dairy free milk 2¼ tsps (1 packet) active dry yeast 2 tablespoons sugar 2 tablespoons oil (sunflower, avocado, or olive) 3 cups (380 g) all-purpose flour 2 teaspoons salt 1 egg, beaten FOR THE GARLIC OIL: 3 tablespoons oil (sunflower, avocado, or […]
Jane’s Kitchen: Roasted Brussels Sprouts with Pomegranate Molasses
Servings: 8 2 pounds Brussels sprouts, cleaned and cut in half 1/4 cup olive oil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup chopped walnuts 1/3 cup fresh pomegranate seeds 2 tablespoons pomegranate molasses (or a mixture of lemon juice and honey) Preheat oven to 450 degrees F. In a large mixing […]
Jane’s Kitchen: Dry Rubbed Roasted Salmon with Mango Coleslaw
Servings: 6 Salmon 1 2 ½ to 3 pound salmon filet, whole or cut into 6 8-ounce servings, or steelhead 1 tablespoon coriander seeds 1 tablespoon whole black peppercorns 1 tablespoon black or yellow mustard seeds 2 teaspoons juniper berries 1 teaspoon fennel seeds 2 teaspoons brown sugar 2 teaspoons garlic powder 1 teaspoon […]