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Recipes for Starters and Side Dishes
Add to ❤ Favorites Ingredients for 4 servings 4 large Russet baking potatoes 1 Tbl olive oil 1-2 tsp kosher salt 4 slices crispy bacon, crumbled 4-5 slices of cheddar cheese, cut into smaller pieces Green onions for garnish Sour cream Read the Instructions here
Add to ❤ Favorites This smoked cauliflower with tzatzki and red currants recipe is a beautiful addition to Christmas lunch. It is light, flavoursome and a beautiful dish to compliment a Christmas ham or turkey. Ingredients for 4-6 servings 10-20g honey 150g natural yogurt 1 lebanese cucumber, grated 4g mint, finely chopped 1 garlic clove, diced 1 head of cauliflower (approximately 500g) 10g red currants taken of their stalks 20ml lemon juice salt and pepper A handful of hickory wood chips, soaked in water Read the Instructions here
Add to ❤ Favorites Ingredients for 8 servings 3 slices bacon, chopped 1 small onion, small dice 1 teaspoon fine sea salt 1 teaspoon dried thyme 1/2 teaspoon red pepper flakes 1 bag (10 ounce) Tuscan Kale 2 cups arborio rice 4 cups hot chicken or vegetable stock 3-4 tablespoons cold butter, cut into pieces Read the Instructions here
Add to ❤ Favorites This recipe is basically a play on flavours. I wanted something salty and savoury to balance the sweetness of watermelon. So I went with a smokey sharp cheddar cheese. Ingredients for 4 servings 12 watermelon wedges, approximately ½ inch thick fresh smoked cheddar cheese shavings fresh thyme leaves and sprigs ½ cup pistachio salt and freshly ground black pepper Read the Instructions here
Add to ❤ Favorites It’s the perfect appetizer to serve at dinner or a party, or a great healthy snack to have on hand for you and the kids to enjoy. Serve with crackers or veggies for the ultimate dip! 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed ⅓ cup sun-dried tomatoes in oil 3 tablespoons tahini 2 tablespoons oil from sun-dried tomatoes 1 clove garlic 1 lemon, juiced (about ¼ cup) ½ teaspoon salt, plus more to taste ¼ teaspoon pepper, plus more to taste Water, if needed Read the Instructions here
Add to ❤ Favorites These zesty little mouthfuls are hollowed-out tomatoes stuffed with a mixture of spinach, ricotta, and herbs, with a bit of egg to hold it altogether. Then you bake them in a hot oven and top them with provolone, which melts beautifully all over the top. Ingredients for 5 servings 5 small tomatoes ½ cup ricotta cheese 1 egg 1 cup spinach, chopped 2 glove garlic, minced ½ teaspoon onion powder 1 tablespoon parsley, minced pinch of salt & pepper Olive oil for drizzling 2 pieces provolone cheese Read the Instructions here
Add to ❤ Favorites These are maybe the best stuffed mushrooms ever, the cheese and herb pairing is perfection, and I’m thinking that most of you out there really do need them in you life. Ingredients for 6-8 servings 1 (6-8 ounce) log goat cheese 1 cup shredded fontina cheese 1/2 cup grated parmesan cheese 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 1 tablespoon chopped chives kosher salt and pepper 16 ounces cremini mushrooms, stems removed Read the Instructions here
Add to ❤ Favorites This includes mushrooms (dried porcini and fresh local mushrooms) as well as Italian pork sausages. This risotto is earthy and flavoursome. Ingredients for 4 servings 2 good quality italian pork sausages 1/2 glass of white wine extra virgin olive oil 1/2 brown onion, finely diced 400g various mushrooms (I used a mix of swiss brown and large field mushrooms), wiped clean and sliced/diced depending on type of mushroom 25g dried porcini mushrooms 2 cups risotto rice (I use Carnaroli) 4 cups chicken stock 50g unsalted butter at room temperature 75g grated parmigiano cheese salt (as needed) 1/2 bunch parsley, leaves picked and chopped finely Read the Instructions here
Add to ❤ Favorites This is a delightful spring or summer dish accompanied by a glass of Prosecco from Valdobbiadine. Ingredients for 4 servings 500g calamari (weight cleaned, about 1kg before cleaning) 95g tin tuna, drained 1 tablespoon capers in vinegar, drained 3 tablespoons mayonnaise (see below) fresh parsley, leaves chopped as a garnish lemon wedges, to serve Mayonnaise: 1 large egg, yolk only 1 teaspoon lemon juice salt to taste 200ml light olive oil Read the Instructions here
Add to ❤ Favorites Cooked slowly on the stovetop, onions become meltingly tender and exceptionally sweet. Here, they’re combined with sour cream and other ingredients to create an updated version of a classic dip. A touch of blue cheese adds just the right amount of assertive tang. Ingredients for 8 servings 2 Tbs. unsalted butter 1 large yellow onion, finely diced 1 tsp. kosher salt 1 garlic clove, minced 2 tsp. Worcestershire sauce 1 1/4 cups sour cream 1/4 cup mayonnaise 1/8 tsp. cayenne pepper 1/4 tsp. freshly ground black pepper 2 oz. blue cheese 2 Tbs. milk, plus more as needed Potato chips and crudités for serving Read the Instructions here
Add to ❤ Favorites These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! They’re simple to make and go great with a side salad. Recipe yields 8 stuffed peppers (which I’d say is 4 servings, since these are light!). Ingredients for 4 servings Roasted peppers 4 large red bell peppers, halved vertically, seeded and membranes removed 2 tablespoons olive oil, or more as needed Salt and pepper Lentils ½ cup Bob’s Red Mill Petite French Green Lentils, sorted and rinsed 1¼ cups vegetable broth or water 1 bay leaf Couscous 1 tablespoon olive oil 1 small yellow onion, chopped (to yield 1 cup chopped onion) 2 garlic cloves, pressed or minced 1 large tomato, chopped ½ cup whole wheat couscous ½ cup vegetable broth or water Everything else ½ cup crumbled feta 1 tablespoon olive oil 1 tablespoon lemon juice ¼ cup chopped fresh basil, plus extra for garnishing ¼ teaspoon salt ⅛ teaspoon red pepper flakes Read the Instructions here
Add to ❤ Favorites Golden and crispy roast potatoes are the best part of any roast dinner. Here I’ve used rosemary, sage and garlic, but you can just as easily leave the herbs out if you don’t have them and they’ll still be delicious! Ingredients for 4 servings 700 g roasting potatoes (1 1/2 pounds) 1/2 tsp salt 3 tbs olive oil 1 tbs fresh rosemary finely chopped 1 tbs sage finely chopped 2 cloves garlic minced salt and pepper to taste (I use 1/2 tsp of each) Read the Instructions here