Vegetables & Side Dishes

Martha Stewart Living Butternut Squash Risotto

Summary

Yield
6 Servings
SourcePam Cole, Lane Road Library (2007)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

5 c
chicken broth (or 6 cups)
1 lb
butternut squash, peeled and cut into ¾ inch dice
2 t
olive oil
1⁄4 lb
pancetta, cut into ½ inch dice
1
medium onion, finely chopped
1
clove garlic, minced
1 1⁄2 c
Arborio rice
1⁄2 c
dry white wine
 
Kosher salt and fresh ground pepper
2 T
fresh tarragon or flat leaf parsley, roughly chopped
2 T
roasted pumpkin seeds (optional)

Instructions

In a saucepan, combine stock and squash; bring to a boil over medium heat. Reduce heat to low and let simmer.

Meanwhile, warm the oil in a medium saucepan over medium low heat. Add the pancetta; cook, stirring, until the fat is rendered and the pancetta is crisp (about 10 minutes). Using a slotted spoon, set the pancetta on a paper towel to drain; set aside.

Add the onions and garlic to the rendered fat; cook, stirring, until translucent, 8 minutes. Add the rice, raise heat to high, and continue stirring until the edges of the rice are translucent, 3 to 4 minutes. Add the wine; cook and stir until the wine is absorbed, about 2 minutes. Reduce heat to medium high; season with salt and pepper. Add about 1 cup of the hot stock and squash. Cook, stirring, until nearly all the stock is absorbed. Continue adding stock and squash, about 3/4 cup at a time. Cook and stir, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but a little firm in the center, 20 to 25 minutes. Stir in the tarragon and reserved pancetta; garnish with the pumpkin seeds, if using. 

Make it Snappy Side Dish

Summary

Yield
4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time
10 minutes
Cooking time
18 minutes
Total time
28 minutes

Ingredients

1 T
butter
1 T
oil
1⁄2 lb
mushrooms, sliced (I like portobella)
3⁄4 lb
sugar snap peas
1⁄2 t
salt
1⁄2 t
pepper
2 t
lemon juice

Instructions

Wash and string the snap peas. Cook in boiling salted water until tender, about 5 minutes. Drain. Heat butter and oil in a large frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, until they’re soft and the liquid has evaporated, about 10 minutes. Add the peas, salt and pepper. Heat through for 2-3 minutes. Add fresh lemon juice just before serving. 

Citrus Cabbage Slaw

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2007)
Prep time
2 hours, 5 minutes
Cooking time
Total time
2 hours, 5 minutes

Ingredients

5 c
cabbage (shredded)
1
11 oz. can mandarin oranges (drained)
1 c
cauliflower in small pieces (optional)
1 cn
8 oz. unsweetened pineapple chunks (drained)
1⁄2 c
green pepper (chopped)
2⁄3 c
sugar
1⁄3 c
white vinegar
1⁄3 c
vegetable oil
1 T
water
2 t
onion (finely chopped)
1 t
salt
1 t
mustard
1⁄2 t
celery seed

Instructions

In a large bowl, toss cabbage, oranges, cauliflower, pineapple and green pepper. In another bowl, combine the remaining ingredients. Stir into cabbage mixture. Cover and refrigerate for 2 hours. Toss before serving; serve with a slotted spoon.

Tomato and Spinach Pasta Toss

Summary

Yield
6 Servings
SourceJulie Whitt, Main Library (2007)
Prep time
5 minutes
Cooking time
15 minutes
Total time
20 minutes

Ingredients

7 oz
penne pasta (uncooked)
1⁄2 lb
hot or mild Italian sausage (casing removed)
7 c
baby spinach leaves
1 cn
14 1/2 oz diced tomatoes with basil, garlic, and oregano (undrained)
1 c
mozzarella cheese (shredded)
2 T
Parmesan cheese (grated)

Instructions

Cook pasta as directed on package. Meanwhile, crumble sausage into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. Drain pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly.

Farmers Market Corn Stew

Summary

Yield
4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1 T
olive oil
1
large onion (chopped)
2 clv
garlic (minced)
4
medium ears fresh corn (kernels scraped from cob with a sharp knife)
2
medium ripe tomatoes (diced)
2
small yellow summer squashes (diced)
1 1⁄2 c
fresh green beans (trimmed and cut into 1 inch lengths)
1
14 oz. can pureed or crushed fire-roasted tomatoes
1
fresh chili (seeded and minced, or 1 4 oz. can mild or medium-hot chopped chilies)
1 c
water or vegetable broth
1⁄4 c
fresh cilantro or parsley (chopped)
 
sea salt (to taste)
 
freshly ground pepper (to taste)
 
sour cream or plain yogurt for topping (optional)

Instructions

Heat oil in a soup pot. Add onion and garlic; sauté over medium heat until the onion is golden. Add corn kernels, tomatoes, squash, string beans, canned tomatoes and chilies. Add enough water or broth to make the mixture moist but not too soupy. Simmer gently, covered, for 20 minutes.

Add cilantro or parsley, then salt and pepper to taste. Simmer very gently for 5 to 10 minutes more, or until the corn kernels and squash are just tender. Serve in bowls topped with sour cream or yogurt if desired.

Slow Cooker Vegetarian Baked Beans

Summary

Yield
8 Servings
SourceByron and Ardith Nolte, Friends of the UAPL (2007)
Prep time
20 minutes
Cooking time
16 hours
Total time
16 hours, 20 minutes

Ingredients

3 c
dried navy beans
9 c
water
3 t
salt
1⁄2 c
onion (chopped)
1⁄4 c
molasses
1 c
ketchup
1⁄4 c
brown sugar (firmly packed)
2 t
dry mustard

Instructions

Wash and pick over beans. Place in slow cooker. Add water, salt and onion. Mix well. Cook on low 13-15 hours, or until beans are tender. Drain beans, reserving liquid. Add molasses, ketchup, brown sugar and mustard; stir. Return 2 cups of bean liquid and blend well. Cook on low 3-4 hours.

Note: Cooking time can be reduced if beans are soaked overnight before cooking. If you do this, discard soak water, then cook the beans in 9 cups of water on low for 8-10 hours.

Sweet Potato Casserole

Summary

Yield
6 Servings
SourceAnnette Heffernan, Main Library (2006)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

3 c
sweet potatoes, cooked and mashed
1⁄2 c
white sugar
1⁄2 c
margarine
2
eggs, beaten
1 t
vanilla
1⁄2 c
milk
1⁄2 c
brown sugar
1⁄2 c
flour
1⁄2 c
margarine, melted
1 c
nuts, chopped

Instructions

Preheat oven to 350 degrees. Thoroughly mix sweet potatoes, white sugar, 1/2 cup margarine, eggs, vanilla and milk. Pour into baking dish.

Mix brown sugar, flour, melted margarine and nuts; sprinkle on top of sweet potato mixture. Bake for 25 minutes.

Oven Roasted Potatoes

Summary

Yield
8 Servings
SourceNancy Alonzo, Main Library (2006)
Prep time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes

Ingredients

2 T
margarine or butter
4 lb
small red potatoes (cut into quarters)
1 T
olive oil
1 T
fresh rosemary, chopped (or 1 tsp. dried rosemary)
1 1⁄2 t
fresh thyme, chopped (or 1/2 tsp. dried thyme)
3⁄4 t
salt
1⁄4 t
pepper
2 T
fresh parsley, chopped

Instructions

Preheat oven to 450 degrees. Put margarine or butter in large roasting pan. Place in oven until melted. Remove pan from oven, add potatoes and remaining ingredients except parsley, and toss until evenly mixed.

Roast potatoes 50 minutes or until tender and browned, stirring occasionally. Transfer potatoes to platter; sprinkle with parsley to serve. 

Dilly Beans

Summary

Yield
2 Jars
SourceRobyn Kress, Main Library (2006)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

1 bn
fresh dill (cut into 1-inch pieces)
2 clv
garlic (smashed)
1 1⁄2 lb
green beans, trimmed
2 1⁄2 c
cider vinegar
2 1⁄2 c
water
3 T
coarse salt
3 T
sugar

Instructions

Divide dill and garlic evenly between two quart-sized jars. In a medium saucepan, combine vinegar, water, salt and sugar. Bring to a boil. Pack beans into jars. Pour hot mixture over beans; cool to room temperature. Cover and refrigerate.  

Barefoot Contessa’s Parmesan Roasted Asparagus

Summary

Yield
6 Servings
SourceSharon Hammond, Main Library (2006)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

2 1⁄2 lb
fresh asparagus
2 T
olive oil
1⁄2 t
kosher salt
1⁄4 t
freshly ground black pepper
1⁄2 c
freshly grated Parmesan cheese
2
lemons (cut in wedges, for garnish)

Instructions

Preheat the oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. 

Pages

Subscribe to Vegetables & Side Dishes