By Monica Sweeney

ISBN-10: 1581573227

ISBN-13: 9781581573220

ISBN-10: 1581575807

ISBN-13: 9781581575804

From attempted and precise classics to new and fascinating taste profiles, use those interesting aspects to boost any meal

Who desires to consume meat with out potatoes? fowl with out rice? Chili with no cornbread? aspects can relatively make the meal. (Sometimes even taking middle level, as Aunt Annie's candy potato casserole has a tendency to do on the holidays.)  Add the precise praise to all your favourite dishes with the delicious--and deliciously healthy--recipes during this ebook. With many gluten-free and sugar-free ideas, there is certain to be whatever for everyone.  70 colour pictures

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Extra info for Best side dishes ever : foolproof recipes for greens, potatoes, beans, rice, and more

Example text

Add the potatoes and onions to a large bowl and stir in the egg, garlic powder, matzo meal, salt, and pepper. Heat the vegetable oil in a large skillet on medium-high. In batches, drop heaping tablespoons of the potatoes onto the pan, flattening them into 3–inch pancakes with a spoon or spatula. Cook for 3 to 4 minutes on each side, or until the pancakes have lightly browned. Sprinkle with chives and serve with sour cream or apple sauce. Cranberry-Walnut Acorn Squash Autumn eternal, this stuffed squash is as beautiful to serve as it is luscious and tasty.

Season with salt and pepper prior to serving. Garnish with pickled ginger. Tip: If you have picky eaters at the table, sauté the vegetables in batches, and skip the egg altogether. That way you can offer individual bowls of cooked ingredients, and each person can create their own fried rice bowl. “I like rice. ” — Mitch Hedberg Sautéed Asparagus & Quinoa Hearty quinoa and fresh asparagus make for an unpretentious but tasty complement to a meal. This recipe calls for chicken broth to add a hint of savory goodness, but you can also use water to make the fluffy quinoa.

Chop the spinach and remove large stems. Set aside. Melt butter in a saucepan and add the garlic, onion, and mushrooms. Cook until tender or the onions are translucent. Stir in the flour until the mixture becomes a paste, then stir in the milk to thicken. Stir in the Parmesan, nutmeg, and then the spinach. Season with salt and pepper and serve. ” —Anna Thomas Roasted Eggplant and Pepper Mélange A lemony blend of summer vegetables, this roasted dish puts the rich color and flavor of eggplant at center stage.

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Best side dishes ever : foolproof recipes for greens, potatoes, beans, rice, and more by Monica Sweeney


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