Category Archives: Sides

Sautéed Swiss Chard with Raisins and Pine Nuts

This Catalonian dish can be a delicious vegetarian addition to any meal, or add serrano ham to create adish fit for carnivores. Ingredients: 2 cups water 1/2 teaspoons salt 2 pounds Swiss chard, stems removed and leaves coarsely chopped (Chard can be substituted for spinach.) 1/4 cup olive oil 1/4 cup pine nuts 1/4 cup raisins, soaked in hot water and covered for one hour Over high heat, bring water to a boil. Add salt and Swiss chard. Cover and

Pine Nut Sage Spaghetti Squash

Ingredients: 1 spaghetti squash 1/4 cup toasted pine nuts 2 tablespoons fresh sage, chopped 2 teaspoons ghee, melted (or margarine or olive oil) Salt and pepper to taste Preheat oven to 350°F. Cut the spaghetti squash in half, lengthwise, and seed it. Place the squash cut side down in a baking dish. Bake for 50 minutes. Scrape the stringy flesh from the squash rind with a fork. In a medium-size bowl, combine the squash, pine nuts, sage, ghee, salt, and

Grilled Romaine

Ingredients: 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette (see below) Sea salt and ground black pepper to taste. Preheat a grill to medium-high. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. We have also just used the juice of

Cranberry Relish

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Ingredients: 20-ounce can crushed pineapple in its own juice 6 cups fresh or frozen cranberries 1 1/4 cups sugar 1 cup chopped walnuts 1 tablespoon fresh lemon juice 1/4 teaspoon ground cloves Directions: Thoroughly drain the pineapple using a strainer (one made from a nonreactive material, such as stainless steel) set over a large measuring cup. Add enough water to the juice to measure 2 cups of liquid. Pour the liquid into a large nonreactive saucepan. Add the cranberries and

Corn free Cranberry Sauce

Ingredients 18 oz. Fresh cranberries 1 cup cider vinegar 1 cup Water 1 ¼ cup brown sugar 1 cinnamon stick 1 tsp. Ground allspice small piece of peeled ginger Instruction: 1.Place all the ingredients in a saucepan and simmer over low heat for about 20 minutes; 2.remove the cinnamon stick and ginger; 3.pour into a sauce boat or bowl. Variations 1.Some people say that no water should be added and that the cranberries should be served with a minimum of