Posts Tagged ‘side dish recpe’

Tuesday Recipe: Spring Vegetables Asparagus and Artichokes

Tuesday, April 8th, 2014
From buds on trees to songbirds singing loud and proud under a bright blue sky, spring has finally sprung here in Southern Maine. With warm spring weather comes yummy bright green vegetables to delight and excite any weeknight.

Easy Broiled Asparagus


  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and black pepper


Heat broiler. On a baking sheet, toss asparagus with oil and ΒΌ teaspoon each salt and pepper. Arrange asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.

Footed Wire Bowls Set

Flour Sack Towels Roasted Whole Artichokes

If you have never had an artichoke, they may seem like a daunting vegetable. Never fear, they are much easier to prepare than you may think and offer a wonderful side dish option for spring and well into summer.

  • 4 large whole artichokes, top 1 inch and stems removed
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, cloves peeled and crushed
  • kosher salt

  1. Preheat oven to 425 degrees F.
  2. Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  3. Slightly separate the artichoke leaves with your hands.
  4. Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  5. Drizzle each artichoke with olive oil.
  6. Press 1 clove of garlic into the center of each artichoke and season with salt.
  7. Tightly wrap each artichoke with heavy-duty aluminum foil.
  8. Place in baking dish and bake until sizzling, about 1 hour 20 minutes. Serve warm.
Garlic Keeper French Market Prep Bowl Set

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Red, White and Blue Potato Salad

Wednesday, June 30th, 2010

Fruit Sale and Pepper ShakersA big hit with people who normally don’t go for potato salad as well as those that do! Happy 4th!

You Will Need:
1 Cup chopped green onions, divided
1 Cup sour cream
1/2 Cup mayonnaise
1/4 Cup white wine vinegar
4 teaspoons dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer potatoes
2 Cups cooked fresh peas or one 10-ounce package, frozen, thawed
1 1/2 Cups crumbled blue cheese
1 teaspoon Paprika

Whisk 1/2 cup green onions and next 7 ingredients in medium bowl.
Cover and chill dressing.
Place all potatoes in large saucepan.
Add enough water to cover by 1 inch.
Sprinkle with salt.
Bring to a boil.
Reduce heat to medium and boil until tender (about 10-15 minutes).
Drain and cool to room temperature.
Cut potatoes into 1/2 inch thick slices and place in large bowl.
Add dressing, peas, and blue cheese — toss gently.
Cover and chill at least 2 hours and up to one day.
Sprinkle salad with paprika and remaining green onions before serving.

Black Veggie BinMini Fan Flag

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