Browsing Tag

sides

Appetizers/Starters, Breakfast/Brunch, Dinner, Lunch, Savory Snacks, Sides

Colcannon Cakes

If you follow this site, you know that I seem to make a variation of Colcannon (Irish mashed potatoes) most St. Patrick’s Day — varying the potatoes (sometimes sweet potatoes) and the greens (cabbage, kale, even spinach), but this year, I stuck with transitional russett potatoes and cabbage, but make “cakes”, sort of like potato pancakes. Fried up, they are a great side dish to Irish-style sausages, or even for breakfast with bacon and eggs. Very filling!

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Peas + Pearls: Pearled Couscous with Peas and Perlini Mozzarella

More on the Farmer’s Market side-dish theme… bean last time, peas this time. I am calling this one “Peas + Pears” — peas for the freshly shucked, perfectly “pearl” sized peas from the farmer’s market this morning and pearls for the pearled couscous and the perlini mozzarella. It’s sweet and savory, got a variety of textures and I think would go great with a seafood dish — salmon or scallops come to mind. This is super easy and quick to make, so it didn’t heat up the kitchen too much!

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Green Beans with Bacon Panko Crunch

I seem to be on a little bit of a “side-dish” tangent these days. There is such an abundance of yummy veg at the farmers market. These here are just your run of the mill green beans , but I made this “bacon panko crunch” that make it both textually different and bacony. And what’s not to love about bacony, right?

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Dinner, Lunch, Sides

Hasselback Potatoes

Hasselback potatoes are definitely comfort food to me! Long time followers of this page will know that I am very proud of this style of potato: back in 2015, I even won a contest with this recipe put on by the Idaho Potato Commission and if it’s one thing that Idaho knows, it’s potatoes. 🙂 These take a bit of time (usually right around an hour, although if you have larger potatoes, they can take a little longer), and they take a little bit of precision to make, but I think that they are worth it. My trick for not cutting all the way through the potato is to put a chop stick on either side o the potato so I don’t slice all the way down to the cutting board. If you aren’t a fan of garlic, you can omit it, though I do think the fresh herbs are nice in the basting butter.

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