Archive | Side Dish

Butternut Squash, Leek and Hazelnut Gratin

Butternut Squash Leek and Hazelnut Gratin (GF)Depending which camp you’re in, fall arriving is good news or bad news. Either way, Butternut Squash Gratin is good news! Very good news. Pair the whole cheesy mess with leeks and hazelnuts and you have magic! I chose to eat this for lunch one day with a salad and then had it for dinner as a side dish. It makes about 6 servings but it can definitely be made to serve a crowd if need be. For those Canadians out there, you might even want to add this to your Thanksgiving repertoire on Oct the 14th, 2013.

I never post that much when it comes to Thanksgiving dinner here at Beyond The Peel. But here are a few recipes I like for intimate Thanksgiving dinner.  This Sumac Cornish Game Hen recipe from Bon Appetit is delish and it’s become my go to fast and easy ‘turkey’. I like making game hens because they cook quickly and 1 feeds 2 people (which works our to be fairly inexpensive and the leftovers are not too much to handle). Because I’ve made this recipe several times I have a few changes I recommend. Only brine for 2 hours and cook the hens whole in the oven. Bake at 375 F for approx 20-25 minutes. Now that’s a fast ‘turkey’.

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By on October 7, 2013 in Blog, Gluten Free, Lunch, Main Ingredient, Side Dish, Squash, Vegetarian

Simple & Perfect Zucchini Radish Salad with Feta

Zuccini Radish Salad I want to stick with simple for as long as I can.

Only summer vegetables offer the possibility of a meal coming together in less than 5 minutes. Potatoes? Nope, don’t like eating them raw even though my grandpa did. Other root veggies, nada, though some are delicious grated raw on a salad like carrots, beets and even celeriac. Lentils and braised meats (as amazing as they are) take time. And though they all have their place, I definitely want to take advantage of this simple time before I start to crave hot soups, stews and braised meats.

Now before you scroll down any further, please don’t let the simplicity of the ingredients fool you. It’s so good in fact, I made it again for lunch!

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By on September 10, 2013 in Appetizer, Gluten Free, Low Carb, Lunch, Main Ingredient, Recipes, Salad, Side Dish, Vegetarian, Zucchini

Cauliflower Couscous Salad with Plums & Prosciutto

plum couscous salad

Today was one of those days when I wanted a couscous salad. Without any couscous to be had, I made do. I’d used the idea of ‘ricing’ cauliflower before and I’d seen it used in a risotto (brilliant but I have yet to try it!), as rice and as couscous. There seemed to be no time like the present to try it. It helped that the pressure was on, because I had a cauliflower going bad in the fridge. Kinda like the time I made this. It was one of those ‘use it or lose it’ moments.

The other ingredients in this recipe come from a most brilliant surprise. A visit from my sister! You should know, out here any visit at all is really nice, but a visit from a sister is truly special. Like Christmas! She even came bearing gifts! Of course in my house, the best gifts of all tend to be food and wine.

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By on July 30, 2013 in Blog, Cauliflower, Dairy Free, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Side Dish

Not Your Grandma’s Potato Salad

Nothing too fancy here folks…just potato salad. This one dosn’t have any heavy dressings but rather has flavor from tomatoes, capers, dill and good quality olive oil.

It’s not your grandma’s potato salad of course. I don’t have any of the ingredients to make that kind of salad, so I decided to try something a little different instead. This Roasted Potato Salad comes with oven roasted grape tomatoes (which adds a nice sweetness), crispy capers, fresh dill and crispy spinach leaves.

This is a simple, yet complimentary flavor pairing that is sure to win you over. No need for heavy creamy dressing when you’ve got olive oil, lemon juice, smoked paprika and dill.

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By on May 10, 2013 in Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Potato, Recipes, Salad, Side Dish, Tomato, Vegan, Vegetarian

Roasted Cauliflower Mint Salad With Citrus Cashew Dressing

 


There are some flavors that make you feel like it’s spring, no matter what the temperature is outside. Take dill for example. There’s nothing “winter” about dill. No matter how you shake a stick (or magic wand) at it. Mint is the same. So while the snow was falling and the temperature dropped to below 0, I decided to eat “spring” until it decided to show up.

I have good news!

Ok a couple of pieces of good news.

First, spring is here. There are no sub zero temperatures in the forecast, in fact it will be down right balmy. Balmy for Canada at any rate. If the forecast holds true  (pretty, pretty please with a cherry on top), this girl just might have another shower in her future. All be it, an outdoor shower stall made out of painted plywood. But a shower…a glorious shower. And since I forgot to shave my arm pits the last time I had a shower (on Monday)…I’m kinda lookin’ forward to it.

What can I say, I like a clean armpit. Don’t judge.

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By on May 3, 2013 in Blog, Cauliflower, Dairy Free, Gluten Free, Low Carb, Lunch, Main Ingredient, Recipes, Salad, Side Dish, Vegan, Vegetarian

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