grilled corn with parmesan

A little mayo, some parmesan, and 15 minutes on the grill is all it takes to turn plain corn on the cob into something spectacular. You won't taste the mayo, it just helps to bind the cheese to the corn, then melts away!

serves 2

2 whole ears fresh corn, shucked
3 tbsp mayonnaise
2 tbsp grated parmesan
1 tbsp garlic salt
1 tsp pepper

Heat the grill to medium high heat (350 degrees). Mix all ingredients (except corn) together. Spread evenly over corn, and wrap corn tightly in aluminum foil. Grill for 15-20 minutes on indirect heat. Allow to cool slightly, then remove from foil and serve.

individual potato gratins

If you don't already have small gratin dishes, they're available at most major retailers for a few dollars.

Serves 2

1 lb white boiling potatoes (not baking potatoes), scrubbed
1/4 cup heavy cream
1/4 cup whole milk
2 tbsp unsalted butter
2 oz grated parmesan cheese
salt and pepper

Pre-heat oven to 350 degrees. Slice potatoes very thinly and season lightly with salt and pepper. Use 1 tablespoon of butter to grease the inside of two small ovensafe gratin dishes (or medium ramekins). Mix cream and milk together in a bowl. Layer 1/3 of potato slices in dish, slightly overlapping the pieces, spoon 1/3 milk mixture overtop, sprinkle with 1/3 of cheese, and repeat, ending with parmesan on top. Cut remaining tablespoon of butter into small pieces and place on top of each dish. Bake, uncovered, until potatoes are tender and top is browned, about 45 minutes. Keep warm in 200 degree oven until ready to serve.

blue cheese gnocchi

Gnocchi are quick-cooking and very satisfying, making them a great choice for a weeknight meal. The cream sauce lends just the right amount of blue cheese flavor to the light gnocci without overpowering.

serves 4 as a side

1 lb gnocchi (in pasta aisle)
2 tbsp unsalted butter
1 tbsp flour
1 cup milk
4 oz high quality blue cheese

Melt butter in a medium saucepan over medium heat. Add flour and cook for 2-3 minutes. Add milk and whisk, then bring to a boil. Reduce heat to medium again and simmer to thicken sauce, stirring occasionally. Stir in cheese, small bits at a time, until sauce is smooth. Season with salt and pepper and keep warm on lowest heat setting. Cook gnocchi according to package directions, drain, and combine with sauce. Serve immediately.

parmesan arugula polenta

I adapted this from Giada de Laurentis' recipe, and lightened it up a bit.

serves 4

1 cup quick-cooking polenta (cornmeal)
2 garlic cloves, minced
2 cups arugula, coarsely chopped
4 tbsp butter
1/2 cup grated parmesan
salt and pepper

Bring a large pot of water to boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cheese, and salt and pepper to taste.

mushroom-thyme pilaf

I like to make this pilaf with quinoa because it's high in filling protein, but you can make it with rice as well, if you prefer. Soy sauce may seem like a strange ingredient here, but it really brings out the meaty flavor of the mushrooms.

Serves 4

1 cup quinoa or rice
1 lb mushrooms (shitake, cremini, oyster, etc.)
1/2 onion, peeled and cut into chunks
4 sprigs fresh thyme
1 garlic clove
2 tbsp soy sauce
1/2 cup grated parmesan
olive oil
pepper

Cook quinoa or rice according to package directions. Heat 2 tbsp oil in a large skillet. In the food processor, pulse mushrooms, onions and garlic together until finely chopped. When oil is hot, add vegetables and thyme to skillet (no need to chop the thyme, just add the whole sprigs). Cook for 5 minutes, then add soy sauce. Continue to cook until soy sauce has evaporated and season with pepper. Remove from heat and toss with quinoa or rice and parmesan.

roasted garlic mashed potatoes

There are two tricks to fluffy mashed potatoes: the right potato and minimal mashing. The right potato is yellow-fleshed; leave the baby reds and Idaho baking potatoes for another use. Having said that, if you overmash the potatoes you'll be left with a gummy mess, regardless of the potato you use. I use a handheld potato masher, but even a large fork would work. Just dont put them in the food processor or mixer - it's too easy to overmash!

Serves 6-8

4 lbs yellow-fleshed potatoes (such as Yukon Gold)
1 cup whole milk
6 tbsp unsalted butter, cut into tablespoon pieces
1 head garlic
olive oil
salt and pepper to taste

Roast garlic: Heat oven to 375 degrees. Slice head of garlic in half to expose cloves. Place garlic, cut side up, in a small baking dish and drizzle very liberally with olive oil. Season with salt and pepper and cover tightly with aluminum foil. Bake for 50-60 minutes, or until garlic is very soft. When garlic is cool enough to handle, squeeze cloves into the bowl of a food processor, picking out any skins that fall in. Spoon a few tablespoons of olive oil used in roasting into the processor and puree to create a smooth paste.

Prepare potatoes: Peel and quarter potatoes. In a large stockpot, cover potatoes with cold, salted water. Simmer, uncovered, until very tender, about 25 minutes. While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted. Drain potatoes in a colander and return to pot. Add hot milk mixture and roasted garlic paste and mash with a potato masher until smooth.

simple sweet potato souffle

Don't be intimidated by the word "souffle": if you can make chocolate chip cookies, you can make this. The result is a fluffy, airy version of mashed sweet potatoes.

Serves 6

4 large sweet potatoes, peeled and cut into large cubes
1 1/2 cups whole milk
4 large egg yolks
1/2 cup brown sugar
5 tablespoons all purpose flour
8 large egg whites
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp salt
2 tbsp refined sugar

Place sweet potatoes in a large pot and fill with water until barely covered. Bring to a boil and cook for 15-20 minutes or until sweet potatoes are tender. Strain, then puree in a food processor until smooth.

In medium saucepan over medium heat, heat milk until almost boiling. Whisk together egg yolks and 6 tablespoons of brown sugar. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat. Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in sweet potato purée, spices, and salt, and set aside.

Using an electric mixer with whisk attachment, beat egg whites until foamy and slightly opaque. With mixer running, add remaining brown sugar, 1 tablespoon at a time, then beat until stiff but not dry. Fold 1/3 of egg whites into sweet potato mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.

Pour mixture into a deep, liberally buttered casserole dish (mixture should only fill half of dish). Sprinkle top with refined sugar and bake until souffle has risen and top is golden, about 30-35 minutes.

roasted brussels sprouts with pancetta

I always make more of these than I think I'll need, since half of these crispy, salty bites seem to magically disappear the second they're cool enough to touch. Once you try this recipe, I think you'll have the same problem.

Serves 6

3 lbs brussels sprouts, rinsed, stems trimmed, and halved
3 thick slices pancetta (italian bacon - available in your supermarket deli)
1/4 cup olive oil
pepper

Heat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add pancetta and cook until fat is rendered and pieces are crispy, about 15 minutes. Remove from heat and toss brussels sprouts with pancetta and oil. Spread mixture out in a single layer on a baking sheet and sprinkle with pepper. Bake for 15-20 minutes or until sprouts are browned and leaves are crispy. Toss spouts once during cooking to promote even roasting.

cranberry sauce with tangerine

This cranberry sauce is simple to throw together and tastes fantastic. The tangerine flavor is a nice variation on typical orange.

Serves 6

1 bag cranberries (fresh or frozen)
zest of one tangerine
juice of one tangerine
1 cup refined sugar
1 cup water
Pinch salt
Pinch cinnamon

In a medium saucepan, bring water and cranberries to a boil over high heat. Add remaining ingredients, stir, and reduce heat to medium. Cook mixture, covered, for 20-30 minutes, stirring occasionally, or until cranberries have all burst and sauce has thickened.

wild mushroom stuffing

This is the dish I look forward to most every year at Thanksgiving. It has all the woodsy, herbal richness of heavier sausage-based stuffings, but is light enough to have a second helping. To break up the prep, slice the bread cubes the day before and let them dry out overnight. I also make this stuffing first, to get it out of the way, then bake it off with the turkey an hour before serving.

Serves 6

1 large loaf of crusty sourdough bread, cut into 1 inch cubes
2 lbs wild mushroom mix (creminis, oyster, shitake, etc.), chopped
1 cup dried chantarelle mushrooms
4 celery stalks, cut into large chunks
1 medium yellow onion, peeled and cut into large chunks
3 cloves garlic
2 tbsp fresh thyme, removed from stems
2 tbsp fresh rosemary, removed from stems
3 cups low sodium beef or vegetable broth
3/4 cup soy sauce
olive oil
salt and pepper

Spread bread cubes out in a single layer on a baking sheet and allow to dry out for at least 8 hours. Bring broth and soy sauce to a boil in a large saucepan, remove from heat and add chantarelle mushrooms. Cover and allow mushrooms to steep in broth until soft, 30-45 minutes. In a food processor, pulse celery, onions, garlic, thyme, and rosemary (in batches, if necessary - food should never come up higher than halfway in processor bowl) until finely chopped.

Preheat oven to 375 degrees. Heat 1/4 cup olive oil in a large pot over medium high heat. When oil shimmers, add mushrooms and cook for 15 minutes until mushrooms are just browning. Lower heat to medium, then add vegetable mixture. Season with pepper. Continue to cook until vegetables are translucent, another 15-20 minutes. Remove from heat.

In a large bowl, combine mushroom mixture, bread cubes, and broth mixture. Scoop stuffing mixture into a large, buttered baking dish and cover with aluminum foil. Bake for one hour, removing foil for final 15 minutes of cooking.

dilled carrots

Serves 4

4 handfuls baby carrots
2 tbsp unsalted butter
1 tsp dried dill
salt and pepper

Bring 1/2 inch of water to a boil in a large skillet. Add carrots and cook, covered, for 7-8 minutes. Remove lid, add remaining ingredients and cook until water is evaporated and carrots are tender, another 5-6 minutes.

garlic lemon green beans

This sauce is practically instant and works well with any green vegetable. Green beans are very fast-cooking, making this side dish perfect for a hectic weeknight.

Serves 4

1 lb green beans, trimmed
1/4 cup olive oil
4 slices lemon
2 garlic cloves, minced

Place oil, lemon, and garlic in a microwave safe bowl and cover with a paper towel. Microwave for 45 seconds. Meanwhile, bring 1/2 inch of water to boil in a large skillet. Add green beans and cover with a lid. Cook for 5-7 minutes or until crisp tender. Toss with oil and season with salt and pepper.

zucchini gratin

Serves 4

4 zucchinis, sliced into 1/4 inch thick rounds
2 cups swiss cheese, shredded
2 tbsp butter
2 tbsp all purpose flour
2 cups milk
nutmeg
salt and pepper

Salt zucchini liberally and place in a strainer in the sink. Allow zucchini to sit for at least 20 minutes to draw out some of the moisture. Heat butter in a saucepan and add flour, stirring to remove any lumps. Whisk in milk, nutmeg, and salt and pepper and cook for 10 minutes. Remove from heat and stir in all but a handful of cheese.

Pre-heat oven to 375 degrees. Pat zucchini dry and lay 1/3 of the slices in a single layer in the bottom of a greased baking dish. Spoon 1/3 of the cheese sauce over first layer. Repeat until all sauce and zucchini are used. Sprinkle last handful of cheese over top of zucchini. Bake for 25-30 minutes or until top is golden brown.

grilled mashed potatoes

A great side dish when you've already got a lit grill. Roasting the already cooked potatoes on the grill while other food cooks is a simple way to amp up the flavor of the classic side. The use of a metal strainer on the grill allows all the smoky goodness to surround the potatoes, without the mess of placing potatoes directly on the grill. Just be sure the strainer is only metal, as melting plastic is less than tasty.

Serves 4

Red potatoes (2-4 per person, depending on size)
1/2 cup milk
2 tbsp unsalted butter
2 dashes cumin

Prepare a charcoal grill over medium heat. Place potatoes in a large pot and fill with water until just covered. Bring water and potatoes to a boil, then turn heat down to medium so water doesn't overflow. Cook for 10-15 minutes or until potatoes slip easily off a fork when poked. Drain potatoes and allow to cool.

When potatoes are cool enough to handle, slice in half, drizzle with olive oil, salt, cumin, and pepper, and place in a metal strainer. Place strainer directly onto grill and cook potatoes for 15-20 minutes. Be careful when removing strainer from grill as it will be VERY hot!

Pour potatoes into a large serving bowl, add milk and butter and mash together with a potato masher until slightly chunky. Do not overmash potatoes or they'll become gummy.

roasted autumn vegetable medley

This recipe requires no precision, simply use as much or as little of each vegetable as you like (or happen to have on hand). Garlic, salt, and rosemary play off the vegetables' inherent sweetness perfectly. The smaller you cut the vegetables, the faster they cook.

Serves 4 as a side

1/2 bag baby carrots, cut in half
1 large russet potato, scrubbed and cut into bite-sized pieces
1 large sweet potato, peeled and cut into bite-sized pieces
1 medium yellow onion, peeled and cut into bite-sized pieces
2 cloves garlic, finely chopped
olive oil
2 sprigs fresh rosemary, removed from stem and finely chopped (or 1 tsp dried rosemary)

Heat oven to 400 degrees. Spread vegetables out in a single layer (this is important for even cooking) on a large baking sheet. Drizzle liberally with olive oil, then sprinkle garlic, rosemary, and salt and pepper to taste over the vegetables and toss to coat. Roast for 20-30 minutes, moving vegetables around pan halfway through cooking to ensure even browning.

quinoa pilaf

Quinoa is a delicious grain, similar in appearance and flavor to couscous, but with lots of protein. It's easier to cook than rice, as the proportions of grain to water aren't critical, and makes a quick and tasty pilaf when tossed with a few herbs and spices.

Serves 4 as a side

1 cup quinoa
1/2 cup chopped parsley
1/2 cup chopped scallions (green and white parts)
1/2 cup toasted pine nunts (optional)
2 tbsp olive oil
1 tbsp lemon juice
garlic salt and pepper to taste

Bring 2 cups (or so) water to boil, add quinoa, stir, lower heat to medium low and cover. Cook until water is absorbed, about 15-20 minutes. Remove from heat and stir in remaining ingredients.

modern southern greens

Southern greens are typically quite heavy tasting for a vegetable, in my opinion. Though delicious, stewing greens with pork and adding sugar is not my idea of a healthy (of fast) side dish! This recipe works equally well with spinach, swiss chard, kale, mustard greens, or turnip greens. Whatever you've got!

serves 4 as a side

8 cups greens, washed and chopped into large pieces
2 cloves garlic, chopped
1/2 cup modern chicken stock
1 tbsp dried red pepper (optional)
dash red wine vinegar (optional - but try it!)
2 tbsp olive oil
salt and pepper to taste

Heat oil in a large saute pan. Add greens, one handful at a time, as all 8 cups won't fit until some of the greens are wilted. Add garlic and red pepper and toss to combine. Saute until all greens are slightly wilted, then add chicken stock and cover. Cook for 5-15 minutes, depending on the type of green you're using (kale will take longer than thinner greens). Add red wine vinegar, toss, and serve.

grilled vegetable salad

This is a great side dish for nights you want to do it all on the grill.

Serves 6

1 small eggplant, trimmed and sliced into 1/4 inch slices
1 red pepper, cored, seeded, and sliced in half
1 zucchini, trimmed and sliced in half
1 red onion, trimmed, peeled, and sliced into 1/2 inch slices horizontally (to create circles)
2 portabello mushrooms, stems removed
1 cup crumbled goat or feta cheese (optional)
olive oil
juice of 1/2 lemon
salt and pepper

Heat grill to medium high heat. Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat. Grill for 20-25 minutes, turning once, until grill marks appear and vegetables are cooked through. Remove from grill and slice into large pieces. Pile each vegetable separately on a platter, sprinkle entire salad with cheese, and squeeze lemon juice over top. Can be served at any temperature.

modern kimchi

No one makes kimchi like Virginia's mother, Mama Lee, but this is a satisfying imitation when I get a craving. My family loves it as a spicy side dish with steamed rice and asian barbecue.

Makes 4 cups

4 cups bagged cole slaw mix
2 garlic cloves, minced
2 tbsp sriracha sauce
4 tbsp rice wine vinegar
2 tsp soy sauce
3 tbsp sesame oil

Mix all ingredients together and refrigerate for at least 2 hours before serving, to allow flavors to blend.

janice's pea salad

serves 6

1 head iceberg lettuce, torn into bite-sized pieces
1 12 oz bag frozen peas, thawed
8 slices thick cut bacon, cooked and chopped
1/4 cup green onions, chopped

for dressing
1/4 cup sour cream
1.4 cup mayo
2 tsp chopped parsley
salt and pepper to taste

Combine first 4 ingredients in a salad bowl. Mix together dressing ingredients and toss with salad.