This is a great vegetable side dish. This can accompany any meat dish, or can be served on its own. The addition of the seasoned breadcrumbs and parmesan cheese really turn a normal vegetable into something outstanding.
This recipe is a favorite of the kids. I often serve this recipe in the summer, when I am hosting barbeques. You can use this recipe with smaller potatoes, standing them up, for a holiday buffet. These potatoes can be topped with any of your favorite fillings, including crumbled bacon.
This is a really simple and quick method to prepare a savory, moist and delicious stuffing. Use prepared corn muffins (either homemade or store bought), and combine with sautéed leeks and thyme for a tasty holiday treat.
This is a truly easy vegetable side dish. It takes little preparation and very quick baking time. Layer the baking dish with aluminum foil for an even quicker cleanup. I have served this dish many times on a buffet, garnished with lemon slices.
This dish is the quintessential Italian peasant dish. It is easy, inexpensive, and delicious. I like to add cannellini beans to make the dish heartier, and often serve this on my holiday buffet with my antipasto. I first learned how to make this dish from Grandma Colombo. I remember visiting her at home in Staten Island, specifically to watch her make this dish. She told me many times that she combined the escarole with olive oil and garlic, which seemed incredibly simple, but I could not simulate the taste. When I watched her, I knew why…she forgot to include a couple of steps, namely blanching the escarole first. (Her response was…of course you blanch it first!) She also had a heavy hand with the olive oil, and used the marinating liquid from a jar of green olives. To this day, I still cannot simulate the taste exactly, but this recipe is pretty close.
I always make this vegetable side dish for Thanksgiving. The rich flavor of the bacon and balsamic vinegar mixed with the roasted brussel sprouts is really delicious. This recipe is definitely worth trying…and more than once a year!
I was first introduced to these delicious potatoes at a summer barbeque. The taste was wonderful, and the aesthetic appeal was fantastic. I researched various recipes, and have modified this recipe from the rufusguide website. These potatoes can be served as a side dish to any meal, and a variety of seasonings can be added to create different flavors. Serve with a side of sour cream and fresh chopped herbs.
I really enjoy eggplant dishes, and I’ve tried many different recipes over the years. I got creative one morning and ended up with a delicious eggplant side dish. The key is to allow the diced eggplant to cook long enough to caramelize….then add the pesto at the end so the flavors are full bodied when served.
I recently made this asparagus side dish for friends, Thea Berkhout and Paul Breitman. The dish was easy to make, and had great depth of flavor with the prosciutto and provolone cheese. This dish was inspired by a Soprano’s Cookbook recipe.