Posts tagged as side dishes
Popovers
It actually hurt me a little bit to bake a pan of popovers for the photo. I don’t miss many things since giving up gluten – mostly good beer, honestly – but oh, popovers! Truly the world’s most perfect butter delivery vehicle, soft and eggy, steamy and crusty, marvelously ragged with melted-butter-pooling crevices. In college,…
Roasted Butternut Squash with Sage (Paleo-Friendly, AIP-Friendly)
This dish is inspired by a roasted squash dish I had at 112 Eatery a few years back. If you love butternut squash as much as I do, I suggest planning to have this as an entree, perhaps with a salad. It is not a light dish, although it doesn’t have to be heavy if…
Eggplant with Yogurt Sauce
I’ve had my eye on this recipe ever since I acquired the lovely cookbook Plenty by Yotam Ottolenghi. If you’re looking for mouth-watering ways to add vegetables to your life, this is your book. Not only are the recipes clever and inspired, the photography is simply stunning. Earlier this summer I took a cup of…
Tomato Tart Round III: This Time, Gluten-Free + A Tomato Party!
I should have titled this post, How to Beat a Recipe to Death. Seriously. This is the third time I’ve posted a variation on it but hey, a winner is a winner, and this one is A Winner. It originated with the lovely blog 101 Cookbooks and I’ve just continued to play with it. The…
Grilled Corn Salsa
Sweet is good, but salty-sweet is better. As Minnesota State Fair goers know, grilling makes corn even cornier, drying the kernels a bit and concentrating their flavor to sweet, chewy heaven. Sliced off the cob, tossed with crunchy onion, fresh cilantro, a squirt of lime – and salt of course! – this salsa is just…
Olive Oil & Cafe Levain
I was honored to throw a small amount of time toward the beautiful #BigEVOONight event that Minnesota Food Blogger Will Hsu planned with Chef Adam Vickerman and Mike Forbes of California Olive Ranch. Held last Wednesday, July 6, at Cafe Levain, the event featured a gorgeous, seasonal menu planned around California Olive Ranch’s incredible extra-virgin…
Green Beans with Pork & Black Bean-Garlic Sauce
Transform green beans into a spicy, salty meal. A little pork, a little black bean-garlic sauce…a lot of sticky-savory deliciousness. Green Beans with Pork & Black Bean-Garlic Sauce Serves 4 as a side dish, 2 as a main course 1 lb. green beans, trimmed 1/4 lb. pork sausage or ground pork (I used pork breakfast…
Saute of Tomatoes & Okra with Bacon
Make this. You will not be able to stop eating it. Add cayenne pepper and the perfect amount of salt and you REALLY will not be able to stop eating it. Spoon it over polenta…and forget it. Gone. Saute of Tomatoes and Okra with Bacon Adapted from The Gift of Southern Cooking by Edna Louis…
Shooting the Kitchen: Piccolo
Photo by Susan Powers Oh burrata, is there anything better? Here’s a weird thing – the night before the Piccolo shoot, without having any idea of what Chef Doug Flicker was preparing, I dreamed about burrata! It was a lovely dream, about poking open the solid mozzarella exterior to reveal the creamy fresh mozzarella interior……
White Bean Gratin
If you love cookbooks, and don’t own Sunday Suppers at Lucques by Suzanne Goin, add it to your list. Everything in it is delicious, fresh, approachable. Some of the recipes are longish, but not terribly complicated, and hey, sometimes greatness takes a little effort. I’m down with that. Like this bean gratin. It’s quite simple,…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
