Tag: side dish

Pesto Squash & Sausages

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This recipe is an adapted version of a recipe that my mother has been making for years, from the cookbook “Mushrooms” by @alastairhendy .
Ingredients:
1 tbsp avocado oil
1 butternut squash, peeled, seeds removed and cubed
1-2 boxes mushrooms, gills removed and sliced
1-3 oz bag chestnuts (I used @gefen_foods – you can use 2 bags, they’re just so good), sliced
2 @jacksgourmet sausages
1/4 cup basil pesto, homemade or storebought (I used @shneidersusa )
1 clove garlic, peeled
1 tsp balsamic vinegar .
Directions:
Boil squash in water until it’s just tender and pierces with a fork. Don’t let it get too soft.
In the meantime, pan fry the sausages for about 5 minutes in oil, allowing all sides to brown nicely. Remove from pan but leave in any juices.
Add mushrooms and chestnuts to pan with pesto. Once nicely sautéed, add the squash, garlic and sausages. Mix until incorporated well and coated in pesto. Add in balsamic.
Garnish when basil. .
This can be served as a meal or a side dish. Use vegan sausages and top with Parmesan cheese. You can serve on top of quinoa or pasta or rice.

Simanim Butternut Squash – Stuffed or Hasselback

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1 large butternut squash or 2 small ones
2 tbsp avocado or grape seed oil 
1 leek, white part only, sliced thinly 
1/2 cup grated carrots 
1/2 tsp cinnamon 
4 medjool dates, pitted and chopped 
1 Apple, peeled, cored and chopped 
2 fresh figs, chopped 
1 long spring fresh rosemary, chopped
2 tbsp honey
4 tbsp extra virgin olive oil, divided
Pomegranate seeds for garnish .
Preheat oven to 400°F
.
For hasselback squash, peel squash. Do not peel for stuffed squash. 
Cut squash in half and remove seeds. 
Brush with 1 tbsp olive oil, salt and pepper. 
Roast for 20 minutes, flesh side down. 
In the meantime, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant. 
Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture. .
Remove squash from oven, keeping oven turned on. Allow to cool for 5 minutes. .
For hasselback squash, place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash. .
For stuffed squash, scoop out insides of squash, leaving about 1/2 inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash. .
Place squash back on baking sheet – stuffed side up. Pour 1/4 cup of water into the bottom of the pan. Bake for 20-25 minutes. 
To make this a full meal, add some sliced sausages to the leek mixture. .
Garnish with pomegranate seeds .

Pesto roasted rainbow vegetables

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1 sweet potato, cubed very small
1/2 head each of broccoli and cauliflower, cut into small florets
1/4 head of purple cabbage, cut up into small pieces
Handful of cherry tomatoes
Large handful of green beans
1/2 cup pesto (homemade or storebought
Extra virgin oil
.
Preheat oven to 400°F
Mix pesto with enough oil so that it spreads easily.
On 1 baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with 1/2 pesto mixture.
Place in the oven for a total of about 45 minutes (sweet potatoes should be soft). On the other baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes.
Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta.
Garnish with @shneidersusa french fried onions if desired .

Zaatar Parmesan Zucchini

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2 large zucchini, cut into 1/4 inch rounds
3 tbsp extra virgin olive oil 
2 tbsp zaatar 
Grated Parmesan 
Salt and pepper .
Mix together all ingredients except zucchini. Coat zucchini with mixture. 
Place on greased baking sheet in single layer. 
Bake at 425°F for 5 minutes 
Broil for 3-5 minutes (watch carefully)

Roasted Cauliflower and Broccoli

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I make roasted cauliflower and/or broccoli at least once a week and I pop them like chips. Accidentally, I added shawarma to this mix, but it was so delicious that I decided to share it. .
Small head each of cauliflower and broccoli, cut into florets, washed and dried well 
1 tbsp each smoked paprika, shawarma seasoning and zaatar
1 tsp sea salt
Pepper
4 tbsp extra virgin olive oil .
Mix together spices, salt, pepper and oil. Coat broccoli and cauliflower. Place on baking sheet – do not bake on foil, it doesn’t caramelize the same way. 
Bake at 400°F for 35-40 minutes.

Ginger Noodles with steak, eggplant and mushrooms

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1 package Asian noodles (I buy frozen ones that need to be boiled for only 1-2 minutes) cooked according to package directions
1 tsp sesame oil 
1 small eggplant, cubed and salted (wipe off salt after to absorb excess moisture)
1 box of mushrooms, sliced 
5 cloves garlic, peeled and minced 
1 inch knob of fresh ginger, peeled and minced 
2 tbsp Olive oil or grapeseed oil to sauté 
3 tbsp soy sauce 
3 tbsp rice vinegar 
1 tbsp honey 
1 tsp sriracha hot sauce 
1 cooked rib steak, thinly sliced against the grain (see my London broil recipe for my favourite steak marinade) 
Sesame seeds and fresh basil for garnish
.
In a large saucepan, over medium heat, heat oil and sauté eggplant and mushrooms. Once softened, add ginger and garlic and continue for sauté for another minute or 2. 
Add soy sauce, rice vinegar, honey and hot sauce. Allow to simmer for 2-3 minutes. 
In the meantime, drizzle sesame oil onto noodles. 
Mix noodles into soy sauce and vegetable mixture, making sure that the noodles absorb the sauce. You may want to add an extra tbsp soy sauce if the vegetables absorbed too much of the liquid. 
Remove from heat, top with steak, mushrooms and eggplant! 
Garnish with basil and sesame seeds.

Cauliflower Slaw with Almond butter Dressing

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Dressing:
3 tbsp almond butter 
1 tbsp soy sauce 
Juice of 1/2 lemon 
2 tbsp rice vinegar 
1 tsp sesame oil
1-2 tsp maple syrup 
1 tsp Sriracha hot sauce 
1 tsp chopped fresh ginger .
Salad:
1 head cauliflower, cut into florets and then sliced thinly 
Grated purple cabbage 
Grated carrots
Dried cranberries 
Dried mango, thinly sliced
Garnish with chopped almonds, fresh mint and sesame seeds. .
Mix together dressing ingredients. 
Top salad with dressing, making sure to pour dressing on slowly so that everything is coated but not sopping wet (you won’t need to use all the dressing). Allow to sit and marinate for about 30 minutes prior to serving. 
You can leave in the fridge until the next day but may need to add more dressing.

Sweet & Smoky Sweet Potatoes

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The cooking method for the potatoes is from this recipe is from “I ❤️ kosher”by @kimkushnercuisine – go checkout the original recipe on her feed, it’s fabulous!
.
Ingredients:
1 tbsp smoked paprika 
1 tbsp brown sugar
1 tsp garlic powder 
1/2 tsp salt 
Pepper 
4 tbsp extra virgin olive oil 
Rosemary
6 sweet potatoes, preferably skinny ones, cut in half lengthwise .

Directions:
Preheat oven to 400°F. 
Mix together everything except sweet potatoes. 
Brush mixture on all sides of sweet potato. 
Place skin side up on parchment-lined baking sheet. 
Bake for 1 hour.

Silan Dijon Roasted Carrots

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1 tbsp Dijon mustard
1 tbsp silan (date syrup)
1 clove garlic, minced
3 tbsp extra virgin olive oil 
Approximately 2 lbs thin carrots (preferably rainbow carrots), washed and peeled .
Mix together mustard, silan, garlic and extra virgin olive oil. Coat carrots with mustard mixture. 
Lay flat on a parchment lined baking sheet. 
Bake at 375° for 40 minutes.

Braided Olive and Mushroom Tart

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1 square of puff pastry, rolled out thinly on parchment
2 tbsp extra virgin olive oil
2 boxes of baby Bella or cremini mushrooms, stems reserved but gills removed
10 baby tomatoes, sliced
2 cloves garlic, crushed
Large handful fresh basil, chopped
A few chopped sundried tomatoes, optional
1 tbsp pine nuts, crushed
2-3 tbsp olive tapenade (I used @sardofoods brand)
1 egg, beaten
Sesame seeds for garnish if desired .
Preheat oven to 400°F.
Slice mushrooms and chop up their stems (discarding the hard part). In a large pan, sauté the mushrooms in oil. After liquid has mostly evaporated, add the tomatoes, sundried tomatoes and garlic. Continue to sauté for a few more minutes. Add pine nuts and fresh basil and remove from heat.
For braiding technique details, please see my highlight 🍄olive braid.
I spread the olive tapenade in a line in the middle third of the puff dough, leaving a bit at each end. On either side, cut 1 inch diagonals or puff dough that you can fold over after. Add mushroom mixture on top of olive tapenade. Fold over puff dough slits almost like a braid. .
Brush with egg and top with sesame seeds.
Bake for about 20 minutes.