Side Dish

INGREDIENTS 8 medium red potatoes, cubed 2 teaspoons crushed garlic 1/2 cup butter or margarine 1/4 cup half-and-half cream 2 tablespoons white sugar 1/4 teaspoon steak seasoning 1/4 teaspoon garlic powder INSTRUCTIONS Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth. YIELD 4 servings ...

INGREDIENTS 1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil INSTRUCTIONS In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans. YIELD 2.5 cups ...

INGREDIENTS Salt 1 pound baby carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley INSTRUCTIONS In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley. ACTIVE TIME 5 minutes ...

INGREDIENTS 1 box (10 ounces) frozen corn kernels 1/4 to 1/2 cup whole milk 3 ounces reduced-fat cream cheese, cut into pieces 2 tablespoons snipped fresh chives Coarse salt and ground pepper INSTRUCTIONS In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.

INGREDIENTS 4 Tablespoons Extra Virgin Olive Oil 3/4 Cup Finely Chopped Sweet Onion 2 Cloves Garlic, Peeled & Finely Minced 2 1/2 Pounds Prepared Ripe Plum Tomatoes Sea Salt & Black Pepper 1 Bunch (About 10 Leaves) Fresh Basil, Minced INSTRUCTIONS Bring a pot of water to a boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3 to 4 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle. Use a small, sharp knife, and peel off the skins and cut in half. Cut out the small core and then use your finger tips to scoop out most of the seeds. Cut the tomatoes into thin strips or coarse dice. In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent. Add the garlic and cook a minute or two just until fragrant. Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened. Stir in the remaining basil, and use to top your favorite cooked pasta.

INGREDIENTS 3 slices white sandwich bread 3 tablespoons olive oil Coarse salt and ground pepper 1/4 cup all-purpose flour 3 cups whole milk 2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped 1 cup shredded white cheddar (4 ounces) INSTRUCTIONS Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside. In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese. Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.

INGREDIENTS 2 ripe Hass avocados 2 tsp lime juice 2 tbsp cilantro (chopped) 1/4 cup red onion (finely chopped) 1/2 jalapeño, including seeds (finely chopped) 1/4 tsp kosher salt INSTRUCTIONS Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside. Cut the avocado in half and the remove the pit (carefully!) Scoop the avocados and place in a medium bowl. Toss and coat with lime juice. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved. Fold in the remaining ingredients and mix well. Taste the guacamole (over and over) and adjust seasoning if necessary.

INGREDIENTS 3 cups mashed sweet potatoes 1 cup sugar 2 eggs 1/2 cup milk 1/3 cup melted butter 1/2 tsp salt 1 tsp vanilla 1/4 cup melted butter 3/4 cup brown sugar 1/2 cup plain flour 1 cup pecans INSTRUCTIONS Mix together the potatoes, sugar, eggs, milk, butter, salt and vanilla. Put into a greased 2 quart dish. Topping: Mix brown sugar, flour and pecans. Add melted butter and mix until crumbly. Sprinkle over potatoes. Bake at 350 for 30 minutes. 8-10 servings.

INGREDIENTS 2 Tab butter, plus extra for coating the baking dish 6 scallions, thinly sliced 1/2 medium onion, finely chopped 3 cloves garlic, finely chopped 2 1/2 tsp salt 1/2 tsp black pepper 1 3/4 cups long grain rice 3 cups low sodium chicken broth 1 cup heavy cream 1 1/2 cups shredded extra sharp white cheddar cheese INSTRUCTIONS Heat oven to 350. Coat a 13 x 9 baking dish with butter. Melt butter in a large frying pan over medium heat. When it foams, add scallions, onion, garlic, 1/2 tsp salt and pepper. Cook, stirring occasionally, until vegetables are tender but not browned, about 7 minutes. Add rice and stir to coat in butter. Add broth, cream, and remaining 2 tsp salt. Bring to a simmer, stirring frequently. Remove from heat, stir in 1 cup of cheese, pour into the prepared dish, and spread evenly. Cover with aluminum foil and bake until most of the liquid has been absorbed and the rice is almost cooked, about 30 minutes. Uncover, evenly sprinkle remaining 1/2 cup cheese over top, and continue baking until rice is tender and cheese is golden, about 15 to 20 minutes more.