Recipes

showing 21 - 40 of 70 posts
matching side dish [X] < Previous 1 2 3 4 Next >

Sort By:

Post a Recipe

Subscribe to RSS feed

Stuffed Tomatoes Provençal

KitchenGardener Magazine, archive | August 7th, 2008

Ripe garden tomatoes are filled with olive purée, sautéed onion and garlic, basil, and breadcrumbs.

view details

Butternut Squash with Cheddar Cheese and Sage

KitchenGardener Magazine, archive | August 7th, 2008

Butternut squash is paired with tomatoes, cubes of cheese, sage, and white wine. The sharpness of the cheddar is a good counterpoint to the squash's sweet flesh.

view details

Savory Beans

KitchenGardener Magazine, archive | August 7th, 2008

A hearty side dish featuring winter savory, tomatoes, and cannellini or haricot beans.

view details

Savory Fried Tomatoes

KitchenGardener Magazine, archive | August 7th, 2008

Try these tomatoes on some olive oil-brushed crostini.

view details

Calabacitas

KitchenGardener Magazine, archive | August 6th, 2008

Calabacitas refers to both a round summer squash and a stew made with them, along with corn and roasted green chiles. The squash tastes like zucchini, which can be used successfully in its place.

view details

Creamy Red Pepper Grits

KitchenGardener Magazine, archive | August 6th, 2008

A red pepper purée with some cream and Parmesan cheese gives grits elegance and appeal you never dreamed possible.

view details

Peas with Mint

KitchenGardener Magazine, archive | August 6th, 2008

A classic springtime pairing.

view details

Stewed Squash Blossoms (Flores de Calabaza Guisadas)

KitchenGardener Magazine, archive | August 6th, 2008

Squash and zucchini blossoms are the most fragile, most ethereal part of the plant. They add a special flowery delicacy to food.

view details

Tuscan Bean Salad

KitchenGardener Magazine, archive | August 5th, 2008

White kidney beans are dressed with olive oil, vinegar, sage, and garlic.

view details

Roasty Potatoes with Sage

KitchenGardener Magazine, archive | August 5th, 2008

Sage enlivens the flavor of roasted potatoes in this easy recipe.

view details

Braised Artichokes with Leeks and Peas

KitchenGardener Magazine, archive | August 4th, 2008

As the season progresses, take advantage of fava beans, baby carrots, asparagus, spring turnips, or the first zucchini. For a fall stew, add diced celery root along with the artichokes.

view details