Potato side dishes

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2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups) 

4 Tablespoons of homemade butter

2 1/2 cups grated sharp Cheddar cheese 

3 eggs, beaten 

1/2 cup homemade sour cream 

1 (10 3/4-ounce) can condensed Cheddar cheese soup 

1/2 teaspoon salt 

1 cup heavy cream  

1/2 teaspoon freshly ground black pepper 

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Then drain the macaroni. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, cream and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. 

3 cups small broccoli florets

1 cup cut green beans

2 cups uncooked gluten free fusilli pasta

1 small zucchini, thinly sliced and cut into half moons (or spiralized)

1 cup sliced cherry tomatoes

4 oil-packed sun-dried tomatoes, chopped

8 fresh basil leaves, thinly sliced

¼ cup pine nuts

sea salt and freshly ground black pepper

Lemon Tahini dressing: (can be made ahead)

3 tablespoons extra-virgin olive oil

3 tablespoons tahini

3 tablespoons fresh lemon juice, more for squeezing at the end

2 tablespoon white wine vinegar

1 garlic clove, minced

½ teaspoon Dijon mustard

½ teaspoon maple syrup

½ teaspoon sea salt

3 tablespoons water

Instructions

In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.

Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.

In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.

In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.

2 cups of chicken stock

1 1/4 cups wild rice 

3 bay leaves

4 Tablespoons of homemade butter

1 cup yellow onion, diced

1 cup carrot, diced 

2 garlic cloves, minced

1 teaspoon dried parsley

1/4 teaspoon dried thyme

1/4 teaspoon rosemary

2 cups button mushrooms, sliced 

Salt and pepper to taste

In a medium to large saucepan, combine the stock, rice, salt, and bay leaves. Bring this to a boil and simmer, uncovered, for 10-12 minutes. The 

Rice will have absorbed most of the liquid. While the rice simmers, melt the butter in a large skillet, saute the garlic for 5 minutes 

then add the carrots and onion. Continue to saute for 2 minutes. at this point take your herbs and mushrooms and add them. Saute for an additional 7 minutes, 

until mushrooms have cooked through. Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering 

for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet. Add salt and pepper to taste and remove 

bay leaves. Top with additional freshly chopped parsley if desired.

3 Tablespoons homemade butter 

1 shallot, thinly sliced 

1 1/2 teaspoons kosher salt 

Freshly ground black pepper 

2 cups basmati-style long grain rice 

3 cups chicken broth 

1 bay leaf 

1 sprig fresh rosemary 

Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more. Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve. 

1 head of Broccoli. cut up

3 Tablespoons butter

3 Tablespoons flour

1/2 teaspoon salt

1/8 teaspoon ground black or white pepper

1 1/2 cups milk 

1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Boil or steam the broccoli until it is just done and not crunchy.

Melt the butter then remove it from the heat. Stir in the flour, salt and pepper. Gradually add the milk, 

stirring until it is well mixed. Cook over a low heat, stirring constantly, until thickened and smooth about ½ an hour. 

Add the cheese and cook for 5 minutes longer. Stir it until it is smooth and well blended. Serve over the Broccoli.

1 yellow onion, sliced thin

2 garlic cloves, minced

5 tablespoons olive oil

1 Eggplant, cubed(about 3 cups)

1 small zucchini, quartered lengthwise, and cut into chunks

1 red bell pepper, chopped into small pieces

3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon rosemary

1/8 teaspoon ground coriander

1/4 teaspoon fennel seeds

3/4 teaspoon salt

1/2 cup fresh basil leaves

In a large skillet pour in 23 tablespoons of olive oil. Place the onion and garlic into the skillet and saute them

over a medium low heat. This process with soften the onion and it will become translucent and the garlic will let off a delicious smell. 

Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. 

Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. 

Stir in the tomatoes and cook the mixture, stirring occassionaly, until the vegetables are tender. 

Stir in the oregano, Basil, thyme, rosemary, coriander, fennel seeds, salt, and pepper to taste and cook the mixture, stir until the herbs and spices are fragrant.

serve immediately.  

2 cup broccoli florets

2 cups mushrooms, cut into small squares

2 cups chopped butternut squash

1 zucchini, sliced and quartered

1 yellow squash, sliced and quartered

1 red bell pepper, chopped

1 red onion, chopped

2 tablespoons olive oil

2 tablespoons balsamic vinegar, or more, to taste

4 cloves garlic, minced

1 1/2 teaspoons dried thyme

1 1/2 teaspoon dried rosemary

1 1/2 teaspoon dill

Kosher salt 

freshly ground black pepper, to taste

Preheat your oven to 425 degrees F.  Lightly oil a baking sheet with olive oil. (or you can place all the ingredients in  aluminum foil and place it on your grill). Place broccoli florets, mushrooms, butternut squash, zucchini, 

squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme, dill and rosemary. Sprinkle some salt and pepper, to taste. Gently toss to combine. Place into 

oven and bake for 12-15 minutes, or until tender.

2 heads of romaine lettuce 

1/3 cup parmesan cheese 

croutons homemade or store bought

ceasar salad dressing

how to make ceasar salad dressing

Caesar dressing

5 garlic cloves, minced

1 tablespoon anchovy paste 

4 Tablespoons freshly squeezed lemon juice, from one lemon

3 tablespoon homemade Dijon mustard 

3 teaspoon homemade Worcestershire sauce

4 cup homemade mayonnaise

1 cup freshly grated parmesan cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

Combine all of the ingredients in a non-reactive bowl and mix 

it well until fully combined. i usually use a wand mixer. It's quick and easy.

Homemade croutons

Take a few pieces of bread. I use white or italian bread usually but any bread will do.

place 4-5 slices on a baking sheet and place it in your oven at a low setting. you want to dry it out not over bake it or burn it.

when it's dry cut it up into bite size pieces and drizzle some 

olive oil over them until they are fully coated. I sometimes 

use olive oil infused with italian seasoning blend.

Rinse, dry and tear the romaine lettuce into bite-sized pieces. 

Place this in a large serving bowl and shake your parmesan 

cheese over it. 

Pour the ceasar dressing over it, add your croutons

and toss the salad until the lettuce is evenly coated.

for the Vinaigrette:

1/4 cup homemade Dijon mustard

1/4 cup balsamic or red wine vinegar 

1/2 cup olive oil 

Salt and pepper to taste

1/4 cup mixed berries

For the salad:

In a small bowl, mix together the Dijon mustard, vinegar, berries, 

oil and salt and pepper. Take a wand mixer and give it a blast.

For the salad:

2 large heads Romaine lettuce, torn

1 medium cucumber, sliced

1 large beefsteak tomato, quartered and then halved

1/2 cup red onion, diced  

1 cup blue cheese, crumbled 

8 ounces cooked chicken breast, diced

6 slices bacon, cooked until crisp and chopped

2 large hard boiled eggs, peeled and quartered

Make the vinaigrette. Whisk all the ingredients together in a medium bowl. 

Prepare the lettuce. Wash and dry the romaine. Place it in a large mixing bowl. 

Top the lettuce with the cucumber, tomato pieces, Red onion, blue cheese, chicken, bacon and eggs. 

Pour enough dressing on top to coat and toss it. Serve with the remaining dressing.

2 large heads of romaine lettuce, torn into bite-sized pieces

1 large beefsteak tomato, quartered and the halved

1 to 2 carrots peeled and sliced

3 slices of a red onion

1 cucumber, sliced thin 

1 cup of the dressing of your choice

In a large bowl, combine lettuce, tomatoes, carrots, red onion and 

cucumbers. Drizzle with salad dressing and toss until 

evenly coated.

1/2 cup macadamia nuts, halved.

1 teaspoon sea salt

2 cups spinach, washed and dried

1/4 cup olive oil

2 celery stalks, diced

1/2 red bell pepper, seeded and diced

4 asparagus spears

1/2 cup white mushrooms, thinly sliced

12 strawberries halved

6 boccocini quartered*

1/4 cup mint chopped

Dressing

1 garlic clove, minced

2 slices fresh ginger, minced

1/3 cup olive oil

1/3 cup low-sodium teriyaki sauce

1 tablespoon local honey

Place the macadamia nuts in a frying pan over medium heat. Fry them until they begin to brown, then add the salt. Stir for approximately 1 minute. 

in the same pan add the celery, bell pepper and mushrooms. Add a little olive oil and cook them until they are tender.

Place the nuts on a sheet of parchment paper, let them cool. Prepare the asparagus spears by cutting off the bottom ends so that the tender part 

of them is left. Place the asparagus in a bowl with a little water and microwave until they are a bright green and just tender. Slice the spears 

diagonally. Place your Spinach in a large mixing bowl and top the spinach with the nuts, asparagus, celery, peppers, mushrooms, 

strawberries, boccocini and mint. To make the dressing in a small bowl add the olive oil, garlic, ginger, teriyaki sauce and local honey. Mix it with a 

wand mixer and drizzle it over your salad. 

*Boccocini is small mozzerella cheese balls that can be found in gourmet food shops. If you can't find it don't despair just use regular mozzerella cut up into chunks.