Archive for the ‘sides’ Category

baby spinach
lemon curd
walnuts, whole or chopped
kosher salt

  1. Add a small amount of water to about a 1/4 cup lemon curd.  Stir and adjust water until mixture is thin enough to easily coat spinach.
  2. Toss lemon curd, spinach and walnuts together.  Season with kosher salt.  Serve chilled.


1/2 medium head cabbage, shredded
1/2 large red onion, diced
1/2 cup grated carrots
1 stalk celery, chopped
1/2 cup white sugar
1/2 cup white vinegar
1/4 cup and 2 tablespoons vegetable oil
1-1/2 teaspoons salt
1-1/2 teaspoons dry mustard
black pepper to taste

  1. In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well.
  2. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

House Dressing

1 cup olive oil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 rounded teaspoons pepper
2 rounded teaspoons salt
2 rounded teaspoons onion powder
2 rounded teaspoons dijon-style mustard
1 1/2 cups red wine vinegar

In a blender, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and dijon-style mustard. Pour in the vinegar, and blend on high.

PREP TIME 5 minutes
Store tightly covered at room temperature.

2-Ingredient Biscuits

2 cups self-rising flour, sifted
1 cup heavy cream

  1. In a large bowl, combine the flour and cream.
  2. Turn out onto a floured surface; knead gently for 5 minutes or until no longer sticky.
  3. Roll dough to a 1/2-in. thickness and cut into 3″ biscuits. Place on a greased baking sheet.
  4. Bake at 450 degrees F for 8 to 10 minutes.

YIELD 9 biscuits
If you don’t have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour.
Cut dough with a tall drinking glass (if you don’t have a biscuit/pastry cutter), but do not twist as you press down. Instead, press straight down and twist slightly as needed to break apart the dough.
Optional: Rub with butter in the last 5 minutes of baking.

Baked Cabbage

1 large head cabbage, chopped
1 cup evaporated milk
1 cup soda cracker crumbs
1 medium or large egg
2 tablespoons butter, melted

  1. Preheat oven to 350 degrees.
  2. Boil cabbage in salted water until tender, about 20 minutes. Drain and return to pot.
  3. Mash cabbage thoroughly.
  4. Add egg, milk and 1/2 cup cracker crumbs and place in ungreased casserole dish.
  5. Sprinkle cracker crumbs on top and pour over melted butter.
  6. Bake uncovered 30-40 minutes.

PREP TIME 5 minutes
Chop cabbage by cutting 1″ slice off of top, place on cutting board top down and cut 1″ slices off all sides stopping at the core.