Category Archives: Side Dish

Kale, Chickpeas and Leeks Braised in Olive Oil

Side Dish, Uncategorized

Type of dish: Side Dish

1/4 cup olive oil
1 large leek, white and light green part only, quartered, chopped and rinsed
2 garlic cloves, minced
1 teaspoon salt
1 heaping teaspoon smoked paprika
1 bunch kale, washed, stemmed, and chopped
1 (15-ounce) can chickpeas, rinsed
2 heaping Tablespoons chopped roasted red pepper

Add olive oil to a large, heavy-bottomed pot over medium-high heat. When oil shimmers, add the leek, garlic, salt and paprika and stir until leek wilts, about 1 minute. Add kale, chickpeas, and red pepper and stir to combine. Cover and cook over medium heat for 20 to 30 minutes, checking to make sure pan doesn’t scorch. If needed, add a tablespoon of water to keep a very small amount of liquid in the pan. Once kale is tender, taste and adjust seasonings, if needed. Serve hot, at room temperature or cold after a night in the fridge.

Recipe courtesy of Gazy Brothers Farm

Baked Kale Chips

Appetizer, Side Dish, Uncategorized

Type of dish: Appetizer, Side Dish

1 bunch kale
1 Tablespoon olive oil
1 teaspoon seasoned salt

Preheat the oven to 375° F. Line a non-insulated cookie sheet with parchment paper.

With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite sized pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and toss with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Recipe courtesy of Gazy Brothers Farm

Potato-Leek Gratin

Side Dish, Uncategorized

Type of dish: Side Dish

3 Tablespoons butter
3 medium leeks, thinly sliced
3 cloves garlic, minced
3 Tablespoons all-purpose flour
3 1/2 cups milk
2 teaspoons kosher salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon dried thyme
2 cups shredded cheese
3 pounds potatoes, thinly sliced.

Preheat the oven to 375° F. Melt butter in a 3-quart saucepan over medium heat; add leeks, and saute for 5 minutes or until tender (do not brown). Add garlic, saute 1 minute.

Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in milk. Stir in seasonings.

Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat, stir in cheese until melted and smooth.

Layer half of potatoes in a lightly greased 13×9-inch baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.

Bake at 375° F for 50 minutes or until potatoes are golden brown and fork tender, shielding with aluminum foil to proven excessive browning, if necessary. Remove from oven and let stand for 10 minutes before serving.

Recipe courtesy of Gazy Brothers Farm

Roasted Beets and Sautéed Beet Greens

Side Dish, Uncategorized

Type of dish: Side Dish

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 Tablespoons chopped onion or leek
salt and pepper to taste
1 Tablespoon red wine vinegar

Preheat the oven to 350° F. Wash the beets thoroughly, leaving the skins on, and remove the greens. If you wish to peel the beets, it is easier to do so once they have been roasted. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 Tablespoons of olive oil.

Cover, and bake for 45 to 60 minutes, or until a knife can easily slide through the largest beet.

When the roasted beets are almost done, heat the remaining 2 Tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion or leek, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the greens are wilted and tender. Season the greens with salt and pepper and red wine vinegar, and the beets with salt and pepper, and butter, if desired.

Recipe courtesy of Gazy Brothers Farm

Roasted Leeks and Apples

Side Dish

Type of dish: Side Dish

2 Tablespoons olive oil
2 Tablespoons white wine
1 Tablespoon honey
1 teaspoon dried marjoram
3 large leeks, white & tender green parts
1 crisp apple, cored & sliced
Salt and freshly milled pepper

Preheat the oven to 400° F. Whisk together the oil, wine, honey, and marjoram in a medium baking pan until combined. Quarter the leeks and slice into 2-inch pieces. Add the leeks and apple to the dressing, season to taste with salt and pepper, and toss to coat.

Bake at 400° F for 30 minutes, stirring gently about every 10 minutes, until the leeks are golden and the apple is soft. Serve immediately.

Note: This delicious mix of leeks and apples makes a gorgeous, simple side dish – perfect with plain roasted meats or chicken.
Serves 4

Recipe courtesy of Gazy Brothers Farm

Wine-Glazed Brussels Sprouts

Side Dish

Type of dish: Side Dish

2 pounds Brussels sprouts
1/2 cup red wine
3 Tablespoons maple syrup
1 1/2 Tablespoons soy sauce
1 1/2 teaspoons cornstarch

Trim the stems from the Brussels sprouts and cut an X into the base about 1/4″ deep.

In a small bowl, combine the wine, maple syrup, and soy sauce and stir together.

Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle summer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.

Recipe courtesy of Gazy Brothers Farm

Classic Sweet Potato Casserole

Side Dish

Type of dish: Side Dish

3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
miniature marshmallows (optional)

Preheat oven to 350° F. Combine first 6 ingredients. Pour into a butter 1-1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Top with miniature marshmallows, if desired. Bake at 350° F for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

Recipe courtesy of Gazy Brothers Farm

Sweet Potato Fritters with Pear Coulis

Side Dish

Type of dish: Side Dish

1 pound sweet potatoes, peeled and coarsely shredded
3 large eggs
1/4 cup chopped green onions
3 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 cup vegetable oil

Pear Coulis:
2 chopped ripe pears
1/4 cup raisins
1/2 cup orange marmalade
1 Tablespoon finely chopped crystallized ginger

Wrap sweet potatoes in a clean dish towel; wring to remove excess moisture. In bowl, combine sweet potatoes with remaining fritter ingredients except oil; blend well.

Heat oil in a large non-stick skillet over medium-high heat. Spoon heaping Tablespoonfuls of batter into skillet, flattening with back of spoon. Cook until golden on both sides, turning after about 4 minutes. Remove and place on paper towels to drain. Repeat with remaining batter. Serve with pear coulis.

For pear coulis: Combine pears, raisins, marmalade and ginger in a bowl. Spoon over fritters or serve on the side.

Recipe courtesy of Gazy Brothers Farm

Roasted Brussels Sprouts with Hazelnut Brown Butter

Side Dish

Type of dish: Side Dish

1 Tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
freshly ground black pepper, to taste
3 Tablespoons water

Position rack in bottom third of oven; preheat to 450° F.

Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Recipe courtesy of Gazy Brothers Farm