Spoon this rhubarb-as-condiment compote over grilled duck or chicken breast, pork tenderloin or even burgers. Try different citrus zests (orange, lemon, lime) or different spices (cinnamon, clove, cardamom) for variation.
Broccolini is like baby broccoli. It’s sweet and best eaten lightly cooked. It’s a little more elegant than regular broccoli, but regular broccoli will also work here.
Read more about this recipe at VeganYumYum.
Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot.
Read more about this recipe at the Washington Post.
Pumpkin Soup With Toasted Walnuts And Rosemary
Pumpkin Soup With Toasted Walnuts And Rosemary
Made with small pie pumpkins, this silky soup has a subtle pumpkin flavor accented by rosemary and cayenne. Butternut squash can be substituted.
Read more about this recipe in Sunday Soups.
You can enrich these intensely sweet onions with rosemary, thyme, black pepper, chili peppers or cloves. They can be refrigerated for 2 weeks or frozen for 3 months.
Read more about this recipe at the Washington Post.
Herb-Crusted Butternut Squash Wedges
Herb-Crusted Butternut Squash Wedges
The tendency in cooking butternut squash is to enhance the vegetable's sweetness with sugar or baking spices. This side dish uses savory Herbes de Provence instead.
Read more about this recipe at The Washington Post.
Roasted Butternut Squash With Rosemary And Shallots
Roasted Butternut Squash With Rosemary And Shallots
This side dish manages to achieve long-roasted flavor and caramelization in just 30 minutes.
Read more about this recipe at The Washington Post.
Pomegranates, with their intensely sweet and tart taste, are a natural addition to chutneys. Here, pomegranate jelly adds sweetness, and the seeds crunch. If you like a milder chutney, discard the jalapeno's spicy ribs and seeds.
Rooted in cajun tradition, this basic rub doesn't skimp on cayenne pepper -- and is rounded out with ample amounts of onion and garlic powders. Rub it on ribs, pork chops, steaks or just about any cut of meat you plan to grill or roast. Try varying the amount of each spice to suit your taste.
Black-Eyed Pea And Potato Salad With Parsley
Black-Eyed Pea And Potato Salad With Parsley
This is a simple and rustic black-eyed pea and potato salad you might find as a light side for a Sunday lunch in the South. You could make it more traditional by cooking the peas with some ham hock or fat back.
This rich sauce keeps in the fridge for about a week, so make extra to drizzle over grilled meats, vegetables, salads, and for the daring - ice cream.
If there were ever a way to get kids to eat their vegetables, it would be to give them a light glaze. This one is made with honey, and adds that extra bit of sweetness to already sweet carrots.
See step-by-step instructions and pictures at the cookthink blog.
