Side dish Recipes

1 head cabbage, cored and sliced
1 cup low-sodium chicken broth
2 cloves garlic, crushed but kept whole
6 whole cloves garlic
2 Tbsp. unsalted butter
Pinch of red pepper flakes
Kosher salt and black pepper to taste

Combine: cabbage, broth, garlic, cloves and pepper flakes in a large pot. Simmer, cover, over medium heat until cabbage is tender, about 20 minutes.
Uncover pot; simmer 3 minutes to remove excess moisture. Stir in butter, salt and black pepper; discard cloves and crushed garlic.

Recipe courtesy Ellie Krieger on the Food Network.
For the crust:
* Cooking spray
* 3/4 cup rolled oats
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 tablespoons cold, unsalted butter, cut into small pieces
* 3 tablespoons cold, lowfat buttermilk

For the filling:
* 4 teaspoons olive oil
* 1 large onion, sliced thinly into half moons
* 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon dry mustard
* 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
* 4 large eggs
* 1/2 cup evaporated fat-free milk (not condensed milk)
* 2/3 cup grated Gruyere cheese

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.

To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.

Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.

To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs and evaporated milk.
Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

1/4 c. Kreta Reserve Extra Virgin Olive Oil
2 gold or green zucchini, or yellow squash, halved lengthwise, sliced into thin rounds
4 whole cloves garlic, smashed with the side of a knife and peeled
Sea salt and freshly pepper
1 pound fresh pasta, cooked al dente in salted water
1/2 - 1 c. grated Methuselah or Legacy Cheese (or chevre would be good too)
1 T. fresh herbs, chopped
Heat the oil in a wide bottomed skillet until hot. Add the garlic and swirl carefully. As
soon as the galric begins to brown, add the squash and let it begin to brown before
turning it. Salt and pepper to taste. Let if begin to caramelize and brown before
adding it to the cooked pasta, along with the oil from the pan. Toss to coat, add
grated cheese and toss again. Sprinkle with fresh herbs and toss once more before
serving.
Add toasted pinenuts or pecans along with the cheese, if desired. Mushrooms are a
great addition with the squash as well.

Now that a cool, refreshing salad would
be perfect, it’s too hot for most lettuces
now. So let’s toss a slaw!
1/2 -1 head cabbage, shredded
1/2 c. slivered almonds, toasted
1/2 c. sunflower seeds, toasted
8 green onions, chopped
1/2 cucumber, sliced
1-2 carrots, shredded or shaved
2 pks. Ramen noodles, broken coarsely
Mix dressing ingredients until sugar is
dissolved before tossing with slaw.
4 T. sugar
1 t. pepper
1 t. salt
3/4 c. oil
1/2 c. rice wine vinegar

2 cups cucumber,
peeled (if you must) and seeded
1/2 cup plain yogurt or whole milk
3 tablespoons fresh lime juice
1 small jalapeño chile,
seeded and ribs removed
1/3 cup sweet onion chopped
2 tablespoons honey
2 tablespoons fresh cilantro
2 tablespoons fresh mint
2 avocados, peeled and pitted
salt and pepper to taste
mint leaves for garnish
In a blender puree first 8 ingredients. Add avocado and puree until smooth. Taste and
adjust seasonings. If needed, thin with additional yogurt or milk. Chill at least 1 hour
and garnish with mint.