Category: Side Dish

Thai Salad with Ginger Dressing

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Serves 8-10

Ingredients

Salad
  • 4 cups shredded napa, green, or purple cabbage (or a combination), chopped
  • 2 peppers, sliced (yellow and red)
  • 2 cups cucumber, chopped
  • 2 cups carrots, shredded
  • 2 cups frozen edamame, thawed
  • 4 stalks green onions, chopped
  • 1/2 cup slivered almonds
  • 1 cup cilantro, chopped
  • Optional Addition: 2 cups chow mein noodles
Dressing
  • 1 cup extra virgin olive oil
  • 1/2 cup seasoned rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons honey
  • 4 tablespoons soy sauce
  • 2 cloves garlic, pressed
  • 4 teaspoons ginger, grated
  • 2 tablespoons sesame seeds

Instructions

  1. Add all of the ingredients for the dressing together in a food processor or large mason jar. Process or shake until the dressing is emulsified.
  2. Add all of the salad ingredients to a large serving bowl. Add half the dressing to the salad ingredients.
  3. Toss with serving spoons or salad tongs until all of the ingredients are well-combined and the veggies are completely coated.
  4. Serve and top with additional dressing and chow mein noodles.

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

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Artisan Crusty Bread Loaf

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Serves 8

Ingredients

  • 3.25 cups all purpose flour + more for dusting
  • 1 tsp sea salt
  • 1.5 cups warm water
  • 2 tsp active dry yeast

Instructions

  1. In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
  2. Pour in the warm water and keep mixing until everything is incorporated, and a soft dough has formed. It will still stick to the bottom of the bowl.
  3. Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
  4. Sprinkle some flour on your kitchen counter and dump the bread dough on it.
  5. With floured hands fold the dough onto itself forming it into a round ball (no kneading).
  6. Use a sharp knife and lightly make a few cuts across the top of the loaf.
  7. Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
  8. Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
  9. Once your oven is hot sprinkle the pizza stone with some corn meal and carefully slide the bread loaf on top.
  10. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
  11. Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Brussels Sprout and Prosciutto Salad w/ Candied Walnuts

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Serves 6

Ingredients

Ingredients
  • 3 ounces thinly sliced prosciutto
  • 1 head kale, shredded
  • 4 cups brussels sprouts, shredded
  • 1 cup dried cranberries
  • 1 cup shredded manchego cheese
  • 1 avocado, diced
  • 3 tablespoons salted butter
  • 1/2 cup raw walnuts, chopped
Balsamic Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon apple butter
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons orange zest
  • kosher salt and black pepper

Instructions

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp. Watch closely.
  3. In a large salad bowl, combine the kale and brussels sprouts. Season with salt, pepper, and red pepper flakes.
  4. To make the dressing, use a food processor to blend all of the ingredients. Pour the dressing over the salad and toss to coat.
  5. Add the dried cranberries and cheese.
  6. Melt together the butter and walnuts over medium heat. Cook until the nuts are toasted, and the butter has begun to brown. Season with salt, and then pour the warm nuts over the salad.
  7. Top with avocado and prosciutto. Serve immediately or refrigerate.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Chili-Dusted Cauliflower & Chickpeas

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Serves 4-6

Ingredients

VEGETABLES
  • 14 oz. can of chickpeas, drained and rinsed
  • 3 cups cauliflower florets (purple and white), chopped
  • 3 garlic cloves, sliced thin
  • 1 shallot, sliced thin
  • 1/3 cup olive oil
  • 1/2 teaspoon dark chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon kosher salt
DRESSING
  • 2 scallions, sliced thin
  • 2 Fresno peppers, stemmed seeded, and sliced thin
  • 3 tablespoons sugar
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dark chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 tablespoon kosher salt

Instructions

VEGETABLES
  1. Preheat the oven to 400ºF.
  2. To prepare the vegetables, place all of the ingredients in a mixing bowl and toss to coat.
  3. Place the mixture in a 9×13-inch baking pan, place the pan in the oven, and bake until the cauliflower is slightly charred and still crunch, about 30 minutes.
DRESSING
  1. To prepare the dressing, place all of the ingredients in a large mixing bowl and whisk until sugar has dissolved.
  2. Place the cooked vegetables ingredients into the bowl of dressing and toss to coat. Serve immediately.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in Seasoned, by John Whalen III.

Roasted Root Vegetables

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Serves 6

Ingredients

  • 1 pound carrots
  • 1 pound sweet potatoes
  • 1 pound parsnips
  • 1 pound beets
  • 2 red onions
  • 1/4 cup olive oil
  • salt & pepper to taste
  • 6 garlic cloves, thinly sliced
  • 3 tablespoons fresh rosemary or thyme, chopped
  • optional serving addition: 2 tablespoons balsamic vinegar and extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line two baking sheets with foil and spray with olive oil spray.
  3. Peel and chop carrots, sweet potatoes, parsnips, beets, and red onions into 2-inch pieces. Place them into a large bowl.
  4. Drizzle with the olive oil, and season well with salt and pepper.
  5. Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
  6. Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
  7. Remove from the oven and allow to cool to room temperature.
  8. Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Garlic Parmesan Spinach Orzo

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Serves 4

Ingredients

  • 2 teaspoons unsalted butter
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 2 cups chicken or vegetable broth
  • 1 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup orzo pasta
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach, chopped

Instructions

  1. Melt butter in a large sauté pan over medium-high heat and sauté mined shallots until tender, add the garlic for 30-60 seconds until fragrant (be careful not to burn).
  2. Add milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan.
  3. With the burner set to medium add the orzo and stir. When mixture starts to boil, reduce the heat to low and continue to simmer, stirring occasionally until orzo is tender (about 10-12 minutes).
  4. Once the pasta is al-dente or your ideal softness, remove from heat. The sauce will be thin and thicken as it cools.
  5. Add the parmesan cheese and chopped spinach and fold into the orzo. Season with salt and pepper to taste.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Thai Cucumber Salad

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Serves 4

Ingredients

DRESSING
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons fish sauce
  • 1/2 teaspoon red pepper flakes
CUCUMBER SALAD
  • 1 large hothouse (English) cucumber, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional for serving: 1/3 cup chopped peanuts

Instructions

  1. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Refrigerate until ready to use.
  2. Combine cucumbers, red onions, and toasted sesame seeds in a medium bowl.
  3. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing.
  4. Cover the bowl and allow the salad to marinate in the refrigerator for 15-20 minutes or up to 2 hours.
  5. Option to top with peanuts right before serving.

Note: Consider serving this dish with this Grilled Chicken Satay Skewers!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Mexican Brussels Sprout Salad with Tomatillo Dressing

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Ingredients

Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
Creamy Tomatillo Dressing
  • 3 tomatillos, husked and rinsed
  • 1/3 cup fresh cilantro leaves and stems
  • 3 tablespoons plain full-fat Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 fresh jalapeño, seeds and ribs removed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon each salt and black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
Brussel Sprout Salad
  • 1 pound Brussels sprouts, shaved or thinly sliced
  • 1 cup frozen corn, thawed
  • 1 medium avocado, diced
  • 1/2 cup feta or cotija cheese, crumbled
  • 1/3 cup sliced almonds
  • pinch of salt

Instructions

Pickled Red Onions
  1. Place red onions in a glass bowl or mason jar.
  2. In a medium saucepan, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil.
  3. Turn off heat and pour vinegar mixture over red onions. If needed, add water to cover onions fully.
  4. Let sit for 30 minutes at room temperature then, refrigerate.
Creamy Tomatillo Dressing
  1. In a blender or food processor, blend all of the creamy tomatillo dressing ingredients on high speed until smooth and creamy.
Brussel Sprout Salad
  1. In a large bowl, assemble the salad ingredients.
  2. Add about two-thirds of dressing and toss well to combine.
  3. Transfer salad to a serving platter and drizzle remaining dressing overtop.
  4. Scatter (drained) pickled red onions over salad, and garnish with additional cheese and sliced almonds, if desired.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Korean Shrimp Skewers in Honey Gochujang

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Ingredients

  • skewers (wooden or metal)
  • 20 extra-jumbo shrimp (16–20 count, about 1 lb.), peeled and deveined
  • ⅓ cup honey
  • 3 tablespoons gochujang
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 scallion whites (save green for serving)
  • 1 tablespoon toasted sesame oil
  • For Serving: reserved dipping sauce, sliced scallion greens, and toasted sesame seeds

Instructions

  1. Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl
  2. Reserve half of the marinade mixture for a dipping sauce.
  3. Toss shrimp in remaining honey mixture; let for 30 minutes.
  4. Preheat grill to medium.
  5. Thread shrimp onto skewers.
  6. Lightly oil grill grate with oil. Spray shrimp skewers with oil.
  7. Grill shrimp until cooked through, about 2-3 minutes per side.
  8. Sprinkle shrimp with scallion greens and sesame seeds; serve with reserved sauce.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Crispy Brussel Sprouts with Dijon Aioli

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Ingredients

Brussel Sprouts
  • 1 lb. fresh brussel sprouts, halved
  • 1-2 tbsp olive oil
  • 1/4 tsp garlic powder
  • salt and pepper to taste
Dijon Aioli Dip
  • 1/4 cup mayo
  • 2 tbsp olive oil
  • 1 & 1/2 tbsp dijon
  • 1 tsp garlic, minced
  • salt and pepper to taste
  • 1/2 tsp fresh chopped or dried parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the brussel sprouts with olive oil, garlic powder, salt, and pepper.
  3. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until crisp. Toss halfway through.
  4. Serve brussel sprouts with dijon aioli dip.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.