Serve as a salad, side vegetable or as part of a tapas spread
Tag: Sides
Roasted butternut squash with garlic and sage
The magical attribute of butternut squash is its inherent sweetness. When roasted, butternut squash’s natural sugars caramelize, intensifying its flavor, and turning this humble vegetable into something sublime.
Cauliflower purée with parmesan and thyme
Few recipes are as easy to make – not to mention as low in calories – as this cauliflower purée. Gently boiled in milk with a bundle of fresh thyme, the cauliflower acquires a delicate flavor and silky texture. With just over 100 calories per serving, this recipe is as […]
Maple-glazed pan-roasted Brussels sprouts with chestnuts
These perfectly shaped petit cabbages are irresistible when pan-roasted. Sweet, nutty and slightly crunchy, they’re intensely flavorful tiny packages. But when you add a drop of maple syrup to the pan, their sweetness gets intensified, making them even more delectable. Roasted with whole chestnuts, the Brussels sprouts acquire an earthy […]
Slow-roasted radish roots with fennel
If you want to experience a truly fabulous radish, then take the time to browse your local farmers’ market or farm stand. There are many varieties available these days – radishes come in all sizes, shapes and colors, with flavors ranging from crisp and sweet to a little hot and […]
In-their-husks grilled corn on the cob
Juicy, plump, sweet and irresistibly smoky
Flash-sautéed cherry tomatoes with garlic scapes A super-flavorful veggie side dish recipe. Celebrate scape season!
This quick and easy recipe with flash-sautéed cherry tomatoes and garlic scapes makes the most delicious and versatile side dish.
How to cook quinoaGet the perfect flavor and texture from your quinoa, every time
Quinoa is a super food! It is a complete protein with an abundance of Lysine. It’s also packed with essential minerals such as manganese, magnesium, iron, copper and phosphorous. Viviane Bauquet Farre shares her recipe for how to cook quinoa the perfect way with step-by-step photos and instructions. The recipe also shows you how to rinse the bitter and slightly toxic saponin that naturally coats the seeds before cooking it.
Sautéed haricots verts with baby red potatoes and lemon zest
A simple yet incredibly delicious side dish: Sautéed haricots verts (French green beans) with baby red potatoes and lemon zest. Viviane even made a video of it to show you how to blanch the beans so they are still crispy and how to sauté the potatoes until perfectly golden-brown. A versatile side dish that everyone loves.
Fresh peas with basil and mint
One of my favorite childhood activities was to shell fresh peas, sitting at my grandmother’s kitchen table. The bigger the pile, the happier I was because I’d devised a little reward system: for every ten pea pods I’d shell, I’d eat the content of the next one!