Vegetable Sides

Round out your restaurant-grade home dinner with some veggie sides taken to the next level.

• 

  Creamed Spinach
  Serves 6–10

  • 2 lbs. fresh spinach
  • 2 cups heavy cream
  • ½ cup cream cheese
  • 1 tbsp. minced garlic
  • 2 tsp. olive oil
  • ½ cup diced red onion
  • ½ cup white wine
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  1. Heat olive oil in pan over medium heat and add onion, garlic and spinach.
  2. Season with salt and pepper then add white wine and reduce by half.
  3. Pour in heavy cream and allow to reduce by ¾ then serve.
• 

  Crispy Brussel Sprouts
  Serves 6-10

  • 2 lbs. Brussels sprouts, quartered
  • 2 gallons water
  • 4 cups ice cubes
  • ¼ cup extra virgin olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • ¼ cup balsamic glaze
  1. Bring one gallon of water to a boil. Add Brussels sprouts and cook for 1 minute.
  2. Add ice in a bowl with the other gallon of water to create a shock bath.
  3. Remove Brussel sprouts from water with slotted spoon and into ice bath to stop the cooking process.
  4. Toss Burssels sprouts with olive oil, salt and pepper.
  5. Preheat oven to 380ºF and place Brussels sprouts on a baking pan, then into the oven.
  6. Cook for 15 minutes then remove and drizzle with balsamic glaze, then serve.
• 

  Corn Maque Choux
  serves 4-6

  • 1 qt. corn kernels
  • 4 cups diced tomatoes (canned)
  • 3 cups diced green bell pepper
  • 3 cups diced onion
  • 2 tbsp. minced garlic
  • 2 cups chopped green onion
  • 3 cups V8® juice
  • 1 ½ tsp. salt
  • 2 tsp. black pepper
  • ¼ lb. butter (diced)
  • 4 tbsp. oil
  1. In a large pot heat oil and butter over medium high heat.
  2. Add onion, bell pepper, salt, pepper and garlic. Cook for 5-6 minutes.
  3. Add corn, tomato and green onion. Cook for another 5 minutes.
  4. Add V8 juice and simmer for 3-4 minutes then transfer to serving dish and enjoy!
• 

  Green Bean Casserole
  Yields 1 Pound

  • ¾ lb. haricot vert green beans, stems removed and blanched
  • 1 cup sliced shitake mushrooms
  • ½ cup sliced red onion
  • 1 tbsp. olive oil
  • 1/8 tsp. sea salt
  • ¼ tsp. black pepper
  • ½ cup mozzarella cheese
  • 1 cup Alfredo sauce
  • ¼ cup fried onion straws
  1. Saute mushrooms, red onions and green beans in oil and season with salt and pepper.
  2. Toss with Alfredo sauce and top with cheese and fried onion straws, then serve.
• 

  Roasted Carrot & Acorn Squash
  Serves 4–6

  • 3 lbs. baby carrots, peeled and blanched till fork tender
  • 3 lbs. diced acorn squash, blanched till fork tender
  • 2 cups flat leaf parsley, chopped
  • 2 cups green onion, chopped
  • 1 tbsp. sea salt
  • 2 tbsp. black pepper
  • 1 cup olive oil
  • ½ cup extra virgin olive oil
  1. Preheat oven to 375ºF
  2. Toss squash and carrots in a bowl with 1 cup of olive oil, parsley, salt and pepper.
  3. Transfer to a roasting pan and cook in oven for 15-20 minutes.
  4. Remove from oven and drizzle with extra virgin olive oil, then serve.
• 

  Roasted Broccoli
  Serves 4–6

  • 5 lbs. broccoli florets, blanched
  • 1 cup lemon juice
  • 1 ½ cup extra virgin olive oil e
  • 2 lbs. shallots, sliced and caramelized
  • 2 lbs. shredded Gouda cheese salt and pepper to taste
  1. Preheat oven to 350ºF.
  2. Toss broccoli with shallots, extra virgin olive oil, salt, and pepper.
  3. Place on roasting pan and bake for 12-14 min., or until broccoli is nicely charred.
  4. Remove from oven and sprinkle with lemon juice and gouda.