Sides
Looking for a side dish with a new twist? You have come to the right place. Interesting sides can really elevate a meal. This celery root slaw looks like the celeri remoulade I made weekly during my days in Paris. But shhhhhhhhhhhhhh. It’s got two secret ingredients that are a refreshing surprise – white cheddar and grated apple. You cannot tell by looking, but one bite and you’ll be a convert. And this Texmati Rice & Grilled Veggie Bowl is a side that does it all – part salad, part starch, part veggie and 100% tasty.
Do not come here if you are looking for a basic mayo-sodden coleslaw. Mais, no! Firecracker Cole Slaw relies on black sesame seed for the firecrackers, and sour cream and buttermilk for a creamy, yet tangy dressing. And if you love a good Tuscan bread salad – Panzanella, in Italian – here you go. I first came across this concept when working with famed London River Café chefs for the Today Show. Their dressing was a laborious squeezing of fresh tomatoes, but I have subbed in canned tomato juice that not only saves times but gives uniform success, regardless of the season. The salad is colorful, umami-rich with the anchovies, and a site for sore eyes. Best to make it during peak tomato season, though the dressing works all year round. But, don’t miss these Indian spiced potatoes or this corn and tomato salad that I call Everything But the Farmer, Farmers’ Market Salad!!
Roasted Barbie Doll Heads
Okay, there is a reason search engines hate me. I just don’t play by their rules. But I am sorry – who wants to see a headline about Brussels sprouts? Bo. Ring. Although this dish is anything but. It’s actually my brother who calls them Barbie Doll heads – what...
Potato Ricer: A Thanksgiving Must-Have
I’m not quite sure how I ever made it through to dessert all those years that I mashed potatoes with a – uh, masher. Oh sure, there was always a brother who made a mean mash with just the right amount of chunks left it. But in my family, the men (technically, THE...
Celery Root: Fall’s Best Kept Secret
This homely little vegetable belies its knobby, unsightly exterior, showing up instead packing a flavor punch and chocked full of crunch. It became one of my favorites during my year in France. While interning in Michelin starred restaurants, I had this crazy...
Plum Glazed Shrimp with Pineapple Salsa
This ‘Taste of the Tropics’ works all year long. Throw the shrimp on the grill in the summer, or broil when it’s too cold outside, while dosing up on the Vitamin C from the zesty tropical fruit salsa. Plum Glazed Shrimp with Pineapple Salsa 1 1/2 cups Peanut Plum...
Fresh Grape and Plum Stuffed Sweet Potato
Many sweet potato recipes use a lot of butter to carry the flavor, but this recipe amplifies the sweetness of the roasted fruit and their juices and a sparing dash of toasted nuts and prosciutto. The latter two give the dish a rich and nutty /salty surprise...
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Meet Katy
Well, hello there! I’m Katy. And I’m all about Palate & Passion & Purpose. I’ve spent my whole life weaving together a passion for food, entertaining, and enjoying family & friends with a purpose for improving the lives of others. There’s no better way to live with purpose than to break bread with others. See how that all came full circle? And…I was lucky enough to make a career out of doing so!