If you like beets you’re going to LOVE this salad: Earthy steamed beets tossed with a simple vinaigrette, tangy pickled red onions, salty feta, and fresh parsley…AWESOME! It’s definitely a restaurant-quality salad (actually better than most beet salads I’ve had in restaurants)! My beet-loving dad remarked after tasting it, “Now THIS is a beet salad!” That’s high praise indeed!

You could substitute goat cheese or blue cheese for the feta if you like. Enjoy!

Bi-Rite Market’s Beet Salad
with Pickled Onions and Feta
-from Bi-Rite Market’s Eat Good Food

This hearty salad is a near-constant in our deli case and a favorite among guests and staff. Although the beets are the star of the show, the pickled onions play an important role, adding textural interest and a vinegary punch. At the store, we cook the beets by baking them whole, in a deep roasting pan with 1″ of water. For a small, at-home quantity, I suggest streaming. It’s faster because steam gets hotter than boiling water (which maxes out at 212°F) and uses less energy than turning on the oven. However, if you prefer to roast or boil your beets, feel free —the results will be just as tasty. -Bi-Rite Market

Serves 4 to 6

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.

If using baby beets, leave the skin on but halve or quarter them as needed so that they’re all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.

Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you’re using baby beets, slip the skins off as soon as they’re cool enough to handle.

Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.

Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.

Note: The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn’t your color!

Tip: Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

Tags: beet salad, beets, Bi-Rite Market, pickled onions, summer salad

Fresh asparagus is everywhere right now so why not pick some up next time you’re at the market and make this simple side dish. It’s super easy, and goes with a variety of meaty main dishes. Enjoy!

Note: Remember to cut the tough, woody ends off each spear of asparagus. Click here to learn how.

Sautéed Asparagus with Butter & Parmesan
-recipe from Fine Cooking Magazine

You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.  Serves 6-8.

1-1/2 pounds asparagus, trimmed
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano

Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don’t overcook; the asparagus will soften a little more as it cools.

Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.

Tags: asparagus, sauteed asparagus, Side Dish, Spring vegetables

Since the holidays are are upon us, here’s a great side dish that will compliment a potpourri of menus. I love the combination of chewy wild rice, roasted butternut squash and sweet corn…delish! This dish goes well with just about any meat, and much of the recipe can be made ahead of time — making it perfect for entertaining.

I roasted the cubed squash on a baking sheet lined with parchment paper which made clean-up a breeze. Plus, I didn’t have to worry about the squash sticking to the pan. Click here for tips on how to peel a butternut squash. Enjoy!

Wild Rice with Butternut Squash, Leeks, and Corn
-recipe from Bon Appétit Magazine (November 2008)

Test-Kitchen Tip: Some kinds of wild rice take longer to cook than others. The rice is fully cooked when the grains are tender but still chewy and beginning to split. Be sure to test the rice before draining.

Makes 10 servings

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Tags: Bon Appetit Magazine, butternut squash, Christmas, corn, holiday recipes, holiday side dish, holidays, Thanksgiving, vegetarian, wild rice

I love sweet potatoes (yams) but I’m not a fan of the cloyingly sweet dishes that call for sugar and marshmallows. Instead, I prefer savory sweet potato recipes like this one that includes smoky chipotle chiles. The heat of the chiles is really delicious with the natural sweetness of the sweet potatoes. This recipe is perfect for a holiday dinner or Southwestern-themed meal.

You can also skip the potato skins and bake the potato mixture in a greased baking dish (about an 8×8 size) at 425° for 20-25 minutes. Enjoy!

Twice-Baked Sweet Potatoes with Chipotle Chile
-recipe from Fine Cooking Magazine

Chipotle chiles are smoked jalapeños. For  this recipe, you’ll need them canned in adobo; you can usually find them with other canned chiles in the Mexican section of the supermarket. The stuffed potatoes can be  made a day ahead, covered, and refrigerated. Bring them back to room temperature before  baking.

Serves four.

4 small sweet potatoes of similar size (about  3 pounds total), scrubbed
1 to 2 tsp. olive oil or vegetable oil
1/4 cup sour cream; more for serving
1/2 chipotle chile in adobo, minced to a paste; more to taste
2 Tbs. unsalted butter, softened
1 tsp. kosher salt
1 lime, cut into quarters

Heat the oven to 425°F. Put the potatoes on a foil-lined baking sheet, rub them with the oil, and arrange them so they’re spaced as far apart as possible. Bake until a skewer or fork slips easily into the center of the potato, 50 to 55 minutes. Set on a rack to cool but leave the oven on.

When the potatoes are cool enough to handle, slice off about the top one-quarter or one-third (lengthwise) of each potato to expose the interior. Peel off and discard the skin from this top section and put the potato flesh in a medium bowl. Use a spoon to scoop out the rest of the flesh of each potato, leaving about 1/4 inch of sweet potato attached to the skin to help retain its structure. Put the potato flesh in the bowl.

Beat the sweet potato flesh, sour cream, chile paste, butter, and salt with an electric hand mixer on medium speed just until smooth. Taste and, if you want more heat, mince more chipotle to a paste and add it. Mound the mixture into the potato skins and set them in a  baking pan. Bake the stuffed potatoes at 425°F until hot, 20  to 25 minutes. Serve with the lime wedges and more sour cream.

Tags: chipotle chile in adobo, chopotle chile, Christmas, Christmas side dish, holiday side dish, holidays, sweet potato, sweet potatoes, Thanksgiving, Thanksgiving side dish, twice-baked potatoes, twice-baked sweet potatoes, yams

If you’re looking for a creative stuffing/dressing recipe for this holiday season, you’ll want to give this one a try. I had never tried rice stuffing before and was intrigued by the list of ingredients in this recipe from best-selling author Debbie Macomber: crunchy water chestnuts, toasted hazelnuts, tart apples, and sweet raisins. Hazelnuts (filberts) are grown here in Oregon, so this recipe is a great way to show them off. The delicious rice stuffing is a perfect Autumn/Holiday side dish for roast chicken, turkey, pork and beef.

I had trouble finding peeled (skinned) hazelnuts so I bought some with the skins on and tried peeling them myself — a time-consuming and messy process. Do yourself a favor and find them already peeled (removed of their outer skin). If you can’t find peeled hazelnuts, pecans or pinenuts would be a good substitute.

I used 1/2 cup each of dried cranberries and golden raisins in place of 1 cup of raisins, which turned out to be a great substitition/combo. Enjoy!

Mom’s Rice Stuffing with Water Chestnuts, Apples and Hazelnuts
-recipe from Debbie Macomber’s Christmas Cookbook by Debbie Macomber

Mom served this rice dish every Thanksgiving and Christmas. The recipe was handed down by her mother, who emigrated from the Black Sea region of Ukraine as a young married woman in the late 1800s. Until now, it’s never been written down, but passed from one daughter to the next. -Debbie Macomber

Serves 12 to 16.

6 tablespoons ( 3/4 stick) unsalted butter
1 large onion, finely chopped
2 celery stalks, thinly sliced
2 tablespoons chopped fresh thyme
2 1/2 cups white rice (uncooked)
5 cups reduced-sodium chicken broth
8-ounce can water chestnuts, drained and chopped (about 1 cup)
2 tart apples, peeled and chopped
1 1/2 cups hazelnuts, toasted, peeled and coarsely chopped
4 scallions, thinly sliced
1 cup raisins
1/2 cup chopped fresh parsley
Salt and black pepper

Melt butter in a heavy large pot over medium heat. Add onion, celery and thyme; cook for 6 minutes, stirring often. Add rice and broth; bring to a simmer. Reduce heat to low; cover and cook for 22 minutes, without stirring, until liquid is absorbed and rice is just tender. Stir in water chestnuts, apples, hazelnuts, scallions, raisins and parsley. Season with salt and pepper.

If stuffing turkey: Loosely fill cavity with dressing. Place any leftover dressing in a buttered casserole. Cover dish with buttered foil, buttered-side down. Bake dressing for 30 minutes at 350 degrees, or until heated through.

If not stuffing turkey: Preheat oven to 350 degrees. Butter a 15-by-10-inch glass or ceramic baking dish. Stir 1/2 cup turkey drippings into dressing; spoon into prepared dish. Cover dish with buttered foil, buttered-side down. Bake dressing for 40 minutes, or until heated through.

TIP: Save time and hassle by using prepeeled and chopped hazelnuts. Find them in the baking section of your market.

Tags: Christmas, Christmas recipes, Debbie Macomber, Debbie Macomber's Christmas Cookbook, dressing, filberts, hazelnuts, holiday recipes, holidays, Oregon hazelnuts, rice dressing, rice stuffing, stuffing, Thanksgiving, Thanksgiving recipes, water chesnuts

This is seriously one of the easiest side dishes I’ve ever made. If you like brussels sprouts then you’ll love the extra flavor that roasting brings out in them. If you don’t like brussels sprouts then maybe it’s time to try them. C’mon, I dare you! These pint-sized cabbages are loaded with Vitamins A and C and fiber. I like to buy them still on the stalk and then cut them off right before using (find them on the stalk at Trader Joe’s and Whole Foods).

I roasted the brussels sprouts for less time because they were on the small size and I didn’t want to overcook them. I also didn’t add more salt like Ina did after they were finished roasting because they tasted perfect as is. Serve with roasted turkey, chicken, beef, pork…just about anything. Enjoy!

Roasted Brussels Sprouts
-recipe from The Barefoot Contessa Cookbook by Ina Garten

Makes 6 servings.

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Tags: brussel sprouts, brussels, brussels sprouts, Christmas, holidays, roasted brussels sprouts, Side Dish, sprouts, Thanksgiving

These delicious thick-cut fries couldn’t be any easier to make! I served them with a smoky Chipotle Mayo dipping sauce along side grilled burgers…sooo good!

Instead of using non-stick spray on the baking sheet, I lined it with parchment paper. In the past, I’ve had potatoes stick to the pan even with the non-stick spray but there was non of that nonsense with the parchment — it worked perfectly! Parchment paper can be found in the grocery store by tin foil, plastic wrap and plastic baggies. I use it all the time for baking.

For the Chipotle Mayo: mix 2-4 teaspoons of minced canned chipotle chiles in adobo with about 1/2 cup of mayonnaise and a squeeze of fresh lime juice (use more or less chiles depending on the desired amount of heat).

Enjoy!

Oven-Roasted Fries
-adapted recipe from Bon Appétit Magazine

Thick-cut oven fries are delicious—and so easy, especially if you don’t have time to make the deep-fried version. Use russet or purple potatoes, or a mixture of both.

Yield: Makes 4 to 6 servings

Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes or purple potatoes, scrubbed, cut lengthwise into 1/2- to 1/3-inch wedges
2 tablespoons olive oil

Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potato wedges with olive oil in large bowl. Sprinkle potato wedges generously with salt and pepper; spread in single layer on prepared baking sheet. Roast potato wedges until tender and brown in spots, turning occasionally, about 45 minutes. Sprinkle with salt and pepper and serve.

Tags: baked french fries, baked fries, Bon Appetit Magazine, Epicurious.com, french fries, fries, oven fries, potatoes

This easy basmati rice pilaf is flavored with sauteed sweet onions and fresh herbs…simple yet delicious! I recently served it with Cedar-Planked Salmon and Grilled Veggies…a perfect summer meal!

Basmati rice is a fragrant variety of long grain rice grown in India and Pakistan. The cooked grains of rice are long and slender, and have a nutty flavor. Basmati rice can be found in many supermarkets and in Middle Eastern and Indian markets. 

I didn’t have fresh dill so I substituted green onions and added it along with the Italian parsley and tarragon. Yum!

Basmati Rice with Sweet Onions and Summer Herbs
-recipe from Bon Appétit Magazine

Stirring the fresh herbs into the hot rice preserves their flavor and releases their aroma. Makes 6 servings

1 1/2 cups basmati rice (about 10 ounces)
2 tablespoons (1/4 stick) butter
2 cups chopped sweet onions (such as Vidalia or Walla Walla)
2 1/2 cups water
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon

Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve. 

Tags: basmati rice, Bon Appetit Magazine, herbs, parsley, rice, rice pilaf, rice salad, Side Dish, sweet onions, tarragon, vidalia onions, Walla Walla onions

It’s time to seek out your nearest farmers’ market or farm stand and load up on fresh produce! This versatile recipe for grilled veggies is a perfect way to take advantage of the wonderful summer harvest, and can be served as a side dish to any grilled meat, or added to pastas and paninis. Simple flavors, but oh so tasty!

The recipe calls for red and yellow bell peppers, eggplant, zucchini, asparagus, and plum tomatoes but you can use what you like. I chose to grill zucchini, yellow summer squash, red and orange bell peppers, crimini mushrooms, asparagus, and Walla Walla Sweet Onions. In my opinion, a grilled veggie platter must have grilled onions!

Drizzle the grilled veggies with the tangy, herb-spiked vinaigrette and enjoy!

Grilled Vegetable Platter with Picnic Vinaigrette
-recipe adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington

Grilled seasonal vegetables make a colorful and festive beginning to a picnic or other outdoor gathering.

For the vinaigrette:
1 shallot, finely chopped
2 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1 tsp. Dijon mustard
6 Tbs. olive oil
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
Salt and freshly ground pepper, to taste

2 red bell peppers
2 yellow bell peppers
4 Asian eggplant
4 zucchini
18 asparagus spears, trimmed and peeled, if desired
6 plum tomatoes, halved lengthwise
1/4 cup assorted finely chopped fresh herbs, such as flat-leaf parsley and basil

Prepare a medium-hot fire in a grill.

To make the vinaigrette, in a small bowl, combine the shallot, vinegar, lemon juice and mustard. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.

Place the red and yellow bell peppers on the grill rack and grill, turning, until the skins blacken and blister. Place in a brown paper bag, close tightly and let stand for 10 minutes (or place in a bowl and cover tightly with plastic wrap). Remove the peppers and peel off the charred skin. Remove the stems, seeds and ribs. Cut the peppers into 1/2-inch slices. Place on a large serving platter.

Cut the eggplant and zucchini lengthwise into 1/4-inch slices. Lightly coat with nonstick olive oil cooking spray and grill, turning once, until softened and lightly browned, 6 to 8 minutes total. Place on the platter.

Lightly coat the asparagus spears and tomato halves with cooking spray. Grill, turning once, until softened and lightly browned, about 5 minutes for the asparagus, 8 minutes for the tomatoes. Arrange attractively with the other vegetables on the platter. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Refrigerate until ready to serve.

Tags: farm stand, farmers market, grilled asparagus, grilled eggplant, grilled mushrooms, grilled onions, grilled peppers, grilled squash, grilled tomatoes, grilled vegetables, grilled veggie platter, grilled veggies, grilled Walla Walla onions, grilled zucchini, local harvest, picnic, veggie plate, veggie platter, Walla Walla onions, Walla Walla Sweet Onions, Williams-Sonoma Outdoor Series, Williams-Sonoma Picnics and Tailgates

This simple summery salad is packed with fiber and flavor, and was the perfect lunch on a recent picnic at the beach. I especially love the texture of the chewy wheat berries. It’s also a versatile salad that you can build on — Feta or goat cheese would be great additions, as well as green or Kalamata olives.

I used fresh red pepper instead of roasted, and some mini heirloom tomatoes that I got at Trader Joe’s. Since I was using fresh basil in the salad, I went with lemon juice in the vinaigrette (instead of lime juice). I served the salad on a mixture of arugula and spinach…yum!

Summer Wheat Berry Salad
-recipe from Fine Cooking Magazine 

Wheat berries have a delicious nutty flavor. Look for ones labeled “soft,” which will cook more quickly than the hard variety. Serves six.

1 cup soft wheat berries  
6 cups water (or vegetable or chicken stock) with 1/2 tsp. salt
1 bay leaf 
1/2 cup chopped artichoke hearts
1/2 cup quartered cherry tomatoes
1/4 cup diced roasted red bell pepper
2 Tbs. capers, drained and chopped 
3 Tbs. sliced scallion (white and green parts)
1/4 cup sliced almonds, toasted
2 Tbs. chopped fresh basil or cilantro

For the vinaigrette:
1/2 to 1 tsp. finely minced garlic
2 Tbs. fresh lime juice
1 Tbs. white-wine vinegar 
1/4 cup fruity olive oil
Salt and freshly ground pepper to taste

For the garnish:
Young greens such as arugula, red mustard, cress, mizuna, or a mix

In a heavy saucepan with a lid, combine the wheat berries, water or stock, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheat berries are pleasantly chewy, which may take anywhere from 50 to 90 minutes. Remove the pan from the heat, discard the bay leaf, and let the berries cool in the liquid. When cool, drain off all the liquid and put the berries into a large mixing bowl. Add the artichoke hearts, tomatoes, roasted pepper, capers, scallion, almonds, and basil or cilantro.

Whisk together the garlic, lime juice, vinegar, olive oil, salt, and pepper; toss with the salad. Arrange the greens on chilled plates and top with the salad.

Tags: Fine Cooking Magazine, picnic, Side Dish, summer salad, summer side dish, Summer Wheat Berry Salad, Trader Joe's, wheat berry, wheatberry