By Jeanie Rose | Carrots
If you are interested in healthy party food, you must try this! Carrots? Yes! This idea and recipe is adapted from Ana Sortun’s Spice. Carrot Puree and dukkah are the two most popular “bread condiments” offered in the beginning of a meal at her restaurant, Oleana. On the day we first made this dish, we […]
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By Jeanie Rose | Asparagus
This lovely, company worthy dish is adapted from Paula Deen (here). In her recipe, Paula blanches the asparagus. I never blanch or steam asparagus — I far prefer the dense flavor of roasted asparagus. By the time you roast the asparagus with garlic and olive oil, you already have a fabulous vegetable side to serve. […]
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By Jeanie Rose | Broccoli
When the mayonnaise/yogurt broccoli salad swept the country years back, everyone wanted it. It was a treat with lots of interesting ingredients. At this point, however, it has been around so long that it is almost a cliche. If you have tired of the old stuff from the deli, consider this recipe a welcome change. […]
Continue readingBy Jeanie Rose | Beets
With growing interest in health and nutrition, interest in beets is on the rise but most people do not know what to do with them. Roasting beets is a wonderful entry-level skill to develop. In fact, learn to roast beets and you can use those little darlings as the base for some of the most […]
Continue readingBy Amanda Rose | Cabbage
This salad is defined by the salad dressing itself — rugged garlic dressing — from the superb Cabbagetown Cafe Cookbook for a cabbage salad flavor that may even surpass sauerkraut. If you do not have that cookbook, there is an empty place on your shelf that needs to be filled. You may also have to […]
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By Jeanie Rose | Cauliflower
‘Tis the season! I found cauliflower for $1 a head. After bringing home four heads, I hit the Internet for new ideas on roasting cauliflower, or any new cauliflower idea for that matter. Jadan Hair and her Steamy Kitchen offered an enticing path which I proceeded to follow. At least I followed it to a […]
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