Side Dish

Course: 
  • 1 small ham bone
  • 1(32-ounce) container unsalted chicken broth
  • water
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped 
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced 
  • 2 cups chopped smoked ham
  • 2 pounds fresh collard greens,washed and trimmed 
  • 2 tablespoons apple cider vinegar 
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce

Smothered Collard Greens with Ham

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Course: 
  • 2 oz. turkey or chicken sausage, ground or removed from casing (optional)
  • 1 large challah (about 1½ lbs)
  • 2 tablespoonextra virgin olive oil (or 6 tbsp if not using sausage)
  • 1large sweet yellow onion, chopped
  • 2cloves garlic, minced
  • 1 lbcarrots, peeled and chopped
  • 1 lbcelery, peeled and chopped
  • 1/4 cupfresh parsley, chopped
  • 1 tablespoonfresh sage, chopped (or 1½ teaspoon dried sage)
  • 1 tablespoonfresh marjoram, chopped (or 1½ teaspoon dried marjoram)
  • 2 teaspoonsfresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 quart (4 cups)chicken broth or turkey stock
  • 1 lbsliced white mushrooms
  • 2eggs, beaten
  • salt and pepper

Slow-Cooker Challah Stuffing

Slow-Cooker Challah Stuffing 

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Course: 
  • 2 lbs flat leaf spinach, washed and heavy stems trimmed
  • 1 cup high-quality whole milk yogurt, greek is best
  • 2 or 3 large garlic cloves, mashed with 1/2 teaspoon salt
  • 2 tablespoons extr virgin olive oil
  • 1 teaspoon freshly ground coriander seeds
  • 1/8 teaspoon freshly ground allspice
  • 1/8 teasppon freshly grated nutmeg
  • 1/8 teasppon freshly ground cardamom seeds
  • 1/8 teaspoon freshly ground cloves
  • 1/8 teaspoon ground cinnamon
  • salt and frehly ground black pepper
  • 1/3 cup walnuts, chopped, pine nuts may be substituted

Middle Eastern Spinach With Yogurt And Walnuts

Middle Eastern Spinach With Yogurt And Walnuts 

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Course: 
  • 3½ lbs butternut squash, peeled cut into 1-inch pieces
  • 2 large carrots, peeled and cut into 1-inch pieces
  • zest from 2 or 3 large satsumas, about 2 teaspoons
  • 1/3 cup fresh satsuma juice
  • 2 tablespoons honey
  • kosher or sea salt and freshly ground black pepper
  • 2 tablespoons butter plus more

Note: The original recipe calls for tangerines but down in Louisiana we use Satsumas.

Puréed Butternut Squash With Satsumas and Carrots

Puréed Butternut Squash With Satsumas and Carrots 

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Course: 
  • 3 pounds russet potatoes, peeled and cut into 1-inch chunks
  • kosher salt
  • 8 cloves garlic, peeled and quartered
  • 1 stick unsalted butter, sliced into tablespoons, plus more to butter baking pan
  • 8 ounce package cream cheese, cubed, at room temperature
  • 1 cup sour cream, at room temperature
  • up to 2/3 cup whole milk, at room temperature
  • salt and pepper, to taste
  • paprika, optional

Best-Ever Mashed Potatoes

Best Ever Mashed Potatoes 

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Course: 
  • butter for the pan
  • 1 cup cranberries, rinsed and picked over
  • 1/2 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 3/4 cup stone-ground cornmeal
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

Cranberry Cornbread

Cranberry Cornbread 

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Course: 
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 lbs baby carrots, bagged baby carrots found in produce
  • 1/3 cup walnuts, toasted and chopped
  • 1 tablespoon fresh sage, minced
  • salt and pepper to taste

Note: Be sure to purchase carrots in which the carrots look moist and uniform; dry-looking, split carrots are old and will taste bland.

Roasted Carrots With Sage And Walnuts

 Roasted Carrots With Sage And Walnuts

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