Category: sides

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Stuffed Delicata Squash

    • 2 delicata squashes
    • 1 cup walnuts
    • 1/2 cup sage
    • 1 egg
    • 1/4 cup chicken broth
    • 1/2 cup asiago
    • 2 cloves garlic
    • 1/4 cup Caramelized Shallots and Apples
    • 2 tbsp olive oil
    • salt n peppa
    1. pre-heat oven to 350°F
    2. mince garlic, grate or shred asiago and chop the walnuts and sage
    3. cut squashes in half and spoon out seeds and insides
    4. lay them skin side down and brush with olive oil and sprinkle with salt and pepper
    5. in a mixing bowl, mix walnuts, garlic, sage, egg, chicken broth and caramelized onions and apples
    6. fill the squashes with the mixture then bake for 20 minutes or until starting to turn golden
    7. sprinkle asiago on top and put under broiler for 5 more minutes or until cheese is completely melted and starting to crisp

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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Caramelized Shallots and Apples

  • 1 large apple
  • 1 very large shallot
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp salt
  • 2 tbsp balsamic vinegar
  • 1 sprig thyme
  1. slice shallot and dice apple
  2. heat olive oil and butter in a skillet over medium low heat
  3. add shallot, apple, salt, thyme and vinegar
  4. let cook down, stirring occasionally, until shallots are opaque and apples soften
  5. serve with soft cheese and good crackers

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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Fennel, Orange and Feta Salad

  • 1 fennel bulb
  • 1 orage
  • 1/4 head butter lettuce
  • 1/2 cup feta cheese (preferably the block one)
  • 1/3 cup slivered almonds
  • 3 sm yellow beets
  • 1/2 cup pomegranate seeds
  • 2 tbsp red wine vinegar
  • 1/4 cup grainy mustard
  1. cut tops off of fennel and remove outside layers, slice fennel thinly and place in a large bowl
  2. zest the orange into the bowl then halve and juice one half into the bowl; peel and slice the other half and add it to the salad
  3. slice the butter lettuce into bite sized pieces and add to bowl; peel and slice beets and add to bowl
  4. crumble feta cheese (if it isn’t already crumbled) into the salad bowl and add the almonds, pomegranate seeds, mustard and vinegar

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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Cornbread

      • 1 1/4 cup all purpose flour
      • 2 tbsp brown sugar
      • 1 tsp baking soda
      • 2 tsp baking powder
      • 1 cup cornmeal or polenta
      • 1 tsp salt
      • 6 oz buttermilk or whey water (if you happen to have some leftover from cheese-making)
      • 8 oz (1/2 pint) cottage cheese
      • 2 lg eggs
      • 2 tbsp nutmeg
      1. pre-heat over to 350°F
      2. mix dry ingredients together in a large mixing bowl
      3. add buttermilk, cottage cheese and eggs and mix well
      4. pour into a lined baking pan and bake for 40 minutes or until golden and toothpick comes out clean

 

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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Celery, White Bean Soup

  • 1 bunch celery
  • 1/2 large white onion
  • 1 can cannellini/white beans
  • 2 cups chicken broth
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 3 sprigs each rosemary and thyme
  • pepper and salt
  1. mince garlic and add it to a large pot with olive oil
  2. dice onion and add to pan with 1/2 cup of the chicken broth and the herbs
  3. drain the beans and slice the celery
  4. add them to the pot along with the rest of the chicken broth
  5. add pepper and salt to taste
  6. great with some grainy bread

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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Baked Brie and Broccoli

  • 1/2 cup plain greek yogurt
  • 1 sm head broccoli
  • 1/2 cup brie
  • 2 tbsp grated asiago
  1. pre-heat oven to 350°F, dice broccoli florets into small pieces
  2. mix with greek yogurt in a large ramekin or other oven proof vessel
  3. slice brie and stir it in
  4. bake at 350° F for 30 minutes, stirring occasional, until all cheese is completely melted and starting starting to brown
  5. sprinkle asiago on top and broil for 4 more minutes, until golden brown on top

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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Green Papaya Salad


My friend/roommate/platonic partner went on a South East Asian adventure this summer and brought back this recipe along with 10 pairs of those comfy Asian pants.

  • 1/2 large green papaya
  • 2 medium carrots
  • 1/2 cup each; fish sauce, raw sugar, lime juice
  • 1/4 cup each; garlic, red chili
  • 1/2 cup chopped peanuts
  • 1 tbsp chopped basil
  • 10 cherry tomatoes
  1. squeeze lime juice into a jar and add fish sauce, sugar, minced garlic and finely chopped and seeded red chili
  2. grate papaya and carrots and chop or grind peanuts
  3. pour lime sauce over the carrots and papaya
  4. slice basil and tomatoes and add to mix

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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Sautéed Rainbow Chard

  • 1 bunch rainbow chard
  • 2 garlic cloves (minced)
  • 1/2 cup chicken broth
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 2 tbsp extra virgin olive oil

  1. heat olive oil and garlic in a large pan until  garlic turns opaque
  2. slice rainbow chard
  3. add to the pan and pour chicken broth over
  4. at medium low heat, let cook down to a bit, until chard starts turning dark
  5. add slivered almonds and raisins, add a little water if it’s wilting too fast

© 2014, domenicadreamsofcalamari. All rights reserved.

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Tahini Cauliflower w/ Caramelized Shallots

  • 1/2 head of cauliflower
  • 1/4 medium-sized eggplant (diced)
  • 1/4 cup red wine vinegar
  • 2 tbsp apricot jalapeno jam (optional)
  • 1/2 shallot
  • black pepper
  • 2 tbsp capers
  • 1 tbsp dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 pat butter

  1. caramelize shallot in the 2 tbsp olive oil and butter, remove from pan
  2. add remaining tbsp olive oil to pan at medium heat
  3. cut florets off cauliflower into bite-sized pieces and add to pan, drizzle vinegar and jam over top (optional, could replace w/ honey)
  4. after 5 minutes add eggplant and continue to cook at medium-low heat, making sure the eggplant doesn’t turn to mush but it cooked through (opaque-looking) grind pepper over top
  5. take off heat and mix in a bowl w/ shallot, mustard and capers

© 2014, domenicadreamsofcalamari. All rights reserved.

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Broccoli, Celery, Tomato and Grape Mélange

  • 2 sm heads broccoli
  • 1 lg tomato, diced
  • 1/2 cup red grapes
  • 2 tbsp capers
  • 8 sticks celery
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup red wine vinegar

  1. cut broccoli into bite-sized pieces and slice celery
  2. heat olive oil and garlic over medium-low heat
  3. add celery to pan
  4. after 2 minutes, add tomato and grapes, then broccoli
  5. pour vinegar over and stir in capers
  6. continue cooking until broccoli is cooked to your liking, stirring occasionally

© 2014, domenicadreamsofcalamari. All rights reserved.

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