side dish

Basic Sourdough Bread

bread flour

sourdough starter, recipe follows

salt

water (110 degrees F)

active dry yeast

sugar

all-purpose flour

Zucchini Gratin

unsalted

onions,

zucchini, sliced 1/4-inch thick (4 zucchini)

black pepper

nutmeg

milk

bread crumbs

Gruyere

Spaghetti Squash with Parmesan Cheese

spaghetti squash

Parmesan cheese

butter

Salt and pepper

Perfectly Grilled Corn on the Cob

corn

Kosher salt

BBQ Butter, recipe follows

Herb Butter, recipe follows

canola oil

red onion, chopped

garlic, chopped

Spanish paprika

cayenne powder

cumin seeds

ancho chili powder

water

unsalted butter, slightly softened

Worcestershire sauce

Salt and black pepper

unsalted butter,

herbs (basil, chives

Garlic Roasted Potatoes

potatoes

olive oil

garlic (6 cloves)

parsley

Roasted Brussels Sprouts

Brussels sprouts

Roasted Carrots

carrots

dill

Oven "Fries"

potatoes,

Salt

Cooking spray

Green Beans with Lemon and Garlic

green beans, ends trimmed

garlic cloves, minced

red pepper flakes

lemon zest

Healthy Cauliflower Rice

onion,

lemon

Oil and Vinegar Slaw

red wine vinegar

sack, 16 ounces, shredded cabbage mix for slaw salads

The dressing on this Fruit Salad from Delish.com is to die for. 

Fruit Salad

c. honey

c. orange juice

strawberries,

blueberries

raspberries

kiwis,

orange,

apples,

mango,

c. grapes

This is an excellent salad. I did eliminate the oranges just because I forgot them, but since there is such a good variety of fruit, it was fine. Although it is simple, the dressing is the best and really makes this salad special. I used some of the left over ( since it does make a lot for 4 people), to put on top of waffles the next morning.  I would definitely make this again.

My gma made this for me once, it's fantastic!

This was a big hit with both adults and kids alike

It was amazing .... Even i tried at my home👍👍

I’ve made this for many occasions.  The bowl is always empty!  Looks pretty and tastes delish!

https://streaming.hearstdigitalstudios.com/6af7050d-f2de-41f8-b642-1e5b0cc3dd85/video_rover_16x9_1080p_hd_1526908844_41441.mp4

Bet you never thought you'd need a recipe.

Can You Guess The Secret Ingredient In This Fruit Salad?

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

Roasted Broccoli with Garlic

broccoli

garlic,

salt and pepper

Chef Name: Food Network Kitchens

Full Recipe Name: Roasted Broccoli with Garlic

Talent Recipe: 

FNK Recipe: Food Network Kitchen’s Roasted Broccoli with Garlic, as seen on Food Network

Project: Foodnetwork.com, Back to School/Sandwich Central/Dinner and a Movie/Sides

Show Name: 

Episode:

Food Network / Cooking Channel: Food Network

Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Delicious however it only took 15 minutes and I added parmesan cheese after I put it in a serving bowl.

I love the way this broccoli comes out crispy. I added cayenne pepper to give it a kick and it comes out perfectly. 

The flavor was outstanding.  It was very easy to prepare.  However, the texture was slightly tough as compared to steamed broccoli.  If you could just perfectly steam the broccoli for 3 minutes, and while it was steaming saute the garlic in olive oil, then drizzle over broccoli, it would be extra steps but better flavor, I believe.

A really tasty recipe for Broccoli! I loved it! Watch the cooking time so you don’t burn the broccoli. But it was very good and I’ll make again! 

This is so good! Definitely have to adjust time based on size of florets. Great, basic recipe (delicious as is) and the variations are endless. Also very good with different kinds of vegetables. 

Delicious. I've made this multiple times and usually use vegetable oil, sometimes garlic powder, sometimes I sprinkle parm cheese on top too. Its always delicious with any minor variation and everyone loves it.

I did mine by only putting garlic in the oven, crushed and sprinkled over the broccoli. Then I mixed up salt/pepper/lemon juice/olive oil and did a quick shake in a bowl. Turned out excellent. Also, 10 minutes was plenty with my oven at 450 degrees, so make sure you check if you're not sure if you've got a hotter oven. 

It's a broccoli burst extravaganza in your mouth! I will never waste time steaming broccoli in a separate pot again. I united this broccoli along side salmon on parchment paper on a cookie sheet ...oh my!

For the sake of nutrition, how much is one serving?

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

baby carrots

honey

lemon juice

flat-leaf parsley

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.<br />

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Asian Style Slaw

(6 large) scallions, trimmed and thinly sliced

(16-ounce) bags coleslaw mix red cabbage

red onion, thinly sliced

soy sauce

vegetable oil

ginger

white vinegar

dark brown sugar

Asian sesame oil

sesame seeds, optional

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

The perfect pairing with teriyaki skirt steak and sticky rice. I added cilantro and substituted brown sugar for honey, and white vinegar with rice vinegar. Perfection!

So delicious and easy! I added cilantro. Very tasty !

I was looking for an alternative to cole slaw and this recipe rocks!  I added cilantro, sliced almonds and black sesame seeds.  Yum yum!

Really good!  It's a bit heavy on onions so tone them down if you need to.  I halved the recipe and it fed our family of 4 perfectly.  My teenage boys had seconds, said they couldn't get enough.

Great recipe!  I had a head of napa cabbage in the fridge that I used instead of traditional cabbage, and I was very pleased with the result.

We liked it wilty!!!  Made it ahead of time and let it marinade in its own juices - fear not allowing it to sit and absorb all the goodness.

Loved it. Made a half batch and almost devoured it in one night by myself. Like it so much I could stuff it in a tortilla and live on it. Wished I used the dressing more sparingly however. I also had an abundance of sugar snap peas and banana peppers in my garden so I added them for extra crunch sliced diagonally. I think I’m going to make this dressing for regular salads too. I also left out the sugar...Didn’t need it.

I made it as instructed, and it was very well received by guests.<br />

The recipe and reviews sounded great, but I did not like it at all and did not make any changes to the recipe. Not a helpful review I know .... but this just wasn't for me. :) 

https://www.foodnetwork.com/videos/asian-style-coleslaw-recipe-0169083

This recipe's Asian flavorings are a welcome change from plain coleslaw.

Asian-Style Coleslaw Recipe

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

olive oil, divided

garlic, unpeeled

kale

cannellini beans, drained and rinsed

sunflower seeds

low-sodium vegetable broth

capers

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

mayonnaise

rice vinegar

kosher salt,

pepper

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

head broccoli, cut into 1/2-inch florets

feta cheese

Kalamata olives, coarsely chopped

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

Broccoli & Feta Pasta Sauce

broccoli,

Italian parsley

lemon,

feta cheese, divided

Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften, and then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it&#x27;s well-wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Purée until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Purée until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.

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