Almonds, Sultanas and Spinach
A tasty Spanish side dish.
Arborio Rice - Side dish
This firm, short-grain rice gets its name from the Italian town of Arborio, and is most famous for its use in rissottos. Here it is just a simple grain accompaniment.
Tangy balsamic vinegar and a touch of salt turn olive oil and sauteed peppers into a great side dish.
Broccoli with Cranberry Gremolata
Caramelized Fennel: The Best Fennel You’ll Ever Eat. The resulting dish is slightly sweet with just a pleasant touch of anise flavor.
Cauliflower with Pears, Sage and Hazelnuts
The pears and sage go very well with cauliflower. This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes.
Cipolline in Agra Dolce
Onions with sour and sweet sauce (Agra Dolce) from the Latium (Rome) region of Italy
Corn, Red Pepper, Scallions and Capers
This side dish, together with a chicken breast, fish filet, or pork tenderloin is a great calorie wise dinner
Creamy Garlic Mashed Potatoes
If you are going to mash your potatoes, this is the way to do it.
Crispy Baked French Fries
Oven-baked French fries that are tasty, crispy, and healthier. The perfect side dish for burgers or any casual meal.
Crispy Creamy Fennel Gratin
Use planks of thinly sliced fennel, cooked simply in cream, and baked under a blanket of breadcrumbs, herbs, and Pecorino Romano. Serve it alongside a steak, or on its own with a green salad. It's light and bright from the fennel, comforting from the cream, and crunchy from the topping—a keeper.
Crispy Roasted Potatoes
Learn how to make perfect Roast potatoes with this foolproof recipe for roast potatoes that come out perfect every time!
Whole cumin seeds and paprika add wonderful flavors to roasted potatoes.
Curried Four-Fruit Bake
A Shaw family favourite
Dutch Red Cabbage
Cabbage, onions and apples are great partners.
English Minted Peas
If it is summertime, be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. Autumn, Winter and Spring, Frozen is good!
English Style Roast Potatoes
Learn how to create a crispy outside with a steaming fluffy inside every time. Great with roast chicken, beef or pork and wonderful served with roasted garlic and sour cream. Soooo delicious.
Fennel with Orange and Sambuca
An Italian Contorni dish. A classic combination gone wild, playing spicy, sweet, sour and savoury notes all at once.
Gourmet Onion Garnish
This is an excellent accompaniment with roast beef.
Gratin de Courgettes et Tomate
As eaten by Margaret while teaching in England
Green Beans with Dried Cranberries and Hazelnuts
This side dish is positively British Columbia. Our province produces the beans, cranberries, and hazelnuts.
Blanch the beans ahead, and store in the refrigerator to eliminate a task from your company day prep list.
Green Beans with Pine Nuts
Simple vegetable dish to accompany any meal. Also good with almonds rather than pine nuts.
Grilled Beefsteak tomatoes with chili, garlic and ginger
Eat these with good, country-style bread to mop up the oil. They can be bulked up into a punchy starter with the addition of some burrata or mozzarella, or serve for brunch alongside scrambled eggs.
Grilled Corn on the Cob
A summer ritual
Grilled Eggplant Parmesam
This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi’s Calabrian grandmother used to make, is much lighter than the fried kind.
Grilled Nugget Potatoes
Fire up the barbequel
Grilled Potato Salad
A great accompaniment to Grilled steak. Making a grilling sauce plus a vinaigrette is admittedly a little more work, but is definitely worth it.
Grilled Vegetable Skewers
Goes great with steak, pork loin roast, roast chicken, salmon, keftas or lamb roast
Harissa and Maple Roasted Carrots
Harissa is the top spice mixture of Morocco
Harissa roast butternut squash with tahini sauce
A great spicy side dish from London England
From Sweden. Very delicious, crispy on the outside and tender on the inside.
Variation: sprinkle potatoes with cheese 30 minutes into cooking.
Herbed Beans Provencal
Both healthy and appetizing. these beans are seasoned with just the right amount of herbs. Serve them as a side for Chicken Provencal.
Italian Oven Roasted Vegetables
Delicious, roasted to tender perfection, and bold with Italian flavors from fresh garlic, oregano, thyme and extra virgin olive oil!
The bay (laurel) leaf and olive oil do great things to a potato.
Lemon, Feta, Olive Greek Polenta
Here in the New World, we most often associate polenta with things Italian. The Greeks also dabble in polenta, in both sweet and savory versions. The starches in cornmeal begin to gelatinize at about 200°, continuing through the boiling point. It's important to stir constantly while sprinkling in the polenta; otherwise, you'll get jellylike polenta clumps filled with dry polenta. Seriously.
Marble Potatoes with Fennel and Peppers
An Italian Contorni (side) dish.
Oldtime scalloped potatoes
Oma’s Sautéed Apples
Orange Parsnips (or Carrots)
Parsnip Potato Carrot Latkes with horseradish cream
There is no one way to serve latkes. Some people like them as an hors d'oeuvre while others make a meal of them. This recipe is good for about 4 persons.
Peperonata is a very tasty dish, ideal as an accompaniment to meats. It is shown here as an accompaniment to Pork Spiedini. The ingredients can be found throughout the year so that one can enjoy it at room temperature on a hot summer day and piping hot in the winter.
Potato Gratin with Goat Cheese
A chunky northwoods version of potato gratin
There are some things in life that are just worth it. Worth the money. Worth the calories. Worth the time. Some things just are—and this is one of them.
Pommes de Terre Sarladaises is a canonical French potato dish made of only three ingredients: potatoes, garlic, and fat. The fat is usually duck or goose fat.
Potatoes with Saffron and Pine Nuts
Small potatoes, cooked with saffron and finished with a handful of pine nuts, just ass they like it in Cadiz.
A great accompaniment to Provencal Cod.
The combination of dill, honey, and butter equals delicious. You may also try the parsnip variation.
Red Peppers stuffed with herbed Cheese
Rice and Pecan Casserole
Goes with poultry or pork dishes
This rice pilaf enhances any plate with its nutty flavour.
Roasting draws dense rich flavors from fresh green asparagus.
Roasted Baby Potatos
Roasted! One of our favourite ways to eat potatoes
Roasted Beets with Balsamic Glaze
Roasted broccoli finished with grated Manchego and fresh lemon.
Roasted Brussels Sprouts with Cranberries, Bacon & Balsamic Vinegar
A thanksgiving or Christmas special treat. Pay attention to getting evenly sized sprouts, trimming the root end by about 1/8 inch, splitting them in half and roasting at high temperature to reduce the bitterness.
Roasted Butternut Squash with Corn Salsa
This recipe also works well with Acorn squash
Roasted Cherry or Campari Tomatoes
Roasted Confetti Vegetables
The colours, tastes, and textures of this hearty side dish use a collection of root vegetables that Monet grew in his garden.
Roasted Corn with Manchego and Lime
Roasted Delicata Squash with Apples
A delicious fall side dish
Roasted Garlic Cauliflower
A most delicious oven-roasted cauliflower recipe. The florets are drizzled in oil and butter and seasoned to perfection.
Roasted Mushrooms and Creamy Polenta
Creamy polenta with roasted mushrooms-an easy and comforting meal.
Roasted Parsnips and Yams with Caper Vinaigrette
Treat this recipe as a blueprint for a number of roasted vegetable dishes.
Try adding yellow beets, turnips and marble potatoes to serve 6.
Roasted Red Peppers and Tomatoes - Asadillo
A dish of caramelized peppers and tomatoes, served ass a tapas or a side dish
Roasted Root Vegetables
A fall and winter classic. Excellent with Thanksgiving turkey.
Roasted Rosemary Garlic Marble Potatoes
Just perfect for the Little Potato Company's Terrific Trio marble pototatoes
Roasted Small Carrots
Originally purple, black or red, the orange carrot we enjoy today was developed by the Dutch in the 17th century.
Baby (Dutch) carrots are small and sweet and are sold with the tops still attached. Like all carrots, they're a great source of beta-carotene, which converts to vitamin A in the liver and is essential for good vision.
These small, possibly organic, possibly multi-coloured carrots actually do taste better than standard bulk carrots.
Roasted Sweet Potatoes with Chile Yogurt and Mint
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy
Roasted Tomatoes and Fennel with white beans
Serve with sauteed or roasted chicken
Roasted Vegetable Strudel
This could be a flavourful vegetarian main dish, or you could accompany it with a lamb kabob
Root Vegetable Chips
Sauteed Peppers, Tomatoes and Onions
Here is a great side dish recipe for Italian peperonata, or fried peppers, with onions, fresh plum tomatoes, garlic, and basil.
Sauteed Swiss Chard or Spinach with Pine Nuts and Golden Raisins
In Catalonia, this is an everyday first course, with spinach or kale sometimes standing in for the Swiss chard. Cooks in the Balearic Islands combine these same ingredients to make the filling for cocarrois, their traditional vegetable turnovers.
A handful of sliced mushrooms can be sauteed along with the greens to serve more people or add variety.
Savoy Cabbage Gratin
Sour Cream and Onion Smashed Potatoes
Crispy, golden Smashed Potatoes with sour cream and green onions! Crispy on the outside and tender on the inside, these baby Yukon gold potatoes are sure to be your new favorite side dish! These little spuds are boiled until tender, smushed, and then finish in the oven until crispy. Add your favorite toppings and you have one fantastic smashed potatoes recipe!
Spiced Brown Butter Carrots
If necessary for timing, the carrots may be pre-boiled, and shallots, cranberries chopped an hour or two ahead.
Yea, best at the height of spring
Stuffed Peppers - Pimientos rellenos de arroz
Stuffed peppers or pimientos Rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually, piquillo peppers are used. The fillings start with rice, orzo, quinoa, or bulgar and star ingredients vary from Manchego cheese to chicken to pork.
Serve with a chicken dish, or with pork chops
Stuffed Zucchinis with Pine Nut and Oregano Salsa
Try to get large zucchinis, either green or yellow, as they are easier to scrape out without damaging the side - or bottom.
Wild Rice Casserole
This is a good anchor dish. You can make a first class meal by adding a meat/seafood and a vegetable.
Yam Fries with chipotle mayonaise and curried shrimp
yields 4-6 appetizer servings
Yams, Mashed or puréed
My mother's pureed yam recipe
Zucchini dish from the Hole in the Wall
Margaret Shaw brought this recipe home from England in the late 1960's where it was served at the Hole in the Wall Restaurant, Bath.
We have since found that it is a classic Italian dish called "Zucchini e Pomodori Gratinati"
Zucchini Oven Fries
These baked Zucchini Oven Fries with Parmesan and Panko are just as crisp as fried fries with only a fraction of the calories. They could possibly be kid friendly as well.