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Recipe Thursday-Spiced Carrot Salad with Olives

Posted on August 4th, 2011 | Posted in Recipes, Salad, Side Dish

Over a year ago I enjoyed a delicious Spiced Carrot Salad as part of a Moroccan meal that I had at Mamacita Pizzeria! This salad was so flavorful and was different than anything I had eaten before. So when I found this recipe for Spiced Carrot Salad with Olives I could only hoped that it would rival the salad from Mamacita Pizzeria, and it did not disappoint.

I made this dish as a side for our annual Hometown Provisions’s picnic and everyone agreed that the salad had so much flavor, but was light and healthy and a perfect dish for the 90 degree heat at the picnic. I made a few changes to the recipe, one change I’ll note is that I chose to roast the carrots rather than boil them. I love roasted vegetables and thought that the sweetness that comes from roasted veggies would be a nice compliment to the cumin and coriander seasoning. I also believe that these seasonings, would taste great on a number of different roasted veggies, so feel free to get creative!

**I posted this recipe because it incorporates the pitted kalamata olives that are on special this month!

Spiced Carrot Salad with Olives

Yield 4 Servings


2 cloves garlic, finely chopped (991057)
1 teaspoon coriander seeds (CQC075)
1/4 teaspoon crushed red pepper flakes (CQP101)
1 pound carrots peeled and cut into 1/4 inch pieces or 1 pound baby carrots, cut into thirds (559659 frozen)
1/4 cup water
2 teaspoons ground cumin (CQC094)
3 tablespoons olive oil, divided (992055)
2 tablespoons fresh lemon juice (990323)
3/4 cup kalamata olives, pitted and cut in half (990403)
3/4 cup chopped red onion
1/3 cup cilantro, chopped


Preheat oven to 375 degrees. In a medium bowl, combine garlic, coriander, red pepper, 1 tablespoon olive oil  and carrots. Spread onto rimmed baking pan. Roast for 15-25 minutes until carrots are crisp but can be easily pierced with a fork.

Pour carrots into a large bowl. Add red onion, olives, and cilantro. Toss to blend.

In a small saucepan over medium heat, toast cumin until fragrant, 1 minute. Take off heat and add lemon juice and olive oil. Pour cumin mixture over carrots and olives. Toss to blend. Season with salt and pepper. Refrigerate until ready to serve.

Recipe adapted from Seriouseats.com

Recipe Thursday-Horseradish Deviled Eggs

Posted on July 21st, 2011 | Posted in Appetizer, Recipes, Side Dish

I wanted to incorporate our featured product Horseradish into a recipe that went beyond the normal horseradish spread on sandwiches or served as a condiment to corned beef or prime rib. So I developed a recipe that incorporates one of my favorite summer side dishes-deviled eggs with horseradish. May I introduce Horseradish Deviled Eggs! This recipe is easy to make and adds a nice zing to a traditional picnic staple. However if it is too spicy make sure to warn guests. There is nothing like biting into something and having the surprising nose tingle of horseradish. I am a victim of this occurrence.

Horseradish Deviled Eggs

Yield 12 Servings


12 large eggs, hard boiled (EGG011)
1/3 cup mayonnaise (992170)
1/4 cup hot horseradish mustard (BCW901)
2 teaspoon fresh horseradish (991053)
1/8 cup finely diced celery
1 tablespoon finely sliced green onions
1/8 teaspoon salt (CQS030)
1/4 teaspoon fresh ground black pepper (CQP071)
Paprika (CQP010)


Slice cooled hard boiled eggs in half and separate yolks into a medium bowl (use a non serrated knife if you’d like to avoid the lines that occurred to my eggs! Oops) Mash yolks together and mix in the rest of the ingredients minus the paprika. Put filling into a ziploc bag and cut a small hole to pipe the filling into the egg whites. Top with a sprinkling of paprika!

Recipe Thursday-Browned Pierogies

Posted on July 14th, 2011 | Posted in Main Course, Recipes, Side Dish

Since we have Mrs. T’s Pierogies on special this month I thought that I would cook some up for dinner! I used the regular sized pierogies and decided to spice them up a bit by browning them in a compound butter, sauteed onions and thick chunks of proscuitto.

Compound butters are a great way to season up pretty much anything- meat, fish, vegetables. They are very easy to make and a good ingredient to have ready to use in your fridge. I made a garlic chive compound butter for this recipe. These Browned Pierogies were easy to make and they tasted delicious with these simple toppings, which allowed you to still taste the creamy cheese and potato filling in the pierogies.

Browned Pierogies

Yield 4-6 Servings


Compound Butter:
1/2 cup (1 stick) butter, softened (880000)
1 small clove garlic, minced (991057)
1 tablespoon chopped chives


2 pounds potato and cheese pierogies (559005)
1/2 cup water
1 white onion, chopped
1 pound thick cut proscuitto, cut into 1/2 inch pieces (CWME375)
Salt and freshly ground pepper (CQS030/CQP065)

Compound Butter:

Cream ingredients together in the bowl or container you will be storing the butter in. Cover the herb butter and store in refrigerator for 3 hours before use.


In large skilled heat 1/2 cup of water over medium high heat. Sauté frozen pierogies for 6-8 minutes. Set aside.

Simultaneously, in another large skilled, melt 1/4-1/2 cup of compound butter over medium-high heat, add onion and sauté for 6-8 minutes until soft, add proscuitto and heat for a few more minutes.

Stir in pierogies; heat through. Season with salt and pepper.

Recipe Thursday-Mushroom Risotto

Posted on June 23rd, 2011 | Posted in Recipes, Side Dish

One more recipe that I made at the beach was Mushroom Risotto it was a side to my grilled steaks and strawberry spinach salad. It is definitely a time consuming dish, but the flavor that develops is well worth the effort! Do make sure that you give enough time for the risotto to cook prior to prepping your main dish. You can use any leftover stock to loosen up the risotto if you need to hold it on the stove before serving. Risotto is best served immediately.

Mushroom Risotto

Serves 4-6


2 tablespoons butter (880000)
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup dry white wine (991970)
5-6 cups chicken stock (use vegetable stock for vegetarian option) (331101)
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped (990195))
1 3/4 cups arborio rice (991588)
1/3 cup freshly grated Parmesan cheese (775628)
Salt and freshly ground black pepper (CQS030/CQP065)
2 tablespoon chopped fresh parsley or chives

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.


Bring stock to a simmer in a saucepan.

Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. If necessary at the end you can cover with a lid to speed up the cooking rice.

Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Adapted from Simplyrecipes.com

Recipe Thursday-Collard Green and White Bean Gratin

Posted on May 5th, 2011 | Posted in Recipes, Side Dish

I’ve never cooked collard greens before so I was excited when I came across this new twist on them! This Collard Green and White Bean Gratin recipe comes from Frank Stitt, a chef who introduced Alabama to French and Italian flavors through his four Birmingham restaurants. This dish combines Italian flavors such as rosemary, Italian Parmigiano and olive oil with southern collards and ham-hocks, making a gratin that is the best of both worlds. Now I must confess that I made this dish as my main course, it was so tasty and flavorful that I didn’t want a main course to outshine it. Or I assumed that it was a main dish since it had meat in it…The collard greens were tender and not bitter, thankfully changing my prior presumption. They had a wonderful flavor next to fresh rosemary, olive oil, white beans, red bell pepper and the complimentary subtle but present flavor that the ham hocks added to it. Since I served it as a main dish my yield was a bit skewed. I’d say as a side these collards would serve 8, but as a main dish would serve 4 to 5. Enjoy!

Collard Green and White Bean Gratin

Serves 8 (side dish) 4 (main dish)


1 pound collard greens, stems and tough ribs removed
5 garlic cloves, divided, 1 crushed and 4 chopped (991057)
1/4 cup extra-virgin olive oil, divided (992055)
1 medium onion, chopped
1 small red bell pepper, cut into 1/2-inch pieces
3 cups cannellini beans, 1/2 cup liquid reserved (991650)
1/2 cup diced or chopped cooked ham-hock meat (KNZ2946)
1/4 cup freshly grated Parmigiano-Reggiano, divided (CWBE900)
1 tablespoon finely chopped fresh rosemary leaves
Kosher salt and ground black pepper (CQS030/CQP084)
1/2 cup medium-coarse bread crumbs (991870)


In a large pot, cover the collards with salted water, then heat and boil until tender, about 30 minutes. Drain well and chop into small pieces. Set aside.

Preheat the oven to 475ºF. Vigorously rub the inside of a 10- or 12-inch gratin dish (any dish with low sides and is oven friendly) with the crushed garlic. Discard the crushed garlic and set the dish aside.

Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat. Add the onion and bell pepper and cook, stirring often, until tender, about 10 minutes. Add the chopped garlic and cook, stirring, for 1 minute. Add the collard greens, stir to coat, and cook for 1 minute. Transfer into a large bowl and stir in the beans, meat, 2 tablespoons of the Parmigiano-Reggiano, 1 tablespoon of the oil, and rosemary. Season with salt and pepper. Add enough of the reserved bean cooking liquid to moisten, then spread the mixture in the prepared dish. Top with the bread crumbs and the remaining Parmigiano-Reggiano. Drizzle with the remaining oil.

Cover the dish with aluminum foil and bake until the filling is hot and bubbly, 30 to 35 minutes. Remove the foil and bake until the top of the gratin is golden and crusty, about another 10 minutes. Serve hot.

Recipe adapted from The Southern Foodways Alliance Community Cookbook by John T. Edge and Sara Roahen

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