sides

Strawberry and Edamame Quinoa Salad

I love this spring salad! It makes a perfect lunched paired with a green salad or serve it with grilled chicken and fresh vegetables for a wonderful dinner.

Quinoa Salad with Fresh Cherries and Feta

Perfect way to use summer’s sweet cherries – this salad uses healthy, whole-grain quinoa to make a flavorful dish everyone enjoys.

Roasted Green Beans with Tomatoes and Thyme Vinaigrette

During the summer months farmer’s markets are full of a variety of beans. I have found that roasting in the oven brings out the best flavor and is super easy to prepare.

Wild Rice and Sweet Potato Salad

This beautiful salad gets a nice rich flavor from the dried figs and roasted sweet potatoes. Perfect for serving a crowd, it can be eaten room temperature or warm.

Brussels Sprouts with Lemon and Pecorino

Brussels sprouts, one of my favorite vegetables, often get overlooked at the market. These are shredded, which gives them a different look and texture and may even fool those non-Brussels sprout fans.

Sausage and Artichoke Stuffing

This delicious stuffing can easily be made with leftover cornbread or Italian bread from the bakery. Perfect for Thanksgiving, but also delicious with roasted chicken for Sunday supper.

Dried Cherry and Cranberry Sauce

This recipe from The Blackberry Farm Cookbook uses cane syrup to sweeten this Thanksgiving side. If your local country store does not have cane syrup, you can order it online at Striplings General Store – www.striplings.com.

Oven-Roasted Kale

“Quick roasting causes kale to begin to caramelize and crisp. Oven-roasted kale provides a wonderful counterpoint to steamed shellfish and braised meat. We also love to eat it with sliced sausages.” – Sam Beall, chef, Blackberry Farm

Kale Salad with Buttermilk Dressing

“This crunchy, tangy salad has a slaw consistency and we love it with grilled meat, barbecue, or even fried chicken. It wilts and softens slowly and is a fine choice for a buffet-style party.” Sam Beall – Chef, Blackberry Farm

Collard Greens with Ginger and Soy

My favorite way to prepare collard greens! During the fall and winter months many stores sell large bags of pre-cut collards which make this recipe a snap. Any mixture of winter greens can easily be substituted.

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