Side Dish Archives - Page 35 of 42 - Garden Seeds and Honey Bees

Tarragon Mustard Vinaigrette

(Use Vinaigrette for Grilling Asparagus Crostini, Potatoes and Green Beans)

*1/4 cup Extra Light Olive Oil

*1/8-1/4 cup Canola Oil

*2 tablespoons Dijon Mustard

*Zest-Juice of 1 Lemon

*1 tablespoon Fresh Tarragon, stripped and Chopped

*1 tablespoon Honey

*Freshly ground black Peppercorns, to taste

*Sea Salt, to taste

Add to a small blender or food chopper and blend just until combined.

Place a 1/4 cup of the vinaigrette and baste the grilled potatoes, asparagus and green beans at the end of grilling.

Add the rest of the vinaigrette to the potatoes and toss. Serve warm.

Recipe adapted from Food Network

Also see our Marinated Grilled Chicken and Grilling Recipes

Boil potatoes in a stock pot of boiling water until firmly tender, cool and cut into chunks.

Season the potatoes with olive oil and salt and pepper. Toss together and grill cut potatoes on a grilling pan until crisp edges and fork tender.

Baste grilled potatoes and place in a baking dish, then add more vinaigrette while potatoes are hot. Cover with foil until ready to serve, keeping them warm.

Crostini with Grilled Asparagus

*1-2 baguette Artisan or French Bread, sliced, drizzled with olive oil and toasted in the oven.

*Extra Light Olive Oil, for brushing on baguette slices

*Grilled Or Roasted Asparagus

*Parmesan Cheese, shaved in strips

*Feta or Goat Cheese

Layer the toasted baguettes with Parmesan cheese, grilled asparagus and feta or goat cheese. Warm slightly if desired and enjoy!

Grilled Asparagus

Wash and trim the ends of the asparagus and place on a serving platter and drizzle with olive oil and black pepper. Salt to taste after grilling.

Place asparagus on heated grill on a low heat. Grill until asparagus has grill marks and softens. Baste with vinaigrette just before removing from the grill. Cut grilled asparagus into about 2 1/2 in pieces and add the tops of the toasted and sliced crostini.

Grilled Green Beans

I used thawed green beans from my garden that I had blanched, froze in the freezer. I removed and thawed them and seasoned with olive oil, salt and pepper. You could use fresh or frozen store-bought green beans.

Grill green beans on a grilling pan until they get grill marks turning them over a couple of times. Baste with vinaigrette And remove from grill and enjoy!

Enjoy!

Lindy

Spinach Mushroom Quiche

Crustless Quiche Ingredients:

*
*8-10 Fresh Small Portabella Mushrooms, rinsed,dried, sliced and cut into desired size pieces

*1 clove of fresh Garlic minced or pressed

*1/2 cup ham, diced

*1 box (10 ounce) chopped frozen Spinach; thawed, rinsed and drained (moisture squeezed from spinach) and chopped in small pieces

*4 Eggs, beaten

*1/2 cup Whipping Cream

*1/2 cup Milk

*1/4 cup Parmesan Cheese, freshly grated

*3/4 cup Mozzarella Cheese, freshly grated

*1/8 teaspoon Red Pepper Flakes

*Salt and Pepper to taste
Note: You can also use other cheeses of your choice; bacon or meats of your choice, bell peppers, onions and etc…

*
In a skillet on medium heat, sauté the mushrooms in a tablespoon of oil, until mushrooms release their moisture. And then add the garlic and sauté for an additional minute. Allow the mushrooms to cool slightly before adding to the milk and egg mixture.

*
In a medium sized bowl combine the beaten eggs, cream, and milk. Beat just until combined.

*
Add the rest of the ingredients in the ordered listed above and stir them together with the milk and egg mixture.

*
In a glass pie dish (9″ round 1 1/2″ deep), sprayed with cooking spray, pour the combined quiche mixture into pie dish and bake at 350*F. oven for 45-60 minutes, checking to make sure the center is set.

*
Allow the quiche to cool slightly (or until you can cut into pie shaped pieces without them falling apart) before serving.

Recipe adapted from Budget Bytes