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Side Dishes

twice-baked-potato

Twice-Baked Potatoes with Goat Cheese

Whenever I make twice-baked potatoes, they are typically everyone’s favorite item on the days menu. Mine included! I love potatoes in general, but mostly as a vehicle for whatever I put on them. Whether it’s dipping french fries in aioli sauce or topping a potato with sour cream, the meager spud with its creamy texture […]
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on November 20, 2016
Apple Harvest Salad with Edam Cheese, Green Apple, Caramelized Carrots and Red Bell Pepper and Fresh Grated Horseradish

Harvest Salad with Fresh Horseradish

This warm harvest salad recipe was inspired by our first visit to the Friuli Venezia Giulia region in Italy. We visited several vintners during our stay, including the Gravner Winery, on the border between Italy and Slovenia. Here we learned about their unorthodox methods for producing wine. While we sampled their spectacular wine we were also […]
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Watermelon Orange Onion Salad

Watermelon Orange and Onion Salad with Balsamic Vinegar

Watermelon is one of my favorite fruits, partially because of its association with a warm summer day. There is nothing refreshing than a fresh cold slice of dripping watermelon with plenty to share with friends. This grown up way to serve watermelon is also nice to share with friends. Add a nice glass of sparkling […]
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Cold Curried Rice and Shrimp Salad

If you are a fan of yellow curry, then this recipe belongs in your collection. This cold rice salad pairs together spicy yellow curry with crunchy cauliflower and sweet poached shrimp.  It’s an ultimate make-ahead recipe because the flavors combine together and taste even better after spending a night in the fridge. Serve it as either a main […]
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Brussel Sprouts with Pancetta and Red Wine Vinaigrette

I’ll admit that growing up I wasn’t a big fan of brussel sprouts. I have since changed my mind completely – or maybe its another example of the adage – everything is better with bacon. My previous introductions to brussel sprouts had been after they were thoroughly boiled to the point of mush. They bear […]
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