Sweet Orange Salmon with Glazed Vegetables

Sweet Orange Salmon with Glazed Vegetables and Mashed Potatoes

Sweet orange salmon with a mix of spices, simply broiled.  Served with brown sugar glazed vegetables and mashed potatoes with sweet butter sauce by Lacey Johnston.
Serves 2

• 2 Salmon Filets, about 1" thick, skin on
• 1 tbsp Brown Sugar
• 1 Orange
• 1/4 tsp Paprika
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1/8 tsp Kosher Salt
• 1/8 tsp Ground Black Pepper
• 3 Carrots, peeled
• 1/2 cup Cauliflower Florets
• 1 1/2 tbsp Brown Sugar
• 2 tbsp Unsalted Butter
• Freshly Cracked Black Pepper
• 1 tsp Milk

1. Preheat oven to a broil (500* degrees F), line a baking sheet with foil, spray with cooking spray, set aside.
2. Slice carrots in half lengthwise and then crosswise.
3. In a small bowl, zest the entire orange, about 1 tsp. In a separate bowl, juice the orange. Set both aside.
4. Bring to a boil 1" water, milk, fresh orange juice and a pinch of salt (the milk will preserve the white color of the cauliflower).
5. Add carrots, cover and cook 4 minutes.
6. Meanwhile, mix 1 tbsp brown sugar, orange zest, cumin, paprika, chili powder, salt and ground black pepper with a fork till well combined. 
7. Rub dry mixture over salmon flesh, place fish skin side down on the prepared baking sheet. Place in over and broil 9 minutes or until fish flakes easily with fork.
8. Return to carrots, add califlower, cover and cook an additional 5 minutes. Drain and set aside.
9. With same pan, add 2 tbsp butter and 1 1/2 tbsp brown sugar over medium-high heat.  Mix till combined and bubbly, return vegetables to pan.  
10. Toss well to coat and cook for 2 - 3 minutes or until sugar starts to glaze vegetables.  
11. Serve vegetables and fish immediately, use remaining pan sauce from vegetables and drizzle over mashed potatoes if desired.

Baby Red Potatoes with Chive Butter

A simple, rustic side dish of potatoes using only 5 ingredients a great alternative to mashed potatoes by Lacey Johnston.
Serves 2 - 4

• 20 Baby Red Potatoes, washed with skins on
• 3 tbsp Unsalted Butter
• 1 tbsp Chives, freshly snipped
• Kosher Salt & Black Pepper, to taste

1. Place whole potatoes in a stock pot, fill with cold water just until potatoes are covered.
2. Bring to a boil, reduce heat to a simmer.  Simmer 15 minutes or until potatoes are tender.
3. Drain, set aside.
4. Melt butter in stock pot, return potatoes to pot along with other ingredients.
5. Toss till coated, serve whole.

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes served over Green Bean Pasta Salad

The tomatoes take on a sweet taste with a hint of garlic, a perfect side for any summer dish.  Best when picked straight from the garden by Daniel Williams.
Serves 2

• 6 Cherry Tomatoes
• 1 clove Garlic, very thinly sliced
• Kosher Salt
• Black Pepper, freshly ground
• Extra Virgin Olive Oil

1. Preheat oven to 400* degrees F, line a small baking sheet with parchment paper, set aside.
2. Cut tomatoes in half using a serrated knife, place on parchment, cut side up.
3. Place 1 slice garlic on each tomato.
4. Lightly drizzle with olive oil, salt & pepper to taste.
5. Bake for 30 minutes.

Black Bean Succotash

A bright, colorful mix of crisp and tender vegetables with the protein of black beans.  Pairs very well with mashed sweet potatoes and fish or chicken by Lacey Johnston.
Serves 2 - 4

• 1 Pablano Pepper, seeded
• 1 Red Bell Pepper, seeded
• 1/4 cup Black Beans, drained and rinsed
• 1/4 cup Frozen Corn
• 1/2 Yellow Onion
• 1 Zucchini, seeded
• 1 Yellow Squash, seeded
• 1 clove Garlic, chopped
• 1 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• Salt & Pepper, to taste

1. Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
2. In a non-stick skillet, add butter and olive oil over high heat.
3. Add onion and peppers, cook about 3 minutes or until onions begin to soften.
4. Add remaining veggies and black beans, cook about 3 minutes or until squash is crisp tender. Stirring gently as needed.
5. Add garlic, salt and pepper to taste, cook 1 minute.
6. Serve immediately. 

Cheesy Scalloped Potatoes

A very rich, creamy side dish with loads of potatoes and three cheeses.  My Aunt Lynne introduced me to this recipe and it is wonderful! Pairs well with ham, peas, steak and carrots by Better Homes & Gardens.
Serves 6 - 8

• 1/2 Yellow Onion, chopped
• 1 clove Garlic, minced
• 2 tbsp Unsalted Butter
• 2 tbsp All-Purpose Flour
• 1/4 tsp Black Pepper
• 1/4 tsp Kosher Salt
• 1 1/4 cups Milk
• 3/4 cup Sharp Cheddar, Gruyere and Swiss (mixed evenly), shredded
• 3 Russet Potatoes, thinly and evenly sliced

1. Preheat oven to 350* degrees F. Grease a casserole dish, set aside.
2. In a saucier over high heat, cook onion in butter until onions begin to soften and become translucent. 
3. Add garlic, cook 30 seconds more.
4. Stir in flour, pepper and salt, reduce heat to medium.
5. Add milk and cheese, cook and stir until thick and bubbly.
6. Place half the sliced potatoes in prepared dish, cover with half the sauce.
7. Repeat potato and sauce layer.
8. Bake, covered with foil for 40 minutes.
9. Remove foil and bake 30 minutes or until potatoes and done (top should be slightly golden).

Perfect Mashed Potatoes

Perfect mashed potates everytime, plus if you have a lot of things going in the kitchen, you can make them in advance and keep them warm in the oven at 250 degrees F covered with foil until you are ready to eat by Lacey Johnston.
Serves 2 - 4

• 2 Russet Potatoes, peeled and cut into 2" chunks
• 1 Yukon Gold Potato, peeled and cut into 2" chunks
• 1/4 cup Milk
• 4 tbsp Sour Cream (optional)
• 2 tbsp Fresh Chives (optional)
• 4 tbsp Butter
• Salt & Pepper

1. Add potatoes to a large pot, fill with cold water just till covered.
2. Turn heat to high and bring to a bubble. 
3. As soon as it starts to bubble, reduce heat to medium-low (a barely bubbly simmer) and cook 15 minutes.
4. Check potatoes with toothpick to ensure they are done, drain, return to pot.
5. Using a hand potato masher, mash just till there are no longer any big chunks.
6. Add butter, milk, sour cream, chives, salt and pepper to taste. Add more milk if needed to reach desired consistency. Mix with an electric mixer on low speed till smooth.

Pan-Fried Salmon with Mustard Asparagus

Cooking the fish this simple way creates a very good "crust" that really brings the fish to life, pairs well with mustard asparagus and mashed potatoes by Lacey Johnston.
Serves 2.

• 2 Salmon Filets, skin-on.
• 2 tbsp Olive Oil
• 1 bunch Fresh Asparagus
• 1 tsp Dijon Mustard
• 1 tsp fresh Chives
• 1 tbsp Unsalted Butter
• Kosher Salt & Black Pepper, to taste

1. In a large non-stick skillet, heat pan with oil over medium-high heat, till oil is hot but not smoking.
2. Salt and pepper top of fish filets, place in pan skin side up. Salt and pepper skin side. Cook 6 minutes, do not move fish while cooking.
3. Meanwhile, steam asparagus for 5 minutes, set aside.
4. Flip fish gently with a spatula, cook 5 - 7 minutes or until fish flakes easily with fork.
5. Remove from heat and let rest, while preparing asparagus.
6. In a small skillet, melt butter and mustard over medium heat.
7. Add asparagus, salt, pepper and chives; toss well to coat.
8. Serve fish and asparagus immediately.

Herb Butter Green Beans

Fresh, crisp green beans lightly dressed with herb butter and a hint of mustard by Lacey Johnston.  Paired above with pork loin chop and mashed potatoes.
Serves 4.

• 1 lb. Green Beans, trimmed and cut into 2" pieces
• 1 tbsp Fresh Chives, chopped
• 1 tbsp Fresh Parsely, chopped
• 2 tsp Butter, room temperature
• 1/2 tsp Stone Ground Mustard or Dijon Mustard
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper

1. Steam green beans, covered for 5 minutes or until crisp tender.
2. Drain and return to pan.  Add all ingredients, toss well until butter is melted and beans are coated.

Brown Sugar Glazed Carrots

Brings out the natural sweetness of the carrot, pairs well with roasts or simply serve over white rice as shown by Lacey Johnston.
Serves 2 - 4.

• 2 Large Carrots, peeled and cut crosswise and lengthwise
• 1 tbsp Butter
• 1 tbsp Brown Sugar
• Salt & Pepper to taste

1. In a medium saucepan, cook the carrots covered in a small amount of salted, boiling water for 8 - 10 minutes.
2. Drain and remove from pan, set aside.
3. In the same pan, combine butter, brown sugar and a dash of salt.  Cook and stir over medium heat until combined, about 1 minute.
4. Add carrots, cook uncovered for 2 minutes or until glazed, stirring frequently.
5. Season with freshly cracked black pepper.

Macaroni Salad

A very cool, classic macaroni pasta salad.  Perfect for picnics by Lacey Johnston.
Serves 6.
Print Recipe

• 2 cups Elbow Macaroni Pasta
• 1/2 cup Celery, thinly sliced
• 1 Red Bell Pepper, finely chopped
• 2 tbsp Red Onion, finely chopped
• 1 clove Garlic, minced
• 3/4 cup Mayonnaise
• 1/4 cup Sweet Pickles, finely chopped
• 1 tbsp Milk
• 2 tbsp Dijon Mustard
• 1/4 tsp Kosher Salt
• 3/4 cup Sharp Cheddar Cheese, cut into small cubes
• 3 Hard Boiled Eggs, coarsley chopped
• 1/4 tsp Black Pepper

1. Cook pasta according to package directions, rinse with cold water till pasta is no longer warm.
2. In a large bowl, add pasta, red peppers, onion, garlic, sweet pickles, cheese and celery, mix well.
3. In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
4. Pour dressing over pasta mix, toss well to coat.
5. Add eggs, toss to combine.
6. Chill 4 - 24 hours before serving, store leftovers in the refrigerator, covered.

Mixed Mushrooms with Garlic

A mix of mushrooms and garlic creates an exciting side dish.  Pairs well with Roast Pork Tenderloin, chicken or steak by Lacey Johnston.
Serves 2.
Print Recipe

• 10 small Cremini Mushrooms
• 5 large Shiitake Mushrooms
• 2 tbsp Fresh Parsley, finely chopped
• 3 cloves Garlic, finely chopped
• Salt & Pepper to taste
• 1 tbsp Olive Oil

1. Remove stems from cremini mushrooms and cut into quarters.
2. Cut off about 1/4" of the stems of the shiitake, cut in halves down the stem.
3. Heat oil in large skillet (if the skillet is not large enough the mushrooms will not saute properly and will turn out watery) over medium-high heat, add mushrooms.
4. Saute until moisture evaporates from mushrooms and they start to brown and shrink in size, about 10 minutes.
5. Add garlic, herbs, salt and pepper, cook 1 minute longer.

Broccoli - Cauliflower Bake

A perfect side dish of comfort, vegetables in a creamy cheese sauce.  Pairs well with chicken, beef and pork by The Oregonian.
Serves 10.

• 4 cups Broccoli, stems removed
• 3 cups Cauliflower, stems removed
• 10 3/4 oz. can Condensed Cream of Mushroom Soup
• 1 tbsp Unsalted Butter
• 1 tbsp Unsalted Butter, melted
• 3 oz. American Cheese, torn into medium pieces
• 1 tbsp Onion, finely chopped
• 1/2 tsp Dried Basil
• 3/4 cup Panko Bread Crumbs

1. Preheat oven to 375* degrees F.
2. In a large saucepan, cook broccoli and caulflower in a small amount of salted, boiling water for 6 - 8 minutes, covered.  Drain, remove from pan and set aside.
3. In same pan, saute onion until tender in butter over medium-high heat, add soup, cheese and basil.
4. Cook and stir until bubbly, stir in cooked veggies.
5. Toss to coat and transfer mix to 1 1/2 quart casserole dish.
6. Sprinkle bread crumbs evenly over veggies, drizzle butter evenly over bread crumbs.
7. Bake for 15 minutes.

Italian Pasta Salad

Rotini tri-color pasta, vegetables and cheese served as a cold pasta salad by Kathy Johnston. None of the boxed versions found in super markets can compare to this homemade version. Great side dish for BBQ.
Serves 6 - 8.

• 1 box Tri-Color Rotini Spiral Noodles
• 1/2 cup Italian Dressing
• 1/4 cup Medium Cheddar Cheese, cut into small cubes
• 1 sm. can Black Olives, drained and chopped
• 1/2 Red Bell Pepper, chopped

1. Cook pasta according to package directions.
2. Drain and rinse with cold water till pasta is no longer warm, toss with hands to ensure all the pasta cools while rinsing.
3. In a large bowl, mix pasta, cheese, olives, red peppers and dressing, toss well to coat and mix.  If dry, add more dressing.
4. Refrigerate at least 2 hours before serving for best results.

Oven Baked Homestyle Fries

Crisp on the outside, tender on the inside oven baked homestyle fries by Cooks Illustrated.
Serves 3 - 5.

• 3 Russet Potatoes, peeled and cut lengthwise
• 5 tbsp Vegetable Oil
• 3/4 tsp Kosher Salt
• 1/4 tsp Black Pepper

1. Adjust oven rack to lowest position, preheat oven to 475* degrees.
2. Place potatoes in a large bowl, cover with hot tap water and soak 10 minutes.
3. Meanwhile, coat heavy duty baking sheet with 4 tbsp oil and sprinkle evenly with salt and pepper, set aside.
4. Drain potatoes, spread on triple layer of paper towels and pat dry.
5. Rinse and wipe out now empty bowl, return potatoes to the bowl and toss with remaining 1 tbsp oil.
6. Arrange potatoes in a single layer on baking sheet , cover tightly with foil and bake 5 minutes.
7. Remove foil and continue to bake 15 - 20 minutes, rotating baking sheet after 10 minutes.
8. Scrape potatoes to loosen, flip wedges, keeping in a single layer, bake 5 - 10 minutes more till crisp and golden.
9. Transfer to a second baking sheet lined with paper towels to drain, season as needed. Serve.