Sides

Here are two easy and beautiful side dish recipes that star seasonal farmers’ market gems like carrots, beets, herbs, and nuts. The celebration-ready recipes—complete with wine-pairing suggestions—come courtesy of Livermore resident Leslie Dabney, aka the Vineyard Mom, whose farm-to-table recipes promoting local farmers’ markets are a hit with followers of her frequent podcasts, TV appearances,…

This recipe comes from Barbara Cecchini at The Urban Edge Farm in Brentwood. Spigarello is a spring crop that Barbara and her family pick fresh from their fields to sell at their farm store. An heirloom broccoli relative, spigarello is all leaves with understated flowers that do not form the big broccoli florets. It has…

From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Barry Horton of Sanctuary Bistro 2 cups pecans 1 small yellow onion, diced small 3 tablespoons maple syrup Salt and pepper Safflower or vegetable oil 1 sweet potato, thinly sliced on the bias To make the mousse: Preheat oven to 350°. Place the pecans…

From A Vegan Holiday Feast, Illustration by Julia Cost Recipe by Chef Colleen Patrick-Goudreau Serves 4 to 6 1½ pounds Brussels sprouts (about 40 sprouts), ends trimmed and cut in half, if large 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon black pepper, freshly ground 2 tablespoons nondairy butter, such as Earth Balance 4 small-medium…

From A Vegan Holiday Feast Illustration by Julia Cost Recipe by Chef Barry Horton of Sanctuary Bistro Garlic Mashed Potatoes 1 head garlic 1 tablespoon olive oil 6 medium russet potatoes, large dice 3 tablespoons vegan butter ¼ cup hemp milk Salt and pepper Preheat oven to 400°. Slice the top off the garlic head to…

From Urban Forager: Matsu=Pine, Take=Mushroom by Anthony Tassinello 3 cups Japanese rice 3 cups water 2 or 3 small “number one” matsutake 1 abura-age – fried tofu (optional) ¼ cup sake ¼ cup soy sauce Begin by washing the rice in several changes of cold water, repeating the process until the water becomes clear. Drain the…

This recipe comes from nurse, nutritionist, cook, and world traveler Roshni Kavate and Alembique Apothecary owner Babak Nahid. It features panch phoron, a bittersweet and aromatic five-spice whole-seed spice blend used in Bangladesh, Eastern India, and Southern Nepal. It typically consists of fenugreek, nigella, cumin, black mustard, and fennel seeds in equal parts. These seeds…

From Teff, Gomen, Mitmita, Senefgebs by Patricia Hayse Haller Menkir Tamrat makes this Ethiopian dish during the colder months, when the greens are most tender. East Bay readers who want to prepare an authentic rendition can buy the abesha gomen (Ethiopian brassica) from Dale Coke at the Palo Alto Saturday or Menlo Park Sunday farmers’ markets.…

From What’s in Season: Cooking with Fennel     This recipe come from Oakland’s [now closed] Bay Wolf Restaurant, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile…