Recipes - Side Dishes

FnB Asian pear & Roasted Vegetables


  • Asian Pear
  • Butternut squash
  • red onion
  • brussels sprouts
  • crispy pancetta
  • jalapeno (thinly sliced)
  • pepitas
  • parsley
  • olive oil
  • salt
  • pepper
  • champagne vinaigrette dressing (See recipe)

Cut vegetables into equal sized pieces, add jalapeno, pepitas, olive oil, salt & pepper.  Convection roast at 375-400 degrees until browning and crisping up.  Add the crispy pancetta late in the cooking cycle.

Serve hot with champagne vinaigrette dressing (recipe here).

Shabu Blistered Green Beans

1 tbsp Olive Oil
1/2 cup Miso
1/4 cup Sugar
1/4 cup Sake
Peanuts, crushed (or pistachios)


  • Simmer miso, sugar, and sake over medium heat about 5 minutes.
  • Blister green beans in olive oil.
  • Toss green beans in light amount of miso sauce.
  • Sprinkle with crushed peanuts.

Red BBQ Slaw

Prep: 15 m Ready In: 1 h 15 m Recipe By:Robin Lee Starnes

From Robin: "Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken."


  • 4 cups finely shredded cabbage
  • 1/3 cup apple cider vinegar
  • 1/3 cup ketchup
  • 2 tablespoons white sugar
  • teaspoons crushed red pepper flakes, or to taste
  • 2 dashes hot pepper sauce, or to taste


Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

Read more here.

Tomato Vegetable Casserole

Recipe courtesy of Giada De Laurentiis

Total Time: 55 min
Prep: 15 min
Cook: 40 min
Yield: 6 servings
Level: Easy


  • 1 medium potato, peeled and cut into 1/2-inch pieces
  • 1 medium yam, peeled and cut into 1/2-inch pieces
  • 1 red bell pepper, seeded and cut into 1/2-inch pieces
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 5 tablespoons olive oil
  • 1 red onion, thinly sliced into rings
  • 2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
  • Salt and pepper
  • 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
  • 1/2 cup grated Parmesan
  • 2 tablespoons dried Italian-style bread crumbs
  • Fresh basil sprigs, for garnish


  1. Preheat the oven to 400 degrees F.
  2. Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
  3. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
  4. Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
  5. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Read more here

Gourmet Sweet Potato Classic

Prep:20 m
Cook:1 h 5 m Ready In: 1 h 25 m Recipe By: Heather

From Heather: "Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!"


  • 5 sweet potatoes
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup white sugar
  • 2 tablespoons heavy cream
  • 1/4 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Read more here.

Special Fried Rice

From Rachel Ray

Total Time:35 min

Prep:10 min

Cook:25 min

Yield:4 servings



  • 2 3/4 cups water
  • 1 1/2 cups white rice
  • 3 tablespoons vegetable or wok oil, 3 turns of the pan
  • 2 eggs, beaten
  • 2 cloves garlic, chopped
  • 2 inches fresh ginger, minced or grated
  • 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
  • 1 small red bell pepper, diced
  • 4 scallions, thinly sliced on an angle
  • 1/2 cup frozen peas
  • 1/3 cup Tamari, dark aged soy sauce


  • Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
  • Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Recipe courtesy of Rachael Ray

Read more here:

Curried Apple Cranberry Chutney

From Cook's Illustsrated

"We wanted a mild chutney to serve with roast turkey or other poultry, pork, lamb, or our country pâté and this curried apple-cranberry chutney recipe fit the bill. Making the chutney simply involved simmering the ingredients until tender, about 30 minutes. It can be jarred and refrigerated for at least two weeks.""

  • 2 Golden Delicious apples (about 1 pound), peeled, quartered, cored and cut into medium dice (about 2 ½ cups)
  • 1 ½ cups fresh cranberries, picked through and coarsely chopped
  • ¾ cup light brown sugar
  • 4 ounces golden raisins (½ cup)
  • ½ medium onion, minced
  • 1 tablespoon minced crystallized ginger
  • 1 tablespoon yellow mustard seeds
  • 2 medium cloves garlic, minced
  • 1 teaspoon lemon zest from 1 small lemon
  • 1 teaspoon curry powder
  • ¼ teaspoon table salt
  • ⅛ teaspoon cayenne pepper


Mix all ingredients in medium saucepan. Bring to boil; cover and simmer, stirring occasionally, until apples are tender and most liquid is absorbed, about 30 minutes. Cool to room temperature. (Can be jarred and refrigerated for at least 2 weeks.)

Link to original recipe HERE.

Mexican Rice III


Prep: 5 m
Cook: 25 m
Ready In: 30 m

"This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock."


  • 1 cup long grain white rice
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chicken broth
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 tomato, seeded and chopped
  • 1 cube chicken bouillon
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, halved


In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Hash Browns

Prep: 10 m
Cook: 10 m
Ready In: 20 m

Recipe By:Chef John

"These classic diner-style hash browns are crispy on the outside and fluffy on the inside."


  • 2 russet potatoes, peeled
  • 3 tablespoons clarified butter
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch paprika, or to taste


Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.

Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.

Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Printed From 3/21/2017