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Vegetable Side Dishes
| Neapolitan Potato Croquettes |
RECIPES
Neapolitan Potato Croquettes
Artichokes with Lemon and Parsley
Roasted Asparagus
Green Beans with Garlic, Parsley, and Bread Crumbs
Sauteed Cabbage
Baked Cardoons
Carrots in Marsala
Sweet and Sour Cipolline
Stewed Fava Beans
Mushrooms with Parsley
Butternut Squash in Parchment
Stuffed Tomatoes
Sauteed Zucchini
Neapolitan Potato Croquettes
Artichokes with Lemon and Parsley
Roasted Asparagus
Green Beans with Garlic, Parsley, and Bread Crumbs
Sauteed Cabbage
Baked Cardoons
Carrots in Marsala
Sweet and Sour Cipolline
Stewed Fava Beans
Mushrooms with Parsley
Butternut Squash in Parchment
Stuffed Tomatoes
Sauteed Zucchini
Neapolitan Potato Croquettes
(Makes about 24)
Potato Croquettes are nice as a side dish but can also be served as a snack
with a small dish of tomato sauce for dipping.
6 large potatoes
3 eggs, separated
1 cup grated Parmesan or Pecorino Romano
2 tablespoons chopped fresh parsley
Pinch of nutmeg
Salt and pepper
4 ounces mozzarella cheese, cut into small cubes
2 cups plain bread crumbs
Vegetable oil for frying
Boil the potatoes until tender, about 30 minutes.
Peel the potatoes and mash very well. Let cool slightly.
Stir the egg yolks, grated cheese, parsley, and nutmeg into the potatoes.
Season with salt and pepper.
In a shallow dish, beat the egg whites until frothy.
Spread the bread crumbs on a sheet of wax paper.
For each croquette, use about 1/4 cup of the potato mixture.
Place the mixture in the palm of your hand and form a ball.
Make an indentation in the center and add a few cubes of mozzarella.
Bring up the sides to cover the cheese.
Form into a sausage shape about 1 inch thick by 2-1/2 inches long.
Repeat with the remaining potato mixture.
Dip the potato logs into the egg whites, then roll in the bread crumbs.
Place the logs on a wire rack and allow them to dry for 20 to 30 minutes.
Pour about 1/2 inch of oil into a large skillet.
Heat over medium heat until a bread crumb sizzles when dropped in the oil.
Place only enough of the croquettes into the pan as will fit without crowding.
Fry them until evenly browned, turning occasionally.
Drain on paper towels.
Serve immediately or keep warm in a low oven.
Serve with tomato sauce on the side for dipping.
(Makes about 24)
Potato Croquettes are nice as a side dish but can also be served as a snack
with a small dish of tomato sauce for dipping.
6 large potatoes
3 eggs, separated
1 cup grated Parmesan or Pecorino Romano
2 tablespoons chopped fresh parsley
Pinch of nutmeg
Salt and pepper
4 ounces mozzarella cheese, cut into small cubes
2 cups plain bread crumbs
Vegetable oil for frying
Boil the potatoes until tender, about 30 minutes.
Peel the potatoes and mash very well. Let cool slightly.
Stir the egg yolks, grated cheese, parsley, and nutmeg into the potatoes.
Season with salt and pepper.
In a shallow dish, beat the egg whites until frothy.
Spread the bread crumbs on a sheet of wax paper.
For each croquette, use about 1/4 cup of the potato mixture.
Place the mixture in the palm of your hand and form a ball.
Make an indentation in the center and add a few cubes of mozzarella.
Bring up the sides to cover the cheese.
Form into a sausage shape about 1 inch thick by 2-1/2 inches long.
Repeat with the remaining potato mixture.
Dip the potato logs into the egg whites, then roll in the bread crumbs.
Place the logs on a wire rack and allow them to dry for 20 to 30 minutes.
Pour about 1/2 inch of oil into a large skillet.
Heat over medium heat until a bread crumb sizzles when dropped in the oil.
Place only enough of the croquettes into the pan as will fit without crowding.
Fry them until evenly browned, turning occasionally.
Drain on paper towels.
Serve immediately or keep warm in a low oven.
Serve with tomato sauce on the side for dipping.
Artichokes with Lemon and Parsley
(Serves 2 to 4)
Artichokes are a nice accompaniment to roast lamb, chicken, or fish
6 tablespoons lemon juice, divided
2 whole fresh artichokes
2 tablespoons olive oil
3 scallions, chopped
1-1/2 cups water
2 tablespoons chopped parsley
1 teaspoons sugar
3/4 teaspoon salt
1 tablespoon flour
1 tablespoon water
Fill a bowl with water and add 3 tablespoons of lemon juice.
Remove tough outer leaves from the artichokes.
Trim the ends of the remaining leaves and cut off the top 1-inch of the artichoke.
Cut the artichoke in half vertically and scrape out the choke.
Place the artichokes in the lemon-water.
Heat the oil in a wide, shallow saucepan.
Add the scallions, and sauté for 2 minutes.
Add the water, sugar, salt, and remaining lemon juice.
Bring to a simmer.
Remove the artichokes from the lemon-water and add to the saucepan.
Cover and simmer for 30 minutes.
Remove the artichokes to a serving dish; reserve the liquid in the saucepan.
Combine the tablespoon of flour with the tablespoon of water to a smooth paste.
Whisk the mixture into the reserved liquid.
Return the saucepan to the heat and cook until the sauce thickens, about 2 minutes.
Season with salt and pepper, pour over the artichokes, and serve.
(Serves 2 to 4)
Artichokes are a nice accompaniment to roast lamb, chicken, or fish
6 tablespoons lemon juice, divided
2 whole fresh artichokes
2 tablespoons olive oil
3 scallions, chopped
1-1/2 cups water
2 tablespoons chopped parsley
1 teaspoons sugar
3/4 teaspoon salt
1 tablespoon flour
1 tablespoon water
Fill a bowl with water and add 3 tablespoons of lemon juice.
Remove tough outer leaves from the artichokes.
Trim the ends of the remaining leaves and cut off the top 1-inch of the artichoke.
Cut the artichoke in half vertically and scrape out the choke.
Place the artichokes in the lemon-water.
Heat the oil in a wide, shallow saucepan.
Add the scallions, and sauté for 2 minutes.
Add the water, sugar, salt, and remaining lemon juice.
Bring to a simmer.
Remove the artichokes from the lemon-water and add to the saucepan.
Cover and simmer for 30 minutes.
Remove the artichokes to a serving dish; reserve the liquid in the saucepan.
Combine the tablespoon of flour with the tablespoon of water to a smooth paste.
Whisk the mixture into the reserved liquid.
Return the saucepan to the heat and cook until the sauce thickens, about 2 minutes.
Season with salt and pepper, pour over the artichokes, and serve.
Roasted asparagus have a wonderful nutty flavor. If you don't want the extra calories,
leave out the Parmesan; the asparagus tastes great on its own, too.
2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan (optional)
2 lemons cut in wedges, for serving
Preheat the oven to 400 degrees F.
If the stalks of the asparagus are thick, peel the bottom 1/2 of each.
Lay them in a single layer on a sheet pan and drizzle with olive oil.
Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender.
Sprinkle with the Parmesan and return to the oven for another minute.
Serve with lemon wedges.
Green Beans with Garlic, Parsley, and Bread Crumbs
(Serves 6)
1 pound green beans, trimmed
Salt to taste
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup dried bread crumbs from coarse country bread
Cook the beans in boiling salted water for 5 minutes.
Drain and rinse the beans under cold water to stop the cooking.
Pat the beans dry.
Heat the olive oil in a large skillet over medium heat.
Saute the garlic and parsley for 1 minute.
Add the crumbs and cook until crunchy and brown, about 3 minutes.
Add the green beans and cook just to heat through.
Transfer the beans to a serving dish and serve.
(Serves 6)
1 pound green beans, trimmed
Salt to taste
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup dried bread crumbs from coarse country bread
Cook the beans in boiling salted water for 5 minutes.
Drain and rinse the beans under cold water to stop the cooking.
Pat the beans dry.
Heat the olive oil in a large skillet over medium heat.
Saute the garlic and parsley for 1 minute.
Add the crumbs and cook until crunchy and brown, about 3 minutes.
Add the green beans and cook just to heat through.
Transfer the beans to a serving dish and serve.
Roasted Asparagus
(Serves 6)
(Serves 6)
Baked Cardoons
(Serves 4 to 6)
(Serves 4 to 6)
1 lemon
2 pounds cardoons
6 tablespoons butter, divided
1 teaspoon kosher salt
2/3 cup grated Parmesan cheese
Fill a large bowl with water; squeeze in the juice of the lemon.
Snap off the outer stalks of the cardoons at the base and discard.
Cut off the base of the remaining cluster of tender stalks.
Now trim the separated stalks one at a time.
Cut off all the sharp-pointed leaves and pull off the strings that run along the edges.
Lift off the transparent skin that covers the inside with the tip of a sharp knife.
Cut the stalks into 3-inch pieces and place in the water with the lemon juice.
Bring 3 quarts of water to a boil in a large saucepan.
Remove the cardoons from the lemon-water and place in the saucepan.
Cook until soft and tender, 30 to 45 minutes.
Drain in a colander.
Preheat oven to 375 degrees F.
Use 2 tablespoons of butter to grease a shallow 2-quart baking dish.
Melt the remaining butter.
Place half of the cardoon pieces in the baking dish in a single layer.
Season with salt and sprinkle with about 4 tablespoons of Parmesan.
Drizzle with 2 tablespoons of melted butter.
Repeat the layers.
Sprinkle remaining Parmesan over the top layer.
Place a sheet of foil over the top, tenting it slightly, and sealing the edges.
Bake for 30 minutes.
Remove the foil and bake another 10 to 15 minutes.
The mixture should be bubbling and the topping golden brown. Serve.
2 pounds cardoons
6 tablespoons butter, divided
1 teaspoon kosher salt
2/3 cup grated Parmesan cheese
Fill a large bowl with water; squeeze in the juice of the lemon.
Snap off the outer stalks of the cardoons at the base and discard.
Cut off the base of the remaining cluster of tender stalks.
Now trim the separated stalks one at a time.
Cut off all the sharp-pointed leaves and pull off the strings that run along the edges.
Lift off the transparent skin that covers the inside with the tip of a sharp knife.
Cut the stalks into 3-inch pieces and place in the water with the lemon juice.
Bring 3 quarts of water to a boil in a large saucepan.
Remove the cardoons from the lemon-water and place in the saucepan.
Cook until soft and tender, 30 to 45 minutes.
Drain in a colander.
Preheat oven to 375 degrees F.
Use 2 tablespoons of butter to grease a shallow 2-quart baking dish.
Melt the remaining butter.
Place half of the cardoon pieces in the baking dish in a single layer.
Season with salt and sprinkle with about 4 tablespoons of Parmesan.
Drizzle with 2 tablespoons of melted butter.
Repeat the layers.
Sprinkle remaining Parmesan over the top layer.
Place a sheet of foil over the top, tenting it slightly, and sealing the edges.
Bake for 30 minutes.
Remove the foil and bake another 10 to 15 minutes.
The mixture should be bubbling and the topping golden brown. Serve.
Carrots in Marsala
(Serves 6)
1/4 cup unsalted butter
1 shallot, chopped
1 pound carrots, peeled and cut into 1/4-inch thick slices
Salt
1/4 cup dry Marsala
Melt the butter in a large skillet over medium-low heat.
Add the shallot and sauté for 2 minutes.
Add the carrots and salt.
Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
Add water if the carrots get too dry.
Add the Marsala and cook uncovered until the wine evaporates, about 3 minutes. Serve.
(Serves 6)
1/4 cup unsalted butter
1 shallot, chopped
1 pound carrots, peeled and cut into 1/4-inch thick slices
Salt
1/4 cup dry Marsala
Melt the butter in a large skillet over medium-low heat.
Add the shallot and sauté for 2 minutes.
Add the carrots and salt.
Reduce the heat to low, cover, and cook until the carrots are tender, about 20 minutes.
Add water if the carrots get too dry.
Add the Marsala and cook uncovered until the wine evaporates, about 3 minutes. Serve.
Sweet and Sour Cipolline
(Serves 6)
A nice accompaniment to roast pork or turkey
2 pounds cipolline or pearl onions
2 cups beef stock
1/4 cup unsalted butter
1/4 cup balsamic vinegar
1 tablespoon sugar
Salt and pepper
Bring a large saucepan of water to a boil.
Add the onions and cook for 30 seconds.
Drain and rinse the onions with cold water.
Using a paring knife, trim off the root end and slip off the skins.
Melt the butter in a large skillet over medium heat.
Add the onions and beef stock.
Cover and cook, stirring occasionally, for 30 minutes.
Uncover the skillet.
Add the vinegar, sugar, salt and pepper.
Reduce the heat to low and cook uncovered , shaking the skillet occasionally, for 30 minutes.
The onions should be very tender when pierced with a fork.
Add a little water if necessary to keep the onions moistened. Serve.
(Serves 6)
A nice accompaniment to roast pork or turkey
2 pounds cipolline or pearl onions
2 cups beef stock
1/4 cup unsalted butter
1/4 cup balsamic vinegar
1 tablespoon sugar
Salt and pepper
Bring a large saucepan of water to a boil.
Add the onions and cook for 30 seconds.
Drain and rinse the onions with cold water.
Using a paring knife, trim off the root end and slip off the skins.
Melt the butter in a large skillet over medium heat.
Add the onions and beef stock.
Cover and cook, stirring occasionally, for 30 minutes.
Uncover the skillet.
Add the vinegar, sugar, salt and pepper.
Reduce the heat to low and cook uncovered , shaking the skillet occasionally, for 30 minutes.
The onions should be very tender when pierced with a fork.
Add a little water if necessary to keep the onions moistened. Serve.
Sauteed Cabbage
(Serves 4)
This looks like such a simple recipe but the cabbage is very sweet and tender.
Serve sautéed cabbage with pork roasts, chops, or smoked ham.
1/2 medium head cabbage
2 tablespoons butter
Salt and pepper
Coarsely chop the cabbage into pieces approx. 1-inch wide x 2-inches long.
Melt the butter in a large skillet over low heat.
Add the cabbage, salt, and pepper.
Use tongs to turn the cabbage so that it all gets coated with some butter.
Allow the cabbage to cook over low heat for 20 to 25 minutes, turning occasionally.
The cabbage should be slightly crisp and tender but not browned. Serve.
(Serves 4)
This looks like such a simple recipe but the cabbage is very sweet and tender.
Serve sautéed cabbage with pork roasts, chops, or smoked ham.
1/2 medium head cabbage
2 tablespoons butter
Salt and pepper
Coarsely chop the cabbage into pieces approx. 1-inch wide x 2-inches long.
Melt the butter in a large skillet over low heat.
Add the cabbage, salt, and pepper.
Use tongs to turn the cabbage so that it all gets coated with some butter.
Allow the cabbage to cook over low heat for 20 to 25 minutes, turning occasionally.
The cabbage should be slightly crisp and tender but not browned. Serve.
Stewed Fava Beans
(Serves 6)
2 tablespoons olive oil
1/4 cup diced pancetta
1 red onion, finely chopped
1 tablespoon rosemary, finely chopped
2 garlic cloves, minced
1 cup canned tomatoes with their liquid, chopped
1-1/2 pounds shelled fava beans
Salt and pepper
Heat the oil in a saucepan over medium heat.
Add the pancetta and cook until the pancetta starts to crisp.
Add the onion and rosemary and cook until the onion is soft.
Add the garlic and cook 1 more minute.
Add the tomatoes and fava beans.
Cover and simmer until the beans are tender, about 20 to 25 minutes.
Season with salt and pepper. Serve.
(Serves 6)
2 tablespoons olive oil
1/4 cup diced pancetta
1 red onion, finely chopped
1 tablespoon rosemary, finely chopped
2 garlic cloves, minced
1 cup canned tomatoes with their liquid, chopped
1-1/2 pounds shelled fava beans
Salt and pepper
Heat the oil in a saucepan over medium heat.
Add the pancetta and cook until the pancetta starts to crisp.
Add the onion and rosemary and cook until the onion is soft.
Add the garlic and cook 1 more minute.
Add the tomatoes and fava beans.
Cover and simmer until the beans are tender, about 20 to 25 minutes.
Season with salt and pepper. Serve.
Mushrooms with Parsley
(Serves 4 to 6)
1 pound white mushrooms, cut into quarters
3 tablespoons olive oil
Salt and pepper
Pinch crushed red pepper flakes
2 garlic cloves, minced
1/4 cup chopped fresh parsley
Heat oil in a large skillet over high heat.
Add the mushrooms, salt, pepper, and red pepper flakes.
Saute until mushrooms begin to brown, about 5 minutes.
Add garlic and parsley; reduce heat to medium-low.
Cook 5 more minutes
Check seasoning and serve.
(Serves 4 to 6)
1 pound white mushrooms, cut into quarters
3 tablespoons olive oil
Salt and pepper
Pinch crushed red pepper flakes
2 garlic cloves, minced
1/4 cup chopped fresh parsley
Heat oil in a large skillet over high heat.
Add the mushrooms, salt, pepper, and red pepper flakes.
Saute until mushrooms begin to brown, about 5 minutes.
Add garlic and parsley; reduce heat to medium-low.
Cook 5 more minutes
Check seasoning and serve.
Butternut Squash in Parchment
(Serves 2 to 3)
1 small onion, diced
1 garlic clove, minced
1 small butternut squash, cut into 1-inch cubes
1 tablespoon chopped fresh basil
Black pepper
1 tablespoon olive oil
Dash of balsamic vinegar
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Cut a 12-inch square of parchment paper.
Combine onion, garlic, and squash; pile them in the middle of the paper.
Sprinkle remaining ingredients over the top.
Fold the paper to form a triangle and crimp the edges to seal.
Place the package on a baking sheet and bake for 20 minutes.
Slit the top of the paper and pull back to reveal the vegetables.
Bake 5 more minutes. Serve.
(Serves 2 to 3)
1 small onion, diced
1 garlic clove, minced
1 small butternut squash, cut into 1-inch cubes
1 tablespoon chopped fresh basil
Black pepper
1 tablespoon olive oil
Dash of balsamic vinegar
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Cut a 12-inch square of parchment paper.
Combine onion, garlic, and squash; pile them in the middle of the paper.
Sprinkle remaining ingredients over the top.
Fold the paper to form a triangle and crimp the edges to seal.
Place the package on a baking sheet and bake for 20 minutes.
Slit the top of the paper and pull back to reveal the vegetables.
Bake 5 more minutes. Serve.
Stuffed Tomatoes
(Serves 6)
6 tomatoes (about 3-inches in diameter)
Salt and pepper
1-1/2 cups fresh bread crumbs
1/4 cup minced scallions
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup grated Parmesan or pecorino cheese
Olive oil for drizzling
Preheat the oven to 400 degrees F.
Cut the cores from the tomatoes; cut the tomatoes in half crosswise.
With your fingers, remove the seeds and juice.
Place the tomatoes in a baking dish, cut side up.
Season the tomatoes with salt and pepper.
In bowl combine the bread crumbs, scallions, basil, parsley, garlic, and thyme.
Season the mixture with salt and pepper.
Fill the tomatoes with the bread crumb mixture, mounding it on top.
Bake for 15 minutes.
Sprinkle the tops with Parmesan and drizzle with a little olive oil.
Bake for another 2 minutes.
Serve hot or at room temperature.
(Serves 6)
6 tomatoes (about 3-inches in diameter)
Salt and pepper
1-1/2 cups fresh bread crumbs
1/4 cup minced scallions
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup grated Parmesan or pecorino cheese
Olive oil for drizzling
Preheat the oven to 400 degrees F.
Cut the cores from the tomatoes; cut the tomatoes in half crosswise.
With your fingers, remove the seeds and juice.
Place the tomatoes in a baking dish, cut side up.
Season the tomatoes with salt and pepper.
In bowl combine the bread crumbs, scallions, basil, parsley, garlic, and thyme.
Season the mixture with salt and pepper.
Fill the tomatoes with the bread crumb mixture, mounding it on top.
Bake for 15 minutes.
Sprinkle the tops with Parmesan and drizzle with a little olive oil.
Bake for another 2 minutes.
Serve hot or at room temperature.
Sauteed Zucchini
(Serves 2)
(Serves 2)
Sauteed zucchini goes well with any of classic chicken dishes or boneless chicken breast dishes
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch thick slices
1 small onion, thinly sliced
Pinch red pepper flakes
1 garlic clove, minced
Salt and pepper
1/4 cup traditional tomato sauce
Heat olive oil in a skillet over medium-high heat.
Add the zucchini, onion, and red pepper flakes.
Saute 4 to 5 minutes, or until the zucchini is just beginning to brown.
Add the garlic, salt, and pepper. Saute for 1 more minute.
Remove the skillet from the heat and stir in the tomato sauce. Serve.
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch thick slices
1 small onion, thinly sliced
Pinch red pepper flakes
1 garlic clove, minced
Salt and pepper
1/4 cup traditional tomato sauce
Heat olive oil in a skillet over medium-high heat.
Add the zucchini, onion, and red pepper flakes.
Saute 4 to 5 minutes, or until the zucchini is just beginning to brown.
Add the garlic, salt, and pepper. Saute for 1 more minute.
Remove the skillet from the heat and stir in the tomato sauce. Serve.
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