Tag Archives: side dishes

Ginger Roasted Beets, Sweet Potatoes and Pears

By on

  This recipe is the perfect way to celebrate the bounty of fall and winter produce. The two root vegetables partnered with Anjou pears (green or red) are beautifully enhanced by the addition of fresh ginger and thyme. Present this at your next holiday gathering and be prepared to have guests swooning! Ingredients: 3 medium-large beets, peeled and diced into 1 inch cubes 1 sweet yellow onion, chopped 1 clove garlic, minced 1 inch piece fresh ginger, peeled and minced 2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works) 2 green Anjou pears (ripe but still firm) 1-2 tsp fresh thyme Salt to taste 1-2 tbsp Avocado oil or olive oil 1-2 tsp chopped fresh parsley (optional) Instructions: Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. In a Continue reading →

Tangy Braised Cabbage with Pears

Hilary By on

Here is a great side dish for winter dinner menus. If it has never occurred to you to use cabbage for anything other than coleslaw, give this recipe a try. The cabbage becomes wonderfully tender as it cooks, and the tanginess from the balsamic vinegar alongside the sweetness of the pears is really a thing to behold. This dish is excellent alongside a whole roasted chicken or with Braised Pork with Pears and Sherry Vinegar. Ingredients 2 tablespoons butter 1 medium sweet onion, halved, peeled, and cut into thin half-rings 1 medium head red cabbage, cored and cut into approximately 2 inch pieces Salt and freshly ground black pepper ½ cup dry white wine 3 tablespoons balsamic vinegar 1 bay leaf 2 firm ripe USA Pears, such as Bosc or Anjou Directions Melt the butter in a large, heavy-bottomed pot Continue reading →

Pear and Red Potato Gratin

Brittany By on

This savory pairing of Pacific Northwest potatoes and pears makes a great side dish for roast pork or barbecued chicken. For a reduced fat approach, substitute chicken stock for half the cream. Ingredients 2 pounds Anjou USA Pears, cored 2 pounds Northwest-grown red potatoes 2 teaspoons salt, to taste ½ teaspoon white pepper ½ teaspoon oregano 2 tablespoons garlic, minced 1 teaspoon smoked paprika ¼ teaspoon nutmeg 2 cups heavy cream 1 cup Gruyère cheese, grated ½ cup Rogue Creamery Oregonzola or Gorgonzola cheese, crumbled Directions Thinly slice pears into rings using a mandoline or knife. Slice potatoes to the same thickness as pears. In a saucepan, mix seasonings together with cream and carefully bring to a brief boil. Layer a third of the potato and pear slices in the bottom of a 10 x 2 round baking dish, alternating pears and Continue reading →

Brussels Sprout Hash with Pears and Crispy Bacon

Hilary By on

Brussels sprouts are one of my favorite winter vegetables, and it won’t be long until they disappear from produce shelves everywhere until next fall. Get your fill of Brussels while you can by roasting them into a delicious hash dressed up with crispy bacon and sweet pears. This easy recipe makes for a satisfying side dish. Simply cook the bacon lightly to render out the fat before tossing with the Brussels sprouts, then season and roast. At the last minute, add the beautiful pear chunks and the fresh thyme and warm through. Serve this dish with my Braised Pork with Pears and Sherry Vinegar for the perfect pear-inspired winter dinner. Ingredients 5 slices thick-cut bacon, cut into ½-inch pieces 2 tablespoons olive oil 2 pounds Brussels sprouts, trimmed and halved Salt and freshly ground black pepper 2 ripe, colorful USA Continue reading →