1½ lbs fresh asparagus ¼ cup Wild Thymes Parmesan Walnut Caesar Vinaigrette ¼ cup fresh grated Parmesan Salt & pepper to taste Steam asparagus until bright green and tender (2-3 minutes). Drain, add vinaigrette, grated Parmesan, salt, pepper and serve. Serves 6 Recipe from Wild Thyme’s website
Read MoreRoasted vegetables are so versatile. Serve them as a side dish, toss with hot pasta and parmesan cheese for a vegetarian main dish, or add any cooked sausage along with the pasta and cheese to make it a hearty meal-in-one dish. 1 lb sweet bell peppers (any color), seeded and cut into large cubes 1
Read MoreTurnips have a mild, crisp and sweet flavor that’s compatible with other vegetables. In this dish, turnips are a great combination with sweet carrots and onions. Holiday veggies can be found fresh at the Village Grocer during the holiday season. Preparation Time: 15 minutes Cooking Time: 60 minutes 1 lb turnips, peeled and diced 2
Read MoreThis medley of root vegetables makes a wonderful side for the holidays. All the vegetables can be found fresh at the Village Grocer during the holiday season. You might try them pureed as a contrast (or substitute) for the mashed potatoes. Preparation Time: 15 minutes Cooking Time: 30 minutes 6 carrots, peeled and halved 6
Read More1-1/2 pounds small white potatoes, scrubbed and cut into 1/4-inch slices 1 tablespoon olive oil Salt and freshly ground black pepper to taste 1/4 cup Silver Palate Julee’s Caesar Salad Splash 3-4 tablespoons grated Parmesan cheese This recipe is paradise for lovers of crunchy, crispy potatoes. Preheat oven to 350° F. Toss potato slices with
Read MoreSkin 1lb of potatoes and cut in 1” cubes. Cook for 5-10 minutes until just firm. Do not overcook the potatoes or they will fall apart. Mix ½ cup Fish Crisp Italian or Roasted Garlic & Butter with 4 tablespoons of Parmesan cheese. Drain potatoes and roll in Parmesan cheese and Fish Crisp mixture. Mix
Read More24 small new red potatoes, scrubbed ½ cup Newman’s Own Parmesan and Roasted Garlic Dressing 2 tbsp fresh chopped rosemary salt and pepper to taste 20 oz fresh spinach, washed, stems removed, patted dry and coarsely chopped Preheat oven to 450 degrees. Place the potatoes in a large saucepan and cover with cold water. Boil
Read More1 1/2 cups Button mushrooms (cut into quarters) 1/2 cup diced onions 3 tbsp minced shallots 4 tbsp sliced scallions 2 tbsp diced red peppers 1 tbsp chopped fresh thyme 1 tbsp chopped fresh dill 1/2 cup Garlic Expressions Salad Dressing Mix ingredients together, and marinate overnight. Serve chilled. Recipe from Garlic Expression’s website
Read More2 medium carrots, sliced (1cup) 1 medium apple, cut into thin wedges 1 tbsp butter 2 tbsp maple syrup ¼ tsp ground cardamom In a 1-quart saucepan, heat 1 inch of water to a boil. Add carrots. Cover and return to a boil; reduce heat. Simmer 12 to 15 minutes or until tender; drain. Heat
Read More2-3 yukon gold potatoes, chopped into 1 ½ inch pieces 1 large sweet potato, peeled and chopped into 1 ½ inch pieces 2 parsnips, peel and cut into 2 inch long pieces 3 beets, peeled and cut into 1 ½ inch pieces 2 large sweet onions, peeled, quartered ½ cup olive oil 1/3 cup maple
Read MoreFor more information, please contact Karen or Linda at The Village Grocer
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