Side Dish Recipes

• Heat oil in large saucepan over medium-high heat. Add mushrooms, basil, garlic and pepper; cook and stir 5 minutes or until mushrooms are tender.
• Add rice and salt; cook and stir 2 to 3 minutes or until rice is translucent. Add wine; cook and stir until absorbed. Add broth. 1/2 cup at a time, stirring until broth is absorbed before adding next addition. Add spinach with last 1/2 cup broth is absorbed.
• Cover and let stand 5 to 7 minutes or until spinach is wilted. Sprinkle with walnuts and cheese before serving.

• Melt 2 tablespoons butter in medium saucepan over medium heat. Add panko; cook and stir 1 to 2 minutes or until golden. Place in small bowl; set aside.
• Combine water and 1/2 teaspoon salt in large saucepan; bring to a boil over high heat. Stir in macaroni and quinoa; cook 10 minutes or until pasta is tender. Drain in fine-mesh strainer. Place in large serving bowl.
• Melt remaining 2 tablespoons butter in saucepan over medium heat. Whisk in flour; cook 1 minute without browning. Gradually whisk in milk and remaining 1/2 teaspoon salt; cook 5 minutes or until very thick. Stir in Cheddar and Monterey Jack cheeses until melted. Pour over macaroni mixture.
• Top with Parmesan cheese and panko.

• Cook spaghetti according to package directions until al dente in large saucepan of boiling salted water. Drain, reserving 1 tbl pasta cooking water
• Which soy sauce, sesame oil, sugar, vinegar, vegetable oil, garlic, ginger, sriracha and reserved pasta water in large bowl. Stir in noodles and green onions. Let stand at least 30 minutes until noodles have cooled to room temperature and most of sauce is absorbed, stirring occasionally
• Meanwhile, cut bell pepper into thin strips. Peel cucumber and carrot and shred with julienne peeler into long strands or cut into thin strips. Stir into noodles. Serve at room temperature or refrigerate until ready to serve. Top with sesame seeds if desired

Gluten Free:

• Use gluten-free spaghetti instead of regular spaghetti, or use 12 ounces soba noodles cooked according to package directions.

• Preheat oven to 400 degrees F
• Place cheese in small baking dish; top with tomatoes, roasted peppers and olives. Sprinkle with oregano and season with black pepper; drizzle with oil
• Bake 12 minutes or until cheese is soft. Sprinkle with basil. Service immediately withpita chips.

Gluten-Free: Serve with corn tortilla chips or gluten-free crackers

• Melt 2 tablespoons butter in medium saucepan over medium heat. Add panko; cook an stir 1 to 2 minutes or until golden. Place in small bowl; set aside.
• Combine water and 1/2 teaspoon salt in large saucepan; bring to a boil over high hat. Stir in macaroni and quinoa; cook 10 minutes or until pasta is tender. Drain in fine-mesh strainer. Place in large serving bowl.
• Melt remaining 2 tablespoons butter in saucepan over medium hat. Whisk in flour; cook 1 minute without browning. Gradually whisk in milk and remaining 1/2 teaspoon salt; cook 5 minute or until very thick. Stir in Cheddar and Monterey Jack until melted. Pour over macaroni mixture.
• Top with Parmesan cheese and panko

• Preheat oven to 375 degrees
• Grease a baking sheet. Add carrots to center of pan. Set aside
• In a medium bowl, whisk together ingredients and pour over carrots. Toss until evenly coated. Lay carrots in a single layer. Bake for 30-45 minutes, until for tender. Stir after 20 minutes. Garnish with fresh parsley if desired.

• Place potatoes in a pot with enough salted water to over. Cook 30 minutes or until tender. Drain.
• Add olive oil, garlic and onions to a skillet and cook until tender.
• Mash potatoes with onion mixture, milk, Rosemary, salt and pepper. Taste and add more salt and pepper to taste.

NOTE: Multiply recipe as necessary for larger crowds.

• Cook pasta according to package directions, omitting salt. Add green beans during the last 4 minutes of cooking. Drain. Transfer to large bowl.
• Wisk oil, vinegar, thyme, mustard, lemon juice, honey, salt and pepper in medium bowl until smooth and well blended.
• Pour dressing over pasta and green beans; toss to coat evenly. Stir in walnuts and cheese. Serve warm or cover and refrigerate until ready to serve. (if serving cold, stir walnuts into salad just before serving.

GLUTEN FREE: Use any gluten-free pasta shape instead of the regular gemelli.

VEGAN: Omit the cheese and substitute agave nectar for the honey.

• Bring a large saucepan of salted water to a boil over medium-high heat. Add beans,; cook 6 minutes or until tender. Drain and return to saucepan.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic, cook and stir 30 seconds. Add beans and salt; cook and stir 2 minutes or until heated through and beans are coated with oil. Stir in cilantro; season with black pepper. Serve immediately

• Combine all ingredients thoroughly in a covered dish, cover and refrigerate
• Allow flavors to marry and dip to chill 1-2 hours before serving

• Preheat oven to 425 degrees. Spray large roasting pan with nonstick cooking spray.
• Place potatoes in prepared pan. Drizzle with 2 tablespoons oil; toss to coat evenly. Roast 10 minutes.
• Add bell peppers and onion to pan. Drizzle with remaining 1 1/2 tsp oil. Sprinkle with garlic, salt and black pepper; toss to coat evenly.
• Roast 18 to 20 minutes or until vegetables are browned and tender, stiffing once.
• Transfer vegetables to large service dish. Drizzle with vinegar; toss to coat evenly. Add basil; toss again. Serve warm or at room temperature.