Category Archives: Side

A dish that isn’t quite up to standing on it’s own. Still good, though.


We pronounce it: Japanese-style fritter.

One of the things we get along with our vegetables from the CSA is advice and recipes on how to prepare them. Every year, during greens season, a recipe that shows up on the back page of our newsletter is for Okonomiyaki, a Japanese-style fritter. We’ve not made it, not because we thought it would be bad, but because we really like having Greens Latkes (also based on our CSA recipes) as our go-to method for using up a lot of greens. Today, we figured we’d try scratchin’ out our first okonomiyaki. Oh, and if you’re wondering how to pronounce okonomiyaki, take a tip from us, and realize that it’s probably wrong.

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Roasted Cabbage

roasted cabbage
Those charred bits are the best!

Cabbage. It always seems to be maligned or denigrated as just peasant food. Many people have trouble figuring out what to do with cabbage. It just sits there in the refrigerator until you get tired of it and make coleslaw. Or, perhaps, you pass it by completely at the farmers’ market or grocery. Fortunately, we scratchers know that lowly peasant food is often the best tasting — when you know how to prepare it.

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Mushy Peas

mushy peas
Despite the name, quite tasty!

These are not traditional mushy peas, by any means. But, don’t let that stop you from trying them. (Traditionally, mushy peas are made by soaking dried marrowfat peas in water and baking soda overnight, then draining and rinsing, then simmering for hours. Now, that’s enough to stop us from trying something that we’ve never even tasted before.)  Don’t let the name stop you, either. Sure, they sound, well, somewhat like baby food, but mushy peas are quite traditional in Britain, where they’re often served at fish and chips shops. That’s enough of a recommendation for us to try them as a side for our Christmas dinner.

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Fresh Pinto Beans with Orange

fresh pinto beans and orange
Fresh pinto beans? Yep!

Now, since we’ve never seen fresh pinto beans in a store, we guess that very few people will need to read this post, but we figured that, maybe, one or two of you wanted to know what we did with those fresh pinto beans we picked up from the CSA. Well, this is it.

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Roasted Butternut Squash with Pistachios, Brown Butter, and Rosemary

Butternut squash, pistachios, brown butter, and rosemary
The best squash dish yet!

Long title for this recipe, which you might think makes for a long time at the stove. Well, no. This is a straightforward way to cook up squash — roasting — followed by a coating of a brown butter sauce. Not too bad, right? And, with the squash season starting, this could be beginning of a new tradition for the holiday table.

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Twice-Baked Potatoes

twice baked potatoes
Not much harder than baked potatoes, but twice as good!

Okay, we should’ve posted this before Thanksgiving so you could’ve made them for the big day (although we just made them up for an ordinary dinner, not for a special occasion). If you’re disappointed that you couldn’t get this recipe in time for the holiday, you could try seeking a refund. If that doesn’t work, keep these in mind for the next big holiday coming up.

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Broccoli and Cheese Custard

broccoli cheese custards
An elegant side for risotto.

Don’t think you’re up for making these little custards? Just answer the following three questions to find out. Can you sauté broccoli? Can you whisk eggs and cream? Can you boil water? If you can do that, then you can make ramekins of Broccoli and Cheese Custard as a side for dinner, because these are easy.

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