Archive for the ‘Side Dishes’ Category

Butternut Squash with Onions and Pecans

June 21st, 2013 by Jennifer Stone

6 c. butternut squash (peeled and seeded) 3 T. butter 1 large onion (finely chopped) 1 c. pecans (coarsely chopped, toasted) 3 T. fresh parsley (minced) Dice squash into ½” cubes. Melt butter in large skillet. Add onion and sauté until very tender (about 15 minutes). Add squash and toss to coat. Cover and cook […]

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Lemon Pecan Green Beans

June 21st, 2013 by Jennifer Stone

1 lb. fresh green beans Salt to taste 1 T. olive oil ¼ c. green onions (sliced) ¼ c. pecans (chopped, toasted) 1 t. dried rosemary 2 t. fresh lemon juice 2 t. lemon rind (grated) Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. […]

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Spiced Pecan Drop Biscuits

June 21st, 2013 by Jennifer Stone

2¾ c. unsifted all-purpose flour ¼ c. unsifted cake flour 1 T. baking powder 1 t. baking soda ½ t. cream of tartar 1½ t. salt 1 T. cinnamon 1½ t. freshly grated nutmeg ¾ t. ground ginger ¼ t. allspice ¼ c. (plus 1 T.) granulated sugar ¾ c. solid shortening 1½ c. buttermilk […]

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1 Tbsp. butter 1 Tbsp. olive oil 1 medium onion, sliced 1 cup Arborio rice 2 quarts chicken stock, heated ¾ cup chopped pecans, toasted 1 cup shredded smoked gouda cheese 2 Tbsp. chopped Italian parsley Salt and pepper to taste Heat saucepan on medium heat and add butter and oil. Add onion and slowly […]

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Pecan Orange Slaw

June 21st, 2013 by Jennifer Stone

4 oranges, small 1 cabbage head, small ½ cup pecans, chopped ¾ cup mayonnaise 1 tablespoon lemon juice 1 tablespoon sugar ½ teaspoon salt Peel oranges and cut into small pieces. Shred cabbage. Combine cabbage, orange pieces and pecans. Mix remaining ingredients together, pour over slaw and toss lightly. Cover and refrigerate 20-30 minutes before […]

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