Sides

Ingredients
Sauce:
13.5 oz. Coconut Milk
1 Shallot
2 cloves Garlic
½ cup Cilantro
1 Serrano Pepper
1 cup Chicken Stock
1 tsp. Salt
½ tsp. Pepper
1 Lime
Squash:
1/3 cup Strained Sauce
1 Tbsp. Butter
Heaping 1/4 tsp. Curry
1 Spaghetti Squash
1 Tbsp. Olive Oil
½ tsp. Salt
½ tsp. Pepper

❃❃Serves 4❃❃

Preparation
Preheat oven to 450, line baking sheet with foil and spray with non-stick cooking spray.  Cut squash in half and remove seeds. 

Cut shallot in half, smash garlic and remove skins, slice serrano, chop cilantro, zest 3 one-inch wide strips from lime.

Sauce
In a skillet add coconut milk, chicken stock, shallot, lime zest, garlic, cilantro, serrano, 1 tsp. salt and ½ tsp. pepper.  Allow mixture to infuse for 30 – 45 minutes on medium low to medium heat.

Once infused strain mixture and remove 1/3 cup to a bowl.  Add 1 Tbsp. butter and curry.

Squash
Spread ½ Tbsp. olive oil on each side of the squash and cover each side with ¼ tsp. salt and pepper.  Roast for 30 – 45 minutes until squash is easily shredded with a fork.

Add shredded squash to the sauce, butter and curry mixture ensuring all the squash is covered.

Note:  The sauce is the same sauce used for the Coconut, Cilantro and Pepper Poached Fish so the remainder can be saved for that recipe.

Ingredients 
Mushrooms:
2 Portobello Mushrooms
½ medium Shallot
2 Tbsp. Butter
1 Tbsp. Olive Oil
3 Garlic Cloves
1/3 cup Marsala Wine
1/3 cup Chicken Stock
1 Tbsp. Mascarpone Cheese
1 tsp. Fresh Chopped Thyme
Salt
Pepper
Polenta:
1 cup Chicken Stock
1/3 cup Polenta
1 Tbsp. Butter
Salt
Pepper
1/3 cup Parmesan Cheese

❃❃ Serves 2 as Entrée – 4 as Side❃❃

Preparation
Remove the gills of the mushroom with a spoon.  Slice mushrooms into strips.

Mince shallot, thyme and garlic.

Mushrooms
Add butter and olive oil to a skillet over medium high heat.  Once melted add shallots, stirring, for one minute.  Add mushrooms, thyme, pinch of salt, pinch of pepper and garlic and continue to cook until mushrooms start to slightly soften.  Add marsala and stock and continue to cook until liquid reduces by half.  Remove from heat and stir in mascarpone cheese.  Season to taste with salt and pepper.

Polenta
Add chicken stock to a saucepan and bring to a boil.  Once stock boils slowly add polenta whisking the entire time.  Reduce heat to low and add a pinch of salt, pinch of pepper, 1 Tbsp. butter and parmesan cheese.  Leave on low stirring occasionally.

Assemble
Add half of the polenta to the middle of two plates and serve mushrooms over polenta.

Ingredients
4 cups shredded Brussel Sprouts
1 Leek
1 cup sliced Pear
3 slices Thick Cut Bacon
2 Tbsp. Butter
1 Tbsp. Olive Oil
½ Lemon
1 ½ tsp. Salt
½ tsp. Pepper
 

❃❃Serves 4❃❃

Preparation
Shred sprouts by thinly cutting them with a knife or run them through a food processor with the cutting blade.  Clean leek and chop into half-moons, cut pear into fourths, remove core, cut into half-moons and cover with lemon juice to prevent browning.  Cut bacon into lardons.

Assembly
Add bacon to the pan with olive oil and butter.  Cook on medium high heat until bacon begins to crisp and add leeks.  Cook until leeks begin to soften and add Brussel sprouts, pears, salt and pepper.  Cook until sprouts and pears begin to soften.  Season to taste, remove from heat and serve.

Ingredients
1 lb. Sourdough
8 oz. Sage Pork Sausage
3 stalks Celery
2 cups chopped Yellow Onion
½ cup Butter
2 ½ cups Chicken Stock
1 cup chopped Pecans
10 oz. frozen Cherries
2 Tbsp. minced Rosemary
1 ½ tsp. Salt
¾ tsp. Pepper

❃❃Serves 8 – 12❃❃

Preparation
Preheat oven to 350 and spray a large casserole dish or an 8 X 10 glass pan with non-stick cooking spray.
Cut bread into desired size pieces (I do larger 1” x 1” cubes), chop celery, chop onions and mince rosemary.  Defrost, strain and then rough chop the cherries.

Bread
Leave bread out overnight to harden or put into the oven, in an even layer on a sheet pan, and bake on 350 until bread becomes dry and crisp.  This will take about a half hour to forty-five minutes.  Remove from oven and let cool.

Sausage
Cook sausage over medium high heat, in a skillet, breaking apart the sausage as it cooks.  Remove from heat to a plate line with paper towels to drain grease.

Celery & Onions
In a skillet over medium high heat add butter.  Once butter is melted add onions, celery, salt, pepper and rosemary.  Cook onions and celery until they soften.  Remove from heat and cool.

Assemble
In a large bowl add bread, sausage, celery and onion mixture, cherries, pecans and chicken stock.  Stir until everything is incorporated and all bread is moistened with the stock.  Add to the baking dish and cook on 350 for a half hour to forty-five minutes.

Ingredients
1 Celery Root the size of a softball or slightly larger
½ large leek or 1 smaller leek
1 sweet apple such as a Sweet Tango
3 1/2 cups chicken stock
1 tsp thyme leaves
1 tsp salt
¾ tsp pepper
2 Tbsp. butter

❃❃Serves 6❃❃

Preparation
Peel and chop celery root.  Clean and chop leek into half-moons and chop apple.  Set aside.

Celery Root
Add chopped celery root to 3 cups stock and cook over medium heat for about 40 minutes or until the celery root is tender enough for a toothpick to easily pierce.
Once celery root is cooked set aside to add to onions and apples.

Leeks & Apple
Add 2 Tbsp. butter to a skillet over medium-high heat.  Add leeks, apple, salt, pepper and thyme and begin to soften.  After about 5 minutes change heat to medium and add the saved celery root and any remaining liquid.  Continue to cook until softened.

Assembling
Add the mixture to a blender along with the another ½ cup stock if needed.  Blend until smooth.  Return pureed mixture to pan on medium to medium-low heat to keep warm, add salt and pepper to taste then serve.

Ingredients
2 ½ lbs. Yellow Potatoes
6 Tbsp. soft Margarine
1 ½ tsp. Salt
1 ½ tsp. Pepper
½ cup Heavy Cream

❃❃Serves 6 – 8❃❃

Preparation
Peel and cut potatoes into cubes about 1 inch by 1 inch.

Cook Potatoes
Fill a large pot with cold water and once potatoes are peeled and chopped put them in the water.  On high heat bring to a boil.  Once boiling boil potatoes for about 12 – 15 minutes or until they fall apart once pricked with a toothpick.
Drain potatoes and put back into the cooking pot to absorb more of the water.

Mashed Potatoes
Mash the potatoes with a potato masher.  Once most lumps are removed and thoroughly mashed add butter, salt and pepper.  Continue to mash until all butter is incorporated.
Add heavy cream and whisk into potatoes until smooth.  Check for seasoning and add more salt and pepper to taste.