Roasted Brussels sprouts are a classic side dish that never goes out of style. In this version, the sprouts are roasted until crisp on the outside and tender within, then finished with a sweet-tangy glaze of balsamic vinegar and honey. The caramelization from high-heat roasting pairs beautifully with the glaze, creating a dish that’s both...Read More

There’s nothing quite like the comforting aroma of root vegetables roasting in the oven. This simple dish highlights the natural sweetness of parsnips, carrots, yam, and butternut squash, caramelized to perfection with olive oil, salt, and pepper. A sprinkle of fresh parsley at the end brightens the flavors. It’s a versatile side dish that works...Read More

Cipollini onions—small, flat, and naturally sweet—are perfect for braising and take on a silky texture when cooked. A glaze of fresh orange juice and balsamic vinegar adds brightness and depth, making these onions a versatile pairing for roast pork, lamb, turkey, or chicken. INGREDIENTS: 2 pounds cipollini onions 2 tablespoons butter 2 tablespoons extra virgin...Read More

This rustic braise combines earthy kale, sweet-tart Pippin apples, and a touch of white balsamic for brightness. Slowly simmered with onions, garlic, and broth, the kale becomes tender and flavorful, while the apples add a delicate sweetness that balances the greens. It’s a simple yet elegant side dish, perfect for fall and winter meals. Serve...Read More

Cooking vegetables en papillote—sealed in parchment—concentrates their flavors while keeping them moist and tender. In this elegant yet simple preparation, leeks transform into something silky and aromatic, their flavor shifting subtly from the sweet white base to the grassy green tips. Paired with carrots, thyme, and a drizzle of olive oil, the result is light...Read More

This bubbling, cheesy cauliflower bake is comfort food with a twist—it makes vegetables the star. Tender roasted cauliflower is folded into a creamy cheddar and sour cream base, topped with more melted cheese, and finished with smoky, crisp bacon and scallions. The applewood-smoked bacon from Corralitos Market adds incredible depth of flavor, but any good-quality...Read More

This simple side dish comes together quickly yet delivers big flavor. The vegetables roast until golden, caramelized, and tender, while the maple–rosemary glaze infuses them with just the right balance of sweetness and depth. Use the measurements as a guide—adjust oil, butter, and seasoning to suit your vegetables and your taste. INGREDIENTS: 4 medium parsnips...Read More

This rustic yet elegant braise layers seasonal vegetables, mushrooms, and chestnuts into a dish with deep, hearty flavors. Inspired by porcini mushrooms foraged near Lake Tahoe one Thanksgiving, it celebrates autumn’s abundance while remaining flexible—substitute mushrooms, omit asparagus, or swap roots as needed. Just don’t omit too many elements, or the dish will lose its...Read More

This rustic casserole brings together the earthy sweetness of parsnips, the subtle bite of rutabagas, and the familiar comfort of potatoes. Whipped with butter until fluffy yet slightly chunky, then topped with deeply golden caramelized onions, it’s a hearty side dish perfect for autumn gatherings, holiday tables, or whenever you’d like to elevate “plain” mashed...Read More

Look for sunchokes that are relatively uniform in size—ideally about 1 inch in diameter and 1 1/2 to 2 1/2 inches long. Smooth ones without too many knobs are easiest to work with. There’s no need to peel them: their thin skins become tender in cooking and are barely noticeable. Simply soak them in cold...Read More