Category: Sides

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Marinated Tomatoes

Marinated Tomatoes
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257 calories
29 g
0 g
15 g
5 g
2 g
525 g
36 g
19 g
0 g
12 g
Nutrition Facts
Serving Size
525g
Amount Per Serving
Calories 257
Calories from Fat 128
% Daily Value *
Total Fat 15g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 36mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 6g
25%
Sugars 19g
Protein 5g
Vitamin A
79%
Vitamin C
114%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 ounces cocktail tomatoes, halved
  2. 1 tablespoon extra-virgin olive oil
  3. 3 tablespoons balsamic vinegar
  4. 2 cloves garlic, minced
  5. 1 tablespoon minced fresh rosemary
  6. 1 tablespoon chopped fresh thyme
Instructions
  1. In a medium bowl, toss together all ingredients and marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
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calories
257
fat
15g
protein
5g
carbs
29g
more
NoMayo https://nomayo.us/
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Marinated Peppers

Marinated Peppers
Print
Total Time
3 hr
Total Time
3 hr
116 calories
24 g
0 g
1 g
4 g
0 g
365 g
169 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
365g
Amount Per Serving
Calories 116
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 169mg
7%
Total Carbohydrates 24g
8%
Dietary Fiber 6g
24%
Sugars 5g
Protein 4g
Vitamin A
85%
Vitamin C
839%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 yellow bell pepper
  2. 1 red bell pepper
  3. 2 tablespoon minced fresh rosemary
  4. 3 tablespoons red wine vinegar
  5. 1 clove garlic, minced
  6. Zest of 1/2 orange
  7. Salt and ground black pepper to taste
Instructions
  1. Using a gas flame, a grill or a broiler, roast the peppers near the heat source until the skin blisters and turns black. Place the peppers in a bowl and cover with plastic wrap to allow the steam to loosen the skin When the peppers are cool enough to handle, peel off the skin, Seed the peppers and cut into strips. In a medium bowl, combine the rosemary, vinegar, garlic and orange zest. Add the peppers, then season with salt and black pepper. Marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
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calories
116
fat
1g
protein
4g
carbs
24g
more
NoMayo https://nomayo.us/
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Marinated Asparagus

Marinated Asparagus
Print
294 calories
87 g
0 g
2 g
8 g
0 g
505 g
366 g
28 g
0 g
1 g
Nutrition Facts
Serving Size
505g
Amount Per Serving
Calories 294
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 366mg
15%
Total Carbohydrates 87g
29%
Dietary Fiber 47g
186%
Sugars 28g
Protein 8g
Vitamin A
10%
Vitamin C
886%
Calcium
70%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cloves garlic, minced
  2. 1/4 cup balsamic vinegar
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon chopped fresh rosemary
  5. 1 tablespoon chopped fresh thyme
  6. 1 tablespoon chopped fresh oregano
  7. Zest of l lemon
  8. Salt and ground black pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil. Set a bowl of ice water next to the stove. Add the asparagus to the boiling water and blanch for 3 to 4 minutes or until just tender. Remove from the pot and set in the ice water just until cool. Drain well in a shallow dish, combine the garlic, vinegar, worcestershire, rosemary, thyme, oregano and zest. Season with salt and pepper, then add the asparagus. Toss to coat and marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
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calories
294
fat
2g
protein
8g
carbs
87g
more
NoMayo https://nomayo.us/
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Marinated Mushrooms

Marinated Mushrooms
Print
255 calories
22 g
0 g
15 g
9 g
2 g
320 g
179 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
320g
Amount Per Serving
Calories 255
Calories from Fat 129
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 179mg
7%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
24%
Sugars 10g
Protein 9g
Vitamin A
7%
Vitamin C
24%
Calcium
15%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. 8 ounces white button mushrooms
  3. 2 cloves garlic, peeled, minced
  4. 2 tablespoons white balsamic vinegar
  5. 2 tablespoons white wine
  6. 2 tablespoons chopped fresh thyme
  7. 1 tablespoon chopped fresh oregano
  8. Salt and ground black pepper to taste
Instructions
  1. In a large skillet over medium-high, heat the oil Add the mushrooms and sauté for 3 minutes. Add the garlic and sauté for another 3 minutes. Add the vinegar and wine. Remove from the heat and stir in the thyme and oregano. Season with salt and pepper marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
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calories
255
fat
15g
protein
9g
carbs
22g
more
NoMayo https://nomayo.us/
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Potato Nik

Potato Nik
Print
2156 calories
348 g
372 g
68 g
54 g
7 g
2109 g
400 g
21 g
0 g
57 g
Nutrition Facts
Serving Size
2109g
Amount Per Serving
Calories 2156
Calories from Fat 599
% Daily Value *
Total Fat 68g
104%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 44g
Cholesterol 372mg
124%
Sodium 400mg
17%
Total Carbohydrates 348g
116%
Dietary Fiber 28g
112%
Sugars 21g
Protein 54g
Vitamin A
34%
Vitamin C
189%
Calcium
57%
Iron
102%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 potatoes
  2. 2 onions
  3. 1 heaping tsp baking powder
  4. 2 heaping tbsp flour
  5. garlic powder
  6. salt
  7. pepper
  8. paprika
  9. 1/4c oil
  10. 2 eggs
Instructions
  1. Grate oil and potatoes, using fine side of grater
  2. Break eggs into mixture and add seasonings
  3. Add flour and baking powder
  4. Mix well
  5. Add 1/4c oil to 13x9 pyrex dish and add ingredients
  6. Bake for 1 hr or more at 300º
Notes
  1. NYT recipe: https://cooking.nytimes.com/recipes/12207-potato-nik
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calories
2156
fat
68g
protein
54g
carbs
348g
more
NoMayo https://nomayo.us/
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Potato Kugel

Potato Kugel
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2230 calories
290 g
558 g
100 g
54 g
11 g
1767 g
7361 g
14 g
1 g
84 g
Nutrition Facts
Serving Size
1767g
Amount Per Serving
Calories 2230
Calories from Fat 885
% Daily Value *
Total Fat 100g
154%
Saturated Fat 11g
53%
Trans Fat 1g
Polyunsaturated Fat 18g
Monounsaturated Fat 66g
Cholesterol 558mg
186%
Sodium 7361mg
307%
Total Carbohydrates 290g
97%
Dietary Fiber 21g
83%
Sugars 14g
Protein 54g
Vitamin A
17%
Vitamin C
143%
Calcium
35%
Iron
85%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 pounds russet potatoes
  2. 3 eggs
  3. 1 tablespoon kosher salt
  4. 1/4 teaspoon black pepper
  5. 1 medium onion
  6. 6 tablespoons vegetable oil, plus more for greasing pan
  7. 1/3 cup flour
  8. 1/4 teaspoon baking powder
Instructions
  1. Preheat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
  2. Peel the potatoes, and place them in a bowl of water.
  3. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
  4. Using a food processor fitted with the grating plate, grate the onion.
  5. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
  6. Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible.
  7. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
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calories
2230
fat
100g
protein
54g
carbs
290g
more
NoMayo https://nomayo.us/
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Roasted Brussels Sprouts

Roasted Brussels Sprouts
Serves 8
Print
653 calories
62 g
0 g
43 g
23 g
6 g
727 g
1939 g
15 g
0 g
35 g
Nutrition Facts
Serving Size
727g
Servings
8
Amount Per Serving
Calories 653
Calories from Fat 375
% Daily Value *
Total Fat 43g
66%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 1939mg
81%
Total Carbohydrates 62g
21%
Dietary Fiber 26g
105%
Sugars 15g
Protein 23g
Vitamin A
103%
Vitamin C
964%
Calcium
29%
Iron
55%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 pounds Brussels sprouts
  2. 3 tablespoons good olive oil
  3. 3/4 teaspoon kosher salt
  4. 1/2 teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
  3. Mix them in a bowl with the olive oil, salt and pepper.
  4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
  5. Shake the pan from time to time to brown the sprouts evenly.
  6. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Adapted from Barefoot Contessa Cookbook 1999
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calories
653
fat
43g
protein
23g
carbs
62g
more
Adapted from Barefoot Contessa Cookbook 1999
NoMayo https://nomayo.us/
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Asian Vegetable Stir-Fry

Asian Vegetable Stir-Fry
Serves 4
Print
736 calories
84 g
0 g
36 g
26 g
3 g
1040 g
4979 g
29 g
0 g
29 g
Nutrition Facts
Serving Size
1040g
Servings
4
Amount Per Serving
Calories 736
Calories from Fat 317
% Daily Value *
Total Fat 36g
55%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 4979mg
207%
Total Carbohydrates 84g
28%
Dietary Fiber 22g
87%
Sugars 29g
Protein 26g
Vitamin A
144%
Vitamin C
948%
Calcium
30%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/3 cup soy sauce (use gluten-free if needed)
  2. 3 tablespoons water
  3. 2 tablespoons dry sherry or Chinese rice wine
  4. 1 teaspoon Asian sesame oil
  5. 2 teaspoons sugar
  6. 1 tablespoon cornstarch
  7. 1/4 teaspoon red pepper flakes
  8. 1/4 teaspoon dry mustard
  9. 2 tablespoons vegetable oil
  10. 1 pound broccoli, cut into 1-inch florets (or 3/4 pound florets)
  11. 7 ounces shiitake mushrooms, stems removed and thinly sliced
  12. 1 red bell pepper, thinly sliced
  13. 3 cloves garlic, finely chopped
  14. 3 scallions, thinly sliced, white/light green and dark green parts separated
  15. 1 tablespoon grated fresh ginger
Instructions
  1. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
  2. In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
  3. Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
Notes
  1. https://www.onceuponachef.com/recipes/chinese-vegetable-stir-fry.html
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calories
736
fat
36g
protein
26g
carbs
84g
more
NoMayo https://nomayo.us/
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Garlicky Roasted Broccoli with Parmigiano-Reggiano

Garlicky Roasted Broccoli with Parmigiano-Reggiano
Serves 4
Print
744 calories
63 g
17 g
49 g
36 g
9 g
1068 g
2304 g
5 g
0 g
37 g
Nutrition Facts
Serving Size
1068g
Servings
4
Amount Per Serving
Calories 744
Calories from Fat 434
% Daily Value *
Total Fat 49g
76%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 31g
Cholesterol 17mg
6%
Sodium 2304mg
96%
Total Carbohydrates 63g
21%
Dietary Fiber 3g
11%
Sugars 5g
Protein 36g
Vitamin A
548%
Vitamin C
1488%
Calcium
69%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 pounds broccoli crowns (be sure they are dry)
  2. 3 tablespoons extra virgin olive oil
  3. 3 garlic cloves, minced
  4. 3/4 teaspoon kosher salt
  5. 1/4 teaspoon freshly ground black pepper
  6. 3/4 teaspoon sugar
  7. 3 tablespoons freshly grated Parmigiano-Reggiano
  8. Lemon wedge (optional)
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil.
  2. Cut the broccoli into 2-inch florets, leaving one to two inches of stems attached. Discard the remaining thick stalks.
  3. In a large bowl, combine the olive oil, garlic, salt, pepper and sugar and mix well. Add the broccoli and toss to coat evenly. Transfer the broccoli to the prepared baking sheet.
  4. Roast for 10 minutes, until the broccoli is crisp-tender and lightly browned in spots.
  5. Sprinkle 2 tablespoons of the grated Parmigiano-Reggiano over the broccoli.
  6. Taste and adjust seasoning if necessary.
  7. Transfer to a serving dish and gently squeeze 1-2 teaspoons of lemon over top. Sprinkle the remaining cheese over top and serve hot.
Notes
  1. https://www.onceuponachef.com/recipes/garlicky-roasted-broccoli-with-lemon-pecorino-romano.html
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calories
744
fat
49g
protein
36g
carbs
63g
more
NoMayo https://nomayo.us/
Posted on

Easy Parmesan Risotto

Easy Parmesan Risotto
Print
2448 calories
307 g
216 g
80 g
96 g
44 g
1909 g
8119 g
28 g
1 g
31 g
Nutrition Facts
Serving Size
1909g
Amount Per Serving
Calories 2448
Calories from Fat 703
% Daily Value *
Total Fat 80g
123%
Saturated Fat 44g
218%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 25g
Cholesterol 216mg
72%
Sodium 8119mg
338%
Total Carbohydrates 307g
102%
Dietary Fiber 7g
26%
Sugars 28g
Protein 96g
Vitamin A
95%
Vitamin C
44%
Calcium
122%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 cups Arborio rice
  2. 5 cups simmering chicken stock, preferably homemade, divided
  3. 1 cup freshly grated Parmesan cheese
  4. 1/2 cup dry white wine
  5. 3 tablespoons unsalted butter, diced
  6. 2 teaspoons kosher salt
  7. 1 teaspoon freshly ground black pepper
  8. 1 cup frozen peas
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
Adapted from Marilyn Mossman
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calories
2448
fat
80g
protein
96g
carbs
307g
more
Adapted from Marilyn Mossman
NoMayo https://nomayo.us/