Fennel Orange Salad

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette. Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it. What’s in this fennel orange salad? Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. Why are these flavors often paired together? Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. It’s truly a sensory experience. (Here’s a stunning cake with that combo). Alex and I designed […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

Fennel orange salad

Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it.

Fennel Orange Salad

What’s in this fennel orange salad?

Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. Why are these flavors often paired together? Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. It’s truly a sensory experience. (Here’s a stunning cake with that combo). Alex and I designed this salad as a green salad featuring that well-known pairing. Here’s what’s in this fennel orange salad:

  • Oranges: Use a mix of blood orange and Cara Cara for the best color and flavor contrasts. You’ll use a fancy technique to “supreme” the orange into sections (see below).
  • Fennel: Grab a bulb of fennel in the produce section! Learn more about fennel here.
  • Leafy greens: Use whatever type of baby greens you’d like! It’s nice to have a mix to vary texture and flavor. If you’re using baby kale, arugula or spinach, make sure to use some other milder greens or lettuces for contrast.
  • Shallot & pistachios: Shallot is a milder version of red onion: here it’s thinly sliced into rings. Crushed pistachios add a little crunch and texture.
  • Citrus vinaigrette: Top it all off in a homemade citrus salad dressing.
Citrus vinaigrette

Important: don’t section the orange with your fingers!

OK, before we start! Do not section the oranges with your fingers and throw the sections on top. This method is great for snacking, but a no-no for salads. Why? Sectioning the orange with your fingers keeps on the pith, which makes it very hard to eat with a knife and fork. For salads, there’s a different method entirely for sectioning an orange. It’s called…surpreming.

Yes, that’s right! There’s a fancy French method for cutting an orange for a salad called “cutting an orange into supremes”. It makes for perfectly peeled sections without the pith that are easy to eat! These are lovely for salads like this fennel orange salad or our Simple Citrus Salad.

Step 2: Cut off the peel

How to cut an orange…into supremes!

Here’s the basic concept, which you can find at How to Cut an Orange:

  • Step 1: Slice off the ends. Use a large chef’s knife to slice off both ends of the orange. Make sure you’ve cut through all of the pith and can see some of the orange flesh.
  • Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.
  • Step 3: Cut away a segment (inside the membrane lines). Cut right on the inside of each membrane line to remove a segment. You don’t want to cut right on the membrane, but just inside of it. Make the two angled cuts, and the segment will pop right out.
How to cut an orange into supremes

Top it off with citrus salad dressing!

The last part of this fennel orange salad is a zingy citrus salad dressing that seals the deal. It features both orange and lemon, but it’s well balanced and is the perfect dressing to elevate the salad to a “next level” side dish. Here’s what’s in it:

  • Orange juice + zest
  • Lemon juice
  • Dijon mustard
  • Maple syrup
  • Olive oil

You’ll whisk the first four ingredients together, then whisk in the olive oil one tablespoon at a time until a creamy emulsion forms. It’s perfect for this salad, or throw-together salads on weeknights!

Fennel orange salad

What this fennel orange salad goes with? Everything.

This fennel orange salad is so darn versatile, it’s one of our new favorites! It’s right up there in our green salad hall of fame, with this Favorite Chopped Salad, Easy Arugula Salad, and Spinach Apple Salad. Here are some great recipes that would pair well:

This fennel orange salad recipe is…

Vegetarian, vegan, plant based, dairy-free, gluten-free.

Print
Fennel orange salad

Fennel Orange Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.


Ingredients

  • 1/2 recipe Citrus Vinaigrette
  • 1 fennel bulb
  • 1 large shallot
  • 2 small oranges: blood orange or Cara Cara
  • 2 tablespoons chopped pistachios
  • 5 ounces baby mixed greens (about 5 cups)*

Instructions

  1. Make the Citrus Vinaigrette.
  2. Thinly slice the fennel and the shallot. If desired, save a few fennel fronds (the feathery green parts on top of the stalk) for a garnish.
  3. Cut oranges into sections or “supremes” following How to Cut an Orange.
  4. To serve, place the greens on a plate. Top with oranges, fennel, shallot, and chopped pistachios (and fennel fronds if desired). Drizzle with dressing and serve.

Notes

*Use whatever type you’d like! It’s nice to use a mixture of greens to vary texture and flavor. If you’re using baby kale, arugula or spinach, make sure they’re mixed with some other milder greens. Mixed lettuces are also nice, as they add a refreshing crunch.

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Fennel Orange Salad, Orange Salad, Citrus Salad Dressing, Citrus Vinaigrette,

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

41 Side Dishes That Would Be A++ With Lamb

Arguably one of the greatest lamb scenes in cinema (is this something people argue about?) comes by way of My Big Fat Greek Wedding, the 2002 rom-com that had a $5 million budget but went on to gross over $240 million.

Protagonist, Toula, is introduci…

Arguably one of the greatest lamb scenes in cinema (is this something people argue about?) comes by way of My Big Fat Greek Wedding, the 2002 rom-com that had a $5 million budget but went on to gross over $240 million.

Protagonist, Toula, is introducing her boyfriend to her family when she has to break the news that he’s a vegetarian. Her aunt is horrified. “What do you mean he don’t eat no meat?” she screams. The room goes silent. But then, her aunt realizes a solution: “That’s okay, that’s okay,” she says, squeezing his cheeks. “I make lamb!”

Read More >>

38 Side Dishes to Pair With a Glazed Holiday Ham

Ham is a friendly protein that gets along with just about everyone. That said, there are certain dishes that really compliment this ingredient’s salty, smoky, sorta-sweet personality. Below are our go-to dishes, with a few recipe options for each. But …

Ham is a friendly protein that gets along with just about everyone. That said, there are certain dishes that really compliment this ingredient’s salty, smoky, sorta-sweet personality. Below are our go-to dishes, with a few recipe options for each. But first, a couple of our favorite ham recipes in case you’re on the hunt:


Our Best Side Dishes for Ham

1. Stovetop Mac & Cheese

This mac and cheese has two secret ingredients: garlic powder and white pepper. They add a can’t-put-your-finger-on-it savoriness that’ll have people asking for thirds.

Read More >>

55 Side Dishes That Can’t Wait for Christmas

A Christmas main can be many things: smoked ham, roast turkey, prime rib, red snapper, whole cauliflower. But whatever it is, there’s probably just one (maybe two if you’re accommodating different diets). The sides, on the other hand, are a chance to let loose. Pick a salad, a bread or stuffing (or both!), two to three cooked vegetables, and a potato or grain if you please. And when someone asks you what they can bring, don’t hesitate to text them a recipe.


Salads

1. Caesar-Style Kale Salad With Roasted Onions & Ricotta Salata

Roasted onions make this salad extra cozy. Don’t hesitate to adjust the anchovies, Worcestershire, and Dijon to taste—Caesar dressing loves to be fussed over.

Read More >>

A Christmas main can be many things: smoked ham, roast turkey, prime rib, red snapper, whole cauliflower. But whatever it is, there’s probably just one (maybe two if you’re accommodating different diets). The sides, on the other hand, are a chance to let loose. Pick a salad, a bread or stuffing (or both!), two to three cooked vegetables, and a potato or grain if you please. And when someone asks you what they can bring, don’t hesitate to text them a recipe.


Salads

1. Caesar-Style Kale Salad With Roasted Onions & Ricotta Salata

Roasted onions make this salad extra cozy. Don’t hesitate to adjust the anchovies, Worcestershire, and Dijon to taste—Caesar dressing loves to be fussed over.

Read More >>

Spaghetti Squash Casserole

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese. Are you a spaghetti squash fan? But really: who wouldn’t be a fan of those long, nature-made noodles? Spaghetti squash is making it into all sorts of dishes that squash wouldn’t be caught dead in decades earlier. Spaghetti squash mac and cheese. Spaghetti squash pad Thai. And here in Alex and my latest creation: spaghetti squash casserole! This casserole is an Italian style spin on the traditional, featuring basil pesto, sundried tomatoes, mozzarella cheese, and Parmesan cheese. It’s seriously hearty and satisfying. (Our 2 year old was all over it!) Ready to get started? Spaghetti squash casserole: Italian style! There are all sorts of spins on spaghetti squash casserole: this version uses Italian flavors to make a tangy, savory and cheesy version. Here are the major features: Basil pesto is swirled into the squash noodles, which brings an overall garlicky savoriness. Fresh mozzarella cheese creates gooey pockets and grated Parmesan cheese brings texture and even more savory flavor. Artichoke hearts and sundried tomatoes bring in a tangy Italian-style element. Is it a main or a side dish? One important question […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese.

Spaghetti squash casserole

Are you a spaghetti squash fan? But really: who wouldn’t be a fan of those long, nature-made noodles? Spaghetti squash is making it into all sorts of dishes that squash wouldn’t be caught dead in decades earlier. Spaghetti squash mac and cheese. Spaghetti squash pad Thai. And here in Alex and my latest creation: spaghetti squash casserole! This casserole is an Italian style spin on the traditional, featuring basil pesto, sundried tomatoes, mozzarella cheese, and Parmesan cheese. It’s seriously hearty and satisfying. (Our 2 year old was all over it!) Ready to get started?

Spaghetti squash casserole

Spaghetti squash casserole: Italian style!

There are all sorts of spins on spaghetti squash casserole: this version uses Italian flavors to make a tangy, savory and cheesy version. Here are the major features:

  • Basil pesto is swirled into the squash noodles, which brings an overall garlicky savoriness.
  • Fresh mozzarella cheese creates gooey pockets and grated Parmesan cheese brings texture and even more savory flavor.
  • Artichoke hearts and sundried tomatoes bring in a tangy Italian-style element.
Spaghetti squash casserole

Is it a main or a side dish?

One important question before we start: is this spaghetti squash casserole a main or a side? It’s the same question as mac and cheese, really. This casserole would make a stand-out side dish for entertaining. We could imagine it on the table at a pitch in or potluck with other hearty sides. It would be perfect for holiday meals like Thanksgiving or Christmas dinner, but it really works anytime that spaghetti squash is in season. It’s a great vegetarian and gluten free casserole option that works for various diets.

However: this casserole does take quite a while to prepare. The full prep time is almost an hour and a half. We’ll be honest: Alex and I don’t spend this much time on a side dish if we’re not entertaining. So, if we were making it just for us, we’d serve it as a main dish! Add a green salad and green beans and suddenly it’s a vegetarian main dish.

This casserole could also be a hearty savory brunch option! It would be perfect for brunch for holiday entertaining, or a baby shower or bridal shower brunch.

Spaghetti squash casserole

Can you speed up prep time on spaghetti squash casserole?

You can! There are some make ahead tips and short cuts we have in mind. Here’s what we’d suggest if you’re running low on time:

  • Make the spaghetti squash in advance. One idea to speed up prep time is to make the spaghetti squash in advance! If you meal prep, roast or pressure cook the spaghetti squash up to 2 days in advance. Refrigerate, then assemble the casserole. Just bake it a little longer until the squash is warmed through.
  • Pressure cook the spaghetti squash. Got an Instant Pot? If so, our Instant Pot spaghetti squash takes just 30 minutes from start to finish. It’s a big time saver versus roasting it!
Roasted spaghetti squash

How to cut spaghetti squash

What involves the most technique in this spaghetti squash casserole? Cutting the squash! Our trick for getting the longest noddles is to cut the squash in half width-wise instead of lengthwise. The strands of the squash actually run around the width of the squash, not the length. It’s also easier to cut this way so the knife doesn’t slip. Here are the basic steps of how to cut a spaghetti squash (and see the video below!):

  1. Find a small sharp paring knife. This sounds counter-intuitive! But it’s the safest method because it helps to prevent the slippage that can happen with a large knife.
  2. Cut the squash around the middle, width-wise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. This makes the longest strands or “noodles”.
  3. Remove the seeds. Use the knife to cut around the seeds, then scoop out the seeds with a spoon.

Ways to make it a meal!

This spaghetti squash casserole can be served as a main dish or a side dish. As we mentioned above, with the prep time (1 hour 30 minutes) we’d use it as a side for entertaining. To make it into a vegetarian dinner recipe, here are a few side dishes you could pair with it!

Spaghetti squash casserole

This spaghetti squash casserole recipe is…

Vegetarian and gluten-free.

Print
Spaghetti squash casserole

Spaghetti Squash Casserole


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 as a side, 4 as a main

Description

This cheesy baked spaghetti squash casserole is a winner! It stars Italian style flavors: pesto, artichoke, mozzarella, and Parmesan cheese.


Ingredients

  • 1 medium spaghetti squash
  • 1 teaspoon olive oil
  • 2 cups baby spinach
  • 1 14-ounce can quartered artichoke hearts, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/4 cup basil pesto
  • 1 teaspoon kosher salt
  • 4 ounces fresh mozzarella, torn into pieces
  • 1/2 cup grated Parmesan cheese,  plus additional for sprinkling

Instructions

  1. Cook the spaghetti squash: Roasted Spaghetti Squash (takes about 1 hour total) or Instant Pot Spaghetti Squash (takes 30 minutes total). You can cook the spaghetti squash in advance and refrigerate until preparing: just bake it longer in the final step until fully warmed through.
  2. Let the spaghetti squash drain for 10 minutes, as instructed in the cooking method above. (This makes sure that the casserole does not have extra liquid.)
  3. Preheat the oven to 400 degrees Fahrenheit (if not already roasting the squash).
  4. While the spaghetti squash cooks, roughly chop the spinach, artichoke hearts, and sun dried tomatoes.
  5. In a large bowl, combine the warm squash strands, spinach, artichokes, sun dried tomatoes, pesto, salt, mozzarella, and the Parmesan cheese. Stir until thoroughly combined and transfer to a medium casserole dish. Sprinkle the top with additional Parmesan cheese. Bake at 10 to 12 minutes until the mozzarella cheese is melted. Serve immediately.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian Inspired

Keywords: Spaghetti Squash Casserole

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Brussels Sprouts with Chestnuts & Smoky Olives

Come Christmas or Thanksgiving, these crisp, golden Brussels sprouts will always be a favourite. My mum used to make sauteed brussels sprouts with chestnuts, juniper and bacon when I was growing up. The pairing of sprouts and chestnuts is so classic and for good reason – the sweet, creamy chestnuts match perfectly with the earthy sprouts. I pan roast my sprouts here so they get golden and caramelised but still have bite to them (NO soggy sprouts allowed!!!). Instead of bacon, I opted for a salty olive to offset the sweetness, cooked in a smoky, spicy chipotle paste for that almost meaty flavour. I do love a Nocellara olive for their sweet, buttery flavour but you can also use a more bitter, black olive (like I’ve done here with Moroccan dried olives) or even capers if that’s your jam.

The post Brussels Sprouts with Chestnuts & Smoky Olives appeared first on Izy Hossack – Top With Cinnamon.

Close up of pan roasted Brussels Sprouts with chestnuts and smoky olives

Come Christmas or Thanksgiving, these crisp, golden Brussels sprouts will always be a favourite.

My mum used to make sauteed brussels sprouts with chestnuts, juniper and bacon when I was growing up. The pairing of sprouts and chestnuts is so classic and for good reason – the sweet, creamy chestnuts match perfectly with the earthy sprouts.

A bowl of roasted Brussels Sprouts with chestnuts and smoky olives on a table

I pan roast my sprouts here so they get golden and caramelised but still have bite to them (NO soggy sprouts allowed!!!). Instead of bacon, I opted for a salty olive to offset the sweetness, cooked in a smoky, spicy chipotle paste for that almost meaty flavour. I do love a Nocellara olive for their sweet, buttery flavour but you can also use a more bitter, black olive (like I’ve done here with Moroccan dried olives) or even capers if that’s your jam.

Pan Roasted Brussels Sprouts with Chestnuts & Smoky Olives

Pan Roasted Brussels Sprouts with Chestnuts & Smoky Olives

Yield: serves 4 to 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 500g (1lb 2 ounces) Brussels sprouts
  • 2 tbsp refined olive oil
  • salt
  • 100g (heaped 1/2 cup) cooked, peeled chestnuts
  • 50g (heaped 1/4 cup) your favourite olives, pits removed, roughly torn (see notes)
  • 1 tsp chipotle chilli paste (I use Gran Luchito) (see notes)

Instructions

  1. Trim the bases off the Brussels sprouts and cut them in half. Remove any gross outer leaves.
  2. Heat 1 tbsp of the olive oil in a large frying pan (I like to use cast iron here) over a medium-low heat. Add the Brussels sprouts in a single layer, cut side down - you'll probably need to do cook them in two batches. Let them sit, undisturbed, until golden underneath (about 5 minutes). Flip and let cook until tender (roughly a further 5 minutes). If they still seem too crisp, cover with a lid and let cook on low for another 1-2 minutes to soften. Tip into the serving dish.
  3. Return the pan to the heat, add the remaining olive oil and cook the rest of the sprouts, as before adding them to the serving dish too.
  4. Return the pan to the heat and add the cooked chestnuts. Cook on high for a minute or so just to warm through, then scatter over the sprouts in the serving dish.
  5. Return the pan to the heat. Add the torn olives and the chipotle paste and cook, stirring constantly, until coated and hot. Scatter over the sprouts in the serving dish and serve.

Notes

- For the olives, I really like Nocellara olives as they are juicy, sweet & buttery. If you prefer something deeper, try using 'dried' olives - they usually come in a jar without brine/oil and look slightly wrinkled. They have a more bitter flavour and chewier texture to them.

- An alternative to the chilli paste is 1 tsp smoked paprika.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Brussels Sprouts with Chestnuts & Smoky Olives appeared first on Izy Hossack - Top With Cinnamon.

Simple Garlicky Vegan Sourdough Stuffing

Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella! This vegan version is just as good – I cook down leeks and garlic until soft and sweet to fold into the crusty sourdough chunks. Then the whole thing is covered with herby broth and dotted with salty soy-coated mushrooms for those who you know might miss the meat! Other than that it’s a simple affair as that helps it pair really well with all the other side dishes you have at a roast (and definitely goes well with gravy!). The most extravagant part really is the decent amount of garlic I add whiiiich basically makes it into a big ol tray of garlic bread. Other vegan Thanksgiving recipes Vegan Pecan Pie Vegan Cauliflower Cheese Gratin Brussels Sprouts with Chestnuts & Smoky Olives Hassleback Squash with Garlic-Sage Butter

The post Simple Garlicky Vegan Sourdough Stuffing appeared first on Izy Hossack – Top With Cinnamon.

A close up of a dish of vegan sourdough stuffing with leeks and soy-sauce mushrooms

Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella!

A dish of sourdough vegan stuffing on a table

This vegan version is just as good – I cook down leeks and garlic until soft and sweet to fold into the crusty sourdough chunks. Then the whole thing is covered with herby broth and dotted with salty soy-coated mushrooms for those who you know might miss the meat! Other than that it’s a simple affair as that helps it pair really well with all the other side dishes you have at a roast (and definitely goes well with gravy!). The most extravagant part really is the decent amount of garlic I add whiiiich basically makes it into a big ol tray of garlic bread.

Other vegan Thanksgiving recipes

Simple Vegan Garlicky Sourdough Stuffing

Simple Vegan Garlicky Sourdough Stuffing

Yield: serves 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

  • 2 tbsp olive oil, divided (plus extra for greasing + drizzling)
  • 1 large leek, cleaned, sliced into 1 cm (1/2 inch) coins
  • 5 large (or 7-10 medium/small) cloves garlic, finely minced
  • 200g (7 ounces) shiitake or chestnut mushrooms, roughly chopped
  • 1/4 tsp ground white pepper
  • 1 tbsp dark soy sauce or tamari
  • 250ml (1 cup) hot vegetable stock/broth
  • 1 sprig rosemary, leaves picked and finely chopped
  • 3 sprigs thyme, leaves picked
  • 7 cups (300g) sourdough bread, cut into 3cm (1 inch) cubes

Instructions

  1. Preheat the oven to 200C (400F) and grease a medium roasting dish (around 1.5 litre capacity) with a bit of extra olive oil.
  2. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat. Add the coins of sliced leek and season with a pinch of salt. Stir to coat with oil and turn the heat to low. Leave to cook for 5-10 minutes, stirring every now and then, until soft. Add the garlic and cook, stirring, for 1 more minute. Tip the cooked leeks and garlic into a large bowl.
  3. Place the frying pan back on the heat and add the mushrooms to the pan with a pinch of salt. Allow to cook, stirring often, until most of the water has been drawn out and evaporated from the mushrooms. Once you see them start to brown, add the remaining tablespoon of olive oil, the white pepper and soy sauce and let cook until reduced and dry. Set aside to cool.
  4. To the bowl of leeks add the vegetable broth, rosemary, thyme and bread cubes. Stir to allow the bread to soak up the liquid. Tip into the prepared roasting dish. Dot with spoonfuls of the soy sauce mushrooms. Drizzle with a bit of extra olive oil.
  5. Bake for 25-35 minutes until the top is crisp and starting to brown. Serve hot.

Notes

To make ahead:

Prepare up until just before you bake it. Cover the dish (I just use a baking sheet to cover it) and place in the fridge for up to 2 days. Uncover and bake straight from the fridge, no need to bring to room temperature.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Simple Garlicky Vegan Sourdough Stuffing appeared first on Izy Hossack - Top With Cinnamon.

The Unlikely Star of My Family’s Thanksgiving Table

It’s hard to remember life before broccoli cheese rice casserole. Or, B.B.C.R.C.E. (Before Broccoli Cheese Rice Casserole Era).

What did the Kim clan have to look forward to every Thanksgiving before the cheesy family-favorite side dish entered our li…

It’s hard to remember life before broccoli cheese rice casserole. Or, B.B.C.R.C.E. (Before Broccoli Cheese Rice Casserole Era).

What did the Kim clan have to look forward to every Thanksgiving before the cheesy family-favorite side dish entered our lives? Stuffing, maybe. Green bean casserole. Macaroni and cheese. Ham in cola, a quirky recipe from Nigella Lawson that she picked up from the American South.

Read More >>

9 Thanksgiving Sides That Are Super Speedy, Thanks to One Shortcut

We’ve partnered with the National Frozen & Refrigerated Foods Association to share holiday-ready hacks straight from the freezer aisle that’ll help you cut down on prep, cook time, and food waste this season.

Pulling together a Thanksgiving dinn…

We've partnered with the National Frozen & Refrigerated Foods Association to share holiday-ready hacks straight from the freezer aisle that'll help you cut down on prep, cook time, and food waste this season.


Pulling together a Thanksgiving dinner can be a daunting task for even the most seasoned cooks, let alone first-timers. In addition to roasting the bird, there's a bevy of side dishes you'll need to whip up to make the whole spread feel complete.

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Easy Steamed Broccoli

Steamed broccoli is the very definition of easy! This healthy side dish is the epitome of simple: it turns out bright green and crisp tender every time. Ready for what might be the easiest side dish recipe ever? OK maybe a little exaggeration, but it’s the closest we’ve come (outside of these green beans). This one has it all: it’s healthy, delicious, and takes only 5 minutes to cook. Steamed broccoli might sound a little drab, right? But let us assure you: a drizzle of olive oil, a few red onion slivers and salt turn this humble veggie into something stellar. Alex and I are often looking for simple sides, and this one is now in our “pair with everything” repertoire. How to make perfectly steamed broccoli Steamed broccoli is super quick and simple: the main adage is don’t be temped to overcook it! Steaming it for 3 to 5 minutes results in broccoli that’s bright green and crisp tender. Cooking even a few minutes past that goes from bright and crisp to faded and mushy. Here are our tips on how to steam broccoli. Gear required: You’ll need a steamer basket or steamer pan to make this recipe. Here’s […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Steamed broccoli is the very definition of easy! This healthy side dish is the epitome of simple: it turns out bright green and crisp tender every time.

Steamed broccoli

Ready for what might be the easiest side dish recipe ever? OK maybe a little exaggeration, but it’s the closest we’ve come (outside of these green beans). This one has it all: it’s healthy, delicious, and takes only 5 minutes to cook. Steamed broccoli might sound a little drab, right? But let us assure you: a drizzle of olive oil, a few red onion slivers and salt turn this humble veggie into something stellar. Alex and I are often looking for simple sides, and this one is now in our “pair with everything” repertoire.

Steamed broccoli

How to make perfectly steamed broccoli

Steamed broccoli is super quick and simple: the main adage is don’t be temped to overcook it! Steaming it for 3 to 5 minutes results in broccoli that’s bright green and crisp tender. Cooking even a few minutes past that goes from bright and crisp to faded and mushy. Here are our tips on how to steam broccoli.

Gear required: You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online.

Step 1: Chop the broccoli into florets.

Chop the broccoli into bite-sized pieces. Note that thicker pieces and larger florets will take slightly longer than smaller and thinner, so try to make them as uniform as possible.

Broccoli

Step 2: Bring water to a boil.

Rule number one of steaming vegetables: bring the water to a boil first! Don’t be tempted to just throw everything in the steamer and bring the water to a boil. You’ll boil the water in a saucepan or pot before you add the veggies.

Steamed broccoli

Step 3: Add the broccoli, cover, and steam for 3 to 4 minutes, until crisp tender.

Once boiling, add the broccoli in the steamer basket and cover the pot with a lid. (If your steamer doesn’t have a handle, you should place it in the pan before boiling the water, then add the brocolli once boiling.) Steam with the lid on 3 to 4 minutes until just tender: test a piece with a fork. It will be slightly different every time based on the thickness and age of the broccoli (tender, young broccoli from a farmer’s market will take less time).

Alex and I like our broccoli on the crisp side, so that’s what you’ll get in this recipe. If you’d like it more tender, cook 1 minute more. Just be careful not to cook much longer or the color will immediately fade and it will become mushy and overcooked!

How to steam broccoli

Step 4: Drain and season.

Carefully remove the broccoli to a bowl. Toss with olive oil, kosher salt, feta cheese (optional), and red onions. As noted in the recipe below, we like to soak our red onions in water for a few minutes, which helps to reduce onion breath and remove a bit of the “spice”. You can do this while you cook the broccoli: it only needs a few minutes.

Steamed broccoli

How to season steamed broccoli

Once your broccoli is perfectly steamed, there are many ways to season it. In this recipe, we accessorized with red onion for a little shape and color contrast. Then it’s mixed simply with olive oil and salt and pepper. Adding feta cheese crumbles takes it from good to great, and it’s one of our favorite ways to eat broccoli.

If you don’t use this idea, there are literally hundreds of way to season broccoli. Here are a few more ideas:

  • Olive oil and some grated Parmesan or Pecorino cheese
  • A shake of rice vinegar and sesame seeds
  • Drizzle of balsamic reduction
  • Lemon zest
  • Slivered toasted almonds
  • Goat cheese or feta crumbles
  • Minced garlic
  • Panko and dried herbs

Want more easy side dish recipes?

And that’s it! How to make the best steamed broccoli. We used it all the time to pair with everything from meatloaf to salmon to shrimp to pasta. If you’re looking for other sides to add to your repertoire, a few more we might recommend:

This steamed broccoli recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta.

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Steamed broccoli

Easy Steamed Broccoli


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Steamed broccoli is the very definition of easy! This healthy side dish is the epitome of simple: it turns out bright green and crisp tender every time.


Ingredients

  • 1 1/2 pounds (2 large heads) broccoli
  • 1/4 cup red onions, thinly sliced (or substitute green onion)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup feta cheese (optional)
  • Freshly ground black pepper

Instructions

  1. Chop the broccoli into florets.
  2. If using, thinly slice the onion. Place it in a bowl of water while you’re making the rest of the recipe, then drain. (This helps to reduce onion breath and remove some of the spicy bite. If you use green onion, skip this step!)
  3. Place 1 1/2 cups water into a saucepan or pot and bring it to a boil.
  4. Once boiling, add the broccoli in the steamer basket. Steam with the lid on 3 to 4 minutes until just tender (test with a fork). We like our broccoli on the crisp side: if you’d like it more tender, cook 1 minute more. Just be careful not to cook much longer or the color will immediately fade and it will be overcooked!
  5. Carefully remove the broccoli to a bowl. Toss with the olive oil, kosher salt, feta cheese (optional), and drained red onions. Top with freshly ground black pepper.

  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Vegetables

Keywords: Steamed Broccoli, Easy Steamed Broccoli, Easy Side Dish Recipe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes