Side Dishes

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YELLOW PEPPER RISOTTO (Also a Great Vegetarian Main Course)  
Makes 4 Servings

3 yellow bell peppers, chopped
1 tablespoon water
5 tablespoons unsalted butter
1 cup finely diced zucchini
4 cups low-salt no-fat chicken broth
6 shallots, minced (about 1 cup)
1 garlic clove, minced
1 cup Arborio rice*
1/3 cup dry white wine
1 cup freshly grated Parmesan cheese
2 tablespoons minced flat-leafed parsley leaves

*Available at specialty foods shops and some supermarkets

In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season puree with salt and pepper. In the cleaned skillet, cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring, until crisp-tender, about 2 minutes, and season with salt and pepper. In a saucepan heat broth and keep at a bare simmer. In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes, Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes. Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley and serve.

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DOUBLE CHEESE SCALLOPED POTATOES
Makes 20 small servings

5 pounds russet potatoes unpeeled
1 tablespoon paprika
1 very large sweet onion (Vidalia, Walla Walla, etc.) quartered, sliced, and caramelized
½ to ¾ cup of chopped parsley depending on how much you would like
1 large red bell pepper finely chopped
1 large green bell pepper finely chopped (could use all red peppers)
6 ounces of grated Swiss cheese (best to use Emmental, but could also use Gruyere or domestic Swiss cheese)
6 ounces of “fresh” Asiago cheese
2 cups (or more) of heavy cream

Preheat the oven to 350F.  Butter a 13x9 baking dish.  Slice the potatoes very thin (about 1/8 inch).  It is best to do this with a mandolin or a food processor/slicer to ensure consistency of size.  Place ½ of the potatoes overlapped in the baking dish.  Season with salt, pepper and ½ of the paprika.  Top with the caramelized onion and ½ of the peppers, parsley, and cheese.  Cover with the remaining potatoes with the remaining paprika, salt, pepper, bell peppers, parsley and lastly cheese.  Pour over with foil and bake for 30-40 minutes until the potatoes are tender when poked with a knife.  Uncover and press potatoes down with a spatula to even thickness.  Bake uncovered until liquid is absorbed and top gets golden brown.  Also the potatoes will thicken and settle with cooling.  Cool about 10minutes before serving.  (Can be made earlier in the day and reheated at 300 for about 15-20 minutes.)

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MAPLE-GLAZED YAMS WITH PECAN TOPPING
Serves 12

4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4-inch-thick rounds
1/2 cup pure maple syrup
8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces
1/3 cup all purpose flour
1/3 cup (packed) golden brown sugar
1/2 cup coarsely chopped pecans
 

Preheat oven to 400F. Butter 13x9x2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water. Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans. Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. Rewarm, uncovered, in 375F oven 20 minutes.)

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GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE
Makes 4 servings

2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided

1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium heirloom tomatoes
 

Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel. Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage. Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

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GRILLED CORN ON THE COB WITH JALAPENO LIME BUTTER
Makes 6 servings

2 jalapeño chiles
1/2 cup (1 stick) butter, room temperature
1 garlic clove, minced
1 teaspoon grated lime peel
6 ears fresh corn, unhusked
 

Prepare barbecue (high heat). Grill chiles until charred on all sides.  Cool 5 minutes. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to processor. Add butter, garlic, and lime peel; process until smooth. Season jalapeño-lime butter to taste with salt. Transfer to small bowl. (Make Ahead: You can make the jalapeño-lime butter one day ahead, using a broiler or gas burner to char the chiles. Cover and chill. Bring to room temperature before serving.) Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Wearing oven mitts to protect hands, remove husks and silk from corn. Serve immediately with jalapeño-lime butter and salt.

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CRANBERRY SAUCE WITH PEARS AND CARDAMOM
Makes about 4 cups

1 cup frozen cranberry juice concentrate, thawed
1/2 cup sugar
3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces)
1 12-ounce package cranberries
1 1/2 teaspoons ground cardamom
1/2 teaspoon Chinese five-spice powder
 

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

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LEMON-LACQUERED RADISHES, SHALLOTS AND BRUSSELS SPROUTS

Makes 8 Servings

1 1/2 pounds small Brussels sprouts, trimmed and bottoms scored with an "x"
1/4 cup sugar
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 pound small shallots, peeled
1 pound small radishes, 1/4 inch of the green tops left on
3 tablespoons butter
1/4 teaspoon ground cardamom
Coarse salt and freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook over moderately high heat until crisp-tender, about 3 minutes. Plunge the sprouts into a bowl of ice water to cool, then drain. In a large nonstick skillet, combine the sugar, lemon juice and lemon zest. Cook over moderate heat, stirring occasionally, until the sugar turns golden brown, about 7 minutes. Add the shallots and radishes. Stir in 1 tablespoon of the butter, the cardamom and 1 1/2 cups of water and season with 1 1/4 teaspoons coarse salt and 1/4 teaspoon pepper. Cover and cook over moderate heat for 5 minutes, tossing frequently. Uncover and boil over moderately high heat until the vegetables are crisp-tender and glazed, about 7 minutes. Transfer to a bowl. (Make Ahead: The recipe can be prepared to this point up to 1 day ahead. Cover and refrigerate the glazed vegetables and the Brussels sprouts separately. Let them return to room temperature before serving.)

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SAUTÉED PEAS WITH SHALLOTS AND CHIVES
Makes 8 Servings

1/4 cup (1/2 stick) butter
8 shallots, chopped
2 pounds frozen peas, slightly thawed
1/2 cup low salt, no fat chicken broth
1/3 cup chopped fresh chives

Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until tender, about 4 minutes. Add peas and broth. Cook, uncovered, until peas are crisp tender and broth evaporates, stirring often, about 4 minutes. Add chives; season with salt and pepper. Transfer to bowl.

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THYME-ROASTED VEGETABLES
Makes 8 Servings

8 medium parsnips, peeled, halved crosswise, quartered lengthwise
4 small onions, quartered through root end
2 fresh fennel bulbs, trimmed, each cut into 8 wedges (with some core attached to each
8 ounces baby carrots, green tops trimmed to 1 inch, peeled
8 whole garlic cloves, unpeeled
1/4 cup extra-virgin olive oil
2 1/2 tablespoons chopped fresh thyme
2 tablespoons dry white wine or vermouth
Fine sea salt

Preheat oven to 425F. Combine parsnips, onions, fennel, carrots, and garlic in large bowl. Add olive oil and thyme and stir gently to coat. Spread vegetables on large rimmed baking sheet. Drizzle with wine; sprinkle with sea salt and pepper. Roast 35 minutes. Gently turn vegetables over. Roast vegetables until tender, about 15 minutes longer. Transfer vegetables to large platter.

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AUTUMN VEGETABLE SUCCOTASH
Serves 8

1/2 cup butter
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
2 red bell peppers, cut into l/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 yellow summer squash, cut into l/4-inch dice
1 cup green beans cut diagonally into 1-inch pieces
1 cup fresh or frozen corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons fresh sage, coarsely chopped

In a skillet over medium-high heat, melt butter. Add the onion and cook until translucent, 2 minutes. Add the garlic, bell peppers, zucchini, squash, beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are crisp tender, about 8-10 minutes. Stir in the sage, and serve.

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BOURBON CREAMED CORN
Makes 6 to 8 Servings

1/4 cup (1/2 stick) butter
1 cup chopped shallots (about 4 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup whipping cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

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CRANBERRY, ORANGE AND RED WINE MARMALADE
Makes 10 Servings
 

2 large thick-skinned navel oranges
1 cup orange juice
1/2 cup dry red wine
1 cup plus 2 tablespoons sugar
1 12-ounce package cranberries
 

Using vegetable peeler, remove peel (orange part only) in long strips from oranges. Cut orange peel into matchstick-size strips. Cut white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments. Cut segments into 1/2-inch pieces. Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Simmer 10 minutes. Add cranberries, half of orange peel and half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes. Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally. Cool, cover and refrigerate (marmalade will thicken). (Can be prepared 1 day ahead. Keep refrigerated.)

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CRANBERRY AND RED GRAPE RELISH
Makes 6 cups

8 cups cranberry juice cocktail
3 cups dried cranberries
3 cups red seedless grapes, halved
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
 

Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.

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ROASTED YAMS WITH CITRUS AND CORIANDER BUTTER
Makes 10 Servings
 

1 tablespoon coriander seeds
1/4 cup (1/2 stick) butter, room temperature
1 tablespoon golden brown sugar
1 tablespoon grated orange peel
1 1/2 teaspoons grated lemon peel
Nonstick vegetable oil spray
3 pounds long narrow yams (red-skinned sweet potatoes), unpeeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
2 tablespoons minced fresh Italian parsley
 

Stir coriander seeds in small skillet over medium-high heat until darkened in color and fragrant, about 4 minutes. Cool seeds; grind in spice mill or enclose in plastic bag and crush finely with mallet. Place seeds in small bowl. Mix in butter, sugar, orange peel, and lemon peel. Season butter with salt and pepper. (Can be made 1 week ahead. Cover and chill.) Position rack in bottom third of oven and preheat to 375F. Spray heavy large rimmed baking sheet with nonstick spray. Toss yams and olive oil in large bowl to coat. Spread yams in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.) Drop butter onto yams in small dollops. Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 minutes if refrigerated). Season with salt and pepper. Mound in bowl; sprinkle with parsley.

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Grilled Shitakes With Ginger And Scallions
Makes 4 Servings

1 1/2 tablespoons dry Sherry
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons rice vinegar (not seasoned)
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
1 1/2 lb large fresh shiitake mushrooms (3 inches wide), stems cut off and discarded
1/2 teaspoon salt
1/2 teaspoon black pepper
 

2 scallions, cut into very thin strips (2 inches long).  Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.) While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved. Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined. (If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned large ridged grill pan over moderately high heat. If you aren't able to find large shiitakes, you can use smaller ones but will need to grill them on a lightly oiled perforated grill sheet to prevent them from falling through the grill rack.)

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ROASTED ASPARAGUS WITH ALMONDS AND ASIAGO
Makes 6 Servings

1 1/2 pounds pencil-thin asparagus (see Note)
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/3 cup sliced almonds
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
2 ounces Asiago cheese, shaved (1 cup)

NOTE: If you prefer to serve thicker asparagus spears, add about 10 minutes to the roasting time.

Preheat the oven to 450F. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. Meanwhile, put the almonds in a pie plate and toast in the oven for 5 minutes, until golden.  Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the Asiago over the asparagus, sprinkle with the almonds and serve with lemon wedges.

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CRANBERRY SAUCE WITH PORT AND CINNAMON  
Makes 2 1/2 Cups
 

1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar

 

Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. Make AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

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CRANBERRY, PEAR AND GINGER CHUTNEY  
Makes About 3 1/2 Cups
 

 

2 cups apple cider vinegar
1 cup finely chopped onion
1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons finely grated orange peel
1 cinnamon stick, broken in half
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground cloves
1 12-ounce bag fresh cranberries
1 1/4 cups (packed) golden brown sugar
2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)
 

Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. MAKE AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
 

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ROASTED GRAPE TOMATOES WITH MINT
Makes 4 Servings
 

1 pint grape or cherry tomatoes (12 oz)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons finely chopped fresh mint

 

Preheat oven to 425F. Toss tomatoes with oil, salt, and pepper in a small baking pan and roast in middle of oven until skins just begin to split, 5 to 10 minutes. Sprinkle tomatoes with mint.

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PINEAPPLE CILANTRO RICE
Makes 4 Servings
 

Goes very well with the Slow Roasted Chipotle Salmon in Main Courses

1 tablespoon olive oil
1/4 cup sweet onions, diced
1 cup basmati rice
1(8ounce)can crushed pineapple, undrained
3/4 cup pineapple juice
1/2 cup water
1 teaspoon kosher salt
1/4 cup cilantro, minced

Heat 1 tablespoon olive oil in a medium saucepan. Stir in chopped onion and cook for 3 minutes; add rice and sauté an additional minute. Add pineapple, pineapple juice, water, and salt; bring to a boil, cover and reduce heat to low. Simmer for 20 minutes or until liquid is absorbed and rice is tender. Fluff with fork and stir in chopped cilantro.

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STUFFED TOMATOES WITH PEACHES, CORN, CUCUMBERS AND BASIL
Makes 8

8 ripe medium beefsteak tomatoes
2 ripe peaches, pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish

Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil. Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.

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PEAS WITH PANCETTA
Makes 6 Servings

2 tablespoons olive oil
3/4 cup finely chopped onion
1/4 cup finely chopped pancetta (about 1 1/2 ounces) if unavailable, substitute bacon)
2 10-ounce packages frozen petite peas, thawed
1/4 cup finely chopped fresh Italian parsley
3 tablespoons canned beef broth

Heat 2 tablespoons olive oil in heavy large skillet over medium-low heat. Add onion and pancetta and sauté until onion is tender, about 5 minutes. Add peas, parsley and beef broth; stir until peas are heated through, about 3 minutes. Season with salt and pepper.

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SLOW ROASTED TOMATOES
Makes 8 Servings

This dish is great because it can be made with less-than-perfect tomatoes

3/4 cup chopped basil
1/4 cup extra-virgin olive oil
1/4 cup pitted Nicoise olives, chopped
2 teaspoons chopped rosemary
8 large plum tomatoes, sliced crosswise 1/3 inch thick
Salt and freshly ground pepper

Preheat the oven to 275F. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste. Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper. Spread about 1 teaspoon of the tapenade over each tomato slice. Bake for 1 1/2 hours, until the tomatoes are very tender. Serve hot or warm.

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CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
Makes 10 Servings

1/2 cup butter
4 small red onions, thinly sliced
1/4 cup red wine vinegar plus 2 tablespoons
4 pounds Brussels sprouts, cut in half
2 tablespoons sugar
1/2 cup lightly salted pistachios, coarsely chopped
salt and pepper to taste

Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook over moderate until onions brown, about 5 minutes. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until Brussels sprouts are crisp tender. Add the Brussels sprouts, sugar and remaining vinegar. Sauté over medium heat, tossing, until the Brussels sprouts are lightly caramelized. Season with salt and pepper to taste and garnish with pistachios.

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CRANBERRY, POMEGRANATE AND MEYER LEMON RELISH
Makes 3 Cups
 

If you want this tart version of classic cranberry sauce sweeter, just add more sugar

3 1/2 cups cranberries (about 14 ounces)
1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 tablespoon chopped fresh parsley

Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes. Transfer to small bowl. Stir in parsley. Cover and chill until cold. Make Ahead: Can be made 3 days ahead. Keep chilled.

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MASHED POTATOES WITH PANCETTA, CARROTS, ZUCCHINI AND LEEKS
Makes 2 Servings

12 ounces Yukon Gold potatoes (about 2 medium), unpeeled
2 ounces sliced pancetta* or 3 bacon slices, chopped
2 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)
1 1/2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried thyme
1/4 cup 1/4-inch carrot pieces
1/3 cup 1/4-inch zucchini pieces
2 tablespoons butter
2 tablespoons sour cream

*Available at Italian markets and some supermarkets.

Cook potatoes in pot of boiling salted water until tender, about 15 minutes. Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 2 tablespoons oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender, about 5 minutes. Add carrot; sauté 4 minutes. Add zucchini; sauté until vegetables are crisp-tender, about 1 minute longer. Drain potatoes. Peel and return to same pot. Add butter and sour cream and mash to chunky purée. Stir in pancetta and vegetable mixture. Season with salt and pepper. Make Ahead: Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.

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Let me know how this changes your mind about broccoli!!  

Updated March 4, 2009