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Vegetables & Side Dishes

Vegetables & Side Dishes

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Steamed Whole Artichokes Artichokes are low in calories and are also excellent when served cold.		Asparagus with Wild Chanterelles		Eggplant with Trumpet Royale Mushrooms
Balsamic Roasted Carrots This is another wonderful recipe adapted from one in Gourmet Magazine, the November 2002 issue. Again, this is really simple. The carrots come out tasting sweet, which can be a real hit with kids. This makes about 4 servings.		Basic Fiddlehead Ferns This is a delicious and simple way to serve fiddleheads. The recipe calls for only the most basic ingredients, but the flavors are fresh and delicious, enhanced by just a touch of seasoning.		Basic Stuffing
Beets Sumac Delicious either as a side dish or as a salad.		Blue-on-Blue Potatoes This recipe is adapted from The New York Times.		Braised Chestnuts
Broccoli with Lemon Garlic Butter and Pine Nuts In the U.S.A., broccoli is usually served in either one of three ways: 1)raw, 2) steamed, and 3) boiled. This is a new and very flavorful way in which to try broccoli. The lemon garlic butter and pine nuts add a delightful richness and tang.		Chanterelle Mushrooms with Tarragon and Shallots This is a quick and easy dish that goes well in the summertime with grilled chicken or pork.		Chanterelles Printanier Ever get tired of the same old vegetables? This is something you probably haven't tried before, and it's a wonderful accompaniment to any number of summer dishes. It's excellent when served with grilled fish or poultry.
Chawan Mushi with Maitake Mushrooms		Chestnut Stuffing		Chestnuts Simmered with Butter

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