Author: Danielle Levitt

Mashed Sweet Potatoes

Mashed Sweet Potatoes

From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true.  Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table.  This recipe serves 4. Enjoy! (more…)

Potato Celery Root Purée

Potato Celery Root Purée

Here’s another recipe from a Gourmet Magazine cookbook.  This purée could make a good side dish for Thanksgiving, and may be made up to 1 day in advance and kept covered and chilled.  Makes about 5½ cups.

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Asian Pickled Cabbage

Asian Pickled Cabbage

Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors.  It’s super easy and refreshing as a side dish on a hot day.  The recipe serves 2-4 but can easily be doubled.   (more…)

Buttercup Squash with Apples

Buttercup Squash with Apples

This recipe is from the Betty Crocker Cooking for Two cookbook and is a perfect pairing of fall crops.  Buttercup squash, like acorn squash, isn’t always easy to peel – this makes it a great squash for stuffing with other things.  With brown sugar and apples, this recipe makes for a sweet side dish.  Serves 2. (more…)

Sweet Potato Fries

Sweet Potato Fries

If you have left over sweet potatoes—and you probably do, these are so fantastic, even your pickiest eater will probably like them. (more…)

Mustard Greens

Mustard Greens

Peppery mustard greens shine in this simple greens recipe found on the cooking website Simply Recipes.  Sauté with onions and garlic, then serve with most any meal that can use a good dose of mustardy bite. The recipe serves 4. Enjoy! (more…)

Skillet Roasted Parsnips and Carrots

Skillet Roasted Parsnips and Carrots

Parsnips and carrots are a classic fall side dish.  It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded.  Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen.  Serves 6-8. (more…)