The flavors are mild, subtle, and comforting. No brash vinegars here fight with the other flavors on your plate. At the same time, the flavors satisfy as they quietly insist on your gustatory focus. Incredibly easy it is. But also much more.
Read MoreSides
Roasted Beet and Orange Salad
This salad reminds me (Amelia) of a disagreement I had last year with a friend. We had just entered French class, and were desperately tucking in the last corners of our conversation before the bell rang. At least, I felt desperate, because my friend had told me something I hear all too often: she doesn’t like salad. I was aghast and pushed her to tell me why.
Read MoreSouthwestern Layered Bean Dip
This is the ultimate bean dip. It has cheese, salsa, avocado, olives, beans, sour cream —everything you could ever want in a bean dip. After spreading thin layer on top of thin layer on top of thin layer, we scoop it up with tortilla chips. We make it to celebrate the birth of every New Year and it’s always just as good as we remember. I (Amelia) even have it for breakfast, though I admit that’s just me.
This recipe is the brainchild of my lovely grandmother, Kathleen Stewart, who knows her way around dips. Grandma was the inspiration for this lemon bundt cake, and we owe her many a tradition, culinary or not. It’s been hard having to socially distance from her, but eating this dip and thinking of her brought her a little closer.
2020 might be gone, but the problems we encountered then have not vanished. We still need to socially distance, take care of our planet, and work to build a more equal society. So, as we enter into this new year, I suggest doing so with some beans in the belly.
Southwestern Layered Bean Dip
Layer in this order (we use an 18-inch round platter, and smooth smooth each layer with a spatula):
1 15-ounce can Refried beans (Taco Bell Brand)
1 16-ounce Pace Picante Sauce
1 Avocado, cut into ¼” chunks
Tomato or red pepper, cut into 1/4-inch chunks
5 -ounce can diced, mild green chilis
1 1/2 cups sour cream
1/2 package of McCormick or 2 tablespoons Penzeys taco seasoning
small can chopped olives
2 to 3 green onions, sliced
3/4 cup grated cheese
Also be good with lime juice squeezed over the top, optional
1 to 2 packages of your favorite tortilla chips (we love Juanitas brand), for serving.
Celery Salad with Almonds and Dates
I (Amelia) just can’t get over this salad. Despite everything I thought I knew about celery and its tastelessness, this salad is packed with flavor. I could eat bowls of this and nothing else and be happy.
Read MoreWinter Festival Salad
As it turns out, Winter is one of my (Amelia) favorite seasons for produce.
Yes, Winter, not Summer.
The cold season where everything is supposed to be dead. But everything isn’t dead, and I see that now! Cabbage makes crunchy salads, cauliflower has buttery potential, pomegranates are truly edible gemstones, and my heart dances a little whenever I smell the fragrance of quince or taste a sweet persimmon.
Read MoreEASY Broccoli Slaw
I (Amelia) think that my mom’s brilliant idea to dress up an already chopped and prepped bag of veggies is genius. I love salad, but it can be a real hassle— not going to lie. This is a salad for busy nights, when time is limited but you hanker after the freshness of a side salad.
Read MorePear Sauce
I (Kate) started making pear sauce both as a way to use up pears and as food for baby Persephone. Ina Garten bakes her applesauce, so I decided to do the same with pears. Once I started making it, there was no going back.
Read MoreSalade Ménagère
Whatever you do to make this salad your own, the combination of a nutty starch with vinaigrette and crisp vegetables is wonderfully satisfying. Make this the destination for your excess summer vegetables, or serve it alongside fresh farmer’s market tomatoes, sliced thin with salt, pepper, and a touch of olive oil.
Read MoreSummer Vegetable Tian
If you’re making a tian, you won’t even need to fantasize about being able to travel while you’re stuck at home, because it makes wherever you are feel perfect. The first time we made a tian, it was because we were looking for ways to use our summer squash. All the rest of the times we have made it because it is fabulously delicious. Now we finally starting to see summer squash popping into the markets and real tomatoes gracing the stands.
Read More20-Minute Roasted Potatoes
Here at the Away Cafe, everybody loves roasted potatoes. Mom, dad, Sephe, Lucia, me (Amelia), everybody. Yet, up until recently, we hardly made them. I have memories of potatoes roasting slowly in the oven, the cook anxiously resetting the timer over and over as the potatoes continued to take more time to fully cook through. They usually required a minimum of 45 minutes and often took an hour or more to roast. It was hard to get the timing right, and too much effort for one side dish.
Enter, my solution: cut them super thin! These are like a cross between a potato chip and roasted potatoes, and man, are they delicious. They roast for only 10 minutes and broil for about 2, making them the perfect side dish: quick, easy, and appealing to all kinds of eaters. Next time you’re craving some fast food fries from the pre-pandemic ages, give these a shot.
Quick Roasted Potatoes
Fills one sheet pan with potatoes slices; doesn’t make very much and could easily be doubled
2 medium/large potatoes, any variety (I usually use russet)
Olive oil
Salt and pepper
Preheat the oven to 400 degrees. Wash and slice the potatoes thinly and dump them onto a large sheet pan. Drizzle about one tablespoon olive oil and and 1/2 teaspoon or two huge pinches salt (don’t be shy with the salt here) on top, along with plenty of freshly ground black pepper. Mix it all together with your hands and spread the potatoes in an even layer over the sheet pan. Wash your hands and put the sheet pan in the oven. Roast for five minutes, flip the potatoes, and then roast for another five. Preheat your broiler while they are finishing roasting. When the five minutes is up, flip them again and broil for 1-3 minutes. The time this takes will vary wildly depending on the strength of your broiler and your desired level of crisp, so watch closely.
Once they look toasty and brown, take them out and serve with ketchup, if desired.
The Most Delicious Artichokes
These artichokes are the best. With very simple ingredients (lemon) and an easy cooking technique, these tough and spikey vegetables transform into tender, melt-in-the mouth bites that no one can get enough of. I promise, they’re DELICIOUS!
Read MoreHummus and the Chickpea Wars
One day, I got it right—my one true hummus. Now, I make a hummus so delicious that when we have some in the fridge, I lie in bed thinking about it, wishing it were time to eat.
Read MoreFeta Dip
My head can only keep track of so many recipes, and often the ones it forgets are party foods, because I don’t make them as often as the main dishes, sides, salads, and soups that we eat for everyday meals. Even after serving this dip at a couple of parties where people raved about it, it faded from my active recipe mind. Last year, Amelia found it and started making it. She made it often, and I soon I realized it didn’t belong solely to the party food category.
Read MoreRaspberry Jell-O Salad
At the Thanksgiving table of my childhood*, this was the main event for me. It’s the only Jell-O I (Amelia) have ever liked, and it comes from packages. But, friends, these are Chanel packages. The sweetness of this gelatin-borne wonder is soft and inviting, with whipped cream licking its raspberry-studded top. I can only eat this on Thanksgiving; I refuse to treat it as anything but a special occasion.
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