Category: <span>Side Dishes and Salads</span>

6 cups broccoli florets

1/4 cup coarsely chopped shallots

2 Tbsp olive oil

2 tsp snipped fresh thyme

1/4 tsp salt

1/4 tsp black pepper

2 cups cherry or grape tomatoes,  halved

2 cloves garlic, minced (I use garlic powder for a lighter garlic taste)

1/4 cup shaved Asiago cheese

Serves 6.

1. Preheat oven to 450 degrees. Line 15x10x 1-inch baking pan with non-stick foil. In the pan, combine broccoli and shallots.
2. In small bowl combine oil, thyme, salt, and pepper.
3. Drizzle olive oil mixture over broccoli and shallots and toss gently to coat.
4. Roast uncovered for 10 minutes, stirring once.
5. Add tomatoes and garlic and stir into broccoli mixture. Roast an additional 5 minutes until broccoli is tender and tomatoes are soft.
6. Sprinkle with Asiago cheese before serving.

Josmo’s Cafe note: We doubled this recipe for a dinner party for 7 people and we nearly finished it all!

From Better Homes and Gardens All-Time  Favorites Cookbook 2013

Shallots, strawberries, and feta – delicious combination!

1 small diced shallot

Juice of 1/2 lemon

2 Tbsp extra-virgin olive oil

1/2 tsp sugar

1 pinch kosher salt

4 large hulled and thinly slices strawberries

3 oz fresh spinach leaves (I use the organic pre-washed that comes in a plastic container with 5 oz of spinach)

1/2 cup crumbled feta cheese

Serves 3.

Combine shallot and lemon juice in small bowl. Let sit 15 minutes.  Whisk in EVOO. Season with sugar and salt. Add strawberries. Pour that mixture over the spinach leaves. Toss very well and season to taste with freshly ground pepper and additional salt. Top with feta crumbles and toss again.

Josmo’s Cafe note: We served this topped with thinly sliced, cold steak we had leftover. Next time, we want to try it with grilled chicken.

From May 2014 dashrecipes.com

Guy Fieri’s Campfire Veggies

Good Housekeeping Magazine June 2104

15 organic carrots, trimmed

2 garlic cloves, smashed

2 Tbsp. unsalted butter, cut into small cubes

2 tsp honey

1 tsp extra virgin olive oil

1/2 tsp ground cumin

1/2 tsp ground ginger

Directions:

Season carrots with Kosher salt and fresh-ground pepper to taste. Then toss with rest of the ingredients.

Put down one piece of non-stick foil on a baking sheet. Place 1/2 of the ingredients in the center. Cover with a second sheet of non-stick foil (non-stick sides face each other to cover vegetables). Crimp edges to form a packet. Repeat with remaining vegetable mixture.

Grill packets 17-20  minutes on medium hot grill until vegetables are tender. Be careful of  hot steam when you open!

I adapted this recipe from a November 2014 Family Circle magazine recipe. As soon as I saw it had brown sugar in it, I knew it was going to be sensational. It was!

2 lbs fingerling or small red-skinned potatoes – cut in half

2 tbsp olive oil

1 tbsp dark brown sugar

1/2 tsp salt

1/2 tsp dried Italian seasoning

1/2 tsp black pepper

Preheat oven to 450 degrees.

In large bowl, toss potatoes with olive oil.  Season with the rest of the ingredients. 

Place the mixture on a large rimmed baking sheet lined with non-stick foil.

Roast for 40 minutes, stirring once half way through.

The potatoes will look caramelized and crunchy when done.

As I was getting the pan out to sauté mushrooms to serve with steaks, our friend Richard stopped me. “Why don’t you do those on the grill?”  I handed him the knife. Richard took over making these yummy and easy mushrooms.

1/2 pound button mushrooms quartered or sliced if large

1/3 c chopped sweet onion
1 tsp McCormick Montreal steak seasoning
2 T butter cut in pieces
 
Toss first 3 ingredients together on non-stick foil.  Butter pats on top.  Fold and seal.  Double wrap in more foil.

Place on hot grill surface for about 30 minutes. Flip the packet a couple of times during the time.