Tried and True Side Dishes

I thought I would be teaching these recipes to you in person, but since that is not possible because of the quarantine, I wanted you to still have the recipes since you will have a lot of extra time to cook :) 

These recipes are my tried-and-true, made-them-for-many-years recipes....

SQUASH CASSEROLE
serves 4-6

2 cups yellow squash, chopped, boiled and drained very well
¼ cup Cheddar cheese, grated
½ cup cracker crumbs, crushed
2 eggs, lightly beaten
1 teaspoon sea salt
2 tablespoons milk
1 tablespoon sugar
2 tablespoons butter, melted
1 tablespoon onion, grated
black pepper

Mix all ingredients together and pour into a baking dish.
Bake at 400 degrees until set.

CORN CASSEROLE
serves 4-6

1 can whole kernel corn, drained
1 can cream corn
3 eggs
4 tablespoons flour
pinch of sea salt
1 tablespoon sugar
1 stick butter, melted
1 teaspoon dried onion or about ¼ cup minced fresh onion

Mix all ingredients together and pour into greased baking dish.
Bake at 350 degrees for about 35 minutes or until set.

SPICY SLAW
adapted from Tyler Florence's recipe
serves 4-6

1 bags coleslaw mix, or chopped cabbage and grated carrots
1/2 red onion, thinly sliced
1 green onions, chopped
3/4 cups mayonnaise
1 tablespoons Dijon mustard
splash cider vinegar
1/2 lemon, juiced
pinch sugar
1/2 teaspoon celery seed
several dashes Sriracha
sea salt and freshly ground black pepper

Combine the cabbage and green onions in a large bowl.
In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, Sriracha, and sugar; stirring to incorporate.
Pour the dressing over the cabbage mixture and toss gently to mix.
Season the cole slaw with celery seed, salt, and pepper.
Chill for 2 hours in refrigerator before serving.

ZUCCHINI PANCAKES
from Barefoot Contessa
makes 10 pancakes

I had no use for zucchini until I tasted these. They are fabulous!

2 medium zucchini (about 3/4 pound)
2 tablespoons red onion, grated
2 eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
½ to 1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
unsalted butter and olive oil

Preheat the oven to 300 degrees.
Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs.
Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) skillet over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan.
When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan.
Cook the pancakes about 2 minutes on each side, until browned.
Place the pancakes on a sheet pan and keep warm in the oven.
Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used.
The pancakes can stay warm in the oven for up to 30 minutes.
Serve hot.

ROASTED CAULIFLOWER WITH PINE NUTS

1 head cauliflower, broken into florets
¼ cup pine nuts
salt and pepper
olive oil
Put the cauliflower florets into a baking dish. Sprinkle the pine nuts over the cauliflower. Season with salt and pepper to taste. Drizzle with olive oil.
Roast at 400 degrees for about 20-25 minutes or until the cauliflower is browned.

BROCCOLI SALAD
serves 6

3 large broccoli crowns, chopped
12 strips of bacon, fried and crumbled
3/4 cup red onion, chopped
3/4 cup sunflower seeds
2 cups Cheddar, grated
1 cup mayonnaise
1 cup sour cream
4 tablespoons apple cider vinegar
1 tablespoon sugar

Put broccoli, bacon, onion, sunflower seeds, and Cheddar into a large bowl.
Stir mayonnaise, sour cream, vinegar, and sugar together in a measuring cup to make the dressing.
Pour over salad and stir to coat.
Refrigerate for an hour before serving.