Sides

Directions

1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

Directions

1. Heat oven to 400°F. Spread pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
2. Bring a large pot of water to a boil and add 2 1/4 tsp. salt. Add green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
3. In a large bowl, whisk together oil, vinegar, mustard, maple syrup, 1/2 tsp. salt and 1/4 tsp. pepper. Add green beans and pecans; toss to combine. Serve at room temperature or cold.

Directions

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shallots and Brussels sprouts; sauté 8 minutes. Add stock to pan; cook 2 minutes or until liquid evaporates, stirring occasionally. Stir in rind, salt, and pepper.

Directions

1. Preheat oven to 350°F. Put Brussels sprouts and oil in a large bowl. Season with salt and pepper and toss to coat.
2. Spread on a rimmed baking sheet in a single layer, cut side down, and roast until tender and edges are starting to brown, about 35 minutes.
3. Drizzle Brussels sprouts with honey and sprinkle evenly with cranberries and almonds. Bake until honey has melted and cranberries and almonds are warmed through, about 5 minutes more. Serve.

Directions

1. Place Peach Dressing in a large bowl. Peel cucumber at 1/2-inch intervals, leaving some strips of peel; halve lengthwise. Remove seeds, and slice diagonally. Add cucumber, tomatoes, onion, 1/4 cup basil, 1/2 teaspoon salt, and pepper to dressing. Toss well; let stand 3 minutes.
2. Arrange salad on a platter; sprinkle evenly with remaining 1/4 cup basil and remaining 1/2 teaspoon salt.

Directions

1. Combine vinegar, oil, salt, and pepper in a medium bowl, stirring with a whisk. Add carrot and onion; toss to coat. Let stand 5 minutes. Add cucumber and parsley to bowl; toss to coat.

Directions

1. Spread yogurt in a circle on a large serving plate.
2. Combine parsley, vinegar, oil, honey, lime juice, 1/8 teaspoon salt, black pepper, and red pepper in a medium bowl, stirring with a whisk. Add all melon balls and radish to bowl; toss gently.
3. Using a slotted spoon, mound melon mixture on top of yogurt (reserve vinegar mixture). Sprinkle evenly with bacon and remaining 1/4 teaspoon salt. Drizzle with 2 tablespoons reserved vinegar mixture; discard remaining vinegar mixture. Sprinkle evenly with basil leaves.

Directions

Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a bowl, stirring with a whisk. Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange tomato slices on a platter; sprinkle with remaining 1/8 teaspoon salt, remaining 1/2 teaspoon pepper, and 1/4 cup torn basil leaves. Drizzle oil mixture over salad. Dollop ricotta mixture evenly over tomato slices.