Labor Day Picnic Foods

Labor Day is coming up – a holiday that commemorates the workers who have helped make this country great. To many, it also heralds the end of summer and the last 3-day weekend before school starts.

So why not enjoy the last blast of summer with a great picnic potluck among friends and family? Try twisting up your menu with some new drinks and dishes too. Start out with a refreshing drink such as a house-made sparkling blackberry lemon soda – perfect for using up the last of those wild picked blackberries! Serve it dry or add a splash of your favorite local vodka or gin.

For the food – set out an array of apps to make a meal of it. Try giving a sassy twist to some old favorites like Sriracha Deviled Eggs, or something new in the dip department like Creamy White Bean Dip with Garlic and Rosemary topped with chopped up fresh summer tomatoes and served up with fresh cucumbers, and grilled pita for dipping.

The possibilities are endless and delicious! –Kathy

Sriracha Deviled Eggs
Sriracha Deviled Eggs – Yum!
Photo by Kathy Casey Food Studios®.

Sriracha Deviled Eggs with Crunchy Cucumber & Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily.

Makes 24

1 dozen hard-cooked eggs

1/4 cup mayonnaise
3 Tbsp. Sriracha hot sauce
1/4 tsp. Kosher salt
2 Tbsp. thinly sliced green onion
2 Tbsp. finely minced celery

2 tsp. vinegar
1 tsp. sugar
1/3 cup chopped cooked shrimp, well drained
2 Tbsp. finely minced English cucumber
1 Tbsp. finely minced red pepper (optional)
1 Tbsp. chopped fresh cilantro or parsley

Garnish: extra Sriracha sauce and cilantro leaves (if desired)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, Sriracha and salt, and mix until smooth (you can also do this in a mixing bowl with a whip attachment). Stir in the green onion and celery.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, stir the vinegar and sugar together in a small bowl, until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about one heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf, if desired. Serve immediately.

Recipe by Kathy Casey Food Studios® –

Creamy White Bean Dip with Garlic and Rosemary
I like to serve this dip with crostini, grilled flat breads or fresh veggies, such as pieces of fennel, red peppers, blanched green beans or grilled vegetables. For a variation, top with diced fresh tomatoes, cucumber and your favorite olives.

Makes 3 cups

2 (15-ounce) cans white beans, drained well (I used S&W White Beans in Light Seasoning)
6 cloves fresh garlic, peeled
1/2 tsp. red chili flakes
2 Tbsp. fresh lemon juice
2 tsp. finely minced lemon zest
1 1/2 tsp. finely minced fresh rosemary
3/4 tsp. kosher salt
1/2 cup olive oil
Garnish: fresh rosemary sprig

Drain beans well, then combine in a food processor with the garlic cloves. Process for about 1 minute, then scrape down sides of food processor work bowl, and add the chili flakes, lemon juice and zest, rosemary and salt. With motor running, add the olive oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. This dip will keep refrigerated for up to 3 days.

Serve in a bowl; drizzle dip with a tiny bit of olive oil and garnish with a fresh rosemary sprig if desired.

Recipe by Kathy Casey Food Studios® –

Posted by Kathy on September 1st, 2016  |  Add Comment |  Posted in appetizers, KOMO Radio, Recent Posts, Recipes, sides, Snacks


Pickled or roasted, steamed or boiled, I adore beets whichever way they’re prepared! I even like to grate them raw into salads for some fantastic color and flavor.

Beets have always been one of my favorite vegetables and now we find them everywhere. At that trendy juice bar next to the wheat grass. Or the swanky hipster restaurant in a new cocktail. And even in that chocolate cake you are making for your kids so they will eat their veggies – but shhhh! That’s our secret!

They’re great in my Beet’ing Heart Deviled Eggs!

In addition to being delicious, beets are REALLY good for you! The nutrient in beet’s red pigment called betalain is high in antioxidants, has anti-inflammatory benefits, and can even reduce your risk of heart disease. Beets are also a great source of fiber and vitamin C!

Photo from The Atlantic

If you boil or roast your beets, don’t bother peeling them before-hand. Once they’re cooked, the skins will rub right off!

Looking for a new side dish? Try my Mashed Roasted Beets with Lime, Sour Cream and Cilantro. This will turn the most resistant beet eater into a beet enthusiast in no time. The sweet flavors of the beets combined with the zing of the lime and a dollop of low-fat sour cream will make this a family favorite.

Beets – a colorful, flavor addition to your next dish! –Kathy

Mashed Roasted Beets with Lime, Sour Cream & Cilantro
This beet preparation will turn the most resistant beet eater into a beet lover. If you have time, the ultimate taste intensity can be produced by roasting the beets in a 375-degree F. oven until very tender; allow about 1 – to 2 hours depending upon the size of your beets The yield will be reduced because of moisture evaporation, so use 5 beets.

Makes four 1/2-cup servings.

4 beets (about 1 1/2 lbs.)
2 Tbsp butter or olive oil
1/4 cup sour cream or 0% Greek yogurt
1 Tbsp fresh lime juice
1 tsp ground coriander
1/4 tsp crushed red pepper flakes
2 Tbsp fresh cilantro, chopped
salt to taste

Wash the beets, trimming top to 1″ – 2″ and leaving root untrimmed. Steam until very tender (or see roasting note, above).

As soon as beets are cool enough to handle, slip the skins off and cut into large chunks. Place in food processor with butter and sour cream; process until smooth-like in texture but not a total puree. Mix in lime juice, coriander, pepper flakes and chopped cilantro. Season to taste with salt.

Recipe by Kathy Casey Food Studios® –

Posted by Kathy on August 18th, 2016  |  Add Comment |  Posted in Kathy Casey, KOMO Radio, Recent Posts, Recipes, root vegetables, sides, vegetables

Snackable Videos

Have you seen all the crazy food videos on Facebook from Tasty, Tastemade, and Buzzfeed Food? These are Snack Sized Videos featuring recipes that are not only visually appealing, but are quick to make and delicious to eat. I like to call this “Speed Scratch Cooking” and they are blowing up right now on social media, offering creative twists on classic comfort foods.

We are all busy these days, running from one appointment to the next. When you throw in a few kids, a dog, and let’s not forget the friends and family, who has time for a home cooked meal? These videos offer lots of variety and endless ideas so there is something for everyone.

For example – have you seen all the fun things you can put on a waffle iron? This Waffle Iron Mac & Cheese from Hungry takes waffles to the next level with chilled Mac & Cheese, bacon, green onions, and MORE CHEESE, pressed into a waffle iron until crispy and delicious then topped with all kinds of fun toppings. Who can say no to that? Yum!



Buzzfeed also has its share of waffle iron goodies like these All Day Breakfast BurgersCinnamon Roll Waffles with Nutella, or Ham and Cheese Waffles, and more.

Beyond the quick fixes, these videos also have unique and crafty ways to use up left overs or re-imagine a kitchen staple in new and exciting ways. Like this Ice Cream Bread! Start with melted vanilla ice cream, mix in flour, and all kinds of colorful sprinkles and jimmies, bake it, and voila! Super colorful and tasty dessert bread that will have everyone asking for more.

Ice Cream Bread on

The best thing about many of these recipe videos is they only have 3 or 4 ingredients that you may already have in your pantry which is great for a last minute meal or appetizer, just type in your ingredients and see what pops up! –Kathy

Mustard is a Must!

I love mustard—zesty Dijon, zingy classic yellow, bitey coarse country-style. It is a universal condiment. From the seeds cooked in Indian fruit chutneys, to the sinus-clearing fiery paste served with Chinese barbecued pork.

Take Dijon for example. It’s a staple in the American kitchen and a must ingredient in many of my recipes from classic vinaigrettes to deviled eggs. I often use it to build an extra “layer” of flavor like in my Whipped Cauliflower with Dijon Mustard. It really rounds out the flavors in the dish.

Rub whole-grain mustard on steaks and roasts or stir it into a garlic alfredo pasta sauce. It’s good on or in just about anything! I like to roast shallots and then blend with whole- grain mustard for a d’lish accompaniment to charcuterie.

And last but not least, we can’t forget the American yellow mustard… Shh! It really is my fave! Zig-zagged across a hot dog of course and the classic ingredient in a home-style eggy potato salad! If you’ve never tried a Southern-style, yellow barbecue sauce (alias “Mop”), you should!

If you’re ever interested in making your own mustard, it’s pretty easy. My No. 1 tip would be to remember that the longer your fresh mustard sits, the mellower it gets. It can be pretty spicy when first made!

Yellow Mustard
Yellow Mustard Flower
Photo from Saskatchewan Mustard Development Commission

And if you want to learn more about mustard check out the Saskatchewan Mustard Development Commission’s site – this is a cool commission that represents mustard growers and helps raise awareness about all things mustard! How cool is that! –Kathy

Whipped Cauliflower with Dijon Mustard
Makes 6 to 8 servings

1 large head cauliflower, about 6 cups florets
1/3 cup heavy cream
1/4 cup sour cream
3 Tbsp. butter
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. white pepper
3/4 cup grated gruyere cheese
2 Tbsp. thinly sliced fresh chives

Preheat oven to 350°F. Lightly spray a 1 1/2-quart gratin baking dish with cooking spray, and reserve.

Break cauliflower into florets, and boil until totally tender, about 5 minutes. Florets should be “mashable” but not mushy. Drain well, transfer to a food processor with the cream, sour cream, butter, Dijon, salt and pepper.

Process until mixture is a smooth, thick puree. Pulse in 1/2 cup of the grated gruyere.

Transfer mixture into gratin baking dish, and sprinkle with remaining cheese. Bake in preheated oven for about 30 – 35 minutes, or until heated through, and the cheese is melted and slightly browned.

Sprinkle with chives to garnish.

Recipe © by Kathy Casey Food Studios® –

Posted by Kathy on January 14th, 2016  |  Comments Off on Mustard is a Must! |  Posted in Foodie News, KOMO Radio, Recent Posts, Recipes, sides

Easy Entertaining

Who doesn’t love to throw a dinner party, but some just do it with a little less stress.

Here are a few of my fave entertaining tips:

    •Write out your menu and plan out your prep day by day, preparing as much as you can in advance and picking recipes that can be finished at the last minute.
    •Have each one of your guests help with a different dish when it comes time to serve it. They’ll have fun and it will take some stress off of you!

Here’s an example of my favorite fall menu:

Start with Creamy Roasted Parsnip Soup with Chevre and Walnut Crostini. The soup can be made ahead and then just finished off before you serve. Next, a salad of arugula and brilliant radicchio tossed simply with balsamic and olive oil sprinkled with pomegranate seeds.

Then move on to an entrée of oven-roasted Spiced Chicken with Pears and Port. It slow cooks while you are mingling with guests.

Then finish with Pumpkin Panna Cotta with Holiday Ale Caramel – this can be made a week before. Gotta love that!

Pumpkin Panna Cotta w Holiday Ale Caramel Sauce
Mini Pumpkin Panna Cottas with Holiday Ale Caramel Sauce – d’lish to the last spoonful!

So, I’ve supplied the menu, now, all you have to do is invite a delightful group of friends! –Kathy

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp. olive oil
2 Tbsp. butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper

6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsp. chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.

Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

Recipe© Kathy Casey Food Studios®. –

Spiced Chicken with Pears and Port
This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.

Makes 6 servings

3 firm ripe fresh pears
2 tsp. ground coriander
1 tsp. ground cardamom
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 Tbsp. kosher salt
3 Tbsp. olive oil
6 skin-on, bone-in chicken breast halves
2 shallots, thinly sliced
6 cloves fresh garlic, sliced
1 unpeeled lemon, sliced (about 9 slices)
1 cup port wine
1 tsp. cornstarch (optional)
1/4 cup fresh flat-leaf parsley leaves for garnishing

Preheat an oven to 375 degrees F.

Cut pears in half and core. Cut each half in half and then in half again—to make large chunks. Reserve.

In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.

In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.

Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.

Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F (chicken will gain another 5 degrees on standing).

Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about 3/4 cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

Recipe© Kathy Casey Food Studios®.

Pumpkin Panna Cotta with Ale Caramel & Sea Salt
You can make the panna cotta up to 5 days in advance—just keep tightly wrapped with plastic. The caramel sauce can also be prepared up to a week beforehand, making it the perfect dessert for a busy holiday schedule.

Makes 8 regular (4-oz) servings or 16 mini (2-oz) servings

1 packet Knox unflavored gelatin
2 Tbsp. water
1 cup cream
3/4 cup sugar
3/4 cup sour cream
3/4 cup mascarpone
1 cup pumpkin puree (pure pumpkin, not pre-seasoned pie filling)
1 1/2 tsp. vanilla extract
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
1 cup Holiday Ale Caramel Sauce (recipe follows)
Sea salt for sprinkling (sea salt)

In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.

In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla, and spices. Add the gelatin and whisk together well.

Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees F on an instant-read thermometer).

Remove from the heat and divide the mixture evenly among 8 regular or 16 mini martini glasses (or 8 custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.

To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt.

Chef’s note: If making the ale caramel sauce is too much for your schedule, then substitute with a speed scratch sea salt caramel sauce; mix 1/2 cup purchased high-quality caramel sauce with 1/4 – 1/2 teaspoon sea salt, depending upon how salty you like it.

Holiday Ale Caramel Sauce
If made ahead, cool completely and store refrigerated. Bring to room temperature to serve. The recipe makes more than you’ll need for the panna cotta; extra sauce can be drizzled on ice cream, pound cake or other desserts.

Makes 2 cups

1 (12-ounce) bottle pumpkin ale or other seasonal beer, such as Pike Brewing Co. Auld Acquaintance Hoppy Holiday Ale
1 1/2 cups brown sugar, packed
1 cup heavy whipping cream
2 Tbsp. salted butter
1 tsp. vanilla extract

In a medium-large saucepan, bring the ale to a low boil. Cook, uncovered, stirring occasionally, until reduced to 1/2 cup. Remove from heat, add the brown sugar and stir to dissolve.

Bring mixture to a boil and cook without stirring (stir or swirl the pan only if necessary to prevent boiling over) for about 10 to 15 minutes, until thick and syrupy (about 230 degrees F on a candy thermometer).

Remove from heat and slowly whisk in the cream and butter (it may splatter!), and then cook for 5 to 6 minutes more, until thickened. Remove from heat and stir in the vanilla. If serving right away, cool until just warm; it will thicken up more as it cools. Keep refrigerated for up to 2 weeks. Bring to room temperature before serving.

Recipe© Kathy Casey Food Studios®.

Posted by Kathy on November 19th, 2015  |  Comments Off on Easy Entertaining |  Posted in dessert, KOMO Radio, meats, Recent Posts, Recipes, sides, soups

Potato Salads

Potato Salad is the go-to summer side dish. It’s perfect when cozied up with grilled chicken, or a plate of BBQ goodness.

Everyone seems to love their Mom or Grandma’s versions. Is yours creamy, eggy, pickley? A lot of times it’s what you grew up with that becomes your gold standard.

But why not mix it up a little with some creative takes on this perennial favorite. Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette.

And one of my new faves is Wasabi Potato Salad. Still warm steamed potatoes are tossed with soy and seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!

Photo © Kathy Casey Food Studios.
Or whip up a batch of All-American Potato Salad Deviled Eggs from my book D’Lish Deviled Eggs

So whatever potato salad you’re setting your table with this weekend I know it will be D’Lish! – Kathy

Greek Potato Salad with Feta Vinaigrette
Makes 8 cups

2 lbs red potatoes, cut in 1-inch pieces (about 6 cups)
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 Tbsp Dijon mustard
2 Tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red peppers
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley

Steam potatoes until very tender, about 12 – 14 minutes.

Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

Recipe by Kathy Casey Food Studios® –

Posted by Kathy on July 9th, 2015  |  Comments Off on Potato Salads |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, sides

Coleslaw with Everything!

The sun is shining and that means picnics. And no outdoor meal is complete without coleslaw!

There are a lot of different varieties of slaw, and you can certainly switch up the cabbages. Try your next slaw with green, red, savoy, or nappa. But it’s the dressing that really gives slaw that tasty, zippy zing.

There are vinaigrette types, which range from tart and tangy. Then there are creamy or spicy styles, which are my faves.

I love a cooked thickened dressing – why? Well you know sometimes when you dress your slaw it gets kind of weepy and then bland. Well a cooked and thickened dressing takes care of that as it stays coated to the cabbage. Just thicken a simmering vinegar and sugar mixture with a little cornstarch, cool, and then add into mayo with your seasonings.

My recipe for Poppy Seed Pineapple Slaw is a great example of a cooked thickened dressing and is perfect to serve with barbecue-slathered ribs and fresh grilled corn! –Kathy


Poppy Seed & Pineapple Coleslaw
Makes 6 cups

1 (8 oz.) can crushed pineapple with juice
1/2 tsp. salt
tiny pinch red pepper flakes
1 tsp. finely minced fresh ginger (optional)
1/3 cup cider vinegar
3 Tbsp. sugar
1 Tbsp. cornstarch
1 (1 lb. ) bag coleslaw greens or 8 cups of mixed shredded green and red cabbage
4 green onions, thinly sliced
1 large carrot, grated
1 1/2 tsp. poppy seeds
1/4 cup light or regular mayonnaise

In a small saucepan combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together well until the cornstarch is dissolved. Place over medium-high heat and bring to a boil while constantly stirring; cook until dressing is thickened. Remove from heat and let cool to room temperature.

Place coleslaw greens, green onion, carrot and poppy seeds in a large bowl. Stir mayonnaise into cooled pineapple mixture, then mix into coleslaw, coating salad well.

Recipe by Kathy Casey Food Studios® –

Posted by Kathy on May 28th, 2015  |  Comments Off on Coleslaw with Everything! |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Add New Life to Weekday Dinner With Modern Sides!

The side dishes of today should bring variety and spice to our meals. Baked potatoes and rice are still great go-to’s. But with so many interesting new options, it’s time to get creative!

How about trying some different varieties of rice? Try fragrant basmati so tasty jazzed up with chili paste, fresh ginger, chopped roasted peanuts, and a sprinkle of scallions. Or try jasmine rice simply steamed with lemongrass, ginger and garlic.

Couscous is super-fast and easy to make, as is bulgur wheat. Add in fresh parsley, lemon juice, olive oil, dried fruits and some toasted nuts, then finished with a dash of ground coriander.

In the veggie category, glazed carrots and steamed asparagus are giving way to more complex dishes like Roasted Baby Eggplants with Spicy Peanut Soy Dressing, which I developed for Sunset – yes, please!

Roasted Baby Eggplants with Spicy Peanut Soy Dressing
Photo by Kathy Casey Food Studios for Sunset Produce

Roasting root vegetables intensifies their sweetness. I love to pair Roasted Beets with an easy Orange Cumin Glaze. Now that’s not boring, right?

So get out of your side dish rut and try something new. You never know, you may invent the next beloved “green bean casserole.” –Kathy

Roasted Beets with Orange Cumin Glaze
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into 1/4-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and cornstarch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the  butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Recipe by Kathy Casey Food Studios® –

Posted by Kathy on May 14th, 2015  |  Comments Off on Add New Life to Weekday Dinner With Modern Sides! |  Posted in KOMO Radio, Recent Posts, Recipes, sides