side dishes

Grilled Peaches with Thyme Oil

Total Time: 15 Minutes

Servings: 6-8

This week’s recipe couldn’t get much simpler. The only equipment you’ll need is a grill or a grill pan. Grilling peaches is magical! The peachy flavor will elevate to a whole other level. If you love peaches, you won’t be able to resist this dish.

If I had to choose a flavor profile for summer, it would be warm, smoky, and fruity with a burst of sweet juicy nectar. This dish is IT! Just remember to have your grill grates really clean, you don’t want your peaches to stick to the grill or have any odd flavors transfer. The added thyme oil will make this the perfect side dish to pair with grilled meats like a juicy pork chop or a savory skirt steak. But why stop there? Do a 180 and knock it out of the ball park. Serve these juicy peaches as a sweet treat. Either way, SMACK! You just hit a home run! My favorite way is to set up a grilled-peach-sundae-station. A light drizzle of honey or balsamic glaze, vanilla ice cream, topped with chopped nuts, just don't forget the cherry on top. The truth is, grilling peaches is stunningly simple, there’s no fuss about it. Peach please, your guest will be asking for another serving!

Ingredients

  • 2 tablespoons of extra virgin olive oil

  • 2 springs of fresh thyme

  • 6 large firm organic peaches

Directions

  1. Clean your grill grates, and preheat grill to medium.

  2. In a small bowl add olive oil and thyme. Use the back of a spoon to muddle and infuse the thyme with the oil. Set aside.

  3. Cut peaches in half, remove the pits (makes sure to use ripe but still firm peaches, you don’t want overripe peaches, because they will get mushy while grilling).

  4. Strain the oil, discard the thyme.

  5. Brush the cut side of each peach half with the thyme oil.

  6. Lay each peach half cut-side down on the hot grill.

  7. Let the peaches cook for 5 mins without disturbing or moving them. You really want to have well defined grill marks, it’s what makes this dish so appealing.

  8. After 5 mins, flip each peach half over with a spatula and a pair of tongs. Let them cook for 3 more minutes on the fuzzy side.

  9. Remove from heat, and serve this side dish any way you’d like, sweet or savory!

Sweet Chili Glazed Brussels Sprouts

Total Time: 30 minutes

Servings: 4

If you hate Brussels sprouts, your parents probably ruined it for you as a kid. Most likely, your mom served you a plate of soggy grayish-green clusters of what looked like boiled miniature cabbage. There is no need to be afraid of these buds anymore! In this recipe the Brussels sprouts are roasted to bring out the best flavors of the these little morsels. The sweet and sour flavors of the chili sauce mixed with the umami quality of fish sauce creates complex flavors in this quick and easy dish. You won’t be hiding your vegetables underneath your placemat with this recipe!

Ingredients

  • 1½ lbs of Brussels sprouts, halved, ends trimmed, and yellow leaves removed

  • 4 tablespoons of sweet chili sauce

  • 1-2 teaspoons of fish sauce, depending on taste

  • 1 teaspoon of lemon juice

  • 4 tablespoons of grapeseed oil

  • salt and pepper to taste

  • Lemon wedges for garnish

Preparation

  1. Preheat oven to 400 degrees F.

  2. In a small bowl, mix sweet chili sauce, fish sauce, and lemon juice. Set aside.

  3. In a large bowl, toss Brussels sprouts in grape seed oil and season with salt and pepper.

  4. Pour Brussels sprouts onto a large rimmed baking sheet and place on center of oven rack. Try not to crowd them, and have as many of the Brussels sprouts cut side down as possible to caramelize them.

  5. Roast in the preheated oven for 30-45 minutes. Shake the pan and flip the sprouts over about half way through. Brussels sprouts should be dark brown when done. Lower the temperature if they are browning too quickly.

  6. Remove from from the oven. While hot, pour the sweet chili sauce mixture over the Brussels sprouts and toss to coat. Plate and serve immediately with some lemon wedges.

Bourbon & Honey Glazed Carrots with Thyme

Total Time: 50 minutes

Servings: 4

Bourbon and honey glazed carrots with thyme is the prefect side dish for any dinner.

Ingredients

  • 2 pounds rainbow carrots, unpeeled, cut halved lengthwise leaving a small amount of the greens attached at the end.

  • 1½ tablespoons of olive oil

  • 1½ teaspoons flaked sea-salt

  • ½ teaspoon freshly ground black pepper

  • ¼ cup of butter

  • 2 tablespoons of bourbon

  • 2 tablespoons of honey

  • dash of cayenne pepper (more or less depending on your spice level)

  • 2 springs of thyme

Preparation

  1. Preheat oven to 450°.

  2. Toss carrots, oil, salt, and pepper on a rimmed baking sheet lined with parchment paper.

  3. Roast, tossing occasionally, until tender 25-30 minutes.

  4. Meanwhile on low heat, in a small sauce pan add butter, bourbon, cayenne pepper, honey, and 2 springs of thyme until everything melts together.

  5. After the carrots are tender, glaze the carrots with the butter bourbon herb mixture and return them to the oven for 5-10 more minutes tossing occasionally until the carrots are nice and brown (keep a close eye on carrots at this stage, the high sugar content in the honey and bourbon will cause the carrots to burn quicker).

  6. Optional, garnish with fresh thyme leaves.

  7. Serve immediately

Beginner's Kraut

By: Co+op, stronger together

Total Time:  7 days; 1 hour active

Servings: makes 4 about quarts, 64 servings

Sauerkraut is really easy to make and once you've made your own delicious batch, you'll find so many ways to incorporate it into your meals. The amount of salt in kraut is flexible—the more you put in, the longer it takes to fully ferment, so after you make it once or twice, you can play with reducing it, if you want to make the process go faster.

Ingredients

  • 4 pounds green cabbage

  • 2 large carrots

  • 2 tablespoons sea salt (not iodized)

  • Kraut juice from another batch of live fermented kraut, optional

Equipment

  • Ceramic crock or cylindrical food grade plastic or glass container

  • Plate or non-reactive pan that can fit inside the above and reach the edges

Preparation

  1. You'll need a ceramic crock or a food-grade plastic or glass container that can hold two gallons (a cylindrical shape works best). The kraut will shrink as it ferments.

  2. Using a sharp knife, a food processor fitted with the slicing blade, or a vegetable slicer, thinly slice the cabbage. As you slice, transfer the cabbage to a large bowl, sprinkling salt on each addition. Shred the carrots, and add them, sprinkling with the salt. Using clean hands, knead and squeeze the cabbage and carrots to mix them and break them down as much as possible. Take handfuls and pack them in the crock, pressing down with your fists or the bottom of a clean bottle. Pack all the cabbage and carrots in the crock.

  3. Once the shredded veggies are packed in it, press them down and cover them with a plate or round non-reactive pan that can fit inside the crock or container, but which covers the contents and reaches to the edges of the container. On top of the plate you will need to place a weight, like a gallon jug, or a large bowl filled with cans of food. Then, place a cloth or towel over the crock or container opening.

  4. Place the crock in an out-of-the-way place. If the area is warm, the kraut will ferment more quickly; if it's cooler, the process will take longer. Check on the kraut and press the plate down every few hours, until the cabbage has given off enough liquid to submerge the vegetables. If there is not enough liquid to completely cover the cabbage and carrots within 24 hours, mix a teaspoon of salt with a cup of water and pour it over the vegetables, repeating until they are covered.

  5. Leave the weight and the cloth on, and check on the fermentation every couple of days. If you see any surface mold, simply scrape it off with a spoon and discard. As long as the vegetables are under the brine, they are fine. Start tasting in about one week. When it reaches your preferred level of tanginess, pack in jars and refrigerate. It will last for a few months.

Tips & Notes 

Variations are endless, add grated ginger, whole spices like caraway, fennel, or chile flakes. Shred other vegetables, including red cabbage, beets, turnips, parsnips, kale, broccoli, etc. Substitute equal weights of other vegetables for some or all of the cabbage.

Nutritional Information

8 calories, 0 g. fat, 0 mg. cholesterol, 243 mg. sodium, 2 g. carbohydrate, 1 g. fiber, 0 g. protein

Posted by permission from StrongerTogether.coop. Recipe by: Robin Asbell. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.