Invent

Sides


Mushroom, Sausage, Fruit and Nut Holiday Dressing

 

Read more...


Haricots-Verts Casserole with Porcini Mushroom and Panko Onion Rings

 

Read more...


Parsnip Gratin with Gruyere and Thyme | by Silvia Fountaine

 

With Thanksgiving just around the corner I am bombarded with amazing holiday concoctions from talented bloggers around the web.  I came across this Parsnip Gratin recipe featured on Feasting At Home and had to share it with you guys.

Read more...


Quinoa Salad with Roasted Tomatoes, Chickpeas and Pomegranate

 

Read more...


Tomato and Watermelon Summer Salad Recipe

 

Read more...


Shrimp and Pork Egg Rolls (Spring Rolls) Recipe

 

Read more...


Potato and Bulgur Lettuce Wraps | Oil-Cured Baby Eggplant Salad

 

Read more...


Minted Mango & Jicama Slaw Recipe

Read more...


In The Kitchen, Five Impromptu Colorful Winter Salads

 

Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette

 

Wheat berries are unprocessed kernels of wheat with just the husk removed, hence reserving all the grain goodness.  I love using hard spring or winter red grains because of their nutty flavor and chewy texture, for the fact that they don’t lose their shape throughout the cooking process and that they taste even better the longer they sit in the dressing.

Read more...


Herbed Green Olive, Pomegranate and Walnut Salad Recipe

 

Herbed green olive, pomegranate and walnut salad.  Is this a salad or a relish?  I always find myself asking that.  I think it can go either way, because it is equally delicious when served with bread.

Super easy.  All you have to do is grab a handful of firm green olives, preferably a variety with a slight bitterness to it, and combine it with some fresh herbs, pomegranate arils, and walnuts.  The dressing is made with essential ingredients commonly found in the cuisine of Armenia, the Levant and surrounding regions.

Read more...

@atelierchris

You can also find me on:

Scroll to top