Sides

Cook rice according to instructions on packaging. If none, bring 2 cups of water to a boil. Boil rice covered for 10 minutes, stirring minimally, or it will be gooey.

Mix vegetables dry in a bowl, then mix in the oil and vinegar. Salt and pepper to taste.

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Preheat the oven to 500 degrees F. Lay the potatoes lengthwise. Carefully scoop out the insides and transfer to a bowl. Add the cheese, sour cream, chives and arugula and mash with a fork. Season with pepper. Carefully stuff the potato mixture back into the the skings. Set on a baking sheet lined with aluminim foil and bake for about 30 minutes longer, until heated through and lightly browned. Serve immediately.

In a medium-sized saucepan, combine the rice, onion, garlic and broth and bring to a boil over medium-high heat. Cover, reduce the heat to medium and simmer for 30 to 40 minutes, or umtil the rice is tender. Let stand for about 5 minutes. Meanwhile, in a steaming basket set over about 1 inch of boiling water, steam the asparagus and green beans for 3 to 4 minutes, until tender. Set aside. Fluff the rice with a fork and transfer to a serving bowl. Add the asparagus, green beans, lemon juice and almonds and stir. Season with salt and pepper and serve immediately.

In a bowl, combine the flour, baking powder, baking soda and salt and whisk to combine. Add the buttermilk and oil and mix with a fork until just blended and it forms a fairly sticky dough. Do not overmix. Add 1 to 2 teaspoons more buttermilk if the dough is dry and crumbly.

Peel and slice the applies and put in water and lemon juice to keep from browning. Melt the butter in a medium to small skillet. Mix the dry ingredients in a bowl and then add the water and lemon juice. Stir into the skillet with the butter and add the apples. Simmer until the apples are soft and the liquid is slightly caramelized.

Scrub potatoes with a brush while washing under water (in a bowl or under faucet). Cut the potatoes into even sized cubes (3/4"-1"). Add salt, pepper and garlic salt and stir, then stir in oil. Spread potatoes evenly in a 9"x13" glass dish or baking sheet. Bake at 425°F for 30 minutes, or until browned and crispy.

Preheat the oven to 350 degrees F. Lay 6 12 x 18 in sheets of aluminum foil on the countertop and divide the potatoes, onions, garlic and herbs among the sheets. Season with salt and pepper. Cover each with another sheet of foil and fold into 6 tight packages. Transfer to 2 baking sheets and bake for about 45 minutes, until the potatoes are fork-tender. Take care when opening the foil packages; the escaping steam is hot. Remove the potatoes to a serving plate and serve immediately.

In a saucepan, bring the chicken broth, rice, garlic, lemon zest and lemon juice to a boil over high heat. Cover, reduce the heat and simmer for 20 to 25 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat, season with pepper, stir in the dill and scallions and fluff with a fork. Serve immediately.

Combine pineapple & cheese. In separate bowl, combine sugar & flour. Stir into pineapple mixture. Pour into 2 quart casserole. Top with cracker crumbs. Pour melted margarine on top. Bake at 350 degrees for 30 minutes.

In a saucepan, combine the rice, chicken broth, onion and garlic and bring to a boil over high heat. Cover, reduce the heat and simmer for about 15 minutes, or until rice is tender and the liquid is absorbed. Transfer to a bowl, add the walnuts, tarragon and parsley and toss well. Serve immediately.

Scrub potato with a brush and wash rinse clean with water. Slice potato and boil for 16-20 minutes. Drain off water and add butter. Let cool and enjoy.

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 45 minutes. 6 servings.

Preheat the oven to 350 degrees F. Scrub the potatoes, place in a shallow roasting pan and roast for 1 hour. While still hot, halve or quarter any that are not bite-sized. Immediately transfer the hot potatoes to a medium bowl. Toss with the arlic, oil, mint and salt and pepper. Taste and adjust the seasonings. Serve immediately or at room temp.

In a nonstick skillet, combine the ingredients, except the salt and pepper, and cook over medium-high heat for 10 to 15 minutes, stirring occasionally, until the zucchini wilts and begins to brown. Season with salt and pepper. Serve immediately.