Vegetables, Sides, Pasta
Richard's Famous Holiday Brussels Sprouts
Brussels sprouts become crunchy and sweet when oven roasted.
Brussels Sprouts, rinsed and stem end trimmed(about 1 lb)
Butternut squash, cut in bite size chunks (about 1 small squash)
2 T. Extra virgin olive oil
1 tsp. Richard's Famous Garlic Salt
1/4 C. dried cranberries, low sugar
1/4 C. walnut pieces
2 T. real maple syrup
Preheat oven to 400 degrees.
Place Brussels Sprouts in a mixing bowl. Toss with 1 T. olive oil. Add 1/4 tsp. Richard's Famous Garlic Salt and toss well.
Cut each Brussels Sprout in half through the stem end and place face down on half of a large cookie sheet sprayed with cooking spray. Toss squash chunks in a bowl with 1 T. olive oil and 1/2 tsp. Richard's Famous Garlic Salt. Place in one layer on other side of the cookie sheet. Roast in oven for 20 minutes, then turn vegetables over. Roast for 5 minutes more, then sprinkle with walnut pieces and roast another 5 minutes. Remove from oven, drizzle with about 2 T. real maple syrup. Place in a serving dish and sprinkle dried cranberries over the top.
Richard's Famous Buccatini with Bacon
Pasta tossed with breadcrumbs, kale and bacon in a delicate parmesan cream sauce, authentically seasoned with handcrafted garlic salt. Yes, please!
Prepare 12 oz. of Buccatini pasta al dente, according to package directions. Set aside 1/2 C. pasta water. Drain and return to pan.
Meanwhile, cook 3 slices of preservative-free bacon in the microwave according to package directions (or fry in a skillet). Drain until crisp.
Drain any fat and crumble bacon. Set aside.
Saute two big handfuls of baby kale with 1 T. olive oil in a saute pan until wilted. Sprinkle with 1/2 tsp. Richard's Famous Garlic Salt and mix well.
Add kale to the pasta. Stir in 2 T. melted butter, 1 T. olive oil, 1/4 C. seasoned Italian breadcrumbs, 1/4 C. parmesan cheese, 1/4 C. half'n'half, 1/2 C. pasta water, pinch of Richard's Famous Garlic Salt, crumbled bacon. Mix well and place in serving bowl. Serves 4-6.
Richard's Famous Baked Sweet Potato Fries
Easy, good-for-you fries!
Preheat oven to 425 degrees.
Peel 4 medium size sweet potatoes. Rinse under cold water, pat dry.
Cut into long strips. Place in a bowl.
Melt 2 T. organic, unrefined Coconut Oil in microwave; it will only take a few seconds, so be careful. Pour the melted oil over the sweet potato strips and toss together until evenly coated.
Lightly spray a baking sheet with Olive Oil cooking spray.
Arrange sweet potato strips on baking sheet in a single layer.
Lightly sprinkle with 1/4 tsp. Richard's Famous Garlic Salt over the top of the sweet potatoes. (Original flavor, or Firecracker if you prefer).
Bake on middle rack in hot oven for about 30 minutes, or until tender and a bit crispy around the edges.
You can broil the fries for a few minutes longer to make them crunchier. Serve right away.
They will become softer as they sit, but they are still delicious. We like to eat them with ketchup, but a sprinkle of cinnamon sugar is nice, too, if you like it sweet. Serves 4.
Richard's Famous Maple Cinnamon Apples & Onions
This makes a beautiful side dish for chops and roasts, especially grilled pork chops or roast pork. When fall apples are bountiful, make a big delicious batch. This dish is good hot, cold, or room temperature. This recipe was inspired by Laura Ingalls Wilder's "Apples 'n' Onions." But our version does not contain bacon drippings, sugar, or butter.
Core 4 apples and cut each apple into 8 wedges. We used Granny Smith and Gala apples. Peel and thinly slice one medium onion. In a large skillet, add 1/4 C. water. Turn heat to medium high and add apples and onions. Cook until apples are tender, about 15-20 minutes, stirring occasionally. If the water evaporates, add 1 or 2 more Tablespoons. Add 4 Tablespoons real maple syrup, 1/2 tsp. ground cinnamon, and 1/4 teaspoon Richard's Famous Garlic Salt. Stir until the mixture is evenly coated. You can top with a drizzle of maple syrup and an extra sprinkling of cinnamon to garnish, if desired. Serves 4.
Richard's Famous Garlic Mashed Potatoes
These delicately seasoned creamy mashed potatoes are the ultimate comfort food. Using Richard's Famous Garlic Salt makes it easy, and a bit of cream cheese makes them super smooth. This recipe serves 4.
Peel, cut into 8th's, and boil 4 medium potatoes; we used Idaho potatoes. Cook until tender when tested with a fork, about 15-20 minutes. Drain potatoes and place in a mixing bowl. Mash potatoes with an electric mixer (you could also use a hand-masher). Add 1/2 C. Half 'n' Half (or you can substitute milk); 2 T. butter; 1 T. cream cheese (we use the 1/3 less fat variety); 1/2 tsp. Richard's Famous Garlic Salt. Mix thoroughly until smooth and creamy. Serve immediately with a pat of butter, or gravy, if desired.
Richard's Famous Sautéed Asparagus
These asparagus are extra flavorful! They can be sautéed, or cooked on a hot grill. Simply snap off tough ends of the asparagus, wash, and toss in about 1 T. olive oil. Sprinkle with about 1/4 tsp. Richard's Famous Garlic Salt®. Cook in a hot grill pan or iron skillet over medium high heat, turning to make sure they cook evenly. Add a little water to keep them from blackening. Or place on a wire rack over hot coals , turn, and cook until done. Sprinkle with a little parmesan cheese, if desired. That's it! Simple and delicious!
Richard's Famous Honey-glazed Roasted Brussels Sprouts & Sweet Potatoes with Pomegranate Seeds
Preheat oven to 400 degrees Farenheit. A salty-sweet nutritional powerhouse dish.
Wash Brussels Sprouts, trim stem end, cut in half lengthwise. Peel sweet potatoes and cut into cubes. Place vegetables in large mixing bowl. Drizzle with extra virgin olive oil until lightly coated. We used about 2 Tablespoons. Sprinkle with about 1/2 tsp. Richard's Famous Garlic Salt. Toss together. Spread in single layer on a cookie sheet sprayed with cooking spray. Roast in oven for 35-40 minutes, turning once after 20 minutes. Check for doneness. Potatoes should be tender, and Brussels Sprouts should be tender with slightly crispy edges. Remove from oven and spoon vegetables onto serving platter. Drizzle with honey and sprinkle with fresh, cold pomegranate seeds. Serves 6.
Richard's Famous Three Cheese Mac 'n' Cheese
Our Mac ‘n’Cheese is a flavorful, comforting side dish on a chilly day. It can be baked as a casserole, or made into Mac ‘n’ Cheese Muffins as an appetizer or game day food (see recipe that follows this).
Cook 1-lb. package of elbow macaroni according to package directions in a large pot for al dente pasta. Drain and return cooked macaroni to pan. Preheat oven to 350 degrees.
In a deep sauce pan mix together 4 T. of a mild cooking oil (we used non-GMO Walnut Oil) and 4 T. flour. Turn heat to medium and whisk them together until smooth. Cook the flour mixture for about 1 minute. Slowly add 4 Cups of organic milk, whisking constantly. Over medium heat, cook this white sauce mixture until thickened, mixing frequently with whisk so the bottom does not burn and the mixture remains smooth. When thickened and bubbly, add 3 Cups of grated Cheddar Jack cheese blend, ¼ C. grated Parmesan cheese, and 1/4 tsp. Richard’s Famous Garlic Salt. Whisk until incorporated and smooth. Remove from heat.
Pour cheese sauce over cooked macaroni in pot. Stir. Add ½ C. milk. Stir. This helps keep the mixture creamy since the pasta will absorb some of the sauce. Place macaroni in a casserole dish that has been sprayed with olive oil cooking spray. In microwave safe cup, melt 2 T. butter. Add ½ C. of Italian seasoned breadcrumbs and mix together. Spoon Buttered crumbs over macaroni and add a very light sprinkle of the grated cheddar blend. Bake in center of oven for about 15 minutes until top is browned. Serves 6-8.
RIchard's Famous Mac 'n' Cheese Muffins
To make Mac ‘n’Cheese Muffins, spoon cooked macaroni & sauce (recipe above) into muffin tins sprayed with olive oil spray. Bake about 30 minutes at 350 degrees, depending on the size of the muffin tins. They should be nicely browned and firm. Let muffins cool for about 15 minutes before removing from pan so they will hold their shape.
Gluten-free Sweet Potato Noodles Fettucine Alfredo
Noodles with the sweet goodness of sweet potatoes cooked in one pot with a cheesy sauce.
Here's how we made this great dish: Wash and peel 3 large sweet potatoes. Place each potato in a spiralizer to create fettucine-size sweet potato noodles; set aside. In a dutch oven or large pot, place 1 1/2 C. of organic half 'n'half, 2 T. butter (we use the kind made with olive oil), 1/4 tsp. Richard's Famous Garlic Salt, 1/2 C. grated Parmesan cheese, 2 T. reduced-fat cream cheese. Heat the sauce mixture until butter and cheese is melted and sauce is hot, but not boiling. Add the noodles to the sauce and cook over medium to medium-low heat until the noodles are just tender. For us that was about 10 minutes since we like the noodles al dente. You can cook longer for softer noodles, if desired. If the mixture becomes too dry, add a bit more liquid (milk or half 'n' half) until it is the creamy consistency you like. This makes two main course servings or 4 side dishes. Eat immediately. Serves 4.
Richard's Famous Pasta Primavera
This recipe is very quick, easy, and absolutely delicious! Use your choice of vegetables, fresh or frozen.
Put 1 T. olive oil in a large saute pan.
Prepare vegetables: peeled, sliced onions cut into rings; peeled, sliced carrots; zucchini cut into 1/2" slices. Turn the burner to medium-high heat and immediately add prepared vegetables. Cook for about 5 minutes, stirring frequently.
Add 1 large can of diced or whole tomatoes, 1/2 tsp. Richard's Famous Garlic Salt, 1 T. brown sugar, 2 T. Half 'n' Half or milk, 1 tsp. dried oregano, 1/2 tsp. sage, 2 T. Parmesan cheese, and 1 T. dried parsley. Continue to cook vegetables over low heat until vegetables are just tender. Serves 4.
While vegetables finish cooking, bring salted water to a boil in a deep pan and cook 2 ounces of thin spaghetti per person according to package directions. When spaghetti is al dente, remove two ladles of the pasta water and add to the primavera sauce; stir. Drain spaghetti in a colander. Place the spaghetti onto plates.
Add a small handful of baby spinach to the primavera for about one minute, until wilted. Ladle the hot primavera sauce over the spaghetti. Sprinkle with extra Parmesan cheese, chopped fresh parsley, and chopped fresh basil.
Easy Oven Roasted Potatoes
Crisp on the outside, tender on the inside, lightly seasoned, these potatoes are the perfect accompaniment to your meats and poultry dishes. The leftovers make great home fries, so cook extra! Use scrubbed red bliss potatoes or peeled baking potatoes.
Cut potatoes into bite size chunks. Spread evenly across a heavy cookie sheet or flat bottom roasting pan. Drizzle with a little olive oil and toss potatoes until they are evenly coated. Lightly sprinkle about ½ tsp. dried rosemary across the potatoes, or lay sprigs of fresh rosemary over the potatoes. Using a spoon, place a small amount of Richard’s Famous Garlic Salt® in the palm of your hand. Using the fingers of your other hand, pinch up a small amount of the garlic salt and lightly sprinkle across the top of the potatoes to taste--between About 1/2 tsp., to taste, for 4 servings.
Place cookie sheet in preheated 400 degree oven on bake, (or convection roast). About half way through, use a spatula and turn potatoes. Check for doneness after 40 minutes by inserting a fork; potatoes should be tender inside but slightly crispy outside. Cook until lightly browned, up to 1 hr.
Zoodle Chicken Chow Mein
We love zoodles! Quick to make; the flavorful sauce for this spiralized zucchini dish is delicious!
Using a prepared cooked broiler chicken from the store, cut off the white meat and cut into bite-size cubes. Set aside.
Cut 4 stalks of celery into thin slices. Thinly slice 1 white onion. Set aside.
We used prepared grated carrots from the store, but you can also grate your own to make about 2 Cups. Set aside.
Spiralize 1 large zucchini into long noodles (zoodles); set aside. (Or use 2-3 small zucchini).
Make the sauce: In a small bowl combine 1/8 C. Tamari sauce (or soy sauce), 1/4 C. water, 1/8 tsp. Richard's Famous Garlic Salt, 1 tsp. dehydrated ginger flakes (or use chopped fresh ginger), 2 T. brown sugar. Mix well until sugar is dissolved. Stir in 2 T. cornstarch and mix until smooth.
In a wok or Dutch oven pan, add 1 T. mild cooking oil (we used walnut oil). Turn on the heat to medium-high and add celery, onions and carrots. Stir. Add a tablespoon of water if the vegetables begin to stick as they cook. Cook until just tender crisp--about 4 minutes. Remove from pan. Next add the zoodles to the pan with 1 T. water and cook for about 4-5 minutes on medium high heat until noodles just begin to soften. Add the cooked chicken, stir until chicken is heated through. Add carrots, celery and onions. Immediately add the sauce and cook until the sauce bubbles and thickens. Stir well and serve immediately. Be careful not to overcook the vegetables. They should be 'al dente' and have a slight crunch.
Mixed Vegetable Stir Fry
Simple, tender vegetables cooked quickly in a skillet or wok are delicious, fresh and flavorful with Richard's Famous Garlic Salt®.
So easy: Wash, peel and cut vegetables of your choice into bite-size pieces. Try any combination of fresh carrots, zucchini, summer squash, sweet peppers, onions, green beans, broccoli, cauliflower. Place about 1 T. of olive oil in a large skillet or wok. Heat the oil for about 20 seconds over medium high heat and add all the vegetables. Stir. As the vegetables cook, continue to stir. If needed, add a little water to prevent sticking. Before the vegetables are cooked through, sprinkle with 1/4 tsp to 1 tsp RIchard's Famous Garlic Salt® or to taste. Serve hot, or refrigerate and serve cold on salads. Leftovers are great to add to broth for a quick veggie soup, too.
Richard’s Famous Grilled Corn On The Cob
This is how we cook fresh corn on the cob in our family. It’s quick, easy and lip smacking good! Sprinkle unhusked corn with water, cook in the microwave on high for about 2 minutes per ear, about half-way tender. After microwave cooking is complete, pull down the husk on each ear, brush with a little extra virgin olive oil, and sprinkle lightly with Richard’s Famous Garlic Salt® to taste. Close the husk back up and wrap in aluminum foil. Grill on rack over hot coals for about 4 minutes or until done, turning corn after 2 minutes. Remove husk and silks, and serve with a pat of melted butter on top.
Stir Fry Veggies with Cheese
Simple, tender vegetables cooked quickly in a skillet or wok are delicious, fresh and flavorful with Richard's Famous Garlic Salt®.
So easy: Wash, peel and cut vegetables of your choice into bite-size pieces. Try and combination of fresh carrots, zucchini, summer squash, sweet peppers, onions, green beans, broccoli, cauliflower. Place about 1 T. of olive oil in a large skillet or wok. Heat the oil for about 20 seconds over medium high heat and add all the vegetables. Stir. As the vegetables cook, continue to stir. If needed, add a little water to prevent sticking. Before the vegetables are cooked through, sprinkle with 1/4 - 1/2 tsp RIchard's Famous Garlic Salt® depending on number of servings. Add a little cheese, such as 1 slice of white American cheese, ¼ C. of grated cheddar cheese, or 2 T. grated parmesan cheese. Stir until melted and serve immediately. Frozen vegetables can be used instead of fresh; just increase cooking time and add a little water once vegetables begin to cook. Serves 4-6.
Richard's Famous Ratatouille
This dish is so simple! Delectable fresh vegetables cook in their own fantastic broth, seasoned with grated cheese and Richard's Famous Garlic Salt®. It makes an amazing side dish, and it is also yummy over hot pasta. Eat your veggies!
Cut into rustic chunks your choice of fresh vegetables: zucchini, summer squash, onions, sweet peppers, fresh tomatoes.
Place in a pot or wok with about 1 cup of water. Turn heat to high, and stir as veggies begin to cook. Add more water as needed so veggies don't stick. Once veggies begin to soften, turn heat to medium-low. Cover the pot for quicker cooking, but keep an eye that there is still water in the pan. When almost done, after about 15 minutes, add a big handful of baby spinach, ½ tsp. oregano, 1/4 tsp. Richard's Famous Garlic Salt, and a good sprinkling of grated Parmesan cheese. Stir well. Simmer til spinach is wilted and veggies are cooked through. For extra richness, stir in 1 T. of extra virgin olive oil. Awesome the next day, too--if there are any leftovers, which is doubtful. :)