Apple Crisp

For a super easy and tasty dessert or even a sweet side dish, try this slow-cooker apple crisp. Use an all-purpose cooking apple like Granny Smith, Fuji, or Braeburn. Cooking with a slow-cooker makes this dish so easy! Just put everything in the slow-cooker pot, stir together, sprinkle the “crisp” topping over top, and let the slow-cooker do all the work. Serve with a scoop of vanilla ice cream and enjoy!

Source: Apple Crisp, Southern Living Slow-Cooker Cookbook

Ingredients

8 large Granny Smith apples, peeled and sliced (about 4 pounds)

1½ cups all-purpose baking mix, divided

1 cup firmly packed light brown sugar, divided

2 teaspoons lemon juice

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

5 tablespoons butter, cut into pieces and divided

Vanilla ice cream

Directions

Combine apples, ½ cup baking mix, ½ cup brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg, tossing to coat. Add 3 tablespoons butter. Spoon into a lightly greased 5-quart slow cooker.

Combine remaining 1 cup baking mix and remaining ½ cup brown sugar; cut in remaining 2 tablespoons butter with a pastry blender until crumbly. Sprinkle evenly over apple mixture.

Cover and cook on low for 7½ hours or until apples are tender and topping is golden. Serve with ice cream.

Garlic-Roasted Cauliflower

This cauliflower side dish threatens to steal the show from the main dish. Vegetables are always so much more flavorful when you roast them, and cauliflower is no different, especially when roasted with a head of garlic. The garlic imparts a complementary sweet flavor.

Source: Garlic-Roasted Cauliflower, Barefoot Contessa How Easy Is That?

Ingredients

1 whole head of garlic, cloves separated but not peeled

1 large head of cauliflower, trimmed and cut into large florets

4 ½ tablespoons good olive oil, divided

Kosher salt and freshly ground black pepper

¼ cup minced fresh parsley

3 tablespoons pine nuts, toasted

2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 450 degrees F.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1½ tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another ½ teaspoon of salt, toss well, and serve hot or warm.

Roasted Summer Vegetables

Even though summer is long gone, don’t let the name of this dish fool you. Roasting vegetables can be done any time of year. It’s so easy to do, and this method of cooking really enhances the sweet flavors of the vegetables. This Barefoot Bloggers selection is wonderful as a side dish.

Source: Roasted Summer Vegetables, Barefoot Contessa How Easy Is That?

Ingredients

2 medium zucchinis

1 red bell pepper, preferably Holland

1 yellow or orange bell pepper, preferably Holland

1 fennel bulb

1 small red onion

2 tablespoons good olive oil

1 tablespoon minced garlic (3 cloves)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 sprigs fresh thyme

Directions

Preheat the oven to 375 degrees F.

Trim the ends of the zucchinis and cut them diagonally in ¾-inch-thick slices. (The slices will seem large, but they’ll shrink while they cook.) Cut the peppers lengthwise in 1½-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in ¼-inch-thick rounds, leaving the slices intact.

Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they’re crowded, they’ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.

Couscous with Toasted Pine Nuts

Couscous is one of the easiest sides to make. This dish had a great flavor, and the toasted pine nuts added a nice crunch. I served this with chicken, but it would also work well with fish or pork.

Source: Couscous with Toasted Pine Nuts, Barefoot Contessa How Easy Is That?

Ingredients

4 tablespoons (½ stick) unsalted butter

2 cups chopped yellow onion (2 onions)

3 cups chicken stock, preferably homemade

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 cups couscous (12 ounces)

½ cup pine nuts, toasted

½ cup minced fresh parsley

Directions

Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.

Chipotle Smashed Sweet Potatoes

What a simple and tasty side dish that is so full of flavor! With only five total ingredients, this dish is easy to prepare. The chipotle pepper gives just a hint of spicy flavor, a nice contrast against the sweet potatoes. I served mine with pan-seared salmon, but this side dish would also go well with chicken or pork tenderloin. Delish!

Source: Chipotle Smashed Sweet Potatoes, Alton Brown

Ingredients

2 large sweet potatoes, peeled and cubed

2 tablespoons unsalted butter

1 whole canned chipotle pepper in adobo sauce, chopped

1 teaspoon adobo sauce from can of peppers

½ teaspoon salt

Directions

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Summer Squash Gratin

We had received so many summer squash in our CSA box, so I thought a gratin would be perfect. This recipe, from Heidi Swanson’s 101 Cookbooks fabulous blog, is perhaps the best tasting squash dish I’ve had. There is so much flavor with the summer squash, fresh herbs, garlic, and cheese. The squash is not mushy as is common in squash casseroles, and the bread crumb topping is sublime with a wonderful crunchy texture. I highly recommend using the freshest ingredients possible for this recipe, because the flavors are so simple and yet you can taste each element of the dish. This is a side dish that tries to outshine the main dish!

Source: Summer Squash Gratin, 101 Cookbooks

Ingredients
Zest of one lemon

1 ½ pounds summer squash or zucchini, cut into ⅙-inch slices

½ teaspoon fine grain sea salt
¼ cup fresh oregano leaves

¼ cup fresh Italian parsley

1 large garlic clove, chopped

¼ teaspoon fine grain sea salt

Pinch of red pepper flakes

½ cup extra-virgin olive oil
¼ cup unsalted butter

2 cups fresh whole wheat bread crumbs*

½ pound waxy potatoes, sliced transparently thin
¾ cup grated Gruyere cheese, grated on a box grater

Directions
Preheat oven to 400 degrees F and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, ¼ teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and ⅔ of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes—it will really depend on how thinly you sliced the squash and potatoes—and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor.

Crispy Pesto Potatoes

Our CSA box contained so much basil this week, so I used it to make pesto. I also used the CSA potatoes for this recipe. Seriously, recipes don’t come easier than this. The potatoes come out of the oven crispy and so flavorful. Super easy and tasty side dish!

Source: Crispy Pesto Potatoes, Allrecipes.com

Ingredients
1 ½ pounds baby red potatoes, halved, cooked and drained
¼ cup basil pesto, homemade or store-bought

Directions
Preheat broiler. Line a baking sheet with heavy-duty foil. Place hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet. Broil about 5 inches from heat for 4 to 5 minutes or until potatoes are lightly browned.

Zucchini Pancakes

This side dish is a fun and tasty way to prepare zucchini. It really doesn’t take much time or effort to make, either. The outcome is a beautifully browned and buttery soft green-speckled pancake. What a great way to eat your vegetables!

Source: Zucchini Pancakes, Barefoot Contessa

Ingredients
2 medium zucchini (about ¾ pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Directions
Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) sauté pan over medium heat and melt ½ tablespoon butter and ½ tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Oven-Baked Sweet Potato Fries

I love sweet potatoes, prepared any way, and these “fries” are a nice healthy alternative as a side dish with your favorite grilled burgers. Even better, these “fries” only require four ingredients! Be careful, though, because you’ll keep coming back for more!

Source: Oven-Baked Sweet Potato Fries, Cat Cora

Ingredients
1 ½ pounds sweet potatoes , peeled and cut into ½-inch-wide strips
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon dried Italian herb seasoning

Directions
Preheat oven to 425°F. Line a baking sheet with aluminum foil coated with cooking spray.Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.

White Beans with Herbs and Tomatoes

This savory side dish is a beautiful combination of flavors—shallots, garlic, tomatoes, wine, and fresh herbs—against the backdrop of cannellini beans. So tasty, this dish goes well with fish. I served it with Flounder Fillets with Spinach-Parmesan Stuffing.

Source: Stonewall Kitchen Harvest

Ingredients
1 ½ tablespoons olive oil
2 garlic cloves, very thinly sliced
1 large shallot or small onion, very thinly sliced
⅛ teaspoon sea salt, or to taste
Generous grinding of black pepper
One 19-ounce can white cannellini beans, drained and rinsed
1 tablespoon chopped fresh rosemary
1 ½ tablespoons very thinly sliced fresh basil
¼ cup dry white wine
1 large, ripe tomato, coarsely chopped (about ½ cup)

Directions
In a large skillet, heat the oil over medium-low heat. Add the garlic and shallot and cook, stirring frequently, for 8 minutes, until pale golden in color. Add the salt and pepper, the drained beans, rosemary, and basil and cook, stirring, for another 3 minutes. Raise the heat to medium and add the wine; simmer for 3 minutes. Add half the chopped tomato and cook for another 2 minutes. Remove from the heat and stir in the remaining tomato. Taste for seasoning. (The dish can be made several hours ahead of time; cover and refrigerate until ready to use. Reheat before serving.)

Basmati Rice

This basmati rice was a great side dish! The onions were a nice addition to offer texture and a buttery sweet flavor. The rice was fluffy and light and a perfect accompaniment with dinner.

Source: Basmati Rice, Barefoot Contessa

Ingredients
1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 ¾ cups water
1 ½ teaspoons kosher salt
¼ cup sliced scallions
1 tablespoon minced fresh parsley

Directions
Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

Roasted Carrots

Roasting really brings out the flavor of vegetables, and it couldn’t be any easier to prepare! It’s a simple toss with olive oil, salt, and pepper before going into a hot oven. The trick is to keep the carrot pieces similar in size so that they cook evenly. A tasty and simple side dish!

Source: Roasted Carrots, Barefoot Contessa

Ingredients
12 carrots
3 tablespoons good olive oil
1 ¼ teaspoons kosher salt
½ teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions
Preheat the oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 ½-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Mediterranean Couscous Salad

I love couscous, especially the Israeli variety. This dish was a great side dish as part of our Christmas dinner. Not only was it beautiful with the various colors from the cranberries, fresh herbs, and almonds, but it was also delicious.

Source: Mediterranean Salad, Giada De Laurentiis

Ingredients
3 tablespoons extra-virgin olive oil, plus ¼ cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
½ cup chopped fresh mint leaves
¼ cup dried cranberries
¼ cup slivered almonds, toasted

Directions
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Cauliflower and Celery Root Mash

I’ve made cauliflower mash and celery root mash as separate dishes before, but I thought it would be good to combine the two vegetables. Celery root, or celeriac, is an ugly, lumpy root ball from the celery family (it's not the familiar celery, though). While the outside of this root is unattractive, the unique flavor is fresh and mild with the texture of a potato. This side dish is a wonderful healthy alternative to mashed potatoes, without sacrificing any flavor.

Ingredients
1 large head cauliflower, florets removed
1 celery root, peeled and diced
2 large cloves garlic, peeled and smashed
2 tablespoons butter
½ cup milk
1 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper

Directions
Place cauliflower, celery root, and garlic in a large stock pot and cover with water. Bring to a boil and allow vegetables to cook until soft enough to pierce easily with a knife, about 15 minutes.

When vegetables are done, drain and place in a food processor. Add butter, milk, and thyme. Process until smooth. Salt and pepper to taste.

Caramelized Butternut Squash

I was so excited to make this Barefoot Bloggers Recipe Challenge with the fresh butternut squash from my CSA bag, and it was so fast and easy to prepare. The butter and brown sugar simply enhanced the natural velvety sweet flavor of the butternut squash. This side dish was so delicious, I kept sampling pieces of butternut squash right from the pan.

Source: Caramelized Butternut Squash, The Barefoot Contessa Cookbook

Ingredients
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
¼ cup light brown sugar, packed
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 ¼ to 1 ½-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Chipotle Smashed Sweet Potatoes

This side dish was a different take on mashed sweet potatoes. The flavor is an interesting and complex mix of the creamy sweetness of the sweet potatoes and the smoky spiciness of the chipotle pepper. Tasty!

Source: Chipotle Smashed Sweet Potatoes, Alton Brown

Ingredients
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
½ teaspoon salt

Directions
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Kale Gratin with Pancetta

I was excited to see kale in our CSA bag. Last time we got kale, I made Rachael Ray’s Portuguese Chouriço and Kale Soup, which was delicious. But I wanted to do something different this time, and I found another Rachael Ray recipe to try. Once the kale cooks down, it loses much of its volume. This recipe makes a small but scrumptious side dish. The caramelized pancetta and grated cheese round out the flavor of this dish.

Source: Kale Gratin with Pancetta, Rachael Ray

Ingredients
1 ¼ to 1 ⅓ pounds kale, stems stripped and chopped, about 6 cups
Salt
3 tablespoons extra-virgin olive oil
¼ pound pancetta, chopped into ½-inch pieces
1 cup cream
2 cloves garlic, smashed and chopped
⅛ teaspoon grated nutmeg, eyeball it
Black pepper
½ cup breadcrumbs
½ cup grated Parmigiano-Reggiano or Pecorino Romano

Directions
Preheat the broiler but place the oven rack on the second shelf down from the heat source.
Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes; drain and dry the greens.

Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about ½ to ⅔ cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole.

Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes.

Sautéed Hakurei Turnips and Choi Sum

When I received these new farm fresh vegetables in this week’s CSA bag, I was eager to try them. Sweet flavored hakurei turnips can be enjoyed raw or cooked. Choi sum, related to bok choy and also called Chinese sprouting broccoli, has stems that are tender and succulent with a mild flavor. I wanted to prepare these veggies in a simple side dish recipe to highlight the flavors. I served these alongside a mild flaky white fish for a healthy dinner.

Adapted from: Speedy Sautéed Hakurei Turnips and Greens, Deborah Geering

Ingredients
1 bunch hakurei turnips with greens
1 bunch choi sum

½ tablespoon olive oil

½ tablespoon butter

Salt and pepper to taste

¼ cup white wine

Directions
Rinse the turnips, greens, and choi sum well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size. Cut the choi sum into 2-inch pieces.

In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. Remove the turnips from the pan. Add the greens and choi sum to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

Hot and Smoky Baked Beans

I know this ingredient list is a little long, but this recipe couldn’t be easier. After cooking the bacon, it’s really just a matter of mixing together the remaining ingredients, pouring into a baking dish, and baking until beautifully browned and bubbly!

Source: Hot and Smoky Baked Beans, Bon Appétit, July 1999

Ingredients
6 bacon slices
1 ½ cups chopped onion
1 ¼ cups purchased barbecue sauce
¾ cup dark beer
¼ cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
6 15- to 16-ounce cans Great Northern beans, drained
Chopped fresh parsley

Directions
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 ½ tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Sprinkle with parsley and serve.

Green Tomato and Vidalia Onion Gratin

Since we received Aunt Ruby’s German Green tomatoes in our CSA bag, I wanted to do something special with them. I knew this recipe was what I was looking for. As I assembled the baking dish, layering the sliced green tomatoes with the caramelized onion stacks, crumbling the bacon, sprinkling the cheddar cheese, and finally topping with the bacon-dripping laced bread crumbs, I could not wait to taste this indulging concoction!

The gratin was beautifully browned and bubbling when I pulled it from the oven. When I cut into it, though, there was a fair amount of liquid, likely due to my very large, ripe green tomatoes. Luckily, the flavors were all there—absolutely delicious. Next time, I’ll try to draw out some of the liquid in the tomatoes beforehand.

Source: Green Tomato and Vidalia Onion Gratin, Claire Robinson

Ingredients
¼ pound bacon
1 cup fresh bread crumbs
2 large Vidalia onions, peeled and sliced into ¼-inch thick rounds
4 large green tomatoes, sliced ¼-inch thick
Kosher salt and freshly cracked black pepper
6 ounces sharp white Cheddar, grated, about 1 ½ cups

Directions
Preheat the oven to 350 degrees F.

Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.

To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil.