Sensational Sides

Cheesy Cauliflower Mashed Potatoes:
2 medium heads of cauliflower (about 2 lbs each)
1/4 + cup milk (more or less for desired consistency)
1-2 cups hot mashed potatoes
1 1/2 cups shredded sharp Cheddar cheese
Salt and pepper to taste
Season to taste with snipped herbs: rosemary, chives, thyme, etc

Pre-heat oven to 400 degrees. Break cauliflower into small florets and steam until tender.
Mash cooked cauliflower with milk as you would mash potatoes. Stir in 1-2 cups mashed
potatoes (up to half potatoes half cauliflower) and half the cheese. Add additional milk for
desired consistency; season to taste. Scoop Cauliflower and potatoes into mounds in
baking dish, sprinkle with remaining cheese and bake until hot throughout and cheese is
golden brown. . (Alternate cooking method, cook cauliflower and potatoes together.)

Sautéd Green Beans and Mushrooms:
1 pound green beans
4 ounce portabella mushroom
1-2 tablespoons butter
1/4 cup water
1 clove crushed garlic, more or less to taste
Salt and pepper to taste
2-3 teaspoons lemon juice
1-2 tablespoons pine nuts

Snip the ends off the green beans, wash and set aside.
Cut mushroom into cubes. In a large skillet sauté mushrooms in 1-tablespoon butter until
lightly browned on edges. Place mushrooms in a bowl and set aside. Add green beans to
skillet, add 1/4-cup water, cover and simmer 4-6 minutes. Remove lid from pan and cook
until moisture evaporates. Add 1-2 teaspoons butter and garlic; stir fry until almost crisp
tender (as needed, periodically cover with a lid to generate moisture). Add mushrooms, salt
and pepper to taste, continue to cook until beans are crisp tender. Place in serving bowl,
squeeze approximately 1/2 lemon over beans, sprinkle with pine nuts and serve.

Crispy Butter Pecan Sweet Potatoes:
3-4 sweet potatoes
1/4 cup melted butter
Salt to taste
2 tablespoons brown sugar
1/4 cup coarse chopped pecans
Dash Cayenne pepper

Preheat oven to 400 degrees; line baking sheet with parchment paper.
Peel sweet potatoes and cut into 1/2-inch thick slices. Brush potatoes with 2-tablespoons
melted butter. Arrange slices on baking sheet. Sprinkle with salt to taste. Bake 15 minutes,
turn slices; bake 15 minutes longer or until tender. (May refrigerate at this point and finish
later). Mix together remaining 2-tablespoons butter with the brown sugar; brush over
sweet potatoes. Lightly sprinkle with cayenne pepper (to taste). Sprinkle with chopped nuts;
bake 10 minutes longer or until glaze is crisp.

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