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SIDE DISHES
 OVEN
ROASTED ASPARAGUS
Nothing could be simpler or more delicious
than freshly roasted asparagus out of the Wood Stone oven. They will
be bright green with bits of brown and will have a perfect al dente
crispness.
BELGIAN
ENDIVE AND HAM GRATIN
The Wood Stone oven does a lovely job with
this classic Belgian gratin. Gruyère provides a nutty counterpoint.
ROOT
VEGETABLE GRATIN
For this recipe you can take advantage of
your oven’s heat up time to make the béchamel sauce. Allowing the
aromatics to steep in the milk and then into the sauce is a great
flavor enhancing technique you’ll use again and again.
CRISPY
KALE
This quick and easy
preparation will make a kale fan out of even the most reluctant
greens eater. A cross between a side dish and a snack food, we
sometimes call them Kale Chips and just munch them by the handful as
they emerge from the oven.
SAVORY
MUSHROOM BREAD PUDDING WITH PROSCIUTTO CRISPS
This tasty dish highlights
beautifully caramelized mushrooms from the Wood Stone oven. If
you’re looking for a vegetarian entrée, simply leave off the
prosciutto crisps at the end.
BAKED
SQUASH WITH ALMOND PERSIMMON PICADA
Butternut squash rounds
roasted quickly in the Wood Stone oven become beautifully
caramelized and are finished with a topping of spiced ground almonds
and Fuyu persimmons. We think you’ll enjoy our Mediterranean take on
a classic American Thanksgiving vegetable.
OVEN
ROASTED RATATOUILLE
The beautiful summer
vegetables in this classic dish are roasted separately and then
combined before a final warming to meld the flavors together.
ROASTED
ENDIVE SALAD WITH SNAP PEAS
This salad is a “snap” to put
together…5 minutes in the oven for the endives and a quick blanch on
the peas, resulting in a beautifully plated salad with bright, fresh
flavors.
APPLE
CHEDDAR CORNBREAD COBBLER
This is the perfect brunch
dish…sweet and savory and fresh from the oven.
SPINACH
SALAD WITH LEMON VINAIGRETTE
A basic salad recipe that will go with almost any pizza menu.
SLICED
CUCUMBER SALAD WITH MINT
This simple and refreshing
combination pairs perfectly with Cold Poached Salmon with Green
Goddess Sauce.
ROASTED
FIGS
We love these served with Spiced Duck Breast. Or try serving them
warm with fresh goat cheese and baguette slices.
ROASTED
BUTTERNUT SQUASH, SHALLOTS, AND WILD MUSHROOMS
The combination of these three vegetables makes for a very tasty
side dish for any fall meal.
BLUE
LAKE BEAN, ROASTED FIG AND HAZELNUT SALAD
If you’re roasting figs for an appetizer, or to serve with Spiced
Duck Breast, go ahead and roast extra so you’ll have a head start on
this tasty, sweet, and nutty salad for the next day.
CREAMY
GREEN BEANS, ONIONS AND MUSHROOMS WOOD STONE STYLE
Here's our oven roasted take on a time honored holiday side dish. No
need to wait for a holiday however; this would be a welcome addition
to any dinner table.
POTATO
AND ONION GRATIN
A gratin is comfort food at its
finest. The versatility of your Wood Stone oven comes into play here
as you use it to roast the onions, bake the gratin and get that
beautiful final browning on top.
ROASTED
VEGETABLE SALAD WITH TRUFFLE OIL
Vegetables roasted in the Wood Stone oven will have beautiful
caramelization without losing their moisture. Serve this "salad"
warm or at room temperature.
ROASTED
RED POTATOES WITH ROSEMARY
These crispy and aromatic potatoes are the perfect accompaniment
to roasted meats and poultry. They'd be delicious with a brunch
frittata as well!
PECAN AND APPLE
BREAD STUFFING
Making bread stuffing is a breeze in the Wood Stone oven.
Bread cubes and nuts are quickly toasted, onions and apples sauté
in a flash and the stuffing bakes and browns without drying out.
SUMMER VEGETABLE GRATIN
A gratin is a natural for the
Wood Stone oven. The vegetables roast quickly under their foil cover
and the top is easily browned once the foil is removed.
OVEN
BAKED GREEN RICE
Fresh herbs add color as well as flavor to this easy to prepare side
dish. It makes a nice accompaniment to oven roasted meats, fish or
poultry.
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