Parsnip Mashed Potatoes
Instead of simple mashed spuds, try adding parsnips for a subtly sweet spin-off of the classic savory side.
Recipes Nugget Markets Signature Recipes
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Mackie's Honey Butter Parker House Rolls
These buttery bites of bliss get even better with a generous dousing of honey butter and just a touch of flaky sea salt to finish it all off.
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Parmesan Risotto
This creamy, dreamy risotto makes a great side for elegant dinners and casual meals alike.
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Potato Fennel Gratin
Equal parts decadent and delicious, this cheesy, garlicky goodness makes a stunning side for any dinner party.
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Dilly Rolls
Give your dinner rolls a flavorful twist by adding a little dried onion, dill seed, and cottage cheese to the mix!
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Lentils or Split Peas
When preparing dried lentils or split peas, be patient—cooking at too hard of a simmer will cause them to break up. If using in a salad, let them cool completely before handling to limit crushing.
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Basic Beans
Add extra flavor to your beans of choice by simmering with aromatics like bay leaves, garlic, or whole spices tied in cheesecloth.
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Couscous
Couscous is a pantry staple that can be used for sweet and savory applications alike. Use this simple recipe to get started!
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Farro
Considered an ancient grain, farro makes a healthy and hearty base to salads, bowls, and more!
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Black Pearl Rice
Also known as forbidden rice, this stunning grain has a deep, dark hue and toothsome texture balancing both a slight stickiness and chewy tenderness.
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Wild Rice
Fun Fact: Wild rice isn’t a rice at all! Despite its name, wild rice is actually the seed of an aquatic grass. That said, it’s still just as delicious and often blended with regular rice in dishes.
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Brown Rice
For a nutty, toothsome alternative to white rice, give this whole grain a try! You can also cook it in broth instead of water to up the flavor factor.
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Long-Grain White Rice
Whether it’s served on the side to soak up curry, fried and flavored with meat and veggies, or simply piled high to enjoy as is, sometimes only rice will suffice. Follow this simple recipe for the fluffiest white rice every time.
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Quinoa
Quinoa makes a nutritious and delicious base to many meals. Try toasting the quinoa before cooking for an extra nutty flavor.
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Roasted Tri-Color Cauliflower with Parmesan
Crispy, tender, and oh, so tasty, these colorful cauliflower florets bring a little texture and flavor to almost any meal as a tasty topping or savory side.
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Roasted Broccoli with Furikake
Marinate broccoli in a simple soy and ginger blend before roasting to add a little Asian flair to your next meal.
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Roasted Brussels Sprouts with Pomegranate Molasses
Finish these savory roasted sprouts with a sweet drizzle of maple syrup and pomegranate molasses for a beautiful balance of flavors.
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Wild Mushroom Ragout
This crazy-good mushroom ragout makes a decadent side for steak, or can be served as a luxurious entrée with a light drizzle of black truffle oil.
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Whole Wheat Levain
Want to make whole wheat sourdough from scratch? Start with a standard starter (or yeast culture), then feed and ferment it with this recipe and bake it into a masterpiece with our Whole Wheat Honey Walnut Levain recipe!
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Honey Walnut Whole Wheat Sourdough
After you've made a whole wheat levain from your sourdough starter, dress up your dough with honey and walnuts for a little extra flavor and crunch in this beautiful bread.
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Potato Gnocchi with Pomodoro Sauce
Top classic potato-based gnocchi with a tantalizing tomato sauce for a taste of Italy right at home.
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Ricotta Gnocchi with English Peas & Crispy Pancetta
This potato-free version of gnocchi gets its tender texture from a ricotta base. Add peas, pancetta, and microgreens for a delightful spring side or appetizer!
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German Spaetzle
Also spelled Spätzle, this delicious dish stars unique dumplings made by pushing dough through the holes of a colander. It's as fun to make as it is to eat!
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Basic Levain
What's the difference between levain and sourdough starter? It's simple! A levain is ripe starter (begotten from yeast culture) that's been freshly fed and fermented before use in baking as an offshoot of the original mother starter. Follow our Pain au Levain recipe when you're ready to hit the oven!
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Pain au Levain
You've created a culture, you've fed the beast and made a levain—now it's time to bake! Finish your scratch-made sourdough with this recipe for a classic loaf you're sure to love.