Green Food for St Patrick’s Day plus Variations on a Reuben

Looking for some green food that doesn’t involve using food dye to help celebrate St Patrick’s Day? Here’s a round-up from previous posts I’ve done… there is so much green out there naturally, and in many delicious forms. I also have some suggestions for fun ways to use corned beef and/or pastrami besides a reuben sandwich towards the bottom of the post.

Green Food for St Patrick's Day with no need for food dye or food coloring, plus suggestions for fun ways to incprorate corned beef and pastrami

But, first, the green food.

For appetizers, of course you could go with guacamole– I did a face off with 3 different guacamoles, one recipe from Alton Brown, one recipe from Bobby Flay, and one from Rick Bayless

Guacamole from Food Network chefs:  The Rick Bayless Recipe- Sundried Tomato Guacamole Guacamole from Food Network chefs:  The Bobby Flay Recipe- a spicy guacamole and in the back The Alton Brown Recipe- a tomato guacamole

Or try edamame hummus for an option besides the obvious guacamole!

Edamame Hummus

Last year I went with an Avocado Mac and Cheese from the Melt cookbook

Recipe of Green Mac and Cheese for St Patricks: Avocado Mac and Cheese, using cheddar and many green things like avocado, green jalapeno, lime, green onion, cilantro

But there’s a lot of avocado inspired recipes you could try, as I covered in this Avocado Pesto and more Avocado Awesomeness post that also shows some avocado inspirations from Chef Lisa of Mother’s Bistro

Vegetarian Hummus Avocado Greens Sandwich Buffalo Chicken Salad with Avocado and Microgreens Sandwich California Avocado Commission and the sticker for California Avocados California Avocado Commission and Chef Lisa Schroeder of Mother's Bistro & Bar celebrate June California Avocado Month with Guacamole-filled Cherry Tomatoes Avocado Pesto, vegetarian and easy to make, has a feel sort of like an alfredo or mac and cheese sauce but much healthier!

Another way to get in the green naturally is with broccoli, like this St. Norbert College’s Cheese Broccoli which is an awesome simple casserole that is nostalgically old fashioned. There’s also these homey Spinach and Cheese Pinwheels

 Spinach or Squash Cheese Pinwheels

Or go with Brussels Sprouts, either Maple Roasted Brussels Sprouts or Mashed Brussels Sprouts.

Maple Roasted Brussels Sprouts Mashed Brussels Sprouts

There’s green in these Creamed Kale or Creamed Cabbage Recipes.

Easy vegetarian side dish: recipe for Creamed kale with caramelized onions Easy vegetarian side dish: recipe for Creamed Cabbage

Green Gazpacho that celebrates the bounty of greens with green pepper, celery, scallions, jalapeno, parsley, cilantro, and chives
The Four Seasons Farm Gardener's Cookbook review Barbara Damrosch and Eliot Coleman gardening farming recipes local produce Green Gazpacho recipe, green pepper, celery, scallions, jalapeno, parsley, cilantro, and chives, spring soup recipe

Asparagus Goldenrod evokes green as well as gold

The Four Seasons Farm Gardener's Cookbook review Barbara Damrosch and Eliot Coleman gardening farming recipes local produce Asparagus Goldenrod recipe

Or combine beer with green but without going to the low of green beer by making Saison Beer Ricotta on Cucumber appetizers

Saison Beer Ricotta on Cucumber

If you’re not in the Northwest and enjoying a 60-70 degree weather like we are, you probably wouldn’t be out on the grill, but here in Portland with our 70 degree March 17 we could do a bbq and throw in Irish Whiskey into our burger as well by making Cheddar Whiskey Burgers that has a combination of beef and pork with a bit of whiskey, and then is stuffed and then topped with a cheddar whiskey sauce. Sorry everywhere else that is cold and has snow.
Recipe for Cheddar Whiskey Burgers

For more authentic food that is Irish inspired, you could enjoy a vegetarian Shepherd’s Pie courtesy of Moosewood

Vegetarian Shepherd's Pie

Ok, this doesn’t qualify for meatless, but I dined out at Kenny and Zuke’s for this this Bagel and Egg and Cheese with Pastrami bagel and this dish of Pastrami Cheese fries and it seemed very celebratory to me. What I love about these ideas is taking corned beef or pastrami and doing more than just a sandwich. Shake it up by putting it into a breakfast sandwich with a bagel or croissant, make reuben dogs or make them mini and adorable slow cooked beef reuben sliders. Chop it up and add it to fries, nachos, make a reuben mac and cheese or any casserole (I like this one with layers), or even into a baked creamy reuben dip! I will be making one of these links this weekend- I haven’t quite decided which one yet. I’ll also be making a colcannon – but instead of making a potato colcannon, I’m doing a cauliflower colcannon. Stay tuned for the outcome on Monday’s post!

Kenny and Zuke Deli's delicious pastrami brunch with an Everything Bagel and Egg and Cheese (cheddar) with addition of Pastrami Kenny and Zuke Deli, Delicious pastrami brunch with pastrami cheese fries

Also, I’m heading to Bowery Bagels on Monday because they are celebrating with Corned Beef Bagel Sandwiches, available at their downtown shop the week of March 16th – 21st for $8. These corned beef bagel sandwiches are packed with house-cured corned beef and topped with cabbage slaw and spicy mustard, which you can get on Bowery March bagel special, the Light Caraway Rye Bagel. Get the fingerling potato salad as a side and have the full Irish corned beef, cabbage, and potatoes experience. I’ll update with a photo when I acquire the goodie bagel.

Are you making anything special in celebration of St Patrick’s Day?

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Cauliflower Alfredo with Spinach

I grew up eating a lot of Asian food, and I think it must not have been until late middle school or possibly even early high school that I first had Fettuccine Alfredo. My love for that creamy sauce on pasta lasted only until college, when I realized how many calories that Alfredo sauce actually contained.

Fortunately, I can still indulge in a pasta alfredo once in a while, but instead of the traditional alfredo sauce with cream and stick of butter and Parmesan, I would recommend this lightened up version of Cauliflower Alfredo with Spinach. I use spinach because I generally tend to have it in my kitchen, but you could use other greens or vegetables as well to further fill up the pasta dish. This dish serves 4 people as a side dish.
Cauliflower Alfredo with Spinach Cauliflower Alfredo with Spinach

Ingredients:

  • 3 cups small cauliflower florets
  • 1 cup 2 percent low-fat milk
  • 1 tablespoon of minced onion
  • 8 ounces of pasta (I like using ones I can spoon, like this bow tie, so I can eat the whole thing with a spoon instead of slurping sauce on my face)
  • 1 tablespoon olive oil (plus another 1 tablespoon if you want to saute/wilt your spinach before adding it to pasta, optional)
  • 1 cup (3 ounces) grated Parmesan cheese, plus extra for topping
  • 2 tablespoon lemon juice
  • ¼ teaspoon ground nutmeg
  • Couple handfuls of vegetables of your choice, such as two or three handfuls of spinach.
  • Salt to taste
  • Ground pepper to taste

Directions:

  1. Bring cauliflower florets, milk and minced onion to a simmer in large saucepan. Reduce heat to low. Cover pan and let the cauliflower soften, which might take 15 – 20 minutes depending on the size of your florets.
  2. When the cauliflower milk mixture is soft enough that your wooden spoon can mush it, transfer contents of the pan to food processor. Let it cool for a bit before you blend it into a sauce.
  3. Meanwhile, while your cauliflower milk mixture is cooling before you process it, cook your pasta in a pot until al dente. Drain pasta, reserving 1 cup pasta water to help marry it with the cauliflower sauce later. Toss the pasta with 1 tablespoon of olive oil.
  4. I wilted the spinach slightly over heat with a little olive oil in that large saucepan I had just used for the cauliflower. But you can also toss it in raw as the hot pasta and sauce will also wilt it if your timing is right. You’ll just have to stir a lot depending on how generous your handfuls are until they get smaller.
  5. Now to your pan, add the pasta,the cauliflower puree, the 1 cup of Parmesan cheese, lemon juice and nutmeg. Toss until the sauce coats pasta, adding reserved pasta water per your taste if mixture is clumpy and you want it to be smoother. Season with salt and pepper if desired.

Serve your dish sprinkled with a little extra Parmesan and bit of pepper if you’d like. For a little heat, add a pinch of red pepper.
Cauliflower Alfredo with Spinach

I made it vegetarian, although I would understand if you might want to throw in a little protein via some chicken, or turkey, or maybe even some cut up sausage. If you miss a little of the fat of the alfredo, do a combination where instead of all 2% milk (I personally found skim or 1% too thin for me) you can make part of that cup a more full milk, Cream. And/or you could also consider at the end when mixing the sauce with the pasta adding some drizzle of Greek yogurt!

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Champagne and Sparkling Wine Food Pairings

For a Ladies Night get together with the theme of Bubbles (the beverage – such as champagne or sparkling wine) a couple weeks ago, I came up with a few ideas of what to pair the champagne or sparkling wine with. Here are three ideas, with 2 recipes!

Fried Chicken

I know, it’s shocking that this pairing doesn’t involve cheese!

For a small get together, you might consider fried chicken with the champagne! I had heard it was a hot thing, thanks to a restaurant called Birds & Bubbles in New York that was doing elevated southern comfort food. This high low combination is also endorsed by Lisa Dupar at her Redmond restaurant Pomegranate, Fried Chicken and Champagne is what she named her cookbook a few years ago.

Fried chicken tenders with Iron Horse Vineyards Commander's Palace Brut
The bubbly combination of carbonation and acidity is a great way to balance the rich heaviness of fried food, and it’s just fun. I went with chicken tenders so that we could be classy and not deal with chicken bones.

Cheddar Rosemary Gougeres

Cheddar Rosemary Gougeres dough, after forming it into the balls about 1 inch in order to make these cheesy puffs bite size to eat between sips of champagne or sparkling wine!
Then, I went with tried and true pairing with champagne and sparkling wine. A classic with bubbles is gougeres, light cheese puff bread appetizers. For mine, instead of gougeres I decided to use a combination of cheddar and rosemary. But, you could use any cheese, and you could use no herbs at all, or use another herb combination to your tastes.

The best part of the gougeres is that you can prepare it ahead of time and freeze it, and then on party day just pop them straight from the freezer into the oven and serve them warm, which is the best way to eat gougeres. I love party food that I can prep days ahead! And, they seem so fancy!

This recipe makes enough for about 48 of these appetizer sized, which is about an inch each to pop in between sips of champagne or sparkling wine, but you can also make them larger, say slider sized, and make mini sandwiches with them.

Ingredients:

  • 1 cup whole milk, at room temperature
  • 4 tablespoons unsalted butter
  • 1 cup flour
  • 1 teaspoon of salt
  • 1/4 teaspoon of ground black pepper
  • 4 large eggs
  • 2 tablespoons of chopped rosemary (or other herb, or none at all)
  • 1 cup grated Cheese (Cheddar, Gruyere, a combination of Goat with Blue… your choice)

Directions:

  1. Line a large baking sheet with parchment paper or a silicone mat or aluminum foil. This recipe makes enough for two baking sheets worth, and I like to do them 1 sheet at a time so that I can bake the second one as we are down to the last warm ones from the first baking sheet! If you are not making them right away though, you can do two baking sheets at the same time since you are freezing the gougeres dough anyway, if both baking sheets fit in your freezer.
  2. First, we will make the pate a choux dough, which is the starter for any puffy pastries, and is just milk, butter, flour, salt. So let’s start! Heat the milk and the 4 tablespoons of unsalted butter in a medium saucepan over medium-high heat, stirring to keep the bottom from burning. When the butter and milk is simmering, remove from the pot from heat. Now all at once, add the 1 cup flour, teaspoon of salt, and 1/4 teaspoon of ground black pepper all at once. Stir well to combine the mixture – I used my handy silicone spatula, one of my favorite kitchen tools. Return the pan to medium heat and stir hard for 1 to 2 minutes to add as much air bubble as you can, stir until the mixture thickens and becomes stiff.
    Making cheddar rosemary gougeres - here is the milk and butter and flour and salt to make the pate a choux dough
  3. Transfer the mixture to stand mixer with the paddle attachment. I mixed the dough at low speed for a few minutes, watching the steam rise from the bowl, in order to cool it and get more bubbles into the mix. Once I didn’t see any more steam, I knew it was time for the eggs. In a separate small bowl, break the 4 eggs into a bowl and whisk with a fork. Now add the egg 1/4 at a time, with the mixer beating the egg and mixture at medium speed each time until the egg you just poured in is fully incorporated into the dough.
  4. So now that we have the pate a choux dough, it’s now on us to add our creative extras for flavor. For this recipe, add the cheese and rosemary to the dough mixture and stir it all together until the ingredients are well distributed.
    Cheddar Rosemary Gougeres dough, before forming it into the balls
  5. Some people now transfer the mixture to a pastry bag and pipe the gougeres circles, but I still don’t have a tip (I suppose I could always use a big ziploc with a corner cut though), so I used use two teaspoons that I wetted with water in order to make small little balls from the dough. I made mine very small, about 1 inch in diameter, appetizer size. If you want to make little sliders, make them 4 inches. Make sure you leave at least enough to fit another ball in between each of your dough balls because when they bake, they will spread out and get stuck to each other. In my photo below, I was about to freeze them, otherwise I would have spaced them much farther apart.
    Cheddar Rosemary Gougeres dough, after forming it into the balls and now ready to freeze. If I was baking them I would have spaced these much farther apart Cheddar Rosemary Gougeres dough, after forming it into the balls and now ready to freeze. If I was baking them I would have spaced these much farther apart
  6. At this point, I just froze the balls to the baking sheets, and once frozen just put them in freezer bags. Or skip to
  7. To bake them, preheat the oven to 425 F. I put two baking sheets on top of each other in order to insulate the bottoms from the heat of the oven so it wouldn’t brown as much. You don’t need to defrost the dough – I just lined them all up and into the oven they went! Bake the tray for 12 minutes, and then lower the heat to 375 F. Now bake for another 10 to 12 minutes more – make sure you check on them so they don’t brown at the bottom! You want it golden all over.
    Cheddar Rosemary Gougeres dough, after forming it into the balls about 1 inch in order to make these cheesy puffs bite size to eat between sips of champagne or sparkling wine!

Before serving, let them cool for a few minutes, and then serve warm!
Cheddar Rosemary Gougeres dough, after forming it into the balls about 1 inch in order to make these cheesy puffs bite size to eat between sips of champagne or sparkling wine! Cheddar Rosemary Gougeres dough, after forming it into the balls about 1 inch in order to make these cheesy puffs bite size to eat between sips of champagne or sparkling wine!

Apple Slices with Brie and Walnut and Honey or Agave Nectar

Red and Green Apple Slices with a bit of Aloutte Smoked Bourbon Brie, Walnut and Agave Nectar
I happened to use Aloutte Smoked Bourbon Creme de Brie, but you can use any brie you want, it doesn’t need to be flavored. The plus of using Aloutte Creme de Brie is that I didn’t have to deal with any rind, and could go right into spreading the cheese.
Red and Green Apple Slices with a bit of Aloutte Smoked Bourbon Brie, Walnut and Agave Nectar
I personally also chose to use Agave Nectar instead of honey. I used red and green apple slices, it’s your choice on what kind of apple exactly you want to use. And, no one will judge you if you happen to buy those pre-sliced apples either.

Ingredients:

  • 7 Red and Green Apples, sliced. Or just use one color, or more colors, your choice.
  • 5 ounces of Brie – spreadable brie is easiest, but you can also use any brie as long as you do not use the rind
  • 1/4 pound of walnuts
  • Honey or Agave Nectar

Directions:

It’s ridiculously easy- slice the apples, smear a bit of brie, top with the walnut and agave nectar or honey.

Red and Green Apple Slices with a bit of Aloutte Smoked Bourbon Brie, Walnut and Agave Nectar

To serve – I alternated the colors of red and green apple for fun.
Red and Green Apple Slices with a bit of Aloutte Smoked Bourbon Brie, Walnut and Agave Nectar Red and Green Apple Slices with a bit of Aloutte Smoked Bourbon Brie, Walnut and Agave Nectar

Which of these pairings with champagne or sparkling wine intrigues you?

And here’s the damage from a dozen ladies that night…

A photo posted by Pechluck Laskey (@pechluck) on

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Vegetarian Holiday Recipe Round-up

I thought I would highlight some of the my favorite recipes that I think can be used for entertaining during these last few weeks of the holiday season. Since it is the holiday season, I like going a little bit more decadent.

So for appetizers, maybe do a Honey Walnut Baked Brie. Or, maybe a Brie and Blue Cheese Fondue

Honey Walnut Brie Recipe Brie and Blue Cheese Fondue Recipe

For a soup, I might suggest this rich Butternut Squash and Ale Soup with Candied Almonds and homemade Mascarpone with Cambozola, or go with a Roasted Cauliflower and Leek Soup. I like both these soups because of both the flavor and the texture.

Butternut Squash and Ale Soup with Candied Almonds and homemade Mascarpone with Cambozola Roasted Cauliflower and Leek Soup- Low Carb, Healthy, Vegetarian Soup:  Easy Recipe

For a main, instead of a traditional lasagna, how about a Roasted Vegetable Lasagna Rollup instead? I like the idea of individual rolled pieces that this Roasted Vegetable Lasagna Rollups Recipe calls for. it’s a great to portion out servings for a group. Or change out your lasagna to something more unusual like this Butternut Squash Lasagna in Béchamel sauce

Roasted Vegetable Lasagna Rollups Recipe Roasted Vegetable Lasagna Rollups Recipe Giada's vegetarian Thanksgiving side recipe for Butternut Squash Lasagna in Béchamel sauce

F’s favorites from our past include a Vegetarian Shepherd’s Pie inspired by Moosewood, while mine was the Chik’n Fricasee (which is helped greatly by rich flavors from wine)
Vegetarian Shepherd's Pie Chicken fricassee, with vegetarian chik'n by Quorn

For puff pastry options, besides this previously covered Tofu and Mushrooms A La King, this holiday I am hoping to adapt a Mushroom & squash vegetarian Wellington Vegetarian Wellington that I have bookmarked here from Jamie Oliver
Tofu and Mushrooms A La King

For a side dish to dig into, how about a Baby Bell Peppers and Swiss Strata that was hearty enough to go with leftover Easter ham when I made it, so surely could complement your holiday ham. Also on my casserole wishlist is the I Love Veggies Bake from The Blender Girl.
Baby Bell Peppers and Swiss Strata recipe

And potatoes in form of a Chive and Onion Cheesy Hash Brown Potatoes or Crispy Smashed Potatoes (you can season them the way that suits your taste: I once enjoyed a combination of cumin with  the potatoes based on the Flavor Thesaurus as I wrote about here)

Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck  Crispy Smashed Potatoes

And I also like Cauliflower with Brown Butter, Pears, Hazelnuts uses cauliflower in a new way besides covered with cheese and cream or roasted.
Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

Do you have any vegetarian dishes you are making for the holidays?

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Recipe for Chive and Onion Cheesy Hash Brown Potatoes

I won’t kid myself- I know I cannot replace your own family tradition of mashed potatoes at Thanksgiving. However, I wanted to present another option for a comforting potato dish (inspired by a casserole by Barb Templin of Norwood MN in Taste of Home) for perhaps another winter day. This is an easy to whip up on a blustery day casserole (on the day I made this I was red cheeked and sniffly after walking through 30-50 MPH winds), and a perfect dish for a holiday potluck. It’s also vegetarian. Thus, this recipe for Chive and Onion Cheesy Hash Brown Potatoes.
Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

I was inspired when I saw the original recipe’s use of chive and onion cream cheese and cream that basically instead of topping a potato with sour cream and chives like I often like, this is all built in already.
Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

The major modification I made to the recipe is that instead of dried minced onion, I used shallots that I minced and sauteed beforehand, and also instead of the Swiss cheese that was called for I used shredded Parmesan. The recipe makes 12 servings supposedly (each serving is 3/4 cup), but who only eats 3/4 cup of potatoes?
Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

Ingredients:

  • 1/4 cup of chopped shallots (or you can use onion,  or 2 tablespoons of dried minced onion, but I went with fresh shallots because that’s what I had on hand)
  • 4 tablespoons of butter, divided: you will use 2 tablespoon with the shallots and the rest later with the potato dish
  • 1 cup of heavy whipping cream. (the original recipe called for 1 1/2 cup of half and half, so you could also use that)
  • 1 single 8 ounce container of chive and onion cream cheese
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground pepper
  • 2 packages each of 20 ounce refrigerated shredded hash brown potatoes
  • 2 cups of shredded cheese. The original called for Swiss, but I used Parmesan
  • 1/4 cup of minced fresh chives

Directions:

  • In a large pot or dutch oven, I used 1/2 cup of diced shallots and sauteed it in probably 2 tablespoon of butter over medium heat until the shallots started to become translucent..
  • Next, preheat your oven to 375 degrees F. As the oven is heating, add to that pot with the sauteed shallots or onions the 8 ounce container of chive and onion cream cheese, salt, pepper together in a large pot over medium heat. Stir until the cream cheese has melted and incorporated into a gravy like sauce. Add the 1 cup of heavy whipping cream and stir until blend. 
    Recipe for Chive and Onion Hash Brown Potatoes. add to the pot with the sauteed shallots or onions the cup of whipping cream, 8 ounce container of chive and onion cream cheese, salt, pepper together in a large pot over medium heat. Stir until blended and the cream cheese has melted and incorporated Recipe for Chive and Onion Hash Brown Potatoes
  • Next, add in the shredded hash brown potatoes. Stir until all the potatoes and sauce are well distributed.
    Recipe for Chive and Onion Hash Brown Potatoes
  • In a greased 13 x 9 ” baking dish, layer a third of the hash brown mixture. Then add a layer of your shredded cheese, using 2/3 cup Swiss or Parmesan cheese per layer, and sprinkle with 1 tablespoon of the minced fresh chives. Repeat layers of potato / cheese /chives – you should still have a little bit of chives left at the end for topping after baking. At the very end, top with your two tablespoons of butter by turning the two tablespoons into lots of little dots.
    Recipe for Chive and Onion Hash Brown Potatoes, layer a third of the hash brown mixture, then 2/3 cup cheese, and then minced chives times 3 Recipe for Chive and Onion Hash Brown Potatoes, layer a third of the hash brown mixture, then 2/3 cup cheese, and then minced chives times 3
  • Bake, covered, at 375 degrees F for 35 minutes. Then uncover the baking dish and continue baking for 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.
    Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

The casserole is pretty hearty and comforting, and freezes well so you can prepare well beforehand.
Recipe for Chive and Onion Cheesy Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

It’s also ok to admit you totally want the crispy edge pieces!
Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

And, how convenient that I can just grab some ingredients that are already prepped (such as the cream cheese, the shredded hash browns) and just have to combine it in a pot and in a baking dish. You can make it easier by even using dried seasonings from the cabinet if you don’t want to use fresh onions or shallots) to easily put this together and into the oven so you can work on the main entree.

Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck Recipe for Chive and Onion Hash Brown Potatoes, vegetarian and a cozy casserole for a winter day or a holiday potluck

What main dish do you think you would pair this with?

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