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Restaurants›The Handlebar Pub and Grill›Extra Side Recipe

Extra Side Recipe

Name: The Handlebar Pub and Grills Extra Side Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 recipe Garlic Roasted Broccoli; 1 recipe Creamy Mashed Potatoes; 1 recipe Citrus Quinoa Salad; 1 recipe Honey-Glazed Carrots; 1 lb Broccoli florets; 2 tbs Olive oil; 2 tsp Garlic, minced; 1 tsp Lemon zest; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Parmesan, grated (optional); 1.5 lb Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes; 4 tbs Unsalted butter; 0.75 cup Whole milk; 2 tbs Cream cheese (optional for extra creaminess); 1.25 tsp Salt; 0.5 tsp Black pepper; 1 cup Quinoa, rinsed; 2 cup Water; 1 each Orange, segments and juice; 0.5 cup Cucumber, diced; 0.5 cup Red bell pepper, diced; 2 tbs Fresh parsley, chopped; 2 tbs Olive oil; 1 tbs Lemon juice; 0.75 tsp Salt; 0.5 tsp Black pepper; 1 lb Carrots, peeled and cut into 1/2-inch slices; 2 tbs Butter; 1 tbs Honey

Inspired by The Handlebar Pub and Grill

Time30m

Serves4

Pick (1) side option. Comes with 4 servings.

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Ingredients

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Choose one side (recipes below)

1 recipe Garlic Roasted Broccoli

1 recipe Creamy Mashed Potatoes

1 recipe Citrus Quinoa Salad

1 recipe Honey-Glazed Carrots

Garlic Roasted Broccoli (serves 4)

1 lb Broccoli florets

2 tbs olive oil

2 tsp Garlic, minced

1 tsp Lemon zest

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Parmesan, grated (optional)

Creamy Mashed Potatoes (serves 4)

1 1/2 lb Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes

4 tbs Unsalted butter

3/4 cup Whole milk

2 tbs Cream cheese (optional for extra creaminess)

1 1/4 tsp Celtic sea salt

1/2 tsp black pepper

Citrus Quinoa Salad (serves 4)

1 cup Quinoa, rinsed

2 cup Water

1 each Orange, segments and juice

1/2 cup Cucumber, diced

1/2 cup Red bell pepper, diced

2 tbs Fresh parsley, chopped

2 tbs olive oil

1 tbs ReaLemon lemon juice

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Honey-Glazed Carrots (serves 4)

1 lb Carrots, peeled and cut into 1/2-inch slices

2 tbs Butter

1 tbs Honey

1 tsp Brown sugar (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Fresh parsley, chopped (for garnish)

Method

Choose one side (recipes below)

Pick one of the four side recipes below to prepare. Each recipe yields approximately 4 servings.

Garlic Roasted Broccoli

Prep and roast

Preheat the oven to 425°F (220°C). Toss broccoli florets with olive oil, minced garlic, lemon zest, salt, and pepper in a large bowl until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast for 15-18 minutes, turning once halfway, until edges are browned and stems are tender. If using, sprinkle grated Parmesan over the hot broccoli and return to oven 1-2 minutes to melt. Serve immediately.

Creamy Mashed Potatoes

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.

Mash and finish

Drain potatoes well and return to the pot. Add butter, warm milk, cream cheese (if using), the remaining salt, and pepper. Mash with a potato masher or use a hand mixer on low until smooth and creamy. Taste and adjust seasoning. Keep warm until serving.

Citrus Quinoa Salad

Cook quinoa

In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and allow to cool slightly.

Assemble salad

In a large bowl, combine cooked quinoa, orange segments, cucumber, red bell pepper, and chopped parsley. Whisk together olive oil, lemon juice, orange juice (from the orange), salt, and pepper; pour over salad and toss to combine. Chill or serve at room temperature.

Honey-Glazed Carrots

Cook carrots

In a large skillet over medium heat, melt butter. Add sliced carrots and sauté 5-7 minutes until they begin to soften.

Glaze

Add honey and brown sugar (if using), stir to coat, then cook another 3-5 minutes until carrots are tender and glaze is slightly sticky. Season with salt and pepper. Garnish with chopped parsley and serve warm.