Jim and I both love peas. I am always adding them to pasta dishes and casseroles. The Glen-Mor Restaurant served peas as a side dish.

Servings: 4

Fresh 1 lb. peas

Pantry 1 tsp. salt, divided 1/4 tsp. ground black pepper

Boil peas Bring a medium stock pot filled half way with water [...]

Creamed Onions in Crumbs

Jim doesn’t remember eating Creamed Onions growing up, so the Glen-Mor Restaurant comparison taste test could not be conducted. However, we did make the recipe twice to cut down on the richness in the first recipe. Despite the unknown authenticity, we both enjoyed this side dish.

Servings: 8

Fresh 4 cups pearl onions 2 Tbsp. [...]

Baked Potatoes

Jim said we didn’t need to include a recipe for Baked Potatoes because it is so simple, but I prefer to be thorough. I will skip the photo of an undressed baked potato and just provide the method. The Glen-Mor Restaurant did not serve its potatoes in aluminum foil, and followed this straight-forward method to achieve the [...]


We served asparagus along with Roast Leg of Lamb and Quinoa and Squash Gratin for a dinner party this weekend.

Servings: 8

Fresh 2 bunches (1 lb. each) asparagus 2 Tbsp. butter

Pantry 2 quarts water, boiling 2 tsp. salt

Prepare asparagus Trim asparagus ends and peel off any large leaves on the stalks.


Green Beans

Tonight’s green beans were courtesy of a dinner guest who has a share in a local farm co-op. As prepared they are wonderful and crisp. The Glen-Mor Restaurant added butter, which is omitted here but can be added if desired.

Servings: 4

Fresh 1 lb. green beans

Pantry 2 quarts water 1 tsp. [...]

Zucchini & Summer Squash

The Glen-Mor Restaurant method of using stock to boil the squash is a new preparation method for me, and adds a little depth to these summer vegetables.

Servings: 4 to 6

Fresh 1 lb. zucchini or summer squash, or combination of both 2 cups Chicken Stock 1 Tbsp. butter

Pantry 2 cups water 1/2 [...]

Cream of Tomato Soup

According to Jim, I make versions of tomato soup so often he can no longer tell them apart. This version is intended to replicate the Glen-Mor Restaurant’s Cream of Tomato Soup, which it does, as well as Jim can remember anyway.

Servings: 6

Fresh 2 Tbsp. butter 1 large onion 3 stalks celery [...]

Cole Slaw

Cole slaw tastes better after a day in the refrigerator. This recipe is easy to throw together and serve along side Crab Cakes, Crab Rolls, or similar.

Servings: 8

Fresh 1 head cabbage 1/4 small white onion 1 lemon 2 Tbsp. milk

Pantry 3/4 cup mayonnaise 1/4 cup granulated sugar 2 Tbsp. white vinegar 2 tsp. [...]

Corn on the Cob

Adding milk to the water is the secret to perfect corn on the cob.

Servings: 4

Fresh 4 ears corn 1 cup milk 2 Tbsp. melted or Clarified Butter

Pantry 1 tsp. salt 2 quarts water

Shuck corn Remove the husks and silks of the corn and discard. Set the ears of corn [...]


I love spinach and this version of the Glen-Mor sidedish is easy to prepare.

Servings: 4

Fresh    2 lbs. (2 bunches) spinach    2 Tbsp. butter

Pantry    1 tsp. salt

Prepare spinach Trim stems and rinse spinach, do not dry.

Cook spinach Place the wet spinach leaves in a large stock pot. [...]