Category Archives: Sides

by | May 16, 2013 · 7:05 am

Simple Roasted Vegetables

My 1 year old daughter is a true veggie lover.  She especially loves anything that is roasted.  After making her many batches of roasted veggies I realized that I almost forgot just how good a simply roasted vegetables can be.  Sometimes we get so consumed by making a recipe unique, adding all kinds of sauces or spices, that we forget that a vegetable in its truest form is actually very delicious, and good for you!  I have found that using coconut oil helps to bring out the sweetness.  I understand that this recipe is not necessary earth shattering, but hopefully it will inspire you to rediscover the simplicity of roasted vegetables.

roasted

Roasted Carrots and Zucchini

4 large carrots, pealed and sliced into even sized pieces.
1 medium sized zucchini sliced into evenly sized pieces
2-3 tablespoons melted coconut oil
Sea Salt
Pepper

Preheat your oven to 400 deegrees.  Place your cut up veggies in a bowl and drizzle with the melted coconut oil.  Toss until all of the veggies are coated.  The coconut oil will probably harden slightly onto the carrots and zucchini and that is ok.  Sprinkle with salt and pepper.

carrots and zuchini pre baking

Lay out on parchment paper or a silicone baking sheet and roast for 20-30 minutes turning every 10 minutes.

Remove when brown around the edges and tender.

anne

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by | March 26, 2013 · 6:53 pm

Broccoli Cheesy Rice

I’m constantly searching for new side dishes that are fast, easy and kid-friendly. There is something to be said about a good side dish that uses items that are already in your cupboard or your refrigerator. This broccoli cheesy rice is a great side to any grilled or pan seared protein like pork chops or chicken breast. I always find myself sneaking the spoon to add a little extra to my plate.

Broccoli Cheesy Rice

Broccoli Cheesy Rice
1 TBSP extra virgin olive oil
1 C long grain white rice
2 C chicken stock
1 C fresh or frozen broccoli, chopped
1 C shredded cheddar cheese
3 TBSP milk
1/2 tsp salt

In a large sauce pan, heat olive oil. Add white rice and sauté until lightly golden, about 5 minutes. Add chicken stock and heat until boiling. Reduce to simmer and cover, 15 minutes.

Lightly steam broccoli on stovetop or heat in microwave for three minutes and chop.

Remove rice from heat, add broccoli, cheese, milk and salt and stir until cheese is melted.

Broccoli and Cheese Rice

Enjoy!

The folks at Food Network are dishing up sides all spring! Check out these other “From the Pantry” side dish links from fellow bloggers around the web:

Feed Me Phoebe: Tropical Trail Mix With Ginger and Coconut
The Cultural Dish: Green Bean Salad
Jeanette’s Healthy Living: Easy Roasted Tomatoes and Spring Asparagus
Napa Farmhouse 1885: Pizza With Kale-Walnut Pesto, Sun-Dried Tomatoes and Pickled Garlic
Red or Green?: Spring Greens With Homemade Vinaigrette
The Sensitive Epicure: Pasta alla Ghetto Fabuloso (Gluten-Free and Milk-Free)
Dishin & Dishes: Scalloped Sweet Potatoes
Made By Michelle: Broccoli Quiche With Homemade Bisquick
FN Dish: Pantry-Friendly, Budget-Friendly Side Dish Recipes

stef

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by | February 18, 2013 · 8:45 am

Winter Superfood Salad with Clementine Vinaigrette

Like everyone else attempting to be healthy out there, I’ve been trying to sneak kale into all sorts of things which often leaves me with partial bunches of the leafy green on hand. Even though it lasts a shockingly long time in the fridge, I recently was trying to use some up before going out of town.

Since “superfoods” seem to be all the rage right now, with kale as a poster child, I opted to pull some of my other favorites into a hearty winter salad full of color and sharp flavors.  I wasn’t sure how the flavors would meld at first but they ended up nicely balanced – proof that if you thoughtfully combine things you love, you’ll have a winning dish.
superfood-salad
Winter Superfood Salad
1 1/2 C farro, cooked
1 1/2 C kale, chopped
4 small yellow beets, grated
1/2 C dried cherries
1/3 C shaved parmesan cheese
2 Tbsp chopped pecans
1 Tbsp olive oil
kosher salt & pepper

Add farro and 3 C water to a large pan.  Bring to a boil, then reduce heat to a low boil.  Cook until farro is tender but still chewy and water is nearly all absorbed, approximately 25-30 minutes. Drain any excess water and transfer farro to a large bowl for storage or serving.

Meanwhile, add olive oil, grated beets and kale to a large saute pan. Cook for 5-7 minutes until kale begins to wilt and reduce in volume. Season lightly with kosher salt and pepper.  Add to bowl of farro and toss to combine. Add cherries, pecans and parmesan and toss again.

Drizzle vinaigrette over salad and toss a final time to coat.

Clementine Vinaigrette
juice from 2 clementines
2 Tbsp olive oil
1 Tbsp stone ground mustard
1 Tbsp white wine vinegar
cracked black pepper

Peel clementines and place in a small bowl. Use a juicer or muddler to extract as much juice from the fruit as possible. Remove the clementine segments and discard. Whisk in olive oil, mustard, vinegar and cracked pepper until well combined.

superfood1

katie

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by | November 29, 2012 · 8:00 am

Goat Cheese Mashed Sweet Potatoes

I am always looking for a fresh, new twist on side dishes this time of year. With the plethora of family dinners, fancy meals and potlucks around the holidays, it is nice to mix it up from the old sweet potato casserole standby, low on my list of holiday favorites. Instead, I’ve created a much fluffier and healthier version (holidays and healthy? gasp!). I brought this dish to serve my family on Thanksgiving. It was gobbled up.

goat cheese mashed sweet potatoes

Goat Cheese Mashed Sweet Potatoes
4-5 sweet potatoes, peeled and chopped into cubes
2 TBSP butter
2 TBSP milk
2 oz goat cheese
1/2 C roasted pepitas

In a large stock pot, fill with water until potatoes are covered. Boil until sweet potatoes are softened, about 15-20 minutes. Strain.

Add milk and butter and mash until smooth.

Crumble goat cheese and gently mix in with a rubber spatula or spoon. Add pepitas and fold in. Top with goat cheese and pepitas before serving.

goat cheese mashed sweet potatoes with pepitas via Haute Apple Pie

The salty pepitas add a nice crunch to this smooth dish. These are a great side dish with turkey, pork or a good barbecue meal!

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by | October 15, 2012 · 8:00 am

Roasted Butternut Squash Salad with Warm Bacon Dressing

Saying hello to fall does not mean saying goodbye to the fresh, filling salads of summer. I created this salad to incorporate some of my favorite fall flavors: squash, maple, apple cider, crunchy pumpkin seeds and of course, bacon. This salad is perfect for a crisp fall night, served as a main course or as a hearty side dish.

Roasted Butternut Squash Salad with Warm Bacon Dressing

Roasted Butternut Squash Salad
Mixed Greens
1 whole butternut squash
1 large red onion, cut into chunks
2 TBSP olive oil
1 TBSP maple syrup
salt and pepper to taste
2 oz goat cheese
1/4 cup dried cranberries
1/4 cup pepitas

Preheat oven to 400 degrees. Cut, peel and dice butternut squash. The best way to do this is cut off the top and bottom. Scoop out extra seeds at bottom. Using a vegetable peeler, peel off the thick skin, making sure any green is peeled off. Cut into slices and dice into cubes.

Place squash and red onion on rimmed baking sheet. Drizzle olive oil and maple syrup over squash and onion, coating completely. Sprinkle generously with salt and pepper. Roast in oven for 25-30 minutes.

Plate mixed greens (I used a mixture of spinach, red Romaine and green Romaine). Place squash over top of salad. Add cranberries and goat cheese. Drizzle with bacon dressing and serve immediately.

Warm Bacon Dressing
5-6 slices of bacon, chopped
2/3 C apple cider vinegar
2 TBSP Dijon mustard
1 TBSP maple syrup
1 tsp sugar
salt and pepper to taste

Heat a medium sauce pan. Add bacon. Cook until crispy, about 8-10 minutes.

In the meantime, add cider vinegar, mustard, maple syrup, sugar, salt and pepper to a small mixing bowl. Whisk until emulsified.

Drain bacon grease. Add bacon back to pot. Add vinegar mixture. Heat through, stirring occasionally, about 5 minutes. Drizzle over salad, adding bacon bits across the salad.

Enjoy!

Bloggers from across the country are dishing up mixed greens this fall. Check out these awesome recipes as a part of Food Network’s Fall Fest!

Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens
Cooking With Books: “Chopped” Salads
Dishin & Dishes: Beet Salad With Garlic Vinaigrette
Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza
And Love It Too: Rainbow Salad
Made By Michelle: Bacon, Lettuce and Tomato Sandwiches
Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette
HGTV Gardens: Garden-to-Table: Mixed Lettuce
Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette
Devour: Lettuce (Hold the Salad)
Daily*Dishin: Almond Chutney Chicken Lettuce Wraps
Delicious Lean: Chiffonade of Mixed Greens
FN Dish: Top 12 Lettuce Wraps

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by | August 20, 2012 · 8:00 am

Watermelon & Feta Salad

While the weather starts getting a bit cooler (who knows if it will last!) I like soaking in the last tastes of summer before I bust out the apples and pumpkins. While I love watermelon, I find it hard for our family to eat a whole watermelon before it goes soggy. I recently decided to mix it up and make a salad out of it as a side dish to our salmon burgers.

Watermelon & Feta Salad
Quarter watermelon, cubed
10-12 mint leaves, sliced
Low-fat crumbled feta cheese
1 TBSP apple cider vinegar
1 TBSP honey
2 TBSP extra virgin olive oil
salt and pepper to taste

Add watermelon and mint to a large bowl. Stir until mint is mixed throughout.

In a mixing bowl, whisk together apple cider vinegar and honey. Slowly add and whisk olive oil to emulsify. Add a dash of salt and pepper to taste.

Gently pour the mixture over the watermelon, adding a little bit at a time. Depending on your bowl, you may not use all of it. Sprinkle the crumbled feta on top and gently stir. Serve immediately to keep the mint and cheese fresh.

Food Network’s Summer Fest link up! Here are more amazing melon recipes!

Jeanette’s Healthy Living: Watermelon-Mint Freeze
What’s Gaby Cooking: Melon and Prosciutto Salad
Cooking With Elise: Quinoa Crunch With Melons, Blueberries and Yogurt
Cooking Channel: Five Things to Make With Watermelon
Healthy Eats: Melon Refreshers
Ingredients, Inc.: Melon-Arugula Salad
Daily*Dishin: Honeydew Melon Salad With Genoa Salami and Mozzarella Fresca
Made by Michelle: Cantaloupe Popsicles 
Chez Us: Cantaloupe Lime Agua Fresca 
Napa Farmhouse 1885: Mixed Melon Smoothie
Virtually Homemade: Melon-Mint Popsicles
Thursday Night Dinner: Cantaloupe With Figs, Basil and Kalamata Olives
Zaika Zabardast: Cantaloupe Soup With Cardamom Infused Cherry Syrup
Sweet Life Bake: Paletas de Melon
HGTV Gardens: Garden-to-Table: Melons
FN Dish: There’s More to Melon

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by | August 7, 2012 · 2:24 pm

Corn and Tomato Side Dish

I love the early weeks of August when you can get fresh tomatoes and corn on the cob everywhere you look.  These are two of my favorite summer treats and I decided to combine them to make this quick and easy summer side dish.  The best part is this can be served hot or cold which makes it great to bring to a BBQ because it can be left outside for a little while without worrying that it will spoil due to mayo or other ingredients.

Corn and Tomato Side Dish

5 ears of corn, cooked and corn removed from the cob
1-2 cups cherry or grape tomatoes, cut in half
1 lime
salt and pepper to taste

Mix the cooked corn and tomatoes in a serving dish.  Add the juice of 1 lime and mix to combine.  Add salt and pepper to taste.

Could that be any easier?  I just love how it tastes like summer!

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by | July 27, 2012 · 7:45 am

Roasted Beet & Goat Cheese Salad with Maple Candied Walnuts

One of my favorite places to dine in the Milwaukee area is Parkside 23, a great farm to table restaurant with fresh, local ingredients and unique flavors. Twice I’ve eaten their roasted beet salad and I’ve been thinking about it ever since. I have never been a beet person and usually think they taste like the ground they came from, but this salad changed my mind. I love the addition of the golden beets, which are not quite as earthy and the apple cider vinaigrette boosts the flavor. I just picked apart the salad and kept the idea in my head and attempted to make it at home. And with good results! The critics actually preferred this salad to the original.

Roasted Beet & Goat Cheese Salad with Maple Candied Walnuts
1 lb red beets
1 lb golden beets
2 oz goat cheese
1 C walnuts
2 TBSP brown sugar
4 TBSP pure maple syrup, divided
1 C spring greens
3 TBSP apple cider vinegar
1/3 C extra virgin olive oil
1 TBSP dijon mustard
1 TBSP honey
salt to taste

Preheat oven to 400 degrees.

Wash beets. Trim greens and tips off of beets. Individually wrap each beet in aluminum foil. Place on a rimmed baking sheet or roasting pan. Roast in oven for 45 minutes to one hour. Check every 20 minutes, timing may vary depending on beet size.

Meanwhile, heat a non-stick skillet to medium-high heat. Add walnuts. Mix in 3 TBSP maple syrup and brown sugar. Stir often, allowing syrup to thicken. Heat for 8-10 minutes. Spray rimmed baking sheet with cooking spray. Remove nuts from heat and place on tray. Add to oven. Bake for 8 minutes – moving nuts around with a spatula every 2 minutes to make sure they don’t burn. Remove from oven.

In a medium-sized mixing bowl, add vinegar. Slowly add olive oil, whisking quickly to emulsify the liquid. Continue to whisk and add honey, maple syrup, dijon mustard and salt. Set aside.

When the beets are completed. Unwrap and set aside to cool enough to handle. Peel the beets using either a sharp knife or just peel within your fingers. The roasting should make this easy. Dice the beets and add to a mixing bowl. After the beets are fully cooled, drizzle a tablespoon or two of dressing into the beets. Add walnuts and mix. Crumble goat cheese and gently stir. Spoon into ramekin. Add spring greens around the outside.

This salad serves 4-6 people as a side dish.

I hope you enjoy it as much as me! Or at least go to Parkside 23 and try the original version.

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by | June 13, 2012 · 7:45 am

Bacon & Grilled Garlic Scape Risotto

Every year at the spring farmer’s markets I see the baskets of the quirky, curly garlic scapes. I’ve always been curious but with such a short season of availability, the opportunity to try them is fleeting. Last weekend I finally decided to give them a whirl.

If you’ve never had them, garlic scapes taste like garlic mixed with a green onion. Raw they are a bit pungent however, when cooked any sharpness mellows out to a more delicate and balanced garlic-onion flavor. I made this risotto to let the flavor of the scapes shine and paired it with salty bacon to add a bit of richness. Just the first hint of the loveliness to come from the farmer’s markets this year!
scapes
bacon scape risotto

Bacon & Grilled Scape Risotto
1 1/2 C arborio rice
1 Tbsp olive oil
1 1/2 C white wine
4-5 C chicken stock
6 pieces bacon
7-8 garlic scapes
1 Tbsp butter
1/3 C grated parmesan cheese
cracked black pepper
salt

In a large sauce pan, add olive oil and arborio rice and begin to toast over medium heat for about 1 minute. Add in white wine and cook, stirring occasionally until most of the liquid has been absorbed by the rice. Add 1 C stock, continuing to stir until liquid is again absorbed. Repeat process, continually adding stock and stirring until it is absorbed. When most of the liquid is gone, test rice. It should be slightly al dente and creamy.

Place scapes in a grill pan and drizzle lightly with olive oil. Cook over medium heat until scapes have light grill marks. Meanwhile, cook bacon according to your favorite method. When I have multiple pans going, I like to microwave my bacon. To do so, place 2 paper towels on a plate and cover with bacon. Place one paper towel on top. Cook for about 7 minutes.

Transfer scapes and bacon to a cutting board and let sit until they’re cool enough to touch. Dice both. Reduce heat to very low. Stir in bacon and scapes. Fold in parmesan until it melts. Cut butter into four small squares and fold into risotto. Season with salt and cracked pepper.

Top with sprinkle of parmesan and diced raw garlic scape.
scape recipes

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by | April 30, 2012 · 7:45 am

Beet Barley Salad with Feta

Ah, the lowly beet. I’d always been skeptical of beets and had this belief that they tasted like dirt. And let’s be honest, half the time they DO taste like dirt or are gross gelatinous mush cakes sliding out of a can.

But I’ve had a few salads at restaurants lately that opened my eyes toward what a beet should really taste like. Inspired to give them a try, I concocted this side dish-turned-healthy lunch grain salad for my first foray with cooking beets at home. The key for me was roasting. You get a sweet earthiness (not dirt-i-ness) that’s surprisingly enjoyable – especially when combined with other strong flavors like pungent greens and tangy feta (goat cheese would also be delicious). It even had my similarly skeptical husband sneaking seconds.

Beet Barley Salad with Feta
1 C quick cooking pearl barley, cooked
1 large beet, peeled and roasted
1 Tbsp olive oil
2-3 oz feta cheese
1/4 C slivered almonds
3-4 stalks rainbow Swiss chard
1 Tbsp red wine vinegar
1 tsp balsamic vinegar
1/2 Tbsp stone ground mustard
1/4 tsp kosher salt
freshly cracked black pepper

Preheat oven to 400. Peel beet and chop into small cubes, placing them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast beet for 25-30 minutes or until edges are beginning to crisp and beet is tender.

Meanwhile, in a large pot, combine 2 C of water with barley. Bring to a boil and add a dash of salt. Cover and reduce to a simmer. Let barley cook, about 10 minutes until water has been absorbed. Barley should be slightly al dente.

Trim chard along the stalk to separate off the leaves. Roll leaves into a tube shape and julienne. Run your knife through the julienned shreds once or twice to avoid super long, stringy pieces. Place chard in a saute pan and drizzle very lightly with olive oil, just to prevent burning. Saute over medium heat until chard is just limp, about 5 minutes.

Transfer cooked barley to a large bowl. Mix in almonds and feta. Mix in Swiss chard. In a small bowl, whisk together vinegars and mustard and toss with barley mixture. Season salt and pepper and mix to combine. Finally add the beets and very gently toss to combine.


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