Posts from the ‘Side Dish’ Category

MAKE AND TAKE HOLIDAY SIDES

When it comes to preparing for holidays, or events in general, nothing relieves stress like the realization that something is ready and waiting. The winter holidays are a perfect time to prove this, when everyone is so pressed for time. This is especially true of Thanksgiving, in light of the current trend to move it back to its communal roots.

The theory is to share the work, time and expense by having everyone contribute a dish to the meal. It’s a great notion but one that takes some special planning. Obviously, everyone can’t arrive hours before dinner and share the kitchen space to cook their dishes. The dishes have to be ones that need only rewarming, plating, or can be partially prepared ahead, easily transported and quickly finished on site. For example, anything au Gratin is a perfect fit because they usually need a second round in the oven to brown. 

The concept of relying on this type of dish translates well to the single host of a holiday event. The relief of knowing things are prepared ahead and waiting to be served is invaluable. It relaxes the host and makes the occasion more enjoyable for everyone.

Here are 17 recipes that match these qualifications. If they don’t suit your pleasure as they are stated, they can serve as guides for the general recipe. For example cauliflower is listed in two similar variations showing how other toppings could substitute.  The Cheesy Kale recipe would work with other hearty winter greens, even broccoli or rabe. The possibilities are endless to make your holidays easier and more fun. For even more ideas see Dec. 15, 2o16.

RECIPES

Kale Au Gratin: Serves 8-Adapted from Try-Foods Intl. Inc.

8 cups kale-heavy stems removed and chopped

2 leeks trimmed and thinly sliced

2 Tbs. butter+ ½ Tbs.reserved

1 cup half and half

2 Tbs. flour

Salt and pepper

½ cup shredded sharp cheese

1/3 cup seasoned breadcrumbs-preferably wheat

Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc

1 ½ lb. turnips- peeled and thinly sliced*

1/3 cup turnip greens reserved and chopped*

¼ cup finely diced onion

Tbs. seasoned breadcrumbs

Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.

*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Green Beans Genovese: Serves 6 – From Try Foods Intl. Inc.

Salt and pepper

2 lb. whole green beans

1 Tbs. oil

2 cloves minced garlic

3 mashed anchovy fillets

1/3 cup Italian parsley chopped

Freshly ground black pepper

Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Spiked Carrots: Serves 6

1 lb. baby carrots-cleaned
1 Tbs. butter

2 tsp. brandy, cognac, or bourbon

1 tsp. brown sugar

Boil carrots 7-9 min. until crisp tender. drain. Sauté with rest of the ingredients over low heat, stirring gently for2 min. until glazed. If making ahead, reheat gently in the microwave and garnish with parsley.

Green Beans, Pecans and Blue Cheese: Serves 4 From Try Foods Intl. Inc

1 lb. green beans cut in 1 inch pieces

½ cup pecans

Salt

1 Tbs. oil divided

1 tsp. EACH Dijon mustard and cider vinegar

2 tsp. grated shallot

1 ½ oz. crumbled blue cheese

Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,

add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds:  Serves 8

3 large heads of broccoli separated into flowerets

1 large Granny Smith apple-cored and diced

1 Tbs. lime juice 

5 oz. slivered, toasted almonds

1 cup dried cranberries

3 Tbs. Balsamic Vinaigrette-commercial is fine

Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.

Mashed Rutabaga: Serves 4

1 large rutabaga peeled and cubed

1 medium potato peeled and cubed

2 Tbs. butter

¼ cup or less- whole milk

Salt and pepper

1 tsp. chopped chives for garnish

Boil rutabaga and potato together until soft, about 15-18 min. Drain and mash together with butter, seasonings and just enough fluid to give a silky consistency. Serve garnished. Can be transported in plastic, gently reheated in the microwave and dished at serving time, optionally garnished with parsley.

Corn Pudding: Serves 6

(2) 14 oz. cans creamed corn-yellow is prettier

(1) 14 oz. can whole corn

2 eggs lightly beaten

Cinnamon for garnish

Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

Spinach Pie: Serves 4

(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off

1 envelope beef or chicken bouillon granules

1 egg slightly beaten

pinch nutmeg

Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8

1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed

1 ½ Tbs. oil

1 Tbs.balsamic vinegar

1tsp.dried rosemary

¼ cup cooked crumbled bacon

1/3 cup chopped, toasted walnuts

Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled

1 lg. head cauliflower

1 cup milk

2 Tbs. flour

2 Tbs. butter

1/4 cup shredded cheddar cheese

1/2 envelope chicken bouillon granules

3 Tbs. shredded Parmesan cheese

Paprika and dried parsley for garnish

Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.

Variation: Cauliflower Polynesian: Serves 4

1 large head cauliflower divided into flowerets

½ tsp. garlic powder-option 1

1Tbs.oil-option 1

2 Tbs. grated Parmesan-options-1&2*

¼ cup melted butter- option 2

½ cup plain breadcrumbs

Salt and pepper

Paprika and dried parsley for garnish

*Cheese can be added to either of the optional methods of cooking the cauliflower.

Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.

Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Cheesy Squash and Kale: Serves 8

1 lb. fresh kale, heavy stems removed chopped in large pieces

2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted

1 medium onion- sliced

1 (12 oz.) can evaporated milk

2 Tbs. flour

2 Tbs. grated Parmesan

Salt and pepper

½ cup shredded sharp cheddar cheese

Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top,  add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

Halved Acorn Squash:  4 servings for each topping recipe  A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings

Halved acorn squash is a favorite with my family, but I have always cooked it in the oven, and found that left-overs looked wilted and dried in reheating; not something to make ahead for a feast. This recipe is so quick that it might open the dish to consideration for a big Thanksgiving dinner. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.

To Cook Squash

Microwave: Acorn halves: Seed and place cut side down in a baking dish and microwave on high 6-9 min. until tender, rearranging once. Add topping and cook on high 3 min. more. Serve

Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.

NOTE: The cooking methods are interchangeable once the topping is added.

Apple, Maple, Nut Topping

1 cup applesauce

1Tbs. maple syrup

¼ cup chopped toasted walnuts

½ tsp. cinnamon

Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once. 

Maple Chipolte Glaze

1/3 cup minced chipotles in adobo sauce

¼ cup finely chopped onion

1 Tbs. butter

3 Tbs. maple syrup

1/8 tsp. curry powder

Salt to taste

Sauté onion in butter until tender; about 2 min. Add the other ingredients and cook, stirring about 1 min. more until blended. Follow directions above.

CHOOSING KABOB SIDES

Last week I wrote that one of the best things about kabobs is how quickly they cook and serve but, when planning a meal, that can also be a disadvantage, especially when choosing side dishes. To assure ease at serving time, it’s best to rely on side recipes which also can be prepped ahead, then presented at room temp, chilled or quickly reheated in the microwave.

The traditional choice to accompany kabobs is rice. It may be because they’re both Asian in origin, but it’s more due to rice being texturally compatible and willing to absorb the juices and flavorings of the kabobs, incorporating itself into the entrée. (See TIP in post for June 6, 2024 to do this easily) Pasta and potatoes are independent platforms and can’t do this. Recipes for the only two compatible potato treatments are below.

Another concern in planning accompanying dishes is that many kabob recipes include vegetables, and duplicates are boring. The best solution to the problem is careful planning, even rearranging the skewer contents to allow for a certain side dish. Tangy sauced dishes aren’t good choices either. Most kabobs are marinated and their favor is the keynote of the meal. Giving it competition can result in an unpleasant taste experience.

My first choice to fill out a kabob menu is an ear of corn, when in season, otherwise it’s a salad. I give some recipes here, but I suggest you also check the posts for Apr. 11, 2024 and Feb. 22, 2024. Below are 14 examples of dishes which solve the timing problem, just add a loaf of good artisan bread.  I’ve tried to pick vegetables not normally on kebobs to avoid repetition. The asparagus can be dressed in many ways and the other recipes can be adjusted to your taste. Do try changing the seasonings or ingredients, you’ll find it’s fun and can make the meal more interesting.

Vegetables are very adaptable and forgiving. They get on well together even ones that seem to compete, as proven by any 3-bean salad which will accept numerous sauces and dressings. So if you’re stuck for something to serve, grab a bag of suitable, frozen veggies, cook them to crisp tender and add a bit of salad dressing from the pantry—whatever suits the main flavors–and you’ll have a personal creation.  As I always say; “Experiment on your own” You’ll have a lot more fun in the kitchen if you do.

RECIPES

Greek Salad: Serves 4

1 lg. cucumber—quartered lengthwise seeded and cut in 1/2inch chunks

1 green bell pepper in ½ inch dice

4-5 green onions (scallions) white and light green parts in ½ inch slices

¼ cup sliced Kalamata olives OR (1) 4 oz. can sliced black olives

6 oz. feta cheese crumbled

1/3 cup olive oil

¼ cup lemon juice

1 Tbs. chopped fresh oregano

Gently toss the vegetables in a bowl. If not serving at once drizzle with half the lemon juice and chill. Just before serving, add the rest of the juice, drizzle with the oil, gently toss and sprinkle with the cheese, Garnish with the oregano.

Bell Pepper Salad: Serves 4

1 EACH red, green and yellow pepper in julienne

 4 oz. can of black olive slices – drained

2 Tbs. capers

1 ½ Tbs. balsamic vinegar

2 Tbs. canola oil

2 Tbs. chopped fresh basil leaves – Thai if possible

Mix all the ingredients in a bowl and gently toss. Chill at least 2 hrs. Serve at room temperature garnished with basil.

Peas with Lettuce and Mint: Serves 4
10 oz. peas-frozen is fine
1 cup thinly sliced romaine lettuce

½ cup chicken broth
3 Tbs. chopped fresh mint + a few leaves for garnish
Salt and pepper
Bring broth to a simmer in a saucepan. Add peas and cook about 4 min. until crisp tender. Add lettuce and chopped mint. Stir just until heated through. Season to taste and remove from heat.

Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

1 oz. can sliced water chestnuts OR 8 oz. can bamboo shoots

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with toasted sesame seeds.

Green Beans and Salsa: Serves 4

½ lb., whole green beans

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Asparagus: Serves 4—allowing 4-6 spears per person depending on size

Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches . Microwave on high 3 to 9 min. depending on the size of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. .
For Marinating: A vinaigrette of choice is best.
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs or slices of Parmesan cheese.

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil
Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 11/2 Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Sesame Carrots with Celery Root: Serves 8

1 lb. carrots-peeled and julienned
1 lb. celery root (celeriac) –peeled and julienned.
1 Tbs. butter
1 Tbs. Black sesame seeds
1 Tbs. Sesame oil
1 Tbs. white sesame seeds toasted.
1Tbs. Lemon juice
½ tsp. salt
Brown butter in a pot, add vegetables, toss to coat and stir until crisp tender about 10 min. Add the remaining ingredients and toss to coat well. Sauté about 2 min.to blend flavors.

Broccoli and Carrots: Serves 4

8 oz. broccoli flowerets- – frozen is fine

8 oz. carrots peeled and cut into matchsticks

2 tsp. powdered ginger

1 tsp. powdered garlic

2 Tbs. oil

2 tsp. poppy seeds

2 tsp. frozen orange juice concentrate

Boil vegetables together until crisp tender about 5 min. Drain well. Mix other ingredients to make dressing. Gently toss vegetables with dressing and allow to marinate a few hours.

Rabe, Leaf Spinach or Kale:  Serves 4

1 lb. bunch—possibly more depending on appetites

1 Tbs. oil

1 Tbs. chopped jarred garlic

Salt to taste—optional

Cut the heavy woody bottom stems off the vegetables. Plunge them into boiling water for about 5 sec. until they turn bright green. Rinse under cold water and drain. Heat oil in a skillet over medium heat until just sizzling; add drained vegetables and garlic and toss until just crisp tender- about 5 min. –less for spinach. Serve at room temperature with salt to taste.

NOTE: The flat leafed spinach found in salad packages is too delicate for this dish.

Baby Zucchini with Squash Blossoms: Serves 6
1 lb. baby zucchini-cut lengthwise into 6 wedges
1 ½ tsp. chopped fresh lemon basil-or fresh lemon balm
3 Tbs. butter- divided
18 squash blossoms
salt-Kosher preferred
Sauté zucchini in 1 Tbs. butter until crisp tender, about 2 min. Stir in herbs and salt, stir to mix and spoon onto a serving plate. Melt remaining butter in the pan and sauté squash blossoms about 2 min. but don’t allow to wilt, about 4 sec.  Serve on top of zucchini.

Zucchini Torte: Serves 4-6
1 large onion-diced
1 ¾ lb. zucchini-about 3 large-grated
3 garlic cloves-minced
3 Tbs. jalapenos-seeded and chopped
5 Tbs. butter-divided
2 tsp. ground cumin
Salt
(3)11inch flour tortillas
12 oz. Monterey Jack cheese-grated
Melt 3 Tbs. butter in a skillet and sauté the onion and cumin about 9 min. until tender. Add zucchini and garlic and cook about 14 min. until mixture is dry and tender. Season with salt, add jalapenos and cook 2 min. Spoon into a bowl.  Place 1 tortilla on an oiled plate, sprinkle with ¼ of the cheese, spread with half of the zucchini mix and ¼ more of the cheese. Cover with a second tortilla and repeat layering. Top with third tortilla and press down to compact it. Melt 2 Tbs. butter over medium heat, in a heavy 12 inch skillet. Slide torte into skillet, cover and cook about 4 min. until bottom is golden.  Slide torte onto the plate using a spatula, invert into skillet and cook uncovered until bottom is brown about 4 min. Transfer to a plate and allow to cool at least 5 min. Can be served at room temp or slightly reheated in a microwave. Serve cut into wedges.

Potatoes Seaview: Serves 4-6
3 large all-purpose potatoes—cylindrical ones are best- thinly sliced
2 Tbs. butter – melted
Line a cookie sheet with foil. Lay the potatoes out in rows accordion fashion, leaving a wide foil margin. Drizzle with butter and broil until golden. If serving later, tent foil over potatoes and rewarm in oven when ready. To serve separate into 6 inch sections with a spatula to plate. Serve hot.

Sweet Potatoes Seaview: Serves 4-6
Substitute 2 large sweet potatoes or yams for the other potatoes and follow instructions above but bake in a preheated 400 deg. oven until potatoes begin to look dry, before browning. Drizzle with 2-3 Tbs. maple syrup and continue cooking until glazed. These don’t re heat as well as the white potatoes do.

SIDE SALADS-BACK IN THE BUDGET

In the mid-later20th century, side salads were considered an automatic part of a dinner, even at home. Frequently, it was a wedge of iceberg, the work horse of lettuces, with a creamy dressing. Then came other ‘more sophisticated’ varieties, Romaine, red leaf, endive, escarole, and a deluge of vinaigrette dressings. Along the way, the side salad became an option.  Now, more often, tossed or layered, mixed with vegetables, fruits, nuts, grains, seeds and/or herbs, a salad is part of the entrée.

Ironically, as the side salad disappeared, concern to get children to eat more vegetables grew, even to the extent of tricking them by disguising or hiding vegetables in other foods, including desserts.  Restoring side salads might be a more effective solution. Side salads enhance the entrée by providing complimentary texture and flavor contrasts. They can also be fun additions to the meal, depending on ingredients, which appeals to children. However, the general concept of acceptable ingredients will need updating.

Side salads were traditionally based on, and often completely composed of greens. Back in the day, greens were nutritionally considered a ‘frill’, decorative and inexpensive, not a vitamin enriched food. Fully appreciated today, the cost of greens is at an all-time high and providing side salads for a family, on a regular basis is no longer a nominal expense. I wrote a post on alternatives to greens on   May 11, 2023.

The real solution though, is not to mimic traditional side salads, but to devise new ones, using foods which fulfill all the requirements of nutrition, flavor and appeal. The best candidates are fruits and vegetables, canned, fresh and frozen. I’ve written 2 posts on this subject in the past; both before the drastic rise in prices, inspired, mainly, by the above mentioned dietary concerns. The first on July 23, 2015, focused on vegetables and the second on Dec. 22, 2016 is about fruits.  Their information is still valid, so I’m quoting example recipes from both, and adding aa few new ones.. For the list of recipes, please check the posts and enjoy side salads again. Also remember that fruits and vegetables yield more servings as an ingredient in a mixed salad than as a single serving item and please note the number of servings on the recipes.

RECIPES
VEGETABLES

Carrot Slaw; Serves 4

4 medium-small carrots

1/3  cup raisins. dried cranberries or blueberries—optionally plumped in water

¼ cup chopped toasted walnuts- optional

¼ head of iceberg lettuce

Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”.

Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces. Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
Choice of dressing: This salad goes well with several dressings. French. Peppercorn Ranch, Vadalia Onion, Cole Slaw, Caesar even one of the Raspberry vinaigrettes

Green Bean and Mushroom Salad: Serves 4

8oz. frozen cut green beans

4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained

1 small onion halved and thinly sliced – optional

4 large Romaine leaves, optionally torn into bite-sized pieces

¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil

Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours. Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

Pickled Red Beet Salad; Serves 4

15 oz. can sliced beets- drained, juice reserved

1 small onion halved lengthwise and thinly sliced

2 Tbs. cider vinegar – or to taste

1 tsp. sugar- or to taste

4 large leaves of red leaf lettuce

Dressing of choice*

Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing over, depending on choice.

*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of

1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in

** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

Peas and Tomatoes with Basil: Serves 4
10 oz. fresh or frozen peas-cooked to crisp-tender
2 plum tomatoes- medium dice
2 Tbs. oil
2 Tbs. dried basil OR ¼ cup chopped fresh
Salt and eppr to taste
Garlic powder to taste-Optional

Toss everything together in a bowl. Allow to marinate, chilled, at least 1 hr.


Fruits

Church Salad: Serves 6
1 lb. Romaine cut in bite sized pieces,
(1) 8oz.can mandarin oranges,
1/2 small white onion thinly sliced
Orange Dressing

3/4 cup orange juice

1Tbs.poppy seeds

2 Tbs. oil

Sugar if needed

Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving

Craisin-Pear Salad: Serves 4
1 large, ripe pear cored and diced,
3 cups salad greens,
¼ cup craisins

 Dressing:
2 Tbs. oil,
1 Tbs. balsamic vinegar,
¼ tsp. Dijon mustard,
salt & pepper

Whisk dressing ingredients wel.  Toss all ingredients gently with dressing just before serving

Tomato -Watermelon Salad: Serves 4

1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes

1 medium tomato – in large dice

5-6 green leaf lettuce leaves – torn in bite-sized pieces or other tender greens

3 Tbs. + Caesar dressing or other complimentary  vinaigrette.
Gently toss ingredients with dressing.

Grapes and Baby Greens with Maple Dressing: Serves 6
1 small yellow apple thinly sliced,
6 cups baby mixed greens,
1 cup seedless red grapes halved.
Dressing: Combine and whisk I oil
1 Tbs. maple syrup,
1 thinly sliced scallion,
1tsp. lemon juice, or more to taste if needed with juice
½ cup raspberry juice or similarly tart clear fruit juice-see above
2 Tbs. olive oil
Arrange greens, top with fruits and drizzle with dressing.

Craisin-Pear Salad:* Serves 4

1) 1 large, ripe pear cored and diced, 3 cups salad greens, ¼ cup craisins

2) Dressing: Whisk 2 Tbs. oil, 1 Tbs. balsamic vinegar, ¼ tsp. Dijon mustard, salt & pepper

3) Toss all ingredients gently with dressing just before serving

Pear-Spinach Salad with Pecans: Serves 8

1) 2 ripe pears thinly sliced, 13 oz. baby spinach (2 pkgs.), 1 small, white onion thinly sliced,–1/4 cup melted butter, ¾ cup light brown sugar( divided), ¾ tsp. cinnamon (divided), 1 ½ cups pecan halves.

2) Dressing: Whisk 1/3 cup oil, ½ cup white wine vinegar, ¼ tsp. cinnamon, ¼ cup sugar, salt &pepper

3) Mix and spread on a foil-lined sheet, butter, ½ cup sugar, ½ tsp. cinnamon and nuts. Bake at 350 deg. for 20 min.stirring. Cool and separate nuts with a fork. Gently toss salad ingredients in a bowl, add dressing and garnish with nuts.

NOTE: *Craisins are sweetened dried cranberries. To make your own, Prick 2 cups cranberries with a pin. Boil 1 cups sugar and ¼ cup water until sugar dissolves, stir in berries, then transfer to a foil-lined sheet and bake at 300 deg. for 45 min. Spread on waxed paper and when almost dry roll in granulated sugar if a sweeter berry is wanted. Can be used as decorations on desserts or sprinkled over ice

GRAPES

Grapes and Baby Greens with Maple Dressing: Serves 6

1) 1 small yellow apple thinly sliced, 6 cups baby mixed greens, 1 cup seedless red grapes halved.

2)Dressing: Combine 1 Tbs. maple syrup, 1 thinly sliced scallion, 1tsp. lemon juice, ½ cup raspberry juice, whisk in 2 Tbs. olive oil

3) Arrange greens, top with fruits and drizzle with dressing.

Grapes with Honey Lime Dressing: Serves 4

1) 1 cup halved seedless grapes, 2 cups baby spinach leaves, ½ head radicchio-leaves in bite-sized pieces,

2)Stir together 1 Tbs. honey,3 Tbs. lime juice, whisk in 3 Tbs. oil, salt & pepper

3) Toss salad ingredients gently together, add dressing just before serving and toss again

APPLES

Nutty Apple Salad: Serves 4

1) 2 tart green apples in ½ inch dice, 2 Tbs. toasted slivered almonds,3 or 4 Belgian endives (see step #3)*

2) Combine 1 Tbs. lemon juice, 4 tsp.oil,1 tsp. minced garlic, pinch salt

3) Wash the endive with a damp cloth, thinly slice crosswise and mix in a bowl with apples and nuts, toss with dressing. OR Serve this as individual salads. Chop the apples in finer dice and mix with almonds in a bit of dressing. Separate the endive leaves into 12 or 16 equal piles, depending on size. Divide piles among 4 plates and fill each with a bit of the fruit-nut mix, drizzle with remaining dressing.

NOTE* Belgian endive leaves can be held by the stem end and eaten by hand, rather like a slice of pizza.In this way they can be used as dippers, like chips, to hold small amounts of food.

Apple-Jicama Salad: Serves 6

1)1medium jicama, 3 red apples, 1 small onion thinly sliced, 3 cups romaine leaves in bite-sized pieces, ¼ cup chopped fresh mint.

2) Dressing: Stir together ½ cup orange juice, 1 Tbs. EACH lime juice, cider vinegar, brown sugar, 1 Tbs. oil, to dissolve sugar

3)Cut jicama and cored apple into matchsticks. Toss with lettuce, mint and dressing. Garnish with mint leaves if desired.

Tomatoes

Tomato- Spinach Salad: Serves 4

1) 3 cups baby spinach leaves, ½ small white onion thinly sliced, 12-14 grape tomatoes sliced crosswise in 3 pieces

2) Dressing: ¼ cup of a good bottled Vidalia Onion dressing or more to taste

3) Combine ingredients in a bowl and drizzle dressing over, then toss gently.

Salad Margherita; Serves 4

1)3 cups baby spinach, or torn green leaf lettuce, 3 plum tomatoes quartered lengthwise then halved into eight pieces each, ½ small onion diced, 1/3 cup fresh mozzarella, slivered, ¼ cup fresh basil leaves chopped

2) Dressing: A ¼ cup good bottled Caesar dressing- or to taste

3) Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves

side salad is generally expected with a dinner entrée. It offers a complimentary contrast in texture and taste as well as providing nutritionally balancing fiber. However, anyone who’s shopped for produce recently knows that the prices per pound now rival that of many meats. Add a large tomato to a head of lettuce and the “simple “salad costs than most cuts. I was amazed last week to see collards, formerly an inexpensive leafy green, priced above Romaine. Scallions in a featured sale, 3 bunches for $1.00, had only 4 per bunch when there used to be 6 to 8!

Unfortunately, the prices haven’t lowered much this summer, which means that they will probably rise even higher come fall.

So what is the family meal planner to do to keep side salads in the daily dinner menu without it costing nearly double? One solution is to study the produce section and try to find things that haven’t skyrocketed. Regular carrots, for example, cost about $0.88 lb. they’re tastier, more versatile than the dwarf variety and make a great slaw. Compare the prices on all greens that are salad friendly. They’re usually interchangeable. Try to find new uses for other items too. One small zucchini, for instance, sliced paper thin goes a long way as a salad ingredient.

Another solution is to cut down the amount of lettuces or bedding greens, by using frozen vegetables to form the base of the salad. They cost less and go much further. Cut green beans, and broccoli are good selections. Snow peas and edamame are good “fillers”. Canned beets or asparagus are useful salad bases too. Properly presented side salads built around these ingredients, with harmonious dressings, become clever creations, not economic measures.

I’m listing a few of my favorite suggestions for these kinds of salad solutions below, with dressing suggestions. Actually, writing this has given me an idea for next week’s posting. I’m going to work on some different salad dressing recipes to perk up side salads and give them a bit of zing.

Carrot Slaw; Serves 4

4 medium-small carrots

1/3 cup raisins. dried cranberries or blueberries—optionally plumped in water

¼ cup chopped toasted walnuts- optional

¼ head of iceberg lettuce

Choice of dressing*

Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces. Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.

*This salad goes well with several dressings. French. Peppercorn Ranch, Vadalia Onion, Cole Slaw, Caesar even one of the Raspberry vinaigrettes.

Green Bean and Mushroom Salad: Serves 4

8oz. frozen cut green beans

4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained

1 small onion halved and thinly sliced – optional

4 large Romaine leaves, optionally torn into bite-sized pieces

¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil

Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours. Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

Pickled Red Beet Salad; Serves 4

15 oz. can sliced beets- drained, juice reserved

1 small onion halved lengthwise and thinly sliced

2 Tbs. cider vinegar – or to taste

1 tsp. sugar- or to taste

4 large leaves of red leaf lettuce

Dressing of choice*

Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing over, depending on choice.

*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of

1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in

** Shelled hard-boiled eggs can be pickled in the beet juice for up to 3 weeks. Delicious alone, sliced in sandwiches or chopped in salads.

Tomato -Watermelon Salad: Serves 4

1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes

1 medium tomato – in large dice

5-6 green leaf lettuce leaves – torn in bite-sized pieces

Orange dressing*

¼ cup Feta or blue cheese crumbles – optional

Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.

*Orange Dressing

3/4 cup orange juice

1Tbs.poppy seeds

2 Tbs. oil

Sugar if needed

Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

17 LOW CARB CASUAL SIDES

I’ve noticed that, there’s a huge contradiction in our seasonal eating habits where low carb sides are concerned. At a buffet table in winter, if we put a portion of meat and a slice of bread on our plate, we head for the salad and vegetables, not the sauced pasta or au gratin potatoes. In summer, although we’re conscious of our figures, we think nothing of picking up a hamburger on a bun and going straight for the potato or pasta salad and/or chips.

It’s part of summer eating fun to ignore low carb sides and I’m just as guilty as anyone else in subscribing to the subconscious conviction that the carbs don’t add up as they do in winter. They do though, with unhappy results, especially if we also indulge in the ice cream treats I’ve talked about recently—and who can resist those in hot weather?

The answer is of course, obvious. Find low carb, non-starchy sides which are fun to eat but that isn’t easy. Those favorite summer foods are hard acts to follow, let alone replace. Here are 17 recipes I’ve found which fill the bill. Several have become family favorites for us as I think they will for you.  Notice that most of the recipes have Mediterranean roots. The countries in that region have warmer climates and long histories of developing dishes suitable for al fresco dining. So if you’re feeling adventuresome and want to find more low carb side dishes for summer menus, search the cuisines of the Mediterranean, remembering that they are also considered the healthiest regional cuisines in the world.

RECIPES

Pickled Radishes– can be chilled up to 3 weeks.

Ingredients *

1 ½ lb. daikon radish, peeled

1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges

1 Tbs. kosher salt

¼ cup rice vinegar (not seasoned)

3 Tbs. sugar

1 Tbs. very thin matchsticks of peeled ginger

Preparation

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

Drain in a colander (do not rinse) and return to bowl.

Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
*NOTE: Adding a large cucumber, peeled and cut in thick slices to this preparation gives a nice texture contrast.

Cauliflower Parmesan: Serves 4-5
1 head cauliflower separated into flowerets
OIL
Salt and Pepper
Finely grated Parmesan cheese
Toss the cauliflower with salt and pepper to taste in enough oil to lightly coat and spread out on a baking sheet. Roast in a preheated 400 deg. oven about 20 min. or until golden, stirring occasionally. Sprinkle liberally with cheese and return to oven about 1 min. until cheese melts. Serve at room temperature

Carrot Salad with Lime: 4-6 servings (courtesy of Cuisine Magazine)
1 lb. regular carrots or 1 lb. bag baby ones – peeled or cut into bite sized pieces
1/3 cup lime juice
1 Tbs. minced ginger
1 Tbs. jalapeno pepper seeded – jarred will do
2 Tbs. brown sugar
Pinch salt
¼ cup canola oil
2Tbs. chopped fresh mint
2 Tbs. lime zest
Honey roasted peanuts OR wasabi coated cashews- both roughly chopped
Make vinaigrette first.  Blend lime juice, ginger, sugar, pepper and salt. Slowly pour in oil to emulsify it.
Cover the carrots in water, and boil until just done, about 15-18 min. Test for doneness. Do not over do. Cool. In a wide bowl or dish, pour the vinaigrette over the carrots gently turning to coat well and chill for several hours, overnight or longer, if possible. Mix the lime zest and mint to make a Gremolata to sprinkle over before serving. Pass the nuts, but don’t forget them. They really add flavor.

Pennsylvania Dutch Carrot Salad – Serves 4 (I take some short cuts here)
1 lb. regular carrots or 1 lb. bag baby ones – peeled
1 medium onion
2 slices bacon OR 4 slices turkey bacon  Or equal amount of turkey ham
2 Tbs. cider vinegar-or to taste
1 Tbs. sugar- or to taste
1 tsp. canola oil and more if needed
Peel and slice regular carrots into bite sized pieces, halve baby ones and boil until just tender, about 8-10mins. Drain and rinse. Meanwhile, peel and cut the onion in half lengthwise, then across in ¼ inch slices. Microwave them in a safe dish with 1 tsp. oil for 2mins. Cook the bacon in the pot used for the carrots. If using turkey, add about 2Tbs. oil to infuse with essence. Drain the bacon on towels.  Add the onions to the pot with all liquid. Using a wooden spoon, begin gently stirring over medium-low heat,  adding the vinegar , sugar and more oil if needed to taste, to make a sweet-sour slightly smoky dressing. Add carrots and toss gently. Allow flavors to meld for at least an hour, refrigerate if to be held longer.  Before serving, stir in crumbled bacon, reheat in the microwave or bring to room temperature. Serve hot in winter.

Green Vegetables, such as whole beans, asparagus spears, split broccoli crowns, even Brussels sprouts, are wonderful simply cooked to crisp tender, drained and introduced to a vinaigrette while still warm then allowed to marinate. They can be garnished with toasted nuts or sesame seeds, chopped egg, green onions or fresh herbs.

Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

1 oz. can sliced water chestnuts OR 8 oz. can bamboo shoots

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with sesame seeds.

Green Beans and Salsa: Serves 4

½ lb., whole green beans where low carb sides are concerned

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa – – optional

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Green Beans, Tomato and Basil: Serves 4—peas can be substituted*
1 lb. cut green beans-frozen is fine-cooked to crisp tender
2 large tomatoes in large dice
½ cup fresh basil leaves-or 1 tsp. dried
1 ½ Tbs. oil
Salt, pepper and garlic powder to taste
Chop the basil leaves and place everything on a salad bowl. Toss gently to mix well and chill to serve.
*NOTE: Top this with mozzarella shreds and it becomes Bean Salad Margherita

Broccoli Rabe with Garlic (Actually this name is incorrect. Broccoli is an American vegetable named for the California family who developed it. Italians know only “rabe”.)
1 bunch rabe
@ 3 Tbs. minced garlic, or powdered garlic to taste
3 Tbs. oil
Salt to taste
Cut woody bottoms off stems and discard any bruised leaves. Bring about 1 ½ inches of water to a boil in a skillet and blanche the rabe in batches just until it turns bright green. Usually this takes two batches. Drain well. Heat the oil in the dry skillet and cook the rabe over medium heat until the stems ate crisp tender. Add garlic to taste as the rabe cooks. Plate each batch as finished Sprinkle with salt to taste. Serve at room temperature

Tomatoes are a gift, especially when fresh in summer.
Tomatoes and Beets the large ones are wonderful peeled and fanned alternately with peeled large beets, all marinated in Balsamic vinaigrette.

Pennsylvania Dutch Tomatoes feature the beefsteak variety peeled, thickly sliced, layered alternately in a bowl with ¼ tsp. of cider or red wine vinegar, pinches of sugar, salt and pepper and marinated for several hours

Tomato and Watermelon is another good combination. Again use vinaigrette to marinate -one of the fruit based dressing’s works well, like raspberry, and peas add a quirky crunch. Of course tomatoes can always be served by themselves.

Following are some recipes for side dishes that I’ve used to perk up dinner menus. Not only do they look and taste great but they also have several other things in common which help to simplify preparations though they may take a bit longer.
• They are easy to make
• All the ingredients are readily available in the supermarket
• They can be made ahead and served cold, at room temperature or quickly re-heated, if needed

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil

Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 1 1/2 Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Microwave Ratatouille*Serves 4
1 small zucchini in 1/3 inch slices
1 small yellow summer squash – in ¼ inch slices
½ each green and red bell pepper OR one of either in ¾ inch dice
1 medium onion – in thin slices halved
½ pt. cherry tomatoes- halved OR 1large tomato coarsely diced
1 Tbs. oil
¼ tsp. lemon pepper
½ tsp. each dried basil and dried oregano
Pinch cayenne pepper
Put everything but the tomatoes in a microwave safe bowl, loosely cover and cook on high 2 min. Stir to make sure everything is crisp tender. Add tomatoes and cook 1 min. more. Allow flavors to meld a few minutes. Serve hot or room temperature
*Can be made with frozen vegetables and canned dice tomatoes. Cooking times are about the same, depending on the microwave oven. Consult package directions. Other vegetables can also be added: .cut green beans, broccoli, edamame, okra, sweet or snow peas.

Eggplant Athena: Serves 4
2 eggplants of a size that ½ of each will equal a portion
1/3 cup oil-cured black olives chopped
2 Tbs. chopped capers
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh mint
¼ cup Parmesan or pecorino cheese
Salt and pepper
@ 1 Tbs. oil +for drizzling
Cut the eggplants in half lengthwise and sprinkle with salt. Allow to drain for ½ hr. Rinse well and dry. Using a knife, score the tops of the eggplants in a cross-hatch pattern about ¼ inch deep.
Mix the other ingredients, using just enough oil to make a paste. Rub the paste into the tops of the eggplants and drizzle with oil. Bake in a preheated 375 deg. oven for 30 min. until tender when pierced with a knife. Serve room temperature or hot.

Eggplant Parmesan: Serves 4-6
1 large eggplant-peeled and sliced crosswise into ½ inch slices
2 cups tomato sauce
1 cup oil*
Salt, pepper, and garlic powder to taste
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
Bread crumbs –optional

Cover eggplant with hot water and let stand for 5 min. Drain and dry on paper towels. Heat oil on a skillet and fry the slices until golden* Layer in a greased casserole eggplant, sauce, seasoning and 2 cheeses.** Repeat layers ending with sauce and Parmesan-optionally top with a thin layer of breadcrumbs. Bake in a preheated 400 deg. oven about 20 min. until bubbly. Serve hot or at room temperature.
*To cut time and effort, I lightly spray the slices with canola oil and run them under the broiler, turning once to brown both sides. If you want a slightly richer dish, add 1 tsp. oil to the sauce.
**Treating the slices individually makes a pretty presentation and is easier to serve at buffets.

Fried Zucchini: Serves 4-5
½ lb. unpeeled zucchini in Julienne
Salt and pepper
1 cup oil
1/2 cup flour
Grated Parmesan cheese
Sprinkle the zucchini with salt and let sit for 1hr. Blot with paper towels to remove excess salt then shake in a plastic bag with flour and shake again to remove excess. TIP spread on a baking sheet and freeze for 15-20 min. Bring oil to the proper temperature, when a piece of bread sizzles, and fry zucchini for about 3 min. until curls and crisps. Remove with a slotted spoon and sprinkle with pepper and cheese. Serve hot or at room temperature.

Spinach Balls: Serves 4*
(1) 10 oz. box of frozen chopped spinach-thawed and drained
1 cup finely chopped onion
1 egg lightly beaten

2 Tbs. +2 tsp. butter or margarines
1/3 cup + 2 tsp. dried breadcrumbs
¼ tsp. EACH salt, garlic powder, dried sage and thyme
Pepper
Mix first 4 ingredients then mix again with the rest. With a teaspoon, shape mixture into 16 balls. Arrange on a lightly sprayed cookie sheet and bake in a preheated 350 deg. oven, 20 min. Until lightly browned. Serve hot or at room temperature.

*One of my favorite canapes

SIDE DISHES TO MAKE A DINNER SPECIAL

Whether you decide to up your game and try a new entrée for Father’s Day, or stick with one of Dad’s favorite s, you can always give his, and any other dinner, fresh appeal by including any of a wide variety of different, delicious sides. It’s amazing how such a seemingly small addition can change the reception of an entire menu, making familiar things seem new.

However, all dinners, from weeknight take-outs to special events need planning, provisioning, preparation and serving. If more than one person is involved, coordinated timing is important too, especially if it can affect two dishes in the entree.  The easiest way to guarantee smooth sailing is to have their cooking times be non-related. 

Sides which can be cooked ahead and finished or re-heated before serving, or don’t diminish when cooled to room temperature are the solution. The recipes here were chosen for flavor as well as their ability to fill these requirements. No worries about the timing of the meat serving them, even with an amateur griller. If they are challenging or unfamiliar, all the better, it makes them special and the dinner will stand out. Furthermore, most are Mediterranean cuisine, which is as famous for such recipes as it is for its health benefits. 

I’ve used these sides to perk up dinner menus. They look and taste great but also have several other things in common which help to simplify and smooth dinner preparations
• They are easy to make
• All the ingredients are readily available in the supermarket
• They can be made ahead and quickly re-heated, if needed, so they’re ready to serve at any time
• They cost no more than any other side dishes
• Several are sufficiently filling to require only a salad to complete the menu
• There’s enough variety to compliment any entrée

However, always remember, vegetables are very adaptable and forgiving. They get on well together even ones that seem to compete, as proven by any 3-bean salad which will accept numerous sauces and dressings. So if you’re stuck for something to serve, grab a bag of frozen veggies, cook them to crisp tender and add some fresh greens and salad dressing from the pantry—whatever suits your mood and you have a new creation with no one the wiser and a lot more fun in the kitchen.

For more information and additional recipes go to June 11, 2020 and June 3, 2015.

RECIPES

Microwave Ratatouille*: Serves 4
1 small zucchini in 1/3 inch slices
1small yellow summer squash – in ¼ inch slices
½ each green and red bell pepper OR one of either in ¾ inch dice
1 medium onion – in thin slices halved
½ pt. cherry tomatoes- halved OR 1large tomato coarsely diced
1 Tbs. oil
1/4tsp.lemon pepper
½ tsp. each dried basil and dried oregano
Pinch cayenne pepper
Put everything but the tomatoes in a microwave safe bowl, loosely cover and cook on high 2 min. Stir to make sure everything is crisp tender. Add tomatoes and cook 1 min. more. Allow flavors to meld a few minutes. Serve hot or room temperature
*This can be made with frozen vegetables and canned dice tomatoes. Cooking times are about the same, depending on the microwave oven. Consult package directions. Other vegetables can also be added: .cut green beans, broccoli, edamame, okra, sweet or snow peas

Eggplant Athena: Serves 4
2 eggplants of a size that ½ of each will equal a portion
1/3 cup oil-cured black olives chopped
2 Tbs. chopped capers
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh mint
¼ cup Parmesan or pecorino cheese
Salt and pepper
@ 1 Tbs. oil +for drizzling
Cut the eggplants in half lengthwise and sprinkle with salt. Allow to drain for ½ hr. Rinse well and dry. Using a knife, score the tops of the eggplants in a cross-hatch pattern about ¼ inch deep.
Mix the other ingredients, using just enough oil to make a paste. Rub the paste into the tops of the eggplants and drizzle with oil. Bake in a preheated 375 deg. oven for 30 min. until tender when pierced with a knife. Serve room temperature or hot.

Eggplant and Yogurt: Serves 4
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
½ cup plain yogurt
1 tsp. paprika
3 Tbs. oil

Salt and pepper to taste
Cut eggplants into ¼ inch rounds and place on a baking sheet. Boil or grill until tender and slightly brown, turning once, about 4 min. – plate in a circular pattern and allow to cool. Mix yogurt, oil, paprika, 1 ½ Tbs. mint, salt and pepper in a bowl. Pour the dressing over the eggplant and garnish with the ½ tsp. of mint. Let stand for at least 30 min. to meld flavors.

Broccoli Rabe with Garlic: Serves 4-Buy rabe or substitute field spinach* (Actually this name is incorrect. Broccoli is an American hybrid vegetable named for the California family who developed it. “Rabe” is a more slender, bitter vegetable, a parent broccoli).
1 bunch rabe
@ 3 Tbs. minced garlic + ½ a –oz. jar chopped garlic or to taste
3 Tbs. oil
Salt to taste
Cut woody bottoms off stems and discard any bruised leaves. Bring about 11/2 inches of water to a boil in a skillet and blanche the rabe in batches just until it turns bright green. Usually this takes two batches. Drain well. Heat the oil in the dry skillet and cook the rabe over medium heat until the stems ate crisp tender. Add garlic to taste as the rabe cooks. Plate each batch as finished Sprinkle with salt to taste. Serve at room temperature.
*NOTE: A bunch of fresh spinach, stems removed, is an option to rabe. According to Bon Appetit magazine, winter 2023, stirring in ½ cup crème fraiche as it’s removed from the heat creates a silky, tasty sauce.

Spinach with Nuts and Raisins: Serves 4
2 lb. spinach, Swiss chard or kale, center stems removed and leaves coarsely chopped.
1 clove garlic minced
3 Tbs. oil
1 small onion finely chopped
1/3 cup raisins
¼ cup chopped toasted walnuts
Salt and pepper to taste
Make sure the greens are well washed and drained. Plump the raisins in hot water and drain before adding. Heat the oil in a skillet and sauté the onion until tender, add the garlic and cook 1-2 min. more. Add the greens in batches and cook until wilted. Add the raisins and the nuts.
Season to taste with salt and pepper. Serve hot or room temperature.

Asparagus: Serves 4—allowing 4-6 spears per person depending on size
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches . Microwave on high 3 to 9 min. depending on the  size of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. .
For Marinating: Vinaigrette of choice is best.
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs or slices of Parmesan cheese.

Potatoes Seaview
3 large all-purpose potatoes—cylindrical ones are best- thinly sliced
2 Tbs. butter – melted
Line a cookie sheet with foil. Lay the potatoes out in rows accordion fashion, leaving a wide foil margin. Drizzle with butter and broil until golden. If serving later, tent foil over potatoes and rewarm in oven when ready. To serve separate into 6 inch sections with a spatula to plate. Serve hot.

Sweet Potatoes Seaview
Substitute 2 large sweet potatoes or yams for the other potatoes and follow instructions above but bake in a preheated 400 deg. oven until potatoes begin to look dry, before browning. Drizzle with 2-3 Tbs. maple syrup and continue cooking until glazed. These don’t re heat as well as the white potatoes do.

Sweet Potato or Spinach Ravioli: Serves 4
Spinach;
1 pkg. wonton wrappers
10 oz. box of frozen chopped spinach
4 oz. cream cheese
Pinch nutmeg
1 egg- divided
Melted butter
Grated Parmesan cheese
Drain spinach well. Mix with cheese, nutmeg and half the egg. Lay a wrapper out flat and place about 1 tsp. of mixture on one half and fold the wrapper over. Brush edges with a bit of egg, mixed with enough water to be fluid and press with a fork to seal. When all are filled. Drop a few at a time into a pot of simmering salted water. Don’t crowd them. Boil until they rise to the top then move each with a slotted spoon to a plate to drain. When cool, layer them in the serving dish separated by a bit of melted butter. Serve hot—can be rewarmed. Sprinkle with grated cheese just before placing on the table.
Potato
Substitute one large sweet potato or yam for the spinach. Substitute brown sugar and cinnamon to taste for the nutmeg. Follow the rest of the directions, including serving with the grated cheese.

Sesame Carrots with Celery Root: Serves 8

1 lb. carrots-peeled and julienned
1 lb. celery root (celeriac) –peeled and julienned.
1 Tbs. butter
1 Tbs. Black sesame seeds
1 Tbs. Sesame oil
1 Tbs. white sesame seeds toasted.
1Tbs. Lemon juice
½ tsp. salt
Brown butter in a pot, add vegetables, toss to coat and stir until crisp tender about 10 min. Add the remaining ingredients and toss to coat well. Sauté about 2 min.to blend flavors.

Zucchini Torte: Serves 4-6
1 large onion-diced
1 ¾ lb. zucchini-about 3 large-grated
3 garlic cloves-minced
3 Tbs. jalapenos-seeded and chopped
5 Tbs. butter-divided
2 tsp. ground cumin
Salt
(3)11inch flour tortillas
12 oz. Monterey Jack cheese-grated
Melt 3 Tbs. butter in a skillet and sauté the onion and cumin about 9 min. until tender. Add zucchini and garlic and cook about 14 min. until mixture is dry and tender. Season with salt, add jalapenos and cook 2 min. Spoon into a bowl.  Place 1 tortilla on an oiled plate, sprinkle with ¼ of the cheese, spread with half of the zucchini mix and ¼ more of the cheese. Cover with a second tortilla and repeat layering. Top with third tortilla and press down to compact it. Melt 2 Tbs. butter over medium heat, in a heavy 12 inch skillet. Slide torte into skillet, cover and cook about 4 min. until bottom is golden.  Slide torte onto the plate using a spatula, invert into skillet and cook uncovered until bottom is brown about 4 min. Transfer to a plate and allow to cool at least 5 min. Can be served at room temp or slightly reheated in a microwave. Serve cut into wedges.

Baby Zucchini with Squash Blossoms: Serves 6
1 lb. baby zucchini-cut lengthwise into 6 wedges
1 ½ tsp. chopped fresh lemon basil-or fresh lemon balm
3 Tbs. butter- divided
18 squash blossoms
salt-Kosher preferred
Sauté zucchini in 1 Tbs. butter until crisp tender, about 2 min. Stir in herbs and salt, stir to mix and spoon onto a serving plate. Melt remaining butter in the pan and sauté squash blossoms about 2 min. but don’t allow to wilt, about 4 sec.  Serve on top of zucchini.

Peas with Lettuce and Mint: Serves 4
10 oz. peas-frozen is fine
1 cup thinly sliced romaine lettuce

½ cup chicken broth
3 Tbs. chopped fresh mint + a few leaves for garnish
Salt and pepper
Bring broth to a simmer in a saucepan. Add peas and cook about 4 min. until crisp tender. Add lettuce and chopped mint. Stir just until heated through. Season to taste and remove from heat.

Summer Pea Salad: Serves 4

½ lb. snow peas or sweet pea pods

1 oz. can sliced water chestnuts OR 8 oz. can bamboo shoots

1 Tbs. toasted sesame seeds

3 tsp. soy sauce

3 tsp. dark sesame oil

2 Tbs. olive oil

Cook the peas in boiling water until crisp tender 1-2 min. Rinse in cold water and drain on paper towels. Drain liquid from canned shoots or chestnuts. Whisk liquids in a bowl, add vegetables and gently toss. Chill at least 30 min. to meld flavors, gently toss again and serve garnished with toasted sesame seeds.

Green Beans and Salsa: Serves 4

½ lb., whole green beans

½ cup salsa – optional degree of heat

¼ tsp. garlic powder added to salsa

2 tsp. oil

1 tsp. lemon juice

1 Tbs. toasted slivered almonds

Cook the beans in boiling water until tender 3-5 min. Rinse under cold water, drain well, gently toss with oil and lemon juice and chill until cold. When ready to serve, plate beans in 1-2 layers aligned, and spread salsa across them. Garnish with nuts.

Greek Salad: Serves 4

1 lg. cucumber—quartered lengthwise seeded and cut in 1/2inch chunks

1 green bell pepper in ½ inch dice

4-5 green onions (scallions) white and light green parts in ½ inch slices

¼ cup sliced Kalamata olives OR (1) 4 oz. can sliced black olives

6 oz. feta cheese crumbled

1/3 cup olive oil

¼ cup lemon juice

1 Tbs. chopped fresh oregano

Gently toss the vegetables in a bowl. If not serving at once drizzle with half the lemon juice and chill. Just before serving, add the rest of the juice, drizzle with the oil, gently toss and sprinkle with the cheese, Garnish with the oregano.

Bell Pepper Salad: Serves 4

1 EACH red, green and yellow pepper in julienne

 4 oz. can of black olive slices – drained

2 Tbs. capers

1 ½ Tbs. balsamic vinegar

2 Tbs. canola oil

2 Tbs. chopped fresh basil leaves – Thai if possible

Mix all the ingredients in a bowl and gently toss. Chill at least 2 hrs. Serve at room temperature garnished with basil.

SALAD GREENS FOR 2022

When the weather warms lettuces and other salad greens gain menu importance because salads become optional entrees rather than side dishes. This is of serious interest nowadays when we are concerned with healthy eating and rising food prices, especially meat. Dinner salads have usually contained less meat than a plated meal. The new Combined Dinner Salads, as opposed to the traditional Dinner Salad Combinations, focus on this fact and feature a wider range of ingredients to deliver the nutritional value of a full meal, while offering less meat, but raising the protein value with the addition of nuts, seeds and grains, which also fortify the dish to make it satisfying.

So it’s important to have the right greens for a salad, not only as a fitting companion and compliment to the other ingredients, but for the purpose and for the occasion as well. A salad entree can support hardier, more filling greens, whereas a light luncheon or side dinner salad needs a lighter touch.

Moreover, our perception of ‘salad’ has really changed over the past several decades, as proven by the many varieties of lettuce and other greens for salads found in supermarkets today, including fresh herbs (May 20, 2021). We no longer think of salad greens as a way to line a serving plate or as low-cal ‘bunny food’ needing a dressing for taste. We’ve come to appreciate the different types for their individual textures and subtle flavors and understand the choice of greens can determine the character of a salad and that a combination of one or more types can create a delightful flavor experience.

Though the entrée salad has maintained its position on the menu, the ‘dinner side’ has evolved in two directions. Often it appears in its original place as a separate course, served just before the meat, and more recently, embracing a variety of ingredients, it has become the major part of the entrée, replacing both the carbohydrate and vegetable. This is credited with being the origin of the ‘Combined’ dinner salad.

I think the trend began in the 1980s with the arrival of restaurants, mainly steakhouses, with extensive ‘Salad Bars’. The restaurants were usually part of a chain and the salad bars were really an economy move. They could be maintained by kitchen assistants and wait staff, whereas an array of cooked vegetable dishes required a sous chef at least. Kitchen help could be reduced to a couple of ‘grill masters’, not trained chefs, who need only add a ready carb, a baked potato, fries or a quickly sautéed vegetable to complete the entrée plate.

Salad Bars offered other bonuses as well. They keep the customers busy and happy while waiting for dinner, take the edge off their hunger and give them the comfort of getting full value for their money. However, the real advantage has been for the public, by introducing it to the fun, creativity, diversity, individuality, not to mention the health benefits making a salad with lots of add-in choices offers. Today with specific restaurants serving only salads, salad offerings in supermarkets and fast food stops, salad has become not only a welcome but an intrinsic part of our diet. So much so, in fact, that it’s taken another step and become part of the entrée itself.

 Since most salads are based on lettuce, either one type or a mixture of several, it’s important to know the characteristics of the main varieties to make the proper choices. I list the major players below with brief descriptions of each, but first, a word about handling salad greens in general.

When buying greens, avoid wilted, discolored or damaged leaves and, naturally, any signs of insect activity. Freshness is important because lettuce lose vitamins quickly after being picked. A head of lettuce should always feel dry and firm at the base, but crisp head types like iceberg and Belgian endives should feel firm when squeezed. Due to the leafy structure, lettuce can be sandy and/or harbor insects even tiny snails, so it needs washing before using .

If it’s to be served soon, separate the leaves first and spin or pat dry with paper towels, then store in a plastic bag, squeezing the air out before chilling. If it’s to be kept for a time, wrap the unwashed portion in a damp towel and place in the vegetable crisper. Crisp lettuces can last for a week, but soft types like Bibb should be used within 2-3 days. Above all, be sure the  leaves are dry before making a salad otherwise the dressing will be diluted. As for dressing suggestions, check out my post DIY Dressings to Make Salads Sing, July 31, 2015, for ideas.

MAJOR SALAD GREENS

Arugula or Rocket—Dark green, tender leaves with a peppery taste, more assertive in the larger leaves . An excellent accent when used with other ingredients.
Belgian Endive—Firm, cone shaped with crisp yellow edged leaves and a slightly bitter taste. Excellent sliced into rings or with the leaves stacked, drizzled with dressing, held by the pointed end and eaten with the fingers.

Bibb, Butter or Boston Lettuce —A loose, soft head with rounded leaves and buttery flavor. Best with light vinaigrettes or French Blue Dressing (See post May 25, 2017-French Potato Salad)

Coral Lettuce—Both red and green varieties have tightly curled, crisp leaves with rippled edges and a subtle, sweet flavor; often mislabeled as ‘Red’ or ‘Green’ leaf lettuce; combines well in salads.

Curley Endive or Chicory—Slender, light green, frilled leaves. Has a mild, bitter flavor that can add a zing to a combination of lettuces.

Iceberg—A round, firm head with tightly packed, crisp pale green leaves. It’s currently lost favor because of its lack of nutrients and bland taste, but it’s still a great choice to add bulk to a salad, especially one prepared for crowds.

Mixed lettuces—Small, young leaves of many lettuces. Delicate in flavor and tender in texture, makes an excellent salad with an equally light dressing.

Red and Green Leaf Lettuce—Often confused with coral lettuce, but is a loose headed lettuce with long variegated leaves and a delicate flavor that is best served alone with a light dressing.

Radicchio—Dark red leaves in a tight head with a very bitter taste. Best used as an accent with other ingredients.

Romaine or Cos—Large, elongated heads with green, crisp, succulent, sweet leaves and high vitamin content. Excellent salad base or can stand alone.
NON LETTUCE SALAD BASES

Sprouts—Snow Peas, Alfalfa, Beans etc.—An excellent decorative addition to a salad to add crispness to the texture and a slightly grassy note to the flavor. Not to be used alone.

Spinach—There are 2 types of spinach in the stores, the bagged ‘baby’ and the field grown found in bunches. The ‘baby’, also called ‘English’, or when I first encountered it in Italy years ago, ’New Zealand’ spinach, is actually a different variety which grows in bush form with only the leaves harvested. It’s not a young version of the field variety which grows from the ground in separate plants and is cut at the roots like lettuce. Both types have dark green rounded leaves, a hearty flavor and are loaded with vitamins. Either can carry a salad alone and support a substantial dressing.

 Kale—Can be used as a salad green in winter. It has the same qualities as spinach, but requires the stems be removed. Baby kale can be served raw, but the large leaves require a slight blanching and then a chance to re-crisp in ice water before inclusion in a salad.

Watercress—Small, glossy, dark green leaves with a peppery, yet cool taste. Excellent chopped and mixed with cream cheese in sandwiches or used as a bedding to showcase one ingredient, but tends to get lost in a mixed presentation.

Cabbage—Is a vegetable of the mustard family. However, it is served so often as a salad that it deserves a mention here. There are many types of cabbage in a wide range of colors, Chinese and round head, white, red, green, purple. They all have firm, crisp, leaves so tightly packed that it’s advisable to cut into the head to wash it. Cabbage has a hearty flavor and is loaded with nutrients but differs from lettuce in its versatility. It can be cooked in a number of ways, brined or pickled because the leaves have more stability than lettuce leaves. As a salad, its distinctive flavor needs an assertive dressing.

EDIBALE ADD-INS
Herbs– I grow my own and love to add the leaves to salads for special flavor effects. The choice of herb depends on the other ingredients and the rest of the meal, but chives, oregano, basil, mint, sage, marjoram, thyme and lemon balm are my special favorites and I often use different varieties, lemon thyme, Thai basil etc. Also, I like to add the flowers of t f these herbs when I can, but as for other edible flowers, though they can give color and flavor to a dish, I’m careful to buy only commercially packaged ones and those specifically required by the recipe I’m making at the time . This is definitely something I won’t ‘stock up’ on and keep.