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.