Side Dishes To Make Father’s Day Dinner Special

No matter how times change, people still think in terms of eating in restaurants on Mother’s Day and at home on Father’s Day. In fact, many cards and ads picture a smiling Dad presiding over a grill, implying that Dads love to grill. In my experience, Dads’ interest in grilling ranges from my husband, who’s appreciation of good food didn’t extend to preparation, either indoors or out, to my cousin who gleefully presides over a full-service unit complete with side burners and a warming oven. Personally, I think most Dads fit into my Father’s category. They enjoy occasionally grilling foods they like on a type of grill they feel comfortable using.

In any case, whether Dad wants to cook, or you plan to make his favorite meal, one thing is certain, someone has to act as planner, provisioner and sous chef. Coordination is vital, especially if using two locations. But hey! This is a special day. You want dinner to be special too. A big part of that is for it to run smoothly and timing is critical..

It doesn’t matter if Dad is doing his thing on the grill or his favorite roast is cooking in the oven, it’s especially important that everything be ready at the same time. One way to accomplish this, and to make the dinner stand out is to change the side dishes. If they’re new choices, the dinner stands out, and if they can be made ahead and served when wanted, the timing seems perfect.

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.
• 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

Eggplant and Yogurt
3 slender eggplants – about 1 ¾ -2 lb. total weight-unpeeled
2 Tbs. chopped fresh mint divided—1/2 tsp. reserved
1/2cup 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.

Spinach with Nuts and Raisins
2lb. 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 – toasted
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.

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 + 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.

Microwave Ratatouille*
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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

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.

Eggplant Athena
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.
Sweet Potato or Spinach Ravioli
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.