Pesto Green Beans

 

This is my kids' favorite way to eat green beans.  Enjoy.

Image from Here

INGREDIENTS:
Green Beans
salt
Costco Pesto

-Lightly steam green beans (DO NOT overcook).  You want them al dente.

-Season with salt and pesto (you can add as much as you would like, but I do about 2 TBS pesto per 1 cup steamed green beans).
-Garnish with toasted pine nuts, toasted almonds if desired.

Maren's Lemon Roasted Brussel Sprouts and Potatoes

 

This is a great side dish!

Image from Here.

 

Ingredients:

 

2 LBS golden Yukon or red new potatoes (skins on) in slices/wedges

2 LBS Brussels sprouts, trimmed and halved

6 TBS extra virgin olive oil

1 tsp. salt 

Fresh, cracked pepper

1/3 cup chopped fresh flat-leaf parsley

 

 

Sauce Ingredients:  

 1/3 cup fresh lemon juice

2 garlic cloves, minced

2 tsp. Dijon mustard

2 tsp. honey

½ tsp. salt

 

 

Instructions:

 

1.  Preheat oven to 450 degrees.  

     Place Brussels sprouts & potatoes in large, pan greased with olive oil. 

     Drizzle with ¼ cup oil.

     Sprinkle with 1 Tsp. salt and fresh, ground pepper

     Toss to coat.

 

2.  Roast uncovered for 30-40 minutes until veggies are lightly browned.

 

3.  In a bowl, whisk lemon juice, garlic, mustard, and honey.  

 

4. Remove veggies from oven and drizzle with sauce. and toss to coat.    

    Sprinkle with parsley and serve.

Kalamata Aioli (Olive Fry Sauce)

It took me a LONG time to like olives...like 38 years...

I still don't enjoy them as much as my husband, but this dip is DELICIOUS for fries.  This recipe is very close to the aioli at Nordstrom Cafe/Bistro.  I highly recommend their fries and Kalamata dip if you ever have the chance! Recipe and picture from Here

INGREDIENTS:

• 1/2 cup DIVINA Pitted Kalamata, drained, halved
• 3/4 cup Greek yogurt
• 1/4 cup Mayonnaise
• 2 cloves Garlic, smashed
• 1 tbsp Lemon juice
• pinch Cayenne pepper
• Salt & pepper

DIRECTIONS:

1. Pulse olives in food processor until finely diced 
2. Transfer to bowl
3. Add yogurt, mayonnaise, garlic, lemon juice, and cayenne and whisk thoroughly 
4. Season to taste with salt and pepper
5. Serve with oven roasted potatoes, crudités or use as a sandwich spread

German Potato Salad

 I really like this version of Potato salad.  It is a favorite of my family, and I hope you like it too.  THe original recipe came from melskitchencafe.com. I've made a few personal adjustments. 

In large pan boil Potatoes for 20 min:

•  3 pounds red potatoes (about 8-9 regular-sized potatoes) 
• -After boiling potatoes, drain and cool potatoes in colander.  While cooling, make onion mixture. Once potatoes are cooled, cut into small cubes.
• 
  
• In same large pan combine the following:
•  1 sweet onion, diced 
•  2 tablespoons sugar 
•  2 teaspoons salt 
•  1/2 teaspoon celery seed 
•  1/4 teaspoon black pepper 
• 1/3 cup extra virgin olive oil
•  1/3 cup white or apple cider vinegar 
• 1 TBS dried parsley
• 1/3 tsp smoked paprika (or chipotle chili powder or smoked chipotle powder--for more of a subtle kick)
• -Saute over medium heat for 10 minutes until onions translucent and tender

•  Stir together cubed potatoes/onion mixture. Top with:

• 4-6 slices bacon, cooked and crumbled
• season with extra salt/pepper to taste
• -Garnish with some fresh chives

Harvey's Roasted Curried Cauliflower

Here is a delicious way to eat your cauliflower!

Picture credit (Jesselanewellness)

2 heads cauliflower

3 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon curry powder

-Preheat the oven to 475 degrees F.

-Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder.

-Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. 

-Serve immediately.

Zucchini Crisps

I've never really liked pickles, but recently I had some amazing FRIED pickles.  Oh they were amazing!  I'm not a big fan of most Southern food here in NC, but pickles were meant to be fried!

 When I saw this recipe I had to give it a try.  It is definitely not the same thing, but these are very tasty too (and of course much healthier!)

Spinach Frittata

Buy a fun heart casserole dish to use for Valentines Day!
Frittatas are easy and simple to make and are delicious for breakfast, lunch, or dinner. Vary flavor by adding different cheese and herbs and add as many or as few vegetables as you'd like. It is an easy dish to make for one or twenty, and for entertaining use a mini muffin pan to make mini frittatas.

Here's a simple recipe-(feel free to experiment!):
6 eggs
1 green onion
2 cups spinach, chopped
diced bell peppers (optional)
1/4 c. (swiss, gruyere, chedder, etc)
1-2 TBS cream or milk (cream works better for mini frittatas)
salt/pepper
fresh herbs (basil, thyme, etc--optional)
-Place baking dish on a rimmed baking sheet and place in oven. Preheat oven to 450. While oven heating, combine all ingredients and whisk until smooth.
-Remove heated dish from oven, coat with butter or oil spray. Immediately pour egg/vegetable mixture into dish and top with a little cheese. Bake until frittata is puffed up and golden brown 15-20 minutes.

Cilantro Lime Rice

1 c. uncooked jasmine rice
1 tsp lime zest
juice from 1 lime
1/3 c. chopped fresh cilantro
1/2 tsp salt

-Cook Rice according to package directions.  Remove from heat and add zest, lime juice, cilantro, and salt.  Stir to combine.

Aromatic Brown Rice Pilaf

This pilaf is a great side dish to fish or chicken. The fresh basil and lemon zest makes it taste so fresh and delicious. You could also turn it into a main dish by adding cooked green beans, carrots, onions, and some chicken!

Cooked brown and/or wild rice (cook in chicken broth for more flavor)
pine nuts or pecans, toasted
dried cherries or craisins
chopped fresh basil (approx. 1-2 TBS per 1 c. of rice)
grated lemon rind to mix in and for garnish (approx 1/2 tsp per 1 c. rice)
salt/pepper to taste
**Also very tasty  mixed in is some White Balsmic Citrus Basil Dressing (found at Costco)

-Combine all ingredients. Adjust flavors to taste (more salt/basil/lemon zest--You can also add a little lemon juice if desired). Serve warm, cold, or at room temperature.

-Costco sells a great brown rice/wild rice combo that I highly recommend!
-This makes a great on the go lunch.

Orange Sweet Potato Puree

4 medium Sweet Potoates
1/4 c. cream
1/2 tsp salt (more to taste)
zest and juice from 1 large orange
1 TBS brown sugar (optional)

-Wash sweet potatoes.  Cut into fourths, place in large soup pan, cover with water, and bring to boil.  Boil for 25 minutes until potatoes tender. Drain water. When cooled, remove skins and combine potatoes with all other ingredients.  Using a hand-held mixer, whip puree until smooth an creamy.  Add additional salt to taste.
-Note: in place of the brown sugar, you can substitute a pinch of cayenne and some freshly ground pepper.

Baked Chili Fries

These are a family favorite.  I often make them along with a salad and some steamed vegetables.  You can also serve them along side your favorite burger.

Roasted Butternut Squash

Roasting Vegetables is SO easy and so delicious!  Here is another great simple vegetable side dish.

To make prep even simpler, buy the pre peeled, seeded, and cubed squash.

3-4 pound peeled, seeded, and cubed butternut squash (approx 1 large Butternut Squash)
-Place squash on a large sheet pan. Toss squash with a little olive oil, salt and pepper.  Then add one type of desired seasoning that compliments your other dishes such as thyme, italian seasoning, cumin, etc.  If you want to have a sweet side dish, omit the pepper and sprinkle with a little cinnamon and sugar.
-Roast at 400 for 30-40 minutes, tossing once during cooking to even browning.  Season with additional salt/pepper to taste.

Garlic Rice

I have a friend that told me she puts garlic in her rice as it simmers.  Why have I never done that???  So I'm completely converted, thanks to Robin!  If you love garlic, then this simple rice twist will spruce up any meal with rice :)

Directions:
Add 2-3 large cloves of garlic (minced) per 1 cup of uncooked rice.  Cook rice according to package directions (I prefer using Jasmine or Basmati white or brown rice).  Serve rice as a side dish to steamed veggies, your favorite fish, as a base for your cooked beans, etc.

Yogurt Fruit Salad

I'm sure you have all had this before...if not where have you been?  I personally hate to cover beautiful fresh fruit with anything, but my kids LOVE this simple fruit salad.  It isn't exactly the most "beautiful" fruit salad, but you can spruce it up if entertaining by putting individual servings in ramikins or some other small dish.

Directions:
Toss any combination of fresh fruit with some yogurt and you're good to go! 
(Pictured: pinapple, bananas, blueberries, strawberries, and apples covered in mixed berry yogurt)

Roasted Vegetables

This is a DELICIOUS vegetarian main dish, or you can use it as a side dish.  We eat a big bowl of this with a spinach smoothie.  My neighbor brought this meal over to me, and I'm going to make it ALL the time now!  The purple potatoes really make the dish look colorful and gourmet.  Note, the smaller you cut the vegetables the faster they will roast.  This recipe is flexible when it comes to proportions and feel free to experiment with your spices!

Cut a medley of the following:
Carrots
Purple potatoes
Mini-creamer fingerling potatoes
Zucchini
Bell peppers
onion
Cauliflower
Cherry Tomatoes
Kale
Parsnips

-Pre-heat oven to 425
-Chop the veggies you are using into bite size pieces and place on 11x 17 cookie sheet.
-Drizzle on some olive oil, season with salt/pepper, and other desired spices & mix thoroughly
-Spice ideas: Season with Tones Spicy Spaghetti Seasoning (from Sam's Club) or Italian Seasoning or whatever seasoning you want!  You can add a bit of cayenne or red pepper flakes, fresh garlic, garlic powder, etc.
- Roast for 15-25 minutes until veggies begin to brown around edges.
-Sprinkle with some grated parmesan and toasted pine nuts and serve.

Peas and Carrots

This is a repost...Apparently this is by far my most viewed page.  Apparently people eat a lot of peas and carrots!  I'm also reposting since my wonderul little sister has helped create a new logo for me (did you notice?) and also a monogram for my food pics!

We probably eat steamed broccoli with our meals 70% of the time. Steamed peas and carrots are probably the next most common steamed vegetable side dish.

Two Ways I season after steaming:
1. Simple but tasty: salt, pepper, and a little whipped butter these sweet veggies can stand on their own feet!  For a meal or great lunch take along...add a little rice sprinkled with lemon pepper.  YUM! 
2. or with Forrest's Lime Dressing (drizzle on after you steam veggies).

Wheatberry Pilaf

This high fiber and protein pilaf is wonderful!  It does take a bit of time cooking the wheatberries and brown rice, but you can also prepare those in advance so this side dish (or main dish) is faster to whip up!  This is also another great leftover lunch take-a-long.

Cooking Time: 1 hour

1 c. wheatberries

1 c. brown rice

3 tsp olive oil

4 large carrots, diced

3 stalks celery, diced

1 large onion, diced

1 14 oz. can chicken or vegetable broth

1/2 -2 c. green beans, cut into 1 1/2 inch pieces

3/4 tsp salt

1/2 tsp orange peel zest

1/4 tsp ground black pepper

3/4 tsp dried thyme

1/2 dried cranberries

-In large saucepan, heat wheatberries and 4 c. water to boiling over high heat.  Reduce to love, cover, and simmer 50 minutes or until wheatberries are firm to the bite but tender enough to eat.  drain excess water and set aside.

-Meanwhile, in another saucepan prepare brown rice as label directs but DO NOT add butter or salt.

-While wheatberries and rice are cooking, cut up vegetables.  Heat 3 tsp olive oil, carrots, celery, and onion over medium heat and cook 10 minutes until almost tender stirring occasionally.

-Increase heat to high add broth green beans, salt, orange zest, pepper, thyme, and heat to boiling.  Reduce and cook uncovered 5 minutes until green beans are just tender, stirring often.

-Add cranberries, wheatberries, and rice and heat through stirring to mix well.  Season with additional salt/pepper to taste.

French Herbed Potatoes

I've enjoyed making several recipes from the Barefoot in Paris cookbook.  Lots of butter, gruyere cheese, and cream!  These potatoes are a great side dish.  This recipe could also be considered Italian...only they saturate their potatoes in olive oil.

4 tablespoons (1/2 stick) unsalted butter
2½-3 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill (or 1 TBS dried herbs)

-Melt the butter in a Dutch oven or large heavy bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
-Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.

Brussel Sprouts with Carrots

If you don't like brussel sprouts...you probably don't prepare them right! Two hints: make sure the sprouts are fresh and cut them into fourths. These tasted like candy the other day! I really like the combo of carrots and brussel sprouts.

Steam until tender:
Diced Carrots
Brussel Sprouts (cut into fourths)
-Season with Forrest Lime Dressing

Citrus Pesto

The simple things in life...Pesto pasta in the summer is wonderful! To turn the traditional dish up a notch, add some fresh lemon (and orange) zest to your dish. It is delicious! Use this as a main dish or as a side dish to accompany chicken or fish.

1 lb. pasta, cooked al dente, and drained
pesto
zest and juice from 1 lemon
zest and juice from 1 orange (optional)
olive oil (to preference...approx 1/4 c.)
salt/pepper to taste
-Garnish with Parmesan or pecorino romano cheese