Arugula Salad with Lemon-Dijon Dressing

by ⋅ Leave a Comment
Spread the love

Arugula Salad with Lemon-Dijon Dressing

Recipe Type: Side Dish
Serves: 1
Ingredients
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • 3 cups arugula
  • 1/2 cup grape tomatoes
  • 1/2 cup canned white beans, rinsed and drained
  • 2 slices rye bread, toasted and cut into 1-inch cubes
  • 1 tablespoon grated Parmesan cheese
Instructions
  1. Combine first 3 ingredients in a small bowl, stirring with a whisk.
  2. Combine arugula, tomatoes, and beans in a large bowl. Add dressing; toss gently. Top with rye bread croutons and cheese.

Recipe and photo source

Aunt Annie’s Soft Pretzel Replica Recipe

by ⋅ Leave a Comment
Spread the love

Aunt Annie’s Soft Pretzel Replica Recipe

Recipe Type: Side Dish
Serves: 12
Ingredients
  • 1 1/2 cup warm water
  • 1 1/8 teaspoon active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoon salt
  • 1 cup bread flour
  • 3 cups regular flour
  • 2 cups warm water
  • 2 tablespoons baking soda
  • to taste coarse salt
  • 4 tablespoons butter (melted)
Instructions
  1. et rise at least 1/2 hour.
  2. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
  3. Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne’s famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!
  4. * The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.
  5. *Sweet butter, not regular butter, is one of her secrets!

Recipe and photo source

Sauteed Savoy Cabbage With Scallions and Garlic

by ⋅ Leave a Comment
Spread the love

Sauteed Savoy Cabbage with Scallions and Garlic

Recipe Type: Side Dish
Prep time:
Total time:
Serves: 4
Ingredients
  • 1 bunch scallions
  • 2 garlic cloves, chopped
  • 3 tablespoons olive oil
  • 1 pound Savoy cabbage, cored and thinly sliced (8 cups)
  • 1/4 cup water
Instructions
  1. Chop scallions, reserving white and dark green parts separately.
  2. Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

Recipe and photo source: Gourmet 2011

Collard Greens

by ⋅ Leave a Comment
Spread the love

Collard Greens

Recipe Type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces
Instructions
  1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Recipe and photo source

Asparagus Artichoke Salad

by ⋅ Leave a Comment
Spread the love

Asparagus Artichoke Salad
Recipe Type: Side Dish
Serves: 7
Ingredients
  • 1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
  • 2-3 Tbsp lemon juice
  • 2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
  • 2 Tbsp olive oil, divided
  • Salt
  • 1 teaspoon garlic powder
  • 1 pint grape or cherry tomatoes, sliced in half
  • 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)
Instructions
  1. Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
  2. a To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.
  3. b To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.
  4. Remove the asparagus from the oven or grill and cut into bite-sized pieces.
  5. Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.

Recipe and photo source

Pickled Onions

by ⋅ Leave a Comment
Spread the love

Pickled Onions
Recipe Type: Side Dish
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 1 cup
Ingredients
  • 1 medium red onion, thinly sliced (about 1 cup)
  • 1/4 cup red wine vinegar or apple cider vinegar
  • 1/2 teaspoon sugar
  • Kosher salt
Instructions
  1. Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.

Recipe and Photo Source – Bon Apetit May 2011

Black Bean Taco Salad

by ⋅ Leave a Comment
Spread the love

Black Bean Taco Salad
Recipe Type: Side Dish
Author: Cooking Light July 2000
Serves: 4
Ingredients
  • Vinaigrette:
  • 1/4 cup chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 garlic clove, peeled
  • Salad:
  • 8 cups thinly sliced iceberg lettuce
  • 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
  • 1 cup chopped tomato
  • 1 cup chopped green bell pepper
  • 1 cup finely diced red onion
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups fat-free baked tortilla chips (about 4 ounces)
Instructions
  1. To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
  2. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Recipe and Photo Source: Cooking Light July 2000

Prosciutto Asparagus Spirals

by ⋅ Leave a Comment
Spread the love

Prosciutto Asparagus Spirals
Recipe Type: Side Dish
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 30
Ingredients
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 6 tablespoons garlic & herb spreadable cheese, softened
  • 8 slices prosciutto or thinly sliced deli ham
  • 30 medium asparagus spears, trimmed
Instructions
  1. Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
  2. Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
  3. Bake for 15 minutes or until the pastries are golden brown.

Recipe and Photo source

Almond Vegetable Stir-Fry

by ⋅ Leave a Comment
Spread the love

Almond Vegetable Stir-Fry
Recipe Type: Side Dish
Serves: 5
Ingredients
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 3 tablespoons cold water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 4 cups fresh broccoli florets
  • 2 tablespoons canola oil
  • 1 large sweet red pepper, cut into 1-inch chunks
  • 1 small onion, cut into thin wedges
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1/4 cup slivered almonds, toasted
Instructions
  1. In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
  2. In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.

Originally published as Almond Vegetable Stir-Fry in Light & Tasty June/July 2004, p37

Swiss Chard

by ⋅ Leave a Comment
Spread the love

Swiss Chard
Recipe Type: Side Dish
Ingredients
  • 1 large bunch of fresh Swiss chard
  • 1 small clove garlic, sliced
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • Pinch of dried crushed red pepper
  • 1 teaspoon butter
  • Salt
Instructions
  1. Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
  2. Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Recipe and Photo Source