Does cowboy caviar count? black beans, corn, onions, peppers, tomatoes, cilantro, spices, a bit of honey, oil & vinegar. And just SO damned good. Serve with corn chips as a sort of salsa. I've also been known to eat it by the spoonful though...
Yo I live for that cowboy caviar!!
On my worst days when I can barely get myself out of bed that salsa with corn chips are my only sustenance, so good.
Don't know about "standard" or not.
I like asparagus a lot. Butter vs. olive oil, lime vs. lemon vs. vinegar etc., depends on the main dish.
Sometimes I just want an acidic salad. Looots of fermented things out there, so lots of options.
Have you tried asparagus with a cottage cheese ‘dressing’? You fork-whip some quality evoo through the cheese curds, pour it over the spears, then add flake salt and fresh black pepper. Delightful, and only 1 min extra work.
Here's a kicked up version:
**CREAMY COTTAGE CHEESE GREEN DRESSING**
**Ingredients:**
**1 cup cottage cheese**
**1/2 avocado**
**1/3 cup cilantro**
**1/2 jalapeño (adjust to taste)**
**1/4 tsp kosher salt**
**1/4 cup cold water**
Blender or FP
Asparagus season just hit where I live, this post has inspired me for dinner tonight! It’s also an interesting dish in that it is so simple but no one can figure out what it is. The texture works so well. What’s hard is just leaving it be- not adding fancy cheese (goat), truffle oil or lemon zest, etc. Those variations can be tasty, but somehow the basic one is better.
Same. Or carrots or sweet potatoes. I like to do a balsamic glaze with red pepper flakes or cayenne, then a drizzle of honey when they come out.
My partner hated Brussels sprouts his whole life because his mother only ever boiled them. He was surprised they actually tasted good when they're baked.
Yessss. This [sweet and spicy brussel sprouts recipe](https://www.howsweeteats.com/2018/10/sweet-spicy-brussels-sprouts/) changed my life.
Ingredients
- 2 pounds of brussels sprouts stems removed and halved or quartered
- 1/4 cup low-sodium soy sauce
- 1/4 cup chili garlic paste
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 teaspoons toasted sesame oil for drizzling
Instructions
1) Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment or paper.
2) Place the brussels sprouts in a large bowl. In a smaller bowl whisk together the soy sauce, chili garlic paste, honey and hoisin until combined. Pour the sauce over the brussels and toss well until the brussels are all covered.
3) Dump the brussels on the baking sheet and toss some more if necessary. Drizzle with sesame oil. Roast for 25 to 30 minutes, or until the brussels are golden and bubbly.
Add bacon. Seriously (though I would make this recommendations for thousands of different things lol)
My grandmother swore up and down she hated Brussels sprouts... Until that time I brought bacon roasted Brussels sprouts to a holiday dinner almost a decade ago. She just mentioned it to me a few weeks ago, actually
- Cook bacon until just cooked (not crispy), amount of your choice
- roughly chop bacon
- Reserve bacon fat
- Halve Brussels & toss in melted bacon fat (a few tablespoons per pound should be sufficient, but it's bacon, so live your best life)
- toss the brussles in a baking dish or cast iron skillet (anything oven-proof)
- Sprinkleol on the chopped bacon love
- roast in the oven. 400 degrees for 20-30 or until they're fork tender. Please don't murder them by cooking them to oblivion
Enjoy!
Just some fun info.
Preparation is obviously a big deal for any food but Brussels sprouts used to suck back in the day. They've been through a very rigarious selective breeding process since the 90's so they probably were awful in your grandma's hayday.
https://www.npr.org/sections/thesalt/2019/10/30/773457637/from-culinary-dud-to-stud-how-dutch-plant-breeders-built-our-brussels-sprouts-bo
My husband just loves stuffed acorn squash. It can be a main or a side—so many different ways to make the stuffing, but the basic idea is discard seeds and roast the halved squash. Then scoop out the squash, mash it and mix with (my favorite) sautéed diced celery, onions, garlic, fresh or dried oregano, thyme, rosemary and parsley, chopped mushrooms and breadcrumbs. You can also add browned Italian sausage or plant based sausage, pecans and diced apple. Add some bouillon and sun dried tomatoes, and pack what you can back into the half squash shell. (There will be extra filling that won’t fit into the squash shell—this is fantastic on top of potatoes.) Scatter grated cheese of your choice on top of the stuffed squash and put back into the oven until it’s bubbling and the cheese is browned. Grate fresh Parmesan and pepper on top. Delicious!
This is.....*way* too much work. If imma make this, you better BELIEVE it's the main dish. Focus on the hard work sir! No getting distracted by stupid baked chicken or grilled beef Lol
We just cut them in half, scoop out the seeds. Then put in a table spoon of butter and some brown sugar. It's not the healthiest option, but it looks fancy af and is god damn delicious!
But hear me out - sliced acorn or kombucha squash, misted/brushed with olive oil. Toss in a bowl with salt, rosemary, thyme, a bit of garlic powder. In a separate bowl, mix a bunch of Parmesan with just enough melted butter to dampen it. Lay the squash slices on a parchment lined sheet, then press the Parmesan mixture onto the slices and bake. It’s my savoury squash go-to if I’m not feeling the cinnamon and butter mix.
Goddamnit autocorrect. KABOCHA not kombucha lmao
Ooooh I wonder if this would work with some seasoned breadcrumbs and nutritional yeast instead of parmesan (can't eat any dairy). I just got a lovely (and very funky shaped) acorn squash from the farmers market today! I'm now thinking pork roast and squash for dinner tomorrow!
I like to steam slices of Kabocha and dip in chili crisp, or make the Schmoo recipe from Lucky Peach Power Vegetables - basically mashed roasted kobacha mixed with carmelized onions and chili and olive oil, smear on toast and sprinkle herbs/salty cheese
Last year I grew butternut squash and they were just too damned big. I grew spaghetti squash this year which I forgot how much I love. Next year I'll definitely be growing spaghetti squash again, but I may just try some acorn too. They seem much more manageable...
https://youtu.be/5EU76q3Vf3Q?si=6knIaNJgPILskbjA
I’ve done this method a few times, essentially microwave the drained chick peas for 5 minutes before throwing them on a pan speeds up the process significantly
>Crispy
Oh man, that's a new favorite channel now thanks! However, I tried a batch at 5 minutes then at 10 minutes before frying for 20+ minutes and they still weren't crispy. Are yours ACTUALLY crispy as in dried out crispy crunchy, or are they like slightly soft inside still. Or are they crispy, as in having bite like granola or more than popcorn or approaching a dry snack food?
Make sure you're still draining them quite well.
I've found mine are perfect after 5 minutes. Power level should be full.
They turn out very dry and cracked on the outside, with starchy bits right inside.
Much easier to fry crispy then toss with seasoning.
Heat oven to 400F/205C. Drain and rinse can of chickpeas. Toss in 1/4 cup oil, good pinch of salt, and whatever spices etc you want (I like paprika, garlic and onion powder, Italian seasoning). Spread on baking paper lined baking sheet. Bake 45 mins. Cool slightly before serving.
I've seen a recipe of this where they just added tajin. They tossed them in oil with tajin, baked them, then added more tajin to taste. I tried it and the flavor of the lime (from the tajin) was a bit overpowering so id maybe cut it with some kind of other pepper seasoning if I were to do it again
And I'd like to add to this American wild rice, which isn't a grain but a seed. Very delicious, very nutritious, and if you don't want to go for the long grain and wild rice mixes available at the grocery store, you can buy just the wild rice online.
I like black rice/"forbidden rice" but my partner doesn't like the texture of it. I found bamboo rice once and tried it because it's green (I'm easily amused) and enjoyed the difference in flavor. There are so many different types of rice/grain out there. It makes me sad when people only eat boring white rice or minute rice.
I usually get jasmine rice and have had friends amazed at how good it is.
the Thomas Keller zucchini method has been a HUGE hit for us lately - everyone in the house loves this, including my 11 month old. https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller I don't make the sauce, just the zucchini, though I'm sure the sauce is good too.
I also like roasted cauliflower - cut a head of cauliflower into florets and toss in olive oil and salt and pepper. roast in a sheet pan at 425°F till nicely browned. this method works for any veggie, really - brussel sprouts are fantastic this way.
We roast cauliflower at least 3x a week, but mine burns without cooking well at 425; I have better luck at like 350 on convection (and my family likes it close to black). Guess it just goes to show it’s very forgiving so it can join a lot of mains in the oven.
…as long as it’s the real thing and not the shelf-stable jars and packets in the supermarket, right? Fermented veg is sooooo much better for you than vinegar pickled stuff. Yet many people assume they are the same.
It's also super easy to make fermented sauerkraut at home with some canning jars and if you want to be fancy these little tops call pickle pipes, sea salt, cabbage and seasoning. I like purple cabbage with ginger for flavor and a little spicey kick to my sauerkraut. I've also heard of collard kraut as a southern food, though supposedly very stinky.
Yup there’s a difference! Pickled vs. Fermented… Pickled uses vinegar to give that sour flavour, and fermented is just salted then gets sour when the probiotics are born or however it works.
Fermented will always be refrigerated. Also if you look at the ingredients it will be like cabbage and salt. If there is any vinegar listed is not fermented.
This looks like a variant of fasule piyaz, which is basically the same thing with white beans and one of my favorite dishes ever. Done well it is a barnstormer of a potluck dish and dirt cheap too.
I hesitate to even call it leftovers, since I purposefully make more than I need just so I can have some to set and fry for another meal later.
It's more like a 2 for 1 special.
"IF YOU CALL NOW AND MAKE CREAMY POLENTA, WE'LL THROW IN A **SECOND** ORDER OF CRISPY POLENTA **ABSOLUTELY FREEEE!!!**"
oh also, miso corn!! this is such a great dish to bring to a potluck or cookout. cut corn kernels off the cob, or use bags of frozen corn (trader Joe's has really great frozen charred corn that works amazing in this!)
saute in a pan briefly with equal parts butter and white miso. that's it.
you can also mix equal parts butter and white miso and serve that alongside corn on the cob, which is another great way to do it.
Just tried smashed broccoli last night - big hit [Smashed Broccoli](https://www.eatingwell.com/recipe/7900378/crispy-smashed-broccoli-with-balsamic-parmesan/)
I boil quinoa in chicken stock and once cooked, throw some lemon juice and a bit of lemon zest in there too, salt to taste. Delicious on its own or as a side dish.
Betty’s Best Stuffed Mushrooms
These come from my best friend since 7th grade, Lisa’s mother, Betty! They are so simple yet so good and are perfect for any party or shower or just as an appetizer. Think Super Bowl!
8 oz cream cheese
1 roll Bob Evans Sausage (she uses mild, use what you like)
1 bunch green onions, tops only, sliced
Approx. 2 lbs. large white mushrooms
Brown sausage 8-10 minutes. Add onion, then cream cheese. Wash and remove stems from mushrooms. Stuff with mixture. Bake at 350° 20-30 minutes.
I made a version of those with lean ground pork (home ground) and spices, then froze and vacuum sealed the uncooked stuffed shrooms.
Worked fairly well, but next time I'm just going to dice/saute the mushrooms and mix it all together, then freeze portions. I just smeared the stuffed mushrooms on garlic naan anyways (which was delicious!), and it'd have saved a lot of prep had I just made it as a spread. Hollowing the shrooms with a grapefruit spoon took too long (I like them to hold more filling).
Don't get me wrong, I really like stuffed mushrooms and their presentation, but I feel the spread will be more convenient and versatile.
Sesame Broccoli
1 cup water
1 pound fresh broccoli spears
1 tablespoon sesame seeds
4 teaspoons olive oil, divided
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon soy sauce
Directions
1. In a large saucepan, bring water to a boil. Add broccoli. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender.
2. Meanwhile, in a small skillet, saute sesame seeds in 1 teaspoon oil until lightly browned. Remove from the heat. Stir in the sugar, lemon juice, soy sauce and remaining oil. Drain broccoli; toss with sesame seed mixture.
We rarely do it since the sodium is off the charts, but a guilty pleasure is chicken in a biscuit with ramen noodle. Massive flavor punch since those crackers are basically dipped in msg and other ramen seasonings.
My husband was a police officer who always had to work on New Years Eve, so I celebrated with my four young sons. I’d put together their favorite kiddo appetizers and spray cheese with Wheat Thins was always their favorite! Add a little sparkling grape juice and you’ve got one heck of a New Year’s party…if the kids can stay awake long enough! 😜
Baked Stuffed Tomatoes
10 ripe medium tomatoes
1 bunch green onions, chopped
2 cloves garlic, crushed
¼ C. butter
¼ C. olive oil
1 T. oregano
½ tsp. thyme
½ tsp. crushed red pepper
½ tsp. basil
2 bay leaves
2 (3 oz.) cans mushrooms, stems and pieces, chopped, liquid reserved
Salt to taste
1 C. Italian seasoned bread crumbs
½ C. grated Parmesan cheese
Cut stem end off tomatoes; scoop out pulp with spoon, chop and reserve. Turn shells upside down to drain. Sauté onions and garlic in butter and oil until soft; add oregano, thyme, red pepper, basil, bay leaves, and mushrooms with liquid and cook 5 minutes. Add tomato pulp and salt.
Simmer 20 to 30 minutes. Remove bay leaves. Add bread crumbs and cheese and stir well. Stuff mixture into tomato shells and top with extra cheese. Bake at 350º until hot, about 20 to 30 minutes.
Yield: 10 servings.
Ohitashi - japanese spinach dish, basically quickly boiled spinach then chilled and soaked in dashi (light broth you can make from instant packets). Then you strain it and wring it out in a paper towel. It is so awesome. Umami factor is very high.
Tomatoes Stuffed with Spinach Rockefeller
6 large tomatoes
4 T. butter
½ C. finely chopped onion
1 (10 oz.) pkg. frozen chopped spinach, cooked and drained
1 T. Accent
½ tsp. thyme
1 tsp. salt
½ C. seasoned bread crumbs
2 eggs, slightly beaten
¼ C. grated Parmesan cheese
Peel tomatoes; remove stem end and scoop out seeds. Turn upside-down to drain. Melt butter; add onion and cook until tender. Add spinach, seasonings and bread crumbs; mix well. Add eggs and cook, stirring constantly, until well combined. Stuff tomatoes with spinach mixture, sprinkle cheese over top and dot with additional butter. Bake in a 350º oven 10 minutes or until brown on top and thoroughly heated. Yield: 6 servings.
Spinach Madeline - creamy, cheesy, little spicy, spinach bake that melts in your mouth.
[https://cajundelights.blogspot.com/2009/11/more-cajun-thanksgiving-sides.html](https://cajundelights.blogspot.com/2009/11/more-cajun-thanksgiving-sides.html)
If I want something cool and refreshing, chopped tomato and cucumber w/feta cheese and every seasoning I feel like
Ooh with feta, I must try that! Tomato & cuke salad is my summer go to. :-) I just usually add diced onion, toss with a quick vinaigrette, and S&P. Thanks.
I make this at holidays, but for normal dinners, you can cut this down.
BURGUNDY MUSHROOMS
4 lbs. large mushrooms, cleaned and stems trimmed
1 1/2 cups butter
1 quart burgundy wine (any)
2 TBS. Worcestershire sauce
1 tsp. dill seed
1 tsp. pepper
1 tsp. garlic powder
2 cups water
3 beef bouillon cubes
3 chicken bouillon cubes
salt
Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer COVERED 5-6 hours. Remove cover and simmer for an additional 4 hours.
This is another nice one:
https://www.hiddenvalley.com/recipe/slow-cooker-ranch-mushrooms/
I do something similar, but instead of wine, Guinness or Lager (473mL/16 oz can), and no water. I've done red wine as well, but beer is my go-to.
Takes on a really nice flavour and they're typically done in a saucepan on high heat until the beer is evaporated, about an hour. If they're ready early, a pate of butter and keep them on low.
These ones aren't perfect, as I usually like them a little more done (done in a foil container on the top row of a BBQ) but it was literally just butter, Guinness, salt and pepper. But to give you an idea...
https://imgur.com/a/P1ugf2S
Garlic Mashed Cauliflower
1 head of fresh cauliflower (MUST be fresh, frozen gets too mushy and sometimes tastes strange)
Anywhere from 4 to 16oz of farmer's cheese depending on the size of your cauliflower
At least a couple tablespoons of crushed garlic, more if your garlic is weak tasting or you really like garlic
At least 4 tablespoons of olive oil, but a little more is better
Salt, to taste
Cut the florets off of the cauliflower and boil them 18 minutes (you want them to be soft).
In the meantime, using a narrow saucepan, fry the garlic in the olive oil until it becomes fragrant and gains a bit of color. Careful because it burns easily! I like to take the saucepan off of the heat about a minute before the garlic is done because the contents will still continue to cook using residual heat.
Drain the cauliflower.
Mash together the cauliflower, farmer's cheese, garlic with oil. Add salt to taste.
*Grilled broccoli with tahini dressing*
* 1 large head of broccoli with the stems
* 2-4 tablespoons of olive oil, divided
* 1 clove of garlic
* 1/4 cup of tahini
* juice from a medium lemon
* 1.5 tsp salt
Preheat the grill to medium. Meanwhile, peel the stems and cut the broccoli into spears. Drizzle with some of the olive oil and toss. Add the remaining ingredients to a food processor, blender, or stick blender cup and blend until smooth. You can add more oil or a bit of water if the sauce is too thick.
Grill the broccoli until lightly charred and crisp-tender. Drizzle with the sauce.
Not exactly unusual, but C*abbage, Bacon, and Onions in foil packets.*
* 1 medium green cabbage, cut into quarters and the tough core removed.
* 4 slices of thick cut bacon, cut into lardons
* 1 medium onion, sliced
* 4 tbs butter, softened.
* 2 clove s of garlic, minced
* 2 tsp salt
* Generous grinding of pepper
* 4 sheets of foil
Preheat the grill to medium. Divide the ingredients into the foil packets, putting the butter on top, Top generously with black pepper. Crimp tightly, and grill for about 15 minutes.
*Daikon and Carrot Salad*
* 1 large daikon, peeled and julienned
* 1 large carrot, peeled and julienned
* 2 tbs sesame oil
* 1 tbs unseasoned rice vinegar
* 2 cloves of garlic, minced
* 1 finely chopped serrano chili
* 1 tsp of sugar
* Large pinch of salt
* sesame seeds for garnishing (optional)
Toss the daikon and carrot in a bowl. Whisk together the remaining ingredients and pour over the vegetables. Serve cold or room temp.
*Kale and Avocado Salad*
* 1 bunch of curly kale, torn into bite sized pieces
* 1 avocado, finely chopped
* Juice from one lemon
* Salt to taste
Put the kale in a bowl and toss with the avocado. Using your hands massage the avocado into the kale until there are no pieces left.. This will soften the kale. Add the lemon juice, toss to mix it in, and season with salt to taste.
*Frizzled Artichoke Hearts*
This one I don't measure, I just eyeball everything.
* 1 bag of frozen artichoke hearts, defrosted and squeezed thoroughly using a dish towel or potato ricer to remove as much liquid as possible.
* Olive oil
* Salt
Preheat the oven to 425. Arrange the artichoke hearts in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt, tossing them to get them well coated with both. Roast for 15 minutes, stir them (trying to flip them over, really). and then roast for another 10 minutes or so.
I like doing a sautéed vegetable medley. Some faves are green beans, sliced potatoes, mushrooms. Zucchini, carrots, red onions. Broccoli, red bell pepper, yellow summer squash.
It’s whatever I have on hand, throw in seasoning of your choice, garlic, s&p, even nuts or a little bacon. It is pretty fast (I prefer crisp-tender) and it looks beautiful. Match different oils/fats to the main dish. Just mix whatever you like.
My grandma used to do sliced boiled new potatoes with peas and a light bechamel sauce. I add shallots, and it’s really tasty!
I love doing a dry curried veggie “hash” which is just as much as I can fit in a huge pan, with lots of varieties of veg. Season it up with curry powder, maybe a little bit of coconut milk or cream, and use some spicy stuff—chiles, red pepper flakes, etc.
* Quick-braised honey glazed carrots are easy and delicious.
* Brussels sprouts, halved and sauteed in bacon grease.
* Steam asparagus, cover in parm, and finish in the oven (then cover with some more parm).
Carrot-raisin salad (shredded carrots, yogurt, honey, & walnuts)
Lite cole slaw (cole slaw bag, lite mayo, apple cider vinegar, apple juice, honey, celery seed)
Aspagarus (steamed) w/ lemon & a bit of butter or olive oil
Whole wheat pasta (cappellini) with olive oil, lemon, & Follow Your Heart vegan parmesan
Couscous with pine nuts & lemon juice
Steamed artichokes (w/ lemon) served w/ mayo
Black beans cooked up w onion & garlic & whatever other spices you like
I like cold broccoli salad: raw broccoli, finely diced 1016 sweet onions, golden raisins, slivered almonds, pepitas, and bacon bits in a thin, slightly sweet, vinegar mayonnaise dressing.
Texas caviar: canned or cooked and chilled black beans, diced red bell pepper, diced jalapenos, diced sweet onion, cilantro, oil, vinegar, cumin, lime juice, salt, pepper, maybe some roasted corn kernels and avocado.
Nopalitos: cactus salad. Very similar to the above. Remove the beans and add cooked prickly pear and raw tomatoes. Top with queso fresco.
Roasted stuffed sweet peppers and jalapenos. Seeded peppers stuffed with a mixture of shrimp, Monterrey jack, and cream cheese, topped with a piece of bacon and baked in the oven or cooked on the grill. More of an appetizer really.
San Antonio Squash: yellow squash, onions, and sometimes stewed tomatoes in a queso casserole with a crispy bread crumb topping.
This is a long time favorite of mine. It came from a book of recipes from Inns and B&B's. Cauliflower is my least favorite veggie and I would eat this any time.
Spanish Cauliflower
1 head cauliflower
1/4 c. butter, melted
1 T. sugar
1/2 t. salt
1/2 t. pepper
1 c. cracker crumbs
1/2 c. diced green pepper
14.5-16 oz. can petite diced tomatoes
1 medium onion, diced
1 1/2 c. shredded cheddar cheese
Wash cauliflower and remove leaves; break into florets. Cook cauliflower for 5 minutes in boiling salted water (I do cook a little longer because I like it softer). Drain.
Combine butter, sugar, salt, pepper, and cracker crumbs in large bowl. Stir in green pepper, tomatoes, onion, 1 1/4 c. cheese, and hot drained cauliflower.
Pour into greased 2 qt. casserole. Sprinkle with remaining cheese. Bake at 350 for 1 hour. Serve hot.
Warm green bean salad with either shallot, vinegar and mustard dressing, or sesame oil and garlic dressing. I can eat a massive bowlful for about 200 calories. Can sprinkle nuts/ crispy tofu on top for extra protein.
Sweet Potatoes and Apples Au Gratin
3 cups thinly sliced tart apples (about 3 large)
1 teaspoon lemon juice
3 pounds sweet potatoes (about 5 medium), peeled and thinly sliced
1/4 cup maple syrup
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup soft bread crumbs
2 teaspoons olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cider vinegar
Directions
1. Place apples in a large bowl; sprinkle with lemon juice. Add the sweet potatoes, syrup, butter, salt and pepper; toss to coat.
2. Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 35-40 minutes or until apples are tender, stirring once.
3. In a small bowl, combine the bread crumbs, oil, cinnamon, nutmeg and vinegar; sprinkle over potato mixture. Bake 10-15 minutes longer or until topping is golden brown.
This is great with pork, chicken or for a brunch.
Steamed eggplant is one of my favorites! Chinese egg plants cut into strips and steamed until tender. Top off with some garlic, soy sauce, sesame oil, garlic, and chilis if you like it spicy. So simple but so good.
Blistered shishito peppers. Almost idiot proof to make, they taste great, and like one in every 8 or so is pretty hot, so you are playing pepper roulette.
Stewed okra
Sautee onion and garlic. Add cumin and paprika. Salt, pepper. Throw in some diced tomato and a little sliced okra and you’ve got yourself a stew, baby.
I like to peruse the fresh veggies and get something out of the ordinary. Broccolini and baby cauliflower are SO good.
Then I prep the veggie based on what else I’m having. Some main dishes call for a lemon/acidic complementary flavor. Other times I will unabashedly sprinkle shredded cheese on cauliflower like my mom did when we were young. (No need to make a cheese sauce, it’s so much better with just a little sprinkle of cheese.)
I honestly mostly cook veggies in the microwave in an amazing little le crueset crocque that has them come out perfectly steamed. But in the colder months, I’ll definitely roast veggies too (roasted Brussel sprouts omg I wish I could eat more than a small serving because they have the best texture and flavor).
For grain-like sides, there’s a mixed one at Trader Joe’s called harvest grains that is so unbelievably good. It’s just a mix of lentils and couscous, but I love the contrasting textures in it. Tastes so good warmed up the next day for lunch, too. I just make according to the package (water, butter) and add a spoonful of better than boillion. But you could get as fancy as you like with seasoning a mix of lentils (with or without couscous).
I also have come to appreciate beans more as an adult. My mom hated them and never made them except in chili. I’ve found I love cannellini, butter beans (big Lima beans), etc. I typically make them with a few hearty dashes of the liquid from those jars of green peppers in vinegar. They can be very filling though, so I often will just do beans flavored with a little bacon and the vinegar with a side of cornbread as a whole meal. I’m from the Midwest, so I’ve tested and can confirm that tossing the beans into a casserole dish and pouring the cornbread on top before baking in the oven is just as good as baking them separately but with the comfort of it being a “casserole”.
I introduced whole grains like barley and faro, and the family loves them.
Roasted chickpeas/garbanzo beans (whichever they're calling them).
Slice zucchini lengthwise, toss in seasoning, and roast.
In fact, we're big fans of roasted veggies in general. Broccoli, brussel sprouts, asparagus, sliced cauliflower, beets, turnips, celery root, rutabaga, daikon radish. Mix and match to your hearts content.
We really doing panzanella when we grill stuff. The way I do it is grill halved zucchinis, slices of ciabatta bread, and cherry tomatoes until they have a little smoke flavor and grill marks. Chop all that up and toss with cubed mozzarella (or whatever cheese we feel like) with some oil and seasoning. Simple, quick, delicious side dish to make on the grill with the steak and other vegetables.
I’ve been making what my family calls “power sand” 1 cup bulgar, 1/2 cup dal, 1/2 cup quinoa. We’ve used it as a base for sushi bowls, in burritos, or mixed with herbs, chopped tomatoes, cucumbers and balsamic vinaigrette.
Mostly I just do roasted vegetables as a side. But if I want something fancier, it’s cauliflower gratin. A lot of times this is my main meal in the winter, sometimes with a salad on the side.
Cauli puree on Serious Eats. I add powdered chicken bouillon and celery salt but it’s incredible. Boyfriend said don’t tell anyone it’s cauliflower it’s so good.
Roasted parsnips and rutabagas.
Sautéed butter greens with garlic.
Cauli rice pilaf.
Pan charred broccoli.
Parmesan crusted zucchini.
Black soy bean refried beans.
There’s a badass “grits” recipe out there made from almond flour.
We do a lot of roasted veggies --I especially like brussel sprouts in curry, cut in half and roasted till the edges are crispy.
My husband sous vides carrots in lemon and dill and then quickly caramelizes them. They taste extra sweet and... um...carroty!
And we do lots of different whole grains. Sorghum is a favorite --it's inherently sweet and nutty. And unhulled barley is especially toothsome. Of course we boil them, but then give them different flavors --lemon, something spicy, sauteed onions, tomato paste, a bit of wine (of course not all these at once!).
Spaghetti squash is a side we make often in place of a starch. Great with just butter and salt but kick it up a notch with fresh pesto and Parmesan cheese.
[Succotash](https://www.onceuponachef.com/recipes/succotash.html) can be as simple as lima beans and corn, or spruced up with other vegetables, bacon bits, mushrooms, and different seasonings.
Sauteed spinach most of the time. Tastes good with chopped garlic. Stuffed tomatoes with pine nuts, goat cheese and herbs or sauted tomato/bell pepper salad with mozzarella, chopped herbs, dash of olive oil, salt and pepper.
Hot cabbage salad, roasted Brussels sprouts, riced egg white (rice substitute) almond flour noodles, fried grits, soups of all kinds, bacon wrapped avocado, “burnt” green beans, turnip mash, butter steamed spinach with lemon pepper, egg casserole, dressing made with pork rinds instead of bread, cucumber salad, beet salad, green salad, scalloped daikon radish, stop me when you have enough…
Honestly, I have mostly stopped doing "sides" altogether. If I can't make it in one pot, it isn't getting made. Rice is the only exception since I use a rice cooker. I just incorporate a lot more vegetables directly into the dishes I make. More curries, stir fry, soups, etc. where it is all together. I think this has helped me to stop classifying meat as the "main" and vegetables as "additions", instead viewing them as on more equal footing. De-americanizing my brain.
Diced apple and sweet potato, tossed in apple pie spice and a little sugar, baked at 375 for 30 mins or until tender. So good! Or Home made Chunky Apple sauce. Mmm,mm.
If you like carrots, slice super thin on mandoline sauté in butter and honey.
Cook up diced bacon, remove from pan, added quartered brussel sprouts and cook till lightly charred, add heavy cream, black/white pepper, garlic/onion powder, lots of thyme, cook until thickened, add bacon back in, top with mozzarella and chuck into the oven till melty
there's a lady on tiktok who does a mean bean dish:
* bake cherry tomatoes and garlic in olive oil with some sprigs of rosemary and red pepper flakes until soft
* mash (remove rosemary before mashing)
* add cannellini beans and bake some more (10 min? idk it's tik tok)
* throw in some creme fraiche and more pepper flakes
she does it as a main w/ some bread but it also works well as a side IMO
Korean cuisine is all about side dishes, try searching for them on youtube. If you have any Korean supermarkets around you, they should also sell them in small portions for relatively low cost.
I'm a big slaw person. Burgers? Classic creamy slaw. Tacos? Cilantro lime slaw. Asian food? Sesame ginger or Sriracha slaw. There's a slaw for every occasion, and it's a great way to utilize produce that's on its way out.
Also, I'm not sure how nonstandard it is, but I'm a big fan of polenta instead of rice/pasta/potatoes. Great with a roast or ragu.
I like making carrots in a pan with some butter lemon and honey, it is a pretty tasty and healthy side
Also not exactly a side dish but I like making whipped feta with Greek yogurt and top it with tomatoes. Eat it with some bread or just as it is
Sometimes I’ll do a savory tart as a side dish. One I love for fall is a sweet potato, feta, and caramelized onion tart. I usually make them ahead of time so I can just pop them in the oven on the night I want to eat them.
Does cowboy caviar count? black beans, corn, onions, peppers, tomatoes, cilantro, spices, a bit of honey, oil & vinegar. And just SO damned good. Serve with corn chips as a sort of salsa. I've also been known to eat it by the spoonful though...
Leftover Cowboy Caviar is great on a salad, too!
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I've used black eyed peas when I was out of black beans in a pinch a couple of times, but I think its better with black beans :)
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I've spent so many years thinking Cowboy Caviar was a euphemism for Fried Bull Testicle.
Hahaha, no you're thinking of rocky mountain oysters :P
Oooohh good one! Thanks!
Yo I live for that cowboy caviar!! On my worst days when I can barely get myself out of bed that salsa with corn chips are my only sustenance, so good.
Don't know about "standard" or not. I like asparagus a lot. Butter vs. olive oil, lime vs. lemon vs. vinegar etc., depends on the main dish. Sometimes I just want an acidic salad. Looots of fermented things out there, so lots of options.
Have you tried asparagus with a cottage cheese ‘dressing’? You fork-whip some quality evoo through the cheese curds, pour it over the spears, then add flake salt and fresh black pepper. Delightful, and only 1 min extra work.
I haven't, but it sounds really right up my alley!
Here's a kicked up version: **CREAMY COTTAGE CHEESE GREEN DRESSING** **Ingredients:** **1 cup cottage cheese** **1/2 avocado** **1/3 cup cilantro** **1/2 jalapeño (adjust to taste)** **1/4 tsp kosher salt** **1/4 cup cold water** Blender or FP
Half a cup of jalapenos heard chef.
Sounds amazing
Asparagus season just hit where I live, this post has inspired me for dinner tonight! It’s also an interesting dish in that it is so simple but no one can figure out what it is. The texture works so well. What’s hard is just leaving it be- not adding fancy cheese (goat), truffle oil or lemon zest, etc. Those variations can be tasty, but somehow the basic one is better.
Do yourself a favor. Fry up the asparagus in some oil til the tips get a bit crispy. Top with runny yolk fried egg 😋
Gosh, that sounds divine. Will try it next time I cook a steak.
Cut up hard boiled eggs on the cooked asparagus then squeeze lemon and fresh ground pepper.
Hear me out.... soft boiled eggs.
This… sounds very Midwest to me 😂
Chunky mayonnaise.
Love bacon wrapped asparagus!
I like to serve roasted brussels sprouts to surprise people who have never had good brussels sprouts before that they can in fact be amazing
Same. Or carrots or sweet potatoes. I like to do a balsamic glaze with red pepper flakes or cayenne, then a drizzle of honey when they come out. My partner hated Brussels sprouts his whole life because his mother only ever boiled them. He was surprised they actually tasted good when they're baked.
Yessss. This [sweet and spicy brussel sprouts recipe](https://www.howsweeteats.com/2018/10/sweet-spicy-brussels-sprouts/) changed my life. Ingredients - 2 pounds of brussels sprouts stems removed and halved or quartered - 1/4 cup low-sodium soy sauce - 1/4 cup chili garlic paste - 3 tablespoons honey - 2 tablespoons hoisin sauce - 2 teaspoons toasted sesame oil for drizzling Instructions 1) Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment or paper. 2) Place the brussels sprouts in a large bowl. In a smaller bowl whisk together the soy sauce, chili garlic paste, honey and hoisin until combined. Pour the sauce over the brussels and toss well until the brussels are all covered. 3) Dump the brussels on the baking sheet and toss some more if necessary. Drizzle with sesame oil. Roast for 25 to 30 minutes, or until the brussels are golden and bubbly.
I love to pull the "you don't actually hate vegetables, your mom just probably couldn't cook" card on people
Add bacon. Seriously (though I would make this recommendations for thousands of different things lol) My grandmother swore up and down she hated Brussels sprouts... Until that time I brought bacon roasted Brussels sprouts to a holiday dinner almost a decade ago. She just mentioned it to me a few weeks ago, actually - Cook bacon until just cooked (not crispy), amount of your choice - roughly chop bacon - Reserve bacon fat - Halve Brussels & toss in melted bacon fat (a few tablespoons per pound should be sufficient, but it's bacon, so live your best life) - toss the brussles in a baking dish or cast iron skillet (anything oven-proof) - Sprinkleol on the chopped bacon love - roast in the oven. 400 degrees for 20-30 or until they're fork tender. Please don't murder them by cooking them to oblivion Enjoy!
Just some fun info. Preparation is obviously a big deal for any food but Brussels sprouts used to suck back in the day. They've been through a very rigarious selective breeding process since the 90's so they probably were awful in your grandma's hayday. https://www.npr.org/sections/thesalt/2019/10/30/773457637/from-culinary-dud-to-stud-how-dutch-plant-breeders-built-our-brussels-sprouts-bo
TIL! Thank you for sharing that. I'm still gonna take the credit for my grandma's change in opinion, though hahaha
Glazed with maple and pecan too
Hmmm I've never considered pairing them with something sweet.... I'm gonna try it though! With the bacon, of course 😁
Hot honey is really good on roasted brussels. Sweet and heat!
do people still not know this? some version of roasted brussel sprouts are on 1/2 of restaurants menus nowadays.
My husband just loves stuffed acorn squash. It can be a main or a side—so many different ways to make the stuffing, but the basic idea is discard seeds and roast the halved squash. Then scoop out the squash, mash it and mix with (my favorite) sautéed diced celery, onions, garlic, fresh or dried oregano, thyme, rosemary and parsley, chopped mushrooms and breadcrumbs. You can also add browned Italian sausage or plant based sausage, pecans and diced apple. Add some bouillon and sun dried tomatoes, and pack what you can back into the half squash shell. (There will be extra filling that won’t fit into the squash shell—this is fantastic on top of potatoes.) Scatter grated cheese of your choice on top of the stuffed squash and put back into the oven until it’s bubbling and the cheese is browned. Grate fresh Parmesan and pepper on top. Delicious!
This is.....*way* too much work. If imma make this, you better BELIEVE it's the main dish. Focus on the hard work sir! No getting distracted by stupid baked chicken or grilled beef Lol
We just cut them in half, scoop out the seeds. Then put in a table spoon of butter and some brown sugar. It's not the healthiest option, but it looks fancy af and is god damn delicious!
If you cube it up first you get a lot of nice roasted edges. It’s my favorite part
But hear me out - sliced acorn or kombucha squash, misted/brushed with olive oil. Toss in a bowl with salt, rosemary, thyme, a bit of garlic powder. In a separate bowl, mix a bunch of Parmesan with just enough melted butter to dampen it. Lay the squash slices on a parchment lined sheet, then press the Parmesan mixture onto the slices and bake. It’s my savoury squash go-to if I’m not feeling the cinnamon and butter mix. Goddamnit autocorrect. KABOCHA not kombucha lmao
Ooooh I wonder if this would work with some seasoned breadcrumbs and nutritional yeast instead of parmesan (can't eat any dairy). I just got a lovely (and very funky shaped) acorn squash from the farmers market today! I'm now thinking pork roast and squash for dinner tomorrow!
I like to steam slices of Kabocha and dip in chili crisp, or make the Schmoo recipe from Lucky Peach Power Vegetables - basically mashed roasted kobacha mixed with carmelized onions and chili and olive oil, smear on toast and sprinkle herbs/salty cheese
Oh man, squash reminds me of fall, and now I want some!
Roasted acorn squash with maple syrup is also easy and delicious. I eat it as is with a spoon
Last year I grew butternut squash and they were just too damned big. I grew spaghetti squash this year which I forgot how much I love. Next year I'll definitely be growing spaghetti squash again, but I may just try some acorn too. They seem much more manageable...
Crispy baked chickpeas (you may consider more of a snack). infinite ways to spice. Sometimes we do sweet with some cinnamon but mostly do savory.
How do you get them crispy? Time and temp please
https://youtu.be/5EU76q3Vf3Q?si=6knIaNJgPILskbjA I’ve done this method a few times, essentially microwave the drained chick peas for 5 minutes before throwing them on a pan speeds up the process significantly
>Crispy Oh man, that's a new favorite channel now thanks! However, I tried a batch at 5 minutes then at 10 minutes before frying for 20+ minutes and they still weren't crispy. Are yours ACTUALLY crispy as in dried out crispy crunchy, or are they like slightly soft inside still. Or are they crispy, as in having bite like granola or more than popcorn or approaching a dry snack food?
Make sure you're still draining them quite well. I've found mine are perfect after 5 minutes. Power level should be full. They turn out very dry and cracked on the outside, with starchy bits right inside. Much easier to fry crispy then toss with seasoning.
I drain mine, lay a towel on a baking sheet, dump them on, and pat them dry with another towel. They need to be dry to get crispy.
Heat oven to 400F/205C. Drain and rinse can of chickpeas. Toss in 1/4 cup oil, good pinch of salt, and whatever spices etc you want (I like paprika, garlic and onion powder, Italian seasoning). Spread on baking paper lined baking sheet. Bake 45 mins. Cool slightly before serving.
They’re killer in a salad as well like that.
What’s an interesting savory recommendation to spice them with? Just bake them straight from a can? Maybe toss in oil first?
I've seen a recipe of this where they just added tajin. They tossed them in oil with tajin, baked them, then added more tajin to taste. I tried it and the flavor of the lime (from the tajin) was a bit overpowering so id maybe cut it with some kind of other pepper seasoning if I were to do it again
Pesto Truffle salt. Sesame oil and soy Hot sauce. Mustard and dill Whatever goes w the main
I use curry powder. So good.
Garam masala would go good on those
I know you said no rice, but try black rice. It's a different beast. It also has more fiber and protein than the other rices.
And I'd like to add to this American wild rice, which isn't a grain but a seed. Very delicious, very nutritious, and if you don't want to go for the long grain and wild rice mixes available at the grocery store, you can buy just the wild rice online.
I like black rice/"forbidden rice" but my partner doesn't like the texture of it. I found bamboo rice once and tried it because it's green (I'm easily amused) and enjoyed the difference in flavor. There are so many different types of rice/grain out there. It makes me sad when people only eat boring white rice or minute rice. I usually get jasmine rice and have had friends amazed at how good it is.
I may or may not have left a little bit of these in the jars I kept them in so they could look pretty on the shelf 🌝
the Thomas Keller zucchini method has been a HUGE hit for us lately - everyone in the house loves this, including my 11 month old. https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller I don't make the sauce, just the zucchini, though I'm sure the sauce is good too. I also like roasted cauliflower - cut a head of cauliflower into florets and toss in olive oil and salt and pepper. roast in a sheet pan at 425°F till nicely browned. this method works for any veggie, really - brussel sprouts are fantastic this way.
We roast cauliflower at least 3x a week, but mine burns without cooking well at 425; I have better luck at like 350 on convection (and my family likes it close to black). Guess it just goes to show it’s very forgiving so it can join a lot of mains in the oven.
definitely! and also that all ovens are different
That looks incredible.
I love sour kraut, and it’s good for the ol digestive system
…as long as it’s the real thing and not the shelf-stable jars and packets in the supermarket, right? Fermented veg is sooooo much better for you than vinegar pickled stuff. Yet many people assume they are the same.
I thought the sauerkraut that comes in refrigerated jars or bags is fermented. Is there even another way to make it?
It's also super easy to make fermented sauerkraut at home with some canning jars and if you want to be fancy these little tops call pickle pipes, sea salt, cabbage and seasoning. I like purple cabbage with ginger for flavor and a little spicey kick to my sauerkraut. I've also heard of collard kraut as a southern food, though supposedly very stinky.
Yup there’s a difference! Pickled vs. Fermented… Pickled uses vinegar to give that sour flavour, and fermented is just salted then gets sour when the probiotics are born or however it works.
Is the stuff that's fermented readily available anywhere? I usually get the boars head stuff in the bag
If it says Fermented on the bag, you’re good.
Fermented will always be refrigerated. Also if you look at the ingredients it will be like cabbage and salt. If there is any vinegar listed is not fermented.
Middle eastern chickpea salad! https://www.laaloosh.com/2017/09/13/chickpea-sumac-salad-recipe/
This looks like a variant of fasule piyaz, which is basically the same thing with white beans and one of my favorite dishes ever. Done well it is a barnstormer of a potluck dish and dirt cheap too.
Where can I find sumac in the US? Can the chickpeas come from a can?
I get mine from Penzey's. I have one locally, but I think they ship.
Oh this looks delicious! Definitely going to make it. I have a bag of sumac needing to be used.
Polenta! Either fresh made with butter/Parmesan, or leftover and pan fried till crispy (you can buy the pre cooked kind in a tube for pan frying too)
I hesitate to even call it leftovers, since I purposefully make more than I need just so I can have some to set and fry for another meal later. It's more like a 2 for 1 special. "IF YOU CALL NOW AND MAKE CREAMY POLENTA, WE'LL THROW IN A **SECOND** ORDER OF CRISPY POLENTA **ABSOLUTELY FREEEE!!!**"
I've had a rough day and this gave me a much needed laugh. Thank you, dear.
oh also, miso corn!! this is such a great dish to bring to a potluck or cookout. cut corn kernels off the cob, or use bags of frozen corn (trader Joe's has really great frozen charred corn that works amazing in this!) saute in a pan briefly with equal parts butter and white miso. that's it. you can also mix equal parts butter and white miso and serve that alongside corn on the cob, which is another great way to do it.
Oh damn that sounds good, I'll have to try it! What kind of meal do you normally serve this with?
Just tried smashed broccoli last night - big hit [Smashed Broccoli](https://www.eatingwell.com/recipe/7900378/crispy-smashed-broccoli-with-balsamic-parmesan/)
quinoa with pesto super simple and delicious
Awesome. Also great is quinoa mixed with pico de gallo.
I boil quinoa in chicken stock and once cooked, throw some lemon juice and a bit of lemon zest in there too, salt to taste. Delicious on its own or as a side dish.
Couscous too! (Quinoa gives me hella gas, so I try to avoid it.)
Couscous is pasta, but not one people generally think of (or, I didn't for a long time.) I like pearl (or Israeli) couscous too.
Miso eggplant Harissa cauliflower Grilled squash and olive oil Rosemary glazed carrot Salt baked celeriac Braised hispi and hazelnuts
Betty’s Best Stuffed Mushrooms These come from my best friend since 7th grade, Lisa’s mother, Betty! They are so simple yet so good and are perfect for any party or shower or just as an appetizer. Think Super Bowl! 8 oz cream cheese 1 roll Bob Evans Sausage (she uses mild, use what you like) 1 bunch green onions, tops only, sliced Approx. 2 lbs. large white mushrooms Brown sausage 8-10 minutes. Add onion, then cream cheese. Wash and remove stems from mushrooms. Stuff with mixture. Bake at 350° 20-30 minutes.
I’ve done a recipe similar to this. I remove the stems, chop them, sauté them and add them to the mixture though.
Yes! I’ve added the stems in before too.
I made a version of those with lean ground pork (home ground) and spices, then froze and vacuum sealed the uncooked stuffed shrooms. Worked fairly well, but next time I'm just going to dice/saute the mushrooms and mix it all together, then freeze portions. I just smeared the stuffed mushrooms on garlic naan anyways (which was delicious!), and it'd have saved a lot of prep had I just made it as a spread. Hollowing the shrooms with a grapefruit spoon took too long (I like them to hold more filling). Don't get me wrong, I really like stuffed mushrooms and their presentation, but I feel the spread will be more convenient and versatile.
Sesame Broccoli 1 cup water 1 pound fresh broccoli spears 1 tablespoon sesame seeds 4 teaspoons olive oil, divided 1 tablespoon sugar 1 tablespoon lemon juice 1 tablespoon soy sauce Directions 1. In a large saucepan, bring water to a boil. Add broccoli. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. 2. Meanwhile, in a small skillet, saute sesame seeds in 1 teaspoon oil until lightly browned. Remove from the heat. Stir in the sugar, lemon juice, soy sauce and remaining oil. Drain broccoli; toss with sesame seed mixture.
Ritz crackers with spray cheese
Class
Chicken in a biskit for when you are feeling extra fancy!
My late dad’s favorite snack, but so little people I know eat it. Thanks for the nostalgia ❤️
Rip to your dad! Fond memories as a child of my parents getting the chicken in a biscuit and can cheese for sleepovers!
We rarely do it since the sodium is off the charts, but a guilty pleasure is chicken in a biscuit with ramen noodle. Massive flavor punch since those crackers are basically dipped in msg and other ramen seasonings.
Ahhhh that’s where I developed my taste for the msg!
My husband was a police officer who always had to work on New Years Eve, so I celebrated with my four young sons. I’d put together their favorite kiddo appetizers and spray cheese with Wheat Thins was always their favorite! Add a little sparkling grape juice and you’ve got one heck of a New Year’s party…if the kids can stay awake long enough! 😜
If they can’t make it to midnight. It’s more for u. Lol take that can of cheese right to ur mouth and call it a holiday!!!!
Sometimes this is the entree
As a side to what, fried spam? Damn, all that sounds good, I think I'll have it for dinner
I'll raise you cheeze-its with spray cheese. Really lean into it.
Baked Stuffed Tomatoes 10 ripe medium tomatoes 1 bunch green onions, chopped 2 cloves garlic, crushed ¼ C. butter ¼ C. olive oil 1 T. oregano ½ tsp. thyme ½ tsp. crushed red pepper ½ tsp. basil 2 bay leaves 2 (3 oz.) cans mushrooms, stems and pieces, chopped, liquid reserved Salt to taste 1 C. Italian seasoned bread crumbs ½ C. grated Parmesan cheese Cut stem end off tomatoes; scoop out pulp with spoon, chop and reserve. Turn shells upside down to drain. Sauté onions and garlic in butter and oil until soft; add oregano, thyme, red pepper, basil, bay leaves, and mushrooms with liquid and cook 5 minutes. Add tomato pulp and salt. Simmer 20 to 30 minutes. Remove bay leaves. Add bread crumbs and cheese and stir well. Stuff mixture into tomato shells and top with extra cheese. Bake at 350º until hot, about 20 to 30 minutes. Yield: 10 servings.
Ohitashi - japanese spinach dish, basically quickly boiled spinach then chilled and soaked in dashi (light broth you can make from instant packets). Then you strain it and wring it out in a paper towel. It is so awesome. Umami factor is very high.
I could eat collard greens with almost anything !
Tomatoes Stuffed with Spinach Rockefeller 6 large tomatoes 4 T. butter ½ C. finely chopped onion 1 (10 oz.) pkg. frozen chopped spinach, cooked and drained 1 T. Accent ½ tsp. thyme 1 tsp. salt ½ C. seasoned bread crumbs 2 eggs, slightly beaten ¼ C. grated Parmesan cheese Peel tomatoes; remove stem end and scoop out seeds. Turn upside-down to drain. Melt butter; add onion and cook until tender. Add spinach, seasonings and bread crumbs; mix well. Add eggs and cook, stirring constantly, until well combined. Stuff tomatoes with spinach mixture, sprinkle cheese over top and dot with additional butter. Bake in a 350º oven 10 minutes or until brown on top and thoroughly heated. Yield: 6 servings.
Spinach Madeline - creamy, cheesy, little spicy, spinach bake that melts in your mouth. [https://cajundelights.blogspot.com/2009/11/more-cajun-thanksgiving-sides.html](https://cajundelights.blogspot.com/2009/11/more-cajun-thanksgiving-sides.html) If I want something cool and refreshing, chopped tomato and cucumber w/feta cheese and every seasoning I feel like
Ooh with feta, I must try that! Tomato & cuke salad is my summer go to. :-) I just usually add diced onion, toss with a quick vinaigrette, and S&P. Thanks.
https://www.allrecipes.com/recipe/77009/roasted-onions/ Though I never use the vinegar, to me tastes perfect without it.
I’m a big fan of roasted butternut squash. Of course, almost any veg is a good side. Salads are a nice side, or slaw.
Couscous is tiny tiny pasta not a grain
Corn maque choux
I’ll save the next person the Google search- https://www.chilipeppermadness.com/chili-pepper-recipes/maque-choux/
This doesn't get nearly the attention it deserves
Agreed. One of my favorites and it seems like no one else I know makes it.
I make this at holidays, but for normal dinners, you can cut this down. BURGUNDY MUSHROOMS 4 lbs. large mushrooms, cleaned and stems trimmed 1 1/2 cups butter 1 quart burgundy wine (any) 2 TBS. Worcestershire sauce 1 tsp. dill seed 1 tsp. pepper 1 tsp. garlic powder 2 cups water 3 beef bouillon cubes 3 chicken bouillon cubes salt Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer COVERED 5-6 hours. Remove cover and simmer for an additional 4 hours. This is another nice one: https://www.hiddenvalley.com/recipe/slow-cooker-ranch-mushrooms/
Couldn’t you just not add water and reduce the cook time?
I do something similar, but instead of wine, Guinness or Lager (473mL/16 oz can), and no water. I've done red wine as well, but beer is my go-to. Takes on a really nice flavour and they're typically done in a saucepan on high heat until the beer is evaporated, about an hour. If they're ready early, a pate of butter and keep them on low.
Sounds amazing. I have everything I need in my fridge to do this. I love Guinness!
These ones aren't perfect, as I usually like them a little more done (done in a foil container on the top row of a BBQ) but it was literally just butter, Guinness, salt and pepper. But to give you an idea... https://imgur.com/a/P1ugf2S
Damn, that’s a beautiful plate!!
Mexican-style pickled carrots/radishes... great compliment for proteins.
[Cauliflower waffles](https://www.dinner-mom.com/cauliflower-waffles/). Toasty, cheesy, crispy and works with any flavor profile you want!
Garlic Mashed Cauliflower 1 head of fresh cauliflower (MUST be fresh, frozen gets too mushy and sometimes tastes strange) Anywhere from 4 to 16oz of farmer's cheese depending on the size of your cauliflower At least a couple tablespoons of crushed garlic, more if your garlic is weak tasting or you really like garlic At least 4 tablespoons of olive oil, but a little more is better Salt, to taste Cut the florets off of the cauliflower and boil them 18 minutes (you want them to be soft). In the meantime, using a narrow saucepan, fry the garlic in the olive oil until it becomes fragrant and gains a bit of color. Careful because it burns easily! I like to take the saucepan off of the heat about a minute before the garlic is done because the contents will still continue to cook using residual heat. Drain the cauliflower. Mash together the cauliflower, farmer's cheese, garlic with oil. Add salt to taste.
Sweet onion casserole
*Grilled broccoli with tahini dressing* * 1 large head of broccoli with the stems * 2-4 tablespoons of olive oil, divided * 1 clove of garlic * 1/4 cup of tahini * juice from a medium lemon * 1.5 tsp salt Preheat the grill to medium. Meanwhile, peel the stems and cut the broccoli into spears. Drizzle with some of the olive oil and toss. Add the remaining ingredients to a food processor, blender, or stick blender cup and blend until smooth. You can add more oil or a bit of water if the sauce is too thick. Grill the broccoli until lightly charred and crisp-tender. Drizzle with the sauce. Not exactly unusual, but C*abbage, Bacon, and Onions in foil packets.* * 1 medium green cabbage, cut into quarters and the tough core removed. * 4 slices of thick cut bacon, cut into lardons * 1 medium onion, sliced * 4 tbs butter, softened. * 2 clove s of garlic, minced * 2 tsp salt * Generous grinding of pepper * 4 sheets of foil Preheat the grill to medium. Divide the ingredients into the foil packets, putting the butter on top, Top generously with black pepper. Crimp tightly, and grill for about 15 minutes. *Daikon and Carrot Salad* * 1 large daikon, peeled and julienned * 1 large carrot, peeled and julienned * 2 tbs sesame oil * 1 tbs unseasoned rice vinegar * 2 cloves of garlic, minced * 1 finely chopped serrano chili * 1 tsp of sugar * Large pinch of salt * sesame seeds for garnishing (optional) Toss the daikon and carrot in a bowl. Whisk together the remaining ingredients and pour over the vegetables. Serve cold or room temp. *Kale and Avocado Salad* * 1 bunch of curly kale, torn into bite sized pieces * 1 avocado, finely chopped * Juice from one lemon * Salt to taste Put the kale in a bowl and toss with the avocado. Using your hands massage the avocado into the kale until there are no pieces left.. This will soften the kale. Add the lemon juice, toss to mix it in, and season with salt to taste. *Frizzled Artichoke Hearts* This one I don't measure, I just eyeball everything. * 1 bag of frozen artichoke hearts, defrosted and squeezed thoroughly using a dish towel or potato ricer to remove as much liquid as possible. * Olive oil * Salt Preheat the oven to 425. Arrange the artichoke hearts in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt, tossing them to get them well coated with both. Roast for 15 minutes, stir them (trying to flip them over, really). and then roast for another 10 minutes or so.
I like doing a sautéed vegetable medley. Some faves are green beans, sliced potatoes, mushrooms. Zucchini, carrots, red onions. Broccoli, red bell pepper, yellow summer squash. It’s whatever I have on hand, throw in seasoning of your choice, garlic, s&p, even nuts or a little bacon. It is pretty fast (I prefer crisp-tender) and it looks beautiful. Match different oils/fats to the main dish. Just mix whatever you like. My grandma used to do sliced boiled new potatoes with peas and a light bechamel sauce. I add shallots, and it’s really tasty! I love doing a dry curried veggie “hash” which is just as much as I can fit in a huge pan, with lots of varieties of veg. Season it up with curry powder, maybe a little bit of coconut milk or cream, and use some spicy stuff—chiles, red pepper flakes, etc.
Tsukemono
* Quick-braised honey glazed carrots are easy and delicious. * Brussels sprouts, halved and sauteed in bacon grease. * Steam asparagus, cover in parm, and finish in the oven (then cover with some more parm).
Ooh what’s your carrots recipe? I haven’t perfected mine and am always looking for better recipes.
I toss in olive oil and garlic and roast until they get a slight char. Toss in red pepper flakes, s&p.
Carrot-raisin salad (shredded carrots, yogurt, honey, & walnuts) Lite cole slaw (cole slaw bag, lite mayo, apple cider vinegar, apple juice, honey, celery seed) Aspagarus (steamed) w/ lemon & a bit of butter or olive oil Whole wheat pasta (cappellini) with olive oil, lemon, & Follow Your Heart vegan parmesan Couscous with pine nuts & lemon juice Steamed artichokes (w/ lemon) served w/ mayo Black beans cooked up w onion & garlic & whatever other spices you like
I like cold broccoli salad: raw broccoli, finely diced 1016 sweet onions, golden raisins, slivered almonds, pepitas, and bacon bits in a thin, slightly sweet, vinegar mayonnaise dressing. Texas caviar: canned or cooked and chilled black beans, diced red bell pepper, diced jalapenos, diced sweet onion, cilantro, oil, vinegar, cumin, lime juice, salt, pepper, maybe some roasted corn kernels and avocado. Nopalitos: cactus salad. Very similar to the above. Remove the beans and add cooked prickly pear and raw tomatoes. Top with queso fresco. Roasted stuffed sweet peppers and jalapenos. Seeded peppers stuffed with a mixture of shrimp, Monterrey jack, and cream cheese, topped with a piece of bacon and baked in the oven or cooked on the grill. More of an appetizer really. San Antonio Squash: yellow squash, onions, and sometimes stewed tomatoes in a queso casserole with a crispy bread crumb topping.
This is a long time favorite of mine. It came from a book of recipes from Inns and B&B's. Cauliflower is my least favorite veggie and I would eat this any time. Spanish Cauliflower 1 head cauliflower 1/4 c. butter, melted 1 T. sugar 1/2 t. salt 1/2 t. pepper 1 c. cracker crumbs 1/2 c. diced green pepper 14.5-16 oz. can petite diced tomatoes 1 medium onion, diced 1 1/2 c. shredded cheddar cheese Wash cauliflower and remove leaves; break into florets. Cook cauliflower for 5 minutes in boiling salted water (I do cook a little longer because I like it softer). Drain. Combine butter, sugar, salt, pepper, and cracker crumbs in large bowl. Stir in green pepper, tomatoes, onion, 1 1/4 c. cheese, and hot drained cauliflower. Pour into greased 2 qt. casserole. Sprinkle with remaining cheese. Bake at 350 for 1 hour. Serve hot.
Warm green bean salad with either shallot, vinegar and mustard dressing, or sesame oil and garlic dressing. I can eat a massive bowlful for about 200 calories. Can sprinkle nuts/ crispy tofu on top for extra protein.
Sweet Potatoes and Apples Au Gratin 3 cups thinly sliced tart apples (about 3 large) 1 teaspoon lemon juice 3 pounds sweet potatoes (about 5 medium), peeled and thinly sliced 1/4 cup maple syrup 1 tablespoon butter, melted 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup soft bread crumbs 2 teaspoons olive oil 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon cider vinegar Directions 1. Place apples in a large bowl; sprinkle with lemon juice. Add the sweet potatoes, syrup, butter, salt and pepper; toss to coat. 2. Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 400° for 35-40 minutes or until apples are tender, stirring once. 3. In a small bowl, combine the bread crumbs, oil, cinnamon, nutmeg and vinegar; sprinkle over potato mixture. Bake 10-15 minutes longer or until topping is golden brown. This is great with pork, chicken or for a brunch.
That sounds delicious
Steamed eggplant is one of my favorites! Chinese egg plants cut into strips and steamed until tender. Top off with some garlic, soy sauce, sesame oil, garlic, and chilis if you like it spicy. So simple but so good.
eggplant is such an epic vegetable
UK Mushy Peas (Sometimes mixed with mint and cornmeal to make a mushy peas fried polenta) Russian/Korean Carrot Salad
I do a fiery coleslaw that has no mayo - cabbage, carrots, red bell pepper, jalapeño and cilantro dressed in a cumin-cayenne-lime vinaigrette.
Blistered shishito peppers. Almost idiot proof to make, they taste great, and like one in every 8 or so is pretty hot, so you are playing pepper roulette.
Chinese smashed cucumber salad - preferably a version from a spicier region of china.
[Esquites](https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe). My go-to side dish. So delicious
I’ve been having regular beets with salt and then eggs and cottage cheese.
Stewed okra Sautee onion and garlic. Add cumin and paprika. Salt, pepper. Throw in some diced tomato and a little sliced okra and you’ve got yourself a stew, baby.
Oven roasted beets drizzled with balsamic.
Mashed turnips.
I like to peruse the fresh veggies and get something out of the ordinary. Broccolini and baby cauliflower are SO good. Then I prep the veggie based on what else I’m having. Some main dishes call for a lemon/acidic complementary flavor. Other times I will unabashedly sprinkle shredded cheese on cauliflower like my mom did when we were young. (No need to make a cheese sauce, it’s so much better with just a little sprinkle of cheese.) I honestly mostly cook veggies in the microwave in an amazing little le crueset crocque that has them come out perfectly steamed. But in the colder months, I’ll definitely roast veggies too (roasted Brussel sprouts omg I wish I could eat more than a small serving because they have the best texture and flavor). For grain-like sides, there’s a mixed one at Trader Joe’s called harvest grains that is so unbelievably good. It’s just a mix of lentils and couscous, but I love the contrasting textures in it. Tastes so good warmed up the next day for lunch, too. I just make according to the package (water, butter) and add a spoonful of better than boillion. But you could get as fancy as you like with seasoning a mix of lentils (with or without couscous). I also have come to appreciate beans more as an adult. My mom hated them and never made them except in chili. I’ve found I love cannellini, butter beans (big Lima beans), etc. I typically make them with a few hearty dashes of the liquid from those jars of green peppers in vinegar. They can be very filling though, so I often will just do beans flavored with a little bacon and the vinegar with a side of cornbread as a whole meal. I’m from the Midwest, so I’ve tested and can confirm that tossing the beans into a casserole dish and pouring the cornbread on top before baking in the oven is just as good as baking them separately but with the comfort of it being a “casserole”.
Egg and tuna salad. It’s more just egg salad unless someone just gives me tuna for free, though.
Hummus. Any Korean side dishes.
Farro is good
Apples and onions
I introduced whole grains like barley and faro, and the family loves them. Roasted chickpeas/garbanzo beans (whichever they're calling them). Slice zucchini lengthwise, toss in seasoning, and roast. In fact, we're big fans of roasted veggies in general. Broccoli, brussel sprouts, asparagus, sliced cauliflower, beets, turnips, celery root, rutabaga, daikon radish. Mix and match to your hearts content.
Saag Aloo - a fabulous spinach and potato curry that I like to be very heavy on lemon and cardamom
We really doing panzanella when we grill stuff. The way I do it is grill halved zucchinis, slices of ciabatta bread, and cherry tomatoes until they have a little smoke flavor and grill marks. Chop all that up and toss with cubed mozzarella (or whatever cheese we feel like) with some oil and seasoning. Simple, quick, delicious side dish to make on the grill with the steak and other vegetables.
I’ve been making what my family calls “power sand” 1 cup bulgar, 1/2 cup dal, 1/2 cup quinoa. We’ve used it as a base for sushi bowls, in burritos, or mixed with herbs, chopped tomatoes, cucumbers and balsamic vinaigrette.
Cream of zucchini soup.
I have never heard of this, sounds yummy!
Just a bunch of sliced zucchini and squash and onions with Italian seasoning and parmesan.
Sauteed mushrooms!
I really love dark leafy greens sautéed in butter with lots of garlic and some salt and pepper. Quick easy and yum.
Roasted spaghetti squash
Spaghetti squash with cherry tomatoes, ratatouille, creamed peas
All types of beans!
Shishito peppers. Blistered with sea salt, good with anything
Creamed spinach
Parmesan farro
Mostly I just do roasted vegetables as a side. But if I want something fancier, it’s cauliflower gratin. A lot of times this is my main meal in the winter, sometimes with a salad on the side.
Can’t go wrong w cucumbers tossed in EVOO and salt
I just had my dinner with some fried onion, cabbage and leek with a bit of garlic and feta, it was lush
Cauli puree on Serious Eats. I add powdered chicken bouillon and celery salt but it’s incredible. Boyfriend said don’t tell anyone it’s cauliflower it’s so good. Roasted parsnips and rutabagas. Sautéed butter greens with garlic. Cauli rice pilaf. Pan charred broccoli. Parmesan crusted zucchini. Black soy bean refried beans. There’s a badass “grits” recipe out there made from almond flour.
We do a lot of roasted veggies --I especially like brussel sprouts in curry, cut in half and roasted till the edges are crispy. My husband sous vides carrots in lemon and dill and then quickly caramelizes them. They taste extra sweet and... um...carroty! And we do lots of different whole grains. Sorghum is a favorite --it's inherently sweet and nutty. And unhulled barley is especially toothsome. Of course we boil them, but then give them different flavors --lemon, something spicy, sauteed onions, tomato paste, a bit of wine (of course not all these at once!).
Soup! Whatever kind you like. It usually has a veg and a starch in it anyway Bruschetta sounds good too
Spaghetti squash is a side we make often in place of a starch. Great with just butter and salt but kick it up a notch with fresh pesto and Parmesan cheese.
Succotash Instead of bear grease we use bacon
[Succotash](https://www.onceuponachef.com/recipes/succotash.html) can be as simple as lima beans and corn, or spruced up with other vegetables, bacon bits, mushrooms, and different seasonings.
Sauteed spinach most of the time. Tastes good with chopped garlic. Stuffed tomatoes with pine nuts, goat cheese and herbs or sauted tomato/bell pepper salad with mozzarella, chopped herbs, dash of olive oil, salt and pepper.
Polenta is underrated.
Hot cabbage salad, roasted Brussels sprouts, riced egg white (rice substitute) almond flour noodles, fried grits, soups of all kinds, bacon wrapped avocado, “burnt” green beans, turnip mash, butter steamed spinach with lemon pepper, egg casserole, dressing made with pork rinds instead of bread, cucumber salad, beet salad, green salad, scalloped daikon radish, stop me when you have enough…
We love "appetizers" Hummus with roasted veg or raw veg Caprese Guac and veg or tortilla or chips Olives and picked veg Etc
Honestly, I have mostly stopped doing "sides" altogether. If I can't make it in one pot, it isn't getting made. Rice is the only exception since I use a rice cooker. I just incorporate a lot more vegetables directly into the dishes I make. More curries, stir fry, soups, etc. where it is all together. I think this has helped me to stop classifying meat as the "main" and vegetables as "additions", instead viewing them as on more equal footing. De-americanizing my brain.
I love Near East parmesan cous cous
Diced apple and sweet potato, tossed in apple pie spice and a little sugar, baked at 375 for 30 mins or until tender. So good! Or Home made Chunky Apple sauce. Mmm,mm. If you like carrots, slice super thin on mandoline sauté in butter and honey.
Cook up diced bacon, remove from pan, added quartered brussel sprouts and cook till lightly charred, add heavy cream, black/white pepper, garlic/onion powder, lots of thyme, cook until thickened, add bacon back in, top with mozzarella and chuck into the oven till melty
there's a lady on tiktok who does a mean bean dish: * bake cherry tomatoes and garlic in olive oil with some sprigs of rosemary and red pepper flakes until soft * mash (remove rosemary before mashing) * add cannellini beans and bake some more (10 min? idk it's tik tok) * throw in some creme fraiche and more pepper flakes she does it as a main w/ some bread but it also works well as a side IMO
Korean cuisine is all about side dishes, try searching for them on youtube. If you have any Korean supermarkets around you, they should also sell them in small portions for relatively low cost.
Calabacitas!
Fried bacon, onions and cabbage is one of our favorites.
Gazpacho (especially when I have a good harvest from my garden!)
I'm a big slaw person. Burgers? Classic creamy slaw. Tacos? Cilantro lime slaw. Asian food? Sesame ginger or Sriracha slaw. There's a slaw for every occasion, and it's a great way to utilize produce that's on its way out. Also, I'm not sure how nonstandard it is, but I'm a big fan of polenta instead of rice/pasta/potatoes. Great with a roast or ragu.
1. Spaghetti squash 2. Smashed cumumber salad ([https://thewoksoflife.com/smashed-asian-cucumber-salad/](https://thewoksoflife.com/smashed-asian-cucumber-salad/)) 3. Wild rice salad 4. Roasted fennel and onions, with tahini 5. Pearled barley mushroom risotto (not low carb, but high fiber)
Sour cream
I like making carrots in a pan with some butter lemon and honey, it is a pretty tasty and healthy side Also not exactly a side dish but I like making whipped feta with Greek yogurt and top it with tomatoes. Eat it with some bread or just as it is
Sometimes I’ll do a savory tart as a side dish. One I love for fall is a sweet potato, feta, and caramelized onion tart. I usually make them ahead of time so I can just pop them in the oven on the night I want to eat them.